Archive | March, 2011

Happiness is made of felt.

18 Mar

I received these as an unexpected gift, and am giddy with excitement! I loooooooooooove you so much, little felt balls! I put them on a string immediately, since I was thinking of turning that into some kind of garland. Now I’m not so sure; I think what I’d like best would be to frame them somehow, in that circle shape, and put them on a wall. But how to do that without sewing or gluing, i.e. ruining?

Anyways. Have a good weekend! Apart from playing with felt balls, I plan to paint a little. I haven’t done that in a long time.
xoxo, F.


A project?

11 Mar

I’d like to embroider a similar F on something, maybe a pillow sheet? Not this weekend, but maybe next.
Until then: xoxo,

Image by Daily Drop Cap, via FFFFound!


4 Mar

Hello, good afternoon,

another day, another bread filled with something. This time: pierogi. Yay!
I’ll give you the basic recipe for the dough, you can come up with a filling yourself (I humbly suggest the ‘stuff from the fridge that kind of has to be eaten’ filling, a classic).

makes 12

1 3/4 cups flour
1/2 tsp. salt
3/4 stick unsalted butter, very cold
1/2 cup sour cream

1 egg yolk
2 tbsps. milk


In a bowl, mix flour and salt. Add butter in cubes and knead into crumbles, add sour cream and knead into a ball of well combined dough.

Wrap the dough in plastic wrap and put into the fridge, for at least 30 mins.

In the meantime, make the filling. I filled mine with chicken and leek, which I cut fairly small and fried for maybe 5 mins. in olive oil, then seasoned with salt and chili flakes. In any case, the filling shouldn’t be too greasy, runny, or moist. I think the little dough pockets will bake best with a rather ‘dry’ filling, so they won’t get soggy.

Preheat your oven to 400°F.

Divide the dough into 12 equal parts. Roll each portion into a circle roughly 0.2 inches thin. Place about 1 tbsp. of filling on each circle, and pinch the rims together. Make sure they are squeezed together well! Place the pierogi on a papered baking sheet.

Whis together egg yolk and milk; brush the pierogi with this mixture. Bake for about 25 mins., until golden brown. Let them sit for a couple of minuted before serving. They taste great hot, warm, and cold.

See how nicely the dough puffs up? It has a really nice flaky texture, too, and the sour cream adds a tart touch, very nice. So basicall, this is nicely nice all around.

The sun came out this afternoon, and spring is in the air. Nice!
Have an awesome weekend.
xoxo, F.