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CAS REFELECTION – Conclusion of CAS activity

My CAS experience has taught me a lot. My CAS Project (RaszMUN) showed me that I do not enjoy managing projects. It also demanded of me to develop inter-personal skills and work collaboratively with others. This also strengthened my planning abilities, as at some time my schedule was so busy that I had to plan every minute of my time. My activity (riding my stationary bike, skiing and walking) developed my self-discipline. It was a great challenge to follow through with my activity plan, especially when I was tired due to limited sleep. My service (Amnesty International) allowed me to reflect on issues critical to our times, such as the refugee crisis. This too enriched my ability coordinate a team of people and motivate them to contribute. My creativity cooking, debates forced me to develop new skills. Signing and debating helped me overcome my anxiety and fear of public performance. Overall, CAS was a fulfilling experience that improved my as a person.

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LEARNING OUTCOMES

Increased awareness of strengths and areas for growth: visting galleries 

Undertaking new challenges: biking  

Planned and initiated activities: Amnesty International  

Working collaboratively with others: Amnesty International, Debate Club 

Showing perseverance and commitment: biking, walking 

Engaged with issues of global importance: Amnesty International 

Consideration of ethical implications: Amnesty International 

 Developing new skills: cooking 

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Skiing in Italy (Moena, Trentino)

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Visited the Secession Gallery and Architectural Center at the Museum Quarter in Vienna. Finally saw the famous Klimt

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Made golden-skin chicken.

Ingredients

2 tablespoons vegetable oil

2½ pounds skin-on, bone-in chicken legs and thighs

Kosher salt

8 garlic cloves, peeled

⅓ cup (packed) light brown sugar

¼ cup (or more) unseasoned rice vinegar

2 slices ¼"-thick slices peeled ginger

1 cup low-sodium chicken broth

¼ cup reduced-sodium soy sauce

2 scallions, thinly sliced

Preparation

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions

(adopted from: http://www.bonappetit.com/recipe/caramel-chicken) 

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Foggy walk around a meadow.

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My first homemade pasta - spatzle!

(based on this video: https://www.youtube.com/watch?v=pW1TJWei6Uo)

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Amnesty projects!

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Made some banana bread today! It is only semi-healthy, as I covered it with crumble and filled it with a caramel sauce swirl.

INGREDIENTS:

For the bread:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, at room temperature

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

4 ripe bananas, mashed

1/3 cup Almond Breeze Original Almondmilk Cashewmilk

3 tablespoons salted caramel sauce

For the streusel topping:

1/4 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons cold butter, cut into pieces

1/2 cup cashew halves or pieces

DIRECTIONS:

Preheat the oven to 350F degrees. Grease a 9×5 loaf pan with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

With a mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and mashed bananas. With the mixer on low, mix in half of the dry ingredients. Add the milk, once milk is combined mix in the rest of the dry ingredients. Mix until just combined. Don’t overmix.

Spoon the batter into the prepared baking pan and drizzle salted caramel sauce over the batter. Use a knife to swirl in the salted caramel sauce.

In a small bowl, combine flour, brown sugar, and cold butter pieces. Rub the mixture together with your fingers until combined and crumbly. Stir in the cashew pieces. Sprinkle streusel topping over the batter in the pan.

Bake for 60-65 minutes, loosely covering the bread with aluminum foil during the last 15 minutes if the top of the bread is getting to dark.  A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.

(from: http://www.twopeasandtheirpod.com/salted-caramel-cashew-banana-bread/)

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Watching TV series (Gilmore Girls) while biking on my stationary bike. Its taking a lot of discipline haha! 

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Made these almond moon-shaped cookies.