Sabine Finkenauer

by Kate on July 2, 2015

anthologymag-blog-artwork-sabinefinkenauer-1I’m usually immersed in the world of objects and spaces, so it’s really pleasant to step out of that world occasionally and stare at paintings. Some of you may be familiar with that feeling when you come across a s good painting, and you simply want to stare at it all day long? I feel this way about Sabine Fineknauer’s work.

Don’t get wrong: Her sculptural pieces are equally delightful, and it’s clear to see from many of her graphic collages, drawings, and paintings why she would be compelled to translate some of them into three dimensions. Her work offers a particularly romantic blend of visual treats: childlike colors and gestures, floral motifs, simple geometry, and decorative motifs. I’m hooked! Before you head out for the day, definitely take a look at her impressive body of work—I think it will put you in the right mood as we head into the long weekend.

anthologymag-blog-artwork-sabinefinkenauer-2anthologymag-blog-artwork-sabinefinkenauer-3anthologymag-blog-artwork-sabinefinkenauer-4anthologymag-blog-artwork-sabinefinkenauer-5anthologymag-blog-artwork-sabinefinkenauer-6 { Images via Sabine Finkenauer }


Brook Perdigon Textiles

by Nancy on July 1, 2015

AnthologyMag-blog-BrookPerdigon1When I’m out and about, I gravitate towards pillows and fabric because new textiles are the best way to change up a room with little risk. I have had some major regrets like painting entire rooms the wrong color and buying big pieces of furniture that don’t work well with the rest of my home, so I have become more careful when it comes to decorating. When I walked the West Coast Craft show a few weeks ago, a fabric-covered stool (pictured below), caught my eye and prompted me to take a closer look around.

The textiles in this booth were all created by Los Angeles-based artist Brook Perdigon. With a degree in printmaking and painting, Perdigon hand dyes, paints, and embroiders all of her material. In addition to the stool, there was also a cute lamp shade she covered in a fun triangle design. Her patterns have an organic yet modern feel to them, and are so versatile. The pillows and table runners would make a great addition to any room.

AnthologyMag-blog-BrookPerdigon2AnthologyMag-blog-BrookPerdigon3AnthologyMag-blog-BrookPerdigon4{ All images by Lisa Wong Jackson }


anthologymag-blog-artwork-becoming-aerosolar-1I’ve been following Tomas Saraceno’s work for some time, yet sadly have yet to see it in person. His futuristic environments allow viewers to walk in the sky, wander inside an opalescent inflated dome, and tumble around on a continuously morphing plastic ground. In short, they are magical.

One of his most recent projects, entitled Becoming Aerosolar, is a continuation of his exploration into humanity’s environmental impact on the planet, and imagining more sustainable models for the future. These ethereal, airborne “vehicles” are created from recycled plastic bags, which are heated by the sun to a certain point. They then begin to float upwards. Becoming Aerosolar is currently on view at 21er Haus in Vienna until the end of the summer. If you ever get the chance to view his work in person, do not miss out! 

anthologymag-blog-artwork-becoming-aerosolar-2anthologymag-blog-artwork-becoming-aerosolar-3anthologymag-blog-artwork-becoming-aerosolar-4anthologymag-blog-artwork-becoming-aerosolar-5{ Images via 21er Haus }


Cute Food

by Kate on June 29, 2015

anthologymag-blog-cutefood-4There are a lot of things kids do that adults should not do, such as putting gum in our friend’s hair, flushing various household objects down the toilet to see what happens, or throwing a shrieking fit in the grocery store. But playing with your food? That’s an all-ages activity.

I thought I’d share the work of two very different designers based in Japan who both play with food in a grown-up way. I am a sucker for miniatures, and this furniture cake mold designed by Ryosuke Fukusada goes right to my heart. Think of how much fun this would be to play with! If you’re more into arts and crafts than playing house, you’ll appreciate the adorable decorated cookies from Antolpo. They are actually quite sophisticated in their craft, but delightfully whimsical in form. I want to gobble them all—after playing with them a bit, of course.

Do any of you have a favorite cute food inspiration? If so, please share with us!

anthologymag-blog-cutefood-3anthologymag-blog-cutefood-5anthologymag-blog-cutefood-2anthologymag-blog-cutefood-1{ Top images above via Ryosuke Fukusada; bottom images via Antolpo }


Blueberry-Peach Crisp

by Anh-Minh on June 26, 2015


What better way to celebrate the first weekend of summer than to make Melina Hammer‘s delicious blueberry-peach crisp? (And maybe make it again for a Fourth of July get-together the following weekend!) — Anh-Minh

Last week I harvested the most plump, sweet-tart blueberries at a friend’s farm. I knew I needed to do something special with them. It’s no coincidence that peach season has arrived—thank you, Mother Nature, for this genius timing! And so, with these two delightfully contrasting sets of texture, color, and flavor, I decided to make a crisp.

This is the time of year where I hardly actually cook if I can help it. The local produce is incredible, and the southern heat and humidity has officially set in. Yes, this recipe asks that you turn the oven on. But the only “labor” is grating some ginger and working butter into a few dry ingredients with your fingers, and then you can walk away. No involved pie crust. No whipped egg whites. Nada. And the results are pretty bodacious.

Feast your eyes on—and then make!—this jammy dessert with its fantastic crunchy crust. I swear it’ll bring you back for seconds, maybe even thirds. With enough time to bask in the heat of summer’s glory.

Blueberry-Peach Crisp

Serves 8

for the fruit

  • 3-4 lbs tree-ripened peaches (I tried to find organic and it was impossible—see if you have better luck!)
  • 4 cups organic blueberries
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 cup brown sugar
  • 1 tbsp all purpose flour
  • pinch kosher salt

for the crisp

  • 1 1/2 cups rolled oats
  • 1/2 packed cup brown sugar
  • 3/4 cup all purpose flour
  • 1 1/2 sticks pastured butter, cubed and freezer-cold
  • 3/4 tsp cinnamon
  • 2 tsp fresh ginger, grated
  • pinch salt

PLUS: vanilla custard ice cream, for serving

  1. In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.
  2. Preheat oven to 375°F. Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine.
  3. Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes.
  4. Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This crisp is so virtuous you could even eat it for breakfast!

crisp01 crisp02 crisp03 crisp04 crisp06 crisp07 crisp10{ Recipes and Photos by Melina Hammer for Anthology Magazine }

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