Chronicles of a Curly Head: Sneezy much?

Hellooooooooo everyone!!

(Please excuse the horrible formatting/weird spacing in this post - I was having a hell of a time trying to get it right so i just gave up lol)

How are you doing on this fine day? I’m doing just splendid. So sorry I've been unable to post the past few days, I've been having some serious flu like symptoms, and I'm just now getting over it - thankfully. So I'm back! And it’s a beautiful afternoon here in Orlando, just beautiful. Do you know what’s coming up in a mere 6 days???

It is ‘Chronicles of a Curly Head’s one year anniversary!!! WOOOO FOR ONE YEAR!! WOOOOOOOO!!!!

I can’t believe it’s almost been a year since I started this whole shebang. I can’t wait to begin writing/putting together my 1 year anniversary post! This week is going to be pretty hectic due to my new job at Disney, but I’m going to do my best to make sure that my anniversary post is at least special J

Speaking of Disney....

I've been having a blast so far!! I've lived through several days of training, and Walt Disney has grown to be my favorite man to ever live. He is the bees knees for sure :D

While I was in my 'Traditions' class (which is Disney's form of first day orientation) I thought of my readers quite a bit. I wanted to take pictures ofEVERYTHING and share them with you guys, and I'm sure you guys were hoping/expecting that I was going to. Unfortunately I wasn't able to do this. Sure I took a few pictures of booklets/pamphlets/papers that I've been given, but not all of it.

When I step onto Disney property I am not "Jenna the blogger" I am not "Jenna the eager photo snapping tourist" I am "Jenna the chef and Disney cast member". I can't just run around snapping photos of every single thing like a crazy maniac person while I'm on the job. I'll leave that for my days off....oh wait...I didn't tell you??
I can get into Disney whenever I want! FOR FREE!!! Parks, resorts, etc. So whenever I have a day off, or whenever I'm done with a shift at the Animal Kingdom Lodge, I can just mosey on down to EPCOT and hang out for a while, or skip on over to the Magic Kingdom and watch a parade. Pretty cool hu? Not only do I get in for free, but 16 times a year I can take up to 3 other people with me -for free. I will definitely be using this perk to my advantage when my family and friends come down to see me :)
To sum up my beginning ramblings about not taking photos: I've come to truly appreciate the fact that the Disney empire does every single thing in it's power to "keep the magic alive" and "keep the disney image in pristine and magical condition" (a few quotes from guest speakers during orientation). What exactly do these phrases mean? Well for starters - when us new cast members were being given a tour backstage at the Magic Kingdom (which is the first time I've ever been to Magic Kingdom....or WDW in my life)- we weren't allowed to take photos. If photos surfaced of the backstage area of Disney - the magic would be ruined. I only took pictures of the booklets that I felt were appropriate, as for the rest of it.... it's all pretty top secret - for cast members eyes only.
I will be taking this policy/way of business very seriously and will not compromise the integrity of Disney by posting forbidden photos on my blog.(Haha I make it sound like there is crazy voodoo rituals going on backstage - or that Disney is like the C.I.A. don't I? Lol. Oh well.)

The most confusing map, and the most confusing area of Florida that I've come across thus far. Every single time I go to Disney I get lost. Everything is so spread out, there are at least 3 different ways to get to each destination, and GPS DOESN'T WORK ON THE PROPERTY ::gasp:: I know - it's horrible. I'm sure once I get a chance to drive around the area a bit more, I'll get the hang of it. Until then....I'll be driving in circles around EPCOT.
The most important day in the history of Walt Disney World.....my first day ;)

So far I am in love with my job, and the funny part is - I haven't even been to the restaurant I work at let alone the Animal Kingdom!! Lol. Tomorrow I will be having my formal training at the Animal Kingdom (I will be dressed in business attire). During this training I will be taken to costuming and be given my work costume aka my chef attire (we do not use the term "uniform" at Disney, because we do not wear "uniforms" we wear "costumes" lol. I love it).
At the end of the day tomorrow I will be given a work schedule and THEN I will be able to put on my chef costume, and show up for on the job training. I can't wait to actually get my hands on some food! Don't get me wrong, I love wearing dresses, and getting all snazzy in my business clothing, but I feel much much more comfortable in my Chef jacket and pants...feels more natural and laid back I suppose.

A few more things before we get started....

I can't bake in my cousins oven to save my life....

Every single time I use this oven to bake cookies, they burn. I've tried baking at different temperatures, different times, moving the rack up, moving the rack down, putting parchment paper underneath the cookies, using different cookie sheets, etc. BUT NOTHING WORKS. Good thing we like crispy cookies on oppose to gooey ones. I'm going to do my best to figure out this oven issue, but until then - my cookies will be a very golden brown - so get used to it lol.
These "celebration" chocolate chip cookies were/are delicious. What's the celebration? My new job at Disney of course!!! Come on people get with it!

