Design inspiration: iamrader

Friday, 29 August 2014

Awhile ago, I was browsing through kinetic typography/motion graphic videos on vimeo and came across this little gem:

BBC KNOWLEDGE 60 from iamrader on Vimeo.
Even now, this video remains as one of my favorites. I loved how the animations flowed effortlessly from one concept/scenario to the next, how the aesthetic styling was minimal but quirky and whimsical with the extra texture detail here and there and the intricate detail in animation that added more dimension to the more simple look.

It's too bad I couldn't embed examples of his other work, but I found them visually riveting as well, especially his TV teasers for the BT TV platform. Iamrader (Mauro Rader) incorporated the brand colours throughout the teaser without being too blatantly obvious about it, and managed to convey the different facets of the platform (cool, serious, fun and playful) while staying consistent stylistically.

So I took a wrong turn

Tuesday, 26 August 2014

And somehow ended up almost in Georgetown LOL.

Thank goodness for Best Western and their WiFi :P

When an employment offer keeps getting pushed in my face, even though I just started my job

Chocolate Caramel/Double Chocolate Macarons

Monday, 18 August 2014

I would have to say the highlight of this past weekend was the lovely afternoon spent baking with Joyce (you can go check out her blog here!), another baking enthusiast and friend whom I met through playing badminton at the local community centre I go to. It was a nice contrast to the gloomy weather and mood/happenings earlier that day, so I greatly appreciated that time spent baking.

We followed this recipe, although in typical Melody fashion, I didn't completely follow it. I didn't want to stress myself on the urgency of having to spread super runny caramel as the filling, so I thought we were going to make the thicker caramel from this recipe. But in actuality, Joyce had magically presented me with a jar of leftover caramel that she made for a previous baking session.

So given the brown colour of the batter, we found it a bit humorous that our little soon-to-be macaron shells reminded us of piles of poop in a way. But as seen in the next couple of photos, they turned out pretty swell!

Just pictured above was our first caramel filling attempt. It was a bit much, so we learned to put less in the next ones. Nonetheless it still looked pretty awesome!

I loved how the 'feet' of the macarons turned out... and even though there is always room for improvements, I felt that at least this time around, my attempt at making macarons were less lumpy than my previous time :)

We eventually ran out of caramel filling, and because we were pressed for time (damn we spent so much time just sifting the dry ingredients... I think it's time I invested in a larger sifter *sigh*), we didn't really get a chance to drizzle melted chocolate on the top of the macarons like we thought we would. Instead, we used some of the chocolate, mixed it with some leftover whipped cream I had, microwaved it and...viola! Chocolate ganache (all thanks to Joyce's genius).

Some things to note from my experience making macarons the second time around:
• Sifting makes a sizeable difference. In fact, if I had the proper resource and efficiency (sifting was really time consuming that day...), I would've sifted maybe even twice or a third time just to get the powder to be reallllyyyyy fine.

• If getting a macaron mat is not your thing, the next best thing is parchment paper and a pre-drawn template. I just used my circle stencil that I used back in highschool/university for art projects as a guideline to how each dollop of batter should look on the sheet.

• When squeezing the batter out onto the parchment paper, it's best to have at least ¼ of a cm worth of thickness. Anything less would cause your batter to burn, even if it's just 10 minutes.

• Apparently I should have prepared my egg whites a day before. I got curious as to how people make that absolute perfect texture, and that's what the internet said (one of the tips anyway). I shall try that next time.

• Your macaron filling causing the cookie to shift a little? Refrigerate it and it should be good to go :)

My Work Pile...

Online Shipping for $25 At the Muji Online Store

Monday, 11 August 2014

And all I wanted were pen refills :(

When You still smell your perfume from last night after a shower

Sunday, 10 August 2014

Goddamn I must've sprayed too much...

When Someone sends a recommendation of a mediocre designer/piece of work at my workplace

Thursday, 7 August 2014

And I'm just sitting at my desk thinking,

Developing a Love/hate relationship with High Waisted Pants

TBP: Scaddabush

Friday, 1 August 2014

Maybe it's just me, but I feel like I've posted quite a few Italian places already, and this one kinda adds to the pile.


Actually maybe not really.

Then again, Scaddabush used to be Alice Fazooli's, which was an Italian Seafood restaurant before it didn't do so well.

Anyways, ever since the fall of Alice Fazooli's, I haven't tried the food at the renovated area until earlier this year, when a couple of friends decided to have lunch there.

It still had that rustic interior that I saw the last time they refurnished the area (when Alice Fazooli's was probably called something else and heavily reduced their menu), though I don't remember if they had the chalkboards placed around their brick columns by then. Nonetheless, I still appreciated them, as calligraphy has always been a soft spot for me.

Their menus reminded me of those from WVRST and HotB, using "hipster" font on textured/brown paper.

I ordered their Pesto Pollo in large, which was a dish of fettuccine, sauteed chicken accompanied with semi-sun dried tomatoes, baby spinach and basil pesto cream sauce.

The pasta didn't blow my mind, but it was still enjoyable. It was also a bit saltier than I expected, but it didn't leave me wanting to order something else. Would I come here again? Maybe, if I was at a loss of a really good place to eat, and was given recommendations of other more awesome dishes to try. Otherwise, I'd like to exercise my options...
Until next time!