seasons greetings...

The season of jolly is over but its the year of new beginnings & exploring the unknown..

I personally am excited to open my mind and be exposed to a creative way of life!

One of my New Year's resolutions is to blog my adventures in the kitchen and the likes of ....so stay tuned for some recipes, discoveries and hopefully it will help you open your mind up and get you inspired about life and the ability to create!!! xxx peace.....

"wear the clothes dont let them wear you"

Its been a little bit since my last update! I was traveling, embracing culture and emerging myself in a form of art, life and espressos!

My travels took me to NYC...Its a city that in my opinion words can't describe! it has a distinct pulse, beat a rhythm! But there are lines that lead to somewhere. I found i was faced with decision each day as to what line i would take...Train tacks (so to speak) that will lead you to different destinations! I want to ask you a question, about ones view on "Art". What is your definition of it and what limitations do you put on it? Is it a picture, clothing, food, or is it ones life? Do you conform to what people want or do you challenge yourself to look outside the box?

Whilst lying under the shade of a tree in central park, I read a quote out of the art section in the NY Times,. "Abbie, always bases her themes on the stories that she wants to tell, not what the market place my feel more comfortable hearing"

I have been thinking that maybe our life is an expression of an artist! Do we conform to what we think people want to hear or do we :: "wear the clothes " xx sarah

wwww......

I am now on the wounderful world wide web!!

ITs up its finished maybe not complete but its a start! i hope you like it and find it useful!! please feel free to leave me your feedback i would love to hear from you!!

www.sarahglover.com.au

p.s; July is over thanks to everyone who supported Kobi and bought one of his kisses...

xxoxo

A Kiss for Kobi

Please buy "Kobi A Kiss"!

This little treat consists of two short bread biscuits with fresh raspberry jam wedged between and then decorated with pink icing...it's complete bliss! They are available from all the listed cafes below during the month of July! ALL funds will go to help Kobi and his rehab... Thanks for supporting you local community!

Three kisses for Kobi xxx

- Alimentari, Hopegun Street, Paddington

- Blip, Bellview Hills Road, Bellview Hills

- Clodeli, Clovelly Road, Clovelly

- Crabbe Hole, Notts Avenue, Bondi Beach

- Favaloso's, Belgrave Street, Bronte

- Gusto Five Way, Heeley Street, Paddington

- Ruby's Diner, Bronte Road, Bondi Junction

- Rushcutters Kiosk, Beach Road, Darling Point

- Tama Cafe, Tamarama Beach, Tamarama

- Salva, Bondi Junction

- Sedjuiced, Bondi Pavillion, Bondi Beach

- Speedo, Ramsgate Avenue, Bondi Beach

- Sun Cafe, Blair Street, Bondi Beach

P.S.

If you want a jar for your office or just for you please email me at sarahgloversupplies@gmail.com

Spices and All Things Nice!

Just a brief note to tell you about an AMAZING spice I have come across; it's actually derived from a berry called 'Sumac.' It has a tangy lemony taste and goes amazingly well with seafood and poultry dishes!

Also is great with tofu, avocado and sea salt sandwiches made with yummy rye bread.

Here is an ace recipe for a Tofu and Bean Salad I made the other day.

1. Heat some olive oil in a frying pan.
2. Add chopped tofu, any sort of legume, (I used red kidney beans), add the sumac and a good sprinkle of salt and pepper.
3. Chop some carrots, red onion, avocado, snow peas, and pretty much any other vegies you may have in your crisper!
4. Pop them into a bowl and drizzle some extra virgin olive over them. Add a shake of white wine vinegar and then a squeeze of fresh lemon juice.
5. Now add the tofu and beans, a dollop of fresh hummus and stir though!

Yummy!

I bought my 'sumac' from http://www.fratellifresh.com.au/ in Potts Point.

In saying that, most good grocery shops should have it!

Enjoy...

xx Sarah

orange!

This yummy cake is Gluten & Dairy free and is packed full of goodness, and the best thing is its low in sugar..so you can have seconds!!!

::Oh My Orange Goodness:::

3 whole oranges

1 vanilla bean cut length ways (so seeds can come out)

1/2 cup or raw sugar

2 cups of water

:: put all ingredients into a saucepan and bring to the boil reduce heat till it simmers leave for 45-1 hour or until oranges are soft and split and water reduces to half. Allow to cool once cold enough to Handel blend up whole oranges till they become a smooth paste this will take about 2-3 Min's::

150g Almond meal

100g poppy seeds

1/2 cup rice flour

1 tips of baking powder

::Place all ingredients into a bowl and combined- mix into cooled blended oranges , set aside ::

5 Eggs

1/3 cup of brown sugar

1/3 cup of white sugar

::Use a balloon whisk or a electric mixer and beat eggs for 5Min's or till light and doubled in size then add sugars and mix till sugar is well combined ::

:: Fold orange and almond mixture into eggs and put into a well greased tin - i used a loaf tin but you can use a cake tin or even do little ones in a muffin tins::

:: Pre heat oven to 160-180c and Bake for 45Min's-1hour till golden brown and firm to touch, Remove from oven, pour half the syrup over cake and allow to cool in tin.

