A Night-to-Remember (The Red CARPET EXPERIENCE)

(My classmates with our beloved teacher at Senior and Junior Promenade)

Prom can be one of the most important events in your high school experience — a special night to look forward to for months beforehand. For some people, though, prom can seem like just another reason to worry and feel stressed out. Even people who are looking forward to it can feel nervous.

I remember the first day of high school like it was just yesterday trying to pick out the cutest outfit, waking up extra early to get ready, schedule in hand not knowing where any of my classes were, and freaked out to think that I may get teased by the big seniors for knowing I was a freshman. Four years later I am a senior, about to graduate, partying, going to football games, out to clubs, going out with my girls, and the best part of it all; getting all the senior privileges! Prom, what is it to you? A lot of people seem to think it's mostly a girl’s night so all the girls can dress up and get ready. Some think it's about establishing relationships and making them official. Others think it's all about partying, getting toasted, and getting “action.” I believe prom is a coming of age, an end to high school, and the beginning of your adulthood. Eight of my best girlfriends stand beside me, looking gorgeous and happy as can be as we begin our magical night that every girl dreams of.

I have a lot of good memories of my senior prom. The RSHS ballroom, the dancing, and socializing with friends were some of the memories. But most of all, the food was the best memory of all. The foods served at Grand Caprice Hotel in which the place where our school, Regional Science High School’s Junior and Senior prom was held were colorful and delicious. One could not help but to see, smell, and eventually consume the food. The meal consisted of hors d’oeuvre (a small portion of food served cold or hot before a meal to stimulate the appetite), the main course, beverages, and dessert. All of these delicacies combined made the prom a satisfying experience.

I remember vividly the set of hors d’oeuvre. The hors d'oeuvre was arranged in a big heart to set the mood of mystery and romance. The bright crimson bell pepper stood mighty in the face of its relative, the humble, dull, green pepper. The darkened pieces of beef had visible hints of all purpose seasoning and slivers of onions. The dull pink jumbo shrimp looked like crescent moons, outrageously swollen, and just about ready to bust out of their transparent, segmented shells.

(Appetite hors d’oeuvre)

The smell of hors d'oeuvre served to whet the appetite of all in attendance. The hickory smell of beef stood out to draw everyone near. The shrimp had a salty smell with a hint of ocean water. The bell peppers, both green and red, had a tart smell, compared to their fleshy counterparts. My taste buds watered, but nothing could compare to the next course I was about to see.

(Crabettes- A crab roll hors d’oeuvre)

After devouring the hors d'oeuvre, the main course was set before us. The arrangements of Chinese styled meats, rice, and vegetables were scrumptious. The roasted chicken with its dry skin was covered by an orange sauce with green onions glued to the surface of the sauce. The rice, darkened to the color of light brown, housed the pieces of yellow and white scrambled egg, the cubed pieces of salted, cured ham, and shreds of imitation shrimp meat. The stir fried vegetables were made up of carrots, long two inch green string beans, and the head and partial stems of broccoli. The shreds of carrot were intermingled between the broccoli and the string beans.
Not only did the main course look good, it tasted excellent. The roasted orange glazed chicken was sweet and spicy, spicy enough so that with every few bites I had to sip some cold water. The fried rice reeked of salty ham, and freshly scrambled egg. The rice also had the scent of soy sauce, which was used to darken the rice. The carrots dominated the scent of the stir fry vegetables. The faint, bitter smell of broccoli came in second, while the buttered string beans had little scent at all. However, after staying in the vicinity, you knew the string beans were present.

(Roasted Orange Chicken)

(Roasted Orange Chicken with Rice)

A meal just wouldn’t be complete without an assortment of beverages. The beverages complemented the main course. Variety was not a problem. One could have their choice of presweetened Iced tea, or Ice tea. Iced tea is also a popular packaged drink.  The hotel served us many kinds of flavored Ice tea, those were the lemon, peach, raspberry, lime, passion fruit, and cherry.

(Passion Fruit Ice Tea)

(Orange Fruit Ice Tea)

       (Lemon Fruit Ice Tea)          

Smelling the drinks gave me a calming effect. For instance, the passion fruit flavored Ice tea smell served to calm my taste buds from the workout that they had just received.

In time, dessert was the only frontier left to explore. There were three selections to choose from - strawberry cheesecake, apple pie, and chocolate fudge brownies. The cool strawberry cheesecake had fresh bright red strawberries lying on top of the off- white, solid cream cheese bottom. The steaming hot apple pie was fresh out of the oven with its golden brown crust and golden colored apples encased in a checkerboard crusty top. Lastly, the fudge brownies were dark brown with pieces of walnuts poking out of the brownies as if sunken ships were trying to get out a sea of mud.

(Bacon Apple Pie)

(Chocolate Fudge Brownies)

The smell of the dessert climaxed the food experience. The cheesecake smelled like a ripe strawberry patch with a light hint of cream cheese. The apple pie smelled like apples steamed and then suffocated in a room of crust. And lastly, the brownie had the sweet smell of semi- sweet chocolate morsels and baked walnuts.
Yes, there were many memories of the prom. But the excellent food that was served proved to be the best memory for me; a memory so strong that I will remember it for years to come. 

