The Dream Cape Collection

Inspired by an open call for collaborations by Ginger and the Ghost, I started a series of wearable art objects called "Dream Capes".  Each cape is made for a specific performer in mind, and whenever possible the capes are gifted to the person who inspired it.  The colors are psychedelic but the textures are meant to be organic, evoking elements of nature as diverse as chrysanthemum blossoms and bone marrow. Each cape is upcycled by hand with love from bed sheets that were salvaged from a house about to be demolished.  Four capes have been completed and mailed to their muses so far, but three more are already in progress.

Kat and Zakk Wedding Favor Suite

 

Almond and Apricot Granola Recipe

This is the recipe for the granola I made for the upcoming Surrealette's Vernal Glamping Trip.

2 cups of rolled oats
1 1/2 cups of sliced almonds
1/3 cup of olive oil
1 teaspoon of kosher salt
1/4 teaspoon of cinnamon
pinch of nutmeg
1/3 cup of honey
1/2 teaspoon vanilla extract
1/4 cup of dried apricot

Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Combine oats and nuts.
Add oil and honey; stir.
Add seasonings and vanilla. Mix.

Bake 25-30 minutes. Stir every 10 minutes. Add dried fruit toward end.

I only put the dried apricots in half the batch and will be saving the jar without dried fruit for the Easter brunch yoghurt parfaits.

Home Made Marshmallow Recipe

I made these for the hot chocolates and s'mores I have planned for the Surrealette's Vernal Glamping Trip.


3 packets of unflavored gelatin
1 cup of water
1 1/2 cups of granulated sugar
1 cup of light corn syrup
1/4 tablespoon of kosher salt
1 tablespoon of pure vanilla extract
confectioner sugar for dusting

Combine gelatin and 1/2 cup of cold water with electric mixer.  Let stand.

Combine sugar, corn syrup, salt and 1/2 cup water in a small sauce pan and cook over medium heat until sugar dissolves.  Raise heat to high and cook until 240 degrees.  Remove from heat.  With mixer on low, slowly add sugar syrup to gelatin.  Put mixer on high until mixture is thick.  (For me, this was almost a half an hour).  Add vanilla.

With sieve, generously dust non metal baking pan.  Pour mixture into pan.  Smooth the top and dust with confectioner sugar.

Allow to stand uncovered overnight.

Turn marshmallows onto board, cut into squares, and dust with more sugar.

Yields 20-40.