In an hour, I will be spectating an Augsburg production of "Eleutheria".
I don't know how I feel about this production just yet since I've hardly watched any of Augsburg theater production.
Besides that, I am not informed at all in my knowledge to Eleutheria's background. Eleutheria means liberty in Greek. And the play is written by Samuel Beckett. That's all know.
According to Wiki:
"The plot concerns the efforts of a young man, Victor Krap, to cut himself off from society and his own family; the title reflects this: eleutheria (ελευθερία) is Greek for "liberty"."
Just a lil bit bout the author:
He was Irish. Died at 83 yearsold. Considered the last modernist, but sometimes seen as the first post-modernist.
And according to Wiki:
Beckett "as a writer can be roughly divided into three periods: his early works, up until the end of World War II in 1945; his middle period, stretching from 1945 until the early 1960s, during which period he wrote what are probably his most well-known works; and his late period, from the early 1960s until Beckett's death in 1989, during which his works tended to become shorter and shorter and his style more and more minimalist."
Eleutheria falls on the middle period.
"After World War II, Beckett turned definitively to the French language as a vehicle. It was this, together with the aforementioned "revelation" experienced in his mother's room in Dublin—in which he realized that his art must be subjective and drawn wholly from his own inner world"
"Broadly speaking, the plays deal with the subject of despair and the will to survive in spite of that despair, in the face of an uncomprehending and, indeed, incomprehensible world."
Nothing is funnier than unhappiness, I grant you that. ... Yes, yes, it's the most comical thing in the world. And we laugh, we laugh, with a will, in the beginning. But it's always the same thing. Yes, it's like the funny story we have heard too often, we still find it funny, but we don't laugh any more.-Endgame, 18–19
Ok...I think we've learned enough. I will update you with more information of the production later. =)
Cabbage Wabbage
Saturday, January 31, 2009
Sippin on my cup of coffee
It's a lovely lovely day. I can't believe it's above thirty when I walked out of my room.
This morning, I went to the gym. Had a great workout session.
I've been surprising myself with the amount of stamina I have lately. I'm pretty proud of myself. I guess working out consistently really pays off. You can eat a lot more without getting worried about gaining weight. Your breath is much deeper and healthier. Your energy last you longer for the day. Your concentration increases in class. And you are just an overall happier person.
Anyhow, that was a far tangent!!
So I was at the gym and I bumped into Jennifer who works in the enrollment center. She is a recent Augsburg graduate. As we conversed, inevitably, we began to chat about my goals after graduation.
What can be offered to an international music performance student?
There are no back up career for me and I have very limited options. It's either I go to grad school or find a job that is related to my major.
Before we know it, we began talking about how much Augsburg's education system has effected in the way we view life.
Vocation..yes I know I know! I'm sick of that word myself. But I must admit, viewing life through that "vocation" lens change how much you appreciate life.
Your purpose. Do you have a purpose?
Do you search for your purpose in all that you do? Or do you merely coast through life not questioning, not looking beyond, not trying to be better...?
Okay enough reflective question...but really, I just wanna take this time to thank Augsburg for opening my eyes--allowing me to see more in myself, and teaching me ways to integrate myself with the world without losing my identity.
Cabbage Wabbage
This morning, I went to the gym. Had a great workout session.
I've been surprising myself with the amount of stamina I have lately. I'm pretty proud of myself. I guess working out consistently really pays off. You can eat a lot more without getting worried about gaining weight. Your breath is much deeper and healthier. Your energy last you longer for the day. Your concentration increases in class. And you are just an overall happier person.
Anyhow, that was a far tangent!!
So I was at the gym and I bumped into Jennifer who works in the enrollment center. She is a recent Augsburg graduate. As we conversed, inevitably, we began to chat about my goals after graduation.
What can be offered to an international music performance student?
There are no back up career for me and I have very limited options. It's either I go to grad school or find a job that is related to my major.
Before we know it, we began talking about how much Augsburg's education system has effected in the way we view life.
Vocation..yes I know I know! I'm sick of that word myself. But I must admit, viewing life through that "vocation" lens change how much you appreciate life.
Your purpose. Do you have a purpose?
Do you search for your purpose in all that you do? Or do you merely coast through life not questioning, not looking beyond, not trying to be better...?
Okay enough reflective question...but really, I just wanna take this time to thank Augsburg for opening my eyes--allowing me to see more in myself, and teaching me ways to integrate myself with the world without losing my identity.
