Friday, May 21, 2010
life After Belleview
After attending Belleview High School I hope to become a Chef and own my own bakery. I hope to go to college at either Johnson and Whales or the Culinary Institute of America.
Thank you letter
To whom this may consern
I would like to thank you for taking for takin g the time out of your day to interview me. I hope to join your team in this area of interest.
Thank You,
Justine Hicks
I would like to thank you for taking for takin g the time out of your day to interview me. I hope to join your team in this area of interest.
Thank You,
Justine Hicks
obituary
Yesterday may 20Th Justine Hicks died. She was a loving, caring, and generous person. She was the daughter of Christina Santos and the loving sister of Amber Santos. She will be missed and remembered as unique person.
Wednesday, May 5, 2010
Letter of resignation
To whom this may concern,
I thank you for the time I have been at this establishment, being here I have inbroved and learned new skills.
I am sorry to inform you that as of today I am putting in my two weeks notice. I have recived a better oprtunity and would like to be able to help you in any way that i can.
Thank you
Justine Hicks
I thank you for the time I have been at this establishment, being here I have inbroved and learned new skills.
I am sorry to inform you that as of today I am putting in my two weeks notice. I have recived a better oprtunity and would like to be able to help you in any way that i can.
Thank you
Justine Hicks
Friday, May 22, 2009
Resume
Objective
I wish to aquire a postion in your establishment where I can futher my
skills and deminstrait my detmination in a work invironment.
Skills
Type
Can use all Microsoft works programs
File alphabetical and numerical
Communication skills
Organized
Awards and Honers
Alumni members of People to People
OSHA certified
Education
As of 2008 I have been aending Belleview High school
Experience
I have baby sat kids from the age of 5 months to 7 years old for a long period of time from 1 hour to over night.
Employment
currently unemployed
I wish to aquire a postion in your establishment where I can futher my
skills and deminstrait my detmination in a work invironment.
Skills
Type
Can use all Microsoft works programs
File alphabetical and numerical
Communication skills
Organized
Awards and Honers
Alumni members of People to People
OSHA certified
Education
As of 2008 I have been aending Belleview High school
Experience
I have baby sat kids from the age of 5 months to 7 years old for a long period of time from 1 hour to over night.
Employment
currently unemployed
Tuesday, April 21, 2009
Baklava
For the Syrup
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom
Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound , thawed according to package instructions
To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.
To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.
Melt the butter over low heat in a small saucepan.
Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.
Open the package of and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of dry out very quickly if left uncovered.
Preheat the oven to 350 degrees F.
Place one of the sheets of in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of , for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of on top, buttering between each layer, until all of the sheets have been used.
Use a sharp knife to make four lengthwise cuts through the layered at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut diagonally at 1 1/2-inch increments to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava.
Bake the baklava until golden brown, about 40 minutes.
Remove from the oven, set aside on a wire rack to cool 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.
My desert that is one of the most eaten in Greece is Baklava it is sweet and crunchy and great.
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom
Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound , thawed according to package instructions
To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.
To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.
Melt the butter over low heat in a small saucepan.
Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.
Open the package of and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of dry out very quickly if left uncovered.
Preheat the oven to 350 degrees F.
Place one of the sheets of in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of , for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of on top, buttering between each layer, until all of the sheets have been used.
Use a sharp knife to make four lengthwise cuts through the layered at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut diagonally at 1 1/2-inch increments to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava.
Bake the baklava until golden brown, about 40 minutes.
Remove from the oven, set aside on a wire rack to cool 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.
My desert that is one of the most eaten in Greece is Baklava it is sweet and crunchy and great.
Stuffed Grapevine leaves
Great food comes from great cultures and in mine is a great one there was great people there was great food and this recipe is one of them.
3/4 cup olive oil
2 medium onions, finely chopped
1 large bunch scallions, including green, finely chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 cup rice (raw)
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
1 tablespoon chopped mint
2 tablespoons chopped dill
1/4 cup parsley leaves (reserve stalks), chopped
Salt and pepper to taste
Juice of 2 lemons
1 (12-ounce) jar grapevine leaves
Additional parsley stalks
Boiling water
Directions
In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.
3/4 cup olive oil
2 medium onions, finely chopped
1 large bunch scallions, including green, finely chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 cup rice (raw)
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
1 tablespoon chopped mint
2 tablespoons chopped dill
1/4 cup parsley leaves (reserve stalks), chopped
Salt and pepper to taste
Juice of 2 lemons
1 (12-ounce) jar grapevine leaves
Additional parsley stalks
Boiling water
Directions
In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.
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