MAIRA KALMAN

From Eye Magazine:

H: So, what are you thinking right now (aside from ‘what an idiotic question’)? Is there anything at this moment, or this day, that makes you want to go out and make art?

K: I was out walking the dear dog (who is a sweet meal ticket – two books about him, one New Yorker cover and a back page) and I saw 500 things that made me want to make art. I ran into a father taking two kids to school. The girls were wearing green skirts and orange rain boots and one of them had a ponytail and was carrying a pink book and was pigeon-toed. Then I saw a man wearing a bowler hat with a feather and he was wearing an eye mask like Zorro made out of a twenty-dollar bill and I thought, ‘There is a God. Thank you, whoever is showing me this.’

EXCLAMATION MARK + MAIRA KALMAN

I have become slightly obsessed with the obsessive use of the exclamation mark in today’s casual correspondence. In fact, last week, I had to ask someone in the studio, “When IS it OK to use this (highly over rated) punctuation mark?”

From The Elements of Style:

Do not attempt to emphasize simple statements by using a mark of exclamation.

It was a wonderful show!                                It was a wonderful show.

The exclamation mark is to be reserved for use after true exclamations or commands.

What a wonderful show!

Halt!

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DIY THURSDAY: LACE STRIPE STENCILED TEA TOWELS

Originally featured in Alabama Stitch Book in reverse-appliqué, these simple tea towels can be given a new look using what is essentially the opposite technique – applique .

For this project, our design choices include one Navy Tea Towel with Natural appliqué, whip-stitched with White Button Craft thread, and one Natural Tea Towel with Navy appliqué, whip-stitched with Navy Button Craft thread.

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MORE GINGER

In March, Kristy shared a few of her favorite simple syrup recipes, which are a flavorful way to smooth your favorite cocktails.

Though gin is not my spirit of choice, the ginger and mint made this by far my favorite drink of the summer.  As posted this morning, I have a particular love for ginger and I love to put a splash of this ginger syrup into a glass of Prosecco.

KRISTY’S GINGER + MINT + GIN

Ginger is such a versatile flavor that plays well with almost any spirit. This recipe uses it in a refreshing cocktail that’s great for welcoming summer.

For the ginger syrup:

1 medium piece ginger root, peeled and cut into ½ inch discs
1 cup sugar
¾ cup water

Combine the ingredients in a pot and simmer for about 5 minutes. Remove from heat and let steep for 10 more minutes. Strain off the ginger with a fine mesh strainer and set aside. Cool the remaining syrup.

For the cocktail:

1 ½ ounces gin (I prefer Hendrick’s for this cocktail.)
¾ ounce ginger syrup
1 large sprig fresh mint, stem included
Juice of 1 lemon
½ ounce spring water

Combine ingredients in a shaker with lots of ice. Shake vigorously and strain into a cocktail glass. Garnish with a twist of lemon.

GINGERADE

Since I was pregnant with Maggie 7 years ago, I have loved ginger. Before that pregnancy, I couldn’t stand the smell of it. But it seems that Maggie gifted me with many things, including a love of all things ginger, particularly ginger ale and ginger candy, which was written about here. I am going to try growing some next summer.  Any tips on that?

I had this delicious Gingerade every afternoon at the Penland Coffee Shop. I will be making this at home this week; however, I will be substituting grapefruit juice for the orange juice—simply because I prefer it. And, I am thinking that this would be good with just about any kind of juice:  apple, blueberry, and pineapple.  (I can hear Sara saying that she will have hers with a shot of vodka.) Indeed.

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LEARNING FROM THE VERNACULAR

“It is essential to remember that as many arts of living exist as cultural nuances and beliefs.”

I posted about Deidi von Schaewen’s work back in 2010 when her “Learning from Vernacular” first appeared as an exhibition to be seen only by train.

Now, she takes the work one step further in an exhibition that “proposes a world tour of traditional architectures, known as ‘vernacular’, presented in models, films and photographs.”


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PENLAND MOMENTS (AND HEADED HOME)

It has been a wonderful two weeks at Penland: learning, exploring, resting, dreaming. I dread leaving this magical place and at the same time I look forward to going home and using the tools I learned here to become a better designer. As I pack the car, we leave you with a few shots of the tools of Penland.

Happy trails and a great weekend to all…
xoNatalie

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REPORT FROM PENLAND: WEDNESDAY 7/18/2012

The food might just be the best thing about Penland… other than the yoga every morning (and afternoon), the view, the beautiful studio, the great people. Let’s just say that the food is one of the things that make Penland great.

Breakfast, lunch, and dinner served on schedule. No preparation or clean up – thanks to the amazing staff, core students, and work study students. This allows you to settle into life and to think about nothing but creativity, development, and growth. It is a beautiful and nurturing place to grow.

I have been eating salads every day but my commitment to my detox wavers when I see something like these Mexican Hot Chocolate Short Bread cookies calling to me.

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