what do i mean?
Saturday, Mar. 26, 2005 at 12:08 a.m.
You know what I think? I think that diaryland is purposely not showing my blog cuz I never ever update. Ok, I'm updating now, but it's not very frequent. At least not as frequent as other people. Sure, I have SO much time to waste just sitting here and blogging every single minute of my life down to let some people read it. It's like no one EVER comes to my diary anyway. I'm an unknown person living an unknown life in the world. I wonder what will happen if say I DO blog out my whole week...Let me try.
Monday: 1st day to be back in school again! Urm...it was happy? Sad? Don't know. Didn't have flute lesson, but I didn't know. So I lugged the thing along only to find out that I wasn't having lesson. Then cuz we had to watch 'The Little Prince' in half chinese and half english, I had to stay back till 4.30pm. How productive. Their chinese was good, the english was junk. The only good thing that came out of it was that I felt like reading the book again. Not because it was done well, more because I wanted to check if they followed the book, cuz the way they acted was so unbelievable.
Tuesday: Physics Test! Argh! Can't stand it! Everytime I try SO hard. It just doesn't turn out how I try to make it. Hmph! I didn't get to finish it cuz of time constraint. I bet I made alot of other mistakes besides losing 2 marks for not completing the diagram of the parellelogram. *sigh* I could DO it ok, honestly.
Wednesday: Track heats 1! Interview! Chinese book test! Argh! All clashed at the same time. So sui right... The interview was a disaster. I didn't even know that I was supposed to have a write-up on whether or not they should select me. So I was in a dilemma for like the first 5 minutes of being there. Almost started crying in front of the teachers. Damn! So I had to do my write-up there and then. I was so worried that they would immediately tell me that I would not be selected at all. I was so 'stressed' as others would say. At least I still got to be interviewed. I tried my best to give a good impression. Hope it was good enough. Then I had to rush off to the computer lab where I had an online chinese test waiting for me to do it. God Bless Jane, Crystal and Eliza who told me that they would my part for me and told me to go off to catch the bus to the track heats @ acjc. I am truly grateful to you guys k. Really. SO, I rushed off down to the concourse and luckily for me, they hadn't left yet. Met San at the concourse and we tried to board the bus. But it was too full. So, they made all the other people who weren't participating in the first 5 events to get off the bus. When we finally got to acjc I was so tired out already. I guess I tried my best this year again, but I don't think it was good enough.
Thursday: Talk! I didn't get to listen to the Philip Jeyaratnam Sopia Blackmore Lecture. So unfair! Found out that I have to play for master class by Albert Tiu. So great right, now I've GOT to practise, can't run away anymore. *sigh* Laziness always catches up with me!
Today: Hm...nothing much I guess. Stayed at home pretty much. Went out to american club for dinner and that's about it. Here I am I guess. Tmr will also be somehthing like today just that I have tution in the morning and Sunday, I wanna go to the morning service as well as the evangelist thingy in the afternoon @ the adelphi. Join us please! It's at The Adelphi #07-04 It's called 'If it quacks like a chicken'. It's an Easter thing if you're wondering, whoever you are.
Here's some extras on my blog
Facts on Chocolate:
TYPES OF CHOCOLATE
Chocolate Glossary
Unsweetened Chocolate:
It is also called baking chocolate, bitter chocolate or plain chocolate. This is the most common type used in baking and is the only true baking chocolate. It's unadulterated chocolate: ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to. Unsweetened chocolate contains up to 75 percent cocoa solids, and no added sugar or milk products. .
Bittersweet Chocolate:
Still dark, but a little sweeter than unsweetened. It is unsweetened chocolate to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two are interchangeable in baking. Bittersweet has become the sophistiated choice of chefs. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar.
Semisweet Chocolate:
Slightly sweetened during processing, and most often used in frostings, sauces, fillings, and mousses. They are interchangeable in most recipes. The favorite of most home bakers. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar.
German Chocolate:
Dark, but sweeter than semisweet. German chocolate is the predecessor to bittersweet. It has no connection to Germany; it was developed by a man named German.
Milk Chocolate or Sweet Chocolate:
Candy bar chocolate. Chocolate to which whole and/or skim milk powder has been added. Rarely used in cooking because the protein in the added milk solids interferes with the texture of the baked products. It contains approximately 20 percent cocoa solids.
White Chocolate:
Many people might argue that white chocolate is not really chocolate. It is made from sweetened cocoa butter mixed with milk solids, sometimes with vanilla added. Since cocoa butter is derived from the cocoa bean, then we can only conclude that real white chocolate is indeed chocolate.
Conveture:
A term generally used to describe high-quality chocolate used by professional bakers in confectionery and baked products. The word means "to cover" or "to coat." It has more cocoa butter than regular chocolate. It's specially formulated for dipping and coating things like truffles. Chocolate of this quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor.
What is it that makes chocolate so irresistible? A large part of chocolate's allure, of course, lies in the taste - a deliciously rich concoction that satisfies the most intense craving. But several chemical reactions are also at work. For one thing, chocolate stimulates the secretion of endorphins, producing a pleasureable sensation similar to the "runner's high" a jogger feels after running several miles.