16 January 2012

Theory of Colours

What is your favorite color?

The theory of color actually has an interesting begining . . .

The "Theory of Colours" is a work by Johann Wolfgang von Goethe about the poet's views on the nature of colours and how these are perceived by humans, published in 1810.  It contains some of the earliest published descriptions of phenomena such as coloured shadows, refraction, and chromatic abrerration.  In his book, Goethe provides a general exposition of how colour is perceived in a variety of circumstances and the phenomenon of human colour perception.  ~ via Wikipedia.

What I know from years of working with color is that we humans react to color with the same almost expected reaction as any other human.  With some exceptions.  We are often drawn to color from memories or from mood, and both can be fuel for some really amazing reactions. 






 . . . all are huge factors in your determination of color. 

Personally, I seem to wander from one color to another when it comes to my favorite.  I can't really figure out why, but I'm working on it.  I have also noticed that when selecting colors for a client or a project, the answer is always clear for me.  You see, as long as I can remember I have been driven by color.  At 4 years of age I won my first of many coloring contests and later majoring in Fine Arts while in college.  It was a no brainer that I work as a Designer, for aethetics is like breathing for me.  So why is finding my own personal color so difficult?  To many choices? ? ?  Maybe that is a good thing . . .

15 January 2012

Caramel Pecan Rolls

Here's a post that may be unexpected . . . but demand was to great not to share.  Enjoy . . .

Ingredients Needed for Dough ~

1 Package of Yeast
1/2 cup of Warm Water
2 cups Warm Milk
1/4 cup Sugar
1 tspn Salt
1/4 cup cubed Butter
1 Beaten Egg
5-6 cups Sifted Flour
1/4 cup Melted Butter
Cinnamon to sprinkle
Brown Sugar to sprinkle

Dissolve yeast in the warm water (ideal temp is 105 degrees, more will kill the yeast and less will result in no froth).

Combine warm milk, sugar and salt.  Stir and allow to cool.  Once cooled combine yeast mixture, milk mixture, the beaten egg and flour till dough is formed.  Do not over mix.

Put dough out onto a well floured board or stone work surface.  Knead in the cubed butter pieces until dough becomes smooth and elastic.  Place in a well greased (I use Pam) bowl.  Cover with plastic wrap that also is greased on the underside.  Let rise in a warm place.

Meanwhile, let's prepare the caramel for the pan(s).  Ideally you will need two 9x13 pans.

Ingredients needed for Caramel ~

1/4 cup melted Butter
1/2 cup Karo Syrup
1 cup Brown Sugar
1/3 cup Heavy Cream
2 cup Chopped Pecans

Divide each of the above ingredients between the pans you are planning to bake in.  Start with the melted butter and spread it evenly over the bottom of the pan.  Drizzle the corn syrup and heavy cream.  Sprinkle the brown sugar and the pecans.

Now the fun begins . . .

Once dough has doubled in size (or more), turn the dough out onto a well floured board or stone work surface.  Roll the dough to approximately 1/2 inch thickness and shaped more in a rectangular shape verses a round or oval shape.  Melt 1/4 cup of butter and spread evenly over the dough surface.  Sprinkle cinnamon and brown sugar on top of the buttered dough.  Use as much or as little as you prefer, but a good even coat is fine.  Roll the long edge of the dough like a jelly roll.  Cut 1 inch thick slices (I find a long strand of dental floss to work best) and place onto caramel prepared pan.  Lastly, let the rolls rise until doubled in size.  I often will let this step take place overnight allowing fresh rolls to go into the oven first thing in the morning.

Bake at 375 for 30-35 minutes.  Do not over bake.  When serving turn over onto plates.