Week 3 progress:
This is the last week of European food. This past week I have been trying to food another dish. The only thing that has gone wrong is not submitting my posts. My overall progress has been slow, but I will know be a lot faster and post on time and be more prepared for weeks ahead. Adjustments that need to be made is staying connected with other members in the group because we are not all on the same page and it would be a lot easier if we were all connected. I need to accomplish staying on track and keeping my blog clean and nice. This week I made crepes. It is a very delicious dish that can be eaten for breakfast and dessert. I like this dish a lot because you can put whatever you want in it. Also because you can design it how ever you want. The bread is very soft and good. You fill it in with whatever you want like strawberries, blueberries, bannanas and many othere fruit. Then you add the unhealthy things like whipped cream, chocolate syrup, chocolate chips and any other things you want. I will make this dish whenever I have time. It is so amazingly delicious and very easy to make.
Week 2 Progress:
This past week I did my elevator pitch, but I need to do my second draft. I have been researching European foods and decided that Iʻm going to eat baklava from Turkey. I have accomplished my second draft for my elevator pitch. I have also accomplished making baklava home made. The only thing that went wrong is for the past blog post I did not answer any of the questions I was supposed to answer. Some challenges I have faced is finding European foods that most people have not eaten and that is not westernized. Also it is a bit hard making these foods mainly because I am not a good cook but I am trying. I have learned that there is a lot of European dishes that a lot of people have not even heard of, so I will try to make and eat these dishes. My skills have improved over the process this past week. I am on track for on-time delivery, but I should start making dishes early in the week so I have more time to work on the blog and so I wonʻt be stressed. Some adjustments that need to be made is finding a dish for next week so I can start getting the ingredients so I can make it in the beginning of the week. Next I will find a dish to make and I will make it early in the week so I do not have to stress during the weekend, also so I have more time on my blog posts. Baklava is a very delicious dessert. It is very easy to make but takes time preparing. This dish took me over an hour just to prepare. This is the first time I have ever eaten baklava, I have never even heard of it before but it was amazing. It was crunchy and soft at the same time. I will now eat baklava every chance I get.
Week 1 Progress:
Aloha, my name is Jonathan Lawrence and I am a Freshmen at Kamehameha Schools Maui. This week we created our blog. The only things that has gone wrong is taking a while to find a food for this week. I have learned that it takes time to find foods and prepare it and make it. Next I will continue to post every week the dish that I have made and find a dish for next week to post. Some adjustments that need to be made is keeping the blog up, nice and clean. Tasks that need to be completed is doing things early and communication with other members of my group to always know what is going on. This week I ate a chocolate croissant. It was very delicious but it was store bought. I wish the I cooked it homemade but now I know that I will cook my other dishes homemade. I don’t really eat croissants, mainly because my family buys muffins. For now on I will be eating a lot more croissants than muffins. I was very surprised of how good it was. It was nice and warm and just delicious. You can easily get it at many stores like Safeway and Starbucks.
Week 5 Progress
This past week my group and I tried Thai cuisine (we made separate dishes on out own). This past week I had Pad Thai and Massaman Curry. This week we accomplished many things such as, starting a new food theme, completing our weekly blog post and the posting of our meals on our group’s Instagram.
One thing I think we struggled with this week was motivation. As we approach spring break the morality levels in our group start to drop. I go to sleep early and always set my homework aside because I know it’s not due until the end of the week. Meaning I had no urgency.
This next week we will be continuing to try new and different Thai foods.
I feel that our group is on track for our on-time delivery. After recording our elevator pitch all we need to do is organize and get ready for our Ted Talk on our project. Some things we need to do are post and evaluate our thoughts on the foods we try.
Week 4 Progress:
This past week was our last week to try any more different European foods. This past week I had Greek salad, Margarita pizza and lobster ravioli. This week we accomplished many things such as, finishing our elevator pitch, our weekly blog post and the posting of our meals on our group’s Instagram.
One thing I think we struggled with this week was time management. I know I haven’t been managing my time very well with sports, school, family, and friends. However, I now know how to organize my time equally among sports, school, family, and friends.
This next week we are starting a new cultural food for the month of March.
I feel that our group is on track for our on-time delivery. After really reading and examining our elevator pitch we realized that we needed to crack down more on making sure what we are saying is perfect. And as the deadline approaches closer and closer we need to start focusing on what we are trying to change and how we can make a convincing argument that states why we need to change this problem and how.
Week 3 Progress:
For this past week I needed to post on our groups blog, cook or buy and eat a European food, and post a picture of the food I ate on our groups Instagram (@Universalflavorksm). I finished the blog post, cooked spaghetti, which is a food that originates in Italy. Some things I noticed I’ve been having some problems with is taking a picture of what I ate. This past week I forgot to take a picture of the spaghetti I made, so now I have to re-create my dish and take a picture of it so I can post it on our groups Instagram. I’ve learned that I need to remember to take a picture of my dish before I eat it. One way I could ensure that doesn’t happen again is by either setting an alarm for when I have dinner and label it “TAKE PICTURE OF FOOD” or set a reminder in the beginning of the day so that I don’t forget. My cooking skills have improved from where they were before. As a group we’re doing very I well and are on track for an on-time delivery. Some things that need to change is the effort and teamwork put in by all members of the group. Next week we need to redo the process all over again, the bog post, cooking or buying of the food, and picture taking of the food. We need to finish our blog post, which is due next week Friday. Along with the blog post we need to submit the information for our platform.
