For the Marinade
2 tablespoons Worcestershire Sauce
1/4 cup apple cider
3/4 cup honey
One 12-ounce beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emerilís Original Essence
1/4 teaspoon cayenne
Pinch ground cloves
For the Seasoning Mix
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
Make the marinade by combining all the ingredients in the bowl of a food processor or blender, and process for 5 minutes. Fill a Cajun Injector (or a large syringe) with the marinade and inject each turkey in the breast and thigh area as well as the back, wings and legs. You will need to fill the syringe several times.
Combine the seasoning ingredients and rub the mixture evenly over each turkey. Place the turkeys in large plastic bags and secure tightly before refrigerating for 24 hours.
Fry turkeys at 400F for 3 to 3 1/2 minutes per pound
Wednesday, December 1, 2010
Thursday, November 25, 2010
Nonna Thanksgiving Stuffing
1 Stick butter
2 tbsp olive oil
2 diced carrots fine
2 small onions diced fine
2 stalks celery diced fine
2 apples cored, peeled and diced
1/2 can black olives - diced
2 large sauces meat only
2 cloves garlic diced fine
1 box chicken stock
2 tbs parsley
Salt and pepper to taste
Melt butter, olive oil and garlic over medium heat
Add sausage and with the back of a fork, mash it until the meat is in little pieces
Add all vegetables, olives and parsley. Add salt and pepper to taste
Cover and simmer until they are softened
Add apples and increase heat to high and simmer 3 - 4 minutes
Add 1 1/2 bags Pepperidge Farm herb seasoned ( not diced) stuffing
Add 1 box chicken stock and combine
2 tbsp olive oil
2 diced carrots fine
2 small onions diced fine
2 stalks celery diced fine
2 apples cored, peeled and diced
1/2 can black olives - diced
2 large sauces meat only
2 cloves garlic diced fine
1 box chicken stock
2 tbs parsley
Salt and pepper to taste
Melt butter, olive oil and garlic over medium heat
Add sausage and with the back of a fork, mash it until the meat is in little pieces
Add all vegetables, olives and parsley. Add salt and pepper to taste
Cover and simmer until they are softened
Add apples and increase heat to high and simmer 3 - 4 minutes
Add 1 1/2 bags Pepperidge Farm herb seasoned ( not diced) stuffing
Add 1 box chicken stock and combine
Wednesday, November 24, 2010
Thanksgiving Vegetables
1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick
1 1/4 pounds carrots, peeled and sliced 1/2 inch thick
One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick
1 package fingerling potatoes
i fennel bulb, sliced and core removed
1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick
1/2 cup extra-virgin olive oil
1/2 cup honey
6 thyme sprigs
Salt and freshly ground pepper
2 tablespoons sherry vinegar
In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Place into zip lock bags and let marinate overnight.
Preheat the oven to 425°. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away.
1 1/4 pounds carrots, peeled and sliced 1/2 inch thick
One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick
1 package fingerling potatoes
i fennel bulb, sliced and core removed
1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick
1/2 cup extra-virgin olive oil
1/2 cup honey
6 thyme sprigs
Salt and freshly ground pepper
2 tablespoons sherry vinegar
In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Place into zip lock bags and let marinate overnight.
Preheat the oven to 425°. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away.
Tuesday, November 23, 2010
Thanksgiving Cranberry Sauce
3 Bags Fresh Cranberries
2 cups sugar
4oz Maple Syrup
2 oz Honey
2 cups Water
Dash of Cinnamon
Grated Zest of 1 Orange
Over medium heat, dissolve the sugar and orange juice. Ad the cranberries and cook until they pop open. At the end, add the orange zest and maple syrup. Stir to combine and let cool.
2 cups sugar
4oz Maple Syrup
2 oz Honey
2 cups Water
Dash of Cinnamon
Grated Zest of 1 Orange
Over medium heat, dissolve the sugar and orange juice. Ad the cranberries and cook until they pop open. At the end, add the orange zest and maple syrup. Stir to combine and let cool.
Wednesday, November 10, 2010
Emerils Meat Loaf
* 2 tablespoons butter
* 1 large onion, chopped
* 1 rib celery, finely chopped
* 1/2 red bell pepper, finely chopped
* 2 teaspoons minced garlic, plus 1 teaspoon
* 1 teaspoon chopped thyme leaves
* 1 teaspoon chopped rosemary
* 1/3 cup chopped fresh parsley
* 2 eggs
* 1 1/2 teaspoons Dijon mustard
* 1/2 cup ketchup, plus 1/4 cup
* 2 tablespoons plus 1 teaspoon Worcestershire sauce
* 1/2 cup Heavy cream
* 2/3 cup Breadcrumbs
* 1 pound ground chuck
* 1/2 pound pork sausage (such as breakfast sausage)
* 1/2 pound ground veal
* 1 1/2 teaspoons salt
* 2 teaspoons plus 1/4 teaspoon freshly ground black pepper
* 4 slices bacon, cut in half
* 2 tablespoons white or red wine vinegar
* 1/2 cup canned tomatoes, chopped or crushed
Directions
In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
Preheat the oven to 350 degrees F.
When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.
