Guns!!! But not the ones that hurt.. the bullets filled with paint. hiding out on roofs, trees, bushes, or in under ground tunnels. a world like a shoot out things moving in slow motion, the laws of physics don't apply. some gravity but you can still do awesome flips and stuff. when you get shot no pain at all just a tap. running at the speed of light or as slow as a snail. bullets going slow. jumps that make you fly as high as the empire state building.
Wednesday, May 27, 2009
Monday, May 18, 2009
cooking blog
first we had break up the tomatoes from the can with our fingers in a big bowl.
then we had to add in the chopped chile, onions, garlic and olive oil and red wine vinegar.
lastly we sprinkled a little oregano and then chilled it and added a little tomato sauce.
then we had to add in the chopped chile, onions, garlic and olive oil and red wine vinegar.
lastly we sprinkled a little oregano and then chilled it and added a little tomato sauce.
Sunday, May 10, 2009
The essay that inspired me the most was an essay by Tony Hawk. His essay inspired me because he had wrote that it didnt matter what you did for a living as long as you did some thing that you loved doing. when i read that in his essay thought about the thing that i could do based on the things that I love doing.
Wednesday, May 6, 2009
inspiration
Post two links to food blogs or recipes that inspire you. Include a photo and spell check.
i liked this recipe because it had a simple recipe and i didn't require that much ingredients which means saving money. It also inspired me because i wanted to make something that represents the Mexican culture. The next recipe I chose because i decided that I didn't want to make a dip.
Tuesday, April 28, 2009
recipes
the top three recipes i want to try out:
1. from http://www.elise.com/recipes/archives/001776simple_salsa.php
Simple Salsa Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro
Salt
Freshly ground black pepper
Method
1 Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.
2 Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.
Refrigerate when not using. Will keep several days.
Makes 2-3 cups.
2. from:http://www.thespicehouse.com/recipes/surprising-salsa
Ingredients
1/2 cup canned diced tomato, drained
1 shallot, finely chopped
1 serrano pepper finely sliced
1 sprig cilantro, finely chopped
1/2 teaspoon (or to taste) cayenne pepper
Serves / Yields
Varies
Preparation Instructions
Mix all ingredients together. Refrigerate for at least 1/2 hour before serving.
3.from:http://www.monsterchef.net/Recipes/Salsa.htm
Equipment:
Two 8 quart saucepans
6 to 8 one pint canning jars and lids
Colander
Sharp knife
Big Stirring Spoon
Ladle
Canning Jar Funnel
Canning Kettle with Wire Jar Basket
Big Tongs
Towels for Cooling Area
Ingredients:
About 15 pounds of Fresh Ripe Tomatoes
3 Large Green Peppers (chopped)
1 Large Onion (chopped)
1 Clove Garlic (finely chopped)
1/4 Cup Fresh Cilantro Leaves (chopped) Note: Fresh Cilantro can be found in the produce section of the store if you do not grow your own.
1/2 Cup Fresh Cayenne Peppers (chopped) Note: Substitute any kind or amount of pepper you like or even a combination of types - some of my favorites include Cayenne, Thai Dragon, and Tabasco.
2 small cans of Tomato Paste (or 1 bigger one)
1 Teaspoon Salt
2 Teaspoons Coarse Black Pepper
1/4 Cup Vinegar
Making the Salsa
This recipe will make between 6 or 8 pint size canning jars. Double or triple the recipe if you
have lots of tomatoes and a really big stock pot to make the sauce in. Here is the step by step process for making and preserving the MonsterChef Cayenne Salsa:
1. Make sure you have good canning jars (run your fingers around the rims to make sure they have no rough spots or chips - a faulty rim will not seal properly). Have enough new lid inserts with the rubber gaskets built in. Make sure that the lids fit the jars - there are different brands and sizes.
2. Use a bleach solution to wash and sterilize your working area (countertop, etc.)
3. Sterilize the jars and lids by boiling them in water for about 15 minutes. Set them aside to air dry on a clean towel.
