Daily Dishonesty

Lauren Hom contacted me about her Daily Dishonesty project which is simply super rad. she’s a graphic designer based in NYC who started a series of hand lettered posters that document the little lies she tells herself on a regular basis. i can definitely relate to all of them. she also takes on weekly guest posts – this one by Emma Hopkins made me laugh. “I don’t know what’s wrong with my phone…” so true.

Lauren also shared a tutorial on her process from start to finish – really inspiring for those of you who want to dabble in hand lettering. you can also buy prints from the series at her Society6 shop.

 

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A Wedding at Babylonstoren

weddings at Babylonstoren never fail to wow me. the setting is so spectacular that you don’t need any frills when it comes to decor and the usual wedding jazz (a blessing, really). We Love Pictures recently shared the wedding of Janina & Lean that was held on the grounds of this beautiful estate. also be sure to check out the wedding of Victoria & Christoph that Mariah styled, also held at Babylonstoren. one thing i know for sure is that if a donkey makes an appearance at a wedding it’s about 1000% better already.

all photos by We Love Pictures.

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AÃRK Collective

AÃRK Collective is a Melbourne based company that deals in some of the spiffiest watches I’ve seen in a while. but not only that, the design details of their website and all their collateral is so brilliant. i love it when the branding of a company wins me over almost more than their products (almost).

We make ideas come to life to showcase our vision. We believe in good design, long lasting products and connecting with likeminded individuals. We are small, independent, based in Melbourne and proud of it. This is our way to keep things personal. Our approach is simple, honest and heartfelt. We create what we feel and do it because we love it. Our timepieces are a reflection of us; who we are, what we love and everything we believe in. We are AÃRK Collective.

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Mushroom & Taleggio Cheese Pie

it all started with cheese.

i fell in love with Taleggio cheese since Jess introduced it to me. so i made this pie on an icy cold day while on holiday with my family last winter. it was a hit – the cheese and the mushroom and the flaky pastry are a perfect combination. you can actually see my mom slapping my brother’s hand away from it in one of the photos. it was gone in 5 minutes.

it’s also a super easy recipe to make, especially since you use ready-made puff pastry that can be bought at any good supermarket. you all know i’m not the most prolific cook – so if i can get away with making something delicious with minimal effort, then that’s exactly what’s going to happen.

taleggio can be quite difficult to find*, and the imported Italian varieties are often pretty expensive. you can substitute with other semi-soft cheeses like fontina, havarti or raclette – though i would highly recommend hunting down some taleggio if you can! if you buy an imported variety from a local deli the cheese might have quite a pungent smell, don’t be put off by that – it actually has a far milder and almost fruity taste (especially once it’s cooked). don’t use mozzarella as it would probably prove too bland in this pie.

* for local readers: you can find Taleggio at Checkers or Woolies – look for the Portobello brand.

Mushroom & Taleggio Cheese Pie

25g butter
1 tablespoon olive oil
250g mushrooms, thinly sliced (basically one punnet of mushrooms)
1 garlic clove, crushed
1 tablespoon fresh thyme leaves (if you can’t find fresh, freeze dried would also work)
375g fresh puff pastry (a standard roll of puff pastry)
1 small packet of fresh rocket (arugula)
300g Taleggio, sliced
1 egg, beaten

– Heat the butter and olive oil in a frying pan over a high heat. Add the mushrooms and cook until softened.
– Reduce the heat, add the garlic and thyme leaves. Season with pepper and cook for 2 minutes. Take off the heat & leave to cool.
– Roll out the puff pastry on a floured surface into a rectangular shape. Try to make it as long as you can so that you have enough space to spread the filling quite thinly.
– Scatter the rocket over 1 half of the pastry, then top with the mushrooms and sliced Taleggio.
– Brush the pastry edges with egg and fold the pastry in half over the filling, pressing to seal.
– Put on a baking sheet and prick the pastry with a fork.
– Set the pie aside to rest while you preheat the oven to 220°C / 425°F
– Egg wash the pastry and decorate as you fancy. Make a few slashes in the top before putting it in the oven.
– Bake for 15 minutes, until golden. Serve hot!

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