* 1 large onion, chopped
* 1 rib celery, finely chopped
* 1/2 red bell pepper, finely chopped
* 2 teaspoons minced garlic, plus 1 teaspoon
* 1 teaspoon chopped thyme leaves
* 1 teaspoon chopped rosemary
* 1/3 cup chopped fresh parsley
* 2 eggs
* 1 1/2 teaspoons Dijon mustard
* 1/2 cup ketchup, plus 1/4 cup
* 2 tablespoons plus 1 teaspoon Worcestershire sauce
* 1/2 cup Heavy cream
* 2/3 cup Breadcrumbs
* 1 pound ground chuck
* 1/2 pound pork sausage (such as breakfast sausage)
* 1/2 pound ground veal
* 1 1/2 teaspoons salt
* 2 teaspoons plus 1/4 teaspoon freshly ground black pepper
* 4 slices bacon, cut in half
* 2 tablespoons white or red wine vinegar
* 1/2 cup canned tomatoes, chopped or crushed
Directions
In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
Preheat the oven to 350 degrees F.
When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.
Saturday, November 6, 2010
Emeril's Tartar Sauce
Tartar Sauce:
1 cup mayonnaise
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons drained sweet pickle relish
1 tablespoon drained capers (chopped, if large)
1 tablespoon minced fresh parsley leaves
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh tarragon
1/4 teaspoon salt
1/4 teaspoon cayenne
In a bowl, fold together the ingredients. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve, giving the sauce 1 hour to stand before serving for the flavors to blend. (Note: If using homemade mayonnaise, the tartar sauce must be refrigerated and used within 24 hours.)
Yield: about 1 1/4 cups
1 cup mayonnaise
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons drained sweet pickle relish
1 tablespoon drained capers (chopped, if large)
1 tablespoon minced fresh parsley leaves
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh tarragon
1/4 teaspoon salt
1/4 teaspoon cayenne
In a bowl, fold together the ingredients. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve, giving the sauce 1 hour to stand before serving for the flavors to blend. (Note: If using homemade mayonnaise, the tartar sauce must be refrigerated and used within 24 hours.)
Yield: about 1 1/4 cups
Sunday, October 31, 2010
Emerils Chicken
ield: about 1 pint or 4 servings
Ingredients:
2 tablespoons low sodium chicken stock
2 tablespoons finely chopped shallots or onions
1/2 teaspoon salt
1 teaspoon garlic
1 pound spinach, washed, tough stems removed
1/8 teaspoon freshly grated white pepper
2 tablespoons toasted pine nuts
Method:
In a large pan, heat the stock on medium-high heat. Add the shallots, garlic and half of the salt and cook until tender, 1 minute. Add the spinach and saute, occasionally stirring, until wilted, 4 to 6 minutes. Season with the remaining salt and pepper and garnish with the pinenuts.
Ingredients:
2 tablespoons low sodium chicken stock
2 tablespoons finely chopped shallots or onions
1/2 teaspoon salt
1 teaspoon garlic
1 pound spinach, washed, tough stems removed
1/8 teaspoon freshly grated white pepper
2 tablespoons toasted pine nuts
Method:
In a large pan, heat the stock on medium-high heat. Add the shallots, garlic and half of the salt and cook until tender, 1 minute. Add the spinach and saute, occasionally stirring, until wilted, 4 to 6 minutes. Season with the remaining salt and pepper and garnish with the pinenuts.
Emeril's Chicken Picatta
Yield: 4 servings
Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
1 tablespoon Creole seasoning
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive or grapeseed oil
4 tablespoons unsalted butter
1 thinly sliced shallot
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons reduced-sodium chicken broth
1 garlic clove, minced
2 tablespoons drained capers
1 tablespoon toasted pine nuts
1 tablespoon chopped fresh parsley
Sauteed Spinach, recipe follows, for serving
Method:
On a clean cutting board, spread out 1 sheet of wax paper or plastic wrap. Place 1 chicken breast on the wax paper and top with a second sheet.
Using a meat mallet or rolling pin, pound the chicken breast until it is evenly flattened to about 1/8 inch thick. Repeat with the remaining chicken breast halves. (You may need new sheets of wax paper or plastic wrap for each breast.) Set aside.
In a shallow bowl, combine the flour, Creole seasoning, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine.
Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour.
Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 2 teaspoons of the butter and, working quickly, add half of the chicken and cook for 1 minute, until golden.
Using tongs, turn the chicken and cook until golden and cooked through, about 1 1/2 minutes. Remove the chicken from the skillet and cover to keep warm.
Repeat with the remaining 1 1/2 tablespoons of oil, 2 teaspoons of butter, and pounded chicken, cooking as above. Remove the chicken from the skillet and cover to keep warm.
Add the shallots and lemon juice to the skillet, scraping with a wooden spoon to remove any browned bits from the bottom of the pan. When the juice has reduced by half, about 1 minute, add the chicken broth, garlic, and capers and cook for 5 minutes, until slightly thickened. Add the remaining 1/4 teaspoon of salt, remaining 2 tablespoons plus 2 teaspoons of butter, and parsley. Cook, stirring, until heated through and the sauce has thickened, about 1 minute. Do not allow sauce to boil.
Remove from the heat; serve chicken breasts over the spinach and drizzle some of the sauce over the chicken. Serve immediately.
Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
1 tablespoon Creole seasoning
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive or grapeseed oil
4 tablespoons unsalted butter
1 thinly sliced shallot
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons reduced-sodium chicken broth
1 garlic clove, minced
2 tablespoons drained capers
1 tablespoon toasted pine nuts
1 tablespoon chopped fresh parsley
Sauteed Spinach, recipe follows, for serving
Method:
On a clean cutting board, spread out 1 sheet of wax paper or plastic wrap. Place 1 chicken breast on the wax paper and top with a second sheet.
Using a meat mallet or rolling pin, pound the chicken breast until it is evenly flattened to about 1/8 inch thick. Repeat with the remaining chicken breast halves. (You may need new sheets of wax paper or plastic wrap for each breast.) Set aside.
