i’ve been lazy in the music finding recently, but i’ve enjoyed derde verde the last few days!
Thanks sanglorians!
derde verde
January 26th, 2012
Ikebana – week 41
January 26th, 2012we finished our beginner series and moved onto Moribana.
ikebana – week 40
January 26th, 2012last week of beginner series. eek!!
Ikebana – week 39
December 21st, 2011it’s christmas time, so we got to do a christmasy arrangement.
we actually had to spray paint the sago palm this time.
and this is what i did with it at home since i dont have the proper vases for the class arrangement. and plus – that would take up a whole lotta space!
Ikebana – week 38
December 21st, 2011
start of a new style where we use two vases. tall vase in rising style, flat vase in inclining style
The Hobbit: Feeling a bit LOTR today
December 21st, 2011so this morning i saw the trailer for “The Hobbit” coming out next December
then i found these directions. Google is awesome.
go to google maps
get walking directions from the shire to Mordor
read the gold box
ikebana – week 37
November 30th, 2011sorry for the background in the picture. I didn’t have a backdrop that day
front
back
Pizza nights
November 30th, 2011
pineapple and jalapenos
bbq chicken with red onion, cilantro and jalapenos
supreme: pepperoni, sausage, bell peppers, mushrooms, onion, olives
Burger
November 30th, 2011yes. he’s super cute.
Happy Scrapple Day!!
November 9th, 2011November 9th is National Scrapple day!!!
The Pennsylvania breakfast meat with the unfortunate name. Fried up, its crispy on the outside, luxuriously soft, creamy, meaty, and spicy on the inside. So good!
From wikipedia
Locally called “everything but the oink” or made with “everything but the squeal”,[3] scrapple is typically made of hogoffal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added.[2][4] The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook’s taste.
More on scrapple