An Inventive Mind

I love this Cephalopod Sconce from Jenny Topolski. It's so pretty, and yet delightfully weird. Jenny has an eye for the unusual, taking natural forms with a tint of the macabre -- octopi, bees, bones, brains, germs -- and transforming them into beautifully strange objects.

I did an interview with Jenny for the HandmadeNY blog from the {NewNew}. Learn more about what inspires, what makes her tick, and how she was robbed of much deserved recognition early on in her career at www.thenewnew.blogspot.com


Rondell said...

It look like that octopuss light up one them underwater candles to find he way through them dark caves and crevaces. I bet he searching to get him a snack like some crab, or some lobster, or some shrimp, or some tuna fish, or some whale, or some mussels, or some mahi mahi, or some oysters, or something like that.

Rondell said...

That remind me, any of y'all ever drench your lobster meat in some delicious hot butter and serve it up on a Ritz Cracker? It's so good and yummy! LOL!

What other recipes you readers out there have for Rondell? Let's start start a list of favorite recipes on this lady's blog web.

Anonymous said...

My great grandmother Sonia make delicious sopapilla.

1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil

Soften yeast in lukewarm water. Set aside.

Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.

Stir in beaten egg and yeast mixture. Gradually add flour.

Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.

Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth.

Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.

Heat oil to 350°F.

Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.

Drain on absorbent paper and serve with powdered sugar sprinkle.


persuede said...

Okay, that sounds delicious! I've never had sopapilla. Am going to try it. And though I haven't tried lobster on a Ritz cracker, anything with lobster is alright in my book. Thanks to both of you for stopping by and saying hello!