Cabbage Wabbage
Wednesday, January 28, 2009
bahasa melayu lesson #1
saya I
sangat Very
kopi coffee
hitam black
perempuan woman
anak child.
dan and
itu that is
ini this is
pos post
kamu you
kami we
kita we including person spoken to
hari day
mahu want
harimau tiger (day wants)
kuku fingernails
sangat Very
kopi coffee
hitam black
perempuan woman
anak child.
dan and
itu that is
ini this is
pos post
kamu you
kami we
kita we including person spoken to
hari day
mahu want
harimau tiger (day wants)
kuku fingernails
Food is my addiction...
SO something I've been noticing lately, whenever my hands are available and free from chores, I find them reaching out towards food. Why is that?
Its not that I can't control the temptation that food gives me, but its just impossible to tell my hands no...lol (excuses)
I just finished a whole thing of beef jerky that my aunt sent to me along with a very delicious pack of truffles and 30 dollars as a Lunar New Year gift.
It's the Lunar New Years.
If I was still in Malaysia, I would be paying the married friends and relatives a visit, wishing them Happy Chinese New Year. In return, I would be getting red packets stuffed with cash. You can really earn a lot of money during the Chinese New Year season. And also, a lot of weight.
Chinese loves to feed and feed and feed especially during celebrations. The fatter you are, the more fortunate you will you will be. Sadly, Chinese also have a very skewed view on weight issues. If you weigh more than 100 pounds, you will be called a fatty. Maybe that's why poverty spreads throughout China's population.
Anyway, I hope everyone's having a great semester.
This is going to be a great semester for me.
Please stay healthy.
Cabbage Wabbage
Its not that I can't control the temptation that food gives me, but its just impossible to tell my hands no...lol (excuses)
I just finished a whole thing of beef jerky that my aunt sent to me along with a very delicious pack of truffles and 30 dollars as a Lunar New Year gift.
It's the Lunar New Years.
If I was still in Malaysia, I would be paying the married friends and relatives a visit, wishing them Happy Chinese New Year. In return, I would be getting red packets stuffed with cash. You can really earn a lot of money during the Chinese New Year season. And also, a lot of weight.
Chinese loves to feed and feed and feed especially during celebrations. The fatter you are, the more fortunate you will you will be. Sadly, Chinese also have a very skewed view on weight issues. If you weigh more than 100 pounds, you will be called a fatty. Maybe that's why poverty spreads throughout China's population.
Anyway, I hope everyone's having a great semester.
This is going to be a great semester for me.
Please stay healthy.
Cabbage Wabbage
Lovely Morning
The sun is finally shinning again!
Hopefully the cold will finally end.
I can begin to feel
the excitement that spring has.
The longing to burst through the months of cold and gray.
It's finally here.
Everything is alright after all.
The Sun is still here.
Watching over us.
Never abandoned.
Never left alone.
Take comfort.
for we are watched over by such a loving master.
Cabbage Wabbage
Hopefully the cold will finally end.
I can begin to feel
the excitement that spring has.
The longing to burst through the months of cold and gray.
It's finally here.
Everything is alright after all.
The Sun is still here.
Watching over us.
Never abandoned.
Never left alone.
Take comfort.
for we are watched over by such a loving master.
Cabbage Wabbage
Sunday, January 25, 2009
Parmesan Puff Pastry
Ingredients
* 1 (17.3-ounce) package frozen puff pastry sheets, thawed
* 1 cup freshly grated Parmesan
* 1 teaspoon dried basil
* 1/4 teaspoon garlic powder
* 1/4 cup butter, melted
Directions
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece.
In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.
Cabbage Wabbage
* 1 (17.3-ounce) package frozen puff pastry sheets, thawed
* 1 cup freshly grated Parmesan
* 1 teaspoon dried basil
* 1/4 teaspoon garlic powder
* 1/4 cup butter, melted
Directions
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece.
In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.
Cabbage Wabbage
Leek Potato Soup
Ingredients
* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
* 3 tablespoons unsalted butter
* Heavy pinch kosher salt, plus additional for seasoning
* 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
* 1 quart vegetable broth
* 1 cup heavy cream
* 1 cup buttermilk
* 1/2 teaspoon white pepper
* 1 tablespoon snipped chives
Directions
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
* 3 tablespoons unsalted butter
* Heavy pinch kosher salt, plus additional for seasoning
* 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
* 1 quart vegetable broth
* 1 cup heavy cream
* 1 cup buttermilk
* 1/2 teaspoon white pepper
* 1 tablespoon snipped chives
Directions
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
It is tough to be tough
Why is that?