In a shallow bowl, combine the flour, Creole seasoning, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine.
Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour.
Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 2 teaspoons of the butter and, working quickly, add half of the chicken and cook for 1 minute, until golden.
Using tongs, turn the chicken and cook until golden and cooked through, about 1 1/2 minutes. Remove the chicken from the skillet and cover to keep warm.
Repeat with the remaining 1 1/2 tablespoons of oil, 2 teaspoons of butter, and pounded chicken, cooking as above. Remove the chicken from the skillet and cover to keep warm.
Add the shallots and lemon juice to the skillet, scraping with a wooden spoon to remove any browned bits from the bottom of the pan. When the juice has reduced by half, about 1 minute, add the chicken broth, garlic, and capers and cook for 5 minutes, until slightly thickened. Add the remaining 1/4 teaspoon of salt, remaining 2 tablespoons plus 2 teaspoons of butter, and parsley. Cook, stirring, until heated through and the sauce has thickened, about 1 minute. Do not allow sauce to boil.
Remove from the heat; serve chicken breasts over the spinach and drizzle some of the sauce over the chicken. Serve immediately.
Thursday, October 28, 2010
Broccoli Rabbe
Rinse and trim 1/4-inch from bottom of stems.
Cook for 2 to 3 minutes in boiling salted water and remove with slotted spoon.
Saute the blanched broccoli raab/rapini in a little olive oil and garlic for 2 - 3 minutes on high heat, and then another 10 - 12 on low until tender. Drizzle some olive oil on top and add 1/4 c up of cooking wine and some red pepper flakes.
When done finish with a 1/4 of fresh lemon. Serve immediately.
Cook for 2 to 3 minutes in boiling salted water and remove with slotted spoon.
Saute the blanched broccoli raab/rapini in a little olive oil and garlic for 2 - 3 minutes on high heat, and then another 10 - 12 on low until tender. Drizzle some olive oil on top and add 1/4 c up of cooking wine and some red pepper flakes.
When done finish with a 1/4 of fresh lemon. Serve immediately.
Saturday, October 23, 2010
Brisket Dinner Tyler Florence
Brisket
Ingredients
* 1 (4 pound) beef brisket, first-cut
* Extra-virgin olive oil
* 1 tablespoon kosher salt, plus more for seasoning
* Coarsely ground black pepper
* 3 large carrots, cut into chunks
* 1 onion, halved
* 2 celery stalks, cut into chunks
* 1 head garlic, cut in 1/2
* 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
* 3/4 bottle dry red wine
* 1 bay leaves
* 1/4 bunch fresh thyme, leaves only
* 4 sprigs fresh rosemary, leaves only
* 1 handful fresh flat-leaf parsley
Directions
Preheat the oven to 325 degrees F.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
Red Onions
Ingredients
* 3 red onions, peeled, halved lengthwise
* 1 cup balsamic vinegar
* 1/4 cup extra-virgin olive oil
* 1/3 cup honey
* Sea salt and freshly ground black pepper
* 1/2 stick unsalted butter
* 1/4 bunch fresh thyme
Directions
Preheat the oven to 325 degrees F.
Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.
Parsnips
Ingredients
* 1 pound parsnips, peeled and sliced
* Kosher salt and freshly ground black pepper
* 1/2 cup milk
* 1/2 cup heavy cream
* 4 clove of garlic, peeled and gently smashed
* 1 sprig of thyme
* 1 bay leaf
* 1 stick unsalted butter
* Extra-virgin olive oil
* Parsley for garnish
Directions
Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
Ingredients
* 1 (4 pound) beef brisket, first-cut
* Extra-virgin olive oil
* 1 tablespoon kosher salt, plus more for seasoning
* Coarsely ground black pepper
* 3 large carrots, cut into chunks
* 1 onion, halved
* 2 celery stalks, cut into chunks
* 1 head garlic, cut in 1/2
* 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
* 3/4 bottle dry red wine
* 1 bay leaves
* 1/4 bunch fresh thyme, leaves only
* 4 sprigs fresh rosemary, leaves only
* 1 handful fresh flat-leaf parsley
Directions
Preheat the oven to 325 degrees F.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
Red Onions
Ingredients
* 3 red onions, peeled, halved lengthwise
* 1 cup balsamic vinegar
* 1/4 cup extra-virgin olive oil
* 1/3 cup honey
* Sea salt and freshly ground black pepper
* 1/2 stick unsalted butter
* 1/4 bunch fresh thyme
Directions
Preheat the oven to 325 degrees F.
Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.
Parsnips
Ingredients
* 1 pound parsnips, peeled and sliced
* Kosher salt and freshly ground black pepper
* 1/2 cup milk
* 1/2 cup heavy cream
* 4 clove of garlic, peeled and gently smashed
* 1 sprig of thyme
* 1 bay leaf
* 1 stick unsalted butter
* Extra-virgin olive oil
* Parsley for garnish
Directions
Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
Friday, September 17, 2010
Dont Look Down!
OK...first dont look down....... ;-)
I love you.....
THe first week is always very stressful...new roommate, new classes, new teachers....its OK to be stressed.
You can look at what My Henry says ni two ways. ( Remember, this is his opinion, dont react to it, but act on it)
You can so OMG!!!! ( hows that for being hip huh...)
Or you can calmly say OK. I am going to put my absolute best efforts into school and the SAT's and see where it takes me. Please dont worry about being perfect. Just do your best and dont worry about the result ( sound familiar? ) You took that approach at a camp, if I remember and look how that turned out. ;-)
I think Ms Ohm will accomodate you...she'll involve you somehow in the play and you can add it to your resume.
