Quick 5-minute figure painting from class.
cherry valley forever
will byers stan first human second
noise dept.
d e v o n
DEAR READER

Andulka
we're not kids anymore.
occasionally subtle
taylor price
art blog(derogatory)
styofa doing anything

JBB: An Artblog!
TVSTRANGERTHINGS
$LAYYYTER
Xuebing Du

shark vs the universe
"I'm Dorothy Gale from Kansas"

⁂

pixel skylines

Product Placement
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@carolynwang
Quick 5-minute figure painting from class.

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Shoreline, oil on canvas, 20″x 16″, 2020.
What is this?
These wireframes are for my project, Explore Harvard. Explore Harvard is a QR-code-based interactive map that allows users to explore Harvard’s campus with relative ease. When conducting need-finding for this project, we found that tourists on Harvard’s campus were having difficulty accessing information about the landmarks on campus, and foreign tourists felt that there weren’t any resources for them at all.
After looking into the available resources for tourists, we found that there is information available on Harvard’s website, it just isn’t easily accessible or available in languages other than English. There are also free pamphlets at the university’s Smith Campus Center, but this location is not readily advertised as an information center.
Using this information, I created mock-ups of potential solutions for tourists and conducted more interviews with tourists around Harvard Yard. From these interviews, I found that tourists really enjoyed the idea of QR codes located at landmarks around campus that linked to webpages. One older man liked the fact that he didn’t have to download anything. A younger couple enjoyed the idea of going hunting for these QR codes around campus. They also liked the idea of having the language of the product match the language on the user’s phone, therefore minimizing effort on the user’s end to find information in their native language.
How it works
Explore Harvard uses a series of QR codes located at landmarks around campus to provide tourists with information. If a user scans a QR code at a landmark, they are directed to a website with information about that landmark (second picture, top left). The information on that webpage would be in the same language as the user’s default language on their phone. If they scan a QR code at a gate, they are directed to a page explaining what Explore Harvard is before they can access the interactive map (first picture, bottom path). Our map is also accessible from the Harvard website (first picture, top path) and includes both a general (second picture, top right) and specific (second picture, bottom left) search feature. As for navigation, a user can navigate to any landmark on campus using the navigation feature (second picture, bottom left. The navigation feature utilizes Google Maps, which would hopefully make if more intuitive for our users. It also includes a wheelchair accessible path option, as there are many paths around campus that aren’t wheelchair friendly.
Process
The UI in this post is the result of three rounds of refining the original QR code idea into a usable product for tourists. Each round consisted of sketching out an idea, conducting user evaluation, and adjusting the UI according to problems identified as a result of the evaluation.
Spritesheets for my introduction to CS final project!
8/8/19 Pain de Campagne
bread log (blog) 7
Because I’m leaving for college soon, I decided to hasten my bread-making schedule so I can hone my sourdough skills. The goal is to make a perfect sourdough loaf for my English teacher, the person who gifted me my first starter. I’ve realized that making sourdough and creating a levain takes soooo long. Even getting started was a FIVE DAY process...and I used up all my whole wheat flour in the process.
Ingredients:
740g King Arthur’s all-purpose white flour
60g whole wheat flour
620g water
20g fine sea salt
2g yeast
360g of BEAUTIFUL levain
Stats:
water temp: 91.8°F
autolyze time: 22 min
temp after mixing in salt and yeast: 80.9°F (too high)
Fold 1: 25 min into bulk rise
Fold 2: 50 min into bulk rise
Fold 3: 1 hr 15 min into bulk rise
Fold 4: 2 hr into bulk rise
Total bulk rise: 4 hours 30 min
proof: 12 hr
bake: 30 min lid on 15 lid off
Final product:
Commentary:
I’m not going to get too attached to my levain since I’m leaving for college soon, but I just have to say that it smells so good. In the first few days when it was getting started it smelled kinda funky, but by day five the acidity started smelling cleaner. About the bread itself...easily the best I’ve ever made. It’s not as beautiful as Saturday White Loaf #2, but the chewy texture of the crumb and the complex flavors the levain creates make it really stand out.
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7/29/19 Overnight White Bread
bread log (blog) 6
I’M BACK (and continuing to force my family to eat huge amounts of carbs)!! Because the Saturday White loaves were so successful, I decided to try something a bit more challenging.
Ingredients:
500g King Arthur’s all-purpose white flour
390g water
