I think I need a nap, but I have lots to say.

I had a custom photo pendant to do for today which I had forgotten about this week so I ended up working on it last night. I generally like to make these at least a few days in advance of the deadline so that if something doesn't quite work out, I have time to try again. Well, of course something had to go wrong.

Rule #1 with custom photo pendant work: Once the photo has been scanned and adjusted, and then printed on the transfer medium, check it again against the original photo since differences in computer screens and printers can result in very different colours. I didn't do this and went through the whole process of transferring it onto liquid clay and then making it into a pendant... only to check at the end of all that and realize that the lovely little red-headed girl that I had been staring at throughout the pendant making, is actually blond. Hello.

That realization came at around 1:30am this morning, so I had to start all over again. Readjust colour, print, transfer, make the pendant, varnish. This time all seemed fine and I made a few other pendants since I was wide awake from stress. Off to bed at 4:30am.

Up at 8:30 to find an air bubble that had formed in the four short hours I was sleeping. Air bubbles are not my friends. My attempt at fixing it resulted in a disaster... and yes, I had to start over again. But the final version looks good! Moving on.

I also finished some custom bracelets that accompany these pendants I made for four little girls a few weeks back. The bracelets are for their moms who are the BEST of best friends; the mini birdies represent the moms and the hearts are for their four girls (they each have two daughters who are like sisters). The birds and textured hearts are made with Kato polyclay in my handmixed colours. You can click here to see the girls' pendants, if you like.

As for the girls' necklaces, the bracelets' message hold true: a friend is never far away.

YesterdayI didn't write yesterday. Not sure how much snow we got, but must've been close to 30cm. Friday night was terrible, with ice pellets (ouch) and lots of wind (ouch). Here is a car just outside our front door.

I really wanted molasses cookies when we got back from taiko practice yesterday afternoon. No, I shouldn't be eating such yummies all the time (last week it was these brownies), but I figure if I want something sweet, I'll go for homemade anyday. My mom was a supreme baker so we were always spoiled with freshly baked stuff at home ♥♥♥

These aren't as molasses-y as some, but they are definitely yummy. Soft and chewy on the inside with a nice sugar crunch on top. Harmony of textures.

You'd like to try them? Here you go! Really easy and reeeeealllllly yummy. There are many recipes for these on the internet, but here's my version, should you ever be in the mood ☺

Soft Molasses Cookies
Makes approx. 36 cookies , 350 degrees
1 cup Crisco shortening
2/3 cup white sugar
2/3 cup brown sugar
2/3 cup molasses
2 large eggs, lightly beaten
4 cups all purpose flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 tsp ground ginger
2 tsp cinnamon

1/2 tsp cloves

In a large bowl, cream shortening and sugars until fluffy. Beat in molasses and eggs. In another bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix dry ingredients into wet ingredients until dough is blended and smooth. Roll dough into balls and flatten slightly. Dip tops in granulated sugar; place around 1.5" apart on lightly greased cookie sheet. Bake at 350° for 11 minutes, or until puffed up. Cool on wire rack. Eat immediately for maximum comfort and enjoyment.

I think I'll go for a little snooze now.

Dinner with friends ...

I woke up this morning to find this sushi platter pendant sold from my Etsy shop; nothing nicer than waking up to a sale, yay! I think I have one more of these left and I'm not sure I'll make more, so it may end up being a limited edition version. I'll see how my schedule goes this week.

... Hmmm, upon rethinking, I've made the decision to continue making them. Yes, I will. I think my first coffee of the morning helped me come this important decision.

Last night we went to dinner at a friend's house. He and his girlfriend moved into this great appartment a few months ago and after lots of hard work painting and sanding and decorating - wow, it looks amazing! What a gorgeous place to live. They overlook Parc Lafontaine, a beautiful green space in the midst of Montreal - actually a white space in the winter (the photos on that link are on a blog by some French expats now living in Montreal). I should've taken pictures of the view. If I lived there, I'd just be sitting in the bay window looking outside all day and never get a thing done (even lovelier at night).

We had raclette and fondue, mmmmm! It's frightening how much food you can keep scarfing down when you don't start out with a plateful of food in front of you, and you just keep putting little veggies in the fondue pot and cheese & potatoe on the raclette grill. After around two hours of talking, raclette, fondue, chitchat, raclette, fondue, more raclette, blabla, cackle, fondue, bit of raclette, talking - ♪ ♫ la dee da dee dahh ♫ ♪ Time flies and oh lala, you've eaten waaay too much. Did I take a photo of this lovely feast? No.

I did take a photo of the brownies I made for dessert though. Not terribly exciting, but so yummy. It's the recipe for brownies on the Baker's Chocolate box. Here it is, so you can try it (I added in my modifications in brackets):

Baker's One-Bowl Brownies:
4 squares (4 oz) Baker's Unsweetened chocolate,chopped
3/4 cup butter (I like demi-sel)
2 cups white sugar (I used 1 and a 1/2 cups - plenty sweet!)
3 eggs
1tsp vanilla
1 cup all-purpose flour

Lightly grease a 9"x9" or even 8"x8" baking pan (package says 13"x9", but this would make the flattest brownies in town). Microwave chocolate and butter on medium for 2 minutes or until melted. Stir in sugar until well-blended; mix in eggs and vanilla. Stir in flour, and if you like, some chopped pecans (I prefer smooth brownies). Spread in pan. Bake in preheated 350 degree oven, for 30 to 35 minutes, or until done; unlike cake, your toothpick shouldn't be dry when you test a brownie - it should be just a little sticky. I would even check it at 25 minutes since all ovens are different - you definitely don't want them overcooked! I threw on some dark chocolate chips as soon as it came out of the oven so it all melted - made it even more evil. You could also ice them or sprinkle icing sugar on them when cooled.

Sooo yummy and the easiest thing to bake!