Showing posts with label maneatingflower. Show all posts
Showing posts with label maneatingflower. Show all posts

Tuesday, June 22, 2010

In the Studio with Maneating Flower: Fighting the Good Fight



When it comes to making letterpress flasks, I view the entire working process as a battle of wills between myself and my materials. It’s a struggle, I assure you. Never having come across another letterpress printer who primarily uses leather, nor one that makes flasks, there wasn’t exactly a how-to guide for getting it done. The result? All out war between what I want to accomplish and the materials that don’t want to do what I say.

Getting the printing process to work at all was my toughest battle. See, leather doesn’t like being printed on. Most normal printing inks don’t dry on leather, except for water-based ink which dries nicely but runs when you get it wet. This isn’t exactly a desirable quality when you’re making a product meant to hold liquor. After a full year of experimenting with different inks, and at the suggestion of some sweet (albeit confused) commercial printers, I found the perfect ink. Me 1, Materials 0.



I have similar stories with my adhesives, my threads, my tape, even the size of my leather panels, and through these I have emerged victorious. However, there are some times when my materials completely kick my butt.

Winter apparently isn’t a good time to print if your studio is set up in an unheated garage. This isn’t because you’re more or less freezing, it’s because different viscosity inks don’t mix when they aren’t warm. They look like they mix, they feel like they mix, then you roll a slab and your beautiful teal ink is has giant transparent splotches in it. These splotches transfer to your brayer too. I pretty much freaked out at this one and thought I was going to be out of commission for a while. Warming up the ink fixes the problem, but the stress and worry this caused me was definitely a score for the inks.

Another huge problem I had was with registration of multiple plates. While I may have won the war with this one, I sorely lost the first few battles. In general, leather is hard to work with, especially when it comes from old clothing. It’s worn in spots, fuzzy in others, and really loves sticking to ink but not always to the backing paper used to keep it stable. The first time I tried registering two plates it went so horribly wrong. Nothing was working out. The results weren’t predictable, so anything I did to compensate for the misregistration didn’t help. Apparently the stretchiness of the leather was partially to blame, and each piece of leather stretches differently from every other piece. Talk about major frustration. The second attempt wasn’t as bad, but I had problems with the leather shifting on press. Recently I fixed both of these problems with a better jig and enough spray adhesive to choke a small planet. Yes, these are fairly obvious solutions. No, I do not ever do things the easy way first.

Overall, I feel like I win the vast majority conflicts with my materials. I’m sure the score is really about even by now, but my failures force me to keep trying and eventually I wind up with a better product. And while I may spend most of my days cursing and covered in glue, ink, solvents, and tape, I seriously love every second of it. And that’s a victory right there.


Written by Ned of Maneating Flower

Saturday, June 12, 2010

Recipe: Chips and Guac for One


So I’m a corn chip fiend. I admit it. I love the taste, the texture, and most of all, that super satisfying crunch. Problem is, I’m also addicted to avocados, and while those are loaded with good fats the chips are most definitely not. Have you looked at the nutrition labels on those things? Tostitos blue corn chips have 6g fat and 140 calories per serving, ie. 6 whole chips. Who eats only 6 corn chips? It’s crazy, I tell you. So what’s a calorie conscious girl to do? Bake her own chips, that’s what, and make a small bowl of guacamole to go with it. It’s easy, delicious, and way better for you than grabbing a bag of chips off the shelf. Besides, what’s better than warm corn chips? Nothing.

The chips only really require two ingredients, corn tortillas and some salt to taste. I use La Banderita corn tortillas because they come in a huge stack and don’t cost much. A serving size is two tortillas; that’s double the number of chips per serving than those Tostitos and have 10 fewer calories, no fat, and an extra gram of protein to boot. An added bonus of making chips yourself is you get to set a limit on how many you eat. Make as many as you want, but when they’re gone, they’re gone. I’m usually too lazy to make more.

Here’s what to do. Preheat the oven to 350 and cut your tortillas into sixths. Arrange them on a baking pan and salt them. It’s ok if they overlap a bit, but you may want to bake them for slightly longer if you’re doing two layers of chips. Stick those puppies in the oven for 15-20 minutes until they’re crispy. They cool off fast so eat ‘em right away!

But wait! Chips are no good without something to scoop up. I prefer guacamole. Here’s my favorite single-person recipe, I make it while the chips are baking:

½ Avocado, smashed up in a bowl

2-4 cherry tomatoes chopped up

Red onion chopped, to taste

Salt, pepper, lemon juice, chopped cilantro, garlic salt, and cayenne pepper (or a diced jalapeno) to taste.

Mix up all the ingredients. That’s it. Fewer things are easier to make than guacamole. If you want to cheat, get some fresh salsa from the grocery store and substitute that for the hand-chopped veggies. Leave out any ingredients you hate, taste as you mix, and when it’s so amazing you could eat it plain, you’re done.

Enjoy!

Written by: Ned of Maneating Flower