11g fine sea salt
0.8(ish)g yeast (whoops, I accidentally put in twice the correct amount...I’ll explain how I fixed it later)
Stats:
okay storytime: so the total rise time according to Ken Forkish was supposed to be 12-14 hours, so to make sure that it would take at least twelve hours even with the doubled yeast I let the dough rise outside where the temperature was in the mid-sixties. When the temperature rose into the 70s (~8:00am) I threw the dough in the fridge for the remaining two hours.
Final product:
Commentary:
WOW the crumb was beautiful and the crust was perfectly crispy!! I accidentally flipped it into the dutch oven incorrectly so the top doesn’t have a beautiful design, but at least it tasted good! 10/10 a step up from the Saturday loaf in terms of flavor.
previous blog
7/15/19 Saturday 75% Whole Wheat Bread
bread log (blog) 5
Today was a sad day for bread (read: me). Because bread consumption in my house has increased exponentially in the past couple of weeks, I tried to make a healthier, mostly whole wheat loaf. And subsequently realized that I hate whole wheat bread. TECHNICALLY it’s not that bad but I’m just sad it just isn’t as pretty as the white bread I made last week.
Ingredients:
325g whole foods brand whole wheat flour (what can I say, today was prime day)
125g King Arthur’s all-purpose white flour
400g water
11g fine sea salt
1.5(ish)g yeast (have I mentioned that my scale can’t measure tenths? It’s the actual bane of my existence)
Stats:
water temp: 93.9°F
autolyze time: 31 min
temp after mixing in salt and yeast: 79°F
Fold 1: 10 min into bulk rise
Fold 2: 40 min into bulk rise
Fold 3: 1 hr 20 min into bulk rise
Fold 4: 2 hr 27 min into bulk rise
Total bulk rise: 4 hours
proof: 40 min
bake: 30 min lid on 15 lid off
Final product:
Commentary:
The holes in the crumb aren’t as large as the ones in Ken’s pictures, but at least there are some holes? It also didn’t rise as much as the white bread, but I think that’s supposed to be the case because when I compared the whole wheat and white bread pictures in the book, the whole wheat bread was distinctively flatter. It’s also possible that the bread either a) over-proofed or b) under-rose.
7/12/19 Basic Brioche #2
bread log (blog) 4
REVISED brioche recipe for a Dr. Stone watch party/pizza-making party/eating-way-too-many-things party that my friends and I had the other day. In this recipe, I shortened the initial fermentation time from 12 hours to 6 hours, halved the salt, and added 66.67% more sugar.
Ingredients:
29.5g water
62.25g sugar
4.8g vanilla yeast
227g Central Milling Company’s all-purpose flour
171g eggs
1 stick butter (that was actually room temp this time)
1.65g salt
Final product:
Commentary:
The shape is kinda wonky but the texture is SO GOOD. Compared to the first one, it was a lot more bread-like as opposed to cake-like, and it was heavenly with strawberries and whipped cream. I think 66% more sugar was too much for every-day consumption, though. It’s likely that the prolonged first fermentation of the first brioche consumed all the sugar, so maybe only 33% more will work next time!
previous blog
7/8/19 Basic Brioche
bread log (blog) 3
So, my parents are starting to get sick of eating white bread so we’re spicing it up a bit with a ~brioche~. The recipe I used is from Rose Levy Baranbaum’s Bread Bible.
Ingredients:
29.5g water
37.5g sugar (from a fig jar)
4.8g the yeast that smells like vanilla
227g Central Milling Company’s all-purpose flour
171g eggs (actually three eggs)
1 stick butter (that was supposed to be soft but I forgot to let it warm up)
3.3g salt
Final product:
Commentary:
IT WAS SO GOOD. There’s really nothing like eating soft, warm bread. I may have let it ferment for too long on the first day (in my defense, the instructions are unclear!) so it smelled a lot like wine, but I don’t think that’s necessarily a bad thing. My parents complained that it wasn’t sweet enough, so I’m planning on doubling the sugar next time! I also didn’t dust off the flour completely before rolling the final dough, so there is a bit of swirl throughout the loaf.
previous blog
7/6/19 Saturday White Bread #2
bread log (blog) 2
I made the same bread as two days ago, but with less yeast. Hopefully, it works?
Ingredients:
see bread log 1
Temperature data:
water: 93.8°F (target 90-95°F)
post yeast and salt mix: 76.1°F (target 78°F)
kitchen temp: 72°F
oven temp: still unknown. I have a feeling it’s running hot though because everything so far has been done on the lower side of the given time frame
Final product:
Commentary:
The good news is it looks prettier this time! The cracks going down the side and color gradient are really beautiful. Also, there are definitely more large holes in the crumb, which is good. Sadly, I didn’t get to eat it this time because my mom wanted to gift it to our neighbor, but the neighbor said it tasted good (probably one of those neighborly obligation comments).
One thing that I would change for next time is the amount of water. I’ve been comparing my progress pictures with Ken’s and his dough seems to be a lot more liquid-y during the folding process, so I’ll add about ten grams more next time.

