Bookbinding

Love in the Kindle Era from Grant Slater on Vimeo.


via seesaw

True

via Quipsologies

Have Brain

For Me, For You

Right Round

So, as a designer you often have to make revisions and go several bouts of creative into a project. This I understand, although not always appreciate. Today *big sigh* is one of those days.

I have to go another round on a client project and this song immediately popped into my head, which made me Google it, which brought me to this video. Oh the silver lining of situations, two words: sparkly eyepatch!



... and the day is looking up :)

Bark at Art

The same folks who put together the Artisan Activist show have put together another show benefitting animals. The opening should be a good time, and is pet friendly!

via RedCruiser

Poster Love: Bottle of Jack

via UnderConsideration

Poster Love

via ACE hotel blog

Hot Air Balloon Symphony

via The Pop-Up City

Gulp

Gulp.  The world's largest stop-motion animation shot on a Nokia N8. from Nokia HD on Vimeo.


via  a linkedin post

Hungggry

It's 10:15 and I'm already hungry. Not a good way to start the day, lunch is a long way off!

Probably doesn't help that I saw a recipe for this guacamole bruschetta on Pinterest! Oh yum. I'm making this tonight for dinner (surprisingly I think actually have all the ingredients in my house already... weird... that never happens...)

Just a Taste

Guacamole Bruschetta

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Recipe from justataste.com