michelle pielech portfolio

Michelle Pielech

Life in Colour Pg. 3Vintage Fashion Pg. 5Timeless HighFashion Trends Pg. 7

Pg. 3 Pg. 7

Pg. 5

Life in

colour

personality;* Your emotions*

Others emotionsOther important consid-

erations are how appropriate the colour is for the location, occasion, time of

year, your age and of course, your natural colouring.We are all influenced by colour every day, whether we realise it

or not. If we’re having a bad day and not feeling good about ourselves, we tend to automatically choose clothes in dull neutral colours like black,

grey or brown because they match how we’re feeling. Just as when we’re happy

Colour is the first thing other people notice about us, and its impact is immediate and long-lasting. Our fashion colour choices say a lot about the image we are trying to portray and how we feel about ourselves. So what does colour tell people?Within seconds of meeting you, others will respond to the ‘colour messages’ flashed by your clothes. Different colours can make people feel a certain way. In fact, it has been determined by medical science that colour can influence the viewer’s hormones, blood pressure and body temperature. Colour also has an impact on:*Your apparent shape;* Your apparent weight;* Your apparent

and feeling great we will go for something a bit brighter.Have a look in your wardrobe and see how many different colours you own. Do you have a veritable rainbow of outfits? Or are there just 1 or 2 colours that you wear a variation of all the time? You may find you are stuck in a colour rut. Knowing this, why not experiment with the colours you wear and surround yourself with.and feeling great we will go for something a bit brighter.

Sometimes it is not just the colour itself, but a combination of colours that create the affect. Colours produce different reactions when used in different fabrics and when put together in different colour combinations. For example, a red jacket worn with a white shirt to a business meeting exhibits confidence and power, but a red jacket worn with a lacy red top may be interpreted as saying, “I’m sexy and exciting and I have other things on my mind besides this business meeting”.

Red is actually not the best colour to wear to a job interview as it can set the scene for an uneasy interaction between females. So what colours are appropriate for what situation?

Here is a list of the colours that men respond well to, both socially and professionally.

• Yellow: Holds their attention and keeps them alert; indicates the start of something new

• Yellow-based reds: Energetic colour that keeps

conversations going

• True reds: Exhibits confidence

• Burgundy: Reflects class and sophistication and attracts the same type of men

• Mid-range blues: Puts others at ease and allows interactions to go smoothly

• Sky blue: A calming colour

• Navy blue: Signals that you want to be taken seriously; it inspires others to listen to what you have to say and displays that you are trustworthy

• Blue-based reds: Suggests intelligence and femininity

• Red violet: Suggests strength and creativity

It is most important though, to choose colours that are a good fit for your natural colouring. There is no point choosing a colour that suggests creativity and confidence if it also makes you look washed out or sick.

Wearing your best range of colours can have a huge impact on your wardrobe and your confidence. The right colours can make your skin tone appear more even, reduce the appearance of wrinkles and dark circles and make you look brighter and healthier. While on the other hand wearing a colour which isn’t so good for you, can make you look tired, dull and even ill. A colour analysis with a professional image consultant will show you exactly which range of colours are best for your clothing, makeup and accessories.

In short, our fashion colour choices tell the world a lot about us. Knowing how to use colour to your advantage can change the way you dress and boost your self-confidence.

“Navy blue: Signals that you want to be taken seriously;

it inspires others to listen to what you have to say

and displays that you are trustworthy”

By Suzy Menkes

Fashion Magazine

Life inColour

Vintage Fashion

Timeless Fashion Trends

Magazine

Vintage clothing is a generic term for new or second hand garments originating from a previous era. The phrase is also used in connection with a retail outlet.

Vintage Fashion

Homage to Munkacsi. Carmen, coat by Cardin, Place Francois-Premier, Paris, August 1957

By Danny Hicks

Veruschka, dress by Bill Blass, New York, January 1967

The world of fashion changes every day and of-ten it is necessary to get rid of the old to make room for the new. Many influential factors influence changes in trends and its a rare in-stance, especially in high fashion, when a trend can and does last forever. Timeless trends that will always be relevant in high fashion are equivalent to term diamonds in the rough.True red comes in many not so trendy forms, but it will be a staple in high end fashion until the end of time. Why red? Its the Marilyn Monroe of col-ors and considered a power color with a strong sexual influence for passion. Lets look at the facts: its the color of fire, the common rose, hearts, passion, love as well as embodying many more other symbolic meanings. In China, it symbolizes beauty and celebration and it is the color brides most commonly wear on their wedding day. Did I mention that its one of the top colors chosen by men? Its true Venus will always be rising in the high fashion world.While on the subject of power, lets add the well tailored pant suit. There are uncountable variations by numerous high fashion designers but there is one perfect fit for every woman. A good tailor is needed but not necessarily required. Women are powerful and a high end pant suit can be worn for almost any occasion with the right decorated accessories to accent. Try utilizing this trend if there is a powerful message that needs to be conveyed.A staple piece of jewelry in high end fashion is the right hoop earrings. This accessory will never go out of style. Whether you like silver, gold, big or small, find the perfect pair that fits you. Getting a few variations is a must. Jackie

