Danny Baza Blas

Finally, the latest edition of the Pho Que Podcast (S2E2) is available. Gucci Noodle Salad Pan, water, ground pork and sausage Noodles boiling Gucci Noodle Salad (it's not soup)

This is an example of fresh, wild salmon. It’s from Alaska, shipped overnight to San Diego, from where I used this  recipe  to prepare these bad boys in a cast iron skillet.  In blackened, I love the butter part. Butter makes everything better, and blackened salmon was THE HIT. Butter was slowly melted and the fillets were long-dipped in it.  Next the blackened seasoning was placed in ziplock bag. The buttered fillets were shaken in the ziplock and placed onto a hot cast iron skillet, covered for three minutes each side.  Learn more about the awesomeness of cast iron cooking  here . 

A ship's morale is often times based on food quality Current ship status : latitude: 71.40N; longitude: 150.54W; temp: 32F; speed: 4.7k; winds: 32k; water depth: 1450m Yesterday (Day 18) was Labor Day on the ship, meaning the science team and Healy crew labored all day, dropping our coring instruments into the Arctic Ocean from morning to dusk. Today we are experiencing rough seas again, and because of the sea situation, our science--meaning coring--is taking a brief pause. Teacher On-Board Today is the first day of school in San Diego Unified School District . Steve Walters (Mission Bay High School, San Diego) will have a brief respite from coring operations today due to rough seas . Yesterday, Steve's Labor Day did not include barbecue or relaxation; coring was the order for Steve's day. Danny Blas (Lincoln High School, San Diego) did not write a blog post yesterday in observation of Labor Day; however, did conduct video interviews with the entire Healy Fo...