I went grocery shopping by myself for the first time today....
I feel like such an adult lol. Most of you are probably shaking your head right now whilst judging me, which is perfectly fine, but I am a 20 year old girl that's been living on her own for 2 weeks - what do you expect? Things are new. Things are exciting. Things are....scary lol. But I think I did a pretty great job grocery shopping on my own today. My mom is probably the most frugal/coupon clipping/deal seeking lady I've ever met. She saves tons of money on groceries every week, and I think I've learned quite a deal from her....not to mention I called her about 6 times while I was at Publix and Aldi lol. Nothing wrong with needing your momma every now and then :)

For a measly $41.42 I purchased :

Two cartons of eggs, hummus, one gallon of skim milk, low fat cottage cheese, 4 sticks of butter, a bag of baby carrots, a large bag of fresh flat leaf spinach, 8 bananas, 2 plastic ALDI bags, 10 red delicious apples, 8 small containers of activia yogurt, one loaf of Natures pride double fiber 100% whole wheat bread, Cover girl face powder, a large box of total cereal, febreze air freshener and 2 Lindt chocolate bars: 90% cocoa.
GO JENNA! :D

Speaking of dark chocolate....

For the past two or three years I've had a specific morning ritual. I don't know exactly when or why this morning ritual began, but it consists of: drinking coffee accompanied by a hand full of mixed nuts, and one square of extremely dark - dark chocolate (preferably 90% cocoa and preferably Lindt or Ghiradelli brand). There is seldom a day where my ritual isn't enforced.
It's quite instinctive. I walk into the kitchen, pour my coffee, add creamer and sugar, walk to the cupboard, grab a handful of nuts, open my chocolate box (yes I have a box I hand painted where I hold all of my dark chocolate) and then I nibble on this spread whilst I prepare my breakfast. This instinctive ritual makes me happy. I love dark chocolate, the darker the better, and by better I mean it has more nutritional value than your typical run of the mill chocolate.
My favorite part is the sneezing. I look forward to the sneezing.....you have no idea what I'm talking about do you? Lol. Unless you're a family member/friend you're probably unaware that I am allergic to very dark chocolate. So the first bite I take of my 90% cocoa dark chocolate - I ALWAYS sneeze. It's only during the first bite, and that's the only reaction I ever have. I don't break out in hives, I don't choke, I just sneeze. Even the scent of this chocolate makes me sneeze - I must get it from my father....he hates the taste though - and the sneezing - so he doesn't touch it.
But I love it.....I'm a weirdo - I know lol. You don't have to tell me.
I ate this while I made this....

Today's breakfast...

Yogurt with cinnamon, blue berries, crumbled total cereal, and raisins - alongside eggs in a basket.

I was ravenous at this point. I didn't eat breakfast until about 11:30 a.m. on opposed to 7:30 a.m.. No time to take beautiful photos when you're about to faint - don't you agree?

One last thing before we begin...

I've provided you with YET ANOTHER delicious recipe.....

I'm on the recipe ball this week aren't I? Not a post has gone by where I didn't share one of my recipes with you. You're welcome :) What is the recipe today? Well I'm glad you asked!!

It's a fantastic cheese ball recipe! If you'd like this recipe it's as easy as scrolling down to the bottom of this post and following my step by step instructions. It is very good - I hope you give it a try!

::Phew:: I am tired of hearing myself type. So it is time I bid you farewell. Have a wonderful week everyone!!

Let us begin...

[[Today’s music]]

(1) JAMES BLAKE – LIMIT YOUR LOVE

(2) TOKYO POLICE CLUB – TESSELLATE

(3) MAYER HAWTHORNE – JUST AIN’T GONNA WORK OUT

[[Today’s restaurant]]

ZINGERMAN’S BAKEHOUSE – ANN ARBOR, MICHIGAN

[[Today's kitchen gadgets]]

(1) SCRUDLE FROM LAKELAND

(2) MENU TRIPOT SET WITH 3 PODS

(3) COOKIE MOUTH MUG

[[Today’s news]]

(1) DESIGNERS COOK UP FASHIONS MADE OF FOOD

"When designing a dress out of chocolate, there are certain things to keep in mind, says Joelle Mahoney, who created a ruffled dark- and white-chocolate mini-dress worn by a model strutting down the runway at a fall trade show in New York. "Try to keep the chocolate away from the armpit area," advises Ms. Mahoney, a self-described "chocolate artist."

Such esoteric insight is useful for image-makers riding a wave of interest in clothing made out of food. Lady Gaga's "meat dress," concocted from strips of flank steak, is but the highest-profile example.

The Barneys New York holiday catalog featured models in kale collars, necklaces of cherries and a hat, perhaps best likened to a ski cap, consisting of a droopy octopus. The Bravo television show "Top Chefs: Just Desserts" featured a challenge in which contestants made clothing from leeks and cookies. A Los Angeles costume designer created a floor-length gown for Cloris Leachman made of cabbage.

