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! =)
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!
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.