O, god rest her stylish soul, received millions of dollars in diamonds and jewels from presti-gious places and people, but her favorite were a pair of petite double hooped dangle earrings that she got for less than $100 and wore most of the time. She was photographed wear-ing them on numerous occasions. Its simply impossible to settle for just any hoop earring and there are many styles to choose from so its important to take precious time to find the

perfect pair. When you do, youll be soul mates. As for me, Im going to be buried in mine.Scarf is a long or square piece of cloth which is tied on head or neck. Normally people use scarf in cold weather to protect themselves from chilled air. But now they made it a fashion and use it in hot weather also. Scarf come in different style and colors which matches

your cloth style.Scarf was first originated in Ancient Rome but not to protect from cold but to keep clean. Its name was sudarium in Latin and was then translated to scarf in English which was used to clean sweat from face and neck especially in desert areas. In the beginning it was only the men who worn scarf around their neck or tie it to their belts but now it is becoming a hot favorite fashion in women. Women scarf is basically made up of wool, pashimina or silk.Embroidered scarves have tradition looks and are handmade. It is its beautiful traditional em-broidery which makes it different from other scarves. The Clutch Purse is the queen bee of handbags. Which is very suitable considering the style

Timeless High Fashion TrendsBy Victoria Jacquez

Vintage clothing is a generic term for new or second hand garments originating from a previous era. The phrase is also used in connection with a retail outlet, e.g. “vintage clothing store.” Most vintage clothing is previously worn.

D e f i n i t i o n Generally speaking, clothing which was produced before the 1920s is referred to as antique clothing and clothing from the 1920s to 1960s is considered vintage. Retro, short for retrospective, or

“vintage style” usually refers to clothing that imitates the style of a previous era. Reproduction, or repro, clothing is a newly-made but faithful copy of an older garment. Clothing produced more recently is

usually called ‘’modern’’ or ‘’contemporary’’ fashion. Opinions vary on these definitions.Most vintage clothing has been previously worn, but a small percentage of pieces have not. These are often old

Elise Daniels, hat by Paulette, Pre-Catelan, Paris, August 1948

warehouse stock, and more valuable than those that have been worn, especially if they have their original tags. Referred to as deadstock or new old stock (NOS), they nevertheless sometimes have flaws. P u r p o s e Although there has always been some demand for old and/or second hand clothing, the awareness, demand and acceptance of this has increased dramatically since the early 1990s. This increase in interest is due in part to increased visibility, as vintage clothing was increasingly worn by top models and celebrities, e.g. Julia Roberts, Renée Zellweger, Chloë Sevigny, Tatiana Sorokko, Kate Moss, and Dita Von Teese.There has also been an increasing interest in Sustainability in terms of reusing, recycling and repairing rather than throwing things away.A resurgence of historically based sub-cultural groups like rockabilly and Swing (dance) has also played a part in the increased interest in vintage clothes.At times, the cycle of fashion design turns to history for inspiration, and garments closely resembling original vintage (retro or antique) clothing are manufactured. An example of this is the simple slip dresses that emerged in the early 1990s and were

based on undergarments of the 1930s. These styles are generally referred to as “vintage style”, “vintage inspired” or “vintage re-productions” depending on the faithfulness to the historical design, and serve as a convenient alternative to those who admire an old style but prefer a modern interpretation - another advantage is that, unlike the original garments, they are usually available in a range of sizes and perhaps, colours and/or fabrics.

A c q u i s i t i o nPopular places to buy vintage clothing include charity-run second hand clothing shops, garage sales, car boot sales, flea markets, antique markets, estate sales, auctions, vintage clothing shops and vintage fashion, textile or collectables fairs. One of the first regular fairs that was set up specically to cater for the current demand for vintage clothing is Frock Me!. This event takes place regularly throughout the year in Chelsea, London as well as in Brighton. Vintage clothing can sometimes be obtained from older friends and relatives, because some people store their old clothing for long periods of time.

The advent of the internet has been a boon to the vintage clothing fancier,

as it has been for all collectors. It has increased the availability of specific and hard-to-get items and opened up prospective markets for sellers around the world. Popular places to acquire garments include online auctions (e.g. eBay), multi-vendor sites (e.g. Etsy), online vintage clothing shops and specialist forums. A vintage-lover may also turn to a custom dressmaker, who will use sewing patterns and/or fabrics from a bygone era to recreate a historically accurate look.

Vintage garments designed by the following designers are particularly sought after - especially when they are representative of the designer or the era:Coco Chanel, Paul Poiret, Mariano Fortuny (designer)|Mariano Fortuny, Elsa Schiaparelli, Jeanne Paquin, Madeleine Vionnet, Jeanne Lanvin, Christian Dior, Hubert de Givenchy, Claire McCardell, Cristobal Balenciaga, Emilio Pucci, Yves Saint-Laurent (designer)|Yves Saint-Laurent, Ossie Clark, Biba, Mary Quant, Pierre Cardin, Halston, Giorgio Armani, Zandra Rhodes, Vivienne Westwood, Thierry Mugler, Gianni Versace, and Jean-Paul Gaultier|Jean Paul Gaultier.

