10 April 2011
YouTube - Dr. Dre - I Need A Doctor (Explicit) ft. Eminem, Skylar Grey
Dr. Dre still has it. Between him, Plain Pat, and Dot Da Genius I've always been inspired to try my hand at mixing. Alas, I've got enough hobbies right now. Until then, just take a second to contemplate with me Dr. Dre's long journey.
01 September 2009
Italian Chicken Bake over Potato and Squash Casserole
As my love for cooking progresses through the months, I find that I have preference for vegetarian dishes. On top of being so healthy and so filling (not to mention I love the logistics behind the different digestive properties of vegetables). Also, I'm lazy and I don't like having to wait for meat to thaw. Needless to say cooking chicken to a tender, juicy consistency isn't a strong point of mine.
The recipe featured in this post was one of those few attempts at cooking poultry. Chicken is more challenging than other meats like beef or pork in that dries out quickly and can quickly lose its tenderness. On top of that, you have to cook it all the way through. No "medium-rare" chicken fillets. That means you have to find that sweet spot.
Fortunately for my impatient self, the reasons that chicken is so tricky to deal with are the same reasons it cooks so quickly. A trick I learned from a coworker at Marble Slab is that you throw the chicken in a pan full of water on medium heat straight from the freezer. It thaws it out and cooks it through in just a few minutes, then you're ready to prepare it for cooking. It comes out tender, juicy, and cooked white all the way through.
"Chicka-chick-OW!" Chicken Bake (Serves 2)
Ingredients:
Four medium, thawed chicken fillets
Salt and pepper
Italian dressing (or improvise one like I did)
Parmesan cheese
onion powder
Bread crumbs
Potatoes (pick your choose)
Couple of decent sized squash
Red onions chopped
Red pepper sliced
Olive oil
Rosemary
Cumin
Baguette or artisan loaf if you're feeling fancy
Directions:
1. Cook that chicken just like I told you. Nifty, eh?
2. While that's thawing out dice up your potatoes into chunks, slice up your squash, then throw in the red onions, red peppers, rosemary, cumin, salt to taste, and a good bit of pepper all into a glass bake dish.
3. Drizzle olive oil generously until it gets all slimy then hand toss it. Don't be a pussy. Get yo' hands messy, punk!
4. By the time you're done with that bit the chicken should be cooked. Take it off the stove and place it on a dish for now. Preheat the oven. Does 350 degrees sound good? 350 degrees sounds good to me. Lets go with 350 degrees...
5. Fill a sandwich bag with the parmesan, bit o' salt, few pinches of black pepper, onion powder, and bread crumbs. Get your shake and bake on. When you get a nice even coat on the chicken with the breading, place it in a separate bake dish and drizzle it with your chosen salad dressing. I recommend a vinegar-based dressing.
6. Throw both bake dishes in the oven. Let them bake. Do a jig.
7. After about 15 minutes take out the dishes, turn over the chicken, stir up the potatoes and squash, stick it back in, do another jig.
8. Let another 15 minutes pass, take out the chicken. That's done. Turn up the temp to 400 and throw in a baguette of some French bread. This will go pretty well with the food. The reason why we did this is because the higher the temp, the quicker the surface cooks to a crisp while the core is not penetrated by the heat, leaving it soft on the inside. You like bread that's warm and soft on the inside with a crispy crust, right? Also, it roasts the vegetables.
9. After five minutes (maybe a bit shorter than that) take out the veggies and the bread.
The recipe featured in this post was one of those few attempts at cooking poultry. Chicken is more challenging than other meats like beef or pork in that dries out quickly and can quickly lose its tenderness. On top of that, you have to cook it all the way through. No "medium-rare" chicken fillets. That means you have to find that sweet spot.
Fortunately for my impatient self, the reasons that chicken is so tricky to deal with are the same reasons it cooks so quickly. A trick I learned from a coworker at Marble Slab is that you throw the chicken in a pan full of water on medium heat straight from the freezer. It thaws it out and cooks it through in just a few minutes, then you're ready to prepare it for cooking. It comes out tender, juicy, and cooked white all the way through.
