The Keeper of Time

The Keeper of Time

Chapter 1

“Are you feeling better honey?” Asks mom.

“A little.” Responds Johnny in a raspy voice.

“Grandpa’s coming over.” said mom.

“Aww man grandpa always pinches my cheek, I hate it why can’t you tell him i’m sick?!” Says Johnny.

“Thats why he’s here. And maybe this time he won’t pinch your cheek.” Says mom, agitated. Just then Grandpa walks in with a present

“Hey how’s it goin’ Johnny boy?” asks grandpa, pinching Johnny’s cheek  

“Hey i got something for you” says Grandpa.

“WHAT WHAT WHAT IS IT?!”asks Johnny.

“A watch” Johnny says “a wa-”

“Not just any watch, a magic watch made of dragon scales and the strongest metal ever, passed down from the medieval times. It’s the time traveling ‘keeper of time’. It was made even before mankind invented pocket clocks, which is what they used to call watches.” Grandpa cuts in.

“Alright, give it here and let’s see if your ‘time travelin’ wa…” says Johnny

“Don’t be rude Johnny!!” says mom

“So how do you use this thing?” asks Johnny

“Ahh…so twist the front knob to go into the future and vice versa”

After a few minutes of thinking, Johnny goes into the future but wherever he looks there’s blood. Then he notices he’s in the middle of a war, so he turns the back knob, planning to go back to his present time. But he turned the knob too far and he accidentally ends up in the medieval times. He looks around and notices a man sitting at a table with tools, weirdly perfect green rocks that look like scales and pieces of some shimmery, silver metal that glow. His vision is still a little blurry, but he sees the man look over at him. That man is his grandpa!! He reaches for the ‘keeper of time’ to turn the knob, but it’s not there.

Everything goes black, just as he hears the man whisper his name.

“Johnny??”

to be continued…….

(there will be a new page a week, just give me an idea for the next page and i’ll pick out one idea that i think would fit. As long as you give me an idea a week, i’ll keep writing a page a week. Have a nice day)

Tavolata Sunday Feast

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Tavolata is an Italian restaurant owned by Ethan Stowell. I also like his other restaurant Anchovies and Olives. I also really want to go to Staple and Fancy one day. Basically I want to go to all his restaurants. And every month at Tavolata, they have a sunday feast. When me and my family when to Tavolata for a sunday feast, the feature was Duck.The sunday feast at Tavolata was like a pre-fixe. That means the chef picks the menu for you.There were three courses plus sides and dessert, so four courses total. It was a lot of food, my brother and I can eat a lot but we still had leftovers.

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 The first course was seared Foie Gras. Basically my favorite meat. I think this because it was also done very well it was also very tender but juicy.

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Next was Foie Gras Mousse on Crostini with Fried Duck Egg and Green Beans. we ate the whole platter (see the Before and After pictures below). This is my first time having fried duck egg. Obviously I liked it because it’s in my belly.

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The second course was Duck Confit with Gnocchi. I didin’t like the Gnocchi but I don’t like Gnocchi in general. Even when I was in Italy I didn’t really enjoy Gnocchi. Because I find Gnocchi too starchy and chewy. But I liked the Duck Confit part of the dish. 

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The main course….was a whole duck. The breast meat was juicy, unlike chicken. It was very tender and it was on the verge of being too salty but it also felt like it wasn’t salty enough. It came with a Braised Farro salad and Escaraole salad. The Farro was almost like a turnip. I didn’t really like the two salads because they were a little bit bitter. 

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Dessert was a Almond and Pear tart with caramel gelato. The crust of the tart was flaky but not dry. The pear filling tasted like real pears and the almonds gave it a good crunch. The gelato with caramel drizzle made the whole dish lighter so that it wasn’t too heavy. The dessert tasted yum yum. 

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The kitchen at Tavolata is open to the dining area, so you can see the chefs preparing food. But there’s also a room in the back because that’s where I saw them take the duck. I liked watching them cook. It was cool to see my food being prepared.