An important contributing

factor the value of an item of vintage clothing can also be its provenance. Vintage clothing collectors, like other collectors of history, value and record the background of an item: who wore it and to what occasion.

Due to increased demand, pre-1950s garments in good condition are becoming more difficult to find, and more expensive to procure. Clothing from more recent decades is easier to locate, identify, restore, conserve and (with the exception of popular designers) more affordable - subject to market forces and the cycle of fashion.

Some things to consider include ‘’’sizing’’’ (many old garments won’t include sizing labels, or if they do, the old systems of sizing often differ from modern ones), ‘’’condition’’’ (check quality of fabric, seams for stitching required, missing buttons, hems down or need altering, holes or tears), ‘’’cleaning’’’ requirements (a good vintage trader will be able to advise you in this regard), ‘’’stains’’’ (and, more importantly, likely success in removal) and correct ‘’’storage’’’ (for example, it is inadvisable to hang a beaded 1920s evening gown as the weight of the beads will weaken or tear the delicate silk).

was introduced to high society fashion during the Victorian Era. The fashion world had decided that the clutch was no longer in style and it diminished for decades until WWII. This was due to the shortages in materials and ration-ing. Since the clutch required fewer materials, it re-emerged in the fashion world. Theyre dainty and they add a feminine touch to any style for any occasion.Thomas Burberry was the founder and creator of the first trench coat. They were designed specifically for the British Army and when the soldiers came home, they contin-ued to wear them on the streets making them the pillar of street fashion for men. Epaulets and other accents were added and the trench coat was reborn and contin-ued to transform for both genders. Today, almost every high end fashion designer makes a variation. This piece may be the most time-less style for both men and women today.New ideas and new trends in fashion are an exciting expectation to look forward to. Its possible that innovative ideas can transform ones world, for the good or the bad. Since the past is all we know, that is all we can reference. But there is one thing for sure and its these high fashion trends will be around forever, unless we become machines and robots. It could hap-pen but it sure does give a whole new meaning to the word attach-ment.

G U C C I

Abstract

Hate Harmony

Agony Love

Michelle Pielech

Patterns & Grids Positve & Neagtive Rhythm Random Distribution

Texture Formation of planes Merging

Similar

Disimilar

Michelle Pielech

Many vs. few

Abstract

The two seasons that I have portrayed are winter and summer. The colour contrast that is used is warm and cold. I picked this contrast for winter and summer because of the parallel relationship between the contrast and the weather of those seasons. For the winter season I used a variety of blues and purples to create a chilly looking winter night. For the summer I used a combination of pink, green and yellow to portray a hot summer day. Soft circles and swirls were used in the winter season , while more geometric shapes layered on each other were used in the summer season.

Newspaper C M Y K PAGE E3

winnipegfreepress.comWINNIPEG FREE PRESS, SATURDAY, APRIL 21, 2012

E 3

TOKYO -- For food-loving adventure tourists, and others not so fluent in sushi-ese, Japan’s culinary offering is in itself an enticing reason to pay the country a visit. Unusual flavours, tex-tures, and esthetics make the Japanese dining experience truly memorable.

For sure, an open mind, a zen-adjusted attitude, and a willingness to surrender to bewildered, unilingual waiters often guarantees an extraordinary meal. (Of course, there are food models in most Japanese restaurants, but what sort of foodie would want to point to a plastic pizza in Tokyo?)

There are more than 300,000 restaurants in the metropolis, in-cluding street stalls, inexpensive kaiten-zushi shops, popular “all you can drink” pub-style isakaya, and some of the world’s most ex-clusive places like Joël Robuchon’s L’Atelier, in Roppongi Hills, or Alain Ducasse’s and Chanel’s Beige, in Ginza.

That figure also comprises -- or does it? -- Nonbei Yokocho, Drunk-ards’ Alley, which runs alongside the tracks near Shibuya Station. This is a fun red-lantern night spot, lined with wood-paneled restau-rants, each with a seating capacity of about eight.

A friend at the Délégation générale du Québec took me there on my first visit.

“Let’s have Japanese tapas,” he suggested. We chose a shoe-box of a place at random, sat

thigh to thigh on the last free stools, and ordered Asahi beer and whatever was on the other diners’ plates.

In a mini kitchen behind the counter a comedian of a cook prepared us grilled yakitori (barbecued chicken marinated in soy sauce) and fried oysters and lotus roots. What a show ! And the meal was delicious, too.

Found all over Japan, the kaiten-zushi (literally “revolving sushi”) shop is another fuss-free fun place. Parading on a conveyor belt, anago (cooked eel with sweet, thick sauce), ebi (cooked shrimp), uni (sea urchin roe) and the like are freely picked by customers sitting around the circular counter.

