joy | unpredictable thoughts

Don’t be afraid of color.

28-09-2011

Today on this extremely gray day — one devoid of energy. A strange change that the end of summer brings and we settle into the coming of winter. What to do? Embrace the season! But don’t be afraid of color.

Here are a few chairs that we picked up for free when a business was closing down. We gave them a light sanding and spray painted them with a combination of colors that add energy, but not too much. The brighten the darkest of winter days or nights.

word today: gelato

By: ste!!a

18-06-2010

objects of desire

Gelato differs from ice cream in that it has a lower butterfat content, typically gelato contains 4–8% versus 14% for ice cream. Gelato generally has slightly lower sugar content, averaging between 16–22% versus approximately 21% for ice cream. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze, that is, to prevent the gelato from freezing solid. The types of sugar used are sucrose and dextrose and invert sugar to control the apparent sweetness. Typically, gelato and Italian sorbet contain a stabilizing base. Egg yolks are used in yellow custard–based gelato flavors, including zabaione and creme caramel.

from wikipedia