His dad says it's the funniest thing ever, and I couldn't agree more!
In other news, I'm currently halfway thru teacher training and I'm still absorbing everything like a sponge. 2nd English A2 HL lesson taught today and it's gradually getting better. Still nervous as heck, but I'm getting there. A little more relaxed today than what I was on the first day, so this is promising.
As far as Spanish is concerned, I had my first lesson last Monday and I'm sorta' satisfied. Still a lot of work to be done, though.
I wonder how it will be when I get to teach my own class. I mean when I get done with all my studies and get out there in the big bad world to try to impart some knowledge to other people. I probably won't be strict (although I'm kinda toying with the idea of it...), but I certainly hope I'll be respected by my students/pupils. As opposed to this wise-ass case, for instance:
Star student. Without a doubt.
Ok. Off to bed.
Signing off (lethargically),
Elise
Thursday, October 22, 2009
Wednesday, October 14, 2009
Groovy version of one of my all-time favorite songs!
"Billy Sheeeeeaaaars!!!"
Love this jazzy version of it! So much fun! And the lead singer's got a great voice as well! Hope y'all enjoy it too!
Signing off (drained),
Elise
Friday, October 09, 2009
If you don't feel like laughing out loud, look away... NOW.
I seriously have to watch this movie again!
Meanwhile, my first practice period starts next week. Hope I can do a good job at this. There's going to be some mistakes, but I hope I'll gain a lot of knowledge from this and grow as a teacher, though I'm still in my diapers when it comes to this.
Hm. Suddenly got a mental image of me wearing a diaper. And with a pacifier in my mouth and wearing one of those baby caps. Somewhat disturbing. And looking something like this, perhaps? (Ixnaying the blond hair, Swedish language and of course the gender):
Or maybe not. (Sorry for any of you who don't understand this, but it's a father-and-son skit at the Swedish sports gala this year, and they're basically bickering most of the time.)
Anyway, to all y'all readers: Have a great weekend!
Signing off,
Elise
Monday, October 05, 2009
"Whatever..."
Watch her hand gesture in the middle of this clip. Adorable!
Meanwhile, I'm meeting up with my Senior High (Upper Secondary) School tomorrow with the rest of my group (we're 8 people in total going to the same school). How do I feel about that? I'll tell you: It's a mix of terror, happiness, giddiness, worry, nervousness, exitement, anticipation, anxiousness and butterflies. I'll only be observing at this stage (at least officially speaking), but it's all up to the teachers if they want us to participate in the classes instead of just sitting there looking at what's going on. We'll see what happens...
Signing off (and hitting the books one last time for the day, still sensing the butterflies in her stomach already),
Elise
Meanwhile, I'm meeting up with my Senior High (Upper Secondary) School tomorrow with the rest of my group (we're 8 people in total going to the same school). How do I feel about that? I'll tell you: It's a mix of terror, happiness, giddiness, worry, nervousness, exitement, anticipation, anxiousness and butterflies. I'll only be observing at this stage (at least officially speaking), but it's all up to the teachers if they want us to participate in the classes instead of just sitting there looking at what's going on. We'll see what happens...
Signing off (and hitting the books one last time for the day, still sensing the butterflies in her stomach already),
Elise
Saturday, October 03, 2009
*chomp*
Ok, this is a recipe from Momiji that I decided to try out this weekend, which -- according to herself, and with whom I totally agree -- is a meal fit for fall! It tastes super-super good and is ridiculously easy to make, so I suggest you try it out! I just have to post the recipe here; I'm-a gone spread the word!
Momiji's Chicken with Apples
* 2 tbsp freshly ground black pepper
* 2 tsp canola oil
* 4 skinless, boneless chicken breasts (in my take of it I used minced chicken meat instead of chicken breasts)
* 2 Granny Smith apples, peeled, cored and sliced
* 1 medium onion, sliced
* 1/4 cup (about 1/2 dl) apple cider vinegar
* 3/4 cup (about 2 dl) apple cider
These are quantities for about 4 servings.
This is how you do it according to Momiji: "First sprinkle pepper over chicken. Heat oil in a large nonstick skillet, add chicken and sauté until browned, don't brown it too much so it won't be too dry, it will take you about 5 minutes per side. (Alternatively fry minced chicken meat until golden. I sorta' sprinkled the pepper over it as I was frying, although it's probably not the best way to do it.) Take it from your skillet. Then put onion on that skillet and cook it until softened, about 3-4 minutes. Do not brown it or burn it, your onion has to be white, soft and sort of transparent (I fried it until it had a sort of diluted milky color). To that add apple slices and cook for about 2 minutes, stirring the pieces constantly. Then return your chicken to pan, mix it all, oninos, apples and chicken, add cider vinegar and apple cider. Simmer until chicken is cooked completely and liquid has reduced - it will take about 5 minutes. And that's it. It is ready to be served."
To this beauty of a dish, I added 2 bundles of boiled somen noodles, tossed it all around and served it up. Having just a teeny kitchen with a teeny fridge (and living by myself) I am very fond of dishes where you can just use one pot or one skillet to mix everything up in. Furthermore, as Momiji herself said, you can serve this with virtually anything: Rice, pasta, noodles, (mashed) potatoes, or perhaps some couscous as well. Might try that next time! And maybe add some finely chopped carrots and/or Chinese cabbage as well. There's definitely room for variation with this dish, if that's what tickles your fancy!
