Paper Art...

So I am working on a project for an upcoming exhibition and in full-on inspiration research mode. I came across these images and died a little inside because of the awesomeness. And then I came back to life and wanted to start cutting paper. Real bad.


(Peter Callesen)


(Jen Stark)


(Elisa Mora)


(Bovey Lee)


(Su Blackwell)

Today I am grateful for... Limes!

Good lord, these little green things add a level of awesomeness to summer that just cannot be topped. I am telling you, summer evenings are just so much better because limes exist. Those who know me well know how much I love a good mojito - can you really go wrong with limes, sugar, mint and RUM? But if there is any doubt about how great limes are, I beg you to try this recipe I recently rediscovered:

Key Lime Pie

1 1/4 cups plus 2 tablespoons sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
3 eggs, separated
1 tablespoon butter
1 teaspoon grated Key lime peel
1/4 cup Key lime juice
1 pie shell, baked (I've used pre-made crust from the freezer department, but if you are more ambitious than me, by all means make your own!)
1/4 teaspoon cream of tartar

Heat oven to 425 degrees F

Combine 1 cup of the sugar, flour, cornstarch and salt in large saucepan. Stir in water. Cook over low heat, stirring until thickened.
Beat egg yolks at high speed until foamy. Stir 1/4 of hot mixture into egg yolks and pour back into remaining hot mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; add butter, lime peel and lime juice, stirring until butter melts. Spoon into pie shell.

In medium bowl, beat egg whites and cream of tartar at high speed 1 minute. Gradually beat in remaining sugar, adding 1 tablespoon at a time, until soft peaks form

Spread meringue over filling, making sure meringue is touching crust to seal. Bake 5 to 6 minutes or until lightly browned. Cool on rack. Chill in refrigerator several hours until filling is set. Prepare to fall in deeply in love with lime.