Narrative Essay

The lonely cheese

           

            In a remote kitchen in the bitter dry hills of the Alps lived a chef and his cheeses. There was an abundance cheeses ranging from cheddar to taleggeo. All of the cheese was resting on the crackled wood of an old table waiting to be carefully placed into a soup or sandwich. Throughout generations of cheese and chef, they lived on in new recipes and creations.

            The provolones were always used; a single piece would never sit on the shelf for more than a day. Every piece of cheese was used other than a lonely old piece of cheddar. The cheddar was never needed for any soups or food that was being made so he sat and waited for days on end.

            A week had past, and one by one his friends were talking about how they were chosen for a fancy dish and how excited they were yet no interest was given to him. He realized that change was needed, so he packed is wrapper and rolled out of the restaurant.

            For a week, the poor cheese rolled down a huge mountain; fortunately he was refrigerated and kept fresh by the chilling mountain air. As he approached the bottom he waited for another two days until hikers finally found him. Luckily they had crackers and the cheese was finally cleaned and eaten happily.

Informative Essay

Organic and Non-Organic Food

Many people base their diets on the idea that either organic or non-organic is better, and many feel very strongly about the choices they make to feed their families and themselves. Each of these types of food has their own benefits that make them available and suitable for people who want those certain benefits. The choices people make could also effect their health overtime. Both organic and non-organic foods vary in their cost, healthiness, and taste.

The price differences vary from city to city and store to store, but studies have found the mean price differences in certain area. On average, the price for organic food was sixty-eight percent higher than the price for non-organic food. Organic foods in farmers markets are reasonably cheaper than ones found in everyday grocery stores. Most of the increased price is from the dairy and protein food groups, while grains seem to be almost the same price.

In non-organic foods, various chemical agents are used to preserve and grow the food, hence their cheaper prices. The pesticides used in these foods can be absorbed into the food itself and leave trace residues that aren’t good for the consumer. Organic fruits also have up to forty percent more nutrients that non-organic fruits. The foods that are grown with fertilizers are shown to grow too rapidly and can’t absorb and keep all of the possible nutrients.

The difference in taste of the two food types is hard to measure because everyone has their own opinion on it. In a study in Washington State University, organic and non-organic strawberries were eaten and the organic strawberries were judged as being sweeter. Forty-three percent of consumers only purchase organic food because it tastes better. The non-organic foods are far from bad though as they are almost equal overall in taste.

Many consumers buy both organic and non-organic foods everyday; both have their own benefits for individuals. Whether it’s the nutrients or the good price, they are very influential to the way we consume and buy food.

Chicken Kabob Wrap

If theres one thing I like about chicken kabobs, it's the mouth-watering juiciness and the lemony tang they have. 

Not only are they great to taste but can be very fun to cook outside with a gathering of friends as they as they are great for parties and family gatherings. For each serving, they can be wrapped in bread to be made into a wrap.

This dish is really simple to make because it can be a stand lone meal without the need of any sides to compliment it. The marinade is very delicious with only a 10 minute sit time. After cooking, the optional sauce can be then pored onto the chicken at the end.

Ingredients:

     -Chicken Marinade

          -Pinch of smoked paprika

          -Pinch of cumin seed

          -Pinch of a herb blend

          -Pinch of celery salt

          -Covering amount of grape seed oil 

          -Lemon juice

          -1 bell pepper

          -1/2 an onion

  

     -Sauce

          -1 cup Cultured yogurt

          -Pinch of pepper

          -Pinch of salt

          -Lemon juice

          -1/2 cup olive oil

          -Tbsp of sriracha

Steps:

     -Put your amount of chicken slices each about a square inch in a container.

-Add the chicken marinade ingredients and mix lightly.

-Add same size slices of bell pepper and onion as desired

-Mix with the chicken with the slices from above.

-Put them on a skewer stick (preferably metal) in an even pattern.

-Cook on high until strong grill marks appear on the chicken.

-Put a piece of bread on the bottom of the plate and take off the appropriate amount of chicken to fit.

-Add sauce on top if you want with sliced radish cucumber and optionally tomato.