Slugs on the Refrigerator

We've Moved!

Just to say that we have moved.  My new blog is http://www.slugsontherefrigerator.com

 

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Regarding Balance

One day, late in 2012, I looked up from my computer, crawled out from a pile of yarn, put my camera down and opened my eyes.  I saw a house that was messier than I have ever lived in, a husband who I hadn't spoken more than 4 words to in weeks months and 3 little unruly children who woudn't eat anything except pesto pasta and were exhausted, mean and bored.

Kevin and I have spent the last few weeks reeling us all back in - working hard to cook and clean and spend time as a family.  Its my main resolution this year - to spend more time with them being present, not worrying about impending deadlines or emails or swatches.  

I didn't realise what an effect our work life was having on everyone.  It was only when I would go days without picking up the camera that I knew I wasn't in the best place (well, that and the fact that Georgia could sing all of the theme songs to all of the programmes on CBeebies), but I kept thinking I could just push through.

And so, we have spent the first few days of 2013 as we hope to continue. Together, cooking and laughing and walking and playing. Today we climbed a massive hill, led by Ellis. Tomorrow, we are sorting out the garden and storage room while the children are out - boring, but good in a new year sort of way.

Start as we mean to continue...now if only the weather could do the same. 

 

 

A New Year's Walk in the Woods

A Year Well Lived.

 

2012.

I have been staring at this post for awhile, trying to figure out what to say to you, my readers, on this last day of the year. It feels awkward to rehash this year and "thank you" is too simple.

When people talk to me about blogging, my first response is always "I love my little blog". And I do.  Without overstating, blogging saved my life.  From my early days of motherhood and parenting and post-partum depression to paying for my groceries, Slugs on the Refrigerator has been a lifeline to the outside world.  It has given me opportunities and challenges, and most importantly, a creative outlet where I found my voice and my path (cheesy, I know, but I am allowed sentimentality on occasion).

2012 has been a killer year - from book deals, to Capturing Childhood, to the MADS, to a blossoming business, I can not remember a better year in my life, and so very much of it is down to those of you who visit my pages, support my business and voted for me in the MADS. I will be a very happy woman if 2013 is half as good as this one.

Thank you. 100x over, thank you!  

Wishing you a wonderful new year!!

Happy Hogmanay!!

 

(photos taken on a whirlwind tour of Glasgow and Ednburgh where Kat and I got to meet two of our favourite bloggers - Flannery O'Kafka and Amanda Kitschy Coo.)

(the blog will be moving over to Wordpress in the next wee while, so please bear with us if it all goes a bit wonky!!)

 

Non-Dairy (Scottish) Egg Nog

 

I am not quite sure what came over me, but on Christmas Eve, I was gripped with the burning need to make egg nog.  Not being generally picky, I would have been happy to buy some at the store, but any eggnog, let alone the non-dairy variety, is non-existant this side of the pond.  

And so began the search, for a decent recipe that was both thick and rich, but also had the ingredients we had to hand (Scotch, not Burbon) as the stores began to close for the holidays and also cooked as raw eggs gross me out. I read a bunch of recipes, and then decided that I would just throw things together in the general principle of egg nog and see what happened.

The answer is - I drank a lot and decided that if my life as a designer and photographer doesn't work out, I have a credible back up plan as the official Scottish Nogmaker.

Warning: this egg nog is lethal, but delicious.

Easily made with cow's milk and cream - but please top with whipped cream and tell me about how delicious it is - I miss whipped cream!!

 

Ingredients:

6 eggs - separated.  Store whites for later.

1 litre (4cups) soy milk

250ml (1 cup) soy cream

100g (1/2 cup) powdered sugar

2T plus a little for sprinking ground nutmeg

250ml (1/2cup) rum

500ml (1 cup) whisky

 

mix egg yolks, soy milk, soy cream, 2T of the nutmeg and sugar in a heavy bottomed sauce pan.  Heat until just before boiling, make sure to stir constantly so you don't scramble the eggs.

Add the alcohol and leave to cool, first on the counter, then in the fridge.

Just before serving, whisk the egg whites into stiff peaks and mix thoroughly into the egg nog.  This really makes it nice and creamy without the addition of much cow-based cream.

Aren't my birdie cups sweet? They are from here.

Merry Christmas!!

Just 3 of Us

A rare treat - 2 parents and 1 big boy, with an opportunity to do something that we couldn't do if the toddlers were around.  Just to be together, laugh, eat deep fat fried food and be just the three of us.  

 

Kevin won, Ellis can bowl a mean spare and I may have whined "But I should win, I AM the American after all".

Artists Shouldn't Procreate

 

 

Lying in bed yesterday morning, as Georgia sang "Baa Baa Black Sheep" and yelled "Wook at Meeeee!!!!!" whenever we turned away, and Theo ran around with a bucket on his head, while Ellis told me he was "Never ever going to school ever ever again", Kevin and I agreed that artists should probably not be allowed to procreate with each other.  

Product Photography - Aliona by Anniken Allis

 

It is easy to take lovely photos when the subject is simply gorgeous.  I have photographed 4 of Anni's items, each as lovely as this one.  I had to wrestle them away from my model, as she wanted to keep them.

Pattern: Aliona by Anniken Allis

Photography: Kat Goldin 

 

What's Brewing for 2013

This morning, my 2013 wall calendar arrived and with it, I began the exciting job of planning the year ahead.  2012 was a whirlwind and 2013 looks to be no different.  

To begin with, I will be teaching a Mother and Child class at Briarlands Farm on the 13th of January.  Contact Mandy at info@briarlandsfarm.co.uk to register interest.

I will also be running a Beginner's Crochet and Cupcakes Workshops from February.  The first course will be on the 2nd of February at 10am - 1pm at my home in Alloa.  Cost is £17 and includes materials, cupcakes and all the tea or coffee you can drink. Email me at kathryn(dot)goldin(at)gmail(dot)com to book a place.  These places go very very quickly (sometimes booking out within hours), so I do recommend booking soon! 

I promise to be back in this space properly in the next few days.  The internet is depressing me a bit at the moment and its better that I don't take it out on my beloved blog.