(Saw this on Design*Sponge back in 06 of 09)
Monday, August 31, 2009
my kind of line art
I'm a sucker for graphic line art. And even though I know very little about poetry, I'd love to have these in my collection to inspire me to learn more about it.
(Saw this on Design*Sponge back in 06 of 09)
(Saw this on Design*Sponge back in 06 of 09)
my kind of diy
Love these hand-embroidered designs that student designer Leigh-Anne Mullock embroidered and then photographed for her Jane Austen book cover designs. What a wonderful idea! I wonder how many clients would be willing to pay for such a time consuming design process? Obviously, I think it's totally worth it!
(Saw this on The Book Design Review back in 05 of 09)
(Saw this on The Book Design Review back in 05 of 09)
Corey Arnold
I love these photos. I don't know much about photography, but I enjoy the lighting (I'm fascinated by lighting these days) and stylistically speaking, I love the playfulness in this guy's photos. I agree with Feaverish, it's hard to limit to my few favorites.
See more of Corey Arnold's work here.
(Saw this on the Feaverish Photography Blog back in 05 of 09)
See more of Corey Arnold's work here.
(Saw this on the Feaverish Photography Blog back in 05 of 09)
nice type
Just a few examples of some nice type design by keetra dean dixon.
I so want to steal this idea!
(Saw this on Oatmeal and Cinnamon back in 04 of 09)
I so want to steal this idea!
(Saw this on Oatmeal and Cinnamon back in 04 of 09)
Bat-Man(ga)
I love japanese design. And I have a special fondness for batman. Here the love-child of two of my obsessions:
Check out the original post on The Book Design Review for more info on the design and a few videos with Chip Kidd (full disclosure: I still haven't viewed the videos yet but I assure you they are bookmarked and on my to-do list).
(Saw this on The Book Design Review back in 08 of 08)
Check out the original post on The Book Design Review for more info on the design and a few videos with Chip Kidd (full disclosure: I still haven't viewed the videos yet but I assure you they are bookmarked and on my to-do list).
(Saw this on The Book Design Review back in 08 of 08)
maybe my favorite book cover design of last year
Still catching up...
No photoshop work, all done pin-prick by pin-prick by hand. Shazam!
(Saw this on The Book Design Review back in 08 of 08)
No photoshop work, all done pin-prick by pin-prick by hand. Shazam!
(Saw this on The Book Design Review back in 08 of 08)
Thursday, August 27, 2009
perks
This summer I've been working part-time at an arboretum. I figured it's a nice way to meet people in my new town while making a few bucks on the side. Also I'm enjoying the low-key non-profit atmosphere.
One of the perks of my job is that there is an organic garden on site that the master gardeners' tend. The past few days our botanist was tsk-ing at all the vegetables going to waste unpicked. So today I had my buddy, one of the interns, show me where the garden was* and headed out with a grocery sack.
Just look at all that yummy goodness!
Someone else picked the parsley and there was so much of it that I decided to bring some home with the vague notion of making some sort of pesto-type sauce for bread.
And these guys were my absolute favorites from today's bounty. I asked the botanist what kind of tomatoes they are and he wasn't sure but thought they were some sort of heirloom cherry tomato that one of the gardeners planted by seed.
I think they are the product of joy and love. You pop one of these babies in your mouth and it's like an explosion of joy. So good!
*Embarrassing fact about me at my job: I haven't taken a tour of the grounds yet. I kept meaning to when I first started and then got scared off when I heard about the tick infestation around these parts. And then I never got around to walking through the display gardens because it was just too darned hot. And here we are near the end of the summer and I still didn't know where the organic vegetable garden was until today. Sad, but true.
One of the perks of my job is that there is an organic garden on site that the master gardeners' tend. The past few days our botanist was tsk-ing at all the vegetables going to waste unpicked. So today I had my buddy, one of the interns, show me where the garden was* and headed out with a grocery sack.
