Smells Like Home

Nothing will smell more like than making bread. The smell of yeast growing, dough rising, and the smell of freshly baked bread will always remind me of my dad. He is a gifted artisan bread maker. He was home for a short while and we spent some time in the kitchen working on our own recipe for a marble rye bread. It is memories is what makes life wonderful. We each worked on our kneading: me on the light, him on the dark. He would correct my handiwork, and help me better my baking skills. And I got to make a pretty good reuben!

Following My Own Beat

I am not much of a music geek. I usually find what I like and continue to listen to it until I am sick of it. Even with my limited music appreciation it is essential for me to have during work. My typical at work jams require: mellow, can be background at times, but still has a zip to it, to keep me motivated. I tend to listen to Pandora to give me the work mix I desire.

Currently listening to:
Tegan and Sara
Florence + the Machine
MGMT
Lana Del Rey
The Killers
Mumford & Sons

 
(I don't get the weird dancing in this video, but I am really liking this song right now)
What is your favorite work song?

Monster Mash

This time of year always gets of thinking of the creatures that go bump in the night, but I have always had a soft-spot for adorable monsters. These creative illustrators have made monsters the cool kids you want to hang out with, and I love the vibrancy and texture.

Anna Johnstone

WOTTO

Tad Carpenter

Chad Lesch

Unknown: if you know please let me know

Food Packaging: Time to Scream—Again

I have ogled some fun ice cream packaging before, but these more modern and clear designs have me with an aching sweet tooth. Even with the weather getting cooler I always crave big bowls of ice cream, sorbet, gelato...any frozen treat.

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Taking Inspiration from Others

Last week I attended an AIGA event, and the above image is just a sample of one of my spreads during the speaker Tad Carpenter. Plus, I threw in some of his illustrated buttons, did you know how much I love buttons? Being introverted it is an acheivement to go to an event where there will be tons of people I don't know. Going to public events takes a lot of my energy. I am no where near voluntarily enter the discussion, but it is baby steps.

Tad Carpenter is very passionate about his work, and that is infectious. Love What You Do. Shit Happens. Have Passion Projects. Exercise. Take Risks.

I have a hard time accepting any of those qualities, which is maybe why I have been so bummed out lately. Doing a complete 360 is out of the question, but maybe I can incorporate some of these and the rest will follow. I got to accept that for my day job sometimes my work will suck, but if I take the time to take on passion projects will let me know the joy of being in love with my work again. Something else that would lift my endorphin levels is exercise. It has nothing to do with design, it would just be good for me. Taking Risks? Now that is something that has never been easy for me. I will probably put that off, and save to take some more secured risk (is that a real thing)? Risk is scary, but as Tad said there is never a good time—you just have to take the leap.

Kitchen Adventure: Bierocks

Classic Bierocks

Filling:

1 small Cabbage (shredded)
1 onion (chopped)
2 cloves garlic
1 lb of ground meat
2T black pepper
salt
1/2 tsp cayenne pepper

In a large skillet salt & pepper the meat. Brown meat. (If there is a lot of excess fat, drain the meat). Otherwise, add onion and garlic and cook until golden. Add cabbage and cook until limp. Add salt and pepper to taste. Allow to cool. Make dough.

Dough:

3/4 cup warm water (105 - 115^o)
1 pkg active dry yeast
2 T sugar
1 mashed potato
2 eggs
3/4 tsp salt
1/3 cup vegetable oil
3 cups of flour
1.5 T water

Combine warm water, yeast, and sugar. Let stand 5 min until bubbly. Add salt, potato, 1 egg, and oil. Beat until well mixed. Add 1.5 cups of flour and beat for 2 min. Stir in remaining flour, 1/2 cup at a time. Until a stiff dough forms. Turn onto floured surface and knead until smooth and elastic. Let dough rest for 15 min. Split dough in half.

 Roll out dough to 1/4 inch. Cut into squares. Fill with 2-3 tablespoons. Fold up the sides to form a tight seal. Set bierocks on a greased sheet. In a bowl beat an egg and brush the beaten egg over the bierocks. Cook at 350° for 25-30 min. Until golden brown. If you want a harder crust spray oven with water when the rolls begin to brown. Serve Hot.

Alcohol Packaging: Fox Barrel

My husband's mom works at a liquor store, needless to say we see a lot of booze in this house. Tyler usually likes to buy me bottles that have labels that I might enjoy, and then he considers flavor next. I don't like beer, but I do enjoy a boozy cider. Fox Barrel is naturally fermented pear cider with other natural juices mixed in for a different flavor. Some still taste a little too much like beer, but the Pacific Pear was my favorite. The simple design incorporates negative shapes, metallic inks, and embossed labels to make these ciders really stand out.