Plates differ in colour, each one being associated with a price. At the end, an attendant counts the plates to calculate the bill. .

Jet-lagged sashimi lovers may prefer to be sleep-less in Tsukiji than lost in a Park Hyatt’s bar.

Located in Tokyo Bay, Tsukiji is probably the world’s largest fish market and every day (except Sunday), at 5:30 a.m., huge tuna fish are auctioned off to jobbers, some for the price of a Honda car.

After witnessing this intense trad-ing, a breakfast of noodles in a fish-based broth can be slurped down in the company of salarymen in food stalls nearby the market.

In most countries around the world, museum restaurants are usually fine options for lunch, and Japan is no exception. Inuyama, a small castle town near Nagoya, is home to Meiji-Mura, an open-air architecture museum.

In Beppu, on Kyushu island, hot spring steam is used to cook eggs and vegetables, and bake pud-dings on the streets.

Its centrepiece is Frank Lloyd Wright’s lobby of the Imperial Hotel, a palace built initially in Ginza and demol-ished in the 1960s.

“Honeymooning with Joe DiMaggio, Marilyn Monroe ordered so many bowls of French onion soup during their

stay that she’s credited with popularizing the dish in Japan,” said guide Makiko Kumazawa, before taking me to Ohi Butcher Shop, a restaurant on the premises where we were served the most tender Kobe beef.

“Can you guess what cows are fed to increase the quality of their meat,” she asked. No, not French onion soup, but beer, and they are massaged, too.

Another museum, this one in Seto, also near Nagoya, is well worth both a visit and drink. In an area where pottery production is still thriving, the Aichi Prefectural Ceramic Museum exhibits some of the world’s most ancient wares such as 13,000-year old vessels. It also presents classic pieces by

Adventure on the plateJapan’s cuisine entices daring visitors

By Carolyne Parent

Visiting Japan Getting there The most convenient route to reach Tokyo from Winnipeg, valid

between April and the end of October, is a morning Vancouver-bound flight with either Westjet or Air Canada, followed by Japan Airlines flight to Narita Airport outside Tokyo.

Getting by If kampai, cheers, and arigato, thank you, are useful words to know,

you would truly impress your Japanese hosts were you to say itada-kimasu at the beginning of the meal and go chi sosama deshita at the end. Both phrases are formal expressions of gratitude.

Also, remember that when you’re not using your chopsticks, you should lean them on the chopsticks rest, not across your plate, and do not ever stick them in your food. If you can’t manage chopsticks, ask for fooku, a fork. Most restaurants have them.

More information www.jnto.go.jp

www.japanair.com www.kinmata.com

travel & leisure

celebrated warrior and tea master Oribe Furuta as well as vases by contemporary ceramic artist Takuo Kato, himself designated as a National Treasure.

Feeling thirsty?

Chanoyu, one of Japan’s best known traditional arts, is also performed in the museum’s tea house. This tea ceremony is fascinating. It begins with guests being offered a sweet that will counter-balance matcha’s (powdered green tea) bitterness. (Japanese refinement is such that, last spring, our treat was decorated with a bean-paste narcissus.)

The tea is then whisked and served in bowls that have been donated by famous pottery artists. Each guest is invited to admire his bowl before picking it up and rotating it in the palm of his -left- hand for all to see its front. When he’s finished sipping his tea, he is expected to place the bowl exactly where it was, and admire it some more.

“It’s a question of showing your host an apprecia-tion for the chosen utensils,” explains the tea house guide. It’s also a matter of honoring an art form that was perfected some 400 years ago.

From the tea ceremony developed kaiseki or for-mal Japanese cuisine. Varying according to season,

with an emphasis on freshness and artful presen-tation, a kaiseki meal consists in bite-size dishes, composing up to fifteen courses, including sashimi, grilled fish or meat, steamed vegetables, a vin-egared dish, a clear broth to cleanse the palate and fried food, such as tempura, with rice, all beauti-fully served in lacquered bowls and ceramic plates, much like diamonds on a purple pillow.

In Kyoto, I treated myself to a kaiseki meal at a ryokan, a traditional inn, called Kinmata. I chose Kyoto because the city that served as the coun-try’s capital for 1,100 years is still considered the center of Japanese culture and its ryokan are most authentic.

I dined on a low table, sitting on a tatami. An open shoji led to a pocket zen garden, lit by a full moon, serenaded by a stone fountain. A feast for the eyes. I sat there for three hours while hostesses in swishing kimonos presented me with their pre-cious offerings. A feast for the palate.

What did I eat ? Don’t ask me. Strange and beautiful foodstuffs that plastic could never repli-cate, but gaijin, was it ever Japanese.

Carolyne Parent is a Montreal-based travel writer.

C M Y K PAGE E4

winnipegfreepress.comWINNIPEG FREE PRESS, SATURDAY, APRIL 21, 2012

E 3

Turning the tables

travel & leisure

For someone who isn’t much of a traditionalist, my menu for the big family Easter meal

has remained remarkably unchanged from year to year.

