FALL 2011 ISSUE 04

CONTRIBUTORS

“what is your favourite brunch spot in Toronto?”

editor in chiefArounna Khounnorajowner bookhou

“I like saving grace on dundas westa few blocks west of our shop. The line-ups are long, but it’s sure worththe wait - my favourite dish is the the wait - my favourite dish is the vegan buckwheat pancakes”

copy editorJohn Boothco-owner bookhou

“I guess I’m a traditional guy – eggs benedict and a nice salad with strong coffee. Fortunately I don’t have to roam far from home. don’t have to roam far from home. Next door actually, to the palmerston café where Dom serves just that on a toasted panini - and a great patio when its warm.”

food contributorVeronica Vandenendenineateseven.blogspot.com

“Rol San in Chinatown. Steamer baskets full of fresh dim sum is the best way to start a weekend.”

on the cover field bucket tote

to make contributorAdam Mallorycrownflorastudio.com

“Boom restaurant on College Street is my favourite place for brunch. I always order the boom power breakfast - simple eggs, power breakfast - simple eggs, bacon and toast. It also comes with a roasted seasoned tomato that is to die for.”

to make/photographyMargaret Oomenresurrectionfern.ca

my favorite brunch spot in toronto is honestly your place with john's bacon loaded brunch.Second favorite the boiler house in Second favorite the boiler house in the distillery district :)

graphic designJen Mastersjenmasters.ca

“By the Way Café on Bloor St. W - They have the most amazing eggs benedict!”

THIS ISSUE

Welcome back!I think the first thing you will notice with this issueis that it had a little make-over thanks to the help of Jen. We wanted to bring a differentlook and feel, but not take away from the content.

In this issue we have a yummy assembled taco from veronica topped with a homemade peach salsa veronica topped with a homemade peach salsa and picked shallots. Adam shares with us gardens under glass - a nice way to bring the outdoors inside, especially as we approach the colder months. Also, I am loving Margie’s spore printing project - it inspires me to do a spore drawing for a new print!

I have also included a new section called ‘process’ whichwill give you a little insight into some of our productswill give you a little insight into some of our productsand we are launching our new 2012 calendar (to the left is a small peek at a detail).

thank you for visiting - enjoy!

HOMEMADE SALSA

Top it off with the peach salsa.

These tacos combine savoury shredded pork with sweet peach salsa. It’s a match made in heaven.

The pickled shallots add a bit of tang and the Cotija cheese rounds out the flavours with a nice hit of

saltiness. And yes, these tacos can be messy, but I think the best ones always are.

PORK TACOS &PEACH SALSA

BY VERONICA VANDENENDE

JARRITOSA popular brand

soft drink in Mexico.

TORTILLASUse soft tortillas.

LIMEJust a squeeze.

hOT SAucEAdd some

flavour.

PEACH SALSA: Makes five 250ml jars

2 cups tomatoes - chopped1 cup sweet red pepper - finely chopped

½ cup green pepper - finely chopped½ cup of cider vinegar

1 jalapeno - seeded and minced4 cups ripe peaches - peeled and chopped

3 cloves of garlic - grated½ cup cilantro - finely chopped

4 tbsp of honey¼ cup of lime juice

2 tbsp of sugar3 tsp cumin

1. Combine all of the ingredients in a large pot. Bring to a boil.

 2. Reduce the heat and simmer for 25 minutes.

Stir the salsa gently so that the peaches don’t break down too much.

 3. Pack into hot, sterilized mason jars and process

in a water bath for 20 minutes.

PORK TACOS &

PEACH SALSARECIPE

quick-pickled shallots:

3-4 shallots - thinly sliced1 cup rice vinegar

1 cup water1 tbsp sugar

¼ tsp fennel seed1 bay leaf

4-5 whole black peppercorns

1. place shallots in a mason jar or bowl. 

2. Bring the vinegar, water and sugar to a boil. add the rest of the seasonings and boil for 5 minutes.

 3. pour the hot vinegar mixture over the shallots and let sit

for at least an hour or, even better, overnight.

slow-roasted pork:

5 lb boneless pork shoulder¼ cup sugar

¼ cup kosher salt

1. combine salt and sugar. rub all over the pork. let the pork sit in the fridge for at least

6 hours or up to 24 hours. 

2. wipe excess salt-sugar rub off of the pork and place in a roasting pan.

roast at 250 degrees for 7 hours or until pork is fall-apart tender. Baste every hour with the juices

that renders out of the pork. 

3. let the pork rest for 30 minutes before shredding.

to assemble:

fresh corn tortillas, warmCotija cheese - crumbledfresh cilantro - chopped

limes - sliced 

1. take two stacked warm tortillas and top with shredded pork. spoon over a bit of salsa, cheese, cilantro and a

couple of pickled shallots. squeeze some fresh lime juice over the top and serve immediately.

PROCESS

item name: flock mobileissued: 2005

material: maple veneer and wireprice: $160

layers of maple veneer glued together and put in a moldthe mold is clamped shut untill the glue drieseach bent shape is traced with a template of each birdeach shape is cut by handeach shape is hand sandedeach shape is oiled and sanded one more timethe wire form is created and each bird shape is carefully balancedthe wire form is created and each bird shape is carefully balancedthe flock mobile is complete

It was nice to take a stroll down my street for a short walk to

Suzanne Carlsen’s studio. Her small but efficient studio is located in a lovely warehouse

shared by three other jewellers.

