I am loving neon signage lately since seeing some of Tracey Emin’s amazing work. Here are some other super cool signs including handwriting by Bruce Mau designer Sarah Foelske, an homage to Canada by Mason Studio, and customizable signs by Penny Farthing that are sure to light up your space.
Art by Tracey Emin
Sarah Foelske’s ( Designer at Bruce Mau) apartment
By Mason Studio, IDS 2012
Penny Farthing Design
This summer my family has started to grow our own vegetables and herbs, partly because organic store-bought is getting more and more expensive and partly because nothing tastes as good as pulling out things from your garden and eating them right away.
So in an effort to eat better in general, I found myself doing things like making homemade pizza dough, and homemade desserts such as this frozen yogurt. It really is so delicious and light, and it does not taste like the store bought stuff at all.
Mango Frozen Yogurt
3 cups (750 mL) mangoes, (2 medium about 12 oz/375 g), cubed
1/3 cup (75 mL) instant dissolving fruit/berry sugar
1 tbsp (15 mL) lemon juice
1 cup (250 mL) Balkan-style plain yogurt or 2% plain yogurt
In food processor, whirl together fruit, sugar and lemon juice until smooth. Add yogurt; whirl until blended.
Press though sieve into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and purée in food processor until smooth. Scrape into air-tight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer’s instructions. (Make-ahead: Freeze for up to 1 week.)
Valentino recently created 25 costumes for four works, including one new ballet choreographed by Peter Martins and one by British choreographer Christopher Wheeldon. The finale, “Bal de Couture,” is a world premiere choreographed by NYCB’s ballet master-in-chief Peter Martins, with music by Tchaikovsky, who happens to be Valentino’s favorite composer. Valentino drew only 30 sketches to get his perfect sixteen. “What you see now, I drew it seven months ago,” the designer says. “I told Peter I would love to do some black-and-white, white-and-black, very graphic. And of course I wanted to put some red inside because it’s Valentino red. I love the surprise of the color inside.”
Please refer to Vogue for full details.
Photographs by Mimi Ritzen Crawford, via Vogue.com
Filed under dance, Fashion
Here is just some of the freelance design projects I’ve been doing over the past six months.
dancer: Tina Periera, The National Ballet of Canada
shot on location at The Extension Room, Toronto
Costume, Graphics and Layout: Angel Wong
Experimental Dress designed by Angel Wong
Photo: Elah Barshi
shot on location at Alsop Studios, London UK
Custom Book/layout Design: Angel Wong
images via they all hate us, honestly wtf and harpers bizarre.com
I have made this salad every summer without fail for the last three years and it’s always a crowd pleaser. The basic recipe is from the Giada’s Kitchen cookbook, but I always add fresh lettuce to it and sometimes if I’m extra hungry I’ll add chicken to it as well.
Giada De Laurentiis’s Fergola and citrus salad
- For the orange oil
- 1/2 cup extra-virgin olive oil
- 1 orange, zested
- For the salad
- 8 cups low-sodium chicken broth
- 1 pound fregola pasta (or orzo)
- 1 orange
- 1 pink grapefruit
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1/2 tablespoon fennel seeds, lightly toasted
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside.
For the salad: In a large saucepan bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 10 to 12 minutes. Drain the pasta and dump it onto a large baking sheet. Spread it out into a single layer and let cool for 10 minutes.
Meanwhile, using a small knife, cut all the peel and pith off the orange and grapefruit. Holding the fruit over a large bowl, cut between the membranes to release the segments into the bowl and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.
I love the neon Tom Binns necklaces that’s been trending this past summer and I’ve seen a DIY few tutorials using nail polish. I tried it once and it looked terrible so it ended up in the rubbish bin. However, this time I tried two different techniques and they worked out pretty well for me. The last step when you seal it is to use either clear nail varnish or a clear acrylic spray with a matte finish.
Technique number #1- paint
What you need:
Clear nail polish or spray varnish in a matte finish
The trick to using paint is this- use guache. Guache is a flatter, more matte finish paint that’s pretty similar to arcrylic. Get a good quality paint- I used Designers Gauche by Windsor and Newton. I created a design that was a gradient pattern and then used a contrasting colour to add some more interest. When the paint is dry seal it with the clear nail polish. This will slightly change the colours of the paint but you need to waterproof it as the paint is water based and can run if you get it wet, and the last thing you want is paint all over your clothes! Be sure to use a matte finish as well, otherwise it will make your paint shiny and it wont look as good. Heres the result! The colours turned out so bright and I cant wait to wear it!
Technique number #2 – Nail Polish (take two)
What you need :
Good quality nail polish- this is key. Last time I used nail polish from the dollar store and it looked awful, so this time I used my China Glaze (the colour I used is Flip Flop Fantasy) and it worked out a whole lot better.
Cheap rhinestone necklaces: I got mine from Ardene but you can get these from anywhere. Forever 21 usually have some fun ones too.
Establish a design and try not to over due it. Less is more. I spaced out my neon alternating with the clear crystals and here’s the result!