March 2012

12 articles in March 2012
Wes Joyce

i love the pattern on these, so clever! Letterpress printed with reflex blue and black ink on 220# bright white lettra paper. Something to note when printing a pattern is ink coverage and detail of pattern. Like a flood print, a large pattern area requires more ink than simple imagery or type. For good coverage and saturation you need to be aware of the amount of tint base (transparent white) in your color mix as well as how heavily inked the press is. Sometimes a large pattern can be more tricky to print because it has fine line work requiring sparse inkage to keep from flooding and filling in, however there is also the area consideration. Too little of ink and you will lose saturation.

This pattern worked well because the typography and pattern were similar in sizing as well as weight. We were able to get consistent coverage and avoid over inking quite well. Stay tuned for other patterns we’ve printed. More to come this week!

Monogram Wedding Invitation, Letterpress

i love these invites because they were printed on ecru paper with a matte metallic gold and black ink. There’s something so warm and inviting about ecru paper that people tend to look over when selecting their wedding invitations. This specific ecru is from the Lettra line in the 110# weight. Paired with black reply envelopes and matching ecru invite envelopes, this suite gave the perfect sophistication for an elegant affair.

I’m also excited to start unveiling our new styling for these invites as well as 20 other wedding suites over the next two months – they are getting a photographed makeover for when we launch the wedding collection at NSS. Can’t hardly wait to show you the others!

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These letterpress business cards were printed for Bespoke Home out of Palo Alto, Caliornia. We actually did two runs of this card – the first on 110# lettra which didn’t yield great saturation or color results. So we went back on press with a second printing of these on a duplexed Mohawk Superfine (we duplexed their 120 and 160# paper together to get an ultra thick cover stock). This was our first opportunity to print on the Mohawk, and while it does not take a really pillowy impression like the cotton and mouldemade papers we carry in-house, it does get very beautiful ink coverage and saturation with barely any ink. I was quite impressed buy the smooth nature of a hot-pressed paper and how it could print so differently from a cotton alternative. If Mohawk made a 220# weight paper I might just have to add it as one of our house stocks because the color is so silky smooth. What do you think? Should I petition to a heavyweight Mohawk paper or leave it be?

In the end, these cards were ganged up for each of the three business partners as well as a forth generic card for Bespoke Home. By ganging up different card designs on the same plate, you can change things up without a significant increase in price. The reason being that if the contet just changes and the press colors remain the same then we can plate these all together as well as run them on the same run. If you see interested in more detailed info about how to prep your files for a ganged up plate you can always email us at info {at} dingbatpress.com and we would be happy to walk you through the steps!

30 minute Grilled Lemon Chicken

for some of you, grilling season may have just begun. For those of us living in the Mountain West, we’re not there yet. So while we still have to wear jackets to grill outside, the weather doesn’t lessen our desire.

This recipe is based on one I’ve used for years in various adaptations, and sent into Fine Cooking Magazine’s ‘America’s Best Cook’ cooking contest. It won for our region and became one of five nationwide final recipes. The original winning recipe was called ‘Grilled Orange Chicken Salad’(topic for another post), and followed the specific requirements for that contest.

Since then, I’ve used the marinade for salmon, pork loin, and even lamb chops. The chicken is delicious eaten on its own – and is also great served with a salad base. Yesterday, we decided to serve it with pasta, dressed up with lemon zest, butter, and freshly grated parmesan cheese.

  • 4 boneless, skinless chicken breasts
  • 3/4 cup lemon juice, freshly squeezed
  • Zest of 2-3 lemons
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary, minced
  • 2 shallots, chopped
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon ground OR rock salt
  • 1 teaspoon freshly ground black pepper


Mix together the last eight ingredients and pour into a gallon-sized Ziploc bag. 

Add the chicken breasts and marinate for at least 30 minutes and up to overnight in the refrigerator (we like a good hour for tenderness that still makes it a quick dinner).

Place chicken on a pre-heated grill and drizzle 1/2 of remaining marinade on the first side of the chicken. 

Cook for 8-10 minutes then flip, and pour the remaining marinade on the other side. Grill with left over lemon wedges for an additional squeeze of citrus when serving.

By adding citrus to marinade ingredients cuts down the cooking time, as citrus juice creates a slow-cooking chemical reaction to food. It’s easy, delicious, and, if you have marinated the chicken and suddenly decide to go out someplace exotic, throw the whole bag in the freezer for another day because as it unthaws it will continue to marinate, doing the work for you. Food always tastes more delicious when it has worked for you!

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Nerd Alert!

ThaiCoconutSoup4B

last time we made this soup, our President’s Day skiing weekend was interrupted by a complete whiteout winter storm. One that left visibility that didn’t go beyond the end of the deck outside. The vegetables were limited to what we had on hand as you can see in the photos, but it was a great soup for a cold winter’s day!

Our version, which adds the chicken from a store bought rotisserie chicken as well as broth derived from the same chicken, creates a soup with a richness that is a big hit with the whole family. As we are cooking for children, we leave the chilies out and let the adults add according to their own taste.  Sometimes we add a tablespoon or two of fish sauce.