4. Fill one of the 8 quart saucepans with water and bring to a boil.
5. While waiting for the water to boil, wash the tomatoes, Green Peppers, Hot Peppers, and Cilantro Leaves to remove any dirt or other garden residue off them.
6. Place a Colander over the other 8 quart sauce pan (preferably in the sink). Have a clean towel laying next to the sink where the pan and colander are (important for next step).
7. This Part Requires Fast Work - Be Prepared!!Place a few tomatoes in the boiling water for a few seconds. Use the Tongs to remove them from the boiling water and place them on the towel as soon as you see the skins start to split open. Keep repeating this process until all the tomatoes have been scalded this way.
8. While working over the colander, use a sharp knife to peel each tomato and cut it into 1/2 square inch chunks. Note: Tomatoes are very juicy, so juice runs through the colander into the pan while you are peeling and cutting. Throw peelings in trash or garbage disposal. The purpose of the colander is to catch the peelings if you slip a little. Each time the colander is full of chopped tomatoes and no skin, dump it into the pan with the tomato juice. Keep doing this until all the tomatoes are chopped. The end result is a big pan full of chopped tomatoes and juice.
9. Put the tomatoes and juice on the stove and turn the temperature high enough to bring it to a simmer. While it is heating up, chop the green peppers, onion, garlic, and hot peppers and add to the tomato mixture. It may be a good idea to wear rubber gloves while chopping the cayenne peppers or other hot peppers.
10. Add the two cans of tomato paste, salt and black pepper. Stir the mixture frequently. Do not let it boil hard - slow simmer is best. We just want it cooked enough to kill bacteria, yet leave the ingredients in recognizable chunks.
11. Turn off the heat and add the fresh Cilantro leaves and vinegar. You do not want to boil off the vinegar - the vinegar's purpose is to add a little acidity to the mixture because many varieties of tomatoes do not have enough acid for good canning.
12. Fill the canner kettle with water (just over half full so that there will be room for 6 to 8 jars completely submerged in the boiling water. Turn on the heat to bring to a vigorous boil and move on to step 13 while you are waiting for it to boil.
13. Use a canning funnel and ladle to fill the jars to a level of about 1/2 inch from the top. The funnel will help keep from getting salsa on the rims of the jar. Use a butter knife to poke up and down in each jar to work out any air bubbles.
14. Place the lids on the jars and screw them down tightly. MAKE SURE THE RIMS ARE VERY CLEAN BEFORE PUTTING THE LIDS ON!!!
15. Make sure the canning kettle water is boiling vigorously. CAREFULLY Place the jars on the canning rack and gently lower it into the boiling water making sure that the jars are submerged without overflowing the kettle.
16. Boil the jars in this "water bath" for 1/2 hour. Then gently remove the jars and set them aside to cool. As they cool you will hear each jar make a snap or pop sound (that is the signal that the jar sealed properly). Proper Seal is important. After the jars are completely cool, you should be able to push on the lid and hear nothing. If the lid will make a popping noise as you push on it, you did not get a good seal and that jar cannot be saved for a long period (use that one right away within a week or two).
17. After the jars are completely cool, give the lids one more twist to tighten them further. Label the lids with the following information: "Salsa" or "Hot Salsa" and the date canned. Store in a cool dark place for up to 3 years.
1. from http://www.elise.com/recipes/archives/001776simple_salsa.php
Simple Salsa Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro
Salt
Freshly ground black pepper
Method
1 Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.
2 Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.
Refrigerate when not using. Will keep several days.
Makes 2-3 cups.
2. from:http://www.thespicehouse.com/recipes/surprising-salsa
Ingredients
1/2 cup canned diced tomato, drained
1 shallot, finely chopped
1 serrano pepper finely sliced
1 sprig cilantro, finely chopped
1/2 teaspoon (or to taste) cayenne pepper
Serves / Yields
Varies
Preparation Instructions
Mix all ingredients together. Refrigerate for at least 1/2 hour before serving.
