Seven weeks to go before our big day. It’s about time (indeed) to send out invitations and rsvp to our guests. All of them received save-the-date cards back in the automn and a lot of our friends already confirmed. Still my baker and I want to have something a little more official, and a way to count or guests and get into more precise planning for food etc.
On the picture are the invitation in yellow, the rsvp card in bleu and the envelope. It took me some time to figure out not just what to write but how to present it, what sort of design we wanted and I could achieve on my own. And I’m really quite proud of the result, I think it’s amazing what you can achieve at home with a little patience and creativity. Also this was very inexpensive (about 25€ for the cards and envelopes, plus what it used of the printer’s cartridge).
The little garland design on the side are stamps I made with special rubber from a japanese store (could also be found online) and a few gouges. Making your own stamp is such an easy way of making cheap and very personal design.
I am particularly pleased with the result because these invitations are very us, and very much in the line of what our wedding is going to be: simple, colourful, homemade and pretty.
Go on crafty brides, make your own invitations, have fun and save money !
Here are two recent recipies I made playing with nurtitious and delicious smoothies. I like giving them statement names, so here you are:
Meet the BBBB (Black Breakfast Bad Boy): I find it’s very dark colour really exciting !
1/2 small raw beetroot
1 handful of spinach
1 handful of frozen berries (fresh if you have of course)
1 apple (I like mine quite tart)
1/2 inch of fresh ginger
Zest and juice of 1 organic lime
Blend all ingredients, add supplements (maca + spiralina), adding water if necessary.
Ground 3 walnuts with a tsp of coconut flakes. Add topping to smoothie for a crumble-like effect.
The Gass is Greener: This one is just pure creamy love.
2 handfuls of spinach
a pinch of turmeric
a pinch of paprika
a dash of tamari sauce
1 tbsp of hazelnut oil
Add water to blend. Top with wasabi sesame.
Note that this could work as a dip with less water, it’s sooo creamy !
After my first experiment, I wanted to continue making yoghurts at home but wanted to find a better technique. The first time, I simply used a yoghurt from the shop and some milk (obviously), I wasn’t fully satified with the texture, too runny.
I found some ferments at my local organic shop and I’m very excited about the results. I used some NATALI organic ferments for bifidus yoghurts. The ferments are very simple to use, the only need to be added to the milk and then follow the usual procedure.
What’s exciting about home made yoghurt is that if you keep a yoghurt from your production, then you can use it to make a new batch. It’s not endless but the same ferments can be used up to 15 times (so they say on the pack) !
So now instead of buying yoghurt from the shop, we simply buy a bottle of whole milk !
For this first post on my blog, pictures of my recent experiments with homemade yoghurt and flapjacks. I’m sure the process for yoghurt making can be improved to make them a little firmer). I have to say though, the taste is incredibly better than industrial ones. As for flapjacks, well, this much sugar and butter can only be very delicious and indulging !