I don’t think any of us could count how many times that we used the same templates for our PowerPoint presentations. Although switching to Prezi was a quick fix for time constrained creativity, making your presentation stand out takes more than switching programs. Whether you’re presenting research to a panel, pitching an idea to your boss, or simply giving your final project to a class, you don’t want to blend in with everyone else. The easiest way to get peoples’ attention, and maybe their pocketbooks, is to stand out from the crowd. That starts with a killer presentation (and the perfect pantsuit, but that’s a problem for later). Continue reading “How to make your presentation stand out”
I was lucky enough to take a last minute night bus trip to Madrid a weekend past. I loved this city! It was so full of Spanish culture, and most importantly wonderful food. Although I would suggest you to stay longer if at all possible, here is an itinerary for a two day weekend trip to the Spanish Capital!
Arrive as early as possible.
If you can grab an early morning flight, do so to give yourself more room for activites all day (If not another option is to come Friday night and sleep in a hostel or AirBnB for an early morning rise).
Start off your day with a walk through the streets of Madrid. Start at Plaza de España, to see the Monumento A Cervantes, and take a stroll down Grand Via, the famous street that houses many shops, restaurants and more.
Check out the Edifico Carrión, Edifico Telelfónico and Edificio Metrópolis.
Here you can walk to the Plaza Major. You can see the Palacio STA. Cruz, Plaza de la Villa, Casa de la Villa, Teatro Real.
Stop for lunch at the San Miguel Market, and prepare to spend a good chunk of time here. This market is full of tapas, pizzas, paellas, fresh pasta, deserts and any other food your hungry heart could desire.
It was the least expensive and most intimate show in the city. The workers of the restaurant are very friendly, and gave us the table right beside the stage. Our 20€ ticket got us into the hour long show and a bottle of wine to share between two people. The dancers were fantastic, and very engaged with the audience. Definitely a must see!
Take the Metro to La Latina, where you will find the older part of the city, rich with culture. Find your way to Calle Cava Baja, a street famous for its many tapas bars.
Take some of the local tapas to share, and enjoy a glass of wine at one of the charming home-y bars where you will find friendly bar staff and delicious food.
Walk off your lunch through the old part of the city, past the Plaza De Cascorro, until you arrive at Glorieta Puerta de Toledo.
Take a Metro to Colón where you can walk to the Plaza de Colón and see the famous monument. After this you can follow the Paseo de Recoletos to the Biblioteca National and the Museo Arqueológico.
You can then see the Fuente de Neptune and the Museo del Prado. If you take a turn and find your way to Calle Alfonso XII, walk upward along the edge of the Parque De El Retiro, until you reach the entrance at the Puerta de Alcala.
Enter the beautiful and massive park to spend your afternoon seeing the, Palacio de Velàzquez, Palacio de Cristal, Estatua Del Ángel Caído, and taking a paddle boat ride beside the Monumento Alfonso XII.
Finish off by visiting the Temple of Debod, preferably just before sunset. Take in the most breathtaking view of the city from Parque de la Montana, and go to one of the restaurants for dinner that is boasting live music. Sit back, relax, drink sangria and enjoy your last few moments in the capital.
My third time on a plane, my first time in Europe, luckily just one easy stop in Heathrow and then off to Barcelona. I left Halifax with a view out my window of familiar scenery, a sprinkle of snow and the dark midnight sky. After a less than sleep filled, night flight across the Atlantic, I saw sunlight peek through the window just too far up for a comfortable look. I opened the window all the way (to the displeasure of the people around me) and at first was surprised, we were circling a hilly area, coated in eerie fog, dead grass and clusters of houses that looked like their own small towns from up there.
Not quite what I had expected of London.
As the plane circled around (what I had been warned was a lengthy time waiting to actually land on the Tarmac) I enjoyed my first gourmet European meal:
Breakfast which was INCLUDED in my flight (I was shocked, I asked her three times how much I would have to pay).
It wasn’t grandma’s cooking but it was free and I was happy to munch on pancakes while watching the city finally form in front of me.
Skyscrapers, buildings that looked like art pieces, tiny cars, little water running through like a hybrid coastline for British gondolas. It was incredible. There wasn’t an inch of area unclaimed by something.
