By Diane Fitzgerald

Книга The Beaded backyard: growing vegetation with Beads and Thread The Beaded backyard: developing flora with Beads and Thread Книги Сад / огород Автор: Diane Fitzgerald Год издания: 2005 Формат: djvu Издат.:Interweave Press Страниц: 128 Размер: 4,3 Mb ISBN: 1931499551 Язык: Английский0 (голосов: zero) Оценка:Using needle and thread, crafters of all ability degrees can create a veritable greenhouse of beaded plant life from the styles during this ebook. Beaders and gardeners alike will take pleasure in those tasks that use brick, peyote, web, and herringbone stitches, in addition to right-angle weave and mixture stitches, to create an excellent bouquet of beaded plants. directions for leaves and stems are incorporated to remodel each one bloom right into a amazing piece, ideal for dressing up domestic decors and unique events. as well as greater than 25 blossom styles, together with water lilies, poppies, orchids, and roses, whimsical insect styles populate this eternal backyard. a bit on beading fundamentals brings novices up to the mark, and a gallery of pros' creations conjures up destiny initiatives. The transparent directions and diagrams make those such a lot tender creations obtainable and enjoyable for beaders trying to upload new ideas and sparkle to their repertoire.

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There’s artistry and ingenuity at every course, from blowtorched lard to tiny rye breads baked in scaled-down baking tins. Childhood Swedish memories are cleverly played with in haute interpretations of caul pudding or a baked apple dessert. Service is faultless, prices high: a tasting menu with wines costs Skr1,745 (more than £150 each). com Bastard Mat & Vin Saltimporten Canteen If you’re hoping to spot backdrops from The Bridge, you’ll see them here. Look one way and the Oresund Bridge leads to Copenhagen; in the other direction lie noirish docks and warehouses, deserted but for this canteen serving the best lunch in town.

When artists turn cooks, you get Bao. com. com; Twitter @Tim Hayward Makes eight to 12 rolls Kombu stock • 20g dried kombu • 1l water • 1 tbs soy sauce • 1 tbs rice wine vinegar In a pan, soak the dried kombu in the water for 20 minutes. Once soft, put the pan on a medium heat to bring it to a light simmer and leave it for an hour (be careful not to let it boil). Pass the mixture through a sieve to remove lumps. Season the liquid with soy sauce and rice wine vinegar to taste; you can continue to reduce the stock further to create a more intense flavour.

The 2006s are denser and more concentrated than the 2007s that we tasted blind last year while waiting for the tannic 2005s to mature. Many wines, particularly St-Emilions, end with uncomfortably rasping tannins – often a sign of over-extraction. Particularly but not exclusively on the right bank, the wines smelt much older than they tasted. In many a St-Emilion, the nose was overripe, even porty, as though the wine might be over the hill, but on the palate there was still this great slug of drying tannins.

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