Archives for category: still lives

saying it with flowers

May 15, 2013 //

According to the language of floriography sending the iris is a message of power.
Flower power then…?

Floriography was quite big in Victorian times, because they were all so bloody repressed I guess. Secret messages were often delivered in floral terms.

Anyway it’s not only the colour of roses that mean something, and I don’t mean how much cash you’ve got to spend, though if you send 999 roses to say: I will love you to the end of time, you are indeed also saying hello, I’m pretty awesomely cashed up, how ’bout it?

Twelve roses means Be mine, 13 apparently Friends forever. Good to know. However send me 12 or 13 roses of any colour and you can be mine good friend forever til the end of time. Thank you, come again.

FYI: 1 rose of any colour = simplicity or gratitude.

So I found this info here, if you

a] don’t believe me,

b] are inclined to learn more about the age old art [developed by the Turks in the 17th Century] of flower meanings or

c] want to learn what unconscious messages were delivered this Mother’s Day.

Hoping you had a day of Peonies [good health & happiness] and did not recieve Geraniums. [You are childish]
Not that it’s such a bad thing. I like childish. You may have noticed…

*

Better late than never: [Forget-Me-Not] click to arrange delivery of these arrangements if you so desire.

blue mid-century jug & handblown glass irises

white Bavarian fine porcelain waffle vase & china rose

brown pottery milk jug, 3 vintage china roses

Tags Blue, floriography, flower arrangements, glass flowers, glassware, Irises, Jugs, language of flowers, mid century modern, pottery, White

Categories blueglass roots, still lives

still life 5.0

January 8, 2013 //

How do you make gold soup?
With 22 carrots.

Can you believe there is a World Carrot Museum?

I wonder if it is somewhere in the vicinity of the Ponds Institute and The Red Rock Deli? Anyway don’t go there. Trust me.

Sorry Carrot people. Not that I don’t carrot all [geddit, err] I’m quite the fan. When it comes in cake form. So…

I found this recipe, which I am planning on making. Someone on Squidoo swears by it. Somebody on the inter-web likes it? Good enough! Best-Ever too. Gold!

Fulton’s Best-Ever Carrot Cake Recipe

[Fulton’s Pancake House & Sugar Bush is a maple syrup farm near Ottawa, Ontario in Canada.] Serves 10 – 12.

Ingredients:

Oil and flour to grease a 10-inch loaf or angel food cake pan
2 cups all-purpose flour, unbleached if possible [I’m going to substitute with wholemeal]
2 teaspoons ground cinnamon
1/4 tsp ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs
1-1/2 cups granulated sugar [ie regular sugar, here I would use raw]
1/2 cup granulated maple sugar or brown sugar
1 cup vegetable oil or mild extra virgin olive oil
1/2 cup sour milk [how to make this provided below]
2 cups grated carrots
1 1/2 cups crushed, well-drained pineapple
1 cup grated coconut [optional]

Maple icing:

1/2 cup butter
8 ounces or 225 grams of cream cheese
2 teaspoons of maple syrup
3 cups of icing sugar

Garnish:

Granulated maple sugar. Enough with the maple products, I love maple syrup but I’m going with chopped walnuts.

Instructions

Preheat oven to 350° F/180° C. Lightly brush oil on pan; sprinkle with flour, knocking out excess. [Or use baking paper.]
In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.
In another large mixing bowl, whisk together eggs, sugar, maple sugar, oil and sour milk. With a rubber scraper, stir in carrots, pineapple and coconut; fold in dry ingredients until well combined.
Pour mixture into prepared pan and bake 1 hour. Test by inserting a toothpick/skewer into the centre, it should come out clean. Remove from oven and leave to cool in the pan for 10 minutes. Use a table knife to separate cake from pan; invert onto a plate. Cool completely before icing.
For icing, combine ingredients in the bowl of an electric mixer and beat until smooth and thick enough to spread over.
Garnish.
Enjoy cake.

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