The art of the papercut has fascinated me for some time and I have been thinking about it a lot lately whilst contemplating decorative projects for baby’s room.
Maybe it’s because I have never delved very deep into it myself. Maybe it’s the delicacy or intricacy of it or perhaps it’s because something so unique and timeless can come from something as simple as paper. Whatever the attraction may be, I wanted to share some of my favorite papercut artists and inspirations with you.
Peter Callesen‘s work is awe-inspiring. He works in all sizes and his creativity in composition is incredibly unique. His subjects are clever and thought-provoking and sometimes a bit sad. Almost all of his pieces are 3 dimensional.
His thoughts on his media: “I find this materialization of a flat piece of paper into a 3D form almost a magic process – or maybe one could call it obvious magic, because the process is obvious and the figures still stick to their origin, without the possibility of escaping.”
Can you believe that skeleton is made out of paper?!
Elsa Mora is a very busy little bee. Just stop by one of her dozen blogs about dolls, papercutting, or fashion to check in and see! You may discover her jewelry or illustrations there too.
I really love Elsa’s work as it is somehow fantastical and personal at the same time. You can almost read about her experiences in the cuts and veins of her work. She layers characters within one another to almost make you feel like a peeping tom.
Have you ever torn a leaf with your fingers? Ever tried to peel the leaf away from it’s veins? Well I have, and I always fail to do it perfectly. This is just one reason I am completely in love with Jenny Lee Fowler‘s brilliantly executed leaf silhouette portraits. And guess what else? She does traditional freehand silhouettes:
“I cut this type of portrait using the traditional freehand method, by observing a person in profile (sitting in front of me or on a computer screen) and cut their likeness directly into the paper. It’s much like gestural drawing, only with scissors.”
And as if those aren’t impressive enough, she also works with birch. I really love all of her techniques whether it be the simple yet classic silhouette or her snowflake style or flat papercuttings. Look at these and be instantly transported to a beautiful forest surrounded by deer and sunshine.
I don’t know about you but I’m so inspired, I’m going to go out and get myself a self-healing mat right away!
Hehe. Number 27 sounds awesome.
28: I learned this from a woman who actually knew nothing about cooking but for some reason, knew this trick and I love it.
34: Sounds like one of those depression era tricks when times were incredibly tough.
It doesn’t matter what coast you’re from. Thin and crispy, thin and floppy, thick, deep dish…
Pizza is delicious. Pizza is amazing. It is versatile.
It can be topped with greasy meats or healthy vegetables. It can seem fancy schmancy, funky or classic.
It is also one of the most profitable foods in the food service industry. It’s fun for kids to make.
All of these things mean that it is a good idea to make your own at home. Don’t be scared. You will see the words yeast and rise in the following recipe but don’t run! It’s a single bowl method and I was testing ingredient combinations for this crust before I knew how yeast worked. What’s better?
This recipe can make 3 different styles of crust. Don’t believe me? Just try it. This is a great recipe for those who are afraid of yeast and bread baking because it’s almost foolproof.
Perfectly Versatile Pizza Crust
(from Wendi Kent)
you will need:
1 packet (1/4 oz. or 1 1/2 tsp.) Active dry yeast
1 3/4 cup all purpose flour plus some for dusting
(for whole wheat crust: exchange 1/2 cup of white for wheat)
1/2 tsp salt
3 Tbsp olive oil (plus a little for brushing)
1/2 Tbsp honey (or sugar)
3/4 cup 105-110° water
cornmeal or semolina for dusting
In a large bowl, combine all ingredients (including sugar if you’re using it instead of honey) except water and honey. Add the honey to your hot water and then temp it again to be sure it is still the proper temperature. Add water to mix.
(But, Wendi, it looks like a big mess and that’s not how you do it when you make bread and shouldn’t I do the yeast and water different and are you sure this is going to work? Chill out. It will work.)
Combine until dough forms. Once combined, knead 5 to 15 times on a floured surface. You are kneading JUST until dough becomes resilient unlike bread.
Cover with a light towel and let rest. Choose your style below.
For thin, crispy crust: Preheat your oven to 400°. Let dough rest only 5 minutes. (It still should have risen a bit.) On lightly floured surface, roll dough out with rolling-pin. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. You will likely have some dough left after trimming the edges. I like to make bread sticks from this (below). Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Pre bake 8-15 minutes or just until light golden. Remove and add toppings. Finish baking.
For thin, soft crust: Preheat oven to 400°. Let dough rest only 5 minutes. (It still should have risen a bit.) On lightly floured surface, roll dough out with rolling-pin. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. You will likely have some dough left after trimming the edges. I like to make bread sticks from this (below). Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Add toppings. Bake until crust is golden and toppings are done.
For thicker crust: Preheat oven to 400°. Let dough rest 10 to 15 minutes. (It should have risen quite a bit.) On lightly floured surface, roll dough out with rolling-pin to desired thickness. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Pre bake 8-15 minutes or just until light golden. Remove and add toppings. Finish baking.
For bread sticks: Take excess dough and roll out into long strand(s). (I like to twist two together.) Brush with olive oil. Sprinkle with garlic salt, oregano, and red pepper flakes. Bake until golden and serve with sauce. Nummy and no waste!
My Nana gave me some old crochet magazines many years ago and I love some of the things in them.
Like, how about this classic, patriotic granny square vest?
Seriously though, How gorgeous is this child?!
16 is a great one I read about a while ago. It really works!
Um….I love number 20.
This entire page is really meant for southerners. I mean, it’s all about how to use fat and grease to make things yummy!