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I got to meet Chef Clevenger. He was funny and nice. We talked about food and food. My two favorite topics! I highly recommend Tavolata and I want to go back again. I want to go back to try the regular menu, I already know what I’m going to order….the spaghetti!!

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I wish that my mom hadn’t taken any pictures, then I can make her take me there again to get more pictures….wait am I thinking out loud!?

 

*pictures by my mom

Lamb Chops and New Potatoes with Rosemary

By MightyMouse

 Last week I made lamb and potatoes with broccolini on the side. Some people think that cooking lamb is complicated but it’s actually easy. 

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First, I squeezed the lemons to death with my bare hands!!!!! Watch out for the seeds. P1010939-001P1010945-001 

I plucked the mint leaves with my bare hands. I tried using the herb shaver on the scissors for the rosemary, but it didn’t work very well. So I pulled the rosemary limbs off with my bare hands!!!! My mom and I didn’t read the recipe properly and we added the rosemary too early. You are supposed to add it when you add the lamb. But it was still ok. Sometimes it’s ok to make mistakes in cooking.  P1010989-001

Then I threw the lamb into the marinade. The lamb changed color after awhile because the  acid of the lemons were kind of ‘cooking’ the lamb. It turned from bight pink to slightly golden brown. We turned the lamb over a few times, so that all sides would soak up the oil and herbs and get marinated.

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I used multi colored fingerling potatoes.

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  While the lamb was marinating, I cut the potatoes with my bare hands….and a knife.

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And tossed them in the oil. At first I used the tongs, but then I flipped them with my bare hands (it’s important to wash your hands before you start cooking – especially before you start cooking this recipe).

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 While the potatoes were in the oven, I cut and washed some broccolini.P1010978-001

Never do this with your knife. Because your mom will yell at you. Also, it makes a cut in your cutting board, which allows bacteria to hide and it dulls the tip of your knife. My mom was so mad!!

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 After the potatoes cooked for 20 min, I put the lamb in the pan and put it back in the oven. P1010999-001

While the lamb was cooking, I boiled water with salt and cooked the broccolini (for just a couple of minutes) with my bare hands…no, not literally…I used snow mittens…no….I used oven mitts.

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The recipe doesn’t have any salt. So the lamb was a little bland. My dad added salt while we were eating it, but I ate mine before he could add any salt to my lamb. Next time, I’ll add a little salt during the marinade. But overall it was good. And it was easy to make.

 

*photos by my mom

Lamb Chops and New Potatoes with Rosemary
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Ingredients
  1. Lamb
  2. 1 lemon
  3. 1 sprig fresh mint
  4. 2 tbs olive oil
  5. 4 lamb chops
  6. Potatoes
  7. 1 1/2 lbs new potatoes
  8. 1 sprig fresh rosemary
  9. 1 garlic clove
  10. 2 tbs olive oil
Instructions
  1. Using the bridge technique, cut the lemon in half and then squeeze the juice into a bowl
  2. Pull the mint leaves off the stalk and add to the lemon juice
  3. Add the oil, and mix everything together
  4. Put the lamb chops into the lemon juice mixture and mix to make sure that the meat is well coated in the oil (we turned it over a few times)
  5. Let marinate for 1 hour - this gives the chops time to absorb all those lovely oil and herb flavors
  6. Once the lamb has been marinating for 45 minutes, turn the on the oven to 375 degrees F
  7. Using the bridge technique, cut the potatoes in half lengthwise and put into a roasting pan with the rosemary and garlic
  8. Drizzle over the oil and, using oven mitts, put the pan in the oven and roast for 20 minutes
  9. Take the lamb out of the marinade and if your pan is big enough, add the lamb to the potatoes. If not, you will need another roasting dish for the lamb.
  10. Roast the lamb chops for 10 minutes
  11. Wearing your oven mitts, take the lamb out of the oven and, using tongs, turn the chops over.
  12. Using oven mitts, put the dish back in to the oven for another 10 minutes.
  13. The potatoes should be golden and tender when you poke them with a skewer or table knife.
  14. The lamb will be very slightly pink in the middle, which is how it should be.
  15. Cook for a little bit longer if you prefer
Notes
  1. The recipe doesn't have salt. I think that you need to add salt.
  2. I used 8 pieces of lamb chops (but they were small chops)
  3. We accidentally put the rosemary in the marinade, with the mint, but it still turned out ok. It's ok to make mistakes when you cook, sometimes.
Adapted from The Silver Spoon for Children
Adapted from The Silver Spoon for Children
Untainted Palate http://untaintedpalate.com/

