DaizyFrogz

Wednesday, July 1, 2020

DIY FACE MASK PATTERNS & TUTORIALS

Monday, April 27, 2020

UPDATE COVID 19 QUARANTINE PROJECT: GARDENING

April 2020 Howard update!

During the COVID 19 QUARANTINE, keeping motivated & uplifted to rise above the muddy water has been a challenge. Having already gone through ripples of depression & being miserable, i had to find something to keep me sane, so i started a garden. My family had just recently bought & moved into a house with a huge yard. The possibilities & potential for this property are endless. Already knowing quite a bit about gardening, i decided since i don't own a tiller, I'd come up with something small & simple for now. I aquired quite a few wooden pallets for free. A small raised garden is what I've been working on with what few resources i can gather each week to complete this project. I already had 7 EARTHBOXES to grow some container veggies so I'm using those as well. Here is a pic of what i have completed so far:

Tuesday, March 20, 2018

RACHEL's COOKING CLUB 2018

Rachel joined a cooking club at her school & today was her 1st meeting.
She is to make the night before, a recipe of her choosing in the category or topic given the week before. A breakfast recipe for all of the students to make on their own was chosen. Rachel made FRENCH TOAST BAKE, which was a power recipe that was included in our monthly power bill.
The meetings are for each student to explain & name the recipe they chose.
To let everyone try it &
To let everyone give each other feedback on what he/she could do better or not.
CLUB CLASS #1-BREAKFAST
FRENCH TOAST BAKE
INGREDIENTS:
1/2 cup melted butter one stick
1 cup brown sugar
1 loaf Texas Toast
4 eggs
1 1/2 cup milk
1 tsp. vanilla extract
powdered sugar for sprinkling
DIRECTIONS:
Melt butter in microwave and add brown sugar, stir until well mixed. Poor butter mixture into a 9 by 13 inch pan, spreading evenly. In a separate Bowl, beat eggs, milk and vanilla. Lay single layer of Texas toast and pan. Spoon half of the egg mixture over bread. Add second layer of bread and Spoon on remaining egg mixture. Cover and chill in refrigerator overnight. Bake at 350 degrees for 45 minutes, covered for the first 30 minutes. Sprinkle with powdered sugar and serve with warm maple syrup.

Her club chose to cook a Meditteranian dish for class club #2. She decided to do a very simple Meditteranian dessert she found online.
CLUB CLASS #2-MEDITTERANIAN
GREEK HONEY CAKE
INGREDIENTS:
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup walnuts (optional)
1 cup white sugar
1 cup honey
3/4 cup water
1 tsp. lemon juice
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until Incorporated. Stir in the walnuts. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Poor honey syrup over the cake.
FOR THE HONEY SYRUP:
In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.