Foodie friends, I think it’s safe to mention the ‘E’ word…after all, it’s more than 6 weeks after Christmas! As you can guess, I’m getting ready for Easter. These were just a practice run but I can assure you, I’m planning my Easter cookies now.
Foodie Friends it’s been busy in the SuziWong kitchen these past few weeks; Primarily I’ve been baking for a family engagement…don’t get excited – it’s an extended family engagement. Neither Misses 23 or 26 are marriage inclined at this point in time. That said, when we do finally get to celebrate our own children’s engagements I’m looking forward to baking bespoke cookies for them. Continue reading
Foodie Friends, I am still exploring the intersection between cookie decorating and my vintage sewing pattern collection – it’s been a delight so far.
Today’s selection are as faithful to the original pattern artwork as I can make it – there are a couple of exceptions due to the artwork dress being white and I have gone ahead and chosen a colour.
Foodie Friends, if you happen to read the sewing blog page on my website, you’d know that I am somewhat stuck in a bygone era…mostly the 1900s. I collect vintage sewing patterns: mostly women’s wear, children’s wear and baby layette patterns. The artwork on the envelopes is divine and nothing about today’s sewing pattern artwork compares. Recently I have been exploring the intersectionality between cookie decorating and my love of vintage sewing patterns.
Food Friends, inspiration is everywhere; even on the humble Baptism invitation. This past week, we received both a wedding and baptism invitation; both were really simple and visually appealing. I had visions of recreating both but perfect reproductions are still in the pipeline – instead, I used the artwork on the invitations to inspire me create these hand painted cookies.
Cooking friends, I know that by looking at my blog post production, it looks like I’m not cooking but I can assure you that isn’t the case. Since about September last year (2015), I’ve been working on a new medium – cookies. I just keep forgetting to take pictures to share with you all. I know, I know…I’ve got to work on that. Anyways, I’ve been cooking, gingerbread houses, gingerbread Christmas ornaments, gingerbread cookies/biscuits, sugar cookies/biscuits and variations of sugar cookies…and I’ve been teaching myself the art of decorating these sugar confections.
Cooking friends, I’ve been absent a lot this year – I’ve been having computer problems and even though I have an iPad, I find it difficult writing blog posts on an iPad. But, Santa (MrSuziwong & Miss23) bought me a MacBook Air for Christmas so I have no more excuses!
Even though I haven’t blogged much this year, I have been cooking up a storm since we moved in July; I just didn’t document it here. This Christmas has been especially busy in the SuziWong kitchen – mainly gingerbread. I present to you, my first ever gingerbread house.
cooking eating friends…I bet you thought I’d eaten a chicken bone and choked and died a grizzly death, it’s been so long since I last posted. It’s been a really busy 3 months. We’ve moved house and I’m still unpacking.
Folks, I’ve never had success with tarte tatin; it’s not for lack of trying. I’m not one to let something get the best of me so I decided that I needed a tarte tatin dedicated pan…Off I went shopping to get myself a proper pan. Well…truth be told I got online and ordered myself a proper pan.
Photo courtesy of Kitchenaid
This past week I purchased a Kitchenaid KPEXTA Pasta Press. They retail for $399 but come hell or high water I was not going to pay that price…so I went searching for a cheaper supplier…and I found one on eBay and heavens to Mergatroid the supplier was in Melbourne! I ended up paying $279 which included shipping; still a pretty penny to pay for a kitchen gadget but a heck of a lot less than $399.
Friends, I love pasta…in fact everyone in the Suziwong family loves pasta and ravioli is HIGH on the list of best loved pastas. This week I made ravioli stuffed with marinated goats cheese, prosciutto and fresh basil and served it with a very simple tomato based sauce.