The bad with the good

As much as I wish I could say that life was perfect this week. It would be not just a bold faced lie, but underlined to boot. So learning how to edit videos with a new program with problem after problem coming up in my personal life. Trusting people when I should be able to only to learn that sometimes life is not how you think of it .

Sometimes you need the bad in life to train you. You need the hardest things life can give you mentally and physically to test your mettle. My life has never been the hardest their are billions who have lived much worse then I have. There are billions who have lived much better.

So when things are not working one cannot languish in the what’s and the why’s for it is too easy to do. Due to my editor not wanting to move at a quicker pace I will be learning the program.

Grand prix is coming and I hope you all reading this find the ability to stand through your hard times. I am off to burn the midnight oil.

See you soon

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Chicken a la kiev

Chicken a la kiev is a dish I found a recipe to in the old cookbook. We will do some slight changes here is what you will need.
Chicken breasts (skinless and boneless)
Egg for breading
Breadcrumbs for breading
Seasoning for the breadcrumbs
I use a combination of parmesan cheese and old bay to season my breading

Compound butter –
A compound butter is a butter mixed with other things to add more flavor and has been used in kitchens as a form of sauce. In this recipe my compound butter was made with an addition of crushed garlic, green onion, and honey mustard with a splash of lemon juice.

After mixing it all together you want to put your butter in the freezer. If you like everything a certain shape you can fill up an ice tray half full so you get little squares of butter already setting up.

Butterfly your chicken and after the butter has frozen stuff in the middle of the chicken before breading it up and dumping it in a frypot already heated up. Let it cool and dress as you see fit. If you do not feel comfortable putting frozen butter in raw chicken then you can put the butter on top before plating. The butter will melt to form a sauce to match the chicken.

After plating garnish with what you want. I use a small little piece of muenster cheese to work with the small amount of butter.

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Update

Hello everyone got plenty of stuff done recently.

Entered into my first major tourney in almost a decade and at the platinum level tcgplayer event held in Tigard I came out 35th which is not bad when they award to 32nd position. It was a sealed draft. Broken got a 36th ranking so we did well for coming back to high level tournaments.

We got some videos done and coming soon we will have more advanced subjects such as how to build decks to different events. Breakdowns of popular deck themes such as goblins, artifacts, elves, and even slivers will soon be put on the channel.

Right now I am learning about the litany of groups on facebook that may be interested in some of the things I am doing. Facebook is large enough that if you are writing something you can join some groups of like minded people that can help you. These groups are also full of people you can build relationships with.

Chicken a la kiev has been made for everyone and that will be coming soon.on here

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Broth making

We will be going over stock and broth making. The major difference between the two is whether the addition of meat is included with the bones. When you get bones you want to get five times the amount of vegetables for the stock. Now in this case I will be using ham shanks for my broth and the basic stock mixture of vegetables of celery, carrot, and onion. You can use mushroom and bell peppers as well. Equipment wise you will want to get something called cheese cloth so you can do a final strain without getting a lot of chunks in the stock. If you have no bones from a recent roast then you can use something like in my case ham shanks. Roasting the bones, meat and vegetables would result in making the stock a brown stock. Now the color whether it is white or brown just signifies if things have been roasted.

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Using the ham shanks this will be a brown pork broth. Starting cooking the bones or shanks in this case in pot with a little oil to brown the meat and bones while you cut the vegetables. It does not need to be the best cutting if your a little self conscious about it.

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After cutting your vegetables toss them in with the bones to give them some color. When some time passes you want to add your water to the amount of ten times of the mass of the bones. So if you add 1lb of bone you want 5 lb veg and 10 lb or 10 pints since a pint of water is equivalent to a pound. Get everything in the pot after your roasted what you want and let it simmer until two thirds of the liquid is left.

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As I was making the stock the roommates needed to eat so they decided to get something else going.

Line your strainer with the cheese cloth before draining the stock. The cheese cloth will catch the smaller pieces of matter left in the stock the strainer will miss. Let your stock cool and you should have a fat cap form on the after it cools down as well as the stock turning in to a bit more like jello. That means that the gelatin has been pulled from the bones and that is what gives the stock a quality that separates it from many things you can buy now a days.

