Upcycling glass bottle (with simple instruction) 再生玻璃樽 (附簡單程序)

是日參加的是一課有意思的手工課 -- 玻璃樽再生手作。

這是在網路上新認識的手作新聞群組發起的。群組是一群熱愛手作工藝的朋友。我想參加群組的不能統稱手作人吧，雖然當中有不少真正手作人和手藝高手，但也有如我等只是喜愛並非專業者。群組倡議的是無私教學，然後再分享出去，理念很好很有意思。雖然我還沒有資格可以貢獻教學，但有幸參加其中一課還是個很好的體驗吧。

我是被當中的玻璃藝術高手的作品吸引，而參加的這個玻璃樽再生班。其實只是把無用的玻璃樽改成有用的物件，還在成品上刻繪圖案。原本所用的工具和程序都很簡單，我儲了兩只啤酒樽，就去上課了。

過程原來頗簡單，加上耐心就可以。
1. 先用老師預備好的刀架畫玻璃（玻璃刀是固定在一點，只轉樽身，並不要重覆割痕）。
2. 用電動發熱線在割痕加熱，開樽。
3. 用電動打磨樽口位，再用沙紙打磨機器打磨不到的位置。
4. 用電動雕刻筆技巧在樽身雕刻圖案。


新聞群組中有很多興趣教學：十字繡、蝶古巴特餐紙拼貼、口金、印章、木工、甚至皮革、調酒...當然還有資訊情報分享啦。是日正好有很多參加者怱怱完成，要跑下場去上蝶古巴特餐紙拼貼班呢。

再生玻璃樽是一個很環保的手作，加上香港的玻璃樽回收（可能不只是玻璃樽）其實都幾近零回收，如果能出一分力把廢棄物減少，甚至重用，改裝重生的話，不是很好嗎？

是日我做了兩隻杯，起初怕雕刻花時只畫了隻貓面，原來只需數分鐘而已。又見其他人畫老師預備的俄羅斯套娃都很快很可愛，於是又試畫一下。作品當然不算很好，但能把無用要扔掉啤的啤酒樽變成有用的玻璃杯，好有成功感呢。

為了求證在沒有專業工具下能否在家DIY？找到了一些比較可行的網上教學。Enjoy and play safe! =)

Egg-free Tiramisu (with simple recipe) 免蛋意大利芝士凍餅 (附簡單食譜)

Didn't do any baking experiment recently since I was out-of-town for a month earlier, in addition to the hot summer weather.   I have got the below ingredients for awhile, so I'd better to use them before they go expired.

Lady fingers, mascarpone cheese... therefore, I made a Tiramisu this weekend.

Although I don't work out often and I do eat unhealthy food, I would mind to intake any raw food, particularly my stomach and digestion is not well..  So, this Tiramisu is based on an egg-free recipe I referred from a very popular cooking blogger Christine's Easy Recipe (http://www.christinesrecipes.com/2008/09/tiramisu.html).  I only adjusted a bit based on the ingredients i have stocked up on hand.

Ingredients/ 材料：

1 TBSP            即溶咖啡粉 (coffee powder)
120 ml             滾水（hot water)
~3 TBSP          甜酒 (rum)
~75 ml             鲜忌廉（whip cream）
2-3 TBSP         糖霜 (icing sugar)
250 ml             馬斯卡彭芝士（Mascarpone cheese）
~12pcs            手指餅 (lady fingers)
2 TBSP            朱古力粉（cocoa powder）

Procedure/ 做法：
1)  Dissolve coffee powder with the hot water; add 1.5 TBSP Rum to the mixture; chill the mixture in the fridge.

2)  whisk the whipping cream with the icing sugar to stiff; fold in mascarpone cheese and the other 1.5TBSP Rum.

3)  Line up 6pcs lady fingers in the container.

4)  Put the chilled coffee mixture  onto the lady fingers with a brush. You may also dip the lady fingers into the coffee mixture and line up on the container.

5)  Pour half of the cheese & cream mixture on the lady fingers.  And line up second layer of lady fingers on top of the cheese & cream mixture.

6)  Repeat step 4) and 5).

7)  Finish the tiramisu by sprinkling the cocoa powder on top, cover it up to prevent dry out and chill in the fridge before serving.

DONE!  