Traditionally seasoned with kaffir lime leaves, this recipe simply uses both lime zest and juice. Straw mushrooms give it an authentic look, while creamy coconut milk adds an enticing aroma. Thai Coconut Soup is almost always served with rice.

Ingredients for soup base:
3 cans (14 oz.) coconut milk (lite or regular, not sweetened)
2 stalks lemongrass, tough outer leaves removed
3 tablespoons minced ginger
3 kaffir lime leaves, or 1 teaspoon lime zest
1 stalk celery, diced (about 1/2 cup)
1/4 cup freshly squeezed lime juice
1 teaspoon minced garlic
1/4 cup minced cilantro
2 cups chicken broth (or one can)

To prepare soup base:
This is a great soup to make with a store bought rotisserie chicken. Make chicken broth by placing the chicken in a large stock pot and cover with water just over the top of the chicken. Add a bay leaf, about 5 peppercorns, a few sprigs of parsley, a few sprigs of thyme if you have it, a teaspoon of salt and a few cloves of garlic, crushed with the back of a heavy knife. Bring the liquid to a boil,and simmer for an hour or two.

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Ingredients for vegetables noodles or rice:
1 tablespoon olive oil
1 onion, finely diced
3 scallions, slice into 1/4 rounds
1 carrot, diced
1 red pepper, diced
5 oz. dry rice noodles, or 2 cups cooked rice
1/2 cup basil, chopped
Leftover rotisserie chicken (and broth), OR 1/2 to 1 lb. medium shrimp, cooked, OR 1 lb. Skirt steak

Place the coconut milk in a large saucepan. Cut the lemongrass in half across, and then lengthwise. Crush with the back of a heavy knife and add to the pan. Add the ginger lime leaves or zest, celery, lime juice, garlic, cilantro, broth, salt and pepper to taste, and bring to a boil, stirring occasionally. Boil gently for 5 minutes and then remove from the heat and let infuse, covered, while cooking the broth and vegetables.

Heat the olive oil in a saucepan, add the onion, carrot, and red pepper and sauté over medium heat for about 2 minutes.

 

Strain the coconut liquid into the saucepan and bring to a boil. Add the noodles and cook until tender. (Or, if serving with rice, just add rice to the soup as desired before eating.) Add the basil, cooked beef, shrimp, or chicken and season to taste. This soup is also delicious served with shredded pork, lobster, or scallops.

*Ingredients for beef or shrimp:

1 lb. skirt steak, cut across grain into pieces about 1/8″ thick
2 tablespoons soy sauce (LA CHOY is Gluten Free)
2 tablespoons sesame oil

Meat Prep (for Beef or Shrimp):
Place the beef or shrimp in a bowl, add the soy sauce and sesame oil, and let marinate for at least 30 minutes, or preferably 2-3 hours. Heat a wok or skillet over high heat. Add the beef or shrimp and the marinade and sear for 8-10 min. for beef, and 4-5 min. for shrimp, or until liquid has evaporated.

Clara and Andy | Custom Wedding Suite







wrapping up the end of the week, hopefully everyone has had a chance to enter for the last two giveaways – because here comes the BIG ONE (yes, it only happens once) where we GIVE you (well, one lucky person) a set of letterpress wedding invitations! AND because we are going all out with this new site, you will not only get the standard set of 100 Invites/Envelope set paired with flat RSVP & envelope, but we are upgrading your paper to 220# SUPERTHICK, AND adding in edge painting. Hey, we’ll even throw in the design (or the winner can submit their own design files, and we’ll work with you to make it press ready).

IF YOU WANT TO WIN an awesome letterpress wedding suite then you can do so in one (or all) of the following ways for an entry:

1) Follow us on twitter @DingbatPress and like us on Facebook

2) Tweet the new site or giveaway on your twitter feed and include a url as well as hashtag #DPWeddingWIN for an entry. Tweet as often as you like, you can have up to 5 tweets count towards an entry for you. Tweet MUST contain hashtag AND a link to this post.

3) Post a link on your Facebook wall to this blog post and come back to comment with a link in your comment that will direct me to your Facebook post. (one entry)

4) RE-PIN one of these images from this post with has tag #PinToWin_DPWedding in the description field. (only one pin entry allowed, can’t add to multiple boards)

5) Comment here with you’re favorite wedding suite available for purchase in the shop!

6) Request an estimate for your dream wedding suite (or whatever suits your fancy) and if you don’t win, you can still get 20% off your order for wedding invites if placed and paid in full by March 30th!

The TERMS: Contest open internationally. We will not rush this suite. Turn around will be between 4-6 weeks from start to ship date. Design specs include 3 initial designs presented, with 3 rounds of revisions. Wedding suite MUST be redeemed by March 1st, 2013. No substitutions regarding paper stock, ink colors, edge painting or swapping pieces – This suite is for a set of 100, 2 color Wedding Invitation/envelopes and RSVP/envelopes + Design. Winner cannot redeem winning goods as a cash prize.

CONTEST CLOSES: Sunday 3.11.12 at midnight MST. Winners for this week’s contests will be announced Tuesday!