Samurai Noodle

By MightyMouse 

 

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I have a friend named jackson and he works at a restrant called Samurai Noodle. they used to have a daily special ramen that jackson used to make it for me, whenever I come, even if it’s not the special that day. Now, that special ramen is on the everyday menu, so I can have it anytime that i go there.

Ramen is the technical term for a japanese noodle dish. ramen was originally chinese, but everyone thinks that it is japanese. But instant ramen was invented in Japan by a man named Momofuku. My mom read a book about him and told me. so that is why you want to read this blog, so that you can learn a lot of stuff.

when we go to samurai noodle, we usually order an appetizer called gyoza. gyoza is a dumpling. i like them because i like ground meat and vegetables in the gyoza. the gyoza at samurai noodle are my favorite because the flavor is tasty.20130406_130029-001          20130406_130018-001     

i always order the spicy miso ramen*. it always tastes better when jackson is there and he makes it. but i still eat it when he’s not there. the spicy miso has a pork broth that gives the ramen a delicious flavor. the soup has a spicy taste that takes awhile for you to feel it. i call this a ‘slow burn’. this is one of my favorite restrants and i recommend that you try it for yourself…NOW!!! This very second. if you’re still reading, you’re not doing it this very SECOND!!! if you see jackson, tell him p-man sent you (^-^)

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*Spicy Miso Tonkotsu [spicy miso pork broth]
comes with thin wheat noodles, a pork slice, green onions, corn, and bean sprouts.

** this review is for the University District Samurai Noodle

*** photos taken by my mom

Chicken Stew with Olives

 by MightyMouse

My auntie Kim and uncle Brad gave me a cookbook called Silver Spoons for Children. The first dish that I cooked was Chicken Stew with Olives. Auntie Kim helped me. She put the cast iron pot in the oven, because it was very heavy and I couldn’t lift it.

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Step 1: read the recipe

Step 2: DO the recipe

Third thing….eat your food! That’s an order!

 

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While the stew was cooking in the oven, I made a salad and salad dressing. Uncle Brad made garlic bread.

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 My mom took pictures and drank wine while I was cooking.

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We usually have leftovers, but that day, we didn’t have any leftovers at all.

Chicken Stew with Olives
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Ingredients
  1. 4 large pieces or 8 small pieces of chicken such as legs or thighs.
  2. 1 tbs sweet butter.
  3. 1 tbs olive oil
  4. 1 1/4 cups black olives
  5. 1 (14-oz) can chopped tomatoes
  6. 1 tsp light brown sugar
  7. 1 sprig fresh parsley
  8. 4 fresh basil leaves
Instructions
  1. 1. Turn on the oven to 325 degrees F. Pull the skin away from the pieces of chicken (we didn't do this because we like the skin). Put the butter and oil in a heavy flameproof casserole dish, heat on the stove until the butter has melted, add the chicken pieces, and cook over medium heat for 5 min without touching the chicken.
  2. 2. Using tongs, turn the chicken pieces over - they should be a nice golden color on one side. Cook for another 3 min. Take off the heat.
  3. 3. Using a rolling pin, carefully squash an olive slightly so you can open it up and take the pit out. Do this with all the olives. (we didn't have to do this because we had canned olives without pits).
  4. 4. Pour the canned tomatoes over the chicken, fill the empty can with water, and add to the chicken with the olives and sugar, Stir with a wooden spoon, cover with a lid, and using oven mitts, put in the oven, and cook for 40 minutes.
  5. 5. Wearing your oven mitts, take the casserole dish out of the overn. Tear the basil and use scissors to snip the parsley. Sprinkle the herbs over the top and serve with polenta, bread, pasta, rice, or potatoes.
Modifications
  1. I doubled the recipe except for the olive oil and the chicken, we didn't exactly double it, we used 6 pieces of chicken because that's all the chicken we had. Also we used 2 kinds of olives.
Adapted from Silver Spoons for Children
Adapted from Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/

