I’m leaving my sewing machine tomorrow, which is quite sad. However, I managed to make 3 dresses, 3 tops, and 1.5 skirts during the past few days. My grandmother had a teaching session today, and I even learnt some technique.
I made this black dress today, and my mum was working on her shawl. I used a vintage reproduction pattern for my dress, hoping I would manage to understand the instructions. Unfortunately linen fabric was not a good idea for this pattern, and had to alter the neckline in order to make it wearable. Furthermore, failing to understand the size measurements, it turned out to be slightly too larger. Oh well, I might try again tomorrow.
Some cultures see whales as divine beings, such as in some places in Ghana and the Vietnamese, who occasionally hold funerals for beached whales.
I’ve been knitting this whale jumper without counting or measuring. Perhaps not the best idea, but I sure hope it fits.
Ever since I came back from the States, I’ve been dreaming about the coconut and blackberry cake from The Golden Mean Café. They serve the best food I’ve ever eaten, and the coconut cake makes me want to move to Santa Monica. I have attempted to recreate the cake, with mixed success. At this moment I’m closer than I’ve ever been, thanks to some inspiration form Ms. Cupcake. My coconut cake doesn’t contain oils or obscure ingredients, but it needs some more fine adjustments before I reach the original.
Vegan coconut and blackberry cake
Turn the oven on to 180 degrees.
400g self-raising flour
50g coconut sugar (or substitute with normal sugar)
2tbs baking powder
400ml coconut milk
150ml coconut cream (I used blue dragon coconut cream)
2tbs vanilla extract
Cover two round cake tins with coconut oil. Mix the flour, sugar, coconut sugar, and baking powder in a bowl. Mix the coconut milk/cream and vanilla extract in another bowl. Put the liquid mixture into the dry mixture, and stir until combined (there should be some lumps). Divide the mixture between the two cake tins, and let them bake in the oven for 18-22 minutes.
Put the blackberries and sugar into a saucepan, and let it simmer on low heat for 10-15 minutes. Stir occasionally, and mash some of the blackberries.
Whipped Coconut cream
1 can of full fat coconut milk.
Put the blackberry jam (and whipped coconut cream) between the cake layers. Top the cake with whipped coconut cream, and decorate with coconut flakes and blackberries.
Life at UCL is quite interesting, especially when you’re given the opportunity to watch a gastrectomy and a gastric bypass surgery. Although I think that the procedures are rather extreme, it was most incredible to watch the surgeon and his team. I was ever so amazed by the surgeon’s elegant handwork. The scrubs, on the other hand, not so amazing.
I’m currently knitting a whale jumper. If I was a non-human animal, I would like to be a whale. I love whales. Happy DIY weekend!