Friday, December 17, 2010
Big Picture Trend 2011 - (by David Report)
RESPONSIBIZ (responsible business)
The keywords for this trend are holistic, sustainable and ethical.
This trend isn't about greenwashing but integrating social responsibility into the soul of business. "The types of products and services we will see more of in the future will more visibly benefit both humans and the society at large." (davidreport.com)
This is a trend that small designer/makers can embrace when we make educated sourcing decisions for our materials, create long lasting work, work with recycled and upcycled materials and packaging, pay ourselves a living wage and educate our customers about our practices.
Small Picture Trends 2011 from Trend Bible - Figurative characters - think embroidery, string art, watercolors and strong linear interest
Small Picture Trends 2011 - Natural Neons - think about combining natural elements like wood, glass, metals and fibers with bold, bright neon color
1. wire cups 2. in a pale place 3. marysgranddaughter 4. esthercoombs 5. corporan glass 6. wren willow 7. Trend Bible 8. lulu bug jewelry and the gorgeous vase top right from white earth studio incorporating another Trend Bible 2011 standout from the London Design Festival - white textured ceramics.
So for this week's poll we are asking if you would be more likely to incorporate figurative characters or the neon/natural combination into your own work?
Thursday, December 16, 2010
Here is the recipe*
3 cups unbleached white bread flour
3 tsp yeast
1 cup warm water
1 tsp salt
Dissolve yeast in warm water for 5 minutes
Mix together flour and salt add water and yeast
Turn dough out onto a floured board and knead until smooth (10 minutes)
Place dough in a large oiled bowl and let rise until double (45 minutes)
Punch dough down, cover and let stand 5 minutes
Shape into a round loaf and let rise on baking stone or cookie sheet 45 minutes
Preheat oven to 450 degrees
Bake for 20-30 minutes or until bread is brown on the bottom and sounds hollow when you tap on it.
*In all honesty I very rarely measure anything and this is my best attempt to do so. Making good bread comes from practice- so don't be afraid to experiment- you can add honey, maple syrup, fresh or dried herbs, oatmeal, the possibilities are endless. You'll have to play around with the proportions but this recipe is a good jumping off point.(Christina)
Friday, December 10, 2010
Apple Tart with Caramel Sauce
1 1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6 tablespoons (3/4 stick) unsalted butter
Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves.
The caramel will get thicker. Boil the sauce (whisking often) until the caramel coats a spoon thickly.
1 1/4 cups unbleached all purpose flour
3/4 cups powdered sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg yolks
Mix flour, powdered sugar and salt together. Add butter and blend until a coarse meal forms. Add egg yolks. Mix until moist clumps form. Gather dough into a ball, then flatten it into a disk. Wrap and chill 1 hour.
When ready, roll out dough or pat out dough into a 9 inch pan with removable bottom.
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2 3/4), peeled, quartered, cored
Mix sugar, flour, cinnamon and cardamom in a bowl. Add apples and toss until evenly coated.
Arrange apple quarters, cut side down, along the outer edge of the crust. Cut remaining apple and fill in the rest of the crust.
Bake at 375 degrees F until apples are tender, about 1 hour 15 minutes. Remove from oven and brush with some of the caramel sauce. Cool to room temperature. Rewarm the caramel sauce and drizzle a bit more over the apple tart. Any leftover sauce can be served separately (we scooped vanilla ice cream over our tart, then added a bit more sauce).
Monday, December 6, 2010
Thursday, December 2, 2010
12 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 extra large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, room temperature
1/2 cup sour cream, room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Cream butter, granulated sugar and brown sugar together in a bowl.
Add eggs, one at a time. Add vanilla. Stir until well blended.
In a separate combine buttermilk (we used Kate's Real Butter Milk--OMG! The absolute best!), sour cream and coffee. Whisk together. Then, in a third bowl, sift together flour, cocoa, baking soda and salt.
Add wet and dry ingredients alternately to the butter mixture, starting with the buttermilk mixture and ending with the flour mixture. Mix only until blended.
Line muffin tins with cupcake papers (we used If You Care unbleached and chlorine free papers).
Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Cool for about 10 minutes and remove from pan. Let cool completely before frosting.
We frosted our cupcakes with Peanut Butter Frosting.
These cupcakes didn't last long around our houses. We hope you enjoy them, too!
Wednesday, December 1, 2010
Friday, November 26, 2010
I moved to Brooklyn, New York about 6 years ago from Fargo, North Dakota. It was quite a change, but the Park Slope neighborhood where we live is a little like a small town (but just a little).
The street I live on is 1 big hill and can be a workout to climb with an armload of groceries.
Just outside my “office” is our tiny kitchen. This is where I find a lot of my inspiration and often grab things out of the drawer to draw. It’s of course also the source of that wonderful life giving fuel, coffee.
This is our little kitchen garden. We don’t have a backyard so this is the bit of nature we have to tend. The plant on the far right is a relatively new addition and it’s a Peruvian Purple Pepper plant (hot hot!).
A couple of blocks from my apartment is beautiful Prospect Park. This is my favorite bench to sit on and people watch.
Just at the edge of the park, is a street lined with beautiful old homes. This little cluster is one of my favorites. I love the old iron entries on the 2 little brick houses in the middle!
Finally, here I am along with Melvin the turkey in Times Square. I bought Melvin during an afternoon out, so lucky for him he got to tag along to dinner and a show that night near Times Square. Melvin and I wish you all a very Happy Thanksgiving!
Thursday, November 25, 2010
Christina and her husband are off celebrating with their family for the day (it's Thanksgiving in the United States). She and I were thinking we'd skip "Tea Time" this week, but I made cinnamon rolls this morning, so I thought I'd share the recipe. Enjoy!--Janyce
Cinnamon Rolls (from the Betty Crocker Cookbook)
1 package active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter, softened
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
2 tablespoons butter
1/4 cup sugar
2-3 teaspoons cinnamon
In a large bowl, dissolve yeast in warm water, then stir in the milk, sugar butter, salt, egg and 2 cups of the flour. Stir until smooth, then mix in enough remaining flour to make the dough easy to handle. Knead the dough until it is smooth and elastic. Place in greased bowl, cover and let rise until double (about an hour or so). Punch down dough and roll out onto a lightly floured surface (roughly 12x18 inch rectangle). Mix sugar and cinnamon together. Spread dough with butter, then sprinkle the sugar/cinnamon mixture evenly across surface. Starting with the long end, roll the dough tightly. Pinch edges of dough to seal well. Slice the roll into 18 one inch slices and place in greased muffin tins, cookie sheet, or cake pan. Bake at 375 degrees for 20-25 minutes or until golden brown. I like these plain, hot out of the oven, but you can glaze the rolls when they're cool using a mixture of 1 cup confectioner's sugar, 1/2 teaspoon vanilla and a tablespoon of milk.
Tuesday, November 23, 2010
|Half Pint Salvage studio space|
|Retro Eights-inspired Mini Chalkboard|
|key racks in the process of being painted|
|Bicycle Themed Key Rack|