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  1. ICTX

    February 14, 2017 by Kassandra

    For my current ICTX project, I am working on app coding. I have very little coding experience (I can do drag and drop, like Scratch, and I wrote code to make a light blink), so I am starting from basics, using this tutorial and Xcode. Currently I am working through it to create an app that simulates the card game War.

    So far I have learned how to create a basic UI using auto-layout constraints and stack views, as well as how to turn off things like landscape view. The next step is to build the code behind the app, which is a little nerve wracking but also exciting. I’m pretty excited to learn how to randomize the cards, because I’ve always been sort of curious about that.

    This is what it looks like so far:


  2. Cali & Ko Update

    February 10, 2017 by Kassandra

    Our queue on tumblr has successfully been running since the last update, and posts will continue every Friday and some in between, such as one post scheduled for Valentine’s Day. Storyboards for the comic prologue are now finished, so we are looking towards getting that finished and ready to be posted, as well as continuing to develop the story into a form that’s fully ready to be drawn.


  3. An Update on Cali & Ko

    January 17, 2017 by Kassandra

    On our tumblr, we have a running queue with some sketches or tidbits every Friday, with some intermittently as well. Our tagging system is more refined as well, using C&K and Cali & Ko as identifiers, along with characters first names and then categories that it fits into.

    Our Tapastic is also up and running, though it is not going to be in use for a while yet. This is because it is for actual comic pages, we are in the beginning stage of the process, working out a layout for panels and what we want in them. After this, we will go to story boarding, drafting, and then completing pages, so it will be a while yet before the prologue is posted.

    Is it also worth noting that our comic is one of the projects featured on the home page of our school website. The specific post can be found here: http://www.inquiryhub.org/caliandko/


  4. Baked Brie

    January 15, 2017 by Kassandra


    Ingredients (for one):
    -Stick of butter
    -Package of phyllo pastry (you will only need half-about eight sheets)
    -A brie wheel
    -Brown sugar
    -Toppings of your choice ex. ground cranberries, almonds


    To start, melt your butter, and (optionally) cut the outer mold off of your cheese wheel.

    With a pastry brush, coat the inside of your pan lightly with butter, and lay the first sheet of phyllo. Butter this sheet, then put on the next sheet, alternating between horizontal and vertical. You can choose how many layers you would like, but I recommend around eight.


    When finished, place the cheese on top of the phyllo in the center. Crumble a couple tablespoons of brown sugar over it, until it is thoroughly coated, and then sprinkle on any other toppings.


    Layer by layer, butter inbetween, fold over the sheets of phyllo so that the cheese is completely covered. When finished, thoroughly coat the outside in butter.

    Bake at 200⁰ F for twenty minutes, rotating it halfway through. It is advisable to keep the pie tin on a baking sheet to make this easier, especially if you are making more than one at a time.

    When it is golden brown and the cheese is soft enough to be easily spreadable, it is finished.

    Enjoy!


  5. Crock Pot Vegetarian French Onion Soup

    January 4, 2017 by Kassandra

    This recipe is based on this one, but has been modified to suit my personal tastes: http://www.vegetariantimes.com/recipe/best-french-onion-soup

    Ingredients:
    Vegetable oil or butter
    Minced garlic
    Ten onions
    2 teaspoons of sugar
    2 teaspoons of salt
    Four-five tablespoons of flour
    Two packages or around twelve cups of vegetable broth
    Worchestershire sauce (Check that it is vegetarian)
    Pepper

    Directions:

    img_1010
    First, gather your ingredients and slice your ten onions.

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    Coat the bottom of a frying pan or grill pan thoroughly with vegetable oil or butter and heat it to medium-high. When hot, mix in four tablespoons of minced garlic and your sliced onions.

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    After stirring that up, add your salt and sugar, and stir again.

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    You want to sauté the onions until they are all nicely golden brown. You may need to turn down the heat to medium if your pan is not large to avoid any burning.

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    When they are finished, mix in the four tablespoons flour so the leftover liquid thickens. If it is still thin, add an extra tablespoon.

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    Then, put your onions and twelve cups of broth. Mix some of the broth in the frying pan after you take out the onions and mix it around before adding it. This will get out the extra garlic and onion stuck to the pan.

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    Add pepper and garlic to taste. I added an extra two teaspoons of garlic and just a dash of pepper. Then you leave it to warm and ‘steep’ for a few hours on medium.

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    Enjoy!

    For a more traditional take, melt cheese on top of the bowls of soup and serve with bread. Or just enjoy it on it’s own.
    img_1026


  6. We Day

    November 7, 2016 by Kassandra

    We Day was a really neat experience. The speakers were incredible, and the message was really positive. They encouraged everyone to get up and move throughout so that everyone stayed active and engaged. It was great to have so many people along with us, and I hope this sparks more interest in joining the We Club.


  7. Making Sandwiches

    October 21, 2016 by Kassandra

    For the field trip we went on a little while ago, I was one of the people who helped out with making the food. During the process, I took a couple photos to post here.

    image1

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    The fridge was really full by the end of it.


  8. ICTX – Making the Handle

    October 18, 2016 by Kassandra

    unnamedThis picture shows the process of wrapping the string, which is very intricate. You tape the handle first for addd friction. Once you have the pattern, you attach it at the end with tape and wrap it in a spiral like you would normally to create a grip.

    image1

    This shows how it looks with the tape overtop.

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    If you can notice where it switches, the very middle has the string doubled for extra grip and to make it easier to find the point at which it is perfectly balanced.


  9. Cutting and Peeling an Apple

    October 14, 2016 by Kassandra

    apple
    For Foods we were tasked with cutting and peeling an apple with a paring knife. I was pretty scared because last time I cut an apple did this it didn’t end very well but it went a lot better this time! The process is split into three time lapse videos because my phone ran out of storage space. I might try to edit them together later, but they mostly split up the process. The first is mostly cutting, with a little peeling. The next one is all peeling, and in the third I try something a little different to help and it comes out a lot cleaner. The apple was really bruised and the entire thing went less than ideal, but I think for my second try at cutting and first at peeling I don’t think it went too bad.

    Cutting
    Peeling
    Peeling #2

     


  10. ICTX Update #3

    October 6, 2016 by Kassandra

    image1

    As you can see, the trident has been wrapped in hockey tape for extra grip. The spiral is downwards for most of it but for the upper section it spirals upwards, so it is easier for me to remember which side is the top. (It doesn’t really matter, but eventually there will be more differences.)


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