Beach Hanging Sculpture and Yummy Wagon Wheel Slice Recipe

Want to create a unique  fantastic beach   hanging sculpture?

I am always thinking of creative new ideas for home. 

As my neighbour was cutting down branches  a few weeks ago, I picked up a couple of branches originally to put in a pot but thought one could be used to hang from the ceiling.    The man of the house thought I was mad when I tried to explain it to him at the time what I was doing but he now  does admit he likes it. 

To start I pulled off all the leaves and left most of the small branches including the little twigs on and put branch out in the sun to dry for a week.   With a can of white spray paint,  I gave then gave the branch  a good coat of paint.  I bought some clear glass crystal beads at Spotlight in different sizes.  You could also use glass baubles or  little silver disco balls  that you can get at an outlet shop.  

Thread beads on to fishing line and arrange how you like ensuring that you place plenty of knots to ensure beads do not fall off, (it is a bit like macramé).  Make  a loop to hang beads over the branches.

Ready  to hang?  Screw 2 cup hoops into roof, or to see if you like it first, stick self adhesive cup hooks to roof.    Work out what height to hang sculpture and cut fishing line twice the height.  Knot line together and loop through sculpture on both ends and hook  on to cup hooks.  

The  result, a great looking original sculpture! Let me know what you think.

    Wagon Wheel Slice 

I found this great recipe in a Good Food magazine and made it for morning tea at work.  It  went down a treat with many coming back for seconds! It is also a great recipe for the kids to make over school holidays.  Enjoy and until next time.. have a great one!

Angela xx

            
235g butter, softened

            
1/3 cup caster sugar

            
1 1/2 cups plain flour

            
1/3 cup self-raising flour

            
1/2 cup raspberry jam

            
145g white marshmallows, halved

            
185g dark chocolate, broken into pieces

        


Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.

Using an electric mixer, beat 185g butter and sugar until light and fluffy. Sift flours over butter mixture. Stir until dough comes together. Press mixture into prepared pan. Bake for 20 minutes until golden.

Spread warm base with jam. Cover with marshmallows, cut-side down. Bake for 2 minutes. Remove from oven. Press down on marshmallows to level surface. Cool in tin.


Combine chocolate and remaining butter in small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted. Pour over marshmallows. Tap pan to level surface. Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes before cutting into pieces and serving.