The One About Oh, Wrap!

A huge part of the joy of being a crafter is discovering new crafting tools or templates that inject a dose of ingenuity or fun in the entire creative process.  As a sewing enthusiast, I love sourcing for fabrics.  The patterns and prints bring endless inspiration for all the possible creations I can make with the fabrics.

Admittedly, I’m not the best sewer there is but I do have the passion for the craft.  Passion that, thankfully, other people see and appreciate.  Passion that has led me to channel my creative juices to a capsule collection.

Oh, Wrap! is a limited set of wrap skirts that come in the finest of prints.  They put a cheery spin on an otherwise typical work outfit or a jolt of sartorial surprise on a casual weekend ensemble.  In addition, its midi length is right on trend and it’s free size too!

Fronds in green, Php650.  Teamed with a chambray top, the result is a put-together look that will wow everyone at work.

 Fronds in blue, Php650.  Classic sneakers and a basic shirt brings a whole new level to everyday dressing. 

Poppin’ Prints in purple/black, Php650.  Be the belle of the boardroom with this piece thrown in with classic pumps.

Email me at wickedcrafts2012@gmail.com to order (skirts will be shipped) and for other inquiries you may have.  Your wardrobe will thank you for its new addition.

Wednesday Nugget

Lovely midweek, everyone. :)

The One About the Spanish Rice and Salpicao

Salpicao is a dish that I have been cooking for a while now.  It's pretty easy and fast to make.  But what ups the whole salpicao-eating experience is when it is paired with salivatingly good Spanish rice.

I learned how to make this dish from a colleague and ever since I first prepared it, I would always look forward to when I can make it again.  I swear, that mound of golden brown beef on a bed of tastebud-tickling tomato-ey grains would make one shun the thought of eating out on a Saturday night.  It's that good!

I follow a fuss-free Salpicao recipe.  I marinate beef cubes in olive oil, crushed garlic, soy sauce, freshly ground pepper, and a little sugar and leave it overnight for the flavors to marry.

For the Spanish rice:
1.  Saute chopped onions and minced whole head of garlic (at this point, you already know it's going to be good. Go, garlic!).
2.  Add roughly chopped boiled tomatoes (I did away with boiling and they turned out fine).
3.  Add a couple of tablespoons of tomato paste and about a cup of tomato sauce.
4.  Add a little honey.
5.  Add a tablespoon or two of pesto. Yup, pesto!  I myself was thinking the first time I heard it if it really did belong in there.  My tummy was thankful that it did. :)
6.  Add chicken stock.
7.  At this point, you can add your uncooked rice to cook in the sauce a la paella.  Or you can do what I do: wait for the sauce to thicken then add the cooked rice.

So there!  Writing about this dish conjures pangs of hunger and craving for it!  Wait, you're still reading this post?  I thought somewhere between the pesto and the chicken stock, you'd be in front of your stove already!

Try it.  You'll love it!

Wednesday Nugget

Spread it lavishly.

Liberally.

Handsomely.

Spread it well.

Spend the hump day spreading kindness. :)