Now that I've shared that nifty little trick, on to the featured recipe:
Chicka-chick-OW! Chicken Bake
[You're not allowed to have it unless you say the full name]
"Chicka-chick-OW!" Chicken Bake (Serves 2)
Ingredients:
Four medium, thawed chicken fillets
Salt and pepper
Italian dressing (or improvise one like I did)
Parmesan cheese
onion powder
Bread crumbs
Potatoes (pick your choose)
Couple of decent sized squash
Red onions chopped
Red pepper sliced
Olive oil
Rosemary
Cumin
Baguette or artisan loaf if you're feeling fancy
Directions:
1. Cook that chicken just like I told you. Nifty, eh?
2. While that's thawing out dice up your potatoes into chunks, slice up your squash, then throw in the red onions, red peppers, rosemary, cumin, salt to taste, and a good bit of pepper all into a glass bake dish.
3. Drizzle olive oil generously until it gets all slimy then hand toss it. Don't be a pussy. Get yo' hands messy, punk!
4. By the time you're done with that bit the chicken should be cooked. Take it off the stove and place it on a dish for now. Preheat the oven. Does 350 degrees sound good? 350 degrees sounds good to me. Lets go with 350 degrees...
5. Fill a sandwich bag with the parmesan, bit o' salt, few pinches of black pepper, onion powder, and bread crumbs. Get your shake and bake on. When you get a nice even coat on the chicken with the breading, place it in a separate bake dish and drizzle it with your chosen salad dressing. I recommend a vinegar-based dressing.6. Throw both bake dishes in the oven. Let them bake. Do a jig.
7. After about 15 minutes take out the dishes, turn over the chicken, stir up the potatoes and squash, stick it back in, do another jig.
8. Let another 15 minutes pass, take out the chicken. That's done. Turn up the temp to 400 and throw in a baguette of some French bread. This will go pretty well with the food. The reason why we did this is because the higher the temp, the quicker the surface cooks to a crisp while the core is not penetrated by the heat, leaving it soft on the inside. You like bread that's warm and soft on the inside with a crispy crust, right? Also, it roasts the vegetables.
9. After five minutes (maybe a bit shorter than that) take out the veggies and the bread.
10. Drizzle some olive oil on the sliced baguette, place a chicken fillet or two on a serving of the casserole, and serve with a side some peas or whatever strikes your fancy. Goes good with an Irish red beer. Sammy Adams makes a nice Irish Red. Enjoy, mofugga!
07 August 2009
Crab Pasta
So my mood doesn't determine my cooking, but the expiration dates on my food. Right now I'm making a lot of foods that require lettuce. A. Lot. However, I decided to take a break from the lettuce and work on using my peppers so last night I made crab pasta.
It's a really light dish and each of the vegetables really stand out. Also, if you're vegetarian I'm sure this would be just as good with tofu instead of crab. It goes great with a dark fruit juice or...cough cough wine cough. I can't recommend that last one since I'm technically not supposed to imbibe it yet.
I had a bunch of fun making this, and in the process of having so much fun I forgot to record how long it takes to prep and cook. Probably took about 45 minutes. Roundabout. Ball park figure. Guesstimation. Mmkay, time for some pasta:
Magical Crab Pasta Bonanaza [pending title] (Serves 2)
Ingredients:
Directions:
**10% of that profit goes to me.
Magical.
It's a really light dish and each of the vegetables really stand out. Also, if you're vegetarian I'm sure this would be just as good with tofu instead of crab. It goes great with a dark fruit juice or...cough cough wine cough. I can't recommend that last one since I'm technically not supposed to imbibe it yet.
I had a bunch of fun making this, and in the process of having so much fun I forgot to record how long it takes to prep and cook. Probably took about 45 minutes. Roundabout. Ball park figure. Guesstimation. Mmkay, time for some pasta:
Magical Crab Pasta Bonanaza [pending title] (Serves 2)
Ingredients:
- Half a bag of ziti noodles
- Olive oil and balsamic vinegar
- Salt and pepper
- Chopped cilantro
- Clove of garlic
- Tablespoon of mayo
- chopped red peppers
- Chopped green peppers
- Stick of imitation crab leg
- Avocado slices
- Parsley flakes
- Feta cheese
- Cucumbers
Directions:
- As you set the pot to boil, dice your peppers, chop up your cilantro, get slivers of crab, slice your avocado, and slap your troubles away on the red onions.
- Then smash up and mince your garlic. I used a hammer and the flat of a really dull knife to smash mine up because I had nothing else. Keep half the garlic for the frying pan, but the other half for the ingredients.
- Hand toss all those ingredients together in a bowl then add a tablespoon of mayo then stir it in. Stick it in the freezer for now to chill. Word.
- If you're like me, it will probably take you until the water is boiling to do that stuff. Stick in the ziti and pour in some salt to keep them from sticking together.