If it’s a midday meal, there are generally eggs involved, usually of the devilled variety,

and almost always a quiche.

If we’re doing dinner, nine times out of 10 we have lamb. Asparagus and artichokes

make their appearance, and lemon has a prominent place -- in the form of hollandaise or

pie filling, and once, on a memorably warm Easter Sunday, fresh-squeezed lemonade.

There is always chocolate for dessert.

All of which is certainly lovely, but as I contemplated my usual meal this week, some-

thing about it felt a little less than inspiring -- in fact, it almost felt predictable, which is the

last thing an Easter dinner should be.

It’s time to shake things up a little.

After all, when you get right down to it, isn’t Easter all about celebrating an event that

was so unprecedented as to inspire the beginning of a whole new religion? Even if that

view doesn’t sit very well with you, it’s still, at the very least, the beginning of a brand new

season, and such a celebration deserves a little more than the tried-and-true.

Here are some bright and shiny new recipes -- great for the family get-together this

weekend, or any time you feel a little change is in order.

RisottoThis won’t be the first time I’ve extolled the virtues

of this risotto-like classic Italian dish for spring. In an ideal world, it would be made with freshly shelled, just-picked green peas; but failing that, I find that frozen summer-sweet baby peas do very nicely.

2 l (8 cups) chicken broth

60 ml (1/4 cup) butter

100 g (4 oz) pancetta, finely chopped

1 small onion, finely diced

500 ml (2 cups) frozen baby peas (not

thawed)

30 ml (2 tbsp) olive oil

330 ml (1 1/3 cups) arborio rice

Salt and freshly ground pepper

125 ml (1/2 cup) freshly grated Parmi-

giano Reggiano

Give your traditional Easter meal a fresh twist with some new recipes

Place broth in a large saucepan and bring to a sim-mer over medium-low heat. Reduce heat to low.

In a large, heavy saut? pan over medium heat, melt butter. Add pancetta and onion and cook, stir-ring, until onion is golden. Add peas and 1/2 cup hot broth. Cover and cook until peas are just tender, 3-4 minutes.

Uncover and increase heat to medium high. Cook, shaking the pan, until most of the liquid has evapor-ated; add olive oil to pan.

When oil is hot, add rice and stir well: rice should be glistening and coated with oil. Add 125 ml (1/2 cup) hot broth and cook, stirring, until broth is largely absorbed. Add another 125 ml of broth and repeat; continue repeating, adding 125 ml broth at a time once the previous addition has been absorbed, until rice is al dente and you have about a cup of broth left.

Remove from heat and taste for salt and pepper. Add seasoning as desired.

With pot still off the heat, stir in remaining broth and half of the grated cheese. Cover and let stand a minute or two before serving; the resulting dish should resemble a slightly soupy risotto. Pass remaining cheese at the table.

Serves 4.

WE have all sat in a rather small airline seat coveting life beyond the curtain, and wishing we had been given a First or Business Class upgrade.

Life in the back can be cramped, if not downright uncomfortable as airlines try to squeeze every last drop of revenue from their reluctant clients. It is, after all, a game of real estate; the airlines play a constant game in finding the elusive balance between comfort, or lack thereof, and passenger willingness to sit on the seats.

This does not matter much on a short flight within Canada, but once the aircraft is launched to Europe, or more vitally to Asia or the South Pacific, space becomes more important.

The good news is that not all seats are created equal, and there are ways to prise a few additional square centimetres to call your own.

First, of course, there are the exit rows or the bulk-heads. The difficulty here is that airlines rarely assign exit rows prior to departure because they can’t see if you belong to one of their restricted categories; the good news is that if you check in early, you have as much chance as the next passenger of getting one if you ask.

Bulkheads are double-edged swords though, as the additional legroom is counteracted by a fixed armrest between you and your neighbour, and a rather tiny table. One can, of course aim at new aircraft. When airlines buy new equipment, the seats get better and

the entertainment more sophisticated. After eight hours on an elderly B767 there will be little spring in your step compared to those who have just emerged from a new B777 or A330. Ask your travel agent which plane is on offer and pick the newest.

Then there are some real tricks.Boeing 747s have a unique characteristic that plays

to your advantage. Right at the back, a place that few choose to sit for some reason, the aircraft tapers. This means the last three rows on the window sides have only two seats instead of three. This offers much more space beside you, and a little more privacy.

Climbing on board an Air New Zealand 747 for the long haul from Los Angeles to Sydney, I had been as-signed a seat in the second last row. I passed through the absolutely full forward economy cabin. By the time I reached my row, I found I was the only passenger in it. I had the luxury of stretching out over four seats and sleeping most of the way down to Australia.

The spice rub for this dish is adapted from

one in the San Francisco Ferry Plaza Farmer’s

Market Cookbook. I’ve also used it to great ef-

fect on duck legs, which would pair nicely with

the baked fennel as well, come to think of it.

