Something to Be Thankful for! New Posts!

Remember to read all of the selections for this month --   comments are for this latest group only (no earlier months/submissions, or last year's submissions)

https://www.theodysseyonline.com/20-turkey-facts-thanksgiving

Remember:
All Students:  Be sure to read the entries for this group  (November writers).  Everyone is required to comment on at least three different pieces of writing.  You must post the comment here on the blog (below the post is the "comments" link to click) AND cut and paste your comments, complete with dates and times, on to a Word document and turn it in to me by December 7.  You must do both to get credit for comments this month.

Remember, comments must be positive, supportive, constructive, and SPECIFIC.  No "Good Job!" comments, unless you follow that with specific things you thought were done well in the piece.  Show them you actually took the time to read and enjoy their work!

“By the Bay” by Eric C

    About a decade from present, I remember standing in awe, watching moonlit tides ebb on the shore of San Diego’s beautiful Mission Bay. Salty seaweed stuck to the sand as pearlescent shells washed ashore, all the while translucent sand crabs struggled to traverse the mossy obsidian rocks which peaked above the bank. A light mist hovered over the black lagoon and shrouded any smooth rock which attempted to skip farther than the previous. The focal point of my mesmerism arrived afar, under a glossy illuminated lighthouse at which three venous canals splurged viridescent sewage upon a dense haze which eventually crawled into the sea. Such a spectacle trembled my young heart! How could we possibly plague this tableau of grandeur with our own machinations? Agitation gripped my throat and increased my heart palpitations in which I vowed to do whatever in my power to retain the natural beauty that still hypnotizes me today. Oceans provide us with new medicines, food sources, and a homeostatic climate in which we turn our heads and propel another million tons of waste hereto. Few things rip me out of my placid disposition than when someone tosses “only one wrapper” or “just a bottle” onto the floor with little conscience of where it might end up. All I merely ask, all the oceans merely ask, is that you make sure to be mindful of how and what you do with your waste products.

“How To Make Green Chilaquiles” by Adrian A

First off, I want to thank everyone for reading my tutorial on how to make Green Chilaquiles. I
want to begin by explaining why I chose this dish for a tutorial. Chilaquiles has always been my favorite mexican dish ever since I was a child. A few months ago, I learned how to make them with the help of my mom. This dish not only has some positive aspects on myself in that it is something that I like but also that it allows me to bond with my mother by cooking other dishes. By utilizing this recipe, you can also make a very tasty mexican dish and possibly have some bonding time with your parents.
What You’ll Need:

• -  Skillet (size depends on how many chilaquiles you want to make)
  
• -  Corn Tortillas ( 2 or 3 per person)
  
• -  Corn Oil (enough to fill surroundings of skillet)
  
• -  Second Skillet (a bit bigger than the first one)
  
• -  Queso Fresco (optional)
  
• -  Crema Mexicana Table Cream (optional)
  Sauce Ingredients:
  

• -  Mexican Husk Tomatoes (15)
  
• -  Jalapeno Peppers (6)
  
• -  Onion (1⁄4 )
  
• -  Water (1⁄2 cup)
  
• -  Garlic Pieces (2)
  
• -  Salt (1 tsp.)
  

Instructions:

1. Start off by washing your hands before you begin cooking.
   
2. Cut however many corn tortillas you’re using, into halves. You should now have two
   separate halves of tortillas. Then, stack those two halves on top of each other so you can cut them into even smaller halves. After that, cut each half into 5 even pieces and have a total of 10 pieces for each tortilla (use as many tortillas as you want).
   
3. Place the small skillet on stove and set stove to high.
   
4. Pour enough corn oil to fill the skillet and let the oil set for about 4 minutes.
   
5. After the 4 minutes, set the stove to medium high.
   
6. Then start placing a handful or two of the tortilla pieces into the skillet with the oil. ( All
   spread out, not stacking on top of each other.)
   
7. Use a spatula to stir the tortilla pieces.
   
8. Once the tortilla pieces start to turn brown, scoop them out with the spatula and place
   them on a plate.
   
9. Repeat steps 6-8 until all the tortilla pieces you have are all crisp.
   
10. Now for the instructions for the sauce. Start by placing a bigger skillet on the stove and
    set to medium high.
    
11. Then grab a blender and place all the ingredients for the sauce into the blender. That
    includes: the husk tomatoes, peppers, onion, garlic, salt, and water.
    
12. Then blend all those ingredients for about 5 minutes.
    
13. After blending, pour the sauce into the bigger skillet.
    

14. Next, place all the tortilla pieces into the skillet with the sauce and stir them until the tortilla pieces are all covered in sauce.
15. Lastly, if the sauce is too spicy, then some queso fresco and crema mexicana table cream should fix that problem and make the chilaquiles not so spicy.
At the end, the chilaquiles should come out all crisp and golden brown. I would definitely recommend the use of the queso fresco and table cream because not only do they help with the spiciness of the sauce, but they also add some flavor to the chilaquiles. I hope that you enjoyed this dish if you were able to prepare it, eating your home cooked meals just taste better than most of restaurant meals. Once again, thank you for reading my tutorial on how to make green chilaquiles.