It tasted gloriously! I think I might have reduced the liquid a little too much, though, as there was virtually no more liquid left when it was finished, but then again I have to say I wasn't following the recipe to each and every detail. I kinda like straying away a little from the recipe when it comes to making dinner. (Doing this when baking something is not so wise, however...) You don't need salt in this dish either! I mean, since you fry the chicken, the salt in it will be released anyway, so there's no need at all to add any to it. Besides, the tangy apple flavor from the vinegar, cider and apples is compensation enough! Absolutely scrumptious!
The presence of apples in a dish sorta' took me back to Spain, in a sense. The mother in my host family was very keen on adding apples and/or raisins to her dishes to give her dishes a little more pizazz. And she made some really tasty combos, I have to say! In fact, I should use more of fruits in my dinners. It goes to show that they aren't necessarily just for eating straight away or for sweets, cakes, desserts and pastries. Me likey!
On another note, my family's doing well at home in the Phils. They're experiencing some showers (go figure), but as they live in the southern half of the country they haven't really noticed much more than that. For them it's business as usual, which I'm very happy about. Still, they're busy raising funds for the people up north (and I encourage you all to do the same!) and preparing themselves with the essentials in case things worsen (which I don't believe will happen). So yeah, I'm feeling a little more at ease now, even though I sympathize greatly with the people around Manila and in the north in general.
Anyway, time to hit the books one last time to finish up for today before I make some hot chocolate and watch something fun on the telly. I'm thinking Sweeney Todd, but then again I kinda wanna watch Strictly Come Dancing as well... *sighs* Choices, choices. Oh, the agony of it all!
Signing off (*chomp*),
Elise
Momiji's Chicken with Apples
* 2 tbsp freshly ground black pepper
* 2 tsp canola oil
* 4 skinless, boneless chicken breasts (in my take of it I used minced chicken meat instead of chicken breasts)
* 2 Granny Smith apples, peeled, cored and sliced
* 1 medium onion, sliced
* 1/4 cup (about 1/2 dl) apple cider vinegar
* 3/4 cup (about 2 dl) apple cider
These are quantities for about 4 servings.
This is how you do it according to Momiji: "First sprinkle pepper over chicken. Heat oil in a large nonstick skillet, add chicken and sauté until browned, don't brown it too much so it won't be too dry, it will take you about 5 minutes per side. (Alternatively fry minced chicken meat until golden. I sorta' sprinkled the pepper over it as I was frying, although it's probably not the best way to do it.) Take it from your skillet. Then put onion on that skillet and cook it until softened, about 3-4 minutes. Do not brown it or burn it, your onion has to be white, soft and sort of transparent (I fried it until it had a sort of diluted milky color). To that add apple slices and cook for about 2 minutes, stirring the pieces constantly. Then return your chicken to pan, mix it all, oninos, apples and chicken, add cider vinegar and apple cider. Simmer until chicken is cooked completely and liquid has reduced - it will take about 5 minutes. And that's it. It is ready to be served."
To this beauty of a dish, I added 2 bundles of boiled somen noodles, tossed it all around and served it up. Having just a teeny kitchen with a teeny fridge (and living by myself) I am very fond of dishes where you can just use one pot or one skillet to mix everything up in. Furthermore, as Momiji herself said, you can serve this with virtually anything: Rice, pasta, noodles, (mashed) potatoes, or perhaps some couscous as well. Might try that next time! And maybe add some finely chopped carrots and/or Chinese cabbage as well. There's definitely room for variation with this dish, if that's what tickles your fancy!
It tasted gloriously! I think I might have reduced the liquid a little too much, though, as there was virtually no more liquid left when it was finished, but then again I have to say I wasn't following the recipe to each and every detail. I kinda like straying away a little from the recipe when it comes to making dinner. (Doing this when baking something is not so wise, however...) You don't need salt in this dish either! I mean, since you fry the chicken, the salt in it will be released anyway, so there's no need at all to add any to it. Besides, the tangy apple flavor from the vinegar, cider and apples is compensation enough! Absolutely scrumptious!
The presence of apples in a dish sorta' took me back to Spain, in a sense. The mother in my host family was very keen on adding apples and/or raisins to her dishes to give her dishes a little more pizazz. And she made some really tasty combos, I have to say! In fact, I should use more of fruits in my dinners. It goes to show that they aren't necessarily just for eating straight away or for sweets, cakes, desserts and pastries. Me likey!
On another note, my family's doing well at home in the Phils. They're experiencing some showers (go figure), but as they live in the southern half of the country they haven't really noticed much more than that. For them it's business as usual, which I'm very happy about. Still, they're busy raising funds for the people up north (and I encourage you all to do the same!) and preparing themselves with the essentials in case things worsen (which I don't believe will happen). So yeah, I'm feeling a little more at ease now, even though I sympathize greatly with the people around Manila and in the north in general.
Anyway, time to hit the books one last time to finish up for today before I make some hot chocolate and watch something fun on the telly. I'm thinking Sweeney Todd, but then again I kinda wanna watch Strictly Come Dancing as well... *sighs* Choices, choices. Oh, the agony of it all!
Signing off (*chomp*),
Elise
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