Mung Bean Sprouting Experiment (with simple instruction) 發豆芽實驗 (附簡單程序)

Inspired by a TV programme about home farming project, I researched and found the most easy and handy home farming project is bean sprouting.   So I decided to do this experiment with the least tools/utensils required last weekend.

All you need is a sieve and a ziploc/plastic bag, and of course you need some beans.  I used mung beans in this experiment.


Preparation
- Sort the beans and awake the beans by sunbathing for 1 or 2 days.
- Rinse the bean and soak the beans in fresh water for 8hrs to 12hrs.
- Meantime, you could take out those floating or problem beans.  Change water if needed.

- After soaking, you would find some starts sprouting.

Day 1-4
- Drain and place the beans in a sieve evenly.
- Put the sieve inside a zipploc, wet the beans and the bag with fresh water and drain the water.  Leave the bag open at one side.

- You could put some weigh on top of the bag.  This is try to force the bean sprouts grow upward straight.
- Put the whole thing under a dark but airy place, to keep away from sunlight (i.e. try to minimize the photosynthesis and keep the sprout snowy white)

- Rinse the beans and the bag with fresh water twice or three times a day depending of the temperature (i.e. if it is too hot, rinse more often, otherwise twice a day is enough)

Day 3/4+

- Check the sprouts and collect the sprout if leaves are growing out longer (i.e. once the leaves are growing out and beans are slimming down, the sprouts would grow longer and older.  Better to collect the sprouts now to avoid further fibrosis.)

See this is absolutely simple and easy.  My mom collected the sprout on Day 3 (actually could sit one more day) and made this omlette with shredded roast duck.  The home grown bean sprouts were so crunchy and yummy!  I do think they tasted a lot better than the market ones!  Highly recommend!

Besides, mung bean sprouts are high in nutrient than the whole bean itself (i.e. Vitamins A, B, C and E ; Calcium, Iron, Magnesium, Potassium; Amino Acids; Protein).  Raw sprouts even contain natural enzymes and fiber, which help to clean our inside and anti-aging.

I think I should grow more and consume more this healthy green food.  Absolutely no addictives.  Just requires fresh water and some daily care.  Maybe we could slim down easily if sticking to this yummy diet, don't we?

It's worth to give a try.  There are also many other methods to grow bean sprouts.  Try google or youtube search for tutorial.

Chinese Rock Stamp Carving (篆刻)

After Chinese painting and calligraphy, I think I should learn Chinese rock stamp carving as these 3 different things are actually like a total package of Chinese art.  Therefore, I started 
learning Chinese rock stamp carving every Saturday since June 15. 

My teacher is a very experienced senior and I guess he is quite famous in Chinese rock stamp carving.  Most of my classmates followed the teacher for a long period of time and I heard some of them followed him for years.  However, every lesson was only self practicing ancient Chinese calligraphy in class in a dice size square. This continued for few weeks until the last Saturday before my out-of-town vacation, the master eventually demonstrated carving on a rock stamp.  Of course, I immediately practiced once at home before I flied.  My very first rock stamp was carved for my toddler niece and it was badly carved with very weak and unclear strokes. Apart from her complicated Chinese name, it was all related to my poor skill and false strength.

I believe practice makes perfect.  But I was away for whole month and I missed all class thereafter.  I nearly forgot how to carve when i came back home, and I missed the second demo class of 朱文.  So I tried to recall my memory to carve a 白文 stamp, and then tried my best to do a 朱文 stamp on my own.  From the lesson I learnt from my very first carve, I picked some simple but meaningful words on purpose.

My second 白文 stamp is "Blessing" ＜福＞

My first 朱文 stamp is "Auspicious" <吉祥>

I think my works not bad as I didn't touch for so long.  But when I presented them to the master, he suggested me to make the lines even and thinner!  Waaa, the strokes are already as thin as 1mm...  

OK, I will practice more, but first of all, I should get some more rock stamps...

