Postcard/flyer info on back


Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:

Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…

Yes, that’s right

Biltong hails from sunny South Africa…

So what is biltong???

Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…

Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…

It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.

Now a bit more about trois fréres Biltong…

The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…

Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!

Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…

So go on have some biltong and enjoy the taste of Africa…

To contact them you can e-mail troisfrere.biltong@gmail.com

Tasty Original


Image by by Ophelia photos
My graphic design and illustration for a new company for Biltong in France, Marseille.
Doing this project has been more work than fun and I’m looking forward to working more with them.
Each of the "personas" represents one of the guys.
I have also done a folder and a Prism for them.
here is there there FACEBOOK
…and more info on them and what biltong is:

Contrary to popular belief Biltong is not the nectar of the Ancient Greek gods but just a very tasty good old-fashioned meat snack from the far end of Africa…

Yes, that’s right

Biltong hails from sunny South Africa…

So what is biltong???

Biltong originated when The Dutch settlers who arrived in South Africa in the 17th century brought recipes for dried meat from Europe, including France and Spain. Today it is sold all over the world and has even become a household name in countries like the U.K., Australia, New Zealand, Holland and Spain…

Biltong is a kind of cured meat. Many different types of meat are used to produce Biltong, ranging from beef through to game meats. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process. The word biltong is from the Dutch Bil ("rump or buttock") and tong ("strip" or "tongue")… Brown vinegar along with Spices from all over the world is used to spice and cure the meat. Biltong is very high in protein, iron and magnesium and it is a very healthy snack. It is typically low in fats and carbs…

It is conventionally consumed accompanied with Beer and other beverages but can also be part of salads, sandwiches or part of you apero.

Now a bit more about trois fréres Biltong…

The Company has a real Biltong flavour to it in that all three the partners are from different parts of the world… We have a South African, an Irish man and even an American and all three of us are living in France. Trois Fréres Biltong has sprawn from our collective love of Biltong…

Our supplier has been around since 1969 and their age old Family Recipes remain unchanged and have undoubtedly "Stood The Test Of Time", and to this day remain free of Wheat, Glutens & Added Ingredients. All our products are manufactured to the Highest Quality, under the strictest Hygiene Standards. We only use the Best Quality Beef and there are NO wheat, glutens, added ingredients or preservatives in any of our products !!!

Today we bring you the best biltong right here in your local establishment for you to enjoy however you like…

So go on have some biltong and enjoy the taste of Africa…

To contact them you can e-mail troisfrere.biltong@gmail.com

Recipe for Chicken Urban Stew


Image by Mihow_
My 8 year old brother made up this recipe. His write-up is unfinished but the stew was the bomb.

couscous recipe


Image by ukcider
couscous recipe

Turkey Patty w/ Corn “Relish”


Image by lynn.gardner
Betty Crocker’s "California-Style Turkey Patties with Corn and Tomato Relish" from Low-Carb Lifestyle Cookbook.

Pretty good! I used whole wheat bread crumbs (gave the patties a freckled look) and seasoned the patties with Penzey’s salt-free Arizona Dreaming instead of salt and pepper.

2011 South Beach Wine & Food Festival: Specialty Cocktails Served at The Cosmopolitan “Slice” – Pink Sangria Recipe


Image by The Cosmopolitan of Las Vegas
The Pink Sangria recipe. The Pink Sangria was one of two specialty cocktails served at The Cosmopolitan "Slice" at this year’s Food Network’s 2011 South Beach Wine & Food Festival. The other specialty cocktail was the Lock Stock & Barrel.

The Cosmopolitan of Las Vegas team hit South Beach, FL for the 2011 South Beach Wine & Food Festival. Festival goers had a chance to visit The Cosmopolitan "Slice" to get a glimpse of what awaits them in Las Vegas.

For more information or to book a room, visit: www.cosmopolitanlasvegas.com

Find The Cosmopolitan on…
Twitter: @Cosmopolitan_LV
Facebook: www.facebook.com/TheCosmopolitan
YouTube: www.youtube.com/user/TheCosmopolitanLV

Lentil Soup (Recipe)


Image by Ruthieki
I love this lentil soup. It’s warming and sustaining and delicious on cold days with a grilled-cheese sandwich. It keeps well in the fridge and freezes well, too, so I like to make up a huge pot of it and eat it for a week. This recipe is based on the lentil soup recipe from the Moosewood Cookbook. It’s fat-free and economical to make, as well.

Lentil Soup- Makes about 10 servings.
3 cups lentils (or one bag’s worth)
1/2 cup brown rice
8 cups water
2 tsp salt
8 cloves garlic, crushed
2 cups chopped onion (1 big one)
2 stalks celery, chopped
2 carrots, chopped
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 can diced tomatoes
fresh ground pepper to taste
red wine vinegar, to drizzle on top

Rinse the lentils well and combine with water and rice in large pot. Bring to a boil. Meanwhile, chop veggies and press garlic and add them to the mix. Add the spices and salt, too. Simmer for ~40 minutes or until rice and lentils are tender. Add more water by the cupful if the soup gets too thick. Add the tomatoes, adjust for seasonings, and serve with a drizzle of vinegar over the top of each bowl. Yum.

Strawberry Pie Recipe


Image by deb roby
I’ve had this recipe in just this form for over 30 years. Through luck, I haven’t permanently misplaced it or lost in during moves.

It makes a great strawberry pie, but can be used as well with peaches, apricots, or any fruit you don’t need to cook to have in a pie.

Recipe: A Big-ass Bowl o’ Bibimbap


Image by cyberpenguin
And I really do mean "big"!!!! To give you an idea of scale, the above-pictured bowl is 9" in diameter! (Holy Bibimbap, Batman!) And no, just in case you’re curious, I didn’t eat it all myself. I couldn’t find a smaller bowl that’d hold all of the different types of namul, so went for aesthetic effect (i.e., to get a good photograph for the blog/cookbook) instead of practicality. Lots of leftovers if any friends & family would like to join me for today’s lunch & dinner, and perhaps the next day’s lunch & dinner too.

Starting at 12 o’clock & going in a clockwise direction, here are the different namul: Marinated cucumbers, fern brake, scallion slivers, marinated beef, mung bean sprouts (soy beans), strips of dried nori, sautéed zucchini, sautéed carrots, sautéed spinach, & sautéed shiitake mushrooms. In the center: Sunny side-up egg and bibim chili sauce (made with gochujang, a hot & spicy Korean red chili pepper paste). And underneath it all, is sticky white rice (i.e., the same glutinous rice that’s often used for sushi & also for various Asian desserts).

Recipe: TBA. (Still recovering from the cooking & clean-up. )

If you like my recipes, please consider following the recipe blog. Thanks!

The Ultimate Chocolate Brownies Recipe


Image by DimitraTzanos
Recipe doodled illustration of the ultimate chocolate brownies. The recipe is from The Ultimate Chocolate Brownies.

The Famous Hawaiian Fried Rice Recipe


Image by hawaiianfoodrecipe
Famous Hawaiian Fried Rice Recipe