- After that, get a non-stick frying pan and pour in some olive oil and the half of garlic that you set aside. As it starts to simmer, grab the crab salad out of the freezer and throw it in. Stir it around and toss it to get everything cooked evenly. Cook it until you're satisfied, I guess. It didn't take me long to cook because I'm easily satisfied when it comes to food.
- Once the noodles are done drain them, put them on a plate, then drizzle them with balsamic vinaigrette.
- Take out a cucumber then slice it up. Place the slices over the noodles. This will be the platform to set the crab salad on.
- Scoop out the crab salad onto the noodles and cucumbers, sprinkle crumbled feta around the crab salad then salt, pepper, and parsley flakes on top for garnish. I've really been working on garnishing since a good portion of a person's attitude towards food is how it looks. Also, it makes for better pictures.
- Profit
**10% of that profit goes to me.
27 July 2009
Izzy Pop Glo
Sup sup, homies. I've had a couple of days off from work so I was cleaning the hallway right outside my bedroom. It's pretty much a small nook hidden away from any windows so it's constantly dark and uninviting.Aside from neating up the bookcase and adding a mirror to bring in more light and space, I made some fancy little bottles that glow under a blacklight. I got the idea from a cousin back in Murfreesboro (Pronounced: "Muh-free-burrah"). They're really cheap and easy to create, and they look pretty damn awesome.
Step 1: Get your stuff together, man. You'll need hi-liters, an assortment of glass bottles, and a blacklight. You can go out and buy a multicolor pack of hi-liters for a dollar at Walmart and you can get whatever kind of bottle strikes your fancy, but I find that the best ones to use are Izze bottles.
Aside from being absolutely delicious, Izze bottles have the logo (which I think borders on chique) printed right onto the bottle rather than a label wrapped around it. This allows more light to pass through and it makes the effect look way better. Glass coke bottles work well, too.
Step 2: Pry the cap of the end of the hi-liters. Some needle nose pliers should do the trick. I would suggest doing this somewhere that you wouldn't mind getting hi-liter ink all over the place, just in case. Also, wear some gloves. I didn't in the pictures I took, and I ended up having hi-liter ink all over my hands.
Step 3: Fill up the bottle with water then squeeze the ink out of the sponge stick until the water becomes opaque with the hi-liter fluid. It's best to fold the stick in half that way you can squeeze the ink out of both ends instead of squeezing some out the top end and all over your hands. If the water doesn't become opaque after using a whole stick, add some flour to the mixture to thicken it up. Also, you might want to add some rubbing alcohol to prevent it from molding in the future.
Step 4: PROFIT.
Step 1: Get your stuff together, man. You'll need hi-liters, an assortment of glass bottles, and a blacklight. You can go out and buy a multicolor pack of hi-liters for a dollar at Walmart and you can get whatever kind of bottle strikes your fancy, but I find that the best ones to use are Izze bottles.
Aside from being absolutely delicious, Izze bottles have the logo (which I think borders on chique) printed right onto the bottle rather than a label wrapped around it. This allows more light to pass through and it makes the effect look way better. Glass coke bottles work well, too.
Step 2: Pry the cap of the end of the hi-liters. Some needle nose pliers should do the trick. I would suggest doing this somewhere that you wouldn't mind getting hi-liter ink all over the place, just in case. Also, wear some gloves. I didn't in the pictures I took, and I ended up having hi-liter ink all over my hands.
Step 3: Fill up the bottle with water then squeeze the ink out of the sponge stick until the water becomes opaque with the hi-liter fluid. It's best to fold the stick in half that way you can squeeze the ink out of both ends instead of squeezing some out the top end and all over your hands. If the water doesn't become opaque after using a whole stick, add some flour to the mixture to thicken it up. Also, you might want to add some rubbing alcohol to prevent it from molding in the future.
Step 4: PROFIT.
23 July 2009
On Revitalizing Online Journals and Naming Foods After Creepy Celebrities
Alrighty, lets see if I can't renovate this dusty old blog and breathe some life back into it!
From here on out, I'll be posting to this blog all the projects I do to keep my busy. I do everything from painting to prose to DIY projects, so I don't think there will be any shortage of material....but maybe a shortage of spare time once nursing school rears its ugly head again. *sigh*
From here on out, I'll be posting to this blog all the projects I do to keep my busy. I do everything from painting to prose to DIY projects, so I don't think there will be any shortage of material....but maybe a shortage of spare time once nursing school rears its ugly head again. *sigh*
Today, I'll be sharing with you something I cooked a couple of days ago. I had just harvested the first of the zucchini out of my garden. It's my first time gardening, so you can imagine this is a pretty big deal for me. It was rather large as far as zucchini go, but it was still sweet which meant that it had plenty of time to grow larger. I was eager to cook it up in something and I wanted to do something new, something beyond just another sandwich or pasta. I decided to cook it in a curry.
