Hello everyone, it’s Gudy from Eclectic Trends and I’m back with another monthly trend report. I’d like to talk today about a couple of microtrends. Let us first define what a microtrend is. Microtrends (some call these minitrends) are the new and emerging trends that will be found in all lifestyle sectors and may, or may not, convert into macro trends later on. Macro trends are globally relevant with more staying power — and can have a real impact on consumer thinking and behavior over the next 3-5 years. I have chosen Brick and Bread today in this report since I see certain common characteristics: both are humble, both have existed for a long time, they share a similar color, they are affordable and lead us back to our roots: nature and raw materials. And both are a traditional craft.
Food styling has become quite a big influence now when it comes to trendsetting, and bread is one of its most used ingredients though rarely in a leading role and more typically in a “supporting” role. That’s why Musubi Aoki’s take is so interesting because his focus puts bread front and center. Based in Tokyo, he works as a stylist in advertising and for fashion magazines. His perspective is quite imaginative!
Another very nice example of creative expression and food is shown above in Andere Monjo’s ‘Plates for Soulmates’ from the Belgium art gallery Valerie Traan. The artist wanted to redefine bread baking and its traditional craft by producing textiles, table ware and ceramics so these things were made using bread, baked, and served! Imaginative, right?
The Nicky&Max food blog based out of Berlin, Germany admits to loving to style bread the best, “Bread is one of my favorite things to photograph (up there with salads and pizzas)…it just looks good. Everyone knows bread and it’s easy to conjure up lots of heart warming, comfort and nostalgia feelings when putting bread in a picture. I love its simplicity.” You can see their blog for gorgeous food styling with bread in this recent post.
This age-old building material works in any environment for flooring and wall covering. But if you prefer an easier option, you could always go faux with wallpaper. Here are some examples of brick on walls and floors.
A home in Germany on the island of Sylt, via April and May.
via: Dorean Chaleunphonh
Brick can give a quite industrial look, it underlines a certain country character and works perfectly also in a more urban, industrial environment. Which is your style? Photo above via: Angel Welp.
Next, brick is used in a very unconventional way: moody and playful arrangements created for a photo series by Omar Sosa and Ana Dominguez again. One can think of imaginary buildings or quirky robots made by different bricks, all important and fun in their own right.
But brick advances in lifestyle design too (as usable products) such as in this fantastic 5 piece desk accessory kit called ‘Adobe’ by Ilaria Innocenti. It has been produced in different clay shades and coloured wire adding a bright and contemporary touch. A trend, to me, becomes most interesting when its material is been used in different lifestyle sectors in a new and unique way. And that’s what makes it so fascinating, right? Concrete and copper were huge last winter hitting the market with many home decor accessories. What will it be this winter? Holly and I would love to hear your thoughts about emerging micro trends. What is your favorite right now and why? – Warmly, Gudy
(text: gudy herder, editing: holly becker, images: linked to their sources above.)
Hello everyone, how is your summer so far? Today is the Fourth of July – Independence Day! And though I live in Germany now, I can’t help but to think about all of my friends and family who are in Boston today for the big 4th celebration that we all loved to visit each year. If you are American, how are you celebrating the 4th? I’m simply taking the day off to relax and get caught up on some reading, tend to my flowers, and enjoy the sunshine on my balcony. Simplicity is what I’m all about lately. Keeping stress levels low and happy levels high. :) Speaking of lowering your stress level, isn’t this palette simply gorgeous? I love these pale, chalky pastel tones because they have a hint of gray in them, which brings down their sweetness and makes them a bit more grown up. Throw in metallics like copper or gold, and deeper tones of orange (like pumpkin) or add some emerald green, and you can make pastels sophisticated and even a bit edgy.
Beautiful city views of Poznan, Poland on 79ideas.
Another gorgeous view of those chairs…
Gorgeous ice cream scoops as seen in Kinfolk magazine.
Blackberry and sage spritzers from Joylicious.
Eucalyptus leaves by Karina Manarin.
VTWonen always has nice pastels and chalky accents in their rooms. The addition of copper is perfect!
What do you think, can you get behind this color palette?
(images linked to their sources above.)
Hi there. It’s Jillian here with this month’s installment of Delicious Bites. When I read through your suggestions for Delicious Bites last month when I shared my Strawberry Swirl Cheesecake recipe, many of you asked for an ice cream recipe so here is my top secret, never ever shared before recipe for strawberry ice cream.
Many years ago I went out for dinner with my sister and for dessert we had the most delicious strawberry ice cream served in a brandy snap basket which were all the rage in the ‘80’s. I came home and vowed to replicate the dessert. It’s been through a few incarnations in its time but this version has been around the longest. I’ve been nurturing my strawberry plant for a few months now hoping to use a few home grown berries in the ice cream but so far all it’s managed to produce are the 2 teeny weeny strawberries you can see.
Technically this is a strawberry semifreddo rather than an ice cream so don’t worry if you don’t own an ice cream maker because you don’t need one. You can make the strawberry ice cream in the freezer but if you do own an ice cream maker please don’t whip the cream before placing it into the churn. I did that once at my parents place and ended up with a batch of strawberry butter chunk ice cream, which I can tell you was not nice at all.
There are a few steps in this recipe starting with making a strawberry puree. You could puree the strawberries in a blender or food processor but I prefer to use an old fashioned potato masher, that way there are lots of chunky bits of strawberry all through your ice cream. There’s no tricky egg custard to make, instead you make a sort of eggy mousse and add all the other ingredients to the mousse.
Years ago, I used to whip up those brandy snap baskets but these days I serve the ice cream as is just topped with a few extra berries. Home made strawberry ice cream tastes so much better than anything you’ve ever bought that you might become mildly addicted to it! My Dad makes his own version and his strawberry ice cream is legendary. I’ve also made this ice cream using pureed mango instead of strawberries and my Dad assures me his Passion fruit version is divine.
Here’s the recipe for you. I do hope you like it and if you try the recipe with any other variations, I’d love to know how they worked for you.
Strawberry Ice Cream
250 grams strawberries
1/2 cup caster sugar
the juice of half a lemon
2 large eggs
300 mls cream
Wash and hull the strawberries. Mash roughly in a bowl. Add half the sugar and the lemon juice and mix until the sugar has dissolved. Place to one side. Combine the eggs and the remaining sugar in a medium bowl and whisk until combined. Place a small saucepan of water onto the stove and bring to a simmer. Place the bowl containing the egg mixture over the simmering water and make sure the bottom of the bowl doesn’t make contact with the water. Continue to whisk the mixture until it becomes light and fluffy and is lukewarm to the touch.
Remove the bowl from the heat and continue to whisk the egg mixture until it’s three times its initial size and has returned to room temperature. Place the bowl in the fridge to cool.
If using an ice cream maker, combine the egg mixture, the cream and the strawberry mixture together in one bowl and place in the ice cream maker. Churn the mixture until it sets then scrape from the machine into a storage container and place in the freezer until it’s time to serve.
If not using an ice cream maker, whip the cream in a medium size bowl until soft peaks form. Gently mix the cream, the strawberry mixture and the egg mixture until just combined. Place into a sealed container and freeze until the outer edges are firm and the centre is soft. Remove the ice cream from the freezer, place the contents into a bowl and stir until smooth. Replace the ice cream mixture back into the storage container, seal and return to the freezer until set.
About 30 minutes before serving time, take the ice cream from the freezer and place it in the fridge to allow the ice cream to soften a little.
Thanks for all your ideas for ‘delicious bites’. I’m working on a few of them so look out for your suggestions appearing in the column in the coming months. See you all again next month! – Jillian
(images/text: jillian lieboff)