It’s Easter again!
This time of the year when nature wakes up from a long slumber bringing back out all the buds it tucked away inside its tough brown coat from the harsh winter. Trees may look dead, frail and leafless, but they’re busy working in silence, to shine with the most magical season of the year.
After a period of hibernation, work was being done silently.
In the past couple of months, I went back to my 5m² kitchen with a fire to cook something. In the meantime I cooked a new identity, a blossoming one that reflects my constant passion for food and nature.
In the new identity, my aim was to shift the focus from the “cook in” part to the more distinguishing element “5m²”. Edges and saggy parts were scraped and polished to reveal a sharper word-mark. Letters were crammed and oddly spaced to reflect the size and oddity of working in a small kitchen. The slanted cut creates a sense of sharpness and a recurring visual element in the word-mark throughout the design components.
The colors chosen are mild red and turquoise. Red for my appetite for food and turquoise for my constant appeal to nature. The mild, slightly pastel tones still have a freshness that shows my personality in liveliness and calmness.
Read more about the process on my Behance profile:
Back to Easter!
What a lovely week this is. Nature is in full bloom with blossoms and daisies everywhere. Scents of stone fruit blossoms, after-rain soil, and greens fill the space under the indefinite blue sky.
In my not-so-green neighborhood, the scents are different. It is the scent of orange blossom infusing into warm butter and semolina. The scent of dates, sweet pistachios and walnuts mixes ready to be stuffed into maamoul. The savory scent of turmeric and mahlab dough baking with loads of good olive oil to become kaak asfar. These are the scents wafting with the conversations and gossiping at the public bakeries. Fun time.
Easter Sunday is coming up and we all look for ways to decorate eggs. Mom has always used onion skins and yellow daises to get a sepia color. I played around and tried to get another color. I reduced onion skins to get a dark sepia and red cabbage for a beautiful blue colors. All you have to do is boil those ingredients to extract the colors, add vinegar as the water cool and soak the eggs for as long as 24 hours to get a deep rich color.
I read that spinach is used for green and beetroot is used for pink color but I haven’t tried them yet.
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3 thoughts on “Naturally Colored Easter Eggs”
Cute! I have always wanted to try this, but I guess coloring eggs when your kids are 26 and 24 is not high on my list anymore! 🙂
Haha. Do it for your own pleasure. That’s what I do. My family would have been fine with having all onion-brown eggs otherwise
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