Logo Love: b. handmade designs

A little logo love for you this Friday afternoon…  I recently finished a new logo project with Becky Schreiner, owner of Frayed Sew — a boutique in Helena, Montana featuring all sorts of handmade goodness. She wanted a new logo for her other business, b. handmade designs. She makes lovely sewn goods including onesies, scarves, hair accessories, cosmetic bags, napkin sets and more. We settled on two finals because they both just worked.

I also put together a few new banners for her Etsy shop using elements from both logos.

AND, a super huge thank you to everyone who voted on the AIGA Wish You Were Here competition. I'm really pleased to be one of the 25 winners whose designs will be printed as postcards and ailed throughout the country. There will be a one-night-only display of all the winning designs Thursday, April 21 at the Re:view gallery in midtown Detroit.There will be postcards on hand to fill out and mail to friends and family so bring your address book! You'll also be able to buy complete sets of the 25 postcards. Hooray!

Hope you have a fantastic weekend!

Yogurt and spice and everything nice

Maybe you ate one too many paczki on Tuesday? Maybe you still want a baked good, but the paczki memory is still too near? Or, just maybe, you really wanted a sweet treat and didn't want to go to the store and you just happened to have all of the ingredients for these on hand? Yes, taht's it. These little spice bombs are just the answer: moist, flavorful... and healthy! And -- for those us counting on occasion -- each one has just  127 little ol' calories.

Spiced Yogurt Muffins
Adapted from Food and Wine

2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 large eggs, at room temperature
1 1/4 cups plain low-fat yogurt
4 tablespoons unsalted butter, melted
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract

1/4 teaspoon ground nutmeg
1 tablespoon granulated sugar

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and the 1/2 teaspoon of nutmeg. Whisk together until fully blended. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.

Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Note: I didn't have any applesauce, but I did have an apple. Peeled it, cored it, and whirred it in the mini food processor. Bingo!

Wednesday afternoon painterly inspiration

I was introduced to Danna Ray's work through Get Your Paint On, the online painting course I took with Lisa Congdon and Mati McDonough. I think it's just magical. Beautiful, beautiful magic — perfect for a rainy Wednesday afternoon. The best part? No, it's not that we share a last name, though that's pretty cool, but it's that she has an Etsy shop where you can buy prints of these beauties…

Wasabi Flank Steak

This dinner gave me the jolt of energy I needed last night. With wasabi and horseradish for zing, you'd think it would be killer hot, but it's not. It's simply perfect -- incredibly tender, a little bit of heat and packed with a full flavor punch. The cooking times and temperature are dead-on. And the mellow sweetness of the potatoes is a nice balance of flavors. Try it!

(And by the way, if you're looking for the list of books I usually keep in the right column, I've moved it to its own separate page accessible via the tab at top of the main page under the header. It was getting a bit unweildy and I thought it should have a space all its own. More pages to come up there soon. Enjoy!)

Wasabi Flank Steak and Miso-Glazed Potatoes
via Food and Wine
2 tablespoons wasabi powder
2 tablespoons water
2 tablespoons drained horseradish
1 teaspoon low-sodium soy sauce
One 2-pound flank steak
4 teaspoons canola oil
Salt and freshly ground pepper
1 pound fingerling potatoes
1 tablespoon miso
1 tablespoon mirin
1 bunch watercress, stemmed

Preheat the oven to 450° and preheat a cast-iron grill pan. In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce. Rub the steak with 1 teaspoon of the oil and season with salt and pepper. Grill the steak over high heat until lightly charred, 5 minutes. Flip the steak and spread the wasabi over the charred side.

Transfer the pan to the oven and roast the steak for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 135° for medium-rare; transfer to a cutting board and let rest for 10 minutes.

Meanwhile, in a saucepan of boiling water, cook the potatoes for 15 minutes. Drain and let cool, then peel. Wipe out the saucepan. Add the remaining oil and the potatoes and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Combine the miso and mirin; add to the potatoes and cook, stirring, until glazed, about 2 minutes.

Thinly slice the steak across the grain and serve with the potatoes and watercress.

Handmade home decor for you!

Printmaking fun at Blue House with Siobhan and Nicole! That's right, it's National Craft Month and Siobhan and I will be teaching a fun new series of workshops so that you can join in the festivities! Come on over and learn easy printmaking techniques to add handmade charm to your home.