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Draft training

So I apologize for the blank post. I had a full post done and set after publishing it had turned out blank. The past week i have been training for a tournament on the 21st (tcgplayer.com) sponsored the event and I hope I do well.

Stock has been made and right now just cleaning up the pictures for it. Next will be chopped clams on toast from the old new york times cookbook.

For the youtube channel we are working on some deals where card shops will be proactively advertising us as a resource and I could not be more thrilled. Plenty of things or beginning to roll and I hope you people are enjoying at least that much success in your plans

 

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Advertising ideas

Advertising seems to be the biggest bane of people when they are working on getting something made to the people. Which is understandable because now you have to get people to care while still being honest to your morals and beliefs. Not an easy balance to keep so here are some things you can look at.

Keep your objective in mind when advertising. If you have a game channel ( Planet of gratuitous sarcasm) for example you want to target people that will enjoy the product. Getting gamers that will give a couple moments to watch the channel is difficult.Image

This is a basic flyer telling about our channel. Now I didn’t put the youtube info because I plug it enough when I actually work on videos.

Keeping your objective in mind when finding avenues to advertise on. Over the past seven days finding avenues for the book on kindle has been difficult, but the good news when you work on something is you can keep trying it until you get things right. So with that I take my leave more to do and good luck folks.

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My brain hurts

 

For the parents out in the world here is a little message from me to you so you can better prepare your child when they go out in the real world. To make it easier I have made a list all of these items I have been asked about and had to teach others of my generation and younger ( So anyone born after 89 and ages in parentheses will be at the time the lesson had to be given).

1. How to use a broom ( He was 19)

2. How to balance a budget ( He was 24)

3. How to keep to a project deadline (They were 23 and 20)

4. How to make instant ramen (She was 32)

My brain hurts. I am going to get some more work on the advertising done. I hope you can enjoy your week as well.

 

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Finally published, kinda

So I have been published for the kindle on amazon. 100 ingredients: Home Edition will be available for 4.99. Although I had to go through self publishing options it does feel good to know I can put whole books up now and other people can read them. Until I hold the book though I still think it is like diet publishing. However I can get a good grasp of advertising and other associated angles before moving on.

Diet publishing aside because of my love literary hardware I did it. I hope you enjoy it. The fanfiction is up after a couple edits. They are not as long as I wanted them to be  Still like them though so they can stay. It is still amazing that I got something published so to celebrate i am going to relax and blow up some ships in Black Flag: Assassins Creed

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Publishing and more update

It is amazing how technology works. I am always surprised at how useful these little machines are plugging away at things until we get something done often time with less input then if we did it all ourselves. Soon I will be attempting to get in to video editing to give our editors on the youtube channel a much needed reprieve. That does mean all my projects are going to take some time to get back up to speed.

Chicken a la kiev will be the first recipe next month with a couple more planned throughout the month. Still working on that getting a basic cover set up for the first book 100 Ingredients: Home Edition.

I am going to try for four recipes next month granted that something does not stop me like my oven blowing up. Odd catastrophe aside the four recipes will work with a variety of proteins. One chicken, one shellfish, one fish, and one with pork.

So with that I got a lot of things going and I need to get back to work on them. Thanks for your comments and see ya next time.

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Weekly update 5/19/14

So in an attempt to get some advertising for the videos we had some meetings with small card shops in the area. It was an experience that was interesting to say the least. Trying to sell ourselves as a new resource to get more people to play. As it stands we have planned out the deckbuilding series as well as the series about different decks you may encounter in play. You always know when you feel comfortable about something until someone else sees it for the first time. I hate that part even if it is perfect I still go to full ocd mode.

The final fantasy shirt designs are done and will be posted soon as well as fiction posted to different sites. One day I hope I can do more enjoying of my life and less work. Oh well sometimes the journey can be just as important.

Also I have gotten a “new” cookbook with recipes that may show up on here ever so often. It is the New York Times Cookbook 1968. Nice old book that I got on sale at a secondhand store.

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