'The way we wear' fair is on this coming weekend 25-27 March 2011, at the Mount Gravatt Showgrounds in Brisbane and ... big news ... my friend and i will be having a stall there. I had planned to open my own shop this year, and with things not falling into place the way i had planned, it will come to fruition when the time is right. In the meantime i've decided to rejuvenate some of the pieces i have collected over the years sooner rather than later which will be on sale this weekend. Bit of furniture, soft furnishings, homewares, vintage frocks, jewellery etc.
This week i'll show a few bits n pieces and some of the before and after's of the following. It's nice to look at the before and after's because it's such a lengthy process you forget why you bothered in the first place ... until you review the transformation - very worth it in the end. Today, i finalised what fabric will go with what and this is the outcome:
This manilla cane footstool above will remain raw. I love it and happen to have sourced two, one for me and one for someone else. I completely adore the blue and white moroccan style fabric. It will cover the cushioning with a navy piping.
This little guy above is married, the missus is still drying. I had planned to paint navy or black, but when i happened across this fabric i changed my mind. It's red with beige and white detailing and is so refreshing to look at. The more i look at these things the more i want to keep them.
This chair belongs to the setting i pictured a couple of posts ago. The fabric is black with white and grey palm frongs. Perfect for this piece. So they go off to be made first thing in the morning.
I'm a proud parent of some seriously growing tomatoes. They've grown at least 2 inches since last Sunday. The house had smealt beautiful with the fresh roses provided by the markets yesterday ...
... but now smells of roast pork which i am salivating over. It still has about 50 hours to cook. I never post about cooking because i don't really do too much of it worth sharing. As you can see, this roast dish is about 300 years old but it does it's job very well. Sunday roasts are the best!




































