For the last couple of months, I have been studying online via Team Treehouse. It's been okay. Sometimes the people in the videos are a little annoying. One of the things that suck, is I feel like all the things I have learned from them have drained out my brain through a sieve.
This morning, I am going to try and online training through Thinkful. There are things to study and assignments that are handed out. This is what I feel like Team Treehouse is lacking. You can follow them along and take their quizzes, but there are no assignments to help you practice what you have learned.
So far I've read the welcome to Thinkful page and watched their Curriculum Orientation. It seems pretty straight forward. The only thing disappointing is they had a suggested recommended timeline to download and it showed January dates. Hopefully this will be the only disappointment.
Thinkful also provides 30 minutes a week with a mentor, 4 hours of open office hours a week, and a google hangout community, so you can interact with others taking the class. I will try and provide updates of what I think of the class.
Halfway through my day and halfway through assignment 3. Assignment 3 utilizes Codecademy, and I have been through most of these courses already. Feedback so far - there are questions from the assignments to answer, but no clear information on how to turn them in. So everyone is adding their 'answers' into the comment field. This is kind of annoying, as I would rather use the comment field for questions that I would have on the assignment. Other than that I am enjoying the mix of articles, videos, and tutorials.
Since most of the learning is from other sites, I wonder how much of the money they are charging for the class is going to these places, and how much is for the mentoring. Curious.
Wednesday, June 25, 2014
Thursday, June 12, 2014
Applying for the UW Certificate program
I got approved to apply for the HTML5, CSS, Responsive Web certificate through work. Huzzah!
Today I applied online - and when I submitted the form, I received the response "Record already exist". Which is kind of strange, because I have never applied for it before.
I called them up to try to straighten it out, but the person they sent to me was unavailable. I ended up leaving a voicemail message. So hopefully I will get into the program?
Today I applied online - and when I submitted the form, I received the response "Record already exist". Which is kind of strange, because I have never applied for it before.
I called them up to try to straighten it out, but the person they sent to me was unavailable. I ended up leaving a voicemail message. So hopefully I will get into the program?
Thursday, January 23, 2014
Microwaving Scrambled Eggs!
It really works! They turned out a lot better than I expected. Because of this, I have been eating a healthier breakfast at work.
1. Scramble 2 eggs together.
2. Add a little salt, pepper, and butter.
3. If you don't want it to stick in your container, pour it into a cup or a bowl that has been lightly oiled. I am lazy and don't want to have to wash another container, so I don't bother. However, I do wash the bowl/cup immediate after I pop out the egg.
4. Put in microwave and microwave in 30 second bursts.
Note: The scrambled eggs expand!
5. The eggs are finished anywhere between 1 minute 30 seconds to 2 minutes 30 seconds depending on your microwave.
6. Pop out your scrambled eggs onto a plate. Garnish with a little pesto or cheese and serve!
1. Scramble 2 eggs together.
2. Add a little salt, pepper, and butter.
3. If you don't want it to stick in your container, pour it into a cup or a bowl that has been lightly oiled. I am lazy and don't want to have to wash another container, so I don't bother. However, I do wash the bowl/cup immediate after I pop out the egg.
4. Put in microwave and microwave in 30 second bursts.
Note: The scrambled eggs expand!
5. The eggs are finished anywhere between 1 minute 30 seconds to 2 minutes 30 seconds depending on your microwave.
6. Pop out your scrambled eggs onto a plate. Garnish with a little pesto or cheese and serve!
Wednesday, January 8, 2014
Post numero uno - a review of the Lemon Cheesecake Morning Rolls recipe.
The idea for this blog spawned from a recipe I decided to make yesterday. The reason? While some recipes look delicious, they lack "in progress" photos or instructions for a person unfamiliar with certain items required.
This idea came near the end of the process, so I will have more comments and no photos of the frustrating process this time.
The idea of this blog is to review more than just cooking/baking. I am a woman of many interests, from trying and testing out new technology to collecting books on new crafts and hobbies (a habit I am trying to break).
Today I am reviewing the recipe for Lemon Cheesecake Morning Rolls. The recipe came from "A Feathered Nest" blog. You can find the recipe here : http://projectsforyournest.blogspot.com/2014/01/cooking-101-lemon-cheesecake-morning.html
Ingredient list items that confused me included : 1/2 cup of scalded milk and 1/2 cup of canned milk
Let's start with the easier of the two. Canned milk. When I went to the grocery store, there was evaporated milk (non-fat and low-fat) and condensed milk. Why are we using canned milk? Why can't I use regular store bought milk? I haven't figured out what the reasoning for this is. If you know, please post a comment. However - through deductive reasoning, since the glaze had 2 cups of sugar, I decided to buy the can of evaporated milk.