Everytime I do something great for myself,
I feel guilty.
I feel bad, inconsiderate, and selfish.
It's funny.
I'm not trying to make this a big deal.
And I'm trying not to think about it too much.
But it just doesn't make sense why I'm feeling so god awful
for telling someone that I would rather do something that would make ME happy.
Not him.
Through all these guilt,
somewhere deep inside of me,
I do feel liberated.
I'm finally representing and fighting for my own thoughts.
Cabbage Wabbage
Everytime I do something great for myself,
I feel guilty.
I feel bad, inconsiderate, and selfish.
It's funny.
I'm not trying to make this a big deal.
And I'm trying not to think about it too much.
But it just doesn't make sense why I'm feeling so god awful
for telling someone that I would rather do something that would make ME happy.
Not him.
Through all these guilt,
somewhere deep inside of me,
I do feel liberated.
I'm finally representing and fighting for my own thoughts.
Cabbage Wabbage
Things To Do:
Call Tim Carlson for dentist appointment
Turn in recital form
Make recital repertoire score copies
Call South of the River Music
Give Emily her go-card
Call Tom to rehearse Trio with Jesse and Andrew
E-mail Peter about Opera Workshop
Cabbage Wabbage
Turn in recital form
Make recital repertoire score copies
Call South of the River Music
Give Emily her go-card
Call Tom to rehearse Trio with Jesse and Andrew
E-mail Peter about Opera Workshop
Cabbage Wabbage
I am a Hydration Enthusiast
Drink 4 bottles of 800ml Klean Kanteen everyday.
800 cubic centimeter.
At the least!
Pee every hour and a half.
I can smell dehydrated breaths 5 feet away.
And I encourage those people to drink.
Or offer them a piece of gum.
I am a hydration enthusiast.
I take my water intake seriously.
Don't judge.
Cabbage Wabbage
800 cubic centimeter.
At the least!
Pee every hour and a half.
I can smell dehydrated breaths 5 feet away.
And I encourage those people to drink.
Or offer them a piece of gum.
I am a hydration enthusiast.
I take my water intake seriously.
Don't judge.
Cabbage Wabbage
I am who I am
I cannot deny.
I am who I've decided to be.
There is no wrong decisions,
but just the constant evolution.
There is no imperfections,
but the desire to be better.
There is no satisfaction,
but only contentment.
I should never settle,
I should always always accept.
There will always be flaws about this world.
Anything can be ugly if you make it ugly.
But everything can be beautiful
if you call it beauty...
But true beauty stays forever beautiful,
it is the light that shines through darkness.
Through the moth and dust that the world has laid upon it.
This is true.
I can only hope for our world to hold on to this truth.
Cabbage Wabbage
I am who I've decided to be.
There is no wrong decisions,
but just the constant evolution.
There is no imperfections,
but the desire to be better.
There is no satisfaction,
but only contentment.
I should never settle,
I should always always accept.
There will always be flaws about this world.
Anything can be ugly if you make it ugly.
But everything can be beautiful
if you call it beauty...
But true beauty stays forever beautiful,
it is the light that shines through darkness.
Through the moth and dust that the world has laid upon it.
This is true.
I can only hope for our world to hold on to this truth.
Cabbage Wabbage
Ich bin der Welt
I am lost to the world
with which I used to waste so much time,
It has heard nothing from me for so long
that it may very well believe that I am dead!
It is of no consequence to me
Whether it thinks me dead;
I cannot deny it,
for I really am dead to the world.
I am dead to the world's tumult,
And I rest in a quiet realm!
I live alone in my heaven,
In my love and in my song!
with which I used to waste so much time,
It has heard nothing from me for so long
that it may very well believe that I am dead!
It is of no consequence to me
Whether it thinks me dead;
I cannot deny it,
for I really am dead to the world.
I am dead to the world's tumult,
And I rest in a quiet realm!
I live alone in my heaven,
In my love and in my song!
Wednesday, January 21, 2009
On the Run
losing control.
Running out of time.
Nice to see you.
Oh, see you later!
Let's hang out.
Sorry for not calling back in the past...month?
yea. it's been a while
well, gotta run!
Catching up...catching up...almost almost!!
and we're behind again....
Almost there! I can see myself laying down on my bed
reading a book for leisure...
and here we go again.
A life of endless trial.
of endless work.
never rest.
we keep learning this lesson
the insignificance of human labor.
it's not meant to be this important,
but yet we fall
over and over.
we cause it.
Humanity is the cause of its own suffering.