 

Spaghetti Amatriciana

By MightyMouse

Recipe fromThe Silver Spoon for Children Cookbook

Spaghetti Amatriciana recipe

 On Sunday, I made Spaghetti Amatriciana for dinner. 

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First, I cut the bacon with scissors.

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Then I stirred the bacon. And then I added onions.

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Then I added two cans of chopped tomatoes.

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The recipe says to use 1 fresh red chile, but I used 1 1/2 tsp of dried chilies instead. Stir and let it simmer for 40 min. But stir it every ten minutes.

While it was simmering, I boiled the water and cooked the pasta. I also made a salad (you should make a salad too because it goes really well together) and salad dressing.

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Salad dressing: honey, mustard, sea salt, lemon juice, garlic powder, black pepper and olive oil. Mix it all together. I shook it up in a bottle.

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Salad: spring mix, spinach, mandarin oranges, sunflower seeds, tortilla strips, also tomatoes (my mom cut the tomatoes for me) and carrots.

 

Also I cooked a Sweet Italian Sausage in a frying pan.

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This is me serving the spaghetti with sausage.

 

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 It was very spicy but delicious and my family really liked it. My dad said that he thought that I put too much chili but I thought it was just spicy enough.

 

Spaghetti Amatriciana
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Ingredients
  1. 1 fresh red chile (I used 1 1/2 tsp of dried chilies)
  2. 3 1/2 oz pancetta or bacon (cubes or slices)
  3. 1 onion
  4. 1 tsp olive oil
  5. 1 (14-oz) can chopped tomatoes
  6. 1 (14-oz) box of spaghetti
  7. freshly ground black pepper
Instructions
  1. 1. If using fresh chile, cut chile in half, scrape out the white seeds (discard seeds); cut chile into small pieces (be careful not to touch your eyes & wash your hands right away!).
  2. 2. Using scissors, snip the pancetta or bacon into small pieces.
  3. 3. Chop onion into small pieces.
  4. 4. Put the olive oil into a heavy pan. Add the pancetta and cook over medium heat for 3 min - the pancetta will change from bright pink to a paler pink as it starts to cook. Use a wooden spoon to stir the pancetta around in the pan.
  5. 5. Lower the hear, add the onion, and cook very gently for 10 min, stirring every now & then - you want to cook the onions unti they are soft.
  6. 6. Add the canned tomatoes & chile. Put the lid on the pan & leave over gentle hear for 40 min. You will need to check it every 10 min & stir. Add a little more water if the sauce starts to stick to the bottom of the pan. The sauce will become thick & deep red in color as it cooks.
  7. 7. When your sauce is nearly ready, bring a large pot of water to a boil & cook the spaghetti. Ask an adult to help you drain the spaghetti & put it back into the pot.
  8. 8. Taste the sauce & add freshly ground black pepper, ladle the sauce over the pasta, & mix everything together. Serve immediately.
Modifications
  1. 1. I used 1 1/2 tsp dried chilies - it was quite spicy; but we like very spicy food! I recommend just using 1/2 tsp dried chile to substitute for 1 fresh chile.
  2. 2. I doubled the recipe, but I didn't double the amount of olive oil or onion.
  3. 3. I added a little bit of balsamic vinegar, garlic powder and fish sauce.
Adapted from The Silver Spoons for Children
Adapted from The Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/