Anyone that knows me well, knows that I am absolutely in love with all things butterfly. My day has just been made! I found these amazing pedants and jewellery from Papillon Belle. I’m hoping to order soon!
Morpho Zephyritis Real Butterfly Wing Cluster Pendant
Morpho Sulkowskij Single Real Butterfly Wing Pendant
Ornithoptera Priamus Poseidon Real Butterfly Wing Cluster Pendant
About the jewellery
“The average butterfly only lives between 1 day and 4 weeks, so I wanted to find a way to immortalize these beautiful creatures in pendants that can be handed down from generation to generation. The result is a unique range of jewellery made from exotic butterfly wings set in a sterling silver frame. You can choose to set the wing in glass or acrylic perspex. The wings are magically iridescent and constantly change colour as they interact with light. Both the front and back of the wing are visible and these are usually completely different.
Where do the butterflies come from?
The butterflies used in my jewellery are sourced from an organization that manages sustainable farming projects all over the world. The organization currently supports 125 people in 23 different countries.
Agricultural development has caused the natural habitat of a lot of butterfly species to become threatened, and their populations started dwindling. Farming programs were therefore started to enable farmers from third world countries to keep the rain forests on their land intact, while still providing a livelihood that paid better than mono-cultural crops. The breeding program enables thousands of butterflies to be bred. A portion of the butterflies are caught and sold, and the money generated from the sales ensures that the tropical forests, which are vital to their survival, are preserved.
By purchasing my jewellery, you are not only doing your bit for the environment, you are also providing employment for the families in third world countries who breed and raise these delicate creatures.”
ounces Gruyère cheese-I sliced it thick and placed it over the top of the crock…..the cheese melted mostly into the soup and a little off to the sides, but it created a thick, even layer this way.
Melt butter in a large Dutch oven or soup pot over medium heat.
Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat.
Cover and cook for 10 minutes.
Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes.
At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).
Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.
Add the flour and stir for two minutes.
Add 8 cups water and thyme to the onions and bring to a boil.
Lower heat and simmer for 20 minutes.
Add white wine and simmer 10 minutes longer.
Add salt to taste.
Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position.
Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet.
Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.
Stair as art- designed by Tétrarc Architects at the School of Arts in Saint Herblain, France. The main hall has been kept to the simplest of designs to highlight this set of stairs connecting the three building levels. The stair has such a lovely sculptural organic appearance. Clean lines, met with a fantastic master piece! Love it!
Probably one of my favourite childhood memories is climbing / walking 750m to this spectacular water fall! It is situated in Sabie, Mpumalanga, South Africa.
The Bridal Veil Falls – resembling a bridal veil – is 6km from town. A challenging 750m walk through an indigenous forest leads to the 70m high waterfall. Public toilets are available. Not wheelchair friendly.
Have a look at what I found!! The most pretty, cute, delicious little treats for any occasion or snack attack!
Mini Mexican Chilli Bites
Mini Mexican Chili Bites
3-4 Tortilla Shells
2 (15oz) Cans of Chili
1 Cup Shredded Cheese
Small can of Black Olives (sliced)
3-4 Scallions/ green onions (finely sliced)
1/2 cup Sour Cream
– Using a cookie cutter or round lid cut circles out of the tortilla’s. (Note: It’s easier to cut them when they’re cold).
– Then pop the circles into the microwave for 10 seconds so that the tortilla’s become more pliable.Press them snuggly them into the bottom of your mini muffin pan.
– Pre-heat your oven to 425F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.
– Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.
– Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
– Serve on a bed of chopped lettuce and with a dollop of sour cream on each one. You can even serve with some salsa for dipping…though there are good just as!
I lightly greased the heart shaped ramekins (using Spray n Cook). I then gently fried the streaky bacon, until just done. I shaped it into the ramekins, cracked open an egg, added salt, pepper and herbs, and off to the oven for about 10min or so (I like my eggs hard).
I have a craving for Eggs Benedict this morning, so thought I would share the recipe and make you all *drool* 😉 Have a great day! xxx
150ml dry white wine
225ml white wine vinegar
15 whole black peppercorns
1 small red onion roughly chopped
250g unsalted butter
3 free-range egg yolks
white wine vinegar
4 very fresh free-range eggs
2 English muffins, sliced in half, toasted
4 slices ham, such as York ham (or try bacon for a twist)
Place the white wine, white wine vinegar, black peppercorns and sliced onion into a heavy-based pan (not aluminium) over a high heat.
Bring to the boil and reduce the liquid in the pan to half its original volume, about 15 minutes. (This will make more reduction than you’ll need for this recipe. Store the in the fridge for up to a month.)
While the white wine and vinegar mixture is reducing, place the butter in a small heavy-bottomed pan and melt over a low heat.
When the butter has melted, using a spoon, skim the white foamy bits (milk solids) from the surface of the butter. Remove the clarified butter from the heat and allow to cool to body temperature.
Place a clean glass bowl over a pan of simmering water. The water should not touch the bottom of the bowl.
Place the egg yolks in the bowl set over the pan of water and whisk. Add about 1T of the strained vinegar and shallot reduction. Whisk the egg yolk mixture vigorously and constantly for about five minutes, until the mixture turns foamy and then thickens.
The mixture is ready when the mixture falls from the whisk in strands that rest for a second or two on the surface before settling back into the egg mixture.
Remove the egg mixture from the heat. Pour a small amount of the body-temperature clarified butter into the egg mixture and whisk vigorously until the butter is completely incorporated. Gradually add the rest of the clarified butter to the egg mixture, bit by bit, whisking in all the butter until a smooth, thick, emulsified sauce is formed.
If you work slowly and if the ingredients are all of the same temperature, the sauce shouldn’t split. If it splits, it’s either too hot or too cold. If it’s too cold (feels cool to the touch), warm the butter up and whisk in the warmed butter, which should re-emulsify the sauce. If it’s too hot (feels very warm to the touch), drop an ice cube into the sauce and whisk again to re-emulsify. Once properly emulsified, the sauce will remain stable, giving you time to prepare the rest of the dish.
How to poach eggs
Fill a tall pan with water. Bring to the boil and add 3T of white wine vinegar per 500ml of water. Make a ‘whirlpool’ in the pan by swirling a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool.
Poach the eggs until the whites are firm but there’s still movement in the yolk – they’ll feel firm to the touch when ready.
Place half a muffin on each plate. Top with a slice of ham, the other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place 2 on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.
Tip: Eggs Benedict has layers of breakfast muffin, ham, poached egg and hollandaise sauce. To make Eggs Florentine replace the ham with fried/blanched spinach, and to make Eggs Royal replace the ham with smoked salmon.