2012 Calendar Round Up, Part 7

I’m just about ready to start holiday card round ups, but first I have a few more 2012 calendars to share with all of you!  Today’s round up (part 7!) includes everything from hand drawn illustrations to modern letterpress and screen print designs to a soft and subtle dip dyed calendar.

Ink + Wit

Humunuku

 

Parrott Design Studio

Albertine Press

Missing Q Press

 

The Wild Unknown

Sweet Daddy Design Shop

Caitlin Keegan

 

Cats Let Nothing Darken Their Roar

Kring Emporium of Tiny Literature and Cards

Ash & Anchor

Dozi

Did you miss any of the pre­vi­ous cal­en­dar round ups? You can find them all right here!

{images via their respective sources}

Amy + Mike’s Vintage-Inspired Gold Letterpress Wedding Invitations

Happy Monday everyone!  I find myself gravitating to all things shiny and metallic as the days get shorter and colder, so I was thrilled when Vici-Jane and Richard from the UK-based Artcadia sent over these fun vintage-inspired gold wedding invitations for New Zealand couple Amy and Mike.  Vici-Jane and Richard previously worked with Amy and Mike on an acrobat-inspired save the dates and carried the theme through to the invitations.

From Vici-Jane: Six months ago, Amy and Mike contacted us to commission a design for acrobat themed save the date cards, in ticket style.  We’ve continued this fun theme throughout their 2 colour letterpress invitation suite.  We used gold and black ink, giving the suite a real luxury feel.  The resulting look is perfect for their New Zealand wedding where they’ll be having an acrobat to entertain their guests!

 

Thanks Vici-Jane and Richard!  Check out more from Artcadia right here!

Check out the Designer Rolodex for more tal­ented wed­ding invi­ta­tion design­ers and the real invi­ta­tions gallery for more wedding invitation ideas!

Photo Credits: Artcadia

Southern Weddings, Issue 4

Many thanks to the editors of Southern Weddings for including me in their latest issue!

I was asked to reimagine my wedding in true southern wedding style, along with some of my favorite fellow bloggers.  Click the cover image above for a sneak peek at the article, and check out the latest issue on newsstands now!

Stationery Trends – Fall 2011

Many thanks to the editors of Stationery Trends for asking me to contribute to their Fall 2011 issue!

Read the full article here!

Friday Happy Hour: Hot Apple Toddy

The Toddy is a drink that has stood the test of time, dating back to the American Colonial period.  It’s delicious, smooth, and – when made hot – keeps the cold at bay better than most anything else.  This version incorporates both apples, making it sweeter and fruitier, and apple brandy, a quintessentially American liquor.  Looking for something to keep you warm this fall?  A drink to follow Thanksgiving dinner?  This is your drink.

Read below for the recipe!

Hot Apple Toddy

2 oz Applejack or Apple Brandy
1/4 oz simple syrup
1/4 oz honey
1 splash lemon juice
4 oz boiling water
1/2 of a baked apple

Slice an apple in half and bake it in the oven at 350° for 30-45 minutes until soft.  Peel off the apple skin (it should come off easily once baked), combine the apple with all the liquid ingredients except the water and muddle together until the apple has dissolved into pulp.  A pinch of nutmeg or cinnamon can work well here.  Strain into a mug or a tempered glass and – the best part on a cold night – add the boiling water (a little at a time if you’re using a glass to avoid cracking).  Garnish with an apple slice or cinnamon stick and drink piping hot.  Enjoy the feeling of warmth returning to frozen limbs.

 

If you’re in a rush, you can always skip the baked apple.  A Hot Toddy, made from spirits, sugar, and hot water is pretty great with or without the fruit.

A note on spirits: You can make this drink with brandy or whiskey, but applejack or apple brandy make this a drink our earliest forebears would have enjoyed on a cold night on the frontier.  Pretty much everyone back then was making and drinking applejack.  Applejack was traditionally made by freeze distillation: fermented apple cider would be frozen in winter, the ice skimmed off periodically to reduce the water content and increase the proof until you had brandy.  When John Chapman, better known today as Johnny Appleseed, traveled around the country in the early 1800s planting apple orchards, he planned to sell them to settlers not so they could bake pies, but so they could make, sell, and drink applejack.

It’s not so easy to get real applejack these days.  Laird’s sells a liquor and calls it applejack, but it’s really a blend of apple brandy and (mostly) neutral spirits, which means a lot of the color and flavor is added artificially.  Look for an unblended, aged apple brandy or Calvados.  You’ll get pretty much the same flavor and body, though they’re not freeze distilled.

Photo Credits: Nole Garey for Oh So Beautiful Paper