3.from:http://www.monsterchef.net/Recipes/Salsa.htm
Equipment:
Two 8 quart saucepans
6 to 8 one pint canning jars and lids
Colander
Sharp knife
Big Stirring Spoon
Ladle
Canning Jar Funnel
Canning Kettle with Wire Jar Basket
Big Tongs
Towels for Cooling Area
Ingredients:
About 15 pounds of Fresh Ripe Tomatoes
3 Large Green Peppers (chopped)
1 Large Onion (chopped)
1 Clove Garlic (finely chopped)
1/4 Cup Fresh Cilantro Leaves (chopped) Note: Fresh Cilantro can be found in the produce section of the store if you do not grow your own.
1/2 Cup Fresh Cayenne Peppers (chopped) Note: Substitute any kind or amount of pepper you like or even a combination of types - some of my favorites include Cayenne, Thai Dragon, and Tabasco.
2 small cans of Tomato Paste (or 1 bigger one)
1 Teaspoon Salt
2 Teaspoons Coarse Black Pepper
1/4 Cup Vinegar
Making the Salsa
This recipe will make between 6 or 8 pint size canning jars. Double or triple the recipe if you
have lots of tomatoes and a really big stock pot to make the sauce in. Here is the step by step process for making and preserving the MonsterChef Cayenne Salsa:
1. Make sure you have good canning jars (run your fingers around the rims to make sure they have no rough spots or chips - a faulty rim will not seal properly). Have enough new lid inserts with the rubber gaskets built in. Make sure that the lids fit the jars - there are different brands and sizes.
2. Use a bleach solution to wash and sterilize your working area (countertop, etc.)
3. Sterilize the jars and lids by boiling them in water for about 15 minutes. Set them aside to air dry on a clean towel.
4. Fill one of the 8 quart saucepans with water and bring to a boil.
5. While waiting for the water to boil, wash the tomatoes, Green Peppers, Hot Peppers, and Cilantro Leaves to remove any dirt or other garden residue off them.
6. Place a Colander over the other 8 quart sauce pan (preferably in the sink). Have a clean towel laying next to the sink where the pan and colander are (important for next step).
7. This Part Requires Fast Work - Be Prepared!!Place a few tomatoes in the boiling water for a few seconds. Use the Tongs to remove them from the boiling water and place them on the towel as soon as you see the skins start to split open. Keep repeating this process until all the tomatoes have been scalded this way.
8. While working over the colander, use a sharp knife to peel each tomato and cut it into 1/2 square inch chunks. Note: Tomatoes are very juicy, so juice runs through the colander into the pan while you are peeling and cutting. Throw peelings in trash or garbage disposal. The purpose of the colander is to catch the peelings if you slip a little. Each time the colander is full of chopped tomatoes and no skin, dump it into the pan with the tomato juice. Keep doing this until all the tomatoes are chopped. The end result is a big pan full of chopped tomatoes and juice.
9. Put the tomatoes and juice on the stove and turn the temperature high enough to bring it to a simmer. While it is heating up, chop the green peppers, onion, garlic, and hot peppers and add to the tomato mixture. It may be a good idea to wear rubber gloves while chopping the cayenne peppers or other hot peppers.
10. Add the two cans of tomato paste, salt and black pepper. Stir the mixture frequently. Do not let it boil hard - slow simmer is best. We just want it cooked enough to kill bacteria, yet leave the ingredients in recognizable chunks.
11. Turn off the heat and add the fresh Cilantro leaves and vinegar. You do not want to boil off the vinegar - the vinegar's purpose is to add a little acidity to the mixture because many varieties of tomatoes do not have enough acid for good canning.
12. Fill the canner kettle with water (just over half full so that there will be room for 6 to 8 jars completely submerged in the boiling water. Turn on the heat to bring to a vigorous boil and move on to step 13 while you are waiting for it to boil.
13. Use a canning funnel and ladle to fill the jars to a level of about 1/2 inch from the top. The funnel will help keep from getting salsa on the rims of the jar. Use a butter knife to poke up and down in each jar to work out any air bubbles.
14. Place the lids on the jars and screw them down tightly. MAKE SURE THE RIMS ARE VERY CLEAN BEFORE PUTTING THE LIDS ON!!!
