Painter and installation artist Julie Rofman has translated her passion for color and pattern into a stunning collection of hand beaded bracelets. She begins each piece with only an initial color palette in mind. “I think this is what makes it most enjoyable, the decisions arise throughout the process,” she explains in a cool hunting interview, “I like seeing how matte beads interact with sparkly beads and the interaction of bold and muted colors.” The designs are inspired by the rich variety of colors and patterns found in some of the most beautiful and exotic locations around the world, from Stockholm to Tahiti.
|Julie Rofman Havana Beaded Cuff $156.00||Julie Rofman Hana Beaded Wrap Bracelet $135.00||Julie Rofman Poa Beaded Cuff $200.00|
Informed by traditional Native American bead weaving and geometric Bauhaus designs, she creates brilliant pixelated color fields of hand-crafted glass delica beads. The uniformly sized beads are sourced from a small family run studio in Japan. Each bracelet is hand woven on a small loom by women artisans in Guatemala and finished in Julie’s Northern California studio. Rofman holds an MFA From California State University, Long Beach and a BFA from Tulane University.
Update your wardrobe with fresh white. Find the perfect white tee updated with a draped fit, sporty styled tops, or an oversized menswear inspired blouse.
|French Terri Faux Leather Lorinda Top by: Velvet $99.00||Polo White Oversized Shirt by: Mih Jeans $185.00||Capri White Pleated Back Tee by: Velvet $78.00|
Makes about 3 doz cookies, depending on size of cutter.
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (two sticks) unsalted butter, room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
In a separate bowl whisk together the flour, salt, and baking soda. Beat the butter and sugar until light and fluffy in a large bowl with an electric hand mixer. Add the eggs and vanilla extract and beat until combined. Slowly add the flour mixture to the eggs and butter and beat until you have a smooth dough. Cover and refrigerate for about one hour or until the dough is firm. Tip- You can make the dough ahead of time and roll the cookies the next day.
Preheat the oven to 350 degrees and line two baking sheets with parchment or silpat. Flour a surface to roll out the dough. Take half the dough out of the refrigerator and roll it out to about 1/4″ thick. If you don’t have a rolling pin, a floured wine bottle works well! Cut out the cookies with a cutter, I used different sized hearts, if you don’t have any cookie cutters a thin drinking glass will make rounds. Transfer the cookies to the baking sheets. Placing them in the refrigerator for 10- 15 mins before baking them will help the cookies keep there shape. Working in batches keeps the dough easy to work with.
Bake the cookies until they just start to brown, check them at 7 mins, they shouldn’t bake longer than 10 mins. Let the cookies rest for a few minutes before transferring them onto wire racks to cool. Let them cool completely before icing.
These cookies get there polished look from royal icing which dries hard and smooth. They are particularly nice for giving because you can stack the finished cookies.
- 3 ounces pasteurized egg whites (available at most better grocery stores)
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar (powdered)
- food coloring, I like gel colors
Icing recipes are not exact, add more or less sugar to get the desired consistency. Almond extract or lemon juice can be used instead of the vanilla to get a different flavor.
In large bowl the egg whites and vanilla and beat with a hand mixer until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. I like to start with a stiffer frosting to pipe the edge for a clean look. This should take approximately 5 to 7 minutes. Add food coloring. If using gel colors use a toothpick to add just a drop at a time until you reach the desired color. These are strong pigments! If you want to have more than one color, divide the icing into several small Tupperware bowls with lids. You’ll need to keep the frosting covered until you’re ready to ice the cookies so it doesn’t harden.
Fill a piping bag with small round tip to make the borders. If you don’t have piping bags, a plastic baggie with a tiny cut in the corner works fine. After you’re done with the borders squeeze the remaining frosting back into the tupperware. Add water, or lemon juice a little at a time to thin the icing to a looser constancy. Fill the piped border on the cookies with a “flood” of icing for a smooth look. You can use the piping bag again with a larger tip, the icing will spread and smooth itself into the area defined by the piped edge. Let the icing harden before stacking and storing.
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