The Secret…

…to hanging perfectly straight photographs (or any other type of pictures)…

I promised I’d share my secret and so here it is:

 

:: the ingredients ::

 

no more nails and some 1” x 1/2” batten

a level, preferably a long one!

 

:: the method ::

I cut the batten into roughly 6” pieces (making sure they would all fit behind each of my different size frames) then drew a level for the top line of my bottom row.  Using the no more nails, I stuck the batten pieces roughly in place of each photo – I lined them up on the floor below to give me some idea (plus I’d laid them out previously to get my final layout).  I had to wait patiently for 24 hours before I could then hang my frames on the battens.  They are literally just balanced on the batten!

Then I drew another level above this row (I balanced the level on top of the frames and drew along it!). I then rested each of the top row of photos on top of the level and marked it with a pencil to show where to stick the next bits of batten.  24 hours later and up they went! 

:: the result ::

 

I used what I had to hand (read, my camera memory card) to ensure an equal space between each photo and for the two lots of double height frames on the top row, I repeated the process of hanging the lower photo and then marking position of the batten for the top ones.

So, you see, nothing fancy, just good old display tactics! 

Thanks Allison, for the tip!

And another thing...

...that I have learnt in the last few months is... wait for it... courtesy of Rachel Allen, rolling pastry out between pieces of cling film!  I know, thrilling, isn't it?  But it has been a revelation.  No more flour everywhere.  No more uneven, odd-shaped pastry.  Just perfectly rolled pastry.  Goodness knows why I had never thought of it before!  This recipe for lemon tart is well worth making.

I usually make my pastry in my food processor.  Just a few quick whizzes and it's done.  I then tip it out into cling film, pat it down into a round, then wrap up and put it in the fridge for a while to chill.  After half an hour or so, out it came with the flour shaker and hence the mess.  Not any more!  I think it's always been said that the less you handle pastry, and the cooler you can keep it, the better it will be.  This method seems to tick all the boxes.

Rachel also said that you can bake the pastry blind with the cling film using your baking beans rather than foil or baking paper.  She was very reassuring that it wouldn't melt and that it would leave a lovely smooth pastry case.  Of course, she was right!

This year I want to keep on learning stuff like this.  It's important stuff.  Stuff I can pass on down my family and share with others.  Do let me know of any important stuff you think I may need to know!