Monday, January 1, 2018

January 1, 2017 : First Post of the Year of 2018!

Happy New Year Everyone! Also, Happy Belated Christmas! First, I am sad because yesterday I lost my Tamagotchi! Christmas present lost is the worstšŸ˜¢. Also, I'm pretty sure I never told you guys I play MTG, or Magic : The Gathering. I have 3 decks currently in my account on MTGGOLDFISH, here are the links :
All Mana Spell Deck : https://www.mtggoldfish.com/deck/875552#paper
Defiant Aven's : https://www.mtggoldfish.com/deck/872874#paper
Nissa, Genesis Mage Edited (1) : https://www.mtggoldfish.com/deck/872933#paper

If you play Magic, then please like the decks if you think they are good! That's all I have to say, so bye!
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Tuesday, December 19, 2017

December 19, 2017 : Almost Christmas!

Hey guys! This is a very late post, but I decided to do it now because it's almost Christmas! Here's what's happened :

I went to a Nationals chess tournament in Florida for the first time! I got 2.5 out of 7, which my chess coach says in good. My brother somehow got a 4 out of 7 while my sister got a 0 out of 7. Now my rating is 1000 - 1100.

I also received in the mail my 2 Christmas presents! The first one is called Exploding Kittens, which is a card game I'm going to play with friends, so I am allowed to open it today. The other one is Tamagotchi, which I say in a ad when I was coming back from Florida. Here is a picture of a Exploding Kittens Box :

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Here's a pic of a Tamagotchi :
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Guys, please do not judge me on this. The only reason I wanted one is because I don't have my own electronic device. No Ipad, no Android ( I have a school Chromebook, but it's not very easy to use while walking ). That's if for today though, Bye!

Monday, December 4, 2017

December 4, 2017 : Very Late Post

Hi guys! As I said, I am not good at making posts, but today was a pretty big day, so let's start!

First, I have started the new unit for Consumer Science! Remember that we started cooking? Now we are doing knitting! It will help on a life goal I want ( Just a clue, it is related to my new profile picture ).

Number two, I found a new profile pic that I really like. The picture is a bunny named Remi ( That was the name that I found with it ). Here is a close up :
Then here is the human version of it :


Just heads up, that is NOT me.

The last thing is that I have recently gone to a chess tournament ( 1 days ago ) and now have a chess rating of 1091. It was at Hunter collage in New York and I got 2 points out of 4.

That's it for today, also, today is the 15th post! That's all I have. Bye guys!

Thursday, November 9, 2017

November 9, 2017 : Belated 3rd Weekly Anniversary and Comeback

Hey guys! Sorry I haven't posted in so long, as I said in my first post, I am not good at keeping journals AT ALL. PERIOD. So I don't really have a lot to either. The first quarter of my school year has ended already and I've done some more cooking. I don't feel like posting the recipe but here is the pic :



We cooked pizza bagels today smoothies last time, and apple crisps before that ( did I show this already? ). Also, nobody is replying to the messages so I will not post the secret message anymore. That's it guys, Bye!

Monday, October 30, 2017

October 30, 2017 : Belated 2nd week Anniversary!

Hey guys! Sorry I didn't post for 5 days, but as I said, I'm not good at keeping journals. 2 days ago was the 2 full week of my blog, so here is the secret message that would me posted then :

Haigey gaiguys! Thaigis aigis thaige saigecaigond waigeaigek baigelaigataiged caigelaigebraigataigiaigon aigand aigif yaigoaigu caigan raigeaigad thaigis, yaigoaigu aigaraige aigawaigesaigomaige!

Yeah, so that's the secret message. A few days ago my brother cooked one of the other recipes out of the 2 recipes that were left from the Blue Apron menu and then I cooked one on Saturday or Friday, I don't know, but I got to make meatballs with ground beef! It was so fun to make the meatballs, but before that, I made a giant meatball! I'm going to post the recipes tomorrow because I don't have the time to type that today, so bye guys!
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THANK YOU!

Tuesday, October 24, 2017

October 24, 2017 : Consumer Science Awesomeness

Hey guys! Yesterday I had Consumer Science and baked something called apple crisp! Here is a pic of it :


And there's David in the pic again. He baked apple crisp with me yesterday while the rest of my group baked it today. Sorry, but I forgot to get the recipe, so I will give you the first recipe I made in Consumer Science! I created the blog 2 weeks after school started, so I have a few recipes I haven't shown. The recipe is for something called .............


