Sunday, April 29, 2007
Thursday, April 26, 2007
Tuesday, April 24, 2007
If you can bring a special understanding. To all of those entrusted to your care. And meet their needs, no matter how demanding With patience and energy to spare. If you can lend each task your full devotion, & always try to listen and to cheer. If you can learn to understand emotion, & comfort others just by being near. If you look forward with anticipation to meeting special challenges each day. If you keep your faith and dedication whenever disappointment comes your way. If you take pride in giving your profession the finest skills and talents you possess, then all your dreams and goals will find expression. And, as a nurse, you’ll be a great success. Author unknown
Sunday, April 22, 2007
Saturday, April 21, 2007
Judith is a senior and needed to submit a portfolio of her accomplishments by the last period of the day. I was casually talking to some students about my blogging (they said I should also try MySpace too) and how I highlight some of my teaching moments in my posts when she stood up holding her folder and told me she's willing to give me a moment. It is amazing to see how resilient Judith is: she just lost a box full of chocolate she's selling so she could save for her trip to Paris this summer as part of a program in her French language class.
Oscar, on the other hand, would rather cook the whole semester! He doesn't like reading or writing in my class because according to him he already does a lot of those in his other classes, but he is a wizard when it comes to inspiring his group members to work and produce! He also has an amazing knack for combining/mixing herbs and spices that will make Emeril sit! He moves so gracefully around his kitchen even while hopping in crutches (he hurt his right foot while practicing for a football game). Did I say he doesn't like the first two R's? But he can easily repeat everything I show and tell the class!
Roxanne (left) is the silent one. She prefers doing the paperwork and the cleaning up. She'd rather be manning the back of the stage.
Sandra, (of the "The Food Poem" fame), on the other hand, is the thinker of the group. She's the one who remembers to get a cookbook for ideas, informs me of what the group has come up with and decides on how to plate a certain dish. If there was a report to hand in, she'll surely be the one to draw up the outline!
They are just one of the reasons why I am still teaching.
Friday, April 20, 2007
Thursday, April 19, 2007
If you display an effort in learning instead of waiting for someone to teach you, you will always be ahead of the curve, especially in recognizing and determining your own future.
Harry Brockwell, VP, ACF
Monday, April 16, 2007
I was leafing through a Culinary Institute of America's publication of Kitchen & Cook when my eyes caught something that looked like a tomato dish. Then I thought it had eggplant or aubergine in it. Both ways I was mistaken. It was a Jilo dish. According to the article
the jilo (pronounced zhee-LO) lends its earthy, smoky, bittersweet flavor to vibrant fusion dishes, and the rustic peasant food of Brazil's southeastern Minas Gerais region. As they ripen, jilos turn red and acquire a bitterness that is prized in Africa, where the vegetable originated, but is avoided in Brazil, where the jilo now plays its most prominent role. Brazilians use them when they're still green and sweet..... jilos can be used in dishes that call for other types of eggplant, such as ratatouille, caponata, Creole stuffed eggplants and others. Their bitter notes also balance salty flavors, and do well in Asian dishes, including those with miso and soy flavors.
I wish I have discovered this veggie earlier. I haven't tasted it yet, but it reminds me so much of an eggplant variety we used to have in Kano. Hausa people call it garden egg. It was bitter and biting the first time we tasted it but then we discovered that if we watered the plant often the bitterness in the fruit was greatly reduced. I will start looking for jilo in my local supermarket or specialty store and try one of the recipes in this article.
Meanwhile, how many of you have tasted jilo?
Sunday, April 15, 2007
Monday, April 09, 2007
Sunday, April 08, 2007
Friday, April 06, 2007
Thursday, April 05, 2007
CHILDREN LEARN WHAT THEY LIVEDorothy Law NolteIf children live with criticism, They learn to condemn.If children live with hostility, They learn to fight.If children live with ridicule, They learn to be shy.If children live with shame, They learn to feel guilty.If children live with tolerance, They learn to be patient.If children live with encouragement, They learn confidence.If children live with praise, They learn to appreciate.If children live with firmness, They learn justice.If children live with security, They learn to like themselves.If children live with acceptance and friendship,They learn to find love in the world.
Wednesday, April 04, 2007
Tuesday, April 03, 2007
first, it is a working cookbook, an intimate autobiography of a charming and adventuresone woman whose enthusiasm has given her the vitality to rear three children, manage three homes and develop a multi million dollar business... and finally it is a valuable treasury of early recipes from Mrs. Rudkin's fabulous collection of antique cookbooks which she has updated with her own modern present-day ready-to-use translations
Below are recipes of Cherry Tart written in 1473 and in 1962. 1473 Cherry Tart Grind sour cherries in a mortar after they have been stoned. When these are ground, add red roses, finely chopped, a little fresh cheese and a little old cheese, ground, a little pepper, a little ginger, a litle sugar; mix in four broken eggs. After the mixture has been lined with a crust, cook it in a well-greased pan over a slow fire. When it has been removed from the fire, pour over it sugar and rosewater. Modern version (1962) Serves 6 Preheat oven to 450 F Plain pastry with Butter 2 cups cooked and sweetened fresh sour cherries or 1 can (1 pound 4 ounces) sour cherries, drained of juice 1/4 teaspoon salt 1/2 teaspoon ground ginger 1/2 cup granulated sugar 3 eggs 2 cups milk 3 tablespoons rosewater 1/2 pint sour cream 8 ounces creamed cottage cheese pink candied red rose petals Prepare Plain Pastry with Butter for 1 pastry shell. Line a 9-inch pie pan with the plain pastry crust. Brush the inside bottom of the crust with beaten egg white and chill in the refrigerator while preparing the cherry custard filling. Wash 2 fresh sour cherries and remove stems and pits. Sweeten to taste and cook for a few minutes. Or, use 2 cups drained canned sour cherries. Sprinkle the cherries with 2 tablespoons rosewater and let stand while preparing the custard mix. Beat together the eggs, sugar, salt, ginger and milk. Add the cherries to the custard mix, stir well and pour into the chilled pastry shell. Bake for 20 minutes in a hot oven; turn the indicator down to 350 F and bake about 30 minutes longer, or until a silver knife blade inserted in the center comes out clean. Cool before serving. In the meantime, beat together the creamed colttage cheese and sour cream. When ready to selve, sprinkle 1 tablespoon rosewater over the tart and cover the surface with the cheese. Garnish to your heart's delight with pink candied rose petals (obtainable at food specialty shops).
What a change!<>