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7/4/19 Saturday White Bread
bread log (blog) 1
Today I made a “Saturday White Bread” from Ken Forkish’s Flour Water Salt Yeast. Because the recipe called for two loaves and I can’t eat that much bread, I halved the recipe to bake one loaf.
Ingredients:
King Arthur’s unbleached bread flour
water
fine sea salt
some yeast that smells vaguely of vanilla and has been in my fridge for the past 2 years
Temperature data:
water: 96.0°F (target 90-95°F)
autolyse mix: 81.2°F (target 78°F)
kitchen temp: 73°F
oven temp: ??? (the oven thermometer I bought says the temperature in my oven is 350 when the oven says it’s 475 so one of the two is busted)
Final product:
Things that went wrong:
when I was mixing the salt and yeast into the flour/water mix, I wasn’t able to pinch all the way through to use the “pincer method”.
probable cause: protein content in the bread flour was too high
the bread rose and proofed in three hours instead of six and a quarter
probable cause: I forgot to take into account low atmospheric pressure due to the high altitude.
final loaf was a bit dense
probably cause: the dough over-proofed
Progress pictures from my painting, Revitalization. I started on this painting more than a year ago, but became unhappy with it after a couple months of work. The face and dragon just seemed dull and the gold leaf was extremely frustrating to work with. With no clear course of action in sight, I set it aside with no intention of picking it back up.
When March came around, my teacher suggested that I continue working on it, but with some new source material and some new inspiration. So, I sanded down the original painting, sat one of my friends down as a model, and studied all of the lizards I could. The most important lesson I learned from all of this is that sometimes a painting just needs some space *cough* you better listen to this future Carolyn *cough*. If you’re feeling frustrated with a painting, it’s good to take a step back, start something new, and come back to it when you’re ready.
Revitalization, oil on panel, 24″x 36″, 2019.
Noah’s Room, oil on board, 10″x 8″, 2019.
Andy’s Room, oil on board, 10″x 8″, 2019.
A couple of surreal room pieces that I did for my friends.
Andy, oil on board, 10″x 8″, 2019.
The final piece in my AP concentration!

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Noah, oil on board, 10″x 8″, 2019.
Michelle, oil on board, 14″x 9″, 2019.