Logo re-creation
I was recently asked by a good friend to do an emergency logo recreation. She gave me an embedded .jpg file of a black logo surrounded by white.
I recreated the logo for her in Illustrator within an hour.
Here is the result. Click on each image to view larger.
Old art projects (image heavy)
This is an art dump for art dating from 2001 to 2010 that are not on my main portfolio website. Most of these were for recreational pieces or pro bono works for other groups or individuals.
We’ll start with people wearing some shirts with some of my logo creations.
First is a logo I designed for the “chickam project.”
Next, the logo I designed for a “balloonologist” named Twyst. The logo can be viewed on the main site.
This is a sample of my 3D texture art from 2005.
Here are some old speed paints from the early 2000′s.
These two are work-in-progress screen caps from the portrait on the main painting site.
Up next are some old paintings done in various dry or digital media. Some of these were used as magazine covers for the University of Maryland’s Tsunami Fanzine.
Some photo manipulations. The original followed by the altered version.
I leave you with this animated gif manipulation. My take on a flaming Moe.
Guest comic
The following are the guest strips I did for Bunny
My husband and I have also created a webcomic based on the antics of our domestic house cat named Bella. I create all of the illustrations and we co-create the ideas for each strip. It is updated on Mondays and Thursdays AEST.
Please visit often and bookmark La Bella Vita!
Heart Cookies
I made these for Andrew to take in to work tomorrow (Friday) for Valentine’s Day. They are very simple and incredibly tasty!
Here’s the recipe for the Brown Sugar Cookies:
125g unsalted butter
1 teaspoon vanilla extract or essence (I used imitation because it’s actually BETTER than real vanilla extract.)
½ cup brown sugar
1 tablespoon golden syrup (or you can use honey or a thick maple syrup)
1¼ cups self-raising flour
Cream butter, vanilla, sugar and honey until light and creamy. Mix in flour and blend until doughy. Very lightly flour a wooden rolling board and hand flatten the dough very carefully. The dough is too delicate to roll with a pin. Then cut out your shapes, place on a flat cookie sheet lined with baking paper and cook at 150ºC (or 130ºC Fan Forced which is what I did) for 30 minutes or until firm. Remove and let cool. Once cool, roll out your icing using sifted caster sugar as a flouring agent on your rolling board and cut using the same shapes you used for the cookies. Brush some golden syrup (like a glue) onto the inner portion of the cookie, and place the icing on top and in the center.
That’s it! So simple and tasty and perfect for people with egg allergies.
Themed Cupcakes
Andrew’s coworkers loved the last cupcakes so much, I made more.
I also made some in honour of “Talk like a Pirate Day!” last November.
Banana Nut Bread is next on the baking list.. as soon as it cools down a little bit.
Scaramuchesque
This is a papier-mâché mask I have been working on.
I added gold leaf to the border, coated the entire mask with a satin finish, gave it an antiqued, “worked wood look” and finally, weaved some gold thread and applied it to the border. I don’t know if I’m done with it now, or if I want to do more. I have found some black ribbon for the tie.
Lemon Meringue Tarts
Filling
1 can (14 ounces/1.75 cups) sweetened condensed milk
1/2 cup fresh/strained lemon juice
1 teaspoon grated lemon zest
3 egg yolks
12 mini tart crusts (but I had enough left over for 6 more)
Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven at 325ºF/160ºC
Combine the s.c.milk, lemon juice, and zest; blend in egg yolks. Ladle among the mini tart crusts. Bake for 10 to 12 minutes until the filling is just set.
With an electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Transfer the meringue to a piping bag fitted with a medium star tip. Pipe stars of meringue all over the surface of each pie. With a blow torch, carefully brown the meringue on top of the pies, or put back in oven on a higher setting, but keep an eye on it because it will brown quickly!
These are for Andrew’s Thursday Morning Tea event. The lemon comes out creamy and so delicious. I didn’t overwhip it so I could maintain a soft and creamy consistency while still having peaked points.