The airport required a bus ride just to get to the area that my gate (and any many others) was in, along with a Zara, Gucci, Mulberry, Tiffany and Co, a cute Cafe, oyster bar and Italian restaurant, plus many other establishments.
This short two hour flight went by very quickly, with downloaded episodes of The Good Wife as the background (thank you Netflix for making shows downloadable finally!). I watched the waves crash many many meters down from me, like the small waves in a glass of water.
The Finally a coastline approached the window, a sandy beach, houses that looked like sweet old fashion villas and people so small they were specs on the sand.
This was quickly squashed moments later when I arrived at my luggage pickup. Two suitcases, a backpack and a carry on is not what you want to have to lug on a journey all the way from Barcelona to Vic (if you go abroad, even for a long time never take more than one large suitcase). The heat it side left me sweating in moments as my hair frizzed larger every second. The damp sticky air was no friend to my dry mouth, or my aching body from carrying my bags only across the airport. I realized I had to get to terminal 2 to meet the other students, but I was in terminal 1. All of the signs were in Catalan, or Spanish and I could not read either. I asked a few people but no one seemed to know. I dragged my bags around the airport until finally I came across a bus station to switch terminals. A kind man helped me lift my bags into the bus, and I ensued a ten minute ride full of many almost falls and stumbles as the bus turned around sharp corners.
I got off of the bus and asked the girls where they were and they said they were outside a cafe inside the airport. The cafe ended up being on the other end of the airport from where I was. So I grabbed my things and started the long walk over to them.
I met two kind girls from Holland and Vienna who waited for me to land. We went to the train station and managed to get ourselves and all of our luggage onto one heading to Sants, still not 100% sure this was where we needed to go, or how to ask anyone if it was the right way. Thanks to some friendly locals and English speaking tourists we found our way on two trains to arrive at Vic at 9:00 pm their time after two and a half hours of train travelling.
We found a place by the train station to eat, where they sell something called Kebabs (eerily similar to the donair) and other items. After a quick bite we all found taxis to take us home (we could not walk another moment with the luggage).
Arriving at the door of RUVIC (the residence and my home for the next five months), all I wanted was to finally take a shower and sleep (it had been many hours since both). I walked straight to the doors only to find that they wouldn’t open for me. 10:02 p.m. seemingly without a place to stay I began to panick slightly. I knew I could find a hostel or somewhere to sleep but where? And how much? And how close? Luckily a kind local living on the building came to help me in the limited English he had. He went to find a girl, another Erasmus from America who came and let me in. She then went to get a woman who took me into an office that had closed at 7:00 p.m.
As she frantically spoke Spanish to me, I could do nothing but stare in confusion and say “Perdone Perdone, no habla Español”. To which I got more Spanish as a response. The American student came to my rescue, Breanna, and I don’t know what I would have done without her. She translated between the worker and I until I had a key, a room, the wifi password and a blanket for my bed.
Finally now at 11:30 p.m. I got into the shower, only to find that the curtain did not function well. After finishing the shower I stepped out into a flooded bathroom floor. I quickly used the only clean towels I had brought to sop up the water from the floor. I hung them up and realized my body and hair were still dripping.
I used some clothes to dry off my body and hung them up to dry themselves. I then reached for the adapter and converter pack I had brought with me to use my plugs. I found the converter and put it into a plug next to my mirror. As I tried to insert it, I heard a clunk. I tried again and again but the plug would not go into the wall. I finally realized that it was because the plug was inside a circular indent in the wall, as were all the plugs in Vic. My converter was a large square plug, which wouldn’t fit in the circle to get to the actual plug in the wall.
I was now met with a dead laptop, an almost dead phone, half charged tablet, and dripping wet hair and no way to charge or use any of my heat products.
I tried all of the adaptor pieces, even tried plugging them into each other. But nothing worked. Until finally one labelled Great Britain (shaver) that fit in the circle plug and would allo me to plug my phone and tablet charger.
One problem solved!
It would also fit my hair dryer but without a converter I was risking blowing the adapter with Wattage problems. I braided my hair and called it a night.