So where can we seek for help?
where shall we go?
what shall we do?
If all that we do is meant to deteriorate
or somehow cause destruction...
where can we go?
what can we do?
cabbage wabbage
Running out of time.
Nice to see you.
Oh, see you later!
Let's hang out.
Sorry for not calling back in the past...month?
yea. it's been a while
well, gotta run!
Catching up...catching up...almost almost!!
and we're behind again....
Almost there! I can see myself laying down on my bed
reading a book for leisure...
and here we go again.
A life of endless trial.
of endless work.
never rest.
we keep learning this lesson
the insignificance of human labor.
it's not meant to be this important,
but yet we fall
over and over.
we cause it.
Humanity is the cause of its own suffering.
So where can we seek for help?
where shall we go?
what shall we do?
If all that we do is meant to deteriorate
or somehow cause destruction...
where can we go?
what can we do?
cabbage wabbage
Worn Out
So this how my first week went.
Monday: Work class work
Tuesday: Work class work..oh and work
Wednesday: Work class work oh and class
Thursday: Work class work and work
Friday: Work class work work work
Saturday: work...
Sunday: Finally got my sleep....
Wow...the semester hasn't even started and I already feel like it's time for a break...
Can a senior be any more worn out?
Maybe I am just not focusing on the right things.
Maybe I'm just not watching out for myself enough.
Maybe I should have given up this coffee shop job before I knew what I was putting myself through.
A college student shouldn't have to go through this much pain...
Cabbage Wabbage
Monday: Work class work
Tuesday: Work class work..oh and work
Wednesday: Work class work oh and class
Thursday: Work class work and work
Friday: Work class work work work
Saturday: work...
Sunday: Finally got my sleep....
Wow...the semester hasn't even started and I already feel like it's time for a break...
Can a senior be any more worn out?
Maybe I am just not focusing on the right things.
Maybe I'm just not watching out for myself enough.
Maybe I should have given up this coffee shop job before I knew what I was putting myself through.
A college student shouldn't have to go through this much pain...
Cabbage Wabbage
Saturday, January 17, 2009
Breakfast!!
Ingredients
Batter:
* 1/2 cup flour
* 1/2 cup half-and-half
* 2 eggs
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons unsalted butter, melted
* 1 cup fresh corn kernels (about 2 ears), or frozen
* Vegetable oil for brushing griddle
Filling:
* 1 1/2 cups cottage cheese
* 6 tablespoons sugar
Directions
Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes.
Batter:
* 1/2 cup flour
* 1/2 cup half-and-half
* 2 eggs
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons unsalted butter, melted
* 1 cup fresh corn kernels (about 2 ears), or frozen
* Vegetable oil for brushing griddle
Filling:
* 1 1/2 cups cottage cheese
* 6 tablespoons sugar
Directions
Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes.
Tuesday, January 13, 2009
Updated Checklist
Building my schedule (check)
E-mail Jill (check)
Order Books Online (Check)
Call Tim Carlson
Turn in Time sheets(check partially)
Drop Add Forms for Choir, Chamber, Accompaniment
Contact Tom Bartsch (check)
E-mail Paul(check)
Check moodle (check)
Contact Work Areas
Craiglist apartments
Craiglist Space Heater for Betsy(Check)
Laundry(check)
Organize and decorate room
Call David Merifield about Friday
Kathleen for 1st Ave
Contact Steven the cameraman
Turn in Recital Application
Contact Sonja
Cabbage Wabbage
E-mail Jill (check)
Order Books Online (Check)
Call Tim Carlson
Turn in Time sheets(check partially)
Drop Add Forms for Choir, Chamber, Accompaniment
Contact Tom Bartsch (check)
E-mail Paul(check)
Check moodle (check)
Contact Work Areas
Craiglist apartments
Craiglist Space Heater for Betsy(Check)
Laundry(check)
Organize and decorate room
Call David Merifield about Friday
Kathleen for 1st Ave
Contact Steven the cameraman
Turn in Recital Application
Contact Sonja
Cabbage Wabbage
I'm Not the Same
As I was remembering the 'me' 3 years ago, I started to realize how different I've become.
First year, I had my culture shock. It was weird because I didn't realize that I was going through a culture shock at that time. I moved here in high school but I've never been surrounded by that many Americans.
I use to be so naive. Innocent. Really dumb.
People on my floor use to call me ditsy and some of them couldn't really stand how naive I was.
People would make fun of me and make a joke out of me, and I would miss it. I would make silly mistakes and giggle about it.
