I just popped in to say...

Vintage arranged by colour?
YES PLEASE.



{ HERE }

Five faves!

It's my turn to type out the five faves this week. Hooray!

1. Music - it's been a great weekend for music in Hobart. Notably the gentlemanly and wonderful Jandek and the fun and sweaty UV Race

2. Missed Connections - I love reading personal ads and imagining who wrote them, so naturally, I love this.

3. Spite Houses

4. Sunshine & Grease

5. Going to the farm gate market every Sunday ( for Hobartians - corner of Melville and Elizabeth Streets, every Sunday morning)

(Image from Missed Connections)

Dreaming of shops

We are dreaming of a Pip Emma HQ, where zines and lovely things and nice creatures can all be together in one bright space (with a high ceiling, large windows and room for a letter press).

With that in mind - here's some lovely rooms and shop fronts and studio spaces from around the web-land:


via Design Sponge


via Hello Sandwich


via Design Sponge


via Forty-Sixth at Grace


via The Selby


via London Shop Fronts

We Love Playing Five Faves

Pip of Meet Me at Mikes stated a little Meme based on everyones 5 Favorite Things from this week.

Here are my Five Faves for this week :

1. Had the Happy Meat Book Launch - feels wonderful to have my work included with so many other great artists.

2. Girl Crisis singing

3. I have such a crush on this sweetheart

4. This makes me giggle

5. Clever & Pretty Art

WE LOVE BANANA CAKE

fruit bowl
Originally uploaded by olivia_marie

I was hoping this afternoon to make my nana's banana cake recipe but it was not where I thought it was so I made a very simple one up.

I had 3 super ripe bananas the kind that have no yellow left
I mashed these up.

3 super ripe bananas
150g unsalted butter
3/4 cup of sugar
2 eggs
1 table spoon of honey
2 1/2 cups of plain flour
2 tea spoons baking soda
2 teaspoons of cinnamon
1/2 teaspoon nutmeg
1 teaspoon of salt
1/4 cup of soy milk

turn oven to 170C
cream butter and sugar
add banana, eggs and honey.
Sift in all the dry ingredients and mix. Add milk.
Grease tin, pour batter in and pop in the oven.
bake for about 40 min and then pop a skewer in to make sure its done.
Leave to cool for about 20 min and then serve warm with a little cream and a nice cup of tea.

Weekly round up (a day late...oops)

Are you going to Japan? Like looking at pictures of Japan? Like nice things? Breathe?
Whatever you are you'll probably like Hello Sandwich blog (see picture above!).

Just. Plain. Adorable. (via Rummey Bears)

Breath-taking photographs by Lina Scheynius (via Daydream Lily)

Lovely frou-frou and frills at Lobster and Swan.

I'm going to make this for dinner.

What are you doing this weekend?

We Love Scalloped Edges

I made a Gallery with our new Flickr account in celebration of Scalloped Edges look here

If you are sewing talented consider this Scalloping Tutorial via Vain & Vapid, who by the way is just so fun and great, just look what she did.

If you have not come across Alexandra Grecco then I now command you to be inspired by this very talented lady.

You can visit her etsy store and own these shorts + more really lovely pieces.

Things to hate: Bad Manners

I may swear like a sailor, but I also appreciate good manners. It's not hard to do - a thank you note here, a courtesy wave there, being kind to that girl in the shop whose been working on her feet for 12 hours and many, many other small but necessary gestures.

Just to prove that we aren't all about the ladies here at Pip Emma, I give you The Rules of a Gentleman. Daily inspiration for good mannered (and well-dressed) fellows!

We Love Pyrex

We love Pyrex

We love it here

We love it here

We love it here

Rhubarb Strawberry Crumble

I brought some rhubarb and some strawberries from a local farmers market, then I got home and found a recipe on Smitten Kitten entitled Strawberry and Rhubarb Crumble, meow that's totally purr-fect.

I changed the recipe a tad to suit me more, let me know what you think.

Rhubarb with Strawberry Crumble

Topping:

1 cup flour

1/2 cup of oats

1 teaspoon baking powder
3 tablespoons sugar

1 tablespoon of golden syrup
Zest of one lemon
125g butter

For the filling:
1 1/2 cups rhubarb, chopped into 1cm pieces
1 punnet of strawberries plus a few extras, hulled, quartered
Juice of one lemon (pinched from the neighbours tree)
1/2 cup sugar
2 teaspoons of custard powder
Nice pinch of salt

1. Heat oven to 150C.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep little pie dish and Mix.

3. Prepare topping: In bowl, sift in flour, baking powder, add sugars and lemon zest and add the melted butter.

4. Cover fruit with topping. Bake until crumble topping is golden and fruit is bubbling beneath, about 30 to 40 minutes.

Let it rest a little and then add some ice-cream or something else even naughtier.

The inaugural weekly internets round up!

Bringing, from us, to you, our favourite bits and bobs from all over the internet in sweet little weekly doses (with just the right amount of sugar).

(Adorable card file from Lovely Design via Rifle Blog)

Feeling down? This adorable lady is sure to make you feel better (or worse. If you're not into it.)

We like vintage cameras and so does our friend Sean Fennessy - he's the founder of Trip35.net, which celebrates all things about those wonderful little Olympus cameras that take such great photos. Check out the blog for your photographic fix.

Gorgeous vintage-esque handmade clothes - yes please!

Gotta run off to check out the Cube Art + Design opening (new shop!) - so have a great weekend all!

we Love DIY

This is my Favorite DIY found on Park and Cube the full tutorial on twentythirtyforty.net.

I think I will skip the Pearling, so as not to break my back and because I'm a bit lazy and clouds are all I need to dream that I'm Alice half way down the rabbit hole.