Behind the scenes : Some portraits taken yesterday by my talented friend Marvin.
Wearing dress by Rachel Skinner the Label (Available Upon Request) / Animal Print Pumps from Saks 5th Avenue / Silver Ring from Michael Hill Jewellers
littleblackbambi
Behind the Scenes of ‘Into the Light’
Current Moodboard
grilled peach & walnut crumble
After a relaxing afternoon walk, I was craving something sweet so I thought I would give this recipe a try.
serves 4
Ingredients
- 1/2 cup walnuts
- 3-4 tablespoons brown sugar
- 1 teaspoon cinnamon
- tiny pinch of salt
- 2 tablespoons cold butter (I use vegan earth balance)
- a few teaspoons flour*, if necessary for the crumble
- 4-6 peaches
- ice cream (I used coconut, use what you like)
Instructions
- For the crumble; crush the walnuts together with the brown sugar, cinnamon and salt. I did this in an oversized ziplock bag by using a wooden rolling pin. Add the butter and using your hands, crumble it into the mix until just combined. If it’s not crumbly enough, add a little bit of flour.
- Slice your peaches and grill for a few minutes on each side.
- Serve the peaches with some of the crumble and a scoop of ice cream.
*Notes:
The crumble can be made ahead of time and stored at room temperature for up to a couple of days.
I used spelt flour, however whole wheat or white flour would also be fine.
Stubaier Gletscher
Wow. If I was overwhelmed by the pure size of the mountains from our bedroom window, I was blown away by the size of Stubaier Gletscher. Even the bus ride was magical..
After skiing endless kilometres of fresh powder in the morning, we enjoyed our bretzels, biscuits and cafe macchiatos the way the locals did – at 3600 metres above sea level on Gamsgarten’s cosy outdoor lounge chairs.
After cloudless weather and more skiing, we drove back to Innsbruck for a well deserved glass of red wine alongside Bavarian sausages and sauerkraut .
Stubai has 25 lifts, alpine huts, bars and restaurants scattered across the 110 kilometres of mountain terrain.
Ikebana (Japanese Flower Arrangement)
One of the many characteristics of Japan that I personally love, is their love of nature. This love of nature has resulted in a refined appreciation of the beauty of nature in landscapes, miniature gardens hakoniwa, miniature trees bonsai, flower arrangement ikebana, the tea ceremony chanoyu, short poems called haiku and even the art of cookery.
Today we were able to visit one of the Japanese exchange students that we made friends with in Australia and she cooked a beautiful Japanese banquet in her mum and dad’s home. Her mum was the arranger of this beautiful ikebana.
Ikebana (flower arrangement) was developed in the 15th century. The underlying principles of ikebana can be seen here, indicated by the three main branches (they symbolise Heaven, Man & Earth). The stem representing Heaven is the ‘primary stem,’ centre of the entire arrangement and for this the strongest branch is selected. Next to this is the ‘secondary branch/stem,’ which represents Man. It is placed in such a manner as to give the effect of growing sideways and forward from the centre line. It should be three-quarters of the height of the ‘primary stem’ and inclined toward it. The ‘tertiary branch/stem’ symbolises Earth. This is the shortest and is placed to the front or slightly to the opposite side of the roots of the first two. All stems are fastened securely in the vase to give the effect of growing from one stem.
In this particular ikebana, additional flowers have been added to fill out the beautiful arrangement, however they have still kept the correct position of the three principal stems, which is of paramount importance.
Little Black Bambi 