PRINTMAKING SERIES: HANDMADE HOME DECOR
SESSION 1: Wood  I  Sunday, March 27 @ 12PM - 3PM
SESSION 2: Textile I  Tuesday, April 12 @ 6PM - 9PM

Each session we will introduce a new method and show you how it can be applied to a variety of simple, fabulous DIY projects.The projects do not require special or expensive equipment and you'll leave each session with a completed project ready to adorn your home and the know-how to inspire future projects.  All skill levels and experience welcome! Each session is $48 or $86 for both. 

Register by email bluehouseannarbor[at]gmail[dot]com or by phone: 734-780-1762.

Hope to see you there! And don't forget, this Thursday is the March Crafty Meetup at Blue House. Sign up here!

Giving Michigan a good name!

Yesterday 48 finalists were announced for the AIGA Detroit Wish You Were Here contest and I am so happy that my drawing of Nickels Arcade in Ann Arbor is one of them. Michigan residents were asked to submit images of your favorite places in the state in postcard format to combat the negative press that so often comes our way. AIGA, the professional association for design, is a national non-profit with chapters throughout the country and the 25 Wish You Were Here designs with the most votes between now and March 9 will be printed as postcards to be mailed to these other chapters to show the world who Michigan really is.There are some fantastic entries and individuals are allowed one vote per day. Cast your vote now!

It's still winter, eat stew!

 

Mmmmmm.... stew. Yes, it's March 1st and the sun is shining. Hooray! But, it is, in fact, still winter. And to celebrate, I bring you stew in its simplest format from Jamie Oliver. It's tasty, comforting, yet light with just a dollop of sour cream for creaminess. I sliced up a couple of carrots for color and added them at the same time as the mushrooms. Yummers.

Simplest Chicken and Leek Stew
From Jamie Oliver in Food & Wine, March 2011
Serves 4. 

2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons sour cream
2 teaspoons Dijon mustard

In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.

Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.

Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.

In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve over steamed rice.

1950s Royal Quiet Deluxe Typewriter print

I'm a little under the weather today, but wanted to let you know that there is a new sassy little print in the shop today!

Spinach bread pudding with lemon and feta

I've been making a lot of savory bread puddings lately. They're a great easy way to use up stale bread and whatever veggies you have on hand. You can pretty much add just about anything you'd like. This recipe sparked it all, and I then came across a healthier version from Heidi Swanson of 101 Cookbooks in Food and Wine this month. Her combination of lemon, feta and dijon is pitch perfect. I could easily snarf down the whole pan of it. 

Spinach Bread Pudding with Lemon and Feta

3 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 ounces whole wheat bread, cut into 1/2-inch cubes
5 ounces baby spinach, finely chopped
1/2 cup crumbled feta cheese
2 teaspoons Dijon mustard
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
6 large eggs, beaten
2 cups milk
Kosher salt and freshly ground pepper
1 teaspoon chopped oregano

Preheat the oven to 350°F. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.

In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.

Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.

Okay, so here's the disclaimer: I made a lot of changes to this recipe. Not because it needed changing — it doesn't! I used kale instead of spinach and since it takes a bit longer to cook, I sauteed it with a bit of shallot and the couple of  cremini mushrooms I had hanging out in the veggie bin. I also made about half this recipe, but only had two eggs and didn't wan to wait two hours for it to all soak in together. So after assembling the whole lot, I poured a bit of broth over the other thing to top up the liquid. Crazy, right? It worked! And, I didn't let it sit for two hours, I just put it right in the oven. I also skipped the toasting of the bread because it was already several days old and dry as can be! You could do a whole lot with this basic concept — I've added sweet potatoes to the mix before, or leeks — all delicious!

Have a happy, cozy weekend!

The door is open… link love

I — like many of you, I imagine — spend a large portion of each day online. I'm constantly consuming new images and info and links and stories and recipes and tweets and advice. There are some days when I skim through it all and nothing really catches or sparks or holds. It has more to do with my mood than the actual content I'm finding. And then there are days like today, when everything seems remarkable and inspiring and fresh and new. So, while the feeling is still fresh,  I thought I would share some things that caught my eye this week… I hope you enjoy them as much as I have!

