I long to write every single time I stop by my blog. And if it’s any help, I stop by every. single. day.
I think it gives me some sense of accomplishment that I haven’t given up on my dreams and that soon, I’ll be reunited with Koltureshoq again.
So, just so you know, I think about you everyday. Every. Single. Day.
All my love,
Remember this clutch I made last year? Well, I just saw some pictures on my iPad and decided to give you guys a picture tutorial. Lazy me….hehehehe.
I had just ordered my first set of Mod Podge from Amazon and was so excited. Dug out my old clutch purse which I had mentally reserved for a makeover and did some Mod Podge Magic.
An old clutch purse
Magazine with beautiful colored pictures (or not)
Bristle or foam brushes
So here goes….
I had fun with this one and I hope you do too.
Hit me up in the comments section if you have a question. I’ll be more than willing to answer. And remember to share this post with your friends…thanks 😉
Have a great week guys.
So it was my friend’s marriage introduction and I was in a pretty craft mood. Here’s what I did and I suggest you do too.
(In the voice of Emmet in The Lego Movie)
Bring out your poor old clutch purse (or any other ‘unblinged’ purse for that matter).
Bring out your flat-back or sew-on crystals and your E6000 glue.
Start gluing the crystals on to your purse. Allow to dry for 24 hours at least (very important). And there you have it. Your very own DIY blinged out purse.
Hit me up in the comments section if you have questions (or if you’d just like to say hi) 🙂
Off to my salsa class now.
This is for my friend Oshole.
He saw a picture of this meal on my blackberry messenger and described my food as ‘mad nice. This warmed my heart. It really did. And so I promised to post a tutorial. You should thank him 🙂
1 small tuber of yam
Salt to taste
1. Slice the yam in circles (one or two should be fine depending on the width an circumference of each slice)
2. Peel the bark off each slice and then cut into long strips
Ata Rodo Sauce
14 scotch bonnet peppers (ata rodo)
2 medium onion bulb
1 small garlic bulb
1 small ginger
1 teaspoon black pepper
2 cooking spoons of vegetable oil
Curry, thyme and salt to taste
1. Wash and blend the tomatoes, peppers and one onion bulb.
2. Wash and peel the garlic, ginger and second onion bulb.
3. Slice the onion, chop the garlic into tiny little pieces and grate the ginger.
4. Heat the oil in a saucepan and add sliced onions and garlic. Fry until a slightly brown stirring all the while.
5. Pour in the blended tomatoes and pepper and fry for 5 minutes, stirring all the while.
6. Break up dried fish into the sauce and keep stirring for another 3 minutes.
7. Add the curry, thyme and salt to taste. Let it simmer for about 2 minutes and we’re done.
8. Serve hot with the fried yam.
Please let me know if you try your hands on this one and how it all goes down 😉
Cheers and have a great weekend.
PS: My name has been changed from Omo to Renah. Just so you know 🙂
The last 2-3 months have been very hectic and trying for me. This has affected my writing and I apologize for the silence. However, I’ve been a little active on Instagram @koltureshoq and I’d be glad if you stop by every now and then.
I really have been thinking of a way to share a summary of my blogging activities in 2014 but then I woke up this morning and found this mail from WordPress on my blog summary (as if they weren’t already awesome enough). Please go through the full report and I’d really appreciate your feedback in the comments section.
I’ll keep in touch more often. There’s loads of DIY tutorials coming through. By the way, I’ve opened a shop on Konga.com to retail awesome jewelry but I’ll probably include my handmade stuff soon enough. Pictures and links will be up shortly but if you can’t wait, go check out my Instagram page.
Thank you for visiting my blog, for your wonderful comments, for choosing my posts at link parties and for sticking with me even when I was relatively absent. I deeply appreciate it. Here’s to a great 2015 ahead!
Cheerios guys 😃
The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.
Click here to see the complete report.
Just found out I could embed stuff from Pinterest and decided to give it a try. I’m using my DIY projects board right now, but I’ll post other boards up soon enough.
Great huh? We learn along the way don’t we? 🙂
I can’t seem to get enough of food these days. Lately I’ve been spending most of my free time scouting the web for recipes to try my hands on. Like I always say, I you’re going to eat everyday, you might as well make it interesting.
Anyways, this time around, I got tired of searching for the perfect recipe and jumped right into making this delicious Dulce De Leche….also known as milk caramel.
Want to make yours? Here’s what I did:
- Butter – 125g
- Evaporated milk – 345g (that’s 3 115g cans)
- Whipping cream – 500g
- Granulated sugar – 3cups
- Vanilla – I tablespoon
- Pinch of salt
- Pour the milk, cream and sugar into a pot on medium heat and stir continuously with a wooden spoon for about 30mins until the mixture thickens and turns brown
- Stir in the butter and pinch of salt. Continue stirring for about 15 mins.
- Take the pot off the heat and stir in the vanilla.
- Allow to cool and enjoy
- You have to mind the pot and keep stirring. Do not leave it unattended or it will burn
- Keep stirring for longer if you want a thicker consistency. I wanted mine to be a bit runny.
- I do not claim the idea as mine but decided to wing it after seeing so many variations. And it turned out so good 🙂
Let me know if you try this recipe or if you know a better way of making this yummy dulce de leche.
Have fun guys and enjoy your weekend