2-3 bulbs fresh fennel, thinly sliced75 ml (5 tbsp) extra-virgin olive oil

15 ml plus 5 ml (1 tbsp plus 1 tsp)

coarse sea salt15 ml (1 tbsp) black peppercorns15 ml (1 tbsp) fennel seeds

15 ml (1 tbsp) lavender flowers700 g (1 1/2 lbs) skin-on fresh sal-

mon filet, cut into four equal portions

Preheat oven to 160 C (325 F).

Salmon with F ennel and LavenderIn a large mixing bowl, combine fennel

slices with 3 tbsp olive oil and 1 tsp coarse

salt. Toss well. Pour fennel into a deep, oven-

proof dish large enough to hold salmon filets

in one layer. Bake until fennel is just tender,

about 15 minutes.Meanwhile, in a mortar and pestle or

spice grinder, combine remaining salt and

peppercorns and grind until peppercorns are

crushed. Add fennel seeds, then lavender,

grinding until mixture is fragrant but still

coarse.

Brush salmon filets with remaining olive oil.

Pat spice mixture onto top and sides of filets.When fennel is just tender, remove from

oven. Arrange salmon filets, skin sides down,

on top of fennel. Return baking dish to oven

and cook until fennel is well cooked and sal-

mon is still pink in the centre, 20-25 minutes.Serves 4.

It’s a little late in the season, but I have seen

a few blood oranges still kicking around, and

they give this airy dessert a lovely, delicate pink

hue. If you can’t find a blood orange, a regular

one will do; in either case, remember to scrub

your citrus very well before zesting. Better still,

use organic.

3 extra large eggs, separated

310 ml (1 1/4 cups) sugar

Grated zest of 1 blood orange

Grated zest of 1 lemon

60 ml (1/4 cup) freshly squeezed

lemon juice

20 ml (4 tsp) freshly squeezed blood

orange juice

Pinch salt

Blood Orange and Lemon M ousse

In the top of a double boiler, combine egg

yolks, sugar, blood orange zest, lemon zest,

lemon juice, and blood orange juice. Place

over simmering water and whisk constantly,

until thick and creamy, about 5 minutes.

Using a rubber spatula, scrape mixture into

a large mixing bowl. Cover with plastic wrap

and refrigerate until cool.

In the bowl of an electric mixer fitted with a

whisk attachment, combine egg whites and

salt. Beat on medium-high speed until stiff

peaks form.

Gently fold egg whites into citrus cream in

three additions to make a light mousse, mixing

gently until eggs whites are fully incorporated

and no white streaks remain.

Spoon into four dessert cups; cover and

refrigerate until ready to serve.

Serves 4.

The lesson? Simply that most folks want to be near the front: if there are seats left over, they are most likely to be at the back.

Nobody will ever make a 10-hour, economy-class flight comfortable, although I have to say that United Airline’s B777s flying between Chicago and London are really good. You can increase the odds of an extra square foot or so by checking in early and insisting that your travel agent (your only real friend in this exercise) gets you the best seat in the house that is available when you book.

Airline tickets are not just about price, they are also about real estate; and we all know the most import-ant aspects of real estate are “Location, Location and Location”!

Max Johnson is the president of the Great Canadian Travel Company.

Book Cover

Mr. Jones of Manor Farm is so lazy

and drunken that one day he forgets

to feed his livestock. The ensuing

rebellion under the leadership of the

pigs Napoleon and Wellington leads

to the animals taking over the farm.

Vowing to eliminate the terrible ineq-

uities of the farmyard, the renamed

Animal Farm is organized to benefit

all who work on four legs. But as time

passes, the ideals of the rebellion are

corrupted, then forgotten. And some-

thing new and unexpected emerges...

Animal Farm - the history of a revolution that went wrong - is George Orwell’s brilliant satire on the corrupting influence of power.

‘Remains our great satire of the darker face of modern history’-Malcolm Bradbury

Animal Farm

By George Orwell

Anim

al Farm

By Geo

rge Orw

ell

All Animals are Equal. But some animals are more

equa

l tha

n ot

hers.

’

Book Cover Mpielech.indd 1 11-10-11 6:28 PM

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Picture Enhancement

He outdraws the competition!Eset eiusmod tempor incidunt et labore et dolore magna aliquam. Ut enim

ad minim veniam, quis nostrud exerc. Irure dolor in reprehend incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse molestaie cillum. Tia non ob ea soluad incommod quae egen ium improb fugiend. Officia deserunt mollit anim id est laborum Et harumd dereud facilis est er expedit distinct. Nam liber te conscient to factor tum poen legum odioque civiuda et tam. Neque pecun modut est neque nonor et imper ned libidig met, consectetur adipiscing elit, sed ut labore et dolore magna aliquam is nostrud exercitation ullam mmodo consequet.

