So it’s been a loooong while, this time my excuse was a HOLIDAY! Finally! Unfortunately, it wasn’t long enough…
Before I went away, and while it was still winter, I was experimenting with real stocks and made this chicken, rosini and corn soup:
1 Whole chicken
1 Onion roughly chopped
2 Peeled carrots, roughly chopped
1 Large celery stick, roughly chopped
2 Bay leaves
1 Bruised garlic clove
Salt & Pepper to season
1 litre water
1 can corn kernels
1 cup rosini pasta
Soy Sauce to taste
1. Put all the stock ingredients in a pot and simmer on low for 2 hours with the lid on. Remember to keep checking that the water doesn’t boil away.
2. Take out all the chicken and put to one side. Sieve out all the vegetables and let the broth settle and separate.
3. Clean out your stock pot and the pour back in the broth minus the fat. (I have a gravy jug that allows me to pour stock back into the pot but leaves the fat behind.)
4. Add about half a cup of water and the rosini and bring to a boil.
5. Shred the whole chicken, discarding the skin and bones. Place the chicken and the canned corn into the broth mixture.
6. Season with soy sauce and serve.
So yesterday we launched our new window display at The Fringe Arts. I teamed up with Touch Foundry to create South Africa’s first interactive window display. This is quite awesome stuff and something I’m not very good at describing, so here is an exert:
‘”Developed by TouchFoundry, this software allows potential customers to browse the goods inside the store from the window, in a cool, interactive and intuitive way that delights them and draws them inside. Fabio Longano of TouchFoundry says, “people have become somewhat numbed to boring, cookie-cutter digital – they now expect to be engaged and delighted. That’s what this window will do.”
This clever new interface leverages off of the power and capabilities of the Microsoft Kinect device to turn natural human movement into software recogniseable navigation gestures. The Kinect device recognizes passers-by as ‘skeletons’ and they can navigate content by simply waving their hands about. This allows people passing by the window to easily browse in-store products and be entertained at the same time.
Using this opportunity to showcase the versatility of the SMITH brand, a passerby can expect to browse through a number of different collections; from a men’s range with a sense of humour, to elegant, timeless women’s jewellery, each piece made by hand. “Because SMITH encompasses such diverse work I am usually limited in the number of ranges I can show in one display,” says SMITH designer Anna Raimondo. “I am excited that using TouchFoundry people can browse through all my work in a fun and interactive way.’
It’s worth going to check it out for yourself – we’re up until the end of the month. The Fringe Arts is situated at 99B Kloof Street, Gardens, Cape Town.
Wow! Has it been a long time!? You know how it is, life/work/play (who am I kidding – work) just always seems to get in the way. However, not enough to stop me from spending some time in the kitchen.
Last week I made a pretty damn good chicken, mushroom and leek pie and this is how I did it:
Punnet of Mushrooms
Bunch of Leeks
2 cloves Garlic
3-4 Chicken Breasts
Half a block of Chicken Stock
2 tablespoons of Flour
1. Preheat your oven at 180°C. Chop up the leeks, mushrooms and garlic. I left everything quite chunky.
2. Gently saute the leeks and garlic until soft. Remember to season. Once ready place into a bowl and set aside.
3. In the same pan, fry the mushrooms, season and once ready add to the leeks.
4. Fry the chicken, season and just before it’s ready, add to the leek and mushroom mix.
5. Add some butter to the pan, then add the flour. Mix until it forms a paste (add more butter if needed) and then add the cream. Once it starts to thicken, add the stock, some nutmeg and season to taste. Pour this over your chicken mixture and mix well.
6. Roll out your puff pastry, place your pie tin upside down on it and cut out it’s shape. Then fill the tin with your chicken mixture and put the pastry cut out on top. Press down the sides.
7. Place your pie in the oven and cook for 30-40 minutes until the pastry is golden brown.
So I’m going to shamelessly punt my brand again, this only happens once a year and yes, it’s that time of year again (can you believe it?)! So this month I have two, yes TWO amazing offers happening for SMITH Jewellery’s third birthday. Firstly, we have a 20% discount on ALL purchases made directly through us or our online shop. That’s awesome!
Secondly, and only until Sunday 11th August, we have a competition running. All you have to do is 1. ‘Like’ Smith – Jewellery by Anna Raimondo on Facebook 2. Share this competition with your friends (International entries are welcome!) 3. Comment on this photo telling us which of these four SMITH cuffs is your favourite 4. For extra entries, tweet about this competition including our handle @SMITHbyanna. Super easy ey!