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.
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.
We 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)
cracked pepper and rosemary stem to garnish
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
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.
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.