Friday, May 29, 2020

COVID Student Journal: COVID Cookbook

(Student submission Spring 2020)

Thursday, March 12, 2020

Today, we were supposed to leave Tallahassee and embark on a two-day journey to Hutchinson, Kansas for the National Junior College Athletic Association’s Basketball Tournament. Unfortunately, we are not going to be able to go because of the Coronavirus. I was really excited because we almost did not make it to the national tournament. We lost to the same team three times, and if it was not for an at-large bid, we would not have been eligible for the tournament. Luckily, they have postponed the tournament to April 20, so we will continue to workout and better ourselves as a team. By the time we get to Hutch, we will be able to play as one unit. I cannot wait for April to roll around!


Monday, March 16, 2020

They canceled the whole national tournament for junior colleges. I was hoping that they would not, but I guess it was only a matter of time. I should have expected this since they canceled March Madness and all of the professional sports seasons, but I had hoped that they would have closed the tournament off from all spectators, except for coaches. The junior college tournament is how athletes at the junior college level are seen to make it to Division I schools. After I told my mother, she asked me to pack up, so that she could take me home. School is cancelled and has been moved to virtual school classes for the rest of the school year. I am kind of looking forward to finishing the rest of my classes online because I can finish it all at my own pace. However, I hope I stay on top of my work and that my time management gets better.


Tuesday, March 17, 2020

I started packing up most of my clothes today. I am sad that I have to leave Torchlight and Tallahassee almost two months before I had planned to. I feel like I did a lot of growing up over the past nine months; I have grown as a man and as an athlete and I am excited for my future. On the plus side, since everything has been canceled, my coaches have set up phone calls with Division I schools for me. There is less pressure now, because I do not have to worry about performing really well; now my coaches will send film over so that I can commit to my next school!


Wednesday, March 18, 2020

Today was very slow. Since it is Spring Break, classes haven’t been adjusted to fit the Coronavirus yet. All that there is to do is watch movies, play video games, and pack. I am almost done packing all of my clothes and shoes. My mom is going to come to Tallahassee on Friday so that we can pack up her car and leave. I cannot wait to get home; I have a new nephew that I haven’t been able to see, so I’m excited to get to meet him.


Thursday, March 19, 2020

We had a last supper meal today. All four coaches and all of my teammates got Crafty Crab. Since seafood is my favorite food, I was really excited. We had snow crab, shrimp, crawfish, corn, potatoes, and sausage. I’m starting to drool just thinking about it. I’m going to miss the guys; we became a family. We won together, lost together, struggled together, and became victorious together. This is a year that I will never forget.


Friday, March 20, 2020

My mom is finally here! She got here really early this morning. I have missed her so much; I have not seen her since before 2019, and I am a Mama’s boy, so I am so happy she is here. We just finished loading my mom’s Expedition and saying goodbye to the guys. The rest of the day is going to be pretty boring. My mom and I are going to be switching off driving for the next thirteen hours.


Saturday, March 21, 2020

We got back to DC at midnight and I think I slept for ten hours afterwards. My mom and dad have started putting me to work already. My dad wants to install a ground level trampoline for my little siblings, nephews, and nieces. We have to dig six feet down to put the trampoline in the ground. Today, we marked out the diameter of the trampoline, so we know where to start digging. Though we are not going to finish digging for the next few days, we started today and got about a foot in. We are going to my brother’s house in Maryland tomorrow so I can meet my new nephew.


Sunday, March 22, 2020

Today was the first online church service I have ever attended. Since the coronavirus is not allowing more than ten people to be in the same location, our church is doing a Facebook livestreamed service. It was better than I expected; other than a few buffers here and there, the songs and sermon were amazing. After the livestream ended, My mom, dad, younger siblings, and I went to my brother and sister-in-law’s house to see my two-month old nephew, Jordan. Since he was born during conference, I didn’t get to see him when he was first born.

Monday, March 23, 2020

We finished digging the six-foot hole for the trampoline! My dad mixed some cement and poured it on top of the metal legs for the trampoline. Pouring the cement ensures that it will stay in place once the binding agent hardens. My little sister, brother and two-year old nephew had a lot of fun on it today. In other news, my mom told me that she thought that I spent too much money going out to eat this year, so she is going to teach me how to cook something new every day.

For the rest of my journaling, it will only be about the different foods I have learned to make. This is me, keeping the recipes so I can use them in the future.

