Assignment #3: specific layout for an inflight magazine with the ingredients of a recipie. this is a recipie for Carrot Ginger muffins. Ingredients Cooking spray 2 cups all-purpose flour (about 9 ounces) $ 1/2 cup sugar 2 teaspoons baking soda 1 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup fat-free sour cream 1/4 cup canola oil $ 1/4 cup 1% low-fat milk $ 1 teaspoon vanilla extract 2 large egg whites $ 1 large egg $ 3 cups grated carrot (about 6 medium) 1/2 cup dried currants 1/4 cup chopped pecans, toasted Preparation Preheat oven to 350°. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist. Add carrot, currants, and pecans; stir just until combined. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on a wire rack. Lia Huber, Cooking Light AUGUST 2007 Note: I eliminated the currants. I don't like them.

Assignment number 2, revised per critique.

Assignment #2 vision statement: See the story in the simple details. This is a cup of fine hot chocolate, at a chocolate dessert shop in Ballard. it was delicious. this was the photo as submitted for critique. Don suggested cropping closer in the top, to eliminate the too dark corner.