TREND REPORT: Summer Embellishments

Written by Marina Torres, HMNS Visual Manager

Summer season is here and we need a reason to update our jewelry box. New designs have arrived just in time. For the simple classic to the carefree spirit we have the finishing touch for any outfit.

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Zoe Chicco
L.A. designer Zoe Chicco has created a fine jewelry collection that has become a modern classic. Everyday pieces significant enough to be worn alone but delicate enough to wear layered together. Designs marries 14k gold with diamonds and semi-precious gemstones such as opal and turquoise.

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SheBee
Based in New York, Ann Spence, founder of SheBee, has created designs that blend luxury with a carefree spirit. Featuring vibrant colors and modern silhouettes, her designs bring the vibrancy to match the summer heat.

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Workhorse
Workhorse is the lovechild of twin sisters Amber & Nicole Sutton. They take old and forgotten curios and re-imagine them for today using 14k gold, sterling silver, diamonds and turquoise stones. Handmade with love in their Los Angeles studio, the twins create ‘modern heirlooms’, each with its own story to tell – all intended to act as the “workhorses” in your jewelry box.

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Julie Rofman
Handwoven beaded cuffs/bracelets combining the craft of bead looming with current color combinations and geometric patterning reminiscent of Bauhaus designs. A mixture of matte, translucent, opaque and shiny glass beads make up each cuff, creating a unique color-field of sparkle.

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Tnemnroda
TNEMNRODA [nem-row-da] eyewear collection is infused with luxe refinement with influences from Caribbean background and drawing inspiration from East and West Indian culture. Designer Samantha Smikle creates eyewear designs bejeweled in 14k gold plated metals, semiprecious stones and other transformative materials.

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Movie Monster Maker Round Up! Week 3 Recap

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The final week of our newest camp, Movie Monster Maker, ended with a bang and several parents concerned about the welfare of their children. (DON’T WORRY MOM! That toothpick wound is just a trick! A little movie magic, if you will.)

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Everyone had a great week trying out some monsters, making stop motion animation shorts and investigating some monster mythology (and terrifying their parents at pick up).
To see this week’s movies, check out the links below! I think my favorite is the mermaid luring the sailor onto the rocks.

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Also, are you a grown-up who wants to have fun like this? Are you interested in becoming horribly mangled or mangling your kids (with make-up only, people)?! Keep an eye out for some new listings on the family events and classes page at hmns.org. We are going to offer some make-up tutorials on October 8th, in conjunction with 2nd Saturdays.

 

 

 

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The Science of Ceviche – A Summer Seafood Favorite

Written by Ashley Zalta, HMNS Special Events Manager

ceviche 1Nothing is more refreshing than the cool delight of eating ceviche on a hot summer’s eve. Here at HMNS, one of our exclusive caterersMélange—are experts on this summertime staple and have a few tips (and recipes!) to share.

Why can we eat ceviche raw?
The fish is actually cooked by whatever acid (lime juice, lemon juice) you use to marinate! In a process called denaturation the structure of the protein unfolds and ceases to function as normal. With food, this is typically achieved through the application of heat, but acids, bases, and salts can also have the effect. Using an acid gives the fish its “cooked” look and feel but moist texture that we desire in food. It is important to cut the pieces in such a way that the acid can thoroughly denature the protein before it is “overcooked”.

How long does it have to sit before we can eat it?
Ideally it should sit between 10-30 minutes depending on your taste. This gives the acid time to start developing the “cooked” look and feel but isn’t so long that the fish begins to get a chalky dry texture.

How long does it stay good for? (ie should a person save left overs)
Ceviche really should be eaten right then and there for the best taste and texture. But I would say if properly cared and stored (on ice the whole time) it should be edible the next day.

What are your (Mélange) ‘must have’ ingredients in a ceviche?
Lime, cilantro, olive oil, thinly sliced red onion, and of course fish! This is ceviche in it’s simplest form, the addition of tomato, jalapeno, green onion, and avocado add a nice vegetable sweetness and balance to the acidic marinade. Corn and green olives(these two ingredients go very well together) are also common additions, of course the star of the show is the fish so be sure that is the focus and that you get a nice cut of fish to use!

If different, what is your one creative specialty touch ingredient?
A good quality Spanish smoked paprika lends a nice aroma and smokiness. Habanero with mango also makes a fine shrimp ceviche, just be sure to de-seed the habanero or you won’t soon forget that experience!