Just look at all that yummy goodness!
Someone else picked the parsley and there was so much of it that I decided to bring some home with the vague notion of making some sort of pesto-type sauce for bread.
And these guys were my absolute favorites from today's bounty. I asked the botanist what kind of tomatoes they are and he wasn't sure but thought they were some sort of heirloom cherry tomato that one of the gardeners planted by seed.
I think they are the product of joy and love. You pop one of these babies in your mouth and it's like an explosion of joy. So good!
*Embarrassing fact about me at my job: I haven't taken a tour of the grounds yet. I kept meaning to when I first started and then got scared off when I heard about the tick infestation around these parts. And then I never got around to walking through the display gardens because it was just too darned hot. And here we are near the end of the summer and I still didn't know where the organic vegetable garden was until today. Sad, but true.
Arroz Con Pollo revisited
I made arroz con pollo for dinner last night. I've made it before so I didn't bother taking any photos but you can go here and here for reference.
I originally got the recipe from here years ago. And followed it pretty much faithfully the last few times I've made it. But after having it for dinner last night I decided that I need to make a few adjustments for the future. There are little bits about it that I could improve upon in terms of taste and technique. Like I think the chicken would do well to marinate for longer than an hour in the sauce - overnight even. So here goes.
Arroz con Pollo
The night before (or at least 3 hours before):
For chicken
3 large garlic cloves, minced (I don't have a blender so I have to do this all by hand)
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces (I like to have the breast pieces cut in half too) trimmed of any excess fat
1 tablespoon canola oil
1 tablespoon unsalted butter
This is on the day of, but you can prepare the vegetables or set up a mise en place:
For rice
1 1/2 - 2 cups onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, minced
1/8 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special equipment: a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)
NB: I covet a Le Creuset dutch oven desperately. But since I don't have one I always make do with a heavy bottom extra-large skillet.
Prepare chicken:
Mix garlic, orange juice, lime juice, salt, and pepper in a large mixing bowl. Put chicken pieces into the bowl and turn to coat the meat in the marinade. Marinate chicken, covered and chilled, turning occasionally, at minimum 1 hour or overnight.
Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. This part is really important. Pat them suckers dry!!! Or the sauce will burn on the pan before the chicken's got a chance to brown enough. Set aside the remaining marinade.
Heat oil and butter in pan/pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally. This takes about 20 minutes or so with my pan. Transfer chicken as browned to a plate, reserving fat in pot.
Put oven rack in middle position and preheat to 350°F.
Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, half of the water, and reserved marinade and bring to a boil.
Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Add rest of water to rinse off bits of stray rice from the chicken (this helps the rice cook uniformly). Return to a simmer.
Cover pot tightly, then transfer to oven and bake for about 20 minutes. Remove from oven and set back on stove top at medium-low heat until the rice cooks through.
Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.
Serve with beans or steamed greens to round out the meal.
I originally got the recipe from here years ago. And followed it pretty much faithfully the last few times I've made it. But after having it for dinner last night I decided that I need to make a few adjustments for the future. There are little bits about it that I could improve upon in terms of taste and technique. Like I think the chicken would do well to marinate for longer than an hour in the sauce - overnight even. So here goes.
Arroz con Pollo
The night before (or at least 3 hours before):
For chicken
3 large garlic cloves, minced (I don't have a blender so I have to do this all by hand)
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces (I like to have the breast pieces cut in half too) trimmed of any excess fat
1 tablespoon canola oil
1 tablespoon unsalted butter
This is on the day of, but you can prepare the vegetables or set up a mise en place:
For rice
1 1/2 - 2 cups onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, minced
1/8 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special equipment: a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)
NB: I covet a Le Creuset dutch oven desperately. But since I don't have one I always make do with a heavy bottom extra-large skillet.
