Andreja Brulc's Blog

Merry Christmas and Happy New Year

Posted in Greetings Cards, Marketing material by andrejabrulc on 24/12/2016

Thank you for following (or landing on) my blog – I wish you all a merry Christmas and a prosperous 2017!

merry-christmas-and-happy-new-year

The card is made out of neon lights typography. The letters were assembled from numerous photos I took of showing neon signage around Soho, London, in Dec 2004. The photo project was part of Experimental Typography course at London College of Communication (University of the Arts), led by Sarah Hyndman, of With Relish Ltd and Type Tasting. Below is a photo of Christmas lights from the same field trip.

christmas-lights_soho_london_2004

 

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MEXICO Project: Happy 2013 from Mexico!

Posted in Greetings Cards, Marketing material, MEXICO by andrejabrulc on 31/12/2012

Thank you for following my blog – I wish you a prosperous Happy 2013 and greetings from Mexico!

This typo ‘Happy 2013’ card consists of food ingredients, all of which are staple foods and native to Mexico. It starts and ends with the essential ingredients of Mexican cuisine – beans as in beans and beans as in chocolate. The ‘typo card’ is my idea of Como agua para chocolate (transl. Like Water for Chocolate), a popular novel published in 1989 by Mexican novelist and screenwriter Laura Esquivel. If you have not read the book or seen the movie, read or see it in 2013! Only then you can understand Mexican ‘love affair’ with their food!

Feliz 2013! Srečno 2013! Glücklich 2013! Felice 2013!

Happy_2013

HFrijol (bean) – One of the Three Sisters that were the three main native crop plants that originated in Mexico: the other two are maize (corn) and squash. These tasty beans come in or with just about anything. I am hooked!

AChayote (pear squash) – It is a delicious salad ingredient. Definitely absolutely hooked!

PCatarina chile – It is related to the Cascabel chile (rattle chile) group that originates in Mexico. All other chillies, when dried, looked at first quite similar to me, while I fell under the spell of these two species almost immediately as they look so different, interesting and recognisable with their teardrop shape. They are also quite musical – their rattling sound of the seeds inside when shaken surpasses all the maracas on the market, a traditional Mexican toy that has unfortunately almost disappeared (thanks to China!) and therefore hard to find. The chilli is used to make tamales, marinades, stews and soups. Tamales are a must when in Mexico!

PTomatillo ( Mexican tomato) – It is an essential ingredient to prepare green moles (sauces) together with the poblano chile peppers. One of my favourite dishes – Angela’s Espagueti con chile poblano, our chef at Arquetopia. I was spoiled rotten!

YChile de arbol – This species of chilli literally translates as a ‘tree chilli, as the bush on which it grows resembles a small tree. The chilli is a very narrow and curved that starts out green and matures to bright red colour. Unlike many chillies, this one remains bright red even after drying. The fresh version has the same name. So, definitely another chilli pepper that I can easily recognise – and I better as it is so so so hot! They are very small, and the smaller the chilli pepper grows to the hotter is its burning sensation. I managed to get them into my eyes when taking photos – of course, naturally, I ‘cried’! FYI, wash your eyes with warm water as soon as you can.

2Habañero chile – These chillies – the hottest chilli peppers found in Mexico – are the dreaded and deadly Yucatán killer, known to the Mayas as the ‘crying tongue’. They are very small (2–6 cms long) and lantern-shaped. They range from light green when unripe to bright orange when ripe. They are grown on the Yucatán peninsula only and are thus an essential ingredient of Yucatán food. When researching this chilli I found the following warning:

The peppers are actually so hot and dangerous that precautionary measures should be taken when handling them, including nylon or latex gloves and goggles to prevent getting capsaicin in your eyes. Capsaicin is the chemical used in Pepper Spray. When cooking with these, be conservative in the amounts used. Habanero chilies are rated 100,000–350,000 on the Scoville scale.

Another account tells me that some chillies [habañero are part of it] are so pungent that a farmer needs to wear gloves in order to avoid the skin on their hands from blistering. Blimey! An exeggeration or what! But I only now understand my agony of 10 years ago when I was in Yucatán – my food must have contained this chilli! I am now absolutely certain. The sensation of the heat in my mouth felt as if I was buring in hell! I had to drink 5 bottles of cerveza afterwards and yet I was still in agony! The only positive outcome of that experience is that I now feel I am a true veteran – I can eat anything containing chillies and nothing will ever surpass that unique experience of Tolumn!

0Aguacate (avocado) – Well, do I need to say more … ! Our favourite party dish of all generations – guacamole dip – with tortilla chips, accompanied by a bottle of cerveza! Scrummy! I will never forget the experience of the best-flavoured avocado I ever tasted in my life – the very last one and freshly picked from a tree by the mother of my Spanish teacher in her garden in Tlacolula. The most generous and delicious gift ever given to me as the experience of that avocado melting on my tongue like butter made me feel I was double in heaven!

1Calabacín (squash or courgette) – Leaving in a boring land of northern Europe where exotic fruits and vegetables have a long way to travel to, to my pleasure, squash can grow quite well in our climate, so no wonder why courgettes find their way on my plate quite often (yeah, I am a bit of a courgette addict!).

3Maíz (maize or corn) – A daily staple food to make tortillas, a Mexican ‘bread’. It comes in three colours: white, yellow and blue.

! Granos de cacao (cocoa beans) – Essential: CHOCOLATE, yes, with capital letters! ‘I can resist everything but ???‘ Perhaps my new year’s resolution but I shall say no more!

Merry Christmas and Happy New Year 2012

Posted in Greetings Cards, Marketing material by andrejabrulc on 23/12/2011

Thank you for following / clicking my blog …. I wish you a merry Christmas and a very prosperous New Year indeed!

This card is made from the following fonts: Snow by Kapitza and Memoriam II by Patrick Griffin (published by Canada Type).

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