Eimear Fallon
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Eimear Fallon
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crafty things…screen printing the Easter Bunny

Screen printed notecards.

Continuing our in-house rabbit theme, I screen printed this awesome bunny I purchased at Shutterstock. I've always wanted to learn screen printing, but was a bit put-off by all the materials, space and sink necessary to do it. Then I discovered EZScreenPrint! It's nothing short of life changing…at least in my own craft world. 

It's pretty darn easy to make a screen, but not fool proof. I feel it's on the pricey side, but if you plan to do it a lot of printing, than you may be able to justify the cost. I certainly did with this one stencil. After several cleanings, the screen is still holding its detail. I'm pretty damn happy with it.

So far, I've experimented with paper and fabric. Paper is pretty easy. Fabric takes a bit more practice and results vary from fabric to fabric, but I was able to pull some great prints as the photos show. 

Ceramics are up next for screening. I'll also enlist Doc and D for original artwork. 

Having fun! F&N

 The screen + squegee + ink

 

 Bunny onsies for some special babies.

tasty things…a far breton

I wish I could eat this sweet treat every day. I mean EVERY day, with breakfast, lunch and dinner. It's filled with cognac soaked prunes and raisins, and has a creamy, smooth dense texture, somewhere between a clafoutis and a flan. Unlike either of those desserts, you can eat a slice of far with your hands, making snacking on the sly much easier. 

This is so easy to make. The batter whips up in the blender, and then you refrigerate it for a few hours or overnight. I came across the recipe for the far ages ago in Bon Appetit in an article titled When French Women Bake. According to friends who are from the Breton region, this is the real deal! 

Two Tips:

1] Follow the recipe instuctions and use an 8" dia. pan w/2" sides. I ignored this and used a pan with only 1" high side, and the cake collapsed to the outside of the pan, not pretty. When a friend made this, she used a springform pan and the batter leaked out the bottom. And yes, do line the bottom with parchment paper.

2] Don't be afraid to use all the prunes and raisins. It seems like a lot when you are adding them in, but they really add flavor and nice texture to the far. You can't really have too many, but you can easily have too few. 

Enjoy!

F&N