Prepare chicken:
Mix garlic, orange juice, lime juice, salt, and pepper in a large mixing bowl. Put chicken pieces into the bowl and turn to coat the meat in the marinade. Marinate chicken, covered and chilled, turning occasionally, at minimum 1 hour or overnight.
Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. This part is really important. Pat them suckers dry!!! Or the sauce will burn on the pan before the chicken's got a chance to brown enough. Set aside the remaining marinade.
Heat oil and butter in pan/pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally. This takes about 20 minutes or so with my pan. Transfer chicken as browned to a plate, reserving fat in pot.
Put oven rack in middle position and preheat to 350°F.
Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, half of the water, and reserved marinade and bring to a boil.
Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Add rest of water to rinse off bits of stray rice from the chicken (this helps the rice cook uniformly). Return to a simmer.
Cover pot tightly, then transfer to oven and bake for about 20 minutes. Remove from oven and set back on stove top at medium-low heat until the rice cooks through.
Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.
Serve with beans or steamed greens to round out the meal.
Tuesday, August 25, 2009
modern finger puppets
How cute are these guys?
Modern graphic finger puppets!
You know, on and off I've thought about the finger puppets I made for my little friend a few years ago. I would love to make something like those to sell but would want the characters to be my own design and not something that was already in existence (more creative that way and let's not even get into the copyright issues). But I could never come up with any ideas for my own characters. These guys have inspired me on a direction I could take with the design.
(All images from and purchasing info available at Smallable)
Modern graphic finger puppets!
You know, on and off I've thought about the finger puppets I made for my little friend a few years ago. I would love to make something like those to sell but would want the characters to be my own design and not something that was already in existence (more creative that way and let's not even get into the copyright issues). But I could never come up with any ideas for my own characters. These guys have inspired me on a direction I could take with the design.
(All images from and purchasing info available at Smallable)
Monday, August 24, 2009
cornbread
Some days, I just don't feel that bright...
I've had some back luck with my cornbread lately. The last three times I made it, it came out just so-so. One of the times I forgot to add baking powder and figured it out only after I removed the dense brick from the oven.
See, the thing is I don't have a standing cornbread recipe since there's usually one included on the side of the cornmeal box that I buy. This time round though, the recipes were for hushpuppies (yum! but fried=sad!) and for Jalapeno Cheddar cornbread. I'm sure both recipes are delicious but we try to stay away from fried foods if we can help it and I don't think m would be a huge fan of the jalapeno cheddar cornbread (being that he's not terribly fond of peppers). So I figured I could fudge the recipe and omit the chiles and the cheese and figure out how to make a decent cornbread from the given recipes.
Wrong.
So today I looked up cornbread recipes on my favorite recipe sites and found a myriad of suggestions. But they all seem to ask for buttermilk (who keeps buttermilk as a staple in their pantry?) or lard (blah?!?) or 2 sticks of butter (double blah!?!!) and none of them really spoke to me. What's a girl to do for a simple basic cornbread recipe without all the frou-frou add-ins? And what happened to the basic recipe that used to come on the box of the cornmeal I buy?
That's when it hit me that I've been buying a different brand of cornmeal. I used to buy Albers because I was so smitten with their bold graphic design (It's true. I buy things because I think they are cute). The strong contrast of the orange+blue, that retro-esque image of the corn. I love it! In fact, after I finished the last box of Albers corn meal, I saved the empty box and left it on an unused shelf above my stove with a few other retro-esque empty containers of food that I thought had great graphic design. Now I buy some organic cornmeal and that's why the recipe's not coming out the way I remember it doing. Because I'm using the wrong recipe! Duh!
Tsk, tsk. And here I'd been blaming the bland cornbread on my lack of cooking mojo. Tsk, tsk.
I'm going to include the Albers recipe (originally found here) for future reference. I am quite fond of recording for the sake of posterity (and, um, you know, to save myself from future idiocy).
Albers Corn Bread
This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.
