Journal #16

Here we are, at the end of the semester. We have been studying composition this spring with one of the greatest teachers. At first, When I came to the US, I was so excited to start learning English. I wanted to learn the skills of reading, writing, speaking, listening, and the "TOEFL". I was so motivated to start as a very good student. I know myself in writing, in Kuwait I wrote many paragraphs in my English classes. My writing skills were good, but not good enough for academia.

Now, After all those days of studying how to write academically, I can see how a made a great progress. I have more knowledge now about academic essays, and the way that teachers expect me to write. It has been a great journey, I believe that essays are a huge part of succeeding academically. We have to start that essay by brain storming, then choose a good topic, giving a hook and a good background info. After that, we should write specifically about the topic we are writing about, and give as much details as we can. Also, we must use the academic vocabulary words to make our essay looks better. I learned also that my essay should be coherence and the ideas are connected to each other. Finally, in the conclusion, we should summarize the essay or say our opinions about the essay, or restate the main idea.

In conclusion, I want to thank all ALP teachers for helping me improving in many ways. Further, I want to thank Ms.Amy Morrison and Ms.Vanessa Russell for helping me improve my writing. They really have done a great job.

Journal #15

How to cook a traditional Machbos:

First of all, you have to prepare those items which serve four people:

- 3 cups water - 15 1/3 ounces basmati rice

- 2 tomatoes, quartered - 23 5/8-35 1/3 ounces chicken

- 2 onions, finely chopped - 8 teaspoons coriander leaves, chopped

- 2/3 green hot pepper, as desired - 1 1/3 black dried limes

- 1 1/3 teaspoons baharat spice mix - 1 teaspoons turmeric powder

- 2/3 teaspoon cumin powder - 1 1/3 teaspoons cinnamon

- 2/3 teaspoon cardamom powder - 1 1/3 garlic cloves

- 2/3 slice ginger root, cut into small pieces - 2 tablespoons butter

- 8 teaspoons lemon juice - 2 tablespoons rose water

- 2 tablespoons oil - 2 teaspoons salt

Start with cutting the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
Heat the oil in a large cooking pan, fry the onions until golden brown, then add the pepper and the black limes, you must make a hole in each limes.

Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
Cover the pan and let it cook for about an hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
Remove the chicken from the pan and put it on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
Serve the rice on a large serving plate and place the grilled chicken halves on the top, and enjoy your meal.