tomorrow will be a very important day for both of us. andy’s going to a conference at cedar rapids to determine whether he’s eligible for the ASE certificant training next semester. i really hope he gets it. it seems like kirkwood(his college) has one the best toyoto mechanical school. tomorrow i will be studying for my chemistry and attend the review section at nite to prepare to ace the fourth test. btw, i do have an A in class right now. however there will be that exam then a final still waiting for me ;_;
at 1pm, we will have the meeting/interview with the apartment place so they can see if we are eligible for the cheap apartment. we are looking forward to get like a two bedroom for around $100/month or even cheaper. pray for the good luck!
my schedule for next semester is final now after a bit of changing around since some of the courses i want to take overlap each other. I’m taking Calculus III, Elementary Numerical Analysis, Algorithm and Introduction to International Relations (my most “don’t want to take” course to fulfill my social science requirements for GE )
BTW, andy forgot to mention something yesterday. the billy chef gave andy a new nickname. hehehe.. he was praising andy’s looks (which he gets a lot now from ppl ) and said he (andy) has a baby face. LOL.. that’s so appropriate. andy’s my baby face now
jenn has a beautiful new layout up!
he also does an amazing flipping of eggs where he cracks it puts the egg on the fryer and lands the shell in his hat!! Ok anyway, we are at the Tokyo Ichiban (the new one in IC) and our chef is a malaysian named . . . Billy?? Well Billy was a nice guy and everything, but to put it bluntly, his show was desperately lacking in showmanship. He did this cheesy little flipping spatula routine and every time he caught the spatula he would say “HOY” The flipping ended very dramatically and he bowed, said thank you, and disappeared for about 10 minutes before he came back and cooked our food. What’s up with that?? The nice part was that he cooked some excellent Salmon and Shrimp/Beef/Pork fried rice for us to eat, and was altogether a kind host. But when it comes to the art of cooking Teppan style, Sai has that rookie beat by a lightyear.
yup yup, that’s my grand work. shrimp stir fry is one of my masterpieces. yumm.. it took me an hour to do all the preparation. interested in learning how? first, you have go through the most boring and time cosuming part which is to to unshell one pound of shrimp, cut the broccoli, celery, carrots and green pepper. then marinate the shrimp in chopped green onions, chopped ginger roots, soy sauce and cooking wine for 15 minutes. You can then begin the stir fry process. stir fry the broccoli, carrots first since they take longer to cook. dump in the marinated shrimp, green pepper, green peas and celery. add more salt, oyster sauce, soy sauce and sugar (sorry, no measurements, i eye those). you SHOULD NOT put the lid on the wok if you don’t want your green pepper to turn brown. and fry for at least 10 minutes, you will get a delicious plate of shrimp stir fry. of course it’s the best to serve them with white rice.