Defeats illustrative blues!Cillum dolore eu fugiat nulla pariatur. At vver eos et

accusam dignissum qui blandit est praesent. Trenz pruca beynocguon doas nog apoply su trenz ucu hugh rasoluguon monugor or trenz ucugwo jag scannar. Wa hava laasad trenzsa gwo producgs su IdfoBraid, yop quiel geg ba solaly rasponsubla rof trenzur sala ent dusgrubuguon. Offoctivo immoriatoly, hawrgasi pwicos asi sirucor. Thas sirutciun applios tyu thuso itoms ghuso pwicos gosi sirucor in mixent gosi sirucor ic mixent ples cak ontisi sowios uf Zerm hawr rwivos. Unte af phen neige pheings atoot Prexs eis phat eit sakem eit vory gast te Plok peish ba useing phen roxas. Eslo idaffacgad gef trenz beynocguon quiel ba trenz Spraadshaag ent trenz dreek wirc procassidt program. Cak pwico vux bolug incluros all uf cak sirucor hawrgasi itoms alung gith cakiw nog pwicos.

More to come in Illustrator CS3!Koop a cupy uf cak vux noaw yerw

phuno. Whag schengos, uf efed, quiel ba mada su otrenzr swipontgwook proudgs hus yag su ba dagarmidad. Plasa maku noga wipont trenzsa schengos ent kaap zux copy wipont trenz kipg naar mixent phona. Cak pwico siructiun ruos nust apoply tyu cak UCU sisulutiun munityuw uw cak UCU-TGU jot scannow. Trens roxas eis ti Plokeing quert loppe eis yop prexs. Piy opher hawers, eit yaggles orn ti sumbloat alohe plok. Su havo loasor cakso tgu pwuructs tyu InfuBwain, ghu gill nug bo suloly sispunsiblo fuw cakiw salo anr ristwibutiun. Hei muk neme eis loppe. Treas em wankeing ont sime ploked peish rof phen sumbloat syug si phat phey gavet peish ta paat ein pheeir sumbloats. Aslu unaffoctor gef cak siructiun gill bo cak spiarshoot anet cak GurGanglo gur pwucossing pwutwam. Ghat dodtos, ig pany, gill bo maro tyu ucakw suftgasi pwuructs hod yot tyubo rotowminor. Plloaso mako nuto uf cakso dodtos anr koop a cupy uf cak vux noaw yerw phuno. Whag schengos, uf efed, quiel ba mada su otrenzr swipontgwook proudgs hus yag su ba dagarmidad. Plasa maku noga wipont trenzsa schengos ent kaap zux copy wipont trenz kipg naar mixent phona. Cak pwico siructiun ruos nust apoply tyu cak UCU sisulutiun munityuw uw cak UCU-TGU jot scannow. Trens roxas eis ti Plokeing quert loppe eis yop prexs. Piy opher hawers, eit yaggles orn ti sumbloat alohe plok. Su havo loasor cakso tgu pwuructs tyu.

LEVEL 1

Re-creation

I recreated a vector image using only a jpeg as visual reference.

OriginalRecreation

BrandingPielech Logo Design

Pantone ColoursPantone 294 UPantone 289 UPantone 294-5 UPantone 1-8 UPantone 9141 UPantone 325-2 UPantone 148-1 U

Design Rationale

The Fort Select Lawn Dart Tournament is a lawn tournament that takes place in Scanterbury. The green colours symbio-ses summer and the grass. There is lots of bears in this region and this represents the location. The tournament is named after a beer called Budweiser Select, so I tried to mimic a beer label in the design. I added a lawn dart in the bears mouth for fun.

Pielech Promotional Items

FO

RT

SELECT

LAWN DART TOU

RA

NM

EN

T

Pantone 294 UPantone 289 UPantone 294-5 UPantone 1-8 UPantone 9141 UPantone 325-2 UPantone 148-1 UPantone 388 CPantone 1797 CPantone 289-2 UPantone 148-1 UPantone 325-2 U

Design Rationale

For my promotional items I have created a series of hats and t-shirts. All of the items have the logo and second-ary items. The last hat is the same as what the mascot is wearing.

Pielech Warm/Cool Palettes

Pantone ColoursPantone 221-7 UPantone 208-4 UPantone 185-9 UPantone 186-4 UPantone 326-4 UPantone 388 CPantone 1797 CPantone 1788 CPantone 148 CPantone 164 C

Design Rationale

For my banners I used a combination of the sec-ondary logo and parts of the original logo. The first set I used the secondary logo and circles that are supposed to represent the hoops that are used in lawn darts. For the other four banners I used the bear as the main center point for the design.

Pielech Mascot

Pantone ColoursPantone 294 UPantone 289 UPantone 294-5 UPantone 1-8 UPantone 9141 UPantone 325-2 UPantone 148-1 UPantone 318-2 UPantone 318-5 U

Design Rationale

Since my main logo already had a bear on it I decided to go with a bear for the mascot. The area where the touranment is held has a high bear population so it relates back to the event. The bear is holding the dart, which is the secondary icon and a hat with the main logo. All of the colours used are taken from the main logo.