::while cake is cooking cut another orange into circles and line a try with baking paper place cut oranges onto try and sprinkle with a little white sugar, bake in oven for 15mins or till dried out::

:: once cooled remove and place on a plate arrange cooked orange slices and place vanilla bean that you used in syrup on top of cake::

:: Serve with double whipped cream (i like king island) and drizzle a little more syrup over the plate::

ENJOY!!!! xxoo

Arist, illustrator, printmaker!

I was flicking thought the current Australian Harper's BAZAAR and fell in love with some of David Bromleys art work. David, Currently lives and works in Adelaide 1964 - Born Sheffield England
“Artist David Bromley's nostalgic paintings of plump children, magical gardens and gilt nudes are adored by collectors in Australia, Japan, London, Dublin and New York. But Bromley heads an art empire that extends well beyond paint. Based in a two-storey studio overlooking a park in South Yarra, the former Adelaide artist surrounds himself with creative people whose work and ideas intertwine.” I have attached a photo of his work! take the time to look at his page if you are feeling board and want some creative inspiration, it certainly got my mind thinking! his story is quite unique, (as is all our stories) but i just love how he does His own thing, very unique and his work is defiantly "made with love' xxx sg

Read something!

Little write up on my business in a local magazine, go to page 91 of May issue http://thebeast.com.au/index.php?option=c

Enjoy xx

A must!

i have become somewhat of a movie buff over the last few days, one that i stumbled across is a art house French movie called "Seraphone" Its the story of Seraphone Louise de Senlis a famous artist from the 1920's her art work is some what breath taking! I don't want to give the movie away but please if you are lacking some inspiration, go and rent the movie out! xx her work is defiantly "made with love"! i have attached one of her paintings as a sneak preview!

Yummo!!!

I love to cook, bake, entertain, shop, surf & well...talk about everything & anything!! So one night, my beautiful friend came over too do just that! I decided to get creative in the kitchen and this is what came out! It was a such a success I wanted to share it with you! Try it and let me know your thoughts...its very healthy & tasty...boys love it...girls love it...i love it...& all in all its a winner!!

-Ridiculously Good Salmon-

INGREDIENTS

::Salmon::
Fillet of salmon
Basil
Parsley (flat leaf parsley)
Lemon rind
Fresh chilli or chilli flakes
1/2 tspn Olive oil
2 tbsn Garlic 1/2 cloves

::Lentils::
Dry lentil beans (French lentils)
Salt free good quality vegetable stock (I prefer Vegeta gourmet stock-available at most major grocery stores)
1/2 onion
Few sprigs of mint

::broccolini & french beans::

PREPARE & DELIVER

SALMON
Chop herbs, lemon rind, garlic & chili & mix thru olive oil
Pour over salmon & bake @ 200C 15-20 mns until pink & delicious

Meanwhile .... 15 mins prior to salmon in oven start lentils

LENTILS
Chop 1/2 onion
Sauté in olive oil over medium flame in saucepan
Add lentils 1 cup per 2 ppl
Pour over 2 cups of boiling water
Add 3 tspns of vegatable stock salt free
Simmer until lentils cook (should absorb all water & you may need to add more during process)
Toss thru chopped mint before serving

FRENCH BEANS & BROCCOLINI
Snap ends off of beans
Place both beans & broccolini in the collander & Pour over boiling water just before serving

To arrange place lentils down then beans, broccolini & finally salmon Garnish with sea salt & fresh cracked pepper!

Dessert!

4 Mangos
1 cup of Raspberries frozen or fresh
juice of 2 oranges and zest of half an orange
2 table spoons coconut sugar (palm sugar)
1 vanilla bean (split in half and scrap seeds out)
1 tisp of vanilla extract
2 table spoons of masala
Mint leaves (just a few)

Half mangos and skin so the mango cheeks are whole, then half again.
Place all ingredients in a bowl & allow to marinate in the fridge for at least 4 hours.

Place in a bowl & chop mint fine and sprinkle over.
For a little extra treat:::Can be served with a beautiful scoop of your favorite vanilla bean ice cream.