Scalded milk. After searching the internet, it seems that scalded milk comes from the old days, before milk was pasteurized. Milk had to be raised to 82 degrees to kill off bacteria. Do we still need to do it? In certain recipes, yes. Scalding the milk deactivates the protein in the milk. The whey protein can keep bread from rising properly.
How to scald milk : In a pan on medium, cook your milk, stirring constantly until bubbles form. Remove from heat.
Making the Rolls.
Making the dough is pretty straight forward. Until you get to the last step. "Place in a well-greased bowl, cover, and let rise until doubles in size." Cover with what? Aluminum foil? Plastic wrap? A towel? More searching through the internet suggested a towel. So I put a clean and dry dish towel over it. Nothing seemed to happen. For the last half hour, I dampened the towel. Miraculous things happened and my dough poofed up to twice the size.
The filling was easy to make. More problems came about after rolling the dough out and spreading the filling on the dough. Instructions said to roll the dough into the spiral. 1/2 the filling squirted out of the roll all over my counter top. I have no idea how to solve this problem or what I did wrong. It was outrageously messy and a pain to clean up.
These were the pain points of this particular recipe. Despite my struggles, it turned out pretty and tasty.
Here are the finished photos.
Bibliography
Lemon Cheesecake Morning Roll Recipe : http://projectsforyournest.blogspot.com/2014/01/cooking-101-lemon-cheesecake-morning.html
Info on scalding milk - Is it really necessary found here: http://www.thekitchn.com/scalding-milk-is-it-really-nec-112360
This idea came near the end of the process, so I will have more comments and no photos of the frustrating process this time.
The idea of this blog is to review more than just cooking/baking. I am a woman of many interests, from trying and testing out new technology to collecting books on new crafts and hobbies (a habit I am trying to break).
Today I am reviewing the recipe for Lemon Cheesecake Morning Rolls. The recipe came from "A Feathered Nest" blog. You can find the recipe here : http://projectsforyournest.blogspot.com/2014/01/cooking-101-lemon-cheesecake-morning.html
Ingredient list items that confused me included : 1/2 cup of scalded milk and 1/2 cup of canned milk
Let's start with the easier of the two. Canned milk. When I went to the grocery store, there was evaporated milk (non-fat and low-fat) and condensed milk. Why are we using canned milk? Why can't I use regular store bought milk? I haven't figured out what the reasoning for this is. If you know, please post a comment. However - through deductive reasoning, since the glaze had 2 cups of sugar, I decided to buy the can of evaporated milk.
Scalded milk. After searching the internet, it seems that scalded milk comes from the old days, before milk was pasteurized. Milk had to be raised to 82 degrees to kill off bacteria. Do we still need to do it? In certain recipes, yes. Scalding the milk deactivates the protein in the milk. The whey protein can keep bread from rising properly.
How to scald milk : In a pan on medium, cook your milk, stirring constantly until bubbles form. Remove from heat.
Making the Rolls.
Making the dough is pretty straight forward. Until you get to the last step. "Place in a well-greased bowl, cover, and let rise until doubles in size." Cover with what? Aluminum foil? Plastic wrap? A towel? More searching through the internet suggested a towel. So I put a clean and dry dish towel over it. Nothing seemed to happen. For the last half hour, I dampened the towel. Miraculous things happened and my dough poofed up to twice the size.
The filling was easy to make. More problems came about after rolling the dough out and spreading the filling on the dough. Instructions said to roll the dough into the spiral. 1/2 the filling squirted out of the roll all over my counter top. I have no idea how to solve this problem or what I did wrong. It was outrageously messy and a pain to clean up.
These were the pain points of this particular recipe. Despite my struggles, it turned out pretty and tasty.
Here are the finished photos.
Bibliography
Lemon Cheesecake Morning Roll Recipe : http://projectsforyournest.blogspot.com/2014/01/cooking-101-lemon-cheesecake-morning.html
Info on scalding milk - Is it really necessary found here: http://www.thekitchn.com/scalding-milk-is-it-really-nec-112360
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