I started traversing "teh interwubz" for a semi-authoritative source on curries. Turns out I hit the jackpot with Curry Frenzy. It broke it down to the fundamentals, which allowed me to improvise rather than follow a recipe. It's not like I follow those things anyway. 2 Teaspoons? Psh. 1/3 cups? Balderdash. A man doesn't follow directions! He pioneers his own creations with reckless abandon!
Really though, what makes a great curry centers around a few select things: 1) you can't have curry without onions or garlic...you just can't, 2) It's all in the spices. Don't settle for store bought "curry powder". Make your own. This is where knowing what spices and herbs you're working with really comes into play, and 3) most importantly, you need to understand the sensation of taste. There are five different tastes your tongue can register: sweet, sour, bitter, salty, and umami (savory). There needs to be at least two of these tastes present in your curry in order to make it delicious. I went for sweet and salty. And now, without further delay I present to you my curry.
I call it...
TIM CURRY!
Yeah, I didn't think naming it "veggie curry" would do the dish justice. However, in retrospect, naming it after Tim Curry doesn't appeal to one's appetite, does it? Anywho, let me try to belt out a makeshift recipe. I'll warn you: to me, cooking isn't an exact science. I just throw stuff at it (edible stuff) until it tastes right.
Tim Curry (serves 1)
- Prep: dice a fourth of a red onion, half a large zucchini, and half a green pepper. Start 2 cups of rice in the cooker.
- Set the stove to medium heat and throw in some olive oil. You'll need a good bit of it, like a little bit less than 1/4 cup.
- Next, throw in a few Tbsps of cumin (for me, it was accidentally pouring out half the container then vigorously scooping it out with a spoon), some minced garlic, light brown sugar, crushed bay leaves, parsley, and paprika. Let it simmer until it looks like the flavor is coming out.
- Throw in the onions, peppers, and zucchini. Throw in enough water to let the veggies cook in it. You'll know it's cooked enough when the onions are browned.
- As the onions are nearing "cooked" status, throw in some raisins, fresh spinach leaves, and a few squirts of lemon juice.
- Stir in some more water, about as much as you want curry sauce, then thicken it with a few sizable pinches of flour. I used all purpose, but I don't really see the point of being picky with what kind of flour you use.
- Around the time all this is done, the rice should be ready. Spoon it out onto a plate and make a little paddy out of it.
- For the finishing touch, give the curry a few spritzes of lemon juice and maybe a teaspoon of salt. The salt isn't for taste, but to bring out the other flavors.
- Pour it onto the rice, say your prayers (take from that what you will), and enjoy.
29 November 2008
I'm Such a Geek...
Is anybody as excited about this as I am?!? Video-Object manipulation! Woo! This gets me all giddy like when I first got my hands on Photoshop CS.
Interactive Video Object Manipulation from Dan Goldman on Vimeo.
And....the best rap song evar....next to the Big Mac Rap.
07 November 2008
The Secret to Living
Indefinite hiatus. Just not enough readers.
I would like four hugs, Mr. Octopus.
Anywho, the secret to living is: don't die. It's counterproductive to living. True story.
Anywho, the secret to living is: don't die. It's counterproductive to living. True story.
02 February 2008
08 September 2007
08 August 2007
04 August 2007
03 August 2007
23 July 2007
Damn you, Roomba!
So of all the places one finds a Harry Potter spoiler, I find one on a description for a Roomba vacuum cleaner. Dammit! It actually spoiled a part of the story I didn't want to know about. My life is ruined.... :(
04 July 2007
I am on my way!
Okay. I am at a Samsung internet kiosk. Beautiful HD flatscreens....horrible computer problems on this compy. Anywho, I will be back in about 9 hours. Anybody up for something tonight?
02 July 2007
Last post in Europe most likely....
Correction: Coming home Wednesday. Same time, just a day earlier. Besides that, we couldn't go to Hannover because the people we were gonna see had an emergency and we wouldn't be able to see them. Instead we went around the town of Zurich. I can now say that I've stood 3 feet in front of a 250k€ Rolex. That and several other things that cost about the same as a small house. That's about it. Ready for bowling and Transformers. TTUL
01 July 2007
Switzerland
Yesterday we went to Amsterdam. I wasn't looking forward to it cuz I don't really care for it and most people only go there cuz of Amsterdam. Amsterdam is trashy in my opinion, only good for it's red light district and mj bars. Took some pics just because I was there. Not gonna waste a trip by not taking pictures.
