Featuring: Irving Harper

Today I’m doing another featured artist post! Check out Irving Harper!
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Harper is a well known industrial designer who’s career spanned from the 1930s to 1983. You’ve probably encountered a lot of his designs without even knowing it, but I’m not here to share his career designs with you, I’m here to share his paper sculptures!

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After his retirement, Harper took to creating paper sculptures as a hobby to keep himself occupied. He has now (at 96 years old!) created around 300 of these sculptures, which are all on display in his own home.

Take a look at a few of them!

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PaperOwl

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The owl is his last completed work, and is by far my favorite! You can see a bit more as well as acquire additional information in this article.

-The Whale

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Sriracha Mustard Brussel Sprouts

Hey, Everyone!

New recipe to share today!
Sriracha Mustard Sprouts

I was first introduced to brussel sprouts in my college cooking class. I had never tried them before. This was mainly because they were one of those veggies deemed “gross” by a lot of people. Kind of like spinach (which I think is great). Well this one day in college, I was required to try them, and you know what? I LOVED them! Ever since then I’ve been making them in different variations pretty regularly. This recipe, however, is inspired by the recipe that originally caused me to fall in love with them.

You need

You Need:
-1 Cup of Fresh (or frozen) Brussel Sprouts
-1 Clove of Garlic, minced
-1 1/2 Tablespoon of Brown Mustard
-1/2 Tablespoon of Sriracha Sauce
-1/4 Teaspoon of Onion Powder (or 1 T of minced onion)
-2 Tablespoons of Butter

One:
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Bring a pot of water (enough to cover all the sprouts) to a boil. Add the sprouts and cook until they are tender and bright green. Strain out the water.

Two:
Mix
While the sprouts are cooking, combine the butter, garlic, sriracha, mustard, and onion powder.

Three:
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Add the (still hot) spouts to the seasoned butter mixture. Toss until all the butter is melted and the sprouts are covered. That’s it!

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I seriously make these all the time! I love the combination of tangy and slightly spicy you get from the mustard and sriracha!

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-The Whale