lovarevolutionary:

Felt Fox Dreamcatcher made with embroidery hoop and modern fabrics - super cute wall hangings

whiskeyandwine:

O.O a felt Calcifer…

buninthe-oven:

I love these <3 I wish I was talented and could actually make them

myprettyissuper:

I have to keep reminding myself that cute little things like this are NOT a good enough reason alone to have children. (dress by wildthingsdresses)

plumetisbazaar:

Macaron Coin Purse (via Sew | Macaron Coin Purse | Free Pattern & Tutorial at CraftPassion.com)

Creme Brulee ☺ Recipe (click here) 

brain-food:

CatRabbitPlush is by Melbourne artist, Cat Rabbit. She makes these incredibly adorable folksy nerd animal plush dolls that are available for purchase at her etsy shop.

Honestly, its like tumblr in plush form. 

Nutella Mug Cake

Ingredients

• 4 tablespoons self rising flour
• 4 tablespoons sugar
• 1 egg
• 3 tablespoons cocoa powder
• 3 tablespoons Nutella
• 3 tablespoons milk
• 3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug.
2. Whisk well with a fork until smooth.
3. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.)
4. Top with whipped cream and a little chocolate sauce if desired.

bboki:

OMG!! I randomly found this recipe for ‘Korean-style steamed eggs’ AKA ‘gyeran jjim’ on The Kitchn of all places!

I always have fond memories of this particular side dish, as my grandmother always used to make it for me when I was visiting her in Korea during my childhood summer holidays and also when I was living out in Korea post-college.

I was always kind of a picky eater as a child, but this one dish was something I always ate, without fail.

The recipe is below, but my ‘halmoni’ always used to make this inside the rice cooker while cooking our rice…efficiency at its best!

Here’s the recipe:

Korean-Style Steamed Eggs (Gyeran Jjim)
Serves 1-2

2 eggs
1/4 teaspoon salt
1/2 cup water, plus more for filling pot

You could add some shrimp or fish sauce for some flavor.

1/2 scallion, chopped
1/4 teaspoon toasted sesame seeds

Combine the eggs, salt, and 1/2 cup water in a heat-safe ceramic bowl, such as a ramekin. Whisk until well combined and foamy.

Place the bowl in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.

Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.

Carefully lift the bowl from the pot and serve.

Some variations:
• Add chopped vegetables like red bell peppers, carrots, zucchini, mushrooms, or onions to the egg and water mixture
• Add gochugaru (red pepper) along with the scallions and sesame seeds
• Substitute brined baby shrimp, fish sauce, or soy sauce for salt
• Substitute stock for water

scissorsandthread:

Honey Strawberry Scrub | Tried And True

So I haven’t posted a scrub in… three days, so here’s another one! This time with delicious strawberry pulp. Yum! Of course, because of this addition, you will need to use the scrub within a week or so, but I doubt it’s going to be sitting around for that long!