Who is your favourite fictional character? Mr. Darcy from Pride and Prejudice? Goldilocks? Romeo and Juliet? Maybe Anna Karenina? Wouldn’t you love to have an adorable brooch with their image on it?
Christine Su is the mastermind behind StoryFolk, and creates felt brooches of a vast array of characters from literature, from the gingerbread man to Gatsby and Daisy. Her work is super cute and very well done and it’s incredibly hard to choose just one. She’ll also bring beloved characters to life via custom orders.
Perfect for the bookworm in your life for this upcoming gift-giving season.
Someone posted this yesterday on Facebook and, well, I had to re-post it here and share it with the world. Watching Square Pegs after 30 years is definitely (mostly) cringe-inducing, but the show was such an inspiration, and a weekly does of courage, for anyone who didn’t fit into the standard high school tropes.
Plus, it can’t be argued, DEVO continues to be all the awesome.
Barges used to make up a large percentage of England’s boats. Used to haul pretty much everything up and down the interior waterways of the UK, the bottoms of these flat boats would be filled with ballast (rocks, earth, etc) to weigh down the vessels when they docked. This ballast was often dumped, leaving behind large quantities of plant seeds, many non-indigenous, that were preserved in the river beds.
Turns out “ballast seed” stays preserved pretty well. So well that designer Gitta Gschwendtner and artist Maria Thereza Alves have created this floating garden on an old barge in Bristol England, made entirely with non-native seeds dug up from English riverbeds, creating an interactive and natural bit of history.
The Ballast Seed Garden is located on Bristol’s Floating Harbour.
Full story at World Landscape Architecture. Discovered via Messy Nessy Chic.
They walk, they talk, they play music. They’re cool and creepy at the same time. They’re the fantastical creations of one Professor Morbius who takes old toys, rebuilds them, steampunks the crap out of them, and sells them at local craft fairs as cool curiosities. Each piece moves, walks, sings, or crawls. All are one of a kind pieces of art created from upcycled toys and robots.
With prices ranging from $30 to $80 for most items (larger pieces and custom work is more), Prof Morbius’ birds, spiders, flying pigs and other critters all come with a little sign, and a couple of accessories. There’s even a page of sold items on the website that resembles an “adopted” page from an animal shelter.
If the steampunk fan in your life has more top hats and monocles than they know what to do with, perhaps one of Professor Morbius’ curious mechanical pets might fit the bill on the next gift-buying occasion.
The shabaley, which doesn’t seem to exist on the Internets at all, although all of the Tibetan restaurants in Toronto’s Parkdale have their own version, is a heftier cousin to the traditional Tibetan momo.
The momo, Tibet’s version of the dumpling, can be steamed or fried, and comes with a variety of fillings, usually vegetable or beef. Momos are approximately 2 inches in diameter and are typically made from one round of dough, expertly crimped in the centre. Shabaley, on the other hand, are closer to 4 inches across, are made from two rounds of dough crimped around the circumference, are always filled with a beef, onion and spice mixture, and are always deep-fried. In terms of appearance, they vaguely resemble an empanada.
Shabaley filling (like most Tibetan food) isn’t spicy but is a unique layering of flavours that is enhanced at the table with soy and hot sauces. The pastry is thicker than the delicate momo wrapper, crisp on the outside while slightly airy inside, and vaguely, but not overwhelmingly, sweet.
Shabaley are usually served as an appetizer, four to an order, but they are extremely filling and reheat nicely the next day if you (ahem) can’t finish them all.
The shabaley pictured above come from Norling Tibetan and Hakka Cuisine (1512 Queen Street West), but most of the Tibetan restaurants in Parkdale include a version on their menus.
With no family nearby and a great fear and loathing of travelling during peak times, the husband and I typically spend the winter Solstice holidays in Toronto, just the two of us. Over the years we have made up our own traditions, which usually includes going out somewhere for dinner on Christmas Eve. Last year we found ourselves at Victor in the Hotel le Germain (30 Mercer Street) because Chef David Chrystian had put his family’s tourtiere recipe on the menu as a special, and the husband, being of Acadian stock, was jonesing for some. It was fantastic; rich, flaky pastry (thicker than regular pie crust) and a spicy filling made up of a variety of meats. We made plans to repeat the experience this Christmas.
Turns out, lots of other people liked the tourtiere too, so much so that Chrystian has added it to Victor’s brunch menu. It’s available as a single portion with fries and salad, or as a whole pie for the table.
If you’re not such a fan of tourtiere (which, really, is just crazy talk, but I’ll let it go), there are plenty of other great offerings on Victor’s brunch menu. Chrystian even creates some eggy Toronto-inspired brunch dishes with flavours and ingredients reminiscent of our various neighbourhoods.
I’ve got a bit of a tree theme going on this week, but I was too enamoured of artist and glass blower Brad Copping‘s fantastic glassware, I had to share it.
Copping makes these fantastic shot glasses, tumblers and pitchers by shaping molten glass around the end of a tree branch, dusting the outside with a coloured, salt-like powder that melts and fuses with the glass, and then shaping each item further so that the rim of each glass is slightly wavy, and no two are exactly the same.
I came home from the last week’s Craft Ontario show at Wychwood Barns with two of his glasses and I can’t wait to get a few more. Copping lives in Apsley ON, so the best place to buy his work in Toronto (or online) is through the Craft Ontario website.
For a better look at Copping’s work, check out this site, or this one to see the glass he designed for the G8 summit in 2010.
I am so addicted to the scones at Baker & Scone (693 St. Clair Avenue West) that I have started to make up excuses to go to the Hillcrest neighbourhood. Thankfully there’s often something going on at Wychwood Barns, so it’s easy to make a stop on the corner of Christie and St. Clair West and come home with a box of Sandra Katsiou’s flaky, layered delights.
Arranged in the bright, pretty shop in tall apothecary jars, the fresh-baked delights come in 35 sweet flavours and 8 savoury, with around a dozen sweet and one or two savoury versions available at any time. So far, Toasted Coconut and Salted Caramel are my favourites, with the Old White Cheddar, Dill and Chive scones winning my favourite savoury flavour.
Why are they awesome? Katsiou’s got a great technique (folding and re-folding the dough like puff pastry) that creates high, layered scones, and her flavour combinations are fantastic. The scones are slightly cheaper by the dozen, which is just a great excuse to try one of every flavour in the shop. (Yes, I have done this. It was awesome.)
I want to be able to tell you all more about today’s Awesome Thing but the URL on the card I got doesn’t mention any work with skeletons or reconstruction. Brian Martland is a Toronto-area artist, but his website hasn’t been updated since 2012.
What I can tell you is that I came across this work at the Annex Flea, that it was reasonably-priced and that it was created with an artistic eye in terms of display and presentation. I’m kind of surprised to have not come across these pieces before at events such as Steam on Queen or the Bazaar of the Bizarre as they would seem to be a perfect fit for shoppers and collectors with a macabre sensibility, or anyone into Victoriana, or biological science.
Two secrets that I will admit to you about today’s awesome thing – I have been known to break into the log song while cutting slices of this delicious treat. I have also been known to cradle it in my arm like the log lady from Twin Peaks (timely, huh?), except you can’t do that for too long because it will start to melt.
Alright, technically, the folks at SOMA Chocolatemaker consider this treat to be a branch because the mould was made from a birch tree branch from the forests of Lindsey Ontario. Either way, it’s one of the coolest chocolate treats you’ll come across.
Filled with a sour cherry jelly and hazelnut crunch, it’s a really lovely and unique creation that typifies the quality we’ve grown to expect from SOMA. And given that it might cause you to break into song, it definitely qualifies as awesome.