Today’s recipe is Roasted Broccoli


·      Broccoli florets

·      Salt

·      Pepper

·      Crushed red pepper

·      Garlic powder


1.     Preheat the oven to 400 degrees.

2.     Oil a baking sheet with olive oil.

3.     Spread desired amount of broccoli out on the pan.

4.     Season with salt, pepper, crushed red pepper, and garlic powder.

5.     Put in the over for 20-25 minutes.

6.     To make the broccoli extra crispy, spray oil on the florets before you bake them. Enjoy!

Tuesday, March 24, 2020

Today’s recipe is Bread


·      2/3 cups of sugar

·      1 ½ tablespoons yeast

·      1 ½ teaspoons salt

·      ¼ cup oil

·      6 cups flour

·      2 cups warm water


1.     Add the sugar to the warm water and stir until it is dissolved.

2.     Oil a large bowl to make sure the dough does not stick to the bowl.

3.     Stir the yeast to the warm water, but do not stir a lot, or the yeast will die.

4.     Let the yeast, sugar, and water sit until the mixture foams.

5.     While waiting for it to foam, oil the baking pans.

6.     Pour the yeast mixture into the large bowl, then add the oil and salt to the mixture.

7.     Use the kneading hooks on a hand mixer and mix it all together.

8.     Add the flour, one cup at a time, and mix with the hand mixer, and continue until all of the flour is in the bowl.

9.     Sprinkle a layer of flour onto a countertop.

10.  Put the flour onto the surface and knead until the dough is a smooth ball.

11.  Put the dough ball into the oiled pot, cover with a damp towel and let it rise for an hour.

12.  Take it out of the oven and punch the dough in the middle.

13.  Pour it back onto the floured counter and roll it out into a rectangle.

14.  Roll the dough and put it into the loaf pan.

15.  Cover the pan with a damp towel again and put it into the oven, at about 100 degrees, and let it rise for another hour.

16.  Take the towel off and raise the temperature to 200 degrees and let it cook for 30-35 minutes.

17.  Take it out of the pan while hot and enjoy!

This recipe was so hard. My mom had to help me a lot. But the bread was really good, so I am happy I made it.















Wednesday, March 25, 2020

Today’s recipe is Fried Chicken Legs


·      Chicken legs

·      4 cups all-purpose flour

·      Salt

·      Pepper

·      Seasoning salt

·      Garlic powder


1.     Thoroughly clean the chicken.

2.     Season the chicken with salt, pepper, seasoning salt, and a little bit of garlic powder.

3.     Heat the grease to 350 degrees. You will know it is ready when you sprinkle a little bit of water in it, and it starts bubbling and popping.

4.     Put the flour in a large Ziploc bag and put five pieces of chicken in too.

5.     Shake the bag up so the chicken can be coated with flour.

6.     Take the chicken out a shake a little bit of the flour off.

7.     Calmly place the chicken into the grease, one at a time.

8.     Let the chicken cook for five minutes on each side.

9.     Remove from the grease and place on paper towels so the grease can drain off. Enjoy!




Thursday, March 26, 2020

Today’s recipe is Sweet Potato Souffle


·      Sweet potatoes

·      Sugar

·      Dark brown sugar

·      Nutmeg

·      Cinnamon

·      Allspice

·      Butter

·      2 eggs

·      Corn flakes

·      Pecans


1.     Bake the sweet potatoes at 200 degrees overnight.

2.     Peel the sweet potatoes.

3.     Soften the butter and put it in a mixing bowl with the potatoes.

4.     Add the eggs, brown sugar, and spices and mixed together. Add more spices depending on the taste.

5.     Spread the souffle in a buttered pan.

6.     Use a food processor to crush the corn flakes and pecans together.

7.     Pour into a bowl and add the brown sugar and butter. Stir.

8.     Pour the topping on the souffle and bake for 45 minutes at 400 degrees. Enjoy!

My mom does not measure anything that she cooks. She says, “just taste it and you’ll know what needs to be added.” I feel like only experienced cooks know to do that because everything tastes good to me.





















Friday, March 27, 2020

Today’s recipe is Pizza Pockets


·      Canned biscuit dough

·      Pizza sauce

·      Shredded mozzarella cheese

·      Pepperoni

·      Shredded parmesan cheese

·      Butter


1.     Remove the biscuit dough from the can and spread it on the counter.

2.     Cut the dough into six squares.

3.     Spread the pizza sauce on one half of each square.

4.     Put the mozzarella and pepperoni on top of the sauce.

5.     Fold the clean side over the toppings and seal by pressing a fork around the edges of the dough.

6.     Spread melted butter and parmesan cheese on top of the pizza pockets.

7.     Bake in te toaster oven for 15 minutes at 425. Enjoy!

My mom wanted to make sure I knew how to make pizza pockets before I go to my next school because it is one of my favorite meals. Also, the toppings can be swapped for different meals. I have done a ham and cheese, a pepperoni pizza, and a fake beignet since I learned this recipe.



