We are getting really close to putting together our next Seasaw installment which is an exciting literary magazine filled with some excellent party stories! If you've got a way with words and a terribly interesting lifestyle you should send us your best party story.
Send you submissions to Seasaw.art@gmail.com.
Submission Guidelines
The story submission must be:
- on the loose topic of “PARTY” whether it be fiction or non-fiction.
Please state the accuracy to your story or to what degree are the events in the story true. (how-to’s, etc. are also accepted)
- anywhere between 7 to 777 words in length (maximum number of words is flexible)
- submitted by May 27th 2011
*Type Snob Alert: Any submissions in Papyrus will be immediately disqualified
Wednesday, May 25, 2011
Thursday, May 19, 2011
How to Letterpress
Check out this awesome video by Naomie Ross on how to Letter press.
via Public School
Letterpress from Naomie Ross on Vimeo.
via Public School
Letterpress from Naomie Ross on Vimeo.
Wednesday, April 13, 2011
Looking Back
I know we're past our vodka installment but, I found this today and really love it. It's a little house by Alexander Brodsky and it's sole purpose is to drink vodka inside. I wish we could of had out launch party here.
via The Fox is Black
via The Fox is Black
Wednesday, April 6, 2011
Warm-up
We here at Seasaw are getting in the mood for print. We've been researching some letterpress options and are finding opportunities in fun places! More to come on that but, check this out!
Xavier Antin's Just in Time, or A Short History of Production
Xavier Antin's Just in Time, or A Short History of Production
Seasaw is Now Accepting Literary Submissions
For our next Seasaw installment we are producing a literary magazine high in design and entertainment. If you've got a way with words and a terribly interesting lifestyle you should send us your best party story.
Send you submissions to Seasaw.art@gmail.com.
Submission Guidelines
The story submission must be:
- on the topic of “PARTY” whether it be fiction or non-fiction.
Please state the accuracy to your story or to what degree are the events in the story true. (how-to’s, etc. are also accepted)
- anywhere between 7 to 777 words in length (maximum number of words is flexible)
- submitted by May 27th 2011
*Type Snob Alert: Any submissions in Papyrus will be immediately disqualified
We apologize for the novelty internet cat image. We couldn't help ourselves. On that note!
Send you submissions to Seasaw.art@gmail.com.
Submission Guidelines
The story submission must be:
- on the topic of “PARTY” whether it be fiction or non-fiction.
Please state the accuracy to your story or to what degree are the events in the story true. (how-to’s, etc. are also accepted)
- anywhere between 7 to 777 words in length (maximum number of words is flexible)
- submitted by May 27th 2011
*Type Snob Alert: Any submissions in Papyrus will be immediately disqualified
We apologize for the novelty internet cat image. We couldn't help ourselves. On that note!
Tuesday, April 5, 2011
Press Pass
We have had so much fun hearing and seeing good feedback from the launch of our first vodka infusion installment. Word around the campfire is someone shared their installment with the woman who owns Victor's and she loved the vodka infusion. Also, much love to
LOL/OMG and L'etoile for their shout outs!
L'etoile link.
Another link was up on the world-wide trends site, NOTCOT, as well.
We're so happy people have been enjoyed our first installment and even more excited to get started on our second, a literary magazine! More on that to come.
LOL/OMG and L'etoile for their shout outs!
L'etoile link.
Another link was up on the world-wide trends site, NOTCOT, as well.
We're so happy people have been enjoyed our first installment and even more excited to get started on our second, a literary magazine! More on that to come.
Friday, March 11, 2011
Monday, January 17, 2011
The Process
Step 1: Squeak it clean.
We used piping hot water and the finest soap to ensure extreme cleanliness.
The rather large tub is gently scrubbed with the utmost care.
Step 2: assemble ingredients to form the mis en place. In this case we have used Organic Medjool Dates, Madagascar Vanilla and our favorite infusion vodka; Svedka.
Step 3: Place the ingredients in the vodka.
It really is this simple.
Step 4: Done.
Bottling and filtering are the final step but we must wait a short period of time until it is just right.!
Wednesday, January 12, 2011
Phoenix dactylifera
Last week two new vodka infusions were introduced: date and vanilla. Surprisingly date was overall favored by tasters. We decided to proceed with infusing vodka with dates.
Apparently there are no real appetizing photos of dates on the internet. So, I found this photo of dates pre-sun before they get shriveled up and look like a fat raisin. Dates (latin name Phoenix dactylifera) are an important traditional crop in Turkey, Iraq, Arabia and north Africa west to Morocco. Dates are also cultivated in southern California, Arizona and southern Florida in the United States. According to a study, "dates may be considered as an almost ideal food, providing a wide range of essential nutrients and potential health benefits." With that we decided to infuse it in vodka.
Apparently there are no real appetizing photos of dates on the internet. So, I found this photo of dates pre-sun before they get shriveled up and look like a fat raisin. Dates (latin name Phoenix dactylifera) are an important traditional crop in Turkey, Iraq, Arabia and north Africa west to Morocco. Dates are also cultivated in southern California, Arizona and southern Florida in the United States. According to a study, "dates may be considered as an almost ideal food, providing a wide range of essential nutrients and potential health benefits." With that we decided to infuse it in vodka.
Friday, January 7, 2011
The Results Are In!
Here are the terribly scientific results from the last vodka tasting. Our special friend decided to draw pictures that represented how he felt about the vodka flavor. It seems that pear came out on top but, we've got a brand new recipe that we're working with and will be posting with more information soon.
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