Not to ruin the illusion, but these biscuits taste like cardboard. Yep. No worries here about my props being eaten! Oh, and yes, I did buy them just for this. Look out for more biscuit writing coming to a computer screen near you!
Outtakes that were too cute not to share… chubby sweet cheeks!
You guys – it’s that time of year again! The holiday craft season is quickly approaching and we are excited to announce that our maker line up is live on the Got Craft? website. Browse our official roster here and start those wish lists!
Back in 2012, I was contacted by Josephine Perry, an instructor at the Liberty Sewing School, to contribute a project for her upcoming book. I am super excited to announce that her book, The Sewists – DIY Projects from 20 Top Designers-Makers, will be launching in the UK this September!
From jewellery to bookbinding, felt craft to embroidery, screen-print to dressmaking, The Sewists takes a rare snoop inside the sewing rooms of creative crafters and gives space to the reasons why they love their craft. Projects include hand-bound notebooks, patchwork coasters, applique cushions, and of course, fabric pouches by Roxypop!
For more information or to purchase a copy, click here.
Outdoor inspired Forest & Waves will showcase backpacks, blankets, tote bags, maps and a new collaboration with Tofino’s Caravan Beach Shop. Annie from Lemonni presents a line of colour home textiles and paper goods while Jenny from Oollo Tea is serving her farm-direct teas along with locally made treats such as ice cream from Brown Paper Packages and raw chocolates by Bumble & Oak.
With rhubarb season coming to an end next month, now is the perfect time to whip up a batch of simple syrup to celebrate the last few weeks of summer (sorry, but you all know it’s quickly approaching!). Simple syrups can be added to alcohol such as rum for rhubarb mojitos or sparkling water for a non-alcoholic version and left over cooked rhubarb can be used in yogurt or as a topping on your favorite desserts!
Chop up 3-5 stalks into small pieces.
Add rhubarb to the following in a large pot – 1 cup sugar // 2 cups water // optional: pinch of nutmeg, cinnamon or a dash of vanilla. Simmer for approx. 5 minutes and let cool. This recipe may be easily doubled or tripled if you plan to host a party. Store in a mason jar or pitcher in the refridgerator for up to one week. Happy weekend!
Hello! We are a husband and wife team that share a love for a good cup of coffee and a slice of Victoria sponge. This is where we share our work, our travels, snippets of our everyday life, and most important, the things we ♥.