I've had some back luck with my cornbread lately. The last three times I made it, it came out just so-so. One of the times I forgot to add baking powder and figured it out only after I removed the dense brick from the oven.
See, the thing is I don't have a standing cornbread recipe since there's usually one included on the side of the cornmeal box that I buy. This time round though, the recipes were for hushpuppies (yum! but fried=sad!) and for Jalapeno Cheddar cornbread. I'm sure both recipes are delicious but we try to stay away from fried foods if we can help it and I don't think m would be a huge fan of the jalapeno cheddar cornbread (being that he's not terribly fond of peppers). So I figured I could fudge the recipe and omit the chiles and the cheese and figure out how to make a decent cornbread from the given recipes.
Wrong.
So today I looked up cornbread recipes on my favorite recipe sites and found a myriad of suggestions. But they all seem to ask for buttermilk (who keeps buttermilk as a staple in their pantry?) or lard (blah?!?) or 2 sticks of butter (double blah!?!!) and none of them really spoke to me. What's a girl to do for a simple basic cornbread recipe without all the frou-frou add-ins? And what happened to the basic recipe that used to come on the box of the cornmeal I buy?
That's when it hit me that I've been buying a different brand of cornmeal. I used to buy Albers because I was so smitten with their bold graphic design (It's true. I buy things because I think they are cute). The strong contrast of the orange+blue, that retro-esque image of the corn. I love it! In fact, after I finished the last box of Albers corn meal, I saved the empty box and left it on an unused shelf above my stove with a few other retro-esque empty containers of food that I thought had great graphic design. Now I buy some organic cornmeal and that's why the recipe's not coming out the way I remember it doing. Because I'm using the wrong recipe! Duh!
Tsk, tsk. And here I'd been blaming the bland cornbread on my lack of cooking mojo. Tsk, tsk.
I'm going to include the Albers recipe (originally found here) for future reference. I am quite fond of recording for the sake of posterity (and, um, you know, to save myself from future idiocy).
Albers Corn Bread
This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.
- 1 cup Albers® White or Yellow Corn Meal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
PREHEAT oven to 400°F. Grease 8-inch square baking pan.
COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.
FOR MUFFINS:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.
I love this bag
Beautiful! I'm not normally a fan of rainbow colored things, but this is really done right.
(saw this on swissmiss today)
Thursday, August 20, 2009
adobo (I like to say this word)
Tonight for dinner I made Chicken Adobo. I haven't made this in quite a while. I remember the first time I made it, m came home from work to the smells of this aromatic dish. He said that when he was getting out of the car he could smell an awesome dinner that someone was going to have. Then when he walked through the front door he realized that he was going to be the one having an awesome dinner.
I tried something different with the chicken tonight. I'm still not sure it was a good idea. At the last bit when you're frying up the chicken in a little oil to brown the sides after it's sat simmering in soy sauce and vinegar for a good part of an hour, I added some honey to the fry pan after the chicken had gotten nice and brown. I think the sweet competes a bit too much with the tangy, savory, slightly smokey-peppery chicken.
Usually I cut up a head of cauliflower and let it cook in the marinating juices (which you're supposed to let reduce after you take the chicken out). I think cauliflower is a misunderstood vegetable. At least this way, it soaks up some of the savory sauce and makes it a bit more palatable for otherwise objectioning diners.
There was also rice and a salad of sorts I cobbled together from leftover steamed broccoli, greens and cucumbers (sesame seed oil+rice wine vinegar dressing).
I got the recipe from epicurious years ago (2002??) and whaddaya know? It's still there.
PS. I read the reviews and it looks like some adobo-cooks add a bit of brown sugar to the sauce. Interesting idea. Maybe that will work out better than my honey experiment.
PPS. M says he likes the addition of honey to the chicken. I'll try brown sugar next time and if it doesn't suit me stick to the honey.