Week 2 Progress:
In the past week we had our different meals. This week we accomplished the flavor pitch for our 20 time project flavor pitch. Some things that happened in the past week was our pitch for our 20 time project flavor pitch that was due. The number one problem we’ve been faced with this past week was communication, again. I was sick for a whole week from school and knew we had our 20 time flavor pitch was due that week. I tried to communicate both of my team members but was not contacted back. I was worried for the team that we would not get the flavor pitch done in time for the dead line. However, one team mate was on top if and turned it in on time, I think, still not very strong on the communication. What I’ve learned through this process is to make sure everyone in your group is on the same page and knows what they are supposed to be doing to help move the rest of the group forward. One skill improved on was trust. I trusted that my other group members were capable of being responsible for the assignment that was due for all of us. We are on track with our on-time delivery and communication is the only adjustment that needs to be made. We need to accomplish our weekly blog posts and our next deadline. Two tasks that need to be completed are our blog posts and our elevator pitch.
Week 1 Progress:
This month’s food theme was European. Each person in our group was given the option of any European recipe or food to eat. Last weekend I had a chicken pesto Panini with mozzarella cheese and tomatoes on ciabatta bread. The Panini originates from Italy. I’ve never had chicken and pesto in a sandwich before and I really enjoyed the flavors from the different parts of the dish. The Panini I had was homemade, but there are many Italian places on Maui where you can get Panini’s. One place that serves them is Fabiani’s in Wailea and Kihei. There are many different types of Panini’s that have tomato or marinara sauce instead of pesto. One new European food I’d like to try is Crepes. Crepes were founded in France. I’ve seen crepes made at the Kaahumanu mall here on Maui and at Café des Amis in Paia. I’d like to try a sweet crepe as well as a savory crepe.
Week 3 Progress:
This week is our third week of European Foods. Next week we will be doing Vietnamese/Thai for March. This week I made Stuffed Bell Peppers.
Week 2 Progress:
This week is our second week of European foods. This weekend I had Iceberg Wedges and Ravioli twice. Ravioli and Iceberg Wedges are two of my favorite Italian foods. On Saturday I went to Marco’s. They make really good Italian food, and give really big portions so you always have extra to take home. On Sunday my dad made Iceberg Wedges and Ravioli for my birthday.
My favorite kinds of ravioli are the mozzarella and spinach, but I will eat any type of ravioli, they’re all good. Iceberg lettuce doesn’t really have any nutritional value but when it’s topped with cherry tomatoes, bacon crumbles and blue cheese you don’t really care about nutritional value.
Ravioli was invented in the 14th Century. the name ravioli is from an old Italian word riavvolgere meaning ‘to wrap’. Chef Boyardee started canning ravioli in the 1930’s. Italian tradition is to serve vegetarian ravioli, typically on Fridays. Meat was a side dish or served later in the meal.Ravioli appears in many cultures besides Italian.
They say Iceberg wedges were first found over 100 years ago when a farmer noticed a sweeter, lighter colored lettuce growing in his farm. It became very popular and was called ‘crisphead’,it’s true name, until the 1920’s. It was then called Iceberg because of it’s ability to travel far and remain fresh when packed in ice. Some claim that a ‘cold pack’ made from iceberg lettuce leaves can give relief to bumps and bruises. If you chill whole leaves in the fridge for an hour; crumple and secure with tape to the injury it will heal.
Week 1 Progress:
This week is our first week of trying new/different European foods.
This past weekend I had fired potatoes topped with a sunny side up egg and toasted croissant with jam.
I enjoy eating croissant and fried potatoes but I had never tried an egg on top of my fried potatoes. I’m not a huge fan of eggs and I’ve never favored the taste but it didn’t taste too bad on top of of the fried potatoes. If you like croissants then you’ll love toasted croissants, they’re so good. The croissant I ate was from Costco so it’s not made the same as a true French croissant. A croissant is crescent if it is not 100% butter, if it is 100% butter then it will be straight.
The croissant was created in Vienna (Austria) in 1863 after they defeated the Turks from seizing them. In celebration of their victory some bakers made a pastry called “Kipferl” which meant “crescent”. It wasn’t called croissant until 1770 when Austrian Princess married King Louis XVI of France. Croissants are enjoyed many different ways throughout Europe; filled with chocolate, covered in nuts, dipped in coffee or plain.
In Germany fried potatoes and egg are called Bratkartoffeln. They are quick and easily made and are enjoyed throughout Germany. They are typically sliced, cooked with onions and topped with a sunny side up egg. They are fried in onion or oil until golden brown crispy. They go well with a bunch of dishes such as Schnitzel or any sausage like Bratwurst or Frankfort Würstchen.