CV of Justin Lang

Less than two days, and over 300 photos… Well, I technically took over 700… but as a rule of thumb, I always take multiple shots of the same thing, you never know which one is the best until you’re at the light table.  Here are all the photos from Paris.

I may have been in London the longer of the two cities we visited, but I took the least amount of photos there.  I was busy working the trade show floor!  Now, if you want to include all the photos I took from the trade show… that is another story.  Here are the photos from London, enjoy.

This could make me drink my milk!  It’s all about the packaging.  From German designer, Jörn Beyer

I am ALWAYS on the hunt for a good desert.  My theory with this one is, since you cannot have cake all the time, and is seems to be “hard to make”. Why not have them in bite size?

I’ll have to try this one out VERY soon. Well.. maybe not ME, but someone I know. ;)

Ingredients

• 1 Box of Cake Mix ( I chose chocolate)
• 1 Can of Cream Cheese Frosting
• ~50 Lollipop sticks
• Candy Melts (2 bags)
• Sprinkles (for fun)
• Styrafoam board

I don’t why, but I love thumb drives.  It always seems like you never have a big enough one or any at all when you need one.  The other problem with having so many different ones is not sure where you put something you need.

I guess it is my love affair with technology and a good design of a jump drive.  This is a pretty interesting design.  It’s to bad it is a concept and nothing real.  Some day though!

I’ll be honest, I have never heard of these or have ever had these.  Apparently that are a HUGE deal and only Red Lobster makes them.  Maybe I will have to experiment….

Ingredients:

• 2 cups Bisquick
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Old Bay Seasoning

1. Heat oven to 450.
2. Combine Bisquick, milk, and cheddar cheese.
3. Stir together.
4. Spoon onto an ungreased cookie sheet.
5. Bake for 8-10 minutes.
6. In a small sauce pan combine butter, garlic powder and old bay seasoning.
7. Heat until butter is melted.
8. Spoon butter mixture over hot biscuits.

Ingredients

• 1 container cherry tomatoes, cut in half
• 1 carton fresh mozzarella cheese pearls, drained
• 1 avocado, peeled and diced
• 1/3 cup basil, julienned
• 2 tablespoons fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil
• salt and pepper
• baguette-optional

1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread.

Source: EveryThingFab

Yet another desert recipe. I must be hungry for desert or something!  I think the fact that we don’t have any ice cream on hand plays a big role in to my posting tonight. Check out www.scarlettabakes.com for more tasty photos and how they came about. FINALLY, the recipe!

Chuckwagon Apple Fritters

• 2 c. self-rising flour
• 1/4 c. dark brown sugar, packed
• 1/2 tsp. salt
• 1 c. buttermilk
• 3 large eggs
• 5 apples (I opted for 2 Pacific Roses and 3 Braeburns – feel free to mix it up and go with any variety and combination that you prefer.)
• 1 tbsp. lemon juice, fresh
• 1 1/2 c. white sugar, granulated
• 1 tbsp. cinnamon, ground
• 1 tsp. ancho chile, ground
• 4 c. peanut oil (This is for frying. I prefer to fry with peanut oil, but you can go with any other light oil. Just be sure to adjust your heating temperature accordingly [see my tips for successful fritter frying below].)

Prepare the apples by peeling all 5, shredding 2 of the apples, and roughly chopping 3 of the apples. Again, you can do this in whatever combination you prefer, the idea with the shredding and chopping is to get a variety of textures going on in your fritters.

To prepare your fritter batter, place the flour, brown sugar and salt in a large bowl. Stir in the eggs, buttermilk and lemon juice, mixing just until you have a uniform batter. Fold in your apple pieces.

Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. Following are a few tips for successful fritter frying:

1. Don’t make your fritters too large. Fritters that are bigger than a tablespoon of batter won’t cook through and are much more likely to burn as you fry them. Don’t worry, the batter expands as you cook it. Stick with a tablespoon for scooping your fritters, and lightly grease it on both sides so that the batter slides right out into the hot oil.
2. Your oil can’t be too hot when you begin frying or your fritters will burn instantly. Heat the oil over medium-high heat and don’t be scared to test your oil’s temperature with a few trial fritters. The fritters should take approximately 2 minutes to cook on each side – they will turn a deep golden brown as you fry them.
3. Flip your fritters regularly. Watch them closely. The color is key. Look for dark, golden-brown – no black.
4. Don’t over-crowd your fry pan. Work in batches of 4-5 fritters at a time.
5. It may be necessary to skim away any small pieces of residue or little fritterettes in between batches. Keeping your oil clean by removing these bits will maintain its temperature.

Once your oil is at the appropriate temperature, use a greased tablespoon-sized scoop to drop the batter into the oil. Fry your fritters using the instructions that I included above. As soon as they have cooked, remove them to paper towels to drain and cool slightly.

Meanwhile, mix the white sugar, cinnamon and chile powder in a small bowl. As soon as the fritters are cool enough to handle, toss them in the chile sugar and serve.

YIELD:  approximately 25 fritters (For reference, my finished fritters were approximately 2-3″ around.)

I HAD to share this.  Maybe if I am sweet enough to Renee she’ll make these for us one day! hint hint! :) You can get the full recipe from Handle The Heat.