Today we arrived in Switzerland. First we went to Luzern and took a paddle ferry out on the lake. That place has to be one of the most beautiful places in the world. When I become a filthy rich millionaire one of my mansions will be built there. Now we are in Zurich meeting some family friends, Rosemary and Hill. Now I'm relaxing and about to go to sleep. I'm dead tired and ready to go home. I get back home Thursday afternoon at 3:30....that is if the airlines don't screw up again. Next stop Hannover then back to Frankfurt to fly back to the states. Auf weidersehen.
Oooh... and remind me about the German police on the overnight train ride when I get home. That's an interesting story.
Today we arrived in Switzerland. First we went to Luzern and took a paddle ferry out on the lake. That place has to be one of the most beautiful places in the world. When I become a filthy rich millionaire one of my mansions will be built there. Now we are in Zurich meeting some family friends, Rosemary and Hill. Now I'm relaxing and about to go to sleep. I'm dead tired and ready to go home. I get back home Thursday afternoon at 3:30....that is if the airlines don't screw up again. Next stop Hannover then back to Frankfurt to fly back to the states. Auf weidersehen.
Oooh... and remind me about the German police on the overnight train ride when I get home. That's an interesting story.
Munich
Spent the night at Irene's and Florien's. I loved every minute of it. When Felix got home from kindergarten along with his friend Jonas, I decided I was gonna play with them. Felix is obssessed with pirates. He tied me up with assorted strings and yarn then stuck me in his prison and tried to feed me raisins. Then he had me stand up while still tied up then climbed up on to my shoulders. When he heard the coins in my pocket his eyes got all wide. "Das treasure!" Then it was Irene's and Florien's turn. They showed us around Olching, which is where they live just outside of Munich. Saw Schweissheim Schloss, a "castle" that was similar to the one in Vienna because they used the same blueprints. I use the word castle very loosely because I see a castle as a fortress designed for war. Schweissheim is more like a palace. It's funny because the emperor-to-be didn't become emperor so the palace was never lived in. I also went to the concentration camp. I'll talk about that when I get home. Bye.
28 June 2007
More Germany.
We took an overnight train from Venice to Munich and we got ahold of Irene. She said she would be home to welcome us at 5 PM so we saw some of Munich'S HUGE churches and this one giant clock tower called Rathaus. Itäs one of those clocks where people come out and dance every hour. Then we went back to Austria. Salyburg, to be specific. That's the place where the Sound of Music is filmed. Hopefully you'll recognize some of the places from the pics I took. Like the parts of Austria that I've been to, it's too flowery for my taste. However, Salzburg is surrounded by the Alps and they look amazing. Even the trip to and from Salzburg is breathtaking, but its damn near impossible to get a good picture from a train. Now we#re at Irene's with her husband. Their son, Felix, is adorable. He's like a 3 foot butler. Pics coming soon.
Oh, and some things happened that have pretty much constituted the most trying time of my life...but you prolly won't hear about it unless you're in mentor. Bye.
Oh, and some things happened that have pretty much constituted the most trying time of my life...but you prolly won't hear about it unless you're in mentor. Bye.
Venezia
Hoy, Tess cooked so much food! Tofu soup, salad w/ olive oil dressing, beef and brocolli, pork roast, and rollbräten, a sausage. I don't think I can walk. I caught some type of bugt while I was in Frankfurt and I've felt it fore the past four dazy. Thank God I get over things sooner than most people. I was pretty miserable the whole time. From Freankfurt we went to Heidelberg, which is supposed to be a romantic old German town. It's also pretty famous for its chocoloate. However, it was raining the whole time.
Then we took an overnight train to Vienna, Austria. It was pretty there. Pretty as in flowers and gardens and more flowers. Austria is a nice place but it isn'T exactly my cup of tea...and yet again it was raining.
Now we're in Venice, Italy. AWESOME! It's a maze here and the locals can't really give directions because they admit it truly is a confusing place to navigate. The rain followed us here, too, but we saw what we wanted before it came.
Then we took an overnight train to Vienna, Austria. It was pretty there. Pretty as in flowers and gardens and more flowers. Austria is a nice place but it isn'T exactly my cup of tea...and yet again it was raining.
