Caroline Asplundh Portfolio
Contents Graphic Design
Web / UX Design
Interior Design
Senior Degree Project
About
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Graphic Design In this section, there is a collection of course assignments, personal projects, and professional work. One of my favorite assignments was designing the cookbook for a blogger. There is a spread from that cook book included in this section. The majority of the work in this section was created using Adobe Illustrator. One of the skylines was created using Adobe Photoshop and the cookbook layout was done using Adobe InDesign.
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Firefly Lampyridae
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coconut milk corn chowder (makes about 4 servings) total prep & cook time: 60 to 75 minutes
ingredients
2 stalks celery, diced 3 small yukon gold potatoes, peeled & diced 4 oz pancetta (if you’d like, substitute high quality bacon, diced) 1 red pepper, diced 1 jalapeùo, diced 4 ears fresh corn, shucked
1 14 oz can of coconut milk (use half a can if not pureeing) 1 1/2 to 2 cups vegetable broth 1 tbsp olive oil 2 tsp salt (+ more to taste) 1 tsp pepper
let’s get cooking
1. Prepare your ingredients: peel the potatoes, dice the vegetables and shuck your corn. 2. Heat the olive oil in a medium sized dutch oven or soup pot over medium heat. Add pancetta & saute for 2 to 3 minutes, until pancetta is crispy and golden brown. Using a slotted spoon, remove pancetta from the pot and set aside. 3. Pour off about half of the oil in the pot (the pancetta will have melted & left additional grease -- keep some of it for flavor, but you don’t need it all!). Add celery and cook over medium heat until softened. 4. Add corn, diced potatoes, salt and pepper. Mix to evenly distribute. 5. Add vegetable broth until the corn & potatoes are just covered (about 1 1/2 to 2 cups of broth should do it). Bring the soup to boil, then reduce to simmer and partially cover the pot. 6. Cook for about 20 to 25 minutes, stirring a few times, until the potatoes are just becoming soft. 7. Add red pepper and jalapeño to the soup and stir. Simmer for about 5 minutes longer. 8. Add the coconut milk to the soup -- if you’re planning to blend / puree the soup, add the full 14 oz can, since the pureed vegetables will re-thicken the mixture. If not blending, only use about half of the can, and add more if needed to thin. Leave the soup over medium heat for a few minutes to warm the coconut milk, then remove from heat. 9. If blending, let the soup cool for about 10 minutes before using an immersion blender to puree. I like to puree about 1/2 of the soup, leaving some chunky pieces behind... blend to your preferred texture! 10. After blending (optional), add 1/2 of the reserved pancetta into the soup and stir. 11. Serve with an extra sprinkling of pancetta and/or sour cream or yogurt on top.
Jess’s Thoughts!
I was feeling comfort food, but in the spirit of keeping it healthy and light, I went for a fresh corn & coconut milk chowder instead of burgers and fries. Corn chowder is not the most beautiful food -- it’s a sunflower yellow color that eats perfectly but photographs poorly, and after a quick date with the immersion blender, it’s just not the sexiest girl at the party. But you know, it was so delicious, and really, what else matters?
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Web / UX Design This section includes a collection of assignments done for my User Experience courses. You will see a flowchart for an app design, website shots, and two phone app designs. These were done for two separate classes and designed using, primarily, Adobe Illustrator. I eventually switched to Adobe Photoshop to use InVision for user trials. The website images are from a website that I used HTML and CSS to actually create. In the past I have also used Javascript and jQuery.
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Home
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in College A guide and organizer to helping you plan your day to day life
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Interior Design This section shows how I spent the first two years of my college experience. I studied Interior Design and spent time learning AutoCad, Revit, and SketchUp. The first to images in this section are from my final project for Interior Design. The model was created in Sketchup then edited in Adobe Photoshop. There was also a handbuilt model of this structure. The following two images are an interior and exterior hand renderings of an update to Miami University’s library cafe entrance and inside space.
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Senior Degree Project As part of my Interactive Media Studies major, I had to identify a problem and create a solution to it. My initial problem was that students do not know how to cook with the solution being an app or a meal kit. After researching the market, I realized that there was a lack of course offerings for general education requirements at Miami University, chaning my problem and solution. I spent a semester researching different countries, traditional foods from the country and building a website for the course. I also cooked several of the meals and designed recipe cards that could be used for the course as well as collecting readings for it. In this section, you see the logo of the course, images from each of the pages on the website, and recipe cards.
