Thursday, July 25, 2013

Art in Action: AetherEdge

AetherEdge is an up and coming 3D animated short film.  The story revolves around a hero, Floyd, who lives in a dystopic and futuristic world.  On his journey of self discovery and mission to discover the secrets of his past, Floyd encounters many adventures and battles along the way. 

The project's creators take you behind the scenes and show you the development process of how Floyd started out as just an idea and then became a 3D character.   I am always fascinated by the art concept design process.  It is interesting to see how a character design changes as the story becomes more solidified. 

The artists behind AetherEdge currently have a Kickstarter funding project in order to raise funds to produce a proof of concept and hire musicians and sound effects artists.  


If you want to learn about the 3D animation process check out their website, Kickstarter page, and facebook!

*** This post and La Petite Artist are not sponsored in any way by AetherEdge.  Everything mentioned are my honest thoughts and opinions!

Saturday, July 13, 2013

Summer Favorite: Peach Pie

I make this peach pie once a year and it tastes like pure summer sunshine.  Baking this pie during the summer is best because that is when peaches are in season. 


1. First you need to peel the peaches and the easiest way to do this is to blanch them.  Blanching peaches loosens the skin and makes them very easy to peel.  This works best when you use very ripe peaches. Place the peaches in a pot of boiling water for about 40 second to 1 minute.

2.  After 40 seconds to 1 minute, use a slotted spoon to transfer the peaches from the boiling water into a bowl of ice cold water.  Leave the peaches in the cold water for about 1 minute and then transfer the peaches to a cutting board.

3.  Use a your fingers or a small paring knife to slip the skin off the peaches.

4.  Peel the skin off all the peaches and then remove the pits.  Slice the peaches into about 1/4 inch to 1/2 inch slices.

5.  Place the peach slices in a bowl.  Then add the 3 tablespoons of flour, 1/2 cups of sugar, 3 tablespoons of lemon juice, and the pinch of salt.

6.  Let the mixture stand for about 15 minutes, stirring occasionally.

7.  While waiting, you can prepare your pie crusts.  You can make a pie crust from scratch, but for this pie I used the ready made pie dough.  Place one pie crust in the bottom pie pan.  For the top crust I cut a cute design  in the dough and this also allows the pie to ventilate. 

8.  Pour the peach filling into the file crust and make sure it is evenly spread out. At this point you can cut up the 3 tablespoons of unsalted butter into tiny cubes and place them over the filling.  I ended up using only about 1 Tablespoon of butter because it looked like enough butter to me. 


9. Place the top pie crust over the pie and flute the the pie crust.  

10.  Bake in the oven at 425 degrees Fahrenheit for 55 to 65 minutes.

Ta Da!  The most delicious peach pie is done!


This pie is best served with a vanilla ice cream.  Enjoy! 

Friday, July 5, 2013

Inspired by Minnie Mouse

Italian Summer Favorite: Insalata Caprese

Some of the tastes I associate with summer are fresh tomatoes and basil that were grown in my backyard.  I have so many great memories of helping my family and loved ones prepare insalata caprese by going outside to pick some fresh, red tomatoes and basil leaves. This is a simple, healthy, and delicious dish to enjoy!

Insalata Caprese 

This is an Italian dish that is typically served as an antipasto, which means "before the meal".  Insalata Caprese is a traditional Neapolitan dish that takes its name from its place of origin, the island of Capri.
The key to this dish is fresh ingredients:

Tomatoes  (pomodoro
Fresh mozzarella  (mozzarella di bufala or mozzarella fior di latte)
Basil leaves (basilico)
Extra virgin olive oil (oli di oliva extravergini)
Salt (sale)
Pepper (pepe)

Cut the tomatoes and fresh mozzarella into slices.  Layer the mozzarella on top of the tomato slice, top it off with a basil leaf, drizzle with the olive oil, and season with salt and pepper.

My Italian teacher taught me that the best Italian dishes have all three colors of Italy's flag (bandiera d'Italia).  Italy's flag has also been called the il Tricolore (the three colors) and another name for Insalata Caprese is Insalata Tricolore.  

Buon Appetito!