Etsy Craft Party, Hong Kong (手作派對)

自我沈澱了好一些日子，終於靜極思動。一口氣報讀了篆刻和瑜珈，後來又認識了教授裁縫老師，跟她學縫紉裁剪。本來已分身不暇，又發現了這一個手作派對。這是個難得的觀摩機會，所以還是按捺不住報名去了。

這是外國著名的手作網站Etsy第一次在港搞的手作派對。這類由網站安排的手作派對在外國一向都有支持者，但Etsy的、在港的倒是第一次。亦因此而大受歡迎，下午時段的派對早已滿額，唯有參加晚上時段的派對吧。在港的協辦單位一早通知是次派對主題為 Upcycling，建議大家準備任何可以upcycle的舊物參加。又預備了一些參考給我們。

這其實是個忙碌的週日，下午和朋友聚會完才去參加晚上的手作派對，時間倒是非常合適的。和朋友在TST出發前還順道逛了圈快將結束的文化藝墟呢。

準時來到派對地點，地方很寬敞很舒服，參加的人卻很少，看似不足十人，除了主持人和她的朋友外，都是些外籍人仕。再晚一點的時候多來了兩三位，大概都是住在附近的expat吧。大家都在埋首自己的手作，又閒聊幾句分享和交流心得。和我們同坐一張的一位姑娘在用舊tee縫制抺布，閒聊的時候還給我看她最滿意之作，是一件為男友車縫的一件襯衣！真厲害。相比起我給她看我最近期的頭飾，的確相形見拙。另外見有人在用舊tee裁成條然後編織、有人用牛仔褲改造手提包、一個外籍男孩在車縫改造一個紅白藍、主持人在做小皮包、最有趣是一個在實驗熱膠槍做立體花 !

我和友人實在毫無頭緒，完全想不到做什麼，唯有翻翻主辦者為party提供的材料箱和參加者贊助或用剩的物料看看。最後發現一些有趣的廢料: 半截褲管、一條絲絨帶、一些舊穗穗布貼和閃石扣。這樣就弄了個小包，用作外膳時放電話錢包紙巾的。其貌不揚，但總算upcycle成功啊。

My up-cycle project at Etsy craft party: half piece of trouser + a velvet ribbon + a shoulder motif, all abandoned but now became my lunch hour mini tote. It's not perfect, but I love it

這些都是主辦者為是次主題預備了一些參考，當中有我一直想試做的play kitchen，但無奈在香港，因地材料和地方所限，應該沒多少人可以upcycle到一台play kitchen了吧。
http://pinterest.com/necolescott/it-s-easy-bein-green-upcycle-crafts-repurposed-ite/
http://pinterest.com/ihearthoot/upcycled-crafts/
http://toponlineengineeringdegree.com/?page_id=142

不好意思周圍影相，只敢對著工作台拍一張 :P
原來是次Craft Party主題是Merit Badge!

Ideas from Etsy: https://www.etsy.com/blog/en/2013/how-tuesday-make-a-merit-badge/

後記：某日我赫然發現自己被攝入鏡頭上了雜誌！好彩的是樣子好細幾乎看不到；不好彩的是當時不在香港，沒有辦法買一本留念啊。

薑汁蜂蜜燉川貝 (附簡單食譜) Chuanbei in Honey Ginger Flavor (with simple recipe)

是日，在國外回港度假的uncle找爸媽飲過早茶，就來我家閒聊。未知是否新年以來作息不夠，uncle咳嗽不停。碰巧我今天亦喉痛大作，爸爸又有點啖，於是我們的貼身「家庭看護」就馬上開工。

她做了甘草花旗蔘茶，儲在保溫瓶給我們飲用以清熱氣。
又浸了自家制的陳皮，預備晚上燉給爸爸服用化啖順氣。
最後做了燉川貝給不停吃喉糖止咳的uncle…

這其實是我家的best keep secret！是我媽媽的獨門秘方。
我亦多次推介給友人，但始終我未曾做過難以言明。這次就讓媽媽大顯身手，把做法記下來，方便大眾。

薑汁蜂蜜燉川貝
+愛心

準備材料簡單: 川貝未、薑汁、蜂蜜、水

薑汁蜂蜜燉川貝


(成人1次份量 
 兒童用量請減半)

材料︰
川貝      1/2 両
食用水   大半碗
老薑汁  1/2 tsp
蜂蜜      2 tbsp(可增加份量)

做法︰
1.  請藥房把川貝研磨成粉，如還有大顆粒，可以家用小研磨再磨細。
2.  加入食用水拌勻，加入薑汁、蜂蜜調味拌勻。
3.  隔水大火燉，不時攪拌以保持一致稠度，約十分鐘至全熟成糊狀。熱服。