Society of Killustrators: Illustrators contribute to posted assignments

Missed Connections illustrations by Sophie Blackall

The portfolio of illustrator Olaf Hajek

Fabric design contest from Spoonflower

Video of enchanting seaside kinetic sculpture 

Books that rocked your world at 16 but fall flat today

And this same feeling is extending beyond the online realm with the book I just started this morning. I'm not one to call a book "laugh-out-loud" funny. I mean, who says that with a straight face? Well, I am actually laughing out loud, so I don't really have a straight face, so what the heck, I'll say it: This book is laugh-out-loud funny. I mean it. I found the book — The Bucolic Plague: How Two Manhattanites Became Gentlemen Farmers — on a recommended "eco-winter reads" list posted on Design*Sponge by Ashley English of Small Measures. I immediately requested as many as I could from our library (hello, interwebs!) and was most excited to read The Dirty Life by Kristin Kimball. But I'm not the only one and the book has a long list of hold requests on it before mine. In the meantime, The Bucolic Plague came in and I started it in the wee hours of the morning. I kept chuckling in bed like a fool. I had to force myself to put it down and get to work. At which point I started to catch up with my Google Reader… and so goes the cycle!

I'll be back tomorrow with a tasty recipe to start off your weekend right!

Ginger Pear Muffins

These lovelies were made especial for the boy. He loooves pears and also loooves these other mufins, so I thought I'd try these on for size and see if there would be loooove. Definitely something close to it. The ground ginger I have packs a wollop, so I would declare these spicy, but it all depends on the spice level of your ginger. I found this recipe on Canadianliving.com and the best part of that site is that the recipes include a serving calculator. So, for example, you could find out what you need to make just a pair of these pear muffins. Or one for that matter! The site also had a Pear Ginger Muffin recipe that I may have to try — just cuz.

Ginger Pear Muffins
From Canadian Living, October 2005
 Makes 12 

2-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup packed brown sugar
1/3 cup vegetable oil
1 egg
1 cup buttermilk
2 cups chopped peeled pears (from about two large pears)

Topping:
1/3 cup packed brown sugar
2 tsp butter, melted
1/4 tsp ground ginger

In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

In a small bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350°F (180°C) oven until tops are firm to the touch, about 25 minutes.

Note: If you don't have buttermilk, you can pour about one tablespoon of white vinegar into a measuring cup and add milk to make one cup. Let stand for five minutes and it will curdle slightly. Use this in place of the buttermilk.

Get Your Paint On

 

Here's a look at my desk these days. I signed on to take a fantastic online painting course called Get Your Paint On with two artists I greatly admire: Mati McDonough and Lisa Congdon. It's a five-week course and we're already into week four — I don't want it to be over so quickly.  

Acrylic on Illustration Board

If you're familiar with my artwork and shop, you may have noticed that it is dominated by hand drawings that are colored digitally. I've been itching to get my hand back into more of the process painting and/or printmaking.  My prior experience with painting had kind of dead-ended. I had found a technique whose outcome I really liked, but only now am I realizing that I didn't like the actual painting process. I think that's why I slowly moved away from that to the digital. But this class has definitely jump-started my engines and I am really enjoying the process. 

Acrylic on Gesso Board

I'm working with acrylics and am quite a slow painter and decision-maker so I am about a week behind in the assignments, but I'm okay with that. I'm just enjoying the exploration process and am so glad I signed on. It is an incredibly supportive atmosphere and I would encourage anyone who has even the slightest interest in painting, or who just needs a creative jolt, to sign on to the next round — it will jiggle your inspiration in just the right ways!

Owls are the new owl

This little owl lady was an outtake from one of my recent logo projects and I just couldn't bare to let her go to waste. Stickers, anyone? 'Cuz you can never have too many owls?!? Available in the shop today. And — just for fun — check out this super-fun new site from crafty superstar Grace Dobush to find out what the new new is! Click away…

L-O-V-E

A belated thought on Love, courtesy of one of my heroes, Shel Silverstein, from Where the Sidewalk Ends.

Pickles for your paramour

The post is very unromantic, very unsexy. It reeks of garlic and thrift. But here it is anyway, on Valentine's Day, because actually there is a heck of a lot of love in this little dish. From me, for it. It's tangy and potent and makes good use of an item that too often gets chucked into the compost bin, yes?! No more! Save the broccoli! Serve it to your sweetie! Savor it all yourself! Just make some! 

Pickled Broccoli Stems

Via Martha Rose Shulman and the New York Times Recipes for Health

3 or 4 broccoli stems (from one bunch)

1/2 teaspoon salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 tablespoon sherry vinegar or white wine vinegar

2 tablespoons extra virgin olive oil

Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick spears (I do a combo depending on the shape of the stalk — I find the medallions easier to manage.) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.

Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

I've got a thing for typewriters

What do handmade vanilla sea salt caramels, pretty knickers and cross stitch all have in common? They are each featured in posts from the archives of Indie Fixx, a true lifestyle blog covering everything from growing your own food to the latest amazing new indie designers and crafters. Check it out! (You may just see a peak of this typewriter I drew for the archive header. Fun!)

