26 January 2010
What's Happening
School is in full swing and we are very busy people. Lots of fun classes for the both of us. I am in a German Cinema class and Mike is in a Food Product Development Class. These are at least some of our favorite classes. I am having a lot of fun in my Family History class learning about all the new ways to do family history.
28 December 2009
23 December 2009
22 December 2009
School's out!
Finals are over and what are we doing now? Still going up to campus every day. We have work to do so that we can have some money. Too bad we need money to pay rent and eat and all that fun stuff.
We had fun on Friday going to temple square to see the lights. I'm pretty sure that is the busiest that I have ever seen it. After the lights we went to eat at The Pie. It is a great pizza place run by the University of Utah. It's a little hard to find but is completely worth it. Just think of a typical college hang out with great food and good music.
We had fun on Friday going to temple square to see the lights. I'm pretty sure that is the busiest that I have ever seen it. After the lights we went to eat at The Pie. It is a great pizza place run by the University of Utah. It's a little hard to find but is completely worth it. Just think of a typical college hang out with great food and good music.
15 December 2009
this week
Well, this week is a very busy week for us. We have finals all week, need to take Caleb and Sara to the airport so they can have lots of fun in Mauritus, and Alan's birthday is on Friday! I have to finish my online class. Like I said, very busy.
This might work out
We, well more like I decided that a blog might be a fun way for friends and family to know what Mike and I are up to
14 November 2008
New Major
After much thought and such I have gone and changed my major from Food Industry Management to Food Science. So now I get to play the game of chemistry every semester, but I'm excited for it. Perhaps I will actually be able to succeed and get a good career out of this. There is so much opportunity out there for food scientists.
So this week I took a couple of huge exams and next week I am taking four more. Life is very busy on the education front. I'm glad that a break is coming up. Mike and I are going down to Ca for thanksgiving. Good food, time with family, and exploring San Francisco a little more are on the menu.
I can't wait for this semester to be over and Accounting to be buried and forgotten in the dust.
Mike is gone this week at FTX. It's some type of military training thing. Ok, so it's only from Thursday afternoon to Saturday afternoon. But it changes the dynamics of my day. It seems like all that I am doing is being at school and studying and doing homework. I do that anyways, but it's different.
Anywho, don't forget to thaw your turkeys in the fridge for 2-4 days before baking! Also I learned that soaking one's turkey in a brine solution with seasonings helps to both keep your turkey moist and infuse it with flavor. Basting doesn't really do anything. And in order not to overcook the white meat and cook the dark meat to proper doneness, you can employ the use of aluminum foil over the breast meat of the bird 30 min before it's all done. I highly suggest watching the episode yourself. It is very interesting.
Happy almost thanksgiving!
So this week I took a couple of huge exams and next week I am taking four more. Life is very busy on the education front. I'm glad that a break is coming up. Mike and I are going down to Ca for thanksgiving. Good food, time with family, and exploring San Francisco a little more are on the menu.
I can't wait for this semester to be over and Accounting to be buried and forgotten in the dust.
Mike is gone this week at FTX. It's some type of military training thing. Ok, so it's only from Thursday afternoon to Saturday afternoon. But it changes the dynamics of my day. It seems like all that I am doing is being at school and studying and doing homework. I do that anyways, but it's different.
Anywho, don't forget to thaw your turkeys in the fridge for 2-4 days before baking! Also I learned that soaking one's turkey in a brine solution with seasonings helps to both keep your turkey moist and infuse it with flavor. Basting doesn't really do anything. And in order not to overcook the white meat and cook the dark meat to proper doneness, you can employ the use of aluminum foil over the breast meat of the bird 30 min before it's all done. I highly suggest watching the episode yourself. It is very interesting.
Happy almost thanksgiving!
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