You'll do just fine at Emerson. You did the hard work and got Coach Gould to choose you over hundreds of players he sees. You already have an advantage being a recruit. Next, you'll successfully do the next piece of hard work and give yourself an even greater advantage.
DOnt forget that you have all of these choices because you have many talents...stage, dance and court. This will be your ticket to getting into Emerson.... ( and btw, it worked at Cushing and people said that was a stretch for you too if i remember)
I'm always here for you...cal me if you want anytime
Love
Dad
I love you.....
THe first week is always very stressful...new roommate, new classes, new teachers....its OK to be stressed.
You can look at what My Henry says ni two ways. ( Remember, this is his opinion, dont react to it, but act on it)
You can so OMG!!!! ( hows that for being hip huh...)
Or you can calmly say OK. I am going to put my absolute best efforts into school and the SAT's and see where it takes me. Please dont worry about being perfect. Just do your best and dont worry about the result ( sound familiar? ) You took that approach at a camp, if I remember and look how that turned out. ;-)
I think Ms Ohm will accomodate you...she'll involve you somehow in the play and you can add it to your resume.
You'll do just fine at Emerson. You did the hard work and got Coach Gould to choose you over hundreds of players he sees. You already have an advantage being a recruit. Next, you'll successfully do the next piece of hard work and give yourself an even greater advantage.
DOnt forget that you have all of these choices because you have many talents...stage, dance and court. This will be your ticket to getting into Emerson.... ( and btw, it worked at Cushing and people said that was a stretch for you too if i remember)
I'm always here for you...cal me if you want anytime
Love
Dad
OMG It's Senior Year!
Dad.
I'M SO STRESSED. Senior year is crraaaazy. Between colleges and homework, I'm going out of mind. Not to mention lack of sleep, maintaining a somewhat stable social life, and basketball. Also the fact that Mr. Henry and I met today and he thinks that Emerson is a huge stretch for me to get into. I'm sooo sooo soo soo sooo worried about it. On top of all that he says that I should play basketball in the winter but do the fall play. trouble is they have already cast it so now Ms. Ohm is going to see if she can get me a job in the wings, and have me do dance. ON TOP OF EVERYTHING ELSE!!!
I love you.
I'M SO STRESSED. Senior year is crraaaazy. Between colleges and homework, I'm going out of mind. Not to mention lack of sleep, maintaining a somewhat stable social life, and basketball. Also the fact that Mr. Henry and I met today and he thinks that Emerson is a huge stretch for me to get into. I'm sooo sooo soo soo sooo worried about it. On top of all that he says that I should play basketball in the winter but do the fall play. trouble is they have already cast it so now Ms. Ohm is going to see if she can get me a job in the wings, and have me do dance. ON TOP OF EVERYTHING ELSE!!!
I love you.
Stuffed Peppers
STUFFED GREEN PEPPERS
1 lb. ground meat
1 lb. ground pork
4 eggs
1 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves fresh garlic
salt
pepper
Italian seasoning
2 cans tomato sauce
1/2 cup cooked white rice
4 large green peppers, sliced in half
Grease bottom of pan with olive oil. Mix meat, eggs, bread crumbs, cheese, garlic, and all seasonings in large bowl. Add rice and mix together. Slice green peppers so that you have 8 halves. (You can also slice off the top of the pepper and use the whole pepper instead). Stuff peppers with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cook @ 350 F for about 1 hour. Serve with rice or mashed potatoes.
1 lb. ground meat
1 lb. ground pork
4 eggs
1 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves fresh garlic
salt
pepper
Italian seasoning
2 cans tomato sauce
1/2 cup cooked white rice
4 large green peppers, sliced in half
Grease bottom of pan with olive oil. Mix meat, eggs, bread crumbs, cheese, garlic, and all seasonings in large bowl. Add rice and mix together. Slice green peppers so that you have 8 halves. (You can also slice off the top of the pepper and use the whole pepper instead). Stuff peppers with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cook @ 350 F for about 1 hour. Serve with rice or mashed potatoes.
Saturday, August 21, 2010
Thoughts turn to Fall
Well, the chill is in the air and it looks like fall is just around the corner.
Summer has flown by and many things have happened. My god on Ryan moved back in from school and has been so much fun having him, Luciana and I living at 46 Freeport Dr.
In a couple weeks, both Ryan and Luciana will be returning to boarding school and college Ryan graduates in 2011 and so to Luciana they both have the challenges.
Ryan's challenge is getting into law school. His grades so far have been average. However if he wants to go to law school, he really will have to step up his efforts. We've had a couple nice long talks and I think that he's ready.
For Luciana the college application process looms. We pretty much identified and narrow down the schools that she wants to go to. Emerson is still the top of her list. She is being recruited by Emerson colleges basketball coach Bill Gould. Yesterday which attended his post player camp. It was a great opportunity for her to showcase her basketball skills one-on-one with Coach Gould.
On the way to the gym, She expressed her anxiety and that the nerves are taking over. I told her that all she has to do with be herself and go out and do things that she's done every day and the Coach will notice.
And notice he didn't he said several very complimetary things to Luciana and also commented on how hard she works and how assured her she was.
I'm really hoping that this will result in an official visit for her We left practice feeling very happy.
It's really nice to see how much she's grown in a very short period time. It's incredible to see how mature, responsible, compassionate should has become
I owe a lot of that to her experience at Cushing and also because now I have the ability to be her mentor and not the person I was making the rules.
David
Summer has flown by and many things have happened. My god on Ryan moved back in from school and has been so much fun having him, Luciana and I living at 46 Freeport Dr.
