I have a lot of good memories of my senior prom. The Hilton's California 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 food served at Castlemont High's senior prom was colorful and delicious. One could not help but to see, smell, and eventually consume the food. The meal consisted of hors d'oeurves, 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'oeurves. The hors d'oeurves were 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. The smell of hors d'oeurves 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. After devouring the hors d'oeurves, 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
Yeomans, Martin R. "Understanding Individual Differences in Acquired Flavour Liking in Humans." Chemosensory Perception 3.1 (2010): 34-41. Print.
Never, ever, in my life has something tasted so good. We shared a meal that no restaurant could ever top. My father and I became even tighter. From that day on, regular meals tasted like plastic and hot dogs and no better than that. Dangerous dishes became our gourmet good eats.
...t of you with mole sauce and if you taste it you might think you did something wrong. Worry not, because this beauty to the stomach changes flavors when its fully cooked.
Whenever one reads or hears about World War I or World War II, you hear of the struggles and triumphs of the British, Americans or any of the other Allies. And they always speak of the evil and menacing German army. However, All Quiet on the Western Front gives the reader some insight and a look at a group of young German friends who are fighting in World War I. “This story is neither an accusation nor a confession, and least of all an adventure, for death is not an adventure to those who stand face to face with it. It will try simply to tell of a generation of men who, even though they may have escaped its shells, were destroyed by the war.....” The soldiers of this war felt they were neither heroes nor did they know what they were fighting for. These soldiers were pulled from the innocence of their childhood, and thrown into a world of rage. Yet somehow they still managed to have heart and faith in man kind and could not look the opponent in the eye and kill him. For he was man too, he too had a wife and children at home, he too was pulled out of his home to fight for a cause he didn't understand.
Similarly to Three Day Road, All Quiet on the Western Front depicts war as an atrocious being
All Quiet on the Western Front is the most superb World War I motion picture. The movie had a budget of $1.25 million (which was very expensive at the time) and runs 128 minutes long giving enough time to capture the horrors of war perfectly. The Great War was the subject for many movies during the late 1930’s and early 1940’s, most offering a serious and very emotional time for the audience. It’s no coincidence that two of the first three Best Picture Oscars were awarded to World War I movies. Even though the movie is dated for this day in age, the battle scenes are still as emotional and bone chilling. Director Lewis Milestone’s attention to detail plays a major role when filming trench scenes and because of this, it makes it hard to realize that the film was actually filmed in California and not in Germany or France.
Rack of Lamb incrusted with mustard and herbs topped with beetroot foam on a bed of pea and leek pure with deep fried purple carrot,
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Although All Quiet on the Western Front shows bravery of a group of young German soldiers, the novel also shows the horror of trench warfare and the terrible conditions of war. The conditions of war described in All Quiet on the Western Front made Hitler afraid that men would be deterred from wanting to fight for Germany or that German men would be less confident when they went to war so they would not be useful soldiers. Hitler had to be a mast...
Scout Finch, the main character of the book, is a 9 year old girl who is the narrator of the story. Scout’s Aunt Alexandra stereotypes Scout in the book many times. She says that Scout was born unlady like and that she could never be a lady because of the way she dresses. This point is proven when Scout says "I suggested that one could be a ray of sunshine in pants just as well, but Aunty said […] that I...
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
Nursing is a promising career that offers many rewards to caring individuals. It is more than just a job that one attends day to day. Nursing is a career that kind people get in to because they are passionate about life and everything is has to offer. They care for people they have never met before in such a way that makes the patient feel comfortable and able to relax. In a way that makes it possible for the patient to recover from whatever they have encountered. If I am going to spend valuable time and money on education, I want to a job that I absolutely love. I want to have the satisfaction of knowing that my job is safe even when times are rough. Interviewing Jennifer H, a Registered Nurse at a local Banner facility really helped me get insight on what the position has to offer. I have encountered many people who are not passionate about their job and just show up for a paycheck; choosing a job in the medical field provides people with the same check, but also offers job security, advancement opportunities and numerous benefits for the employee and their famil...
I enter an exquisite room welcomed by a benevolent host. I glance around and see dining tables strategically set as if the queen were to be expected. White flowers with silver sparkles adorn the tables to add a final touch. The lights are dimmed low and classical music plays in the background to create a placid atmosphere. A savory aroma fills the room making me crave the chef’s fine platter. The host leads my party to a table and offers us drinks. As we wait for dinner to begin, murmurs fill the room with general conversation.
My favorite meal is the chicken fettuccini pasta. I chose this dish because I can never stop eating it. The meal is made up of warm tenderized chunks of chicken, delicate smooth creamy white sauce, and many varieties of sliced up vegetables. However, when I was a child vegetables has always been difficult to eat. It prevented me from enjoying my favorite meal because I would always have to take out the mixed vegetables in the meal. As a child I 've tried avoiding vegetables, but was found throughout the school cafeteria 's food, my mother 's cooking, or many fancy restaurants. There was nowhere to run. Over the years, my mother knew I was struggling to eat vegetables. She worked very hard by coming up with her own recipes in order for me to eat healthy. From mixing in the vegetables into the meals I usually eat or to trick me into eating meat but was actually vegetables. Soon later I came to realize how much effort she has put into the meals. All those hour and hard work my mother put it allowed me to enjoy my favorite meal again.
The caterer as a huge job and a lot of work to do for a wedding. Some brides book their caterer a year in advance. A lot of brides prefer to do a food tasting. A food tasting is when they sit down with the caterer and try multiple different food options so they can decide what type of food they would want on their wedding day. Just the food tasting is planned months ahead of the wedding. This is another thing that cannot be planned the month before! Caterers provides drinks too such as tea and lemonade. Some weddings have alcohol so the bride will ask the caterer to supply a bartender. The bartender and the caterer like to be prepared and set up their stations the day before the wedding so it’s important that they have access to the reception