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Apple Pie Ingredients: Crust: 1 teaspoon cinnamon 2 1/2 cups of all-purpose flour 1/4 teaspoon nutmeg 3/4 teaspoon salt 1/4 teaspoon allspice 1/3 cup vegetable shortening 2 teaspoons vanilla extract, 8 Tbs cold unsalted butter optional 7-10 Tbs ice water 2 tablespoons butter, diced Filling: in small pieces 8 cups peeled (5 medium- large), sliced apples 2 Tbs lemon juice 3/4 cup sugar 2 Tbs all-purpose flour 1. To make the crust: In a medium bowl, whisk together the flour & salt 1/4 teaspoon salt 2. Work in the shortening until the mixture is evenly crumbly. Dice the butter into 1/2” pieces, and cut into the mixture until you have flakes of butter the size of a dime. 3. Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax paper. 4. Fold the dough over on itself 3-4 times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger is the bottom crust. Pat each piece of dough into a disk 3/4 inch thick. 5. Roll each disk on its edge, like a wheel, to smooth out of the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. 6. Preheat oven to 425 F 7. Lightly grease 9” pie pan that’s at least 2” deep. 8. To make the filling: combine the sliced apples & Lemon juice in a large mixing bowl. 9. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Add in vanilla 10. Roll the larger piece of pastry into a 13" circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around. 11. Spoon apple filling into the pan & top with diced butter. Roll out second pastry on top, crimp edges & ventilating holes. 12. For extra crunch and shine, brush the top crust with milk 13. Bake for 20 minutes, then reduce temp to 375 F & bake for 40 minutes or until you see filling bubbling.
Recipe
Cooking Tips! It’s best to use Granny Smith, Royal Gala, Empire, Cortland, and Golden Delicious for apple pie, because the apples do not get as mushy while cooking and hold the shapeafter the pie bakes and holds it taste! If you want some tips on how to slice your apples, watch this YouTube video here for some tips!
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Fried Potatoes with Poached Eggs Ingredients: 2 pounds russet potatoes (3-4 potatoes) 8 ounces sliced smoked bacon 1/4 cup plus 3 Tbs white distilled vinegar 2 Tbs German mustard Kosher salt & freshly ground black pepper 3 Tbs canola oil 1 large red onion, 1/2 inch diced (about 1 cup) 6 eggs, at room temperature 1/4 cup sliced fresh chives
Italian Bolognese Ingredients: 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, pealed and coursely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 pound ground chuck beef One 28-ounce can crushed tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Salf and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano
Recipe
1. Fill a large saucepan with cold water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until a fork pierces through the potatoes with a bit of resistance, about 20 minutes. The potatoes should only be par-boiled at this point. Drain, transfer to a small baking sheet, and freeze for 1 hour. 2. Meanwhile, make the vinaigrette for the potatoes. Cook the bacon in a large cast-iron skillet until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside. 3. Whisk together 3 tablespoons of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until emulsified. Season with salt and pepper. 4. Remove the potatoes from the freezer and cut into 1/2-inch cubes. 5. Preheat the oven to 400 degrees F. Pour about 1 1/2 inches of water and the remaining white distilled vinegar into a large straight-sided skillet and bring to a slow simmer. 6. Meanwhile, heat 3 tablespoons of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, 4-6 minutes, and then add the potatoes. Season liberally with salt and black pepper and saute until the potatoes are just cooked through, stirring frequently, 4 to 6 minutes. Turn the heat to medium high and continue cooking until the potatoes are browned and crispy, stirring frequently, 6 to 8 minutes longer. Transfer the potatoes into the oven while you poach the eggs. 7. Crack the eggs one at a time into a cup, then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper. Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.
Recipe 1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. 2. Add the celery and carrot saute for 5 minutes. 3. Raise heat to high and add the ground beef 4. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. 5. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. 6. In a large pot of boiling salted water, cook the pasta until al dente, about 8-11 minutes. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
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About
Caroline Asplundh
Telling stories is an important part of design and how you tell those stories is important to the person who’s story you’re telling. I believe that design has the ability to make lives easier and happier, when done correctly. Every day I look forward to the opportunity to learn another person’s story and think about how to tell their story visually and their way. I know a piece of me belongs to every peice of work I have done and every person deserves the chance to tell their story in their own way, whether that be for the company they work for or their own passion. I love to learn and I look foward to continue learning throughout my career. contact email: aspluncc@miamioh.edu
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