In a couple weeks, both Ryan and Luciana will be returning to boarding school and college Ryan graduates in 2011 and so to Luciana they both have the challenges.
Ryan's challenge is getting into law school. His grades so far have been average. However if he wants to go to law school, he really will have to step up his efforts. We've had a couple nice long talks and I think that he's ready.
For Luciana the college application process looms. We pretty much identified and narrow down the schools that she wants to go to. Emerson is still the top of her list. She is being recruited by Emerson colleges basketball coach Bill Gould. Yesterday which attended his post player camp. It was a great opportunity for her to showcase her basketball skills one-on-one with Coach Gould.
On the way to the gym, She expressed her anxiety and that the nerves are taking over. I told her that all she has to do with be herself and go out and do things that she's done every day and the Coach will notice.
And notice he didn't he said several very complimetary things to Luciana and also commented on how hard she works and how assured her she was.
I'm really hoping that this will result in an official visit for her We left practice feeling very happy.
It's really nice to see how much she's grown in a very short period time. It's incredible to see how mature, responsible, compassionate should has become
I owe a lot of that to her experience at Cushing and also because now I have the ability to be her mentor and not the person I was making the rules.
David
Saturday, August 7, 2010
Blue Ribbon Creole Cabbage
Here’s the recipe for the Creole cabbage. In my opinion and my method of freestyle cooking, there is no wrong way to make it, so clean out the fridge! We do have a recipe for those cooks that need to “paint by numbers”:
1 1/2 large chopped onions
1 large diced green peppers
1/2 cups minced garlic
1 lb chorizo
1/4 cup oil
3 chopped jalapeños (with seeds)
2 bunches diced celery (with leaves)
1 small head of cabbage diced
1 28oz can chopped plum tomatoes
3/4 cups cider vinegar
1 cups brown sugar
1 tbs kosher salt
1 tbs black pepper
1 tbs hot paprika
In a large pan, brown the bacon, garlic, peppers, celery and onions in the oil. Add paprika, sugar, then deglaze with the vinegar. Dump everything else in and simmer for 45 minutes, stirring occasionally. Season with salt and pepper to finish. Best served with garlic mashed potatoes on the side (and, of course, some meat and maybe some XXX hot sauce).
1 1/2 large chopped onions
1 large diced green peppers
1/2 cups minced garlic
1 lb chorizo
1/4 cup oil
3 chopped jalapeños (with seeds)
2 bunches diced celery (with leaves)
1 small head of cabbage diced
1 28oz can chopped plum tomatoes
3/4 cups cider vinegar
1 cups brown sugar
1 tbs kosher salt
1 tbs black pepper
1 tbs hot paprika
In a large pan, brown the bacon, garlic, peppers, celery and onions in the oil. Add paprika, sugar, then deglaze with the vinegar. Dump everything else in and simmer for 45 minutes, stirring occasionally. Season with salt and pepper to finish. Best served with garlic mashed potatoes on the side (and, of course, some meat and maybe some XXX hot sauce).
Friday, August 6, 2010
Fior Di Zucche
Wash squash buds inside and out and dry them.
1 Egg and Flour and make a paste as thick as pancake batter
Heat 1/4 inch of oil in a bottom of a small frying pan. Fry one side until golden brown. Turn and repeat.
1 Egg and Flour and make a paste as thick as pancake batter
Heat 1/4 inch of oil in a bottom of a small frying pan. Fry one side until golden brown. Turn and repeat.
Saturday, July 31, 2010
Lentils and Turnip Side Dish
Ingredients
1lb Lentils Washed
I Med Turnip Diced Small
1 Vidalia Onion Chopped Fine
2 Cloves Garlic Chopped Fine
Basil, Organo
1 tsp cumin
I box chix stock
1 cup white wine
Blanche Turnips and Set Aside
Simmer Lentils for 20 minutes
Saute Garlic in Olive Oil
Add Onions and Cook till Clear
Add rest of ingresidnets and simmer on low until liquid evaporates.
1lb Lentils Washed
I Med Turnip Diced Small
1 Vidalia Onion Chopped Fine
2 Cloves Garlic Chopped Fine
Basil, Organo
1 tsp cumin
I box chix stock
1 cup white wine
Blanche Turnips and Set Aside
Simmer Lentils for 20 minutes
Saute Garlic in Olive Oil
Add Onions and Cook till Clear
Add rest of ingresidnets and simmer on low until liquid evaporates.
Thursday, April 15, 2010
RIchie Hayward
One of my favorite drummers of all time is Little Feat's Richie Hayward. He is currently battling liver cancer, but st turning the corner.
His wife posted this today. I found it to be so appropriate for anyone...
1) Listen closely to the silence in between the words
2) Always say an appropriate Thank you, as you would not be where you are today without the help of those around you!
3) Making changes to learn how to love someone more, is something you will never regret.
4) Keep your eyes forward. Not looking back except to be grateful for the lessons given from where you came.
5) Stuff won't make you happy
6) When you love someone, small quarters and loving silence, can be the place where you feel the most space, and have the best conversations with no words at all.
7) Live your life now, nothing is too late, until it is!
Words to live by....
Dave
His wife posted this today. I found it to be so appropriate for anyone...
1) Listen closely to the silence in between the words
2) Always say an appropriate Thank you, as you would not be where you are today without the help of those around you!
3) Making changes to learn how to love someone more, is something you will never regret.
4) Keep your eyes forward. Not looking back except to be grateful for the lessons given from where you came.
5) Stuff won't make you happy
6) When you love someone, small quarters and loving silence, can be the place where you feel the most space, and have the best conversations with no words at all.
7) Live your life now, nothing is too late, until it is!
Words to live by....