Saturday, March 28, 2020

Today’s recipe is Chocolate Chip Cookies


·      2 1/4 cups all-purpose flour

·      1 teaspoon baking soda

·      1 teaspoon salt

·      1 cup butter

·      3/4 cup sugar

·      3/4 cup light brown sugar

·      1 teaspoon vanilla extract

·      2 eggs

·      1 cup chocolate chips

·      1 cup butterscotch chips


1.     Preheat the oven to 375 degrees.

2.     Sift and mix the flour, baking soda, and salt.

3.     Add butter, sugar, brown sugar, and vanilla to a mixing bowl and mix until creamy.

4.     Add in eggs, one at a time and beat well in between each egg.

5.     Slowly add the flour mixture into the bowl and beat well in between.

6.     Add the chocolate chips and the butterscotch chips.

7.     Put on the pan and cook for 8 minutes. Enjoy!

My mom says that butterscotch chips are her secret ingredients; it makes them taste better than Publix cookies!

Sunday, March 29, 2020

Today’s recipe is Fried Pork Chops


·      Boned pork chops

·      4 cups all-purpose flour

·      Salt

·      Pepper

·      Seasoning salt

·      Garlic powder


1.     Thoroughly clean the pork chops.

2.     Season the pork chops with salt, pepper, seasoning salt, and a little bit of garlic powder.

3.     Heat the grease to 350 degrees. You will know it is ready when you sprinkle a little bit of water in it, and it starts bubbling and popping.

4.     Put the flour in a large Ziploc bag and put three pieces of pork chops in.

5.     Shake the bag up so the pork chops can be coated with flour.

6.     Take the pork chops out a shake a little bit of the flour off.

7.     Calmly place the pork chops into the grease, one at a time.

8.     Let the pork chops cook for three minutes on each side.

9.     Remove from the grease and place on paper towels so the grease can drain off. Enjoy!




Monday, March 30, 2020

Today’s recipe is Brussel Sprouts


·      Brussel sprouts

·      Bacon

·      Salt

·      Pepper


1.     Heat a pan to medium and cook the bacon. Do not make it crispy because it will cook longer later.

2.     Using the same pan that the bacon is in, add the Brussel sprouts and turn the heat up to medium-high.

3.     Season with salt and pepper.

4.     Cook until the sprouts are cooked to your likeness. Enjoy!

My mother loved cooking this when we were younger. My siblings and I all hated eating vegetables, so she would add bacon or sugar to make us eat them.








Tuesday, March 31, 2020

Today’s recipe is Biscuits


·      ½ cup of unsalted butter

·      2 ½ cups self-rising flour

·      1 cup buttermilk


1.     Grate the butter with a cheese grater.

2.     Add the flour to the butter and mix.

3.     Put in the refrigerator for 10 minutes.

4.     Make a well in the center of the mixture.

5.     Add buttermilk a little at a time, stir well between each pour.

6.     Preheat the oven to 475 degrees.

7.     Flour the countertop.

8.     Put the dough on the countertop and flour the top of the ball.

9.     Roll the dough out until it is 3/4-inch thick. Fold the dough in half and repeat five times.

10.  Use the top of a cup to cut the biscuits out.

11.  Place them side by side on a pan.

12.  Bake for 15 minutes. Enjoy!

The key to the recipe is to keep all of the ingredients cold. If something is not being used, it needs to be in the refrigerator. This is a very old recipe, that was passed down from my grandmother, so I do not know what will happen if the ingredients reach room temperature! I do not want to find out though.

Wednesday, April 1, 2020

Today’s recipe is Squash Casserole


·      8 yellow squash

·      4 zucchini squash

·      Salt

·      Pepper

·      Onion

·      ¾ stick butter

·      ½ cup sugar

·      ¾ cup Italian breadcrumbs

·      3 ½ cup cheese

·      3 eggs


1.     Slice the squash, zucchini, and onion in ½-¾ inch.

2.     Put in a pot with 1/8 cup water, salt, and pepper and boil until the squash is soft.

3.     Drain and put into a bowl.

4.     Add butter and cover the butter with the warm squash so it melts.

5.     Add sugar and stir.

6.     Add breadcrumbs and cheese and stir.

7.     Beat the eggs in a separate bowl and mix.

8.     Put into oiled pan

9.     Bake for 35-45 minutes at 350 degrees. Enjoy!

Thursday, April 2, 2020

Today’s recipe is Sour Cream Pound Cake


·      1 cup unsalted butter

·      3 cups sugar

·      3 cups all-purpose flour

·      6 eggs

·      1 cup sour cream

·      ½ tablespoon baking soda

·      ½ teaspoon salt

·      ½ teaspoon vanilla extract

·      ½ teaspoon lemon extract


1.     Add the baking soda to the sour cream and let sit.

2.     Add salt to flour and mix.

3.     Whip the butter in a mixing bowl for 10-15 seconds.

4.     Add 1/3 cup sugar to the butter, let mix well, continue to add until it is all in the bowl.

5.     Use the butter wrappings to butter the Bundt pan. Put all-purpose flour in the pan and coat the edges so it doesn’t stick.

