January 28, 2010

Sewing

For me it always seems like a spring / summer thing. Can't wait until it's warm and I can attempt some pretty dresses. (I made my kitchen curtains out of this fabric)


January 27, 2010

First Color

Just finished silkscreening the first color of a new design for the Humunuku Shoppe. We are getting much better . . . practice, practice.

January 26, 2010

The Connection is Strong

Just found my shop featured in an article on The Storque Etsy's Handmade Blog. It's really wonderful to be apart of a great handmade community.

January 23, 2010

Free Happy Valentines Day Post Card

In honor of Saint Valentine Humunuku is offering a bit of Love. Download, Print & Assemble as many postcards as you want.



NEEDED
Printer
Any type of white card stock
A knife or scissor to cut paper
Glue Stick
Optional: Bone Folder
Humunuku Valentines Day PDF

INSTRUCTIONS
No. 1
Print both front and back of postcard pdf on separate pieces of card stock. ( I use 2 - 8.5" X 5.5" Sheets of 110 lb Card )


No. 2 Cut each piece using trim marks as a guide.


No. 3 Using glue stick coat back of both pieces well. Stick together and smooth with a bone folder or your hand (a Popsicle stick works fine also).


No. 4 Done! Write love letters and send them out. Fun to make a bunch and send as gifts.



If you make it and have fun, I'd love to hear about it.
Lots of other Fun Love Stuff at the Humunuku Shop


January 22, 2010

Bakers Twine

Just got a shipment of Bakers Twine yesterday. So pretty, can't wait to use it!

January 21, 2010

Hearts for Haiti

Hearts for Haiti. At this etsy shop 100% of the proceeds goes to Doctors Without Borders. My husband and I have been trying to help and donate in whatever different ways we can.

January 20, 2010

Watercolor

Guacamole

I'm usually very bad at making Guacamole, but today I really went slow and tasted as I went a long and it turned out great.

Ingredients
3 Hass Avocados
1/2 a small lime
. . . to taste
Minced Garlic
Chopped Red Onions
Chopped Cilantro
Chopped Tomatoes
Salt & Black Pepper

Directions
Mix everything by hand in a bowl until desired consistency. I prefer my guacamole with some texture.


January 19, 2010

Felafel for Lunch

Although I miss my NYC street cart version (fyi: the one on Broadway in SOHO near Dean & Delucca is amazing and so cheap $3.50) I've made my own version at home.

Ingredients
Whole Wheat Pita Bread
Baby Spinach Leaves
Felafel Balls
Sauteed Carrots, Onions and Red Bell Peppers
Taziki Sauce with Lots of Dill

Directions
Heat Pita. Assemble spinach, heated felafel, carrots, onion and bell peppers, and top with taziki sauce.


Merci Beaucoup Gift Bags

Finally Packaged and in the Shop. Set of 10 with matching blank gift tags. Merci Beaucoup Gift Bags.





January 18, 2010

White Tags

Just added some White Tags along with the Grey Tags in the Shop.


January 17, 2010

Love Transforms

I'm very excited to be participatin in Poppytalk Handmade's Love Transforms Valentine & Wedding Market & Blog this month. There are some really wonderful artists and designers there. POPPY TALK HANDMADE MARKET PLACE Check it out. Launches Monday.


side note. I wanted to make some image options clear on the notebooks in my shop, as there may have been some confusion.

January 15, 2010

Breakfast

Every morning I have the same thing for breakfast. Wegman's Organic Pre & Probiotic Yogurt + Bare Naked Banana Nut Granola + Fresh Bananas + Honey.

Brown Paper Bags

I adore kraft paper, and adore all sized / types of brown paper bags also. These will be in the shop soon.

January 14, 2010

Tweeting

So I finally joined the masses. My shop has a twitter. I don't even know how it works.
Humunuku on Twitter

January 12, 2010

French Almond Macaroons

This was my first attempt at a favorite cookie. It way super easy and so yummy. I would recommend this recipe from Martha.




French Almond Macaroons
Ingredients

Makes about 30
1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/2 recipe Swiss Meringue Buttercream

Directions

Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely.
Spread 2 teaspoons buttercream on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

Swiss Meringue Buttercream
Ingredients

Makes 4 cups
4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
2 1/2 teaspoons pure vanilla extract
Directions

Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees..
Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

January 7, 2010

Merci Beaucoup

French Vintage Inspired Thank You Cards up in the Shop. Silkscreened in Dark Grey Ink.





Humunuku Shoppe.

Printing Thank You Cards

Working on some new designs. I try to create things that I would want to buy. In the shop soon.



January 4, 2010