Dave
Saturday, April 10, 2010
Scones
4 Cups Flour
5 Tsp Baking Powder
Pinch Salt
1/2/ cup sugar
1/2 Sick Butter
1 cup raisins
3 beaten eggs
1 1/2 cup milk
Mix flour, baking powder salt and sugar. Rub in butter with your fingers add raisins and mix well. Add most of beaten eggs and milk mix only until moist. Line a cookie sheet with foil and grease well with shortening. Spoon mixture 1 inch apart, brush tops with remaining beaten egg . Bake in upper rack at 425 for 13 minutes. Remove immediately to cooling rack and cover with a towel,
5 Tsp Baking Powder
Pinch Salt
1/2/ cup sugar
1/2 Sick Butter
1 cup raisins
3 beaten eggs
1 1/2 cup milk
Mix flour, baking powder salt and sugar. Rub in butter with your fingers add raisins and mix well. Add most of beaten eggs and milk mix only until moist. Line a cookie sheet with foil and grease well with shortening. Spoon mixture 1 inch apart, brush tops with remaining beaten egg . Bake in upper rack at 425 for 13 minutes. Remove immediately to cooling rack and cover with a towel,
Pear Arugula and Fennel Salad
Ingredients
* 1 large fennel bulb
* 1/2 red onion
* 1 bunch arugula
* 3 tablespoons extra-virgin olive oil
* 1 lemon, juiced
* Kosher salt and freshly ground black pepper
* 1 small piece Parmigiano-Reggiano
* 2 Bosc Pears Peeled, Cored and thinly sliced
Directions
Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the sliced pears
* 1 large fennel bulb
* 1/2 red onion
* 1 bunch arugula
* 3 tablespoons extra-virgin olive oil
* 1 lemon, juiced
* Kosher salt and freshly ground black pepper
* 1 small piece Parmigiano-Reggiano
* 2 Bosc Pears Peeled, Cored and thinly sliced
Directions
Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the sliced pears
Cioppino
Ingredients
* 1/4 cup olive oil
* 1 1/2 cups chopped yellow onions
* 3/4 cup chopped green bell peppers
* 3/4 cup chopped celery
* 1/4 cup chopped fennel
* 2 tablespoons minced garlic
* 1 bay leaf
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon red pepper flakes
* 1/2 teaspoon dried fennel seeds
* 1/2 teaspoon dried thyme
* 1/2 teaspoon ground black pepper
* 2 tablespoons tomato paste
* 1 cup dry white wine
* 1 (28-ounce) can crushed plum tomatoes and their juices
* 2 cups fish stock
* 1 whole Dungeness crab, quartered
* 1 pound clams, well scrubbed and de-bearded
* 1 pound mussels, well scrubbed and de-bearded
* 1 pound firm fish, such as halibut or snapper, cut into 1-inch cubes
* 1 1/2 teaspoons Essence, recipe follows
* 1 pound medium shrimp, shelled and deveined
* 1 pint oysters and their juices, picked over for shell
* 1/4 cup chopped fresh parsley
* 1/2 cup freshly grated Parmesan
* 1/4 cup chopped green onions, green tops only
* Sourdough bread, accompaniment
Directions
In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and fennel, and cook, stirring, until soft, about 4 minutes. Add the garlic, bay leaf, salt, oregano, red pepper, fennel seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until starting to brown, about 2 minutes. Add the white wine, stir to deglaze the pan, and cook until half of the wine is evaporated, about 2 minutes.
Add the plum tomatoes and their juices and the fish stock and bring to a boil. Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab quarters, clams, and mussels, and simmer until the shells open, about 6 to 7 minutes. Remove and discard any unopened shells.
Lightly season the fish and shrimp with the Essence, and add to the pot. Add the oysters, and stir. Simmer, covered, until cooked through, about 5 minutes. Remove from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions.
Serve immediately with hot bread.
* 1/4 cup olive oil
* 1 1/2 cups chopped yellow onions
* 3/4 cup chopped green bell peppers
* 3/4 cup chopped celery
* 1/4 cup chopped fennel
* 2 tablespoons minced garlic
* 1 bay leaf
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon red pepper flakes
* 1/2 teaspoon dried fennel seeds
* 1/2 teaspoon dried thyme
* 1/2 teaspoon ground black pepper
* 2 tablespoons tomato paste
* 1 cup dry white wine
* 1 (28-ounce) can crushed plum tomatoes and their juices
* 2 cups fish stock
* 1 whole Dungeness crab, quartered
* 1 pound clams, well scrubbed and de-bearded
* 1 pound mussels, well scrubbed and de-bearded
* 1 pound firm fish, such as halibut or snapper, cut into 1-inch cubes
* 1 1/2 teaspoons Essence, recipe follows
* 1 pound medium shrimp, shelled and deveined
* 1 pint oysters and their juices, picked over for shell
* 1/4 cup chopped fresh parsley
* 1/2 cup freshly grated Parmesan
* 1/4 cup chopped green onions, green tops only
* Sourdough bread, accompaniment
Directions
In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and fennel, and cook, stirring, until soft, about 4 minutes. Add the garlic, bay leaf, salt, oregano, red pepper, fennel seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until starting to brown, about 2 minutes. Add the white wine, stir to deglaze the pan, and cook until half of the wine is evaporated, about 2 minutes.
Add the plum tomatoes and their juices and the fish stock and bring to a boil. Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab quarters, clams, and mussels, and simmer until the shells open, about 6 to 7 minutes. Remove and discard any unopened shells.
Lightly season the fish and shrimp with the Essence, and add to the pot. Add the oysters, and stir. Simmer, covered, until cooked through, about 5 minutes. Remove from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions.
