Sickness is SOOO last year

Put your hands up if you were annoyed at the timing in which you got sick.

Ok that’s about… all of you.

You know, I feel like being sick is the worst thing that can happen. It usually puts me in a dilemma, or just in the worst situation ever. Timing wise- horrific.

I used to not get sick at all. Most of the time, it was once every two years or so, a big flu that attacks and goes away. It was never of much significance because I was young, school wasn’t hard to catch up, and I usually had my mom check up on me every hour. Now, I get it frequently, light colds, but with the tendency to drag along for a very long time. A day of school missed is basically worth 3 days to catch up on my own. So I can’t miss a lot of school, and I try not to, but sometimes, I feel like the timing is just…perfect. It seemed like every time I got sick, a class had the longest amount of notes, or a pop quiz, or a test, or an important discussion. If only I could choose a day on my own to get sick, I would go for the days we don’t do anything.

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Breaking the Barriers

As time goes by, there is one point where everything clashes together and you just want to give up. There is a point in time where everything piles up inside you and you feel the lid about to explode in your mind. That point was now.

PicMonkey Collage

Yet… deep inside me, I had the urge to want to do something as cool, as memorable, as this. Although at the moment, all I want is for summer to come, for limitless slumber, for unscheduled days, to be able to go eat wherever I want. But will I not regret it?

However, there’s the other side of my brain that questions this. What if I get embarrassed? What if, like the other one, it will become ultimate failure and wasn’t worth the try? Do I really need to go through the process of being embarrassed?

Now THAT is a big barrier. I don’t get this thought often, but when it hits me, it builds up, stays strong, and I tend to move away, towards another road that is open.

There is a big barrier, that must mean this is the wrong road. That was the thought I got most of the times, being a hypocrite, yes I am. I tell the world to break the barrier, yet when it comes to me, I do the opposite. And that is going to change. A thought came into mind, wondering what would have happened if I had just climbed over that boulder, as hard and risky as it is, and how my life would have been different. Would it have been far easier, more exciting, less stressful as it is now? Or would it have had no difference at all? Maybe it would have been worse.

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Simple Yet Filling- Power of Food

Walking home from school- starving like crazy, and I open the fridge to see a welcoming (not) shiny green apple.

This apple aint gonna do nothing for my stomach. At all.

Ya feel?

What is it that I want? Not so big because I’m going to have dinner soon, but not so small as an apple because if I had to eat an apple, I would probably eat more like 10. Which is not so good.

I feel this way about my life after school, but how would the people during the dust bowl feel, working for 5 cents an hour, sometimes 2 and a half, and get nothing but fried dough for a meal? Ugh, I would not be able to survive.

Although fried dough is pretty good~ I mean, come on. It’s literally doughnuts. Just no sugar.

Ummmmmm…..

Oh, ahem.

ANYWAYS surviving on just fried dough is just a bit too much oil…

SO!

I was thinking, what if I could find a way for them to get a dollar amount (at that time) and make something that is good and also filling?

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Aglio Et Olio

A true chef knows that the simpler the pasta, the harder it is to make. Pastas such as Aglio Et Olio and Vongole are essentially considered “nude”, every layer of coating peeled away to show its true flavor. They are not to be considered easy, for a small mistake can be known just by the look or taste. Why is it so- they don’t have the strong flavors of tomato sauce or cream to coat the pasta, which easily covers up the poor quality spent making it. It doesn’t take much effort to make a red spaghetti, just boil the pasta, throw it in a pan, add some sauce, and mix a bit and voila, there it is. However, for the “naked pastas”, they need a perfect ratio of oil to garlic, well boiled pastas that are not over nor under cooked, thrown into the pan at an even temperature, a clean, healthy batch of whatever goes with it (clams, vegetables, steak, etc), with a perfect timing to pour a bit of the carefully chosen wine to enrich the flavor. If one thing or process is missing or not perfected, the whole pasta is messed up. A small mistake has a great impact on these types of pastas.

linguine-aglio-e-olio

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Fill My Hunger

12 O’Clock, sitting in front of my computer, my eyes can’t stop turning towards the kitchen, my stomach begging me for something to eat. The angel on my right side reminded me of my weight, that each kg lost is 1/2 a foot closer to my goal jump. The devil on my left was telling me of the satisfaction that I will get when I fill my stomach with the goodies.

photo (1)

WHAT TO DO……

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Food Recipes: Butterless Cake

I know what you’re thinking. How can you make a cake and not have any butter in it? Well, it’s possible. And it tastes pretty good, if I do say so myself. This recipe goes all the way back to World War I – an era where everyone was all about conserving food in order to give the most to our soldiers on the front, fighting for our safety. Therefore, when temptation gets the best of the people during this time period, they whip up a butterless cake. It’s also called War Cake or Unemployment cake. I made this for my World War I project a couple weeks ago and topped it off with some cream cheese frosting leftover from the Red Velvet cake I made a couple days before.  My whole cake was gone by the time school was over…..So if you’re in the mood to take a trip to the past or just want a guilt-free dessert, keep reading! Recipe adapted from the cookbook Forgotten Recipes by Jaine Rodack.

So here’s the ingredients you’ll need:

  • 1 egg, separated
  • 2/3 c sugar
  • 1/2 c evaporated milk (Recommended, but use regular milk if you don’t have it. It still turns out great. 🙂 )
  • 1 c flour
  • 2 level teaspoons baking powder
  • 1/8 tsp salt
  • 3/4 tsp lemon extract 

Instructions: 

  1. Beat the egg yolk in a large bowl until light and fluffy. 
  2. While beating, gradually add in the sugar and the milk. Mix until combined.
  3. In a separate medium bowl, mix all the dry ingredients together. (Flour, baking soda, and salt.)
  4. Mix in the leftover egg white and the lemon extract to the large bowl, stirring until combined.
  5. Slowly add in the dry ingredients to the wet ingredients and stir until all have been mixed in.
  6. Pour batter into a loaf pan.
  7. Bake on the middle rack of the oven for 30-35 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
  8. Let the cake cool for 20-30 minutes.
  9. Frost the top of the cake with cream cheese frosting.

That’s it! It’s a pretty easy recipe to follow for a delicious guilt-free cake. Let me know what you guys think!

Happy baking,

Cinnamon Roll.