6.     Add eggs to the butter and sugar mixture one at a time, let mix well between each egg.

7.     Alternate between adding flour mixture and the sour cream mixture into the butter mixture. Let it beat well in between each addition.

8.     Add the vanilla and lemon extract and beat on high for five minutes.

9.     Preheat the oven to 325 for light pans and 315 for dark. Let cook for 1 hour and 32 minutes. Enjoy!

I am not sure why the cake has to bake for 1 hour and 32 minutes, but I think it is funny. My mom and grandmother were very specific about the time. I am going to trust my grandma because she has been making this cake for at least 20 years and people pay her to make it for them.


















Friday, April 3, 2020

Today’s recipe is Cornish Hen


·      Hen

·      Onion

·      Salt

·      Pepper

·      Seasoning salt

·      Onion powder

·      Garlic powder

·      Paprika

·      Chili powder

·      Turmeric

·      Crushed red pepper


1.     Thoroughly clean the chicken, both inside and outside.

2.     Season the inside of the chicken with salt, pepper, seasoning salt, onion powder, garlic powder, paprika, and chili powder.

3.     Cut up a small onion into quarters and put it into the inside of the chicken.

4.     Season the outside of the chicken with the same seasonings, a little turmeric, and a lot of crushed red pepper.

5.     Cook in a slow cooker for 2-3 hours on high or 4-6 hours on low. Enjoy!


Saturday, April 4, 2020

Today’s recipe is Mayonnaise


·      1 cup oil

·      1 ½ tablespoon white wine vinegar

·      1 tablespoon yellow mustard

·      1 egg at room temperature (it matters!)

·      Salt


1.     Put the egg on the counter for 30 minutes to bring to room temperature.

2.     Put the egg into the blender and blend for 20 seconds.

3.     Add the white wine vinegar, mustard, and a sprinkle of salt and blend for 20 seconds.

4.     Pour the oil into the blender, like a slow stream, until all of it is in the blender,

5.     Blend for 30 more seconds and taste. To make it thicker, add more oil and to make thinner, add more vinegar. Enjoy!

I am a huge mayonnaise lover; I put it on everything. But my mom’s mayonnaise tastes better than all of the other mayonnaise I have ever bought, so I am very happy she taught me how to make it.






Sunday, April 5, 2020

Today’s recipe is Chicken Salad


·      Whole chicken

·      1 ½ - 2 cups mayonnaise

·      1 bag of celery

·      Salt

·      Pepper


1.     Cook the Cornish hen.

2.     Debone the chicken and put into large mixing bowl.

3.     Turn the mixer on and let mix until all of the chicken is shredded.

4.     Chop the celery.

5.     Add the mayonnaise and celery and mix.

6.     Season with salt and pepper to finish. Enjoy!

I always thought that chicken salad was a complicated dish because of how good it tastes. But the entire meal costs about 10 to 15 dollars, which is how much I spend when I go to any restaurant. Chicken salad will be a staple meal at my next school!






Monday, April 6, 2020

Today’s recipe is Brownies


·      ½ cup unsalted butter

·      1 1/3 cup sugar

·      2 eggs

·      1 teaspoon vanilla

·      ½ cup all-purpose flour

·      1/3 cup unsweetened cocoa powder

·      ¼ teaspoon salt

·      ¼ teaspoon baking powder


1.     Microwave the butter until it is completely melted.

2.     Add the sugar and whisk.

3.     Microwave the sugar and butter until it is bubbling.

4.     Add the eggs and whisk until it is the same consistency as melted butter.

5.     Add the vanilla and whisk.

6.     Sift the flour, cocoa powder, salt, and baking powder. Stir with a fork.

7.     Add the flour mixture to the egg mixture and mix well.

8.     Pout into a pan

9.     Bake for 20-25 minutes at 350. Enjoy!

Boiling and whisking the butter and sugar is an important step in my mom’s recipe. It made a very nice top layer that I have never seen on any other brownies!