I tried something different with the chicken tonight. I'm still not sure it was a good idea. At the last bit when you're frying up the chicken in a little oil to brown the sides after it's sat simmering in soy sauce and vinegar for a good part of an hour, I added some honey to the fry pan after the chicken had gotten nice and brown. I think the sweet competes a bit too much with the tangy, savory, slightly smokey-peppery chicken.
Usually I cut up a head of cauliflower and let it cook in the marinating juices (which you're supposed to let reduce after you take the chicken out). I think cauliflower is a misunderstood vegetable. At least this way, it soaks up some of the savory sauce and makes it a bit more palatable for otherwise objectioning diners.
There was also rice and a salad of sorts I cobbled together from leftover steamed broccoli, greens and cucumbers (sesame seed oil+rice wine vinegar dressing).
I got the recipe from epicurious years ago (2002??) and whaddaya know? It's still there.
PS. I read the reviews and it looks like some adobo-cooks add a bit of brown sugar to the sauce. Interesting idea. Maybe that will work out better than my honey experiment.
PPS. M says he likes the addition of honey to the chicken. I'll try brown sugar next time and if it doesn't suit me stick to the honey.
Monday, August 17, 2009
reinvention
cuddle
What a darling logo!
Just adore those little feet marks that pattern across the envelope and letterhead. And I like how the beaks are pointed so you can see that the baby and mama are looking at each other.
Wish I'd thought of this logo idea!
(Saw this on Beast Pieces)
Just adore those little feet marks that pattern across the envelope and letterhead. And I like how the beaks are pointed so you can see that the baby and mama are looking at each other.
Wish I'd thought of this logo idea!
(Saw this on Beast Pieces)
c'est bon
I can't wait for these shirts to come out. I just might have to pick one up for myself:
For those days when I'm pretending to be a printer.
NB: Bon à Tirer // Taken from the French, “bon à tirer” is a technical term used by printmakers to indicate the final proof of a print, the standard against which all others in the edition are judged. -- from Beast pieces.
Love it!
More here.
For those days when I'm pretending to be a printer.
NB: Bon à Tirer // Taken from the French, “bon à tirer” is a technical term used by printmakers to indicate the final proof of a print, the standard against which all others in the edition are judged. -- from Beast pieces.
Love it!
More here.
pretty bedding
Love these patterns:
I think I would sleep so well snuggled up against these 100% organic sheets and bedding.
(Saw this on re-nest)
I think I would sleep so well snuggled up against these 100% organic sheets and bedding.
(Saw this on re-nest)
mobile love
How cool are these modern pieces by jennSki? (Also I love that her nickname is jennSki because my long distance roommate jenn sometimes calls me jeanski and I sometimes call her jennski).
The mobiles sell out pretty quickly but I would be happy with one of these prints as well. No, I'd really love one of the mobiles. They are Alexander Calder-esque, I think.
She does other cool prints as well.
(Saw this on ohdeedoh.)
The mobiles sell out pretty quickly but I would be happy with one of these prints as well. No, I'd really love one of the mobiles. They are Alexander Calder-esque, I think.
She does other cool prints as well.
(Saw this on ohdeedoh.)
Thursday, August 13, 2009
leftie
I've been noticing that the baby seems to hang out mostly on the left side of my belly. So we've been calling her leftie. Oh and I started referring to the baby as "she" about 3 weeks ago. I can't explain this. It's totally random.
M and I went in for my 18 week ultrasound earlier this week. It's the one where we get to find out if leftie is a girl or a boy. I guess many important things occur at this point (not just the genitals development) because the ultrasound tech was very thorough in measuring lots of stuff. Leftie's spine, the length of her legs and arms, checking the hemispheres of her brain, peeking at her other organs, etc. Leftie was doing great and growing and developing just as she ought to for 18 weeks.
And after the ultrasound tech completed her checklist she asked us if we wanted to know the sex of the baby. Yes! We're always excited to get more info about the baby.
Turns out leftie is a girl after all. M and I would have been happy with either boy or girl but like I said, it's nice to know more about the baby.