Clothing made of food has taken off in culinary artistic circles with the growth of Le Salon du Chocolat, a trade show that takes place in eight countries and includes a fashion show, in which outfits must be made of chocolate. Designs have included a Xena Warrior Princess get up, gowns with enormous chocolate hoop skirts and carnival-style headdresses."

Want to read more?

http://online.wsj.com/article/SB10001424052748704405704576064340019008056.html?mod=googlenews_wsj

(2) RISING FOOD PRICES CAN TOPPLE GOVERNMENTS, TOO

"Political unrest has broken out in Tunisia, Yemen, Egypt and other Arab countries. Social media and governmental policies are getting most of the credit for spurring the turmoil, but there's another factor at play. Many of the people protesting are also angry about dramatic price hikes for basic foodstuffs, such as rice, cereals, cooking oil and sugar.

The Food and Agriculture Organization of the United Nations says its global food price index is at a record high, above even where it stood during the last food crisis three years ago. In early 2008, rising prices caused riots in dozens of countries — several of which are now seeing uprisings once again.

The problem is one of the top concerns among economists, political leaders and corporate executives at their annual gathering in Davos, Switzerland. At the event, which ends Sunday, participants expressed worries that rising crop and meat prices will further contribute to political instability in developing and impoverished countries.

Rising prices are "leading to riots, demonstrations and political instability," New York University economics professor Nouriel Roubini said during a panel discussion. "It's really something that can topple regimes, as we have seen in the Middle East." And, the Davos experts warn, higher prices could hurt consumers and derail the economic recoveries under way in wealthier countries.

In large part, the food-price crisis reflects the simple law of supply and demand. The supply of food has been diminished by bad weather in many crucial crop-growing areas of the world. Russia, Ukraine and Argentina have had severe droughts, while Pakistan and Australia have had massive flooding. At the same time, demand for food has been rising as people in fast-developing countries, such as India and China, have been buying more groceries."

Want to read more?

http://www.npr.org/2011/01/30/133331809/rising-food-prices-can-topple-governments-too

(3) SOUTH CAROLINA SCIENTIST WORKS TO GROW MEAT IN LAB

"A developmental biologist and tissue engineer, Dr. Mironov, 56, is one of only a few scientists worldwide involved in bioengineering "cultured" meat.

It's a product he believes could help solve future global food crises resulting from shrinking amounts of land available for growing meat the old-fashioned way ... on the hoof. Growth of "in-vitro" or cultured meat is also under way in the Netherlands, Mironov told Reuters in an interview, but in the United States, it is science in search of funding and demand.

The new National Institute of Food and Agriculture, part of the U.S. Food and Drug Administration, won't fund it, the National Institutes of Health won't fund it, and the National Aeronautics and Space Administration funded it only briefly, Mironov said. "It's classic disruptive technology," Mironov said. "Bringing any new technology on the market, average, costs $1 billion. We don't even have $1 million."

Director of the Advanced Tissue Biofabrication Center in the Department of Regenerative Medicine and Cell Biology at the medical university, Mironov now primarily conducts research on tissue engineering, or growing, of human organs.

"There's a yuck factor when people find out meat is grown in a lab. They don't like to associate technology with food," said Nicholas Genovese, 32, a visiting scholar in cancer cell biology working under a People for the Ethical Treatment of Animals three-year grant to run Dr. Mironov's meat-growing lab.

"But there are a lot of products that we eat today that are considered natural that are produced in a similar manner," Genovese said. "There's yogurt, which is cultured yeast. You have wine production and beer production. These were not produced in laboratories. Society has accepted these products."

Want to read more?

http://www.reuters.com/article/2011/01/30/us-food-meat-laboratory-feature-idUSTRE70T1WZ20110130

[[Today’s random]]

(1) LURPAK KITCHEN ODYSSEY

Is it just me…or do you feel like you were thrown into that omelet too??

This commercial is awesome.

(2) BEST WEDDING TOAST EVER
(from man of honor to the bride and groom)

I fully expect my friends to do this for me when I get married.

FULLY. EXPECT.

(3) SAMPLED ROOM

[[Today’s food clip]]

(1) WATERMELON CARVING

(2) 'GREEN BOX' PRODUCT PROMO

"Environmentally Conscious Organization (e.c.o.), Inc. is a design and licensing firm, dedicated to improving outmoded, outdated and wasteful food packaging. e.c.o. is marketing its first product, the ‘Green Box’ (US Patent 7,051,919), a pizza box manufactured from 100% recycled material. The top of the ‘Green Box’ breaks down into convenient serving plates, eliminating the need for disposable plates. The remainder of the box converts easily into a handy storage container, eliminating the need for plastic wrap, tin foil or plastic bags. The perforations and scores that create this functionality allow for easy disposal into a standard-sized recycling bin. Made from a standard pizza blank, the ‘Green Box’ requires no additional material or major redesign and can therefore be produced at no additional manufacturing cost. e.c.o. owns the utility patent on the ‘Green Box.’"

'Green Box' Product Promo (Pizza Box) on Vimeo

(3) BREAD IS LIFE