STUDIO VISIT

BY AROUNNA KHOUNNORAJ

I met Suzanne as one of my students in my first year of teaching at OCAD University and I have enjoyed

following the path of her artistic career.

When I first saw her work I was immediately taken by her attention to detail, craftsmanship and the

narratives that came with them. I also like how she combines textiles with metal elements.

I hope you enjoy this visit into her creative space.

SUZANNE CARLSEN

WHAT INSPIRES YOUR WORK?

That’s a really tough question for me, a lot of the times I would say the actual materials.

Then again when I am working on something specific, say for a show or exhibition, it really comes

from me wanting to communicate that idea, statement, feeling, sometimes even a joke and then

figuring out the best way to do that.

When you are working in a format where you can bring so many disparate things together, how do you decide on what elements go together; is it a story, is it a juxtaposition or is it visual?

Story telling is a big part of it for sure, I find in most cases I think of the embroidered story, images, idea and then how the metal surrounds or supports it, turning it into the object or piece of jewellery.

As a non-traditionalist jeweler what are some of the pros and cons of selling in the market place?

A pro for sure is that people have always responded well to my work because it is quite different. There is never a shortage of interest, encourangement and support. But in saying that, selling is never easy especially when it is something so unconventional and highly labour inten-sive. There is always the constant struggle of trying to figure out what people want or what people are willing to pay for something. Although I am a strong believer in that as a maker you have to make what you want to make to be happy, and someone will love it; As opposed to what you think people will want to buy.

You currently work part-time at a flower shop— how do you think that has influenced your jewellery work?

It is super nice to have a great creative part-time job that I love. How has it influenced my work? I would have to say it has definitely given me other materials to work with. I have recently started a project which I call ‘the brooch of the month club’ where essentially I send you a new brooch every month, made from semi perishable materials, some of which you might find at a flower shop. Think a long lasting, highly textured, sometimes slightly alien but always interesting-brooch.

I noticed that you also create accessories for bicycles, what lead you to create this line of work?

I have always been an avid cyclist and with my metal working background it just kind of happened. Actually lot of credit can be given to my partner, Noah Rosen, who is a Toronto based custom bicycle painter. I started making custom headbadges for some of his customers and it just took off from there.

What are you currently working on?

I just finished new websites for both my self (suzannecarlsen.ca) as well as poka cycle accessories— with linked etsy shops so that has really been keeping me busy. Also preparing for my first American solo show in December at Quirk gallery in Richmond Virginia, pretty pumped about that especially since it is in an old vault. Lastly my studio—elevator art lab is organizing a pop up shop for the fall featuring a ton of local artist and designers.

What is your favourite tool? I would have to say it is a tie between my jewellers saw and a needle and thread. They both allow me to draw in different materials.

suzannecarlsen.ca

bucket tote

available in three printsin our etsy shop

$20

2012calendar

Terrariums are a great way to bring a bit of the outdoors inside and

are a fun project to do with friends or family. What I like most about them

is that they’re unique, whimsical and low maintenance.

GARDENS

GLASS

UNDER

BY ADAM MALLORY

1. Choose a glass vessel to use as your container.

Interesting pieces such as vintage apothecary jars and even fish bowls are great choices.

2. Begin by placing a layer of stones about one-inch

deep on the bottom for drainage.

3. Add a thin layer of charcoal on top of the stones.

This will help control root rot and the spread of disease.

4. Top with good quality soil.

Depending on what you’re planting, you can sometimes find special soil mixes that cater towards specific plants.

5. Succulents and cacti are perfect for terrariums

because they need little attention and survive in many different environments.  

Some other options include the Maidenhair Ferns, Resurrection Ferns and Jewel Orchids just to name a small few.

6. Be aware of how much space you have.

You want your terrarium to look lush, but not too over-crowded. I like to plant the largest plant first and then

move on to the smaller ones. Try to keep leaves and flowers from pressing against the glass to prevent them

from developing too much moisture and rotting.

definitely want more!

MUSHROOMSPORE PRINTING

BY MARGIE OOMEN

Spore printing has been used for decades as a tool for mushroom identification but I think the patterns derived this way are frame worthy.

Fall is a fantastic time to take a walk in the forest to gather some mushrooms. Look for those that have gills. I find that the less those that have gills. I find that the less dense the gills are packed the more gorgeous the print will be. Store the gills facing up until you have brought them home. When you arrive home cut off the stems with a sharp knife. Prepare some paper for printing on. In general, darker paper works better since almost all spore paper works better since almost all spore prints will be off white - I really like how the prints look on kraft paper. Lay your mushroom caps down on the paper and then cover them with a clear glass vessel - this way you can keep an eye on the printing process. It usually takes a few hours for the printing to occur as the spores fall onto the paper. When you are happy with it, remove the mushrooms (some can be reused until all the spores are gone) and let the print air dry.

photographs by Margie Oomen

visit the bookhou shop798 dundas street west, toronto

bookhou798 dundas street west

toronto, ontariotel:416.203.2549

bookhou.com

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