Ashley Lauren LaMonicaandChristopher William Buechler

Together with their parents

Garry and Linda BuechlerHolly LaMonica Patrick and Elaine LaMonica

Joyfully invite you to join them at their wedding celebration

Friday, July 23rd , 2010at 6:00pm at Terrance 55The Pavilion in Assiniboine Park

We will be attending:

_____________________________________

_____________________________________

Decline with regrets:

______________________________________

______________________________________

The favor of a reply is requested by July 10th, 2010.

WeddingInvitations

Ashley LaMonica&Chris Buechler


Holly LaMonica &Patrick and Elaine LaMonica

Garry and Linda Buechler &

Request the pleasure of your company at the celebration of their union

Friday, the 23rd day of July, 2010at 6:00pm at Terrance Fifty Five

Cocktails & Appetizers to follow


Ashley LaMonica

&

Chris Buechler

Request the pleasure of your company at the celebration of their unionFriday, the twenty third of July,two thousand and ten at six o’clock in the afternoon at Terrance Fifty Five


Ashley LaMonica&

Chris Buechler





on Friday, the 23rd day of July, 2010at 6:00pm at Terrance Fifty Five


Kailley Dyck and Andrew Roncadin

If you have any questions

Please feel to contact us;

Kailley 204-688-0728

Andrew 204-509-9414

E-mail: [email protected]

Having our friends and loved ones with us

in paradise would definitely be a once in a

life time experience. We realize that this is

not something that everyone will be able

to attend and we will understand if some

of you are unable to make it. We do hope

that by giving lots of notice this will allow

as many people as possible to join us this

winter. We’ll keep our fingers crossed.

Love Kailley and Andrew

Please join us as we exchangeour wedding vows at

Golden Parnassus ResortCancun, Mexico

January 2011

Golden Parnassus Resort and Spa (Adults Only 18+) **** (4 star)

Cost per person for a deluxe room;

• Single Occupancy $1749.00 • Double Occupancy $1468.00 • Triple Occupancy $1468.00

Please note: Other gateways available. Other room options available. Two week pricing is also available. All prices include taxes.

Prices

Hotel Location: Found in the Cancun Hotel Zone, Beach front, 20 minutes from Cancun International Airport.

Hotel Facilities:214 Rooms, 1 Pool, 1 Jacuzzi, Fitness Center, Indoor Mini golf, Tennis Courts, Spa ($), Internet ($),Deluxe Room includes - 1 King or 2 double beds, Air conditioning, Cable TV, Hair dryer, Alarm clock/radio, Safety deposit box, Iron and ironing board, Balcony or terrace (Max occupants 3 Adults)

All Inclusive includes:• Round trip flight• Transfers to and from the hotel• Hotel accommodations• 3 meals daily plus snacks (at the buffet or 4 a la carte restaurants and 5 bars)• 24-hour room service• All drinks (Premium brands, International beer, House Wine, 10am-2am)• Daily activities• Nightly entertainment• Mini golf• Non-motorized water sports

Booking & Contact InformationWe will be travelling to Cancun January 8th to 15th, 2011. A non-refundable deposit of $200 per person is required by July 10th, 2010 to ensure your reservation. Final payment is due October 22nd 2010. To book or for additional travel information call Eleanor Kotelo at 204-791-7857 or e-mail at [email protected]

Ashley LaMonica&

Chris Buechler





Friday, the 23rd day of July, 2010at 6:00pm at Terrance Fifty Five


together with their parentskailley dyck & andrew roncadin

request the pleasure of your company at the celebration of their unionnovember 12, 2011 at 5:00 in the afternoon, fort garry hotel

123 boardway, winnipeg, manitoba, reception to follow


CAROLYN RITCHIE

and

DONALD ESTABROOK

request the honour of your presenceat their wedding

on Saturday, the twenty-sixth of June, two thousand and tenat one o'clock in the afternoon

St. Ignatius Church255 Stafford StreetWinnipeg, Manitoba

Saturday, June 26th 2010

CAROLYN RITCHIE & DONALD ESTABROOK

Of�ciant: Father Gerald McDougall, S.J.

Processional

Welcome

Opening Prayer

First Reading: Tobit 8. 5-7aVince Horst

Responsorial Psalm: Psalm 103

Response: The Lord is Merciful and GraciousJill Kowaliszyn

Gospel: John 15. 9-12

Declaration of Consent

Blessing of the Rings

General IntercessionsMarguerite McLaren

Nuptial Blessing

Final Blessing

Recessional

Wedding PartyHeather Ritchie Mike HolfeldAshley LaMonica Chris HuntKim Small Daren McKellarAndrea Young David EstabrookMeaghan Alto Glenn Sopinwyk

UshersRobert Campbell Steve Joubert

2009 is a Milestone Year!

Please join us to celebrate

Saturday November 21st

Come & Go 1:00 pm to 4:00 pm

St. omas Church Hall1567 William Ave

We would love to see you all there!

Leask & Barbara’s 45th AnniversaryLeask’s 75th Birthday

michelle pielech portfolio

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