Yea...I was so unsure. Didn't really think too much about goals and my mind wasn't focused on accomplishing anything at all.
I was so afraid of everything too! I remember feeling uncomfortable during my job interviews. And got flustered while I was typing out my resume. It seemed so foreign to me to write about good things about myself on a sheet of paper with hopes to get hired by the supervisors.
Weird...very weird...
Now that I think about who I was in the past, I realize how much I've learned and understood. How appreciative I am to everything that's happened to me in this college. Everything from the worst day to the best. I regret none of them.
Cherishing the skin of an apple.
Cabbage Wabbage
First year, I had my culture shock. It was weird because I didn't realize that I was going through a culture shock at that time. I moved here in high school but I've never been surrounded by that many Americans.
I use to be so naive. Innocent. Really dumb.
People on my floor use to call me ditsy and some of them couldn't really stand how naive I was.
People would make fun of me and make a joke out of me, and I would miss it. I would make silly mistakes and giggle about it.
Yea...I was so unsure. Didn't really think too much about goals and my mind wasn't focused on accomplishing anything at all.
I was so afraid of everything too! I remember feeling uncomfortable during my job interviews. And got flustered while I was typing out my resume. It seemed so foreign to me to write about good things about myself on a sheet of paper with hopes to get hired by the supervisors.
Weird...very weird...
Now that I think about who I was in the past, I realize how much I've learned and understood. How appreciative I am to everything that's happened to me in this college. Everything from the worst day to the best. I regret none of them.
Cherishing the skin of an apple.
Cabbage Wabbage
Sunday, January 11, 2009
List of Must Have College Kitchenwares 2009
1) Blender
2) Set of Knives
3) French Press
Cabbage Wabbage
2) Set of Knives
3) French Press
Cabbage Wabbage
Hummus
Ingredients
* 2 (15-ounce) cans chickpeas, drained and rinsed
* 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
* 1/2 lemon, juiced
* 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
* 2 cloves garlic, peeled
* 1 1/2 teaspoon salt
* 1/2 teaspoon dark Asian sesame oil
* 1/2 to 1 teaspoon ground cumin
* 12 to 15 grinds black pepper
* 1/4 cup water
* Paprika, for garnish
Directions
In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
Great for the upcoming housewarming party!!
Cabbage Wabbage
* 2 (15-ounce) cans chickpeas, drained and rinsed
* 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
* 1/2 lemon, juiced
* 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
* 2 cloves garlic, peeled
* 1 1/2 teaspoon salt
* 1/2 teaspoon dark Asian sesame oil
* 1/2 to 1 teaspoon ground cumin
* 12 to 15 grinds black pepper
* 1/4 cup water
* Paprika, for garnish
Directions
In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
Great for the upcoming housewarming party!!
Cabbage Wabbage
Bruschetta with Gorgonzola Cheese and Honey Drizzle
Ingredients
* 36 slices (1/2-inch thick) baguette bread, about 1 loaf
* 1/4 cup extra-virgin olive oil
* 8 ounces Gorgonzola, sliced
* 3 tablespoons honey
Directions
Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.
Cabbage Wabbage
* 36 slices (1/2-inch thick) baguette bread, about 1 loaf
* 1/4 cup extra-virgin olive oil
* 8 ounces Gorgonzola, sliced
* 3 tablespoons honey
Directions
Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.
Cabbage Wabbage
I LOVE Food!
So, if you haven't noticed, I have great passion for food.
The idea of preparing food, and making it taste great. How it fills up your stomach and gives you energy.
Sadly, as college students everything is way tooo expensive for the budget I have.
So, I've finally figured out a few ways that can avoid too much money spending grocery shopping sessions and still be able to acquire quality healthy food for the next couple weeks.
1) plan out your list of nutritious meals for the week
2) Keep your eyes on your list while shopping
3) Don't shop on an empty stomach
4) look out for newspaper ad coupons and flyers for cut prices
5) If there's a price cut for a different type of meat from what you have in your list, get them anyways. Stock up on price cut items while the deal last.
6) OMIT snacks or unhealthy treats. They will not fill your stomach.
7) Substitute meat meals with beans and veggie meals. It's cheaper and just as healthy.
8) Go with a generous heart of spending money. Otherwise, your shopping session will not be enjoyable. This is fine as long as you have a budget set in mind.
Cabbage Wabbage
The idea of preparing food, and making it taste great. How it fills up your stomach and gives you energy.
Sadly, as college students everything is way tooo expensive for the budget I have.