BUBBLE COFFEE CAKE

Yeah, so now here's the recipe :



Oven : 375 degrees

2 Tbsp. Brown sugar
2 Tbsp sugar
1 / 2 tsp. cinnamon
3 Tbsp. butter or margarine
1 pkg. Refrigerator rolls or biscuits (10 in pkg)

1. Preheat oven.
2. Place butter in 8" round or square baking pan and place in oven to melt.
3. Meanwhile, measure cinnamon and both sugars into small Ziploc bag. Close bag and mix well.
4. Open the can of 10 refrigerator rolls and place on a large dinner plate. Using a kitchen shear cut each individual roll (or biscuit) into two even parts. Set aside until needed.
5. When butter is melted, remove pan from oven and place on heatproof surface.
6. Sprinkle cinnamon-sugar mixture oven melted butter; stir mixture.
7. Arrange the 20 "bubble" pieces on top of the mixture in an even pattern.
8. Bake for 15-20 minutes, until golden brown. Invert onto serving plate.
9. Pull apart to serve; Enjoy!



Yeah, so that's the recipe. Also, I will not be able to add my short story onto the blog this month because we actually may need to go into November. But that's it, bye guys!

Saturday, October 21, 2017

October 21, 2017 : MORE AWESOME COOKING TODAY!

Hey guys! Today I cooked my parents dinner and they cooked my dinner (Actually, my dad did all the cooking).  My parents cooked me, my 9 year old brother, and my 6 year old sister ravioli, which my dad basically just put in the oven and waited for an hour. Well, now let's get to all the good cooking stuff. I will write down the recipe and after each step, I will post a picture of what happened. My parents said it tasted real good and I tasted some of it and it also tasted real good. If you want to make this recipe, you probably should buy the material from Blue Apron because they already have all the ingredients you need measured for you. Also, I figured out Knick Knacks are just small ingredients. This is a picture of what the finishing result is :


Looks yummy, doesn't it? Here are some pictures of all the ingredients, the instruction card, and the Nutrition Facts :



Now here is the recipe :

Fennel - Crusted Pork Chops & Fig Compote
with Sauteed Kale & Farro Salad

Time : 25 - 35 minutes
Servings : 2

We're ushering in fall with a delicious compote - simply fruit stewed with a bit of sugar and liquid until it takes on a jammy consistency. Ours features dried Turkish figs, whose exceptional sweetness (balanced by a bit of vinegar) makes a perfect topping for pork chops. On the side, fresh tarragon lends its distinctive licorice flavor to a farro and kale salad (you may receive green curly, red, or dark green lacinato kale) and complement the pork's ground fennel crust.

MATCH YOUR BLUE APRON WINE
Light & Bright

Serve a bottle with this symbol for a great pairing

Ingredients
2 BONELESS, CENTER - CUT PORK CHOPS
2 / 3 cup SEMI - PEARLED FARRO
1 bunch TARRAGON
1 bunch KALE

KNICK KNACKS
2 Tbsps CREME FRAICHE
1 oz DRIED TURKISH FIGS
1 Tbsp PORK CHOP SPICE BLEND
2 Tbsps SUGAR
1 Tbsp RED WINE VINEGAR

1 Cook the farro :

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 - 18 minutes, or until tender.

Drain thoroughly and return to pot. Set aside in a warm place.

2 Prepare the ingredients :

While the farro cooks, wash and dry the fresh produce.

Finely chop the figs.

Remove and discard the kale stems; roughly chop the leaves.

Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.

3 Coat & cook the pork chops :

While the farro continues to cook, place the spice blend on a plate.

Pat the pork chops dry with paper towels; seasoned with sart and pepper on both isdes. Thoroughly coat the seasoned pork chops in the spice blend (tapping off any excess).

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium high until hot.

Add the coated pork chops and cook 3 to 4 minutes per side, or until browned and cooked through

Leaving and browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.

4 Make the compote :

While the pork chops cook, in a small sausepan, combine the figs, sugar, a big pinch of salt, half the vinegar, and 1 / 4 cup of water. Heat to boiling on high.

Once boiling, reduce the heat to medium high. Cook, stirring occasionally, 6 to 7 minutes, or until the figs have softened and the mixture is slightly thickened. Turn off the heat. Season with salt and pepper to taste.

5 Cook the kale :

While the pork chops rest, heat the pan of reserved fond on medium - high until hot. (If the pan seems dry, add a drizzle of olive oil.)

Add the kale; season with salt and pepper. Cook stirring occasionally, 1 to 2 minutes, or until slightly wilted.

Add 1 / 4 cup of water; cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.

6 Finish the salad & plate you dish :

Add the cooked kale, creme fraiche, half the tarragon, and the remaining vinegar to the pot of cooked farro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Divide the finished salad and rested pork chops between 2 dishes. Top the pork chops with the compote. Garnish with as much of the remaining tarragon as you'd like. Enjoy!

All of this has come from Blue Apron, and I take no credit for the recipe. Go to Blue Apron's website to order stuff and make recipes! Actually, now that I think about it, you have to order stuff from Blue Apron to make it, because you don't know how much a bunch really is. The rest of the blog is just going to be pictures, so bye guys!



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