« February 2011 | Main | May 2011 »
Ahh, wasn't the Royal Wedding lovely! I did not wake up at 4 am, but I saw pretty much everything on all the news channels. At first, I did not think I was going to care, but then I realized, I may never see anything like this again. The dress was so traditional and I loved the lace! I am wrapping up some design work here today. This week has been crazy busy! Have a great weekend and see you Monday!
{found via Pinterest}
|
|
Instagram is a great free photography iphone app for sharing photos immediately on Twitter, Facebook and Flickr. It features cool, scroll through photo filters to add that extra touch {see them along the bottom!}. I was dragging my feet about sharing personal photos on Twitter, but I changed my mind after I found this app!
**No kick backs were received from the writing of this post.
|
|
I love stumbling onto artists doing something so original. Jen Stark is a 28 year old Miami based 3D paper sculpture artist...with obviously a lot of patience! She sketches and then uses an x-acto to cut the intricate designs into the construction paper. Here is a lovely video with an artist interview and a look at her process. Found via Pinterest.
{image credits Jen Stark}
|
|
INGREDIENTS
2 cups sugar
1/2 cup Karo corn syrup
Water , as needed
5 Tbsp. butter
2 cups heavy cream
1 tsp. vanilla bean paste or vanilla extract
1 cup sugar
2 tsp. Saigon cinnamon
2 ounces fresh yeast
1/2 cup honey
1/2 cup warm water
Bloomed yeast
1 egg
4 oz. (1 stick) butter
2 1/4 cup whole wheat flour
2 3/4 cup all-purpose flour
1 tsp. salt
DIRECTIONS
Equipment Needed
Mixer with dough hook
Medium size non-stick Bundt pan
Pastry brush
To make caramel sauce: In a small heavy gauge sauce pot, combine sugar and Karo syrup, stir in water until the mixture resembles wet sand.
Cook, without stirring, over medium heat until mixture is amber in color.
Once desired color is achieved, remove from heat and whisk in butter (until completely melted), then warm heavy cream and vanilla.
Be careful when adding cream as steam and bubbles will rise. Cool and serve.
To make cinnamon sugar: Mix cinnamon and sugar. Set aside for later use.
To bloom yeast: Mix yeast, water and honey for 10 minutes until foamy.
To make bread: Set oven to 350°.
Knead all ingredients in mixer with a dough hook until the dough comes together and pulls away from the sides of the bowl, about 8 minutes.
Remove dough and knead on a floured counter until smooth and elastic, about 10 minutes (adding some all-purpose flour if needed). Let the dough rise in warm spot until doubled in size, punch down and rise again for another 30 minutes.
Cut out 1-ounce pieces and roll into ball shape, Brush pan with melted butter and lightly coat pan with cinnamon sugar, place dough balls in Bundt pan. Begin to stack dough balls on top of each other until the bottom of the pan is covered, brush each layer with melted butter and sprinkle with cinnamon-sugar, repeat layers (2-3 layers high).
Fill the Bundt pan about half way with dough, place in the pre-heated oven for 25-30 minutes at 350°, rotating every 10 minutes. Monkey Bread will double in size once baked. Remove and let cool for 10 minutes, turn Bundt pan over onto a plate, spoon caramel sauce over and serve.
**Saw this recipe on Oprah and I had to include it in mmm...Monday. Apparently it is Oprah's best friend Gayle's favorite! Looked so good! Original recipe found here. Enjoy!
|
|
INGREDIENTS
2 ripe avocados, peeled and cut into 1/2" cubes
3 tablespoons lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 teaspoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon sugar (or agave nectar)
2 tablespoon chopped cilantro, plus more for garnish
4 tablespoon olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste
DIRECTIONS
In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette. To assemble, spoon the black beans with vinaigrette into the center of a serving platter. Top with the mango-avocado mixture. Garnish with chopped cilantro and black pepper.
**This looks so amazing! Healthy and the color combination is stunning. They say we eat with our eyes first. My husband is on a mango kick so I am sure I will be eating this this week! Found via Laura Wilhelm Pinterest on Fresh365 adapted from a Whole Foods recipe. Enjoy!
{image credits Fresh365}
|
|
INGREDIENTS
1 bunch broccoli {or 1-2 bags frozen broccoli}
5 cups water
3 chicken bouillon cubes
1 cup small pasta
1 cup ricotta cheese
1/4 teaspoon pepper
DIRECTIONS
Chop broccoli into small pieces. Combine in a large pot with water and bouillon cubes and bring to a boil. Reduce heat to low and cover and cook until broccoli is tender. Stir in small pasta and pepper. Bring to a boil over high heat and then reduce to medium heat. Cook uncovered until pasta is done, about 10 minutes. Remove from heat. Stir in ricotta cheese.
**Hello everyone! I hope you had a lovely holiday weekend. We spend the weekend with family and enjoyed great food and company. My Grandfather had stumbled onto this recipe and we had it for lunch one day. Super easy to make, healthy and really tasty. Paired with a salad or sandwich, this soup would be so easy for a quick weeknight meal. My husband would recommend topping with some shredded cheddar cheese...Enjoy!
{image credits extrachewy2003}
|
|
I have been home from my Chicago freelance work for 3 weeks now and I just feel like I am starting to get back into the swing things at home. I have been catching up on a lot of work, blog, family obligations and most importantly sleep! I am going to spend this holiday weekend relaxing with family and eating amazing food. I hope you have a nice safe weekend. See you back here Monday!