Snapper Ceviche
8 oz Fresh Snapper Filet
2 tbsp Rough Chopped Cilantro Leaves
1 tbsp Small Dice Red Onion (as small as possible)
1/2 cup Lime Juice (plus zest from 1 lime)
1/4 cup Orange Juice (plus zest from 1/2 and orange)
1 each Diced Roma Tomato
2 tbsp Olive Oil
1 tsp Spanish Smoked Paprika
1 Seeded and Diced Jalapeno
Salt and Pepper to taste
Yucca Chips

Directions:

  • Slice Snapper into 1/8 inch planks. Cut those by 1 inch intervals.
  • Marinate snapper in the lime juice in the fridge for 14 minutes.
  • Drain snapper and toss with the rest of the ingredients, Serve in an ice cold glass bowl.
  • Prepare yucca chips by removing the tough brown outer layer of yucca. Using a mandolin slice yucca into 1/16 of an inch slices.
  • Fry at 350 F until golden brown and crispy, drain on a paper towel and sprinkle with salt. Serve next to the ceviche for scooping.

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Shrimp Ceviche (with Corn, Olives, and Avocado)
8 oz. Shrimp Peeled and Deveined
1/4 cup Roasted Corn Kernels
1/4 cup Sliced Green Olives
1 tbsp Fine Diced Red Onion
2 tbsp Rough Chopped Cilantro
1/4 cup Diced Avocado
1/8 cup Lime Juice (plus 1 tsp lime zest)
1/8 cup Orange Juice (plus 1 tsp orange zest)
2 tbsp Olive Oil
Salt and Pepper to taste
1 Jalapeno Fine Diced (only half seeded)
tortilla chips

Directions:

  • Poach shrimp in boiling water for 60 seconds and cool in an ice bath. The shrimp should have cooked almost all the way through.
  • Toss the shrimp with the remaining ingredients and let marinate in the fridge for 30 minutes tossing every 10 minutes or so.
  • Serve in an ice cold glass bowl with your favorite tortilla or yucca chips

 

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Mark Your Calendars for these events happening at HMNS 6/27-7/3

Last week’s featured #HMNSBlockParty creation is by Britknee (age: 16): 

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Want to get your engineering handwork featured? Drop by our Block Party interactive play area and try your own hand building a gravity-defying masterpiece. Tag your photos with #HMNSBlockParty.

Behind-the-Scenes Tour – La Virgen de Guadalupe
Tuesday, June 28

6 p.m.
Going back to the 8th century in a struggle between Muslim and Spanish naval forces and on to the appearance in the Aztec capital in the 15th century, Virgin of Guadalupe was adopted as a symbol in Europe and the New World during times of friction. Through the artwork and artifacts on display, your guide will trace the increasing role the Virgin of Guadalupe played in society.

Lecture – Asteroid Day 2016 – Threat of Impact Update by David Kring
Thursday, June 30
6:30 p.m.
In 2013 the world was riveted by the impact of an asteroid near the Russian town of Chelyabinsk, where over 1,000 people were injured. It was an eerie reminder of another, bigger, impact event that flattened a forest near the Tunguska River in Siberia on June 30, 1908-and a modern-day example of the immense dinosaur-killing Chicxulub impact event in the Yucatán. As an update to his 2015 Asteroid Day presentation, Dr. David Kring will describe the magnitude of their persisting threat today, and the steps we might take to mitigate these types of calamitous events in the future.
This event is sponsored by The Lunar and Planetary Institute.

 

Summer Cockrell Butterfly Center Events 
Summer Cockrell Butterfly Center events continue through Aug. 19.

  • Wing It | Tuesdays at 10:30 a.m.
    Come fly away into the world of butterflies at the Cockrell Butterfly Center with Wing it! Introduce yourself to your favorite winged wonders and watch the release of hundreds of new butterflies into the rainforest.
  • Small Talk | Wednesdays at 11 a.m.
    Join our Cockrell Butterfly Center team as they take their live collection of insects out “for a walk” during Small Talk. Our experts will entertain and educate with all types of insects and arachnids.
  • Friday Feeding Frenzy | Fridays at 9:30 a.m., 10:30 a.m. & 11:30 a.m.
    Join us this morning in the Cockrell Butterfly Center for our Friday Feeding Frenzy! See science in action as snakes, spiders and centipedes enjoy a meal right in front of you!
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