Combining sentences into one effective sentence.

1. Mark Twain is the author of Huckleberry Finn.
Huckleberry Finn is a classic American novel.
Mark Twain's real name was Samuel L. Clemens.
He lived in Hartford for several years.

Answer: Samuel L. Clemins, or also known as Mark twain, lived in Hartford for several years and is the author of Huckleberry Finn, a classic American Novel.

                  2. Mark Twain's house was very elaborate and elegant.

It was on Farmington Avenue.
It was in an area called Nook Farm.
He was a neighbor of Harriet Beecher Stowe.
Harriet Beecher Stowe wrote Uncle Tom's Cabin. 

Answer: Mark Twain lived in a place called Nook Farm with a very elaborate and elegant house on Farmington Avenue where he had Harriet Beecher Stowe, who wrote Uncle Tom’s Cabin, as neighbor.

  3.Mark Twain's home has a large side porch.
     Windows and a balcony overlook the porch.
     Today, people say the windows and balcony remind them of a steamboat.
     In his youth, Twain piloted steamboats on the Mississippi. 

Answer: Mark Twain, who piloted steamboats on the Mississipi, has a home with a large side porch that has windows and a balcony, which today's people say remind them of a steamboat, overlooking it. 

4.Mark Twain was one of the first three people in Hartford to own a telephone.
The telephone was first used commercially in nearby New Haven.
There was practically no one to talk to.
Mark Twain never really liked this newfangled gadget. 

Answer: Mark Twain was one of the first three people in Hartford to own a telephone, which was first used commercially in nearby New Haven, but he never really liked this newfangled gadget because there was practically no one to talk to.

5.Mark Twain loved industrial inventions.
He lost a fortune investing in them.
One of these inventions was the elaborate Paige typesetter.
Unfortunately for Twain, this machine was developed at the same time as the Linotype.
The Linotype machine was much simpler and less expensive.

Answer:  Mark Twain’s love for industrial inventions led him to invent the elaborate Paige typesetter but lost a fortune investing in them because it was developed at the same time as the Linotype, which was much simpler and less expensive.

6. Mark Twain's beloved daughter, Susy, died in the Hartford home.
She died of spinal meningitis.
Twain never felt the same about the house again.
He soon left the house and Hartford.
He returned only once.
He came back for the funeral of his friend, Charles Dudley Warner.

Answer: Mark Twain left the Hartford home when his beloved daughter named Suzy died there of spinal meningitis, for it could never feel the same, and thus only returned once for the funeral of his friend Charles Dudley Warner.

Calories in Filipino Foods

What makes the text entitled “Calories in Filipino Foods” specific and concrete is that the author gives the specific and right amount of calories that a body can produce by the food that we eat and even from the things that we do. Calories is the amount of energy in food/drink we ingest, and also the energy consumed or lost with any bodily activity. It is explained that eating 500 calories more a day will make a person gain one pound from the person’s body weight in a week. Calorie-awareness is essential to good health. Eating is enjoyable and a healthy appetite is good.

Indian Food

What makes the text entitled “Indian Food” specific and concrete is that the author really bought ideas that the readers could understand more. In the text, spiciness of the foods of India was explained by the author. In, North India mostly all dishes are prepared around the main course of rice found abundantly in the beautiful valley. Saag and Hak were mentioned in the text, it is a green leafy vegetable. In West Indian Food, desert cuisine is famous because an immense variety of dals and achars is used that simply substitutes the relative lack of fresh vegetables in these areas. Some of the major dishes of this region are sweet and sour Vindaloo, duck baffad, sorpotel, and egg molie. In East Indian Food, the Bengali and Assamese styles of cooking are noticeable. Bengalis is the yummy combination of rice and fish. A special way of preparing the delicacy is also explained, which is called as the Hilsa is by wrapping it in the pumkin leaf and then cooking it, and lastly in the South Indian Food, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.

Turn out the lite...by Anderson Digby

1. The mildest thing one would want to say about this horrid dry pink innovation, which sweated under the grill and fell to bits under the knife, was that it was less than a sausage.

2. It is whatever is the opposite of Lite.

3. The mesclun is obviously complex, the others less obviously but still so.

4. The entertainment industry is fluffy and flimsy.

5. The food market is demand-led.

Nostalgia for Kerala (and its food) by Pete Cherches

1. Kerala is a success story of the developing world.
2. Jewtown is a fascinating place.

3. It's a mannered, gestural, ritualistic dance theatre, similar in some ways to other Asian dance idioms, such as Indonesian and Japanese forms.

4.The dancers have perfect control of all face and body muscles, and the make-up is striking and elaborate.

5.The ride was delightful, though a bit claustrophobic.

Nostalgia for Kerala (and its food) by Pete Cherches