// SNAZZY SPRING LINKS //
+ new Brand Packaging magazine {save paper. view digital online!}
+ LOVE these fonts {found via Paper Crave}
+ want to see this documentary SOOO bad
+ wishing I could climb into any picture on my Ocean Pinterest board {do you follow me?}
+ cool idea for turning polaroids into large wall art
+ some of my favorite DIY coloring sheets I have designed
+ rain barrel tutorial {found via Young House Love}
+ fun DIY confetti egg tutorial {love the fruity pebbles option!}
+ want to try all of these 30 grilled cheese sandwiches options
+ such a cute idea for candy favors for any occasion
+ informative digital printing process {found via Oh So Beautiful Paper from Ellie of Mint}
+ husband and I are checking out these pre-planned gardens
+ keep ending up at this shop for cute goodies
+ easy DIY Easter Egg tutorials here and here
// LOCALS // {Indianapolis}
+ Water Warrior Yoga {in honor of Earth Day}
+ IMA showing of Temple Gradin
+ Bunny Spectacular {coloring sheets on event website}
{image credits Jordan Ferney Oh Happy Day}
|
|
I had to leave you with one more of Alisa Burke's stunning DIY Easter egg tutorials. I am afraid of fine art painting, but I bet even I could not screw this up. Beautiful finished product! Would be such a great project to work on with kids. Click here for the full watercolor easter egg tutorial.
{image credits Alisa Burke}
|
|
I always look for new ways to push myself on every design project. I try to incorporate a new tutorial or technique that I learn on at least one design solution I show my clients. It keeps my knowledge base current and does not let me rely on my "old standby" techniques.
I am always looking for simple and advanced Illustrator and Photoshop tutorials. I have decided to start keeping track of my favorites for all of you right here. Every time I stumble onto a tutorial I like, I am going to post and link to it. Some may be simple that you already know and some may be new to you. If you have any favorites you would like to share, please leave a link in the comment section or contact me. Sharing is caring!
ADDING GRADIENTS TO TEXT {this tutorial allows you to keep text live. no outlining required!}
{image credits Vectips}
|
|
The latest free edition of Brand Packaging Magazine has a great list of Sustainable Packaging Suppliers and Sustainable Packaging Design Firms. The list is in the back of the magazine and includes live links directly to the vendors. Great design reference to bookmark.
{image credits Brand Packaging Magazine}
|
|
INGREDIENTS
Tortilla Strips
8 (6-inch) corn tortillas, cut into 1/2 inch wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 bone in, skin-on split chicken breasts (about 1 1/2 pounds)
8 cups low-sodium chicken broth
1 very large onion (about 1 pound), peeled and quartered
4 medium garlic cloves, peeled
2 large sprigs fresh epazote, or 8 to 10 sprigs fresh cilantro
1 sprig fresh oregano
Table salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeño chile
1 chipotle chile in adobo, plus 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime, cut into wedges
1 avocado, diced fine
8 oz crumbled cheese of your choice
Cilantro leaves
Mixed jalapeño
Sour Cream
DIRECTIONS
For the tortilla strips: Adjust oven rack to middle position; heat oven to 425°. Spread tortilla strips on rimmed baking sheet; drizzle with olive oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips halfway through baking time. Remove from oven and season strips lightly with salt; transfer to plate lined with several paper towels.
For the soup: While tortilla strips bake, bring chicken, borth, 2 onion quartered, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite sized pieces; discard bones.
Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls. Garnish as desired.
**I know we are about out of soup season, but I had to share this recipe with you. The infamous Sister-In-Law recently emailed me this recipe in a pinch and I have made it 3 times already! I love how easy it is to make and it tastes phenomenal! So spicy! I used chicken breasts/tenders and not bone in and I did not use a Dutch Oven the first 2 times. Worked just fine. Enjoy!
{image credits evilmodori}
|
|
OMG! Someone give me a food packaging project right now! Please! I stumbled onto food photographer Matthew Klein on Pinterest and I am blown away. Stunning. The detail he captures is remarkable. Matthew specializes in food photography for advertising and packaging. {ps these popsicles would be so great for a summer party. So visual and healthy!}
{image credits Matthew Klein. Found via Pinterest}
|
|
{image credits Unknown, William Hereford found via Creature Comforts, Madmoizelle pinned by Charlotte Liénard}
|
|
I detest matchy-matchy stuff, so I was super excited to receive an email from a designer/friend of mine introducing her newest venture, Plate. Plate provides "vintage mismatched fine china available for rent for weddings, showers, parties and other special occasions." This is such a great idea! They are located in the Chicago area, but are willing to travel. Click here to contact them.
{image credits AveryHouse found via The Sweetest Occasion}
|
|
INGREDIENTS
1/2 cup pine nuts
1 pound brussel sprouts, quartered
6 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon pure chili powder, such as ancho
1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups)
1/2 cup dried cranberries
4 garlic cloves, thinly sliced
1 ounce Parmigiano-Reggiano cheese, thinly shaved
DIRECTIONS
Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.
**Hi guys! I am back with another recipe found by my Sis-In-Law. The woman has a sixth sense for finding healthy, tasty and unique recipes. This one might sound scary at first. Brussels Sprouts...I know, but trust me, the combination of the red cabbage and roasted brussels sprout is so good! I am so into roasted vegetables right now. The longer this sits in the fridge, the better it tastes. Enjoy! Original recipe found here.
{image credits PeaSoupEats}
|
|
Farewell Chicago! Just kidding. I did not fly off into the sunset. I made the quick 3 hour drive home to Indianapolis on Friday. I am officially done with my 3 months of onsite freelance work. I am going to take this week to finish up some work and get back into the swing of my life. I will see you all back here on Monday with some tasty new recipes, new coloring sheets that I have been dreaming up, some recent Vale Design client work and more eye candy!
ps I might stay in pajamas all day today...just because I can!
{image credit...the pilots}
|
|
