Saturday, April 8, 2017
Friday, February 10, 2017
Diosa Tropical (first image) and Stay Connected (second image) followed by their processes.
Each piece starts with a pencil and paper followed by black lines. I use a Pigma Micron 05 pen. Then I photograph the image with my Canon DSLR and open the file in photoshop. All of the coloring is done here with a various layers. I exclusively use pieces of my photography for all of the coloring as I love utilizing the colors and textures that surround us every day. This has been working really well for me, although I am aware that there are many other programs I should probably be learning. Any recommendations are welcome.
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Posted by Hannah Robin at 12:59 PM
Sunday, July 26, 2015
Thursday, May 14, 2015
As with most things in life, I just went for it and then did the research after.
This is just a rough list of some notes I've come up with after brewing my first
batch and reading a few articles acknowledged below.
-To begin with my own mistake: Don't store the SCOBY in the fridge. When I acquired this nasty gummy looking thing, I naturally threw it in the fridge to ensure it didn't get weirder or nastier waiting for me to begin my brew. Wrong move. Yeast thrives in luke warm temperatures and when temperatures drop below, the SCOBY will go to sleep. Mine seems to be fine (yay!) but it may take a batch or two to wake it back up.
-Glass only! Metal will corrode and contaminate and the kombucha will pull toxins from plastic.
-Your hands and glass jar must be clean, but take care not to use antibacterial soap.
-Instead of brewing 6-8 tea bags in one gallon of water, rather brew the tea bags in one quart, then add 3 quarts of cool water. It is quicker to brew and you don't have to wait as long for the gallon to cool before adding the SCOBY.
-Because it is a fermentation process, the liquid needs to breathe. Cover the top of your jar with a tight-knit towel or an old t-shirt. Do not use cheese cloth as it is too porous.
-The starter liquid is important as it helps kickstart the batch and prevent mold from forming.
-When bottling, allow the bottles to sit 24-48 hours out of the fridge for the second fermentation and carbonation to occur. Leaving as little air space as possible when bottling will help the carbonation.
-If you are afraid of bottles over carbonating and exploding, you can "burp" your bottles once a day by cracking the lid open and then closing it tightly again.
-Rise out the sediment in your jar between batches so the bacteria and yeast can stay in balance.
Hannah Crum at kombuchakamp.com
Eileen at phoenixhelix.com/kombucha-series
Posted by Hannah Robin at 1:02 PM
Wednesday, December 17, 2014
Saturday, October 4, 2014
Potstickers are an absolute favorite of mine because they're full of veggies and awesome flavors, they're easy to make and most importantly, I feel fancy eating with chopsticks. And although it took me five different supermarkets and a train to China Town in Buenos Aires to get my hands on some sesame oil, I was stoked to realize how easy it is to make the dough at home via howtodothisandthat.
The dough is very easy to do, but I did realize with the first bite that it is important to roll it out really thin or it's just too much.
2 garlic cloves minced
1 chunk ginger minced
1 carrot grated
a handful of mushrooms, preferably shiitake
(but since they're so damn expensive any mushrooms will do)
a quarter of cabbage
a couple chopped stalks of green onion
a glass of wine.
Stir fry all the veggies above with a little soy sauce until they are semi cooked but not too limp and set aside to cool. Once your dough is rolled out and cut into circles, fill each circle with a large spoonful of the veggie mixture and pleat the edges.
Cooking the potstickers: Put a touch of sesame oil in the pan and set the potstickers upright without touching. When the bottoms are golden brown, throw in a quarter cup of water and immediately cover it. After a few minutes take the top off, let the steam burn off and then flip the potstickers on each side for a couple minutes until the sides are golden brown.
Then repeat in batches until all the potstickers are cooked.
That's about it!
Posted by Hannah Robin at 9:18 PM
Saturday, April 12, 2014
I noticed that the delicate chains on my necklaces have been slipping out of the jump rings.
*I normally buy from RioGrande as they have excellent products and customer service, however
Next you add a dab of flux, which will aid the flow of the solder and keep the surface of the metal
clean during the process. After laying the pallion onto the joint, you are ready to light up your
torch. I've been practicing with a number 5 tip, because I couldn't get the number 3 tip working
well *I need to play around more with the different tips to see what works best.
However, you can control the size of the flame/temperature a bit within each tip, and
the number 5 seems to be doing the job so far.
Posted by Hannah Robin at 8:44 PM