15. Make sure the canning kettle water is boiling vigorously. CAREFULLY Place the jars on the canning rack and gently lower it into the boiling water making sure that the jars are submerged without overflowing the kettle.
16. Boil the jars in this "water bath" for 1/2 hour. Then gently remove the jars and set them aside to cool. As they cool you will hear each jar make a snap or pop sound (that is the signal that the jar sealed properly). Proper Seal is important. After the jars are completely cool, you should be able to push on the lid and hear nothing. If the lid will make a popping noise as you push on it, you did not get a good seal and that jar cannot be saved for a long period (use that one right away within a week or two).
17. After the jars are completely cool, give the lids one more twist to tighten them further. Label the lids with the following information: "Salsa" or "Hot Salsa" and the date canned. Store in a cool dark place for up to 3 years.
Sunday, April 19, 2009
sustainability visit :)
What struck you about the location you visited? Was it what you expected, or very different?
The thing that struck me when i went to the farmer's market was the fact that there were a lot of people there. The place that I went to was actually a lot smaller than I thought it would be.
Do you think you will start going to a farmers market more often? Or using a community garden? Or supporting a CSA?
I think i will start going to farmer's markets more often because I like the fruit, they are a lot sweeter and taste better.
How do these locations fit into our essential questions of “Why Don’t People Live More Sustainably?” and “How Can I Convince them to do So?”
these locations relate to our questions because it is an example of how some people are a step ahead and living more sustainable by growing there own food and by eating organic.
Friday, March 13, 2009
survey
1. What struck you about the data?
the things that struck me about the data is that many people think that by not unplugging they can make a difference but if you think about it if more people start to do it then it can make a difference.
2. Were you surprised by any of the results? How so?
I was surprised at the fact that people waste so much electricity.
3. What were your expectations? Were these met or not?
my expectations were that people would try to save money by cutting down on wasteful spending like wasting electricity.
4.Based on your findings, what type of ad campaign will you run? Will you being to educate people? Encourage or coerce people? Embarrass people? What is your angle?
the type of ad campaign i would like to do is to acknowledge people about how to conserve energy.
Saturday, March 7, 2009
the things that striked me about the movie was that these people were able to live off of the stuff that they grew.
i think that the Dervaes’ family Needs vs. Wants sheet would have more needs because they think more about what they vs. what they want.
overall i think that the derveas family are amazing because they are able to eat what ever they grow.
i think that the Dervaes’ family Needs vs. Wants sheet would have more needs because they think more about what they vs. what they want.
overall i think that the derveas family are amazing because they are able to eat what ever they grow.
Wednesday, February 25, 2009
ishmael blog post
1. The two general ways that Ishmael identifies people from our culture are the people that are forced to adapt to a new surrounding and the people that don't really need to change themselves.
2. I do agree with Ishmael because everybody has their own flaws no body's perfect and every body will make a mistake one time or another.
3. The takers are the people that work and handle their money and other goods the way that they should be handled. The leavers are the people that try to live in a community among each other.
Monday, February 23, 2009
blog assignment 2/23/09
Blog Post Assignment 2/23/09
Create a blog post in which you answer the following questions. You can address each question separately or holistically in paragraph format.
Spell check
Include an image that connects with your comments
What does it mean to live sustainably?
How much freedom and independence do you have as a 14-16 year old in our society?
As a 14-16 year old, how can you currently live your life more sustainably?
As a 14 year old we don't really have much freedom to do what we want. in our society it is good that kids don't just run wild because then there would no control and there would be total anarchy. however at the same time they don't have all the privileges.
Tuesday, January 6, 2009
my semester goals
- I am different now then when I started school in august because I know that if I slack off it can bring my grade down drastically.
- The skills that I think are the most important to succeed in humanities is dedication because if you don't care you wont succeed.
- One thing I would like to improve on this semester is the way that I work on things. I am going to do this by going to tutoring and office hours to get my work done.
- If I could study topic it would have to be the Civil War because I always thought it was an interesting topic.
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