I've been craft-obsessed my whole life, experimenting with everything from jewelry and metalsmithing to fiber arts, writing and cooking.
My top inspirations are:
*My grandma (who taught me all about crochet and Chilean cooking)
*Colors and shapes
My beau is also an artist specializing in Dichroic Glass fusing and ceramics. He has had his own sterling silver jewelry business since 1986 and together we've gone on buying trips to Bali, Thailand and Tucson (not to mention other places--travel is a passion of ours). Visit his page here: http://venusianartglass.etsy.com
Between the two of us we've amassed quite a large collection of surplus jewelry making supplies. I'm listing those here: http://malenamaggi.etsy.com
We currently have our own artisan chocolate shop in Berkeley where we hand-make sweets fresh on site. For that, visit http://thexocolatebar.com
For my own jewelry and other crafts, visit http://Malenajewels.etsy.com
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Chocolate Mint Ice Pops (vegan)
The sweltering heat of summer has spurred me to experiment with ice pops. This one came out particularly good, and it's a great way to take advantage of the surplus of wild mint popping out of the soil at the moment.
Makes 10 ice pops
A fistful of mint leaves, finely chopped
2 cups So Delicious Coconut Milk Beverage
3/4 cup dark chocolate chips (I like E. Guittard)
10 more whole mint leaves (optional garnish)
10-cavity ice pop mold & sticks
Add the chopped mint to the coconut milk and bring the mixture up to a simmer. Turn off the heat and let the mint steep for at least 10 minutes with a lid covering the pot. When the cream tastes nice and minty, strain out the leaves and add the chocolate chips. Stir until all the chips are melted, reheating over a low flame if necessary.
Prepare the molds by inserting one whole mint leaf into each cavity (optional). Pour in the chocolate mint concoction and add the sticks. Freeze overnight and run hot water over the outside of the molds to release the pops.