time flies

blog-post

Hi everyone!

I just want to let you all know that you can find all the future blog posts over here.

I've decided to keep the blog and website all in one place, I hope you understand. I will still be blogging about food, fashion and beauty. But I'll also have a lot more from the studio. Hope to see you all over there. You can even read my first post here, I know it's been a while :)

I will keep emilyhart.ca for the rest of the month, but after that you can find all the archives on the new blog website.

xoxo, em

feeling inspired

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Hello beauties! I miss this space. Sorry I haven't been doing much posting lately. I keep wanting to blog about my cooking and baking, but never manage to get the right photograph. I'm always cooking at night and the lighting is never good.

I have, however, been busy soldering and making jewelry. My brother, Ehren McPhee, filmed a little video of me making jewelry. A lot of the outdoor shots are filmed on Salt Spring and the lower mainland of British Columbia.

I am so proud of him. He has done such a wonderful job. Every time I watch it I am inspired to make more. I hope you find it inspiring.

west coast bruschetta

west-coast-bruchettaWe had our Canadian Thanksgiving last weekend and we were invited over to a friends house for Sunday night dinner. My boyfriend, Pat, and I always like to bring appetizers when we go to dinner parties, so we decided to make a little west coast version of bruschetta. We've started smoking our own salmon and the other day tried out cold smoking salmon. And oh my goodness - it's delicious!!

Our west coast take on bruschetta has, you guessed it, smoked salmon lox. You can purchase salmon lox at your local fishery or grocery store. I used red, orange, and yellow tomatoes and sheep romano cheese. You can, if you wish, use just red tomatoes, but I like the colour that these tomatoes bring. It almost creates a autumn feel to the apply. You can substitute a strong parmesan cheese for the sheep romano, if you can't find any.

Ingredients: (makes around 50 pieces)

  • 2 cups cherry tomatoes
  • 3 cloves garlic - chopped into 1/2" bits
  • 1/2 cup grated romano or parmesan cheese
  • 2 Tbl. minced rosemary - fresh is best
  • 1/2 Tbl. dried basil
  • 1 tsp. salt
  • 2 tsp. pepper
  • 150 grams smoked salmon lox (cold smoked salmon)
  • 1 baguette
  • cracked pepper and rosemary stem to garnish

To make:

  • slice baguette into 1/2" pieces
  • preheat oven to 350°F
  • mix tomatoes, garlic, cheese, rosemary, salt and pepper into bowl
  • lay down slices of bread on a baking sheet and add a slice of salmon to each
  • top with mixture
  • bake for 8 minutes
  • enjoy!

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while I was away

while-I-was-away

I know I know, it's been FOREVER since I last posted. But I have a good reason - I've been super busy getting my business up and running, working on some fun graphic design projects, and taking lots of photographs.

Here's a little more of what I've been up to:

  1. I just finished reading Mindy Kaling's book, 'Is Everyone Hanging Out Without Me? (And Other Concerns). Which is absolutely hilarious. I caught myself laughing out loud countless times.
  2. Creating new pieces for HART + STONE on etsy. I've been working a lot more with stones and slowing finding a place and style that I love. I feel as though I've come a long way from beaded work. I'm now mostly soldering my pieces and drilling holes in stones.
  3. Having fun pinning adventure inspired pictures on pinterest.
  4. Working on my new website for HART + STONE. It's still a work in progress, but I love the simple layout and the fact that it's powered by wordpress... meaning I already know how to use the program.
  5. Reading my favourite blog, Garance Doré. Who inspires me every day to create and illustrate. This graphic design job I mentioned early has me drawing -- so much fun!
  6. Enjoying this warm fall weather and watching the leaves turn.
  7. Re-did my category buttons on my blog and created a new shop logo - as you can see to the right.

What have you been up to lately? I would love to hear how you've been.

xo, em