Things are warming up…

My first event of the year will be Pamp Up the Volume 2011, a charitable event benefiting Save the Children UK and Marie Curie Hospice Edinburgh taking place this Thursday, February 24 from 14.30-late.

There are so many fabulous pampering activities planned including therapies, raffle, and shopping (what’s more therapeutic than shopping?) to make for the perfect ladies’ night out.  And, of course, who can resist when it’s ultimately for a good cause?  There’s so much going on, just click here to get all of the details! 

Next up will be the out of the blue Flea Market this Saturday, February 26 from 10.00-15.00.  All kinds of bric-a-brac, home goods, clothing, music, etc. will be available—I have to keep reminding myself that I won’t be there to shop!  I’m having a studio cleanout of sorts, so there will be a special-made line of items for those on a budget. ;) Do gorgeous sterling silver earrings for a fiver speak to anyone?  Click here to know more! 

Entry to both events is free, so why not stop by? 

In other news, the ceramic studio is coming along nicely, and I wish I could explain just how excited I am without abusing the exclamation points.  Yes, there is that much excitement.  2011 is looking pretty promising…

Tasty treat!

From booking events to designing my spring/summer collection, life has been a bit hectic, but that’s no reason not to try new snacks!  I’ve been craving all food Japanese lately and could easily watch Japanese cooking videos on youtube for hours if I let myself.  I said “if I let myself.”  I don’t do that.  Ever.  During one of my brisk browses of said videos I found an episode of Cooking with Dog:  How to Make Skewered Tofu Dango (Japanese Sweet Dumplings). These videos are a little on the strange side but informative nonetheless.  

This led me to discover the magic that is glutinous rice flour.  I was able to pick some up at my local Chinese supermarket (which has a built-in travel agency oddly enough!), and I am so happy I did.  It is not the same thing as plain flour, mind you—do not substitute one for the other!  The resulting snack/dessert was so nummers it inspired another Food from Thought entry.  The dango that I made differ in quite a few ways from the recipe found on the video which is why I’ll still consider it “from thought”.  You can find my “guidelines” here.  The tofu/flour version is also delicious; however, I think that silken tofu is definitely the way to go, not firm (it has a slightly gritty texture). 

As you can see in the picture above, I didn’t have the patience to skewer my little dumplings—or take a decent picture for that matter!  I had to gobble them up immediately.  So if you don’t bother with presentation, although I do think it is one of the most amazing things about Japanese cuisine, it’s a pretty quick treat and not ridiculously bad for you like the brownies I’m going to make later…

Enjoy!