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.

New stockists - hooray!

You can now find our wares at:

Ruby's Room - Corner of Murray and Macquarie Streets, Hobart

and

Blackbird Body Piercing - Shop 7, Imperial Arcade, Hobart.

How thrilling!