3.  隔水大火燉，不時攪拌，約十分鐘至全熟，成糊狀。

川貝母性味苦、甘、涼，入肺經。具有止咳化痰、清熱散結、潤肺的功效。因為川貝帶苦，蜂蜜有調味作用，如果怕苦可以增加份量。不過媽媽其實沒有好準確的份量，但也不建議下太多薑汁和蜂蜜，因為畢竟是熱咳，太辣太甜應該不太好吧。

用川貝對付熱咳，頗為有效。我們一般服三數天就好了，每晚只是一服還可免卻那日夜令人昏倦欲睡的西藥。但若是寒性咳嗽，服用川貝就等如「雪上加霜」，是很不適宜的。不過一般寒咳其實並不難應付，媽媽曾經簡單以一道黑椒牛柳就把年青時的大表哥的寒咳久咳治好呢。平日做菜下生薑、蔥白也是同一道理。

Uncle吃了媽媽做的川貝後真的停止了咳。最後這個在外多年的uncle也不得不同意說中食療果然有效。

ladyfinger experiments (with simple recipe) 手指餅實驗 (附簡單食譜)

最近的興趣是烘焙，一連上了兩個烘焙課，又四處找一些簡易好味，而又已有現成材料和工具在手的食譜自娛一下。最近就選了做 ladyfinger 手指餅。

Ladyfinger手指餅是一款本身既是餅乾點心，也是一些冷凍甜品的基本材料。做法並不困難，像我一樣的新手學生都一樣能成功出爐。我參考和實驗了幾個食譜，之後又按自己喜好和手頭的材料隨心增減一點份量和做法，味道和口感跟我兒時喜歡的雞蛋餅相似。一出爐父女二人吃了差不多一半啊。

我首先試做了Carol 的食譜。不會過甜，很香脆有蛋香，很似兒時愛吃的雞蛋脆餅。
http://tw.myblog.yahoo.com/jw!8bO6wmCeFRjv7ZnJEKc-/article?mid=86882

然後又試做了法國餅神Pierre Herme的食譜。餅神用的材料更簡單，但麵粉用量相對較多，口感比較似小蛋糕。我試做了食譜的1/3份量，擠出約4cm直徑比較大的圓餅形，約有35個圓餅。由於質地比較綿密似蛋糕和泡芙，可以考慮夾上新鮮打起的奶油或吉士或自家制的冰淇淋凍吃。
http://blog.roodo.com/kitty_bistro/archives/1347169.html

餅神的食譜樣子吸引，口感綿密似蛋糕，但宜即焗即吃。

可惜餅神的食譜比較不耐放，也許是香港天氣問題吧。發現只存在食物盒裡一天便已回潮了，口感變得更厚實，表面略顯濕淋。反之，用另外的食譜同樣存放在食物盒裡，卻可以放上一星期，表面仍然乾爽，口感亦沒有變得太差，仍然是鬆的。總結實驗，隨心的作了少許改動增刪。喜歡這個手指餅既不太甜又有蛋香，沒下牛油零脂肪，絕對是個既健康又極之容易成功的減壓輕鬆料理。

做型可以長條、圓形、排狀作凍餅圍邊或餅底

Ladyfingers 手指餅
約做55個 (3cm圓形)

材料:
蛋黃2個
砂糖40g
低筋麵粉40g
玉米粉10g
蛋白2個40g
糖粉適量

做法:
1. 蛋白先打起白泡沫，分兩三次加入其中30g砂糖用高速打至挺立的狀態 (stiff and peak)。
2. 蛋黃加入餘下10g砂糖打至均勻。
3. 將蛋黃麵糊分兩三次拌蛋白霜中輕手混合均勻 (cut and fold)
4. 將已經過篩的粉類分2次加入麵糊中，用矽膠刮刀快手混合均勻 (cut and fold)。
5. 混合完成裝入擠花袋中，可擠出長條狀、圓形或喜歡的形狀，表面灑上糖粉。
6. 放入已預熱烤箱，用170度C烤12分鐘或上色就取出放涼。實際時間視乎大小和脆口程度而定。

樣子不佳但味道真不錯，一出爐就吃了一半 ^^