I was finally safe in a bed, clean and in one piece. My arms burned from dragging my things across the city, and I hadn’t slept since two nights before, but I was in Europe, living in Spain, setting an alarm for a 9:00 a.m. orientation meeting, where I was meeting my new friends. And who knew what the next day would hold? I sent s last goodnight message to friends and family and closed my eyes for my first sleep in my new home, excited for what would come.
So it’s safe to say that my adventure has begun, and it wasn’t off to a smooth start. Nothing so far has been easy, or worked out as it was supposed to. But really,
Where would the fun be in that?
For the final part of THE Thanksgiving Dessert Saga we have one classic and one “Oh crap I forgot I was supposed to bring dessert what can I make in twenty minutes with ingredients that won’t be sold out” recipe for all your basically Turkey Day needs.
Turkey Cookies (aka Oh Crap it’s Thanksgiving Cookies)
- 1 cup milk chocolate chips
- 30 candy corn candies, plus 6 white tips of candy corn
- 6 Oreos
- 6 mini peanut butter cups
- 6 malt balls
- 1 cup red frosting
- 6 Oreos with tops removed
- Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
- For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
- Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
- Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
- Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak.
- Refrigerate until the chocolate has set, about 10 minutes.
- Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey’s beard.
- Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
This recipe was found on www.foodnetwork.com.
Creamy No Bake Pumpkin Pie (GF & V!)
- 2 cups pitted dates
- 2 cups raw nuts (I used half pecans, half almonds)
- 1/4 cup gluten free oats (or sub unsweetened coconut flakes for a different flavor)
- 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 3 1/2 Tbsp cornstarch
- 1/3 cup sugar (raw or granulated)
- 1/2 tsp pumpkin pie spice
- pinch sea salt
- 1 2/3 cup unsweetened milk (any kind, though I’d recommend almond or dairy)
- 1/2 tsp vanilla extract
COCONUT WHIPPED CREAM
- 1 13.5 ounce can full fat coconut milk chilled overnight (I recommend Thai Kitchen brand)
- 2-5 Tbsp powdered sugar, depending on preferred sweetness
- 1/2 tsp pure vanilla extract
- To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.
- Place over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly. During this process switch to a rubber spatula for stirring to ensure the pudding isn’t sticking to the bottom or sides of the pan.
- Remove from heat and add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding – otherwise a film will form.
- Refrigerate for several hours or until completely chilled and set.
- In the meantime, prepare crust by adding dates to the food processor and pulse until it forms a ball – or at least until small bits remain. Remove from food processor and then add nuts, pumpkin pie spice and oats. Pulse until almost a meal, then add back in the dates a little at a time until a “dough” forms.
- Transfer to a lightly greased pie pan or small glass baking dish and press until uniformly flat and it comes up the edges 1.5-2 inches, making a crust (see photo). It doesn’t have to be perfect, just make sure there are no gaps or cracks. Cover with plastic wrap and refrigerate or set on counter until filling is chilled.
- When the pudding is ready, place a glass mixing bowl in the freezer to chill for a few minutes so you can prepare your coconut whipped cream (make sure the can has been chilled overnight to harden – otherwise it won’t whip).
- Without shaking or tipping the can, remove the top and gently scoop out the top thick, solid portion of the coconut milk, known as the cream. Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses.
- Beat the cream to incorporate it. At this point it should start firming up, but if not add a couple Tbsp of tapioca flour and it should thicken right up! Then add in desired amount of powdered sugar 1 Tbsp at a time, as well as the vanilla extract. Cover and refrigerate until serving the pie.
- Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight. Top with coconut cream when serving. Will keep for several days covered in the fridge.
This recipe and photo found on www.minimalistbaker.com
We’ll jump right into it today. Two more recipes for you stomach (and sweatpant) pleasure.
- One 15-ounce can pure pumpkin puree
- 2/3 cup packed light brown sugar
- 3 ounces cream cheese, at room temperature
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- Ginger snap cookies, for garnish
- Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth.
- Add the heavy cream and continue to beat on medium-high until very thick and fluffy.
- Transfer to a dip bowl and keep refrigerated until ready to serve.
- Right before serving, garnish with a border of ginger snaps. Serve with dippers.
This recipe was found at www.foodnetwork.com
