Monday, December 17, 2007

The White Chapter

The White Chapter
Water in sight
Robbed of life
Sealed with unrelenting grip
Incapacitated by apathy
Unable to do anything
Unable to be

The color of dry
In stark sarcasm to its nature
Smirking at our hope for the future
Hope for a better world
How do we know?
For all that is seen
Is the wind
Blowing away the white powder
That was unable
Unable to cling to family


Extreme Winter Sports Action Footage (EWSAF)

It snowed yesterday, somewhere between 4 - 8 inches. Which, to the well-informed, means one thing and one thing only...SLEDDING!! So after lunch, while we decided to take a look at what winter wonders there were in the Japan House and Arboriteum area, we see Nina and Michael, with Nina's childhood sled, just itching to slide down the hill on Orchard Downs. The hill was crowded. Families with children hitting the slopes. The cold winter wind did not prevent them all from having fun in the white powder. And it shouldn't have, because for all the blistering frost, it is honest-to-gosh fun in the purest. Letting yourself go with the snow.

But of course, you have to have the right equipment. Michael decided to do an experiment. Using our extraordinary knowledge in physics, we know that objects at rest, tend to stay at rest, unless acted upon by another force. Michael decided to test this using his car windshield sunshade as a sled. Now, theoretically, this should work. The snow should provide enough lubrication to offset the friction. And Michael's weight should be enough for gravity to pull him down...theoretically. The movie clip below shows the outcome of this experiment. Empirical trial number one.



Go Michael Go!!

Undaunted by human limitations, we next decide to perform a stunt which has never before been attempted in human history. We decided to record sports action footage of extreme sledding. What you are about to see is the shot as seen from the video camera mounted in front of a model 3000 sledding machine, with all the latest upgrades and safety features. Hold your breath, because your eyes will now be witness to one of the most amazing sports action perspectives ever.



Extreme Sledding!!

This concludes our winter episode of sports olympics. Tune in next time when we go to Extreme Summer Sports Action Footage or ESSAF!

Crepes at Carmon's

Carmon's is a French Creperie located in downtown Champaign. This would be my fourth time there. The decor is homely, bright with a tint of sophistication, yet not too modern, nor is too old fashioned. In other words, it is just nice. Which, to the senses, can sometimes be more delightful than either extremes. For one wishes to be at the crossroads between the past and the future, totally dwelling in the present. I've tried the beef stroganoff (good with reds), pork chutney, onion soup, curry chicken chutney, ratatouille, banana foster, peach streusel, and the suzette (which the movie clip below shows part of the making process involving flaming the grand marnier, and the photo top left is the finish product). All I can say is, this is one place, which every dish on the menu is worth trying once. And it is fortunate that the menu is short enough for that to be a realistic endeavor. Every dime is well spent to fill your senses with delectables.


Flaming the Suzette

Sunday, December 09, 2007

Waffles and Bacon

This is a fantastic western style breakfast. Charlene made this. Good blend of sweet and salty. Crispy and juicy. Great to wake up to.

Ingredients
Ready waffles (either pre-made, or you can make from your own mix, if available)
Sweet potatoes (cut for fries)
Bacon
Pears
Maple syrup
Salt
Pepper

Method
Prepare the waffles using a toaster and set aside.

Fry the bacon strips in a pan till crispy. Once done, remove the bacon and place between napkins to soak excess oil, but save the oil in the pan.

Cut the sweet potatoes for fries, and fry them in a pan with bacon oil till crispy. This will take a few minutes.

Peel and cube pears. Place everything on dish. Add salt and pepper to fries, and syrup to waffles. Ready to serve.

Tilapia with Capers

This is a very unique filet dish. The fish is cooked so that the meat is flaky but moist. The capers add a sweet, sour and juicy flavor. The rice adds a plain contrast to the rich sauce.

Ingredients
A filet of white fish meat (Tilapia, Cod, Bass)
White rice
Capers
Vinegar
White wine
Butter
Spring onions
Salt
Pepper

Method
First, cook some white rice in a rice cooker, then go ahead and start preparing the fish.

Bring some water to boil in a pot. Once the water is boiling, place the fish filet in. This will cool the water for a while. Let the fish cook until the water is back to boiling again (this will take a few minutes). Once the water is boiling, take the filet out, and place on a dish. Now prepare the sauce.

Melt some butter in a pan. Cook the melted butter until it changes color. Then pour the hot butter onto the filet. Next, heat some vinegar and wine in the pan, reducing it. Once the mixture is boiling, pour it also onto the filet. Sprinkle salt and pepper. Add the capers and some slivers of spring onions. Place some white rice on the side, sprinkle some dried seaweed if desired.

Ready to serve.