Serve immediately with hot bread.
Thursday, March 18, 2010
Grilled Asparagus with Garlic and Lemon
Ingredients
* 1 pound asparagus
* 3 tablespoons olive oil
* 2 cloves garlic, finely minced
* 1 teaspoon grated lemon zest
* 1/4 teaspoon paprika
* Salt and freshly ground black pepper
Directions
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.
* 1 pound asparagus
* 3 tablespoons olive oil
* 2 cloves garlic, finely minced
* 1 teaspoon grated lemon zest
* 1/4 teaspoon paprika
* Salt and freshly ground black pepper
Directions
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper.
Visit to BU College of Fine Arts
We visited BU today.
Program is very good. It is a conservatory type program....very intensive They take 50 kids a year and then after freshman year, they decide acting ( very structured) or theater arts ( more flexible) You can minor in communications if you wish. Double majors need to be done in 5 years.
Everyone gets cast in 4 shows a year..very collaborative cooperative environment. Strong faculty. and the rest of the campus is top notch. They can guarantee housing for 4 years, although most live off campus after freshman year.
Facilities are decripit...peeling paint, a mens room that looked right out of an asylum. Building hasn't had any work done in years. Huntington is all the way across town. The CFA is on the west end of campus...nothing else here. They look like the forgotten stepchild. Signage is the most impressive thing in the building.
Admissions is handled centrally by BU. You need to get into BU first. Tour was very disorganized. Someone met us and told us they were looking for someone to conduct the tour. Then she did the tour and had absolutely no info for us. ( grad stage management major)The director came and lectured for about 45 minutes...the phone kept ringing people were talking coming in and out. Finally a freshman performance major came and gave us some great insight. If I had to travel far for this tour I would have been very upset.
There is no campus feel on the west end... with a four lane highway running down the middle of the campus. Luciana said that it would be difficult to be in that facility for long winters...I agree.
Program is very good. It is a conservatory type program....very intensive They take 50 kids a year and then after freshman year, they decide acting ( very structured) or theater arts ( more flexible) You can minor in communications if you wish. Double majors need to be done in 5 years.
Everyone gets cast in 4 shows a year..very collaborative cooperative environment. Strong faculty. and the rest of the campus is top notch. They can guarantee housing for 4 years, although most live off campus after freshman year.
Facilities are decripit...peeling paint, a mens room that looked right out of an asylum. Building hasn't had any work done in years. Huntington is all the way across town. The CFA is on the west end of campus...nothing else here. They look like the forgotten stepchild. Signage is the most impressive thing in the building.
Admissions is handled centrally by BU. You need to get into BU first. Tour was very disorganized. Someone met us and told us they were looking for someone to conduct the tour. Then she did the tour and had absolutely no info for us. ( grad stage management major)The director came and lectured for about 45 minutes...the phone kept ringing people were talking coming in and out. Finally a freshman performance major came and gave us some great insight. If I had to travel far for this tour I would have been very upset.
There is no campus feel on the west end... with a four lane highway running down the middle of the campus. Luciana said that it would be difficult to be in that facility for long winters...I agree.
Wednesday, March 17, 2010
Visit to Emerson Today
Today we visited Emerson. I was really impressed with the makeover they have done to the campus over the past 10 years. They have consolidated the whole thing into three or four buildings on Boylston St. Performance and production facilities are first rate.
They have a range of majors. Their philosophy is to provide with a wqy to earn a living while auditioning that isn't waiting tables. Dorms are either suites ( Piano Row) or traditional ( Little Building), which has a better community feel. Security is good, everyone has to swipw in and out. If you dont live on campus, you dont get in They have 2 programs BFA - 72 credits, which is intensive and small,. You are with a group of 16 for four years and a BA, which gives you more flexibility to minor or double major. There are less required credits for a BA and you can take the same classes as the BFA. Community is supportive..kids are a bit odd. They have any productions, Emerson Stage, which are the official ones, and many clubs that put on productions where there is an opportunity to perform. Will be opening the Paramount building this year with 9 performance spaces and 700 students
I really liked the opportunities that are provided if you do decide to change your major, which include writing, communications, dance. You can take classes at Berklee, NEX, Conservatory etc. You can also take summer classess at 5 accredited community colleges. First two years you study a writing core. Depending on HS performance, you can opt out of these courses.
Looks like early decision is the way to go and it is non binding...you can apply elsewhere. They accept 60% who go early action. Need to audition there in fall, For acting monologue. for MT, dance and signing also,.
Spoke with coach. Knew L from Bentley camp. He stresses that this is D3 and they make accommodations for kids. Had a PG who took a month off for an internship. Wants to continue to transform the program from more of an intramural to collegiate. Season starts in October 15, first game 11/15, two weeks off at Xmas and then ends in March. 2 1/2 hr practices in preseason, 2 hours in season 1 hour as tournament time approaches. Similar to Cushing. Most schools are local farthest one in Norwich alternate home and home and do overnight. They will travel for Xmas tournament but it is for break. Top 3 Tough, knows game and has a transferable skill for college,. If you have more than one great. Asked L idf she can play with D1 folks, she says she does. Asked her her skills, Defense, rebounding and tenacious player, works hard, great encouraging teammate. He wants see her play and will tell us if he is interested. ( or game tape I prefer to have him see her. If he is interested, she will have a visit day with team and overnight.
Luciana got a great feeling about the school and it is now her #1 choice. Grades and SAT were good for the coach. She needs to fill out athlete form and follow up with coach and sign up for his post player camp!