Have a great weekend!

Logo love: Elements Event Design

Here's a look at a new logo--plus a little bundle of flowers--I designed for the super-talented Mandi Buckland's Element Event Design.

Mandi specializes in rustic, yet chic concept-driven events. She is big on craft and handmade elements and has such a creative mind. Here's a sprinking of photos to show what I mean -- I would love to attend one of these gorgeous events! 

If I knew your were comin'…

I'd a baked this cake…Doesn't it look scrumptious? It's upside-down pear gingerbread and it's the whole reason I bought my first cast iron skillet. I was hosting my family for a post-Christmas January get-together back in the late 90s and this was probably the very first cake I made on my own. It was perfect! People raved! It was moist and dark and perfectly spiced! And then I filed away the recipe for years. I delved deep into the files this past weekend and pulled it out to make for a friend's very un-Super Bowl Lasangathon party. I was really excited to recreate the wonder. Let me tell you: this time, meh. That's right. Big flop. Wah… so sad. Dry, not perfectly spiced… meh. So I decided not to share the recipe just yet. I know, such a tease! But, instead, I will share this other cake-related wonderment I saw for the first time last week (via Design*Sponge). I think you'll really like it even if you can't taste it.

DIY Valentine's Cakes from Tiger in a Jar on Vimeo.

From the sketchbook: A Rainy Day theme

  

White Bean and Butternut Squash Soup

After all the snowy, snow snow and ice-itty ice ice and overall general theatrics of this week, I think we could all use a big bowl of belly-warming comfort soup. Yes? This one fit the bill for me this afternoon. It is pure texture— pure velvety goodness. Really, it's just that smooth. And I know, some of you will look at the soaking the beans scenario and say, "Egads, not for me." But don't. It's not that big a deal: Saturday morning, throw those beans in a big ol' pot and fill 'er up with water and go about your day. By the afternoon, you're in business. Dump the water and get on with it! Mmmmm…

Cannelini Bean and Butternut Squash Soup
Adapted from The Very Best of Recipes for Health by Martha Rose Shulman

1 pound cannelini  beans
 2 tablespoons olive oil, divided
1 medium onion, chopped
4 garlic cloves, divided and minced
2 1/2 quarts water
1 bay leaf
2-3 each of thyme and parsley
2 sage leaves
Salt to taste
3 leeks, white part only, well washed and chopped
1 pound butternut squash, peeled, seeds and membranes removed, and cut into 1" dice
Freshly ground pepper to taste

Rinse your dry beans well in a strainer and pick out any wonky looking ones, dark ones and the like. Place in a large pot and cover with 2 quarts of water. Soak for 6 hours or overnight. Drain.

Combine the bay leaf, thyme, parsley and sage into a little bundle and wrap in cheesecloth. Tie with kitchen string. If you don't have cheesecloth, just tie them all together as securely as possible—you want to be able to remove it easily. (This is called a bouquet garni.)

Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5-7 minutes. Add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil,  skimming any foam that rises to the top. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.

Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat. Add the leeks and 1/2 teaspoon salt and cook until tender, stirring occasionally, about 5 minutes.  Add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 5 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another hour or so, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.

Working in batches of 1 1/2 to 2 cups, puree the soup in the blender. Do not seal the top tightly as you do this, as the heat may cause pressure to build up. Return to pot and place over medium-low until heated through. Add salt and pepper to taste and serve garnished with slivered sage leaves.

New York City illustration

I had fun working on a drawing of my former home town with this illustration of New York City, circa 1914, for Manhattan Luddite Editorial. Liz Daleske is a lifelong wordsmith helping people sound, look and be better through fine-tuned editorial content. Give her a jingle if you've got some words to sort out — she's a breeze to work with! (gawp! dangling preposition!) You'll find working with her a breeze!

Inspiration: Illustrator Kim Rosen

Greetings from the Northeast by Kim Rosen

With the level of panic that seems to be in the air surrounding Snowpocalypse 2011: The Midwest Tour, the above image by illustrator Kim Rosen seems appropriate. I am absolutely in love with her drawings. Rosen's color palette and textures give each piece so much feeling and liveliness -- not to mention the faces. I am so envious of people who can draw people so well. Below are just a few examples from this prolific artists -- check out her web site, blog and agent's site for more.  

 Making the most of a morning commute
Associations Now cover by Kim Rosen

 A Bad Haircut, personal piece by Kim Rosen

 David Sedaris, by Kim Rosen

Mommom by Kim Rosen