So, I've finally figured out a few ways that can avoid too much money spending grocery shopping sessions and still be able to acquire quality healthy food for the next couple weeks.
1) plan out your list of nutritious meals for the week
2) Keep your eyes on your list while shopping
3) Don't shop on an empty stomach
4) look out for newspaper ad coupons and flyers for cut prices
5) If there's a price cut for a different type of meat from what you have in your list, get them anyways. Stock up on price cut items while the deal last.
6) OMIT snacks or unhealthy treats. They will not fill your stomach.
7) Substitute meat meals with beans and veggie meals. It's cheaper and just as healthy.
8) Go with a generous heart of spending money. Otherwise, your shopping session will not be enjoyable. This is fine as long as you have a budget set in mind.
Cabbage Wabbage
Saturday, January 10, 2009
The more the merrier
I looove people.
My room mates have finally moved in and our apartment is finally filled up. Honestly, I really think God created this many people on earth for good reasons.
People can't live without each other. The laughter, the cries,the music, the dramas...really, how can we function normally without experiencing these things through relationships? But then again, too much of these experiences can also cause serious malfunctions...
OK...I'm done rambling. It's just great to finally be around more people after three weeks of seeing just so many people on campus.
Cabbage Wabbage
My room mates have finally moved in and our apartment is finally filled up. Honestly, I really think God created this many people on earth for good reasons.
People can't live without each other. The laughter, the cries,the music, the dramas...really, how can we function normally without experiencing these things through relationships? But then again, too much of these experiences can also cause serious malfunctions...
OK...I'm done rambling. It's just great to finally be around more people after three weeks of seeing just so many people on campus.
Cabbage Wabbage
Checklist for my new semester:
Building my schedule (check)
E-mail Jill (check)
Order Books Online (Check)
Call Tim Carlson
Turn in Time sheets
Drop Add Forms for Choir, Chamber, Accompaniment
Contact Tom Bartsch (check)
E-mail Paul(check)
Check moodle
Contact Work Areas
Craiglist apartments
Craiglist Space Heater for Betsy(Check)
Laundry
Organize and decorate room
Cabbage Wabbage
E-mail Jill (check)
Order Books Online (Check)
Call Tim Carlson
Turn in Time sheets
Drop Add Forms for Choir, Chamber, Accompaniment
Contact Tom Bartsch (check)
E-mail Paul(check)
Check moodle
Contact Work Areas
Craiglist apartments
Craiglist Space Heater for Betsy(Check)
Laundry
Organize and decorate room
Cabbage Wabbage
Monday, January 5, 2009
Indonesian Ginger Chicken Recipe
* 1 cup honey
* 3/4 cup soy sauce
* 1/4 cup minced garlic (8 to 12 cloves)
* 1/2 cup peeled and grated fresh ginger root
* 2 (3 1/2 pound) chickens, quartered, with backs removed
Directions
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Dinner for this weekend!!!
* 3/4 cup soy sauce
* 1/4 cup minced garlic (8 to 12 cloves)
* 1/2 cup peeled and grated fresh ginger root
* 2 (3 1/2 pound) chickens, quartered, with backs removed
Directions
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Dinner for this weekend!!!
Curried Couscous
* 1 1/2 cups couscous
* 1 tablespoon unsalted butter
* 1 1/2 cups boiling water
* 1/4 cup plain yogurt
* 1/4 cup good olive oil
* 1 teaspoon white wine vinegar
* 1 teaspoon curry powder
* 1/4 teaspoon ground turmeric
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 cup small-diced carrots
* 1/2 cup minced fresh flat-leaf parsley
* 1/2 cup dried currants or raisins
* 1/4 cup blanched, sliced almonds
* 2 scallions, thinly sliced (white and green parts)
* 1/4 cup small-diced red onion
Directions
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
Yay!! Dinner for this weekend =)
Cabbage Wabbage
* 1 tablespoon unsalted butter
* 1 1/2 cups boiling water
* 1/4 cup plain yogurt
* 1/4 cup good olive oil
* 1 teaspoon white wine vinegar
* 1 teaspoon curry powder
* 1/4 teaspoon ground turmeric
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 cup small-diced carrots
* 1/2 cup minced fresh flat-leaf parsley
* 1/2 cup dried currants or raisins
* 1/4 cup blanched, sliced almonds
* 2 scallions, thinly sliced (white and green parts)
* 1/4 cup small-diced red onion
Directions
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
Yay!! Dinner for this weekend =)
Cabbage Wabbage
Thursday, January 1, 2009
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