It's hard to see from this ultrasound photo but she's got long legs (just like her daddy). And during the ultrasound she was awake and very wiggly. Lots of movements with her limbs and the rest of her body. I can't feel these yet but it was thrilling to see.
I guess this is usually the last time we get to see leftie on the big screen (so to speak) if the rest of the pregnancy goes normally. Though the ultrasound technician did say that my doctor prefers to have one last ultrasound at 30 weeks even with healthy pregnancies. This is good because I love being able to see her and the times in between the ultrasounds, you just feel like you don't know. Then again, I guess there will be kicking to look forward to. (Out of context that sounds weird.)
Me, leftie and the och.
M and I went in for my 18 week ultrasound earlier this week. It's the one where we get to find out if leftie is a girl or a boy. I guess many important things occur at this point (not just the genitals development) because the ultrasound tech was very thorough in measuring lots of stuff. Leftie's spine, the length of her legs and arms, checking the hemispheres of her brain, peeking at her other organs, etc. Leftie was doing great and growing and developing just as she ought to for 18 weeks.
And after the ultrasound tech completed her checklist she asked us if we wanted to know the sex of the baby. Yes! We're always excited to get more info about the baby.
Turns out leftie is a girl after all. M and I would have been happy with either boy or girl but like I said, it's nice to know more about the baby.
It's hard to see from this ultrasound photo but she's got long legs (just like her daddy). And during the ultrasound she was awake and very wiggly. Lots of movements with her limbs and the rest of her body. I can't feel these yet but it was thrilling to see.
I guess this is usually the last time we get to see leftie on the big screen (so to speak) if the rest of the pregnancy goes normally. Though the ultrasound technician did say that my doctor prefers to have one last ultrasound at 30 weeks even with healthy pregnancies. This is good because I love being able to see her and the times in between the ultrasounds, you just feel like you don't know. Then again, I guess there will be kicking to look forward to. (Out of context that sounds weird.)
Me, leftie and the och.
today it's all about letterpress
Or: Yes, Studio on Fire. I am stalking you.
Mmm... hand lettering (even if it really isn't).
More here.
I'm also a sucker for red+white stripes. It looks great paired with the graphic black+white work, doesn't it?
More here.
Lovely design, beautiful letterpress:
More here.
Isn't this a great marriage of crafts+printing? (yuk, yuk, get it? marriage?? okay. sorry.)
More here.
Love the old-timey-ness of this design.
Anything that looks like an old office form or an apothecary bottle all authentic and dignified gets to me.
More here.
How can you not love this business card? The colors, the layout, the letterpress!!
And the full suite below:
Yum! More here.
Secret Agent Business Cards so clever!
This is just pretty.
More here.
(from Beast Pieces by Studio on Fire)
Mmm... hand lettering (even if it really isn't).
More here.
I'm also a sucker for red+white stripes. It looks great paired with the graphic black+white work, doesn't it?
More here.
Lovely design, beautiful letterpress:
More here.
Isn't this a great marriage of crafts+printing? (yuk, yuk, get it? marriage?? okay. sorry.)
More here.
Love the old-timey-ness of this design.
Anything that looks like an old office form or an apothecary bottle all authentic and dignified gets to me.
More here.
How can you not love this business card? The colors, the layout, the letterpress!!
And the full suite below:
Yum! More here.
Secret Agent Business Cards so clever!
This is just pretty.
More here.
(from Beast Pieces by Studio on Fire)
I want this poster so bad
Wednesday, August 12, 2009
cute cheese
Well the cheese isn't so cute as the labels.
Is it going overboard to want the contents of your fridge to be as cute as you'd want the rest of your home to be?
(saw this on the dieline. please click for designer details)
Is it going overboard to want the contents of your fridge to be as cute as you'd want the rest of your home to be?
(saw this on the dieline. please click for designer details)
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