01/25/2011

My head hurts so bad. My HTML teacher just confused me even more. He is so hard to follow & explains bits of what we are suppose to do at mock 6. I scramble to take notes & keep up between 3+ screens. I just end up walking out of the class knowing less then I did when I walked in. I think I remember my Networking class that I had before, but its all a jumbled blur. I hate & love Tues because of this. I have great fun with my networking class, but then I want to commit Hara Kiri as soon as my HTML class comes along.
If he would slow down, go through the material as written & not jump from page to page we would have a better grasp of what he is so half heartedly trying to teach us. I still think Seppuku would be less painful. (& yes I know what that means.) I am so lucky that my Mom took HTML. She gave me her book & within 5mins of me sitting & reading the first chapter I found how to do my first homework assignment. (Thank Heavens!) This old, tattered book taught me more in 5mins then the 10+ hours I have spent in class & reading the material that was given to us.

 On the bright side I am down to 178.5lbs from 194lbs. I am so doing the happy dance. I just have to lose another 53.3lbs & I will be a healthy weight again.  I have been eating right, I have only slipped once because I had to run or I would be late & ate fast food (aka: burger & fries.) I have been exercising every day, (WII Tree pose kicks my hiny!) LOL I have such an addiction to the hula hoop I have almost made it up to 1000spins. Here is my goal: I want to get down to 125lb (I am 5'5" that's a normal weight for my height.) & fit in to a bikini for my trip in Dec to the Bahamas with my family. I am well on my way to being there. I just have to keep up the good work. 

Homemade Irish Scones – recipe for those that are like me that can't stand breakfast but know you should eat:

Ingredients:
225g Flour
1 Tablespoon Baking Powder
1/2 tsp Salt
1/4 Fructose (or sugar)
50g Butter, softened
120 ml Milk
1 Egg, beaten
1/2 Cup dried Fruit (I used raisins)
Directions:
Preheat oven, or toaster oven in our case today, to 200°C (392°F).
Mix together the flour, baking powder, salt, and fructose in a bowl. Cut in the butter with a pastry cutter (or fork).
In a separate bowl, whisk together the egg and milk. Reserve 20ml of the mixture and set aside. Take the ca.100ml and mix with the dry ingredients to form a dough. Add more flour as needed. Toss in dry fruit and fold the dough until all dry fruit is evenly distributed.
Traditionally you would roll this out onto a flat surface with a rolling pin to a 1-2 cm thick dough and use a biscuit cutter, but since my husband couldn’t find the rolling pin, he rolled the dough into a big log and cut and sliced off 6 rounds.
Place the dough rounds on a parchment lined baking sheet and bake for 15-20 minutes, or until tops are golden brown.