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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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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6/2 Quote of the Day

“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.”

~Linda Henley

Can I add my mom in here too? Our refrigerator seems like there’s nothing, but when my mom looks in, she creates a magnificent feast of new food we’ve never seen before, yet taste amazing.

Oh, ByTheWay, do y’all like quotes with pics, or without pics? I was not sure if I should put pics with it or not… :b

-Raining Chocolcate

5/20 Quote of the Day

“I love my pizza so much, in fact, that I have come to believe in my delirium that my pizza might actually love me, in return. I am having a relationship with this pizza, almost an affair.”

― Elizabeth Gilbert, Eat, Pray, Love

This quote is hilarious! Oh pizza, how much I love thy taste ❤

-Cinnamon Roll. 

Pizza

SCREAM!!!

edvard-munch-the-scream

The expression of my face as I was reading The Count of Monte Cristo by Alexander Dumas. At first, I was giggly at the typical happily ever after, then like lightning

lightning-bolts-blue-animated

PLOT TWIST!!!

A hurricane of different emotions swirled upon me and as I was engulfed into the eye, I felt like I was pumped with too much adrenaline that if I didn’t do anything i would possibly die.

So I read on.

As the story unfolds, one plot branches out, to bind with another plot that branches out to another which branches out to the one before and so on. It was like a tangled up wire…

649-03293615

YET,

It all made sense.

HOW??!!!

The author was just a genius. Most of the time, when I read books that have more than 5 plot twists, they start to tangle up and not make any sense. But Dumas somehow made it that I can catch on to whats going on, and connect to parts that I read earlier.

amazing

 

ALSO, the story sometimes seem like it will end up this way, but end up TOTALLY different, yet it still is

awesome

 

Of course, this didn’t just made me sit in awe, it made me think…

about food. What else?

Ever bit into a good slice of cheese?

american-cheese

 

not the american cheese. Like real cheese. The ones that you buy in triangular slices.  Fancy cheese like  Parmigiano Reggiano, Sartori Sarvecchio Parmesan, Gruyere, etc.

cheese

I don’t usually eat cheese alone- the creaminess doesn’t attract me as much. However, when i tried small bites, I was shocked. Slightly salty, yet the creamy texture kind of covered it. I got an aftertaste as if I had something sweet. I had the stereotype thought of cheese as salty and too creamy for consumption alone and needed to be eaten with a burger, salad, or even just a cracker.  I began to slowly love cheese. Especially the one that melts in your mouth. It’s as if I’m eating salted dark chocolate.

salted dark chocolate

 

Then I began to think hey, unexpected change in story is like my abstract food idea!

Think about it, just looking at the food, you expect it to taste this way or that. But when you taste it, you find out that it’s definitely different and like it that way.

I expected a typical happily ever after. But I found out it was different.

banana-split

 

I see banana splits. I think, “Hey, this is going to taste sweet and creamy!” and get excited.

When I took a bite,

SHOCKER!!!

It was actually a main dish. Definitely not sweet. Banana was actually a mozzarella cheese, shaped as a banana. Ice cream was balled up pasta-strawberry was tomato, vanilla was fettuccine, and chocolate was beef stock.

DELICIOUS~~~

Can you imagine it? Wouldn’t it be great if I could actually eat that~

I definitely want to give you on detail about the book, but it is one amazing book and I definitely want you to read it. Then you can come back to my post and feel with me, the feeling I get swirled up with different emotions like ice cream.

rainbow ice cream swirl

2/25 Quote of the Day:

“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.”

– Andy Rooney

Rooney raises an interesting point. I like pretty food. If it appeals to my senses and is visually pleasing, then I wouldn’t hesitate to eat it. But then again, if the chef spends too much time arranging and not much time cooking, then that’s not good at all. What’s the point of making it look pretty if it’s going to taste bad anyways? Food is judged mainly on taste, not presentation. I hope you chickeneers had a good day!

-Cinnamon Roll.