We are fans of architecture. Even more so we are fans of “architectural design.” However, kitsch and the aesthetics of the contemporary commercial Xmas holiday experience, we are not fans of. But we were intrigued by a recent contest at our office to design and build a holiday-style gingerbread house.
The construction and decorative materials were provided to participants (some would be architects, and some legit designers and artists) and included a large gingerbread cookie (of course) in the shape of a pre-fab parts template for the basic house structure, and baggies filled with jellybeans, licorice, gumdrops, pretzels, cookies, marshmellows, candy canes and myriad other sweets of dubious tastes, poor nutritional value and enough sugar to sustain a full-time local dental practice.Continue reading →
A very happy new year to you and yours! Here’s to hoping 2017 is the most awesome year ever (and, if not that, then to hoping that at the very least it’s better than the craziness that was 2016)! We’re marking the occasion with this yummy 2017 chocolate cupcake and some Champagne.
This taco stand popped up at the biannual Echo Park Craft Fair in Silver Lake this past weekend. It seems you can’t drive a block in Los Angeles wihtout seeing either a small taco joint, truck, take-out window or improvised stand. But this one is unique in a couple of ways, most notably in its architecture and construction. The do-it-yourself quality to the construction and use of materials is clever. Long wood boards have been slotted into the gaps in a stack of wood pallets. These pallets form columns and the boards function as shelves and a counter. The menu items are written in chalk on the side of the pallets. White fabric has been thrown over the contruction to form a roof. Then there is the decor. There’s a Tibetan Buddhist-style string of colorful flags strung along the top of the stand. Woven Mexican bowls on the columns add color. Potted plants accent the facade and rest on heavy wood blocks that help support the columns. It’s brilliant, though one wonders how structurally sound it is and whether it’s “up to code,” as they say.
Some colleagues scored some cronuts from the Dominique Ansel patisserie in SoHo on the way back to our office after an early morning client meeting downtown. And they shared with us. And it was good. Really, really good. OMG yummy.
On our recent visit back to Tokyo, we picked up a bag of freshly-roasted espresso beans from Bear Pond Espresso at their cafe at On the Corner in Shibuya. We love the totally unbranded, shiny, silvery bag — it’s only markings are the roasting batch and date numbers.