Now we're in Venice, Italy. AWESOME! It's a maze here and the locals can't really give directions because they admit it truly is a confusing place to navigate. The rain followed us here, too, but we saw what we wanted before it came.
24 June 2007
Recap!
Ok. So the past week has been screwy, like this German keyboard. The Z and Y are switched and thats just the least of the problems.
So, from Greece we took a ferry overnight to Bari, Italy. Then we were going to take a 7 hr. train ride to Rome, but mom didn't want to pay 45€ for it. Instead she jumped on some random train without wondering if that costed too. It did. We paid 24€. Then mom changed her mind and decided on going to Milan. Then she changed her mind again and decided she wanted to go to Zurich, Switzerland. She was confusing the hell out of the conductors so I talked to them using the little Latin I knew to understand them.
When we got to Italy, a country wide strike had just started. It would last for 24 hours. That meant we couldn't go anywhere in or out of the country. It was not a good day for me at all. Then we found a train that was secretly going to Paris. We took it and paid 75€ but by that time my mom didn't care.
When we got to Paris my mom did her usual running off without knowing where she was going and we kept on getting lost. I finally lost my cool and yelled at here. She gave me the "Fine. You do it and let's see how YOU do..." talk. We saw the Arc de Triomphe, Tour Eiffel, Notre Dame, the Louvre, the Sienne River, and I even found us a bank so we could exchange our money. We onlz had 5€ left. We only had 6 hours to spend in France before we had to move on to Germany.I'd say I did pretty well. France was suprisingly nice. I didn't have that good of luck the last two times I was there. This time around it was excellent. I guess it was just because my mom doesn't rub off too well with some people.
From there we took an overnight trip to Berlin. I only ran out for 15 mins to take some pictures then I stayed inside the station (Hauptbahnhoff) so we didn't have to pay 25€ for luggage storage if we were only going to stay there for a few hours.
Now I'm in Frankfurt. We'll be here for the next few days. There are even more pictures that I took that arenät on Facebook, but they're on my mom's camera so you'll just have to wait until I go home. There are also some beautiful sights that I didn't take a picture of at all so you'll just have to come to Europe with me the next time I go. Pbtphtpht.
Since I skipped so much, ask me about these when I get home: Shabir, Grigori, Dewayne and Rachelle, Ben, Flamboyancy in Berlin, sandcastles, Heinz and Tess, Benjamin and Paulie, food, and Knossos.
So, from Greece we took a ferry overnight to Bari, Italy. Then we were going to take a 7 hr. train ride to Rome, but mom didn't want to pay 45€ for it. Instead she jumped on some random train without wondering if that costed too. It did. We paid 24€. Then mom changed her mind and decided on going to Milan. Then she changed her mind again and decided she wanted to go to Zurich, Switzerland. She was confusing the hell out of the conductors so I talked to them using the little Latin I knew to understand them.
When we got to Italy, a country wide strike had just started. It would last for 24 hours. That meant we couldn't go anywhere in or out of the country. It was not a good day for me at all. Then we found a train that was secretly going to Paris. We took it and paid 75€ but by that time my mom didn't care.
When we got to Paris my mom did her usual running off without knowing where she was going and we kept on getting lost. I finally lost my cool and yelled at here. She gave me the "Fine. You do it and let's see how YOU do..." talk. We saw the Arc de Triomphe, Tour Eiffel, Notre Dame, the Louvre, the Sienne River, and I even found us a bank so we could exchange our money. We onlz had 5€ left. We only had 6 hours to spend in France before we had to move on to Germany.I'd say I did pretty well. France was suprisingly nice. I didn't have that good of luck the last two times I was there. This time around it was excellent. I guess it was just because my mom doesn't rub off too well with some people.
From there we took an overnight trip to Berlin. I only ran out for 15 mins to take some pictures then I stayed inside the station (Hauptbahnhoff) so we didn't have to pay 25€ for luggage storage if we were only going to stay there for a few hours.
Now I'm in Frankfurt. We'll be here for the next few days. There are even more pictures that I took that arenät on Facebook, but they're on my mom's camera so you'll just have to wait until I go home. There are also some beautiful sights that I didn't take a picture of at all so you'll just have to come to Europe with me the next time I go. Pbtphtpht.
Since I skipped so much, ask me about these when I get home: Shabir, Grigori, Dewayne and Rachelle, Ben, Flamboyancy in Berlin, sandcastles, Heinz and Tess, Benjamin and Paulie, food, and Knossos.
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