Lifehack is a casual script with a huge personality. Warm, amiable and organic, it is perfect if you want to convey individuality and style. The Lifehack family consists of the original Lifehack script, an Italic version and a narrow. All fonts in the Lifehack family work easily together to create visually appealing logos, packaging, presentations, headlines or editorials. The combination of casual sans and a script has proven useful many times and thus preferred both for print and web. When it comes to OpenType features, Lifehack comes with swashes, stylistic alternates and initial/terminal forms for you to give a custom flare to your designs. All fonts have several weights and a lovely collection of goodies - various ornaments, borders and ribbons that complement the fonts' charm and uniqueness.
LIFEHACK STYLES
Regular
Aa
Medium
Aa
Bold
Aa
Italic-Regular
Aa
Italic-Medium
Aa
Italic-Bold
Aa
Sans-Regular
Aa
Sans-Medium
Aa
Sans-Bold
Aa
Goodies-Regular
Aa
INFO
Font FamilyLifehack
Styles10
Initial release2015
Current version1.000
DesignVeneta Rangelova
AVAILABLE IN
LatinCyrillic
Opentype
Organic
Opentype
typography
Opentype
Romantic Getaway
Opentype
Pastry chefs in the US have expanded the classic cookie to include such varied flavours as mint chocolate chip, peanut butter and jelly, Snickers, peach champagne, pistachio, strawberry cheesecake, candy corn, salted pretzel, chocolate peanut butter, oatmeal raisin, candy cane, cinnamon, maple bacon, pumpkin, and salted caramel popcorn.
To make French macarons, wash a pound of the newest and the best Jordane almonds in three or four waters, to take away the redness from their out-side, lay them in a basin of warm water all night, the next day blanch them, and dry them with a cloth, beat them in a stone mortar, until they are reasonably fine, put to them half a pound of fine beaten sugar, and so beat it to a perfect paste, then put in half a dozen spoonfuls of good rose-water, three grains of Ambergreece, when you have beaten all this together, dry it until it grows white and stiff, then take it off the fire, and put the whites of two eggs first beaten into froath, and stir it well together, then lay them on wafers in fashion of little long rowles. Bake them in an oven as hot as for manchet, but you must first let the heat of the oven pass over before you put them in, when they rise white and light, take them out of the oven, and put them in a warm platter, and set them again into the warm oven & so let them remain four or five hours, and then they will be thoroughly dry, but if you like them better being moist, then do not dry them after the first baking.
