Saturday 19 January 2013
Caring and Baking…
On Wednesday, January 16, my class had a bake sale to raise money for Sandy Hook Elementary School in Connecticuit. As you may know, Sandy Hook is a school that has lost many teachers and students in a shooting tragedy. So my best friend Taylor, thought having a bake sale would be a nice way to raise money for the kids and teachers at Sandy Hook. They could put it towards something like a movie or an entertainer, or just something to lift their spirits. So on Jan. 16 everyone in the class brought some baking. Everything was one dollar. On the first day, we raised 500 dollars. On the second day, just me and my BFFS, Sophia, Taylor, Zara (see post "Feliz Cumplianos, Nailah!") sold all the left over baking. Then, a big suprise! A reporter from The Richmond Review, Martin Van Den Hemel, came! We were so excited! If you haven't seen the review, make sure to check it out! In the end, we raised $726.70!! We really hope this will help teachers and students through this tough tragedy. Incase your wondering, I made Blue Hawaii Coconut Cupcakes for the bake sale. I'll include that recipe in another blog post ;) So, don't forget to check out The Review this week! Or go to The Richmond Review website! http://www.richmondreview.com/community/187539751.html?mobile=true
Sunday 13 January 2013
Keys Me.
After watching this video http://you.tube/leW9nn8ZCAM (if this link doesn't work, then just search "keys me" in the YouTube search engine.) with 2 of my uncles we had an idea to create a menu for a silly restaurant inspired by this video. To get the idea of the menu and restaurant you kind of have to watch the video one or two times.
KEYS ME RESTAURANT
Strike Entebend - Mac and Cheese with impact. Asiago, Parmesan, Mozzarella and Gruyere splashed with truffle oil and topped with crispy panko.
Eggs V-enedict - Garlic sautéed mushrooms and our house made arugula pistachio pesto. Perfectly poached egg drizzled with a corn Hollandaise.
Fathers Melt - Earth Balanced focaccia presses ounces of garlic havarti and Monterey Jack.
Sylvie Mousse - Airy raspberry, crushed Macadamia and dusted cocoa. *Optional Es Barkley or Esnot Barkley
Spinny Stef - Kale, peashoots, roasted potatoes, pineapple, carrots, seaweed, sesame seeds and raspberry vinaigrette.
D Parflays - Delightful coconut frozen yogurt topped with strawberries, pineapple and watermelon swirled with more frozen yogurt and hazelnut granola.
Twin Vee - Funne Hungee with Tay, flower head and dachay.
Milky Twalay - Kaffir Lime and lemongrass cashew cream with tofu and vegetables.
Da flow can 3-how - Leftovers of organic waste compilation
Ok, l know we are a little crazy and weird, but this was fun.
Menu created by Nailah Crowe and Pierre Castro. Restaurant Creation by Nailah Crowe and Vince Festejo. Keys Me the song by Alissa Alano
KEYS ME RESTAURANT
Strike Entebend - Mac and Cheese with impact. Asiago, Parmesan, Mozzarella and Gruyere splashed with truffle oil and topped with crispy panko.
Eggs V-enedict - Garlic sautéed mushrooms and our house made arugula pistachio pesto. Perfectly poached egg drizzled with a corn Hollandaise.
Fathers Melt - Earth Balanced focaccia presses ounces of garlic havarti and Monterey Jack.
Sylvie Mousse - Airy raspberry, crushed Macadamia and dusted cocoa. *Optional Es Barkley or Esnot Barkley
Spinny Stef - Kale, peashoots, roasted potatoes, pineapple, carrots, seaweed, sesame seeds and raspberry vinaigrette.
D Parflays - Delightful coconut frozen yogurt topped with strawberries, pineapple and watermelon swirled with more frozen yogurt and hazelnut granola.
Twin Vee - Funne Hungee with Tay, flower head and dachay.
Milky Twalay - Kaffir Lime and lemongrass cashew cream with tofu and vegetables.
Da flow can 3-how - Leftovers of organic waste compilation
Ok, l know we are a little crazy and weird, but this was fun.
Menu created by Nailah Crowe and Pierre Castro. Restaurant Creation by Nailah Crowe and Vince Festejo. Keys Me the song by Alissa Alano
Subscribe to:
Posts (Atom)