Personal Post!

Things have been going pretty well lately.  Having a life, learning and enjoying structure again is nice!  Last week was my first week at public school again so there wasn’t much to do except sit around and listen about disclosures.  This week is already feeling more like school, though.  I’m enjoying all of my classes and I’m really liking what I’m getting to learn.  At my age I am starting to realize that education is everything so even though I am not taking many core classes at all, I am still doing very well compared to previous years in school.  My favorite class so far is probably guitar just because I’m actually learning to play and I thought I never would.

Yesterday was my dad’s birthday as well.  We got him Oreos (DUH, it’s my dad), a really funny Darth Vader shirt and a gift certificate to Michael’s Craft Store for more supplies for his miniatures.  He seemed to enjoy his birthday.  I had the privilege of making his cake.  I’ve made him cake before, but this year I really wanted to try to make it look nice.  I made a double layer 8″ red velvet cake with cream cheese frosting.  Let me tell you one thing.  I hate frosting.  I love the taste of it, but I hate working with it.  It’s not smooth like fondant and I have NO IDEA how to smooth it out to make it look flawless.  Plus, red crumbs on the cake got in the frosting as I was spreading it around, causing it to be some-what polka-dotted… Great, huh?  I also didn’t even know what I was going to do when I started decorating so there’s a straight line around the top of the cake and then wavy icing inside of it because I decided I wanted wavy but I had already put the straight line…. Yeah, here are some pictures:

Both layers baked and cooled.

Cake assembled.

Frosted… what does it look like?  This is the top icing.  See what I mean about the straight line and the waves?

Blurry.  Bottom of the cake.

Side view.  Polka dotted and uneven frosting.  Wah.

 Cake.  Yes, it’s on a blue Tupperware lid because we don’t have any cake stands.  Double wah.

So, the cake didn’t turn out looking too good but I guess it was an okay attempt for my first “somewhat fancy cake.”  It definitely tasted marvelous.  I love red velvet with cream cheese frosting…. mmmmmmmm…. it’s my favorite kind of cake.  (But I prefer razzleberry pie over cake any day.)

Other than school and cake… not much is going on.

My hair is growing out!  It only has another inch to go before it’s as long as it was before I cut it short in 2011.  I always cut my hair when it gets long and every single time I do, I always regret it.  Back in the day I used to have hair all the way down past my hips.  I want it long again!  It’s getting closer to my first goal though and after that, I will trim it (and that last inch will actually be gone, but still) and then grow it out three more inches before trimming again.  I know everyone says for healthy hair trim every month/every two months but I know my hair and how it works.

 I also haven’t been watching ANY Gossip Girl since school started… I turn it on every once in a while but I get too distracted since I don’t have as much time to relax as I did when I was doing home school.  I have homework and practice now! So, that’s kind of sad.  Gossip Girl is getting kind of boring too though, they seem to be drawing out the show too much right now and adding too much drama to keep it alive and also to keep up with.

That’s all I can think of update-wise.  I’ll see you Wednesday for Favorite Song Of The Week along with Movies Of The Month!

 

 

Friday Post!

First! Weekly Picture:

Second! Recipe:

Pictures and recipe from here.  I would love to try these!  French dip sandwiches when made correctly are awesome.

French Dip Sandwiches
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more…6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!

Third! Personal Update:

This week was absolutely wonderful.  It feels good to have a life again.

Guitar and photography have been going the best.

In guitar, we’ve learned Am, Em, C and G7.  The chords for the song that goes “The ants go marching one by one, hoorah, hoorah…” Etc.  Haven’t actually learned the song yet, but we’ve learned the chords.  I’m pretty sure Em is my favorite sound ever.  It reminds me of a Mexican Fiesta guitar song.  It’s lovely!  I am able to now go from Am to Em without looking, but I still struggle with C to G7.  I can do both on their own (even though G7 kills me, it’s so difficult to stretch my hand that far!) but I’m not too good at going from one to the other yet.  It usually still takes me a few seconds with those two to transition.  Hey, I’m learning something, though!  I’m so in love with guitar right now, even though my hands are very un-coordinated, I’m doing pretty well so far. Also, I had to rent a guitar from class so that I can play it in class everyday and not have to haul my guitar from home back and forth from school.  That would be a pain.  The one I rented from class is a Spanish guitar, closer to a classic than a steel, but kind of in between I guess.  It’s really nice, it’s also pretty small which is good since I’m very petite.  The guitar I own at home is pretty big.

In photography we haven’t learned much yet, but my teacher talks forever.  Most students would look at this as a great way to get out of doing work, but I really enjoy his stories, not just the fact he forgets about giving us work.  We actually don’t have any work yet, technically and I think we’re going to start our first project next week.  I’m very excited for that.  Anyways, he’s a really cool person and every day at lunch I sit in his classroom and eat talking to him.  He’s becoming like my best friend!  Is that appropriate for students and teachers to be friends?  I hope so.  It’s awesome though because we always talk about photography and cameras of course, so it’s like I’m getting an extra photography class every day.

Well, that’s all for now.  I don’t really have much news for other classes, as they’ve been a bit slow starting on the work just as photography has.

Oh!  I do have a bit more to talk about.

Tomorrow I don’t have much to do… probably just jam to guitar with my baby sister.  On Sunday though, it’s my daddy’s birthday!!!  I’m making his cake this year (yay) and I’m going to try to make it fancy!  No fondant… but just nicely and neatly decorated.  I won’t tell you how old he’s turning because he’d probably personally kill me, but I’m very excited.  We’re going over to his friend Jimmy and Jenna’s house, (they’re like our family’s best friend besides Justin) and having a gaming party.  We’re going to eat pizza, eat cake and play Arkham Horror all night I think.  (I pray to God that I spelled the game right.)  It’s hopefully going to be a blast.

Other than that, nothing much is going on.  I’m quite sick with a rough cold at the moment, I have just a tiny bit of sniffles, burning eyes and a very sore throat.  I don’t have a cough, though… That’s weird.  Well, I kind of do… Anyways… Yeah, I’ll hopefully see you Sunday for a movie review on “Dandelion.” 🙂  Have a great day/night/morning, everyone.