They have a range of majors. Their philosophy is to provide with a wqy to earn a living while auditioning that isn't waiting tables. Dorms are either suites ( Piano Row) or traditional ( Little Building), which has a better community feel. Security is good, everyone has to swipw in and out. If you dont live on campus, you dont get in They have 2 programs BFA - 72 credits, which is intensive and small,. You are with a group of 16 for four years and a BA, which gives you more flexibility to minor or double major. There are less required credits for a BA and you can take the same classes as the BFA. Community is supportive..kids are a bit odd. They have any productions, Emerson Stage, which are the official ones, and many clubs that put on productions where there is an opportunity to perform. Will be opening the Paramount building this year with 9 performance spaces and 700 students
I really liked the opportunities that are provided if you do decide to change your major, which include writing, communications, dance. You can take classes at Berklee, NEX, Conservatory etc. You can also take summer classess at 5 accredited community colleges. First two years you study a writing core. Depending on HS performance, you can opt out of these courses.
Looks like early decision is the way to go and it is non binding...you can apply elsewhere. They accept 60% who go early action. Need to audition there in fall, For acting monologue. for MT, dance and signing also,.
Spoke with coach. Knew L from Bentley camp. He stresses that this is D3 and they make accommodations for kids. Had a PG who took a month off for an internship. Wants to continue to transform the program from more of an intramural to collegiate. Season starts in October 15, first game 11/15, two weeks off at Xmas and then ends in March. 2 1/2 hr practices in preseason, 2 hours in season 1 hour as tournament time approaches. Similar to Cushing. Most schools are local farthest one in Norwich alternate home and home and do overnight. They will travel for Xmas tournament but it is for break. Top 3 Tough, knows game and has a transferable skill for college,. If you have more than one great. Asked L idf she can play with D1 folks, she says she does. Asked her her skills, Defense, rebounding and tenacious player, works hard, great encouraging teammate. He wants see her play and will tell us if he is interested. ( or game tape I prefer to have him see her. If he is interested, she will have a visit day with team and overnight.
Luciana got a great feeling about the school and it is now her #1 choice. Grades and SAT were good for the coach. She needs to fill out athlete form and follow up with coach and sign up for his post player camp!
Thursday, February 4, 2010
Luciana and I go out to dinner in Gardner last night. It's right after her basketball game, so both of her ankles are taped tight.
She asks me if I have scissors and I don't have any. She then says to the waitress, "I know this must sound like an odd request, but do you have a pair of scissors?"
The waitress comes back with a pair of scissors and Luciana goes to the ladies room to take care of the tape, She comes out smiling....
I said " What happened?"
As I was rolling up my sleeves to cut the tape off, another woman walked into the bathroom, look at the scissors and my rolled up sleeves and exclaimed " What are you doing?????"
Luciana said, "Oh, I am just cutting the tape off my ankles."
She told me that the woman still stayed in the rest room until she finished taking the tape off.
I said it was nice for her to wait, but it's not like you were saying " I missed that foul shot and can't take it any more!!!)
She asks me if I have scissors and I don't have any. She then says to the waitress, "I know this must sound like an odd request, but do you have a pair of scissors?"
The waitress comes back with a pair of scissors and Luciana goes to the ladies room to take care of the tape, She comes out smiling....
I said " What happened?"
As I was rolling up my sleeves to cut the tape off, another woman walked into the bathroom, look at the scissors and my rolled up sleeves and exclaimed " What are you doing?????"
Luciana said, "Oh, I am just cutting the tape off my ankles."
She told me that the woman still stayed in the rest room until she finished taking the tape off.
I said it was nice for her to wait, but it's not like you were saying " I missed that foul shot and can't take it any more!!!)
Saturday, January 16, 2010
Cushing vs Tilton
The Varsity Girls’ Basketball team suffered its first loss of the year this afternoon in a disappointing effort against Tilton. Both teams struggled to score in the beginning, but Cushing was still well in the game, only down by three midway through the first half. Unfortunately Tilton was able to pull away, slowly and steadily, from that point forward. Ali Lorden hit a three to keep the score reasonably close, but Tilton responded with a 6-0 run to end the half, to go up by 13. Luciana Fionda and Meg Barry were the offensive attack in the second half, combining for all of Cushing’s nine points (including a three from Meg that just beat the final horn!). Meg was the leading scorer on the afternoon with seven points. Luciana finished with four points, followed by Akwar and Ali (each with three), and D’Ana Rolle rounded out the scoring with a pair of freethrows.
Current Record: 6-1; the team looks to regroup this Friday, making another trip up north to take on New Hampton.
Current Record: 6-1; the team looks to regroup this Friday, making another trip up north to take on New Hampton.
Friday, January 1, 2010
German Baked Apple Pancake
Ingredients:
4 large eggs, lightly beaten
1 cup whole milk
1 cup all purpose flour
1/8 teaspoon ground nutmeg
½ teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
1/3 cup packed light brown sugar
pinch salt
powdered sugar, for serving
maple syrup, for serving
Directions:
In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.
Preheat the oven to 450°F.
In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen! Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired. Melt 1/2 cup brown sugar and 1 tbsp butter to reate glaze and glaze top of pancake,
Yield: One super-large pancake, serving 4
4 large eggs, lightly beaten
1 cup whole milk
1 cup all purpose flour
1/8 teaspoon ground nutmeg
½ teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
1/3 cup packed light brown sugar
pinch salt
powdered sugar, for serving
maple syrup, for serving
Directions:
In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.
Preheat the oven to 450°F.
In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen! Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired. Melt 1/2 cup brown sugar and 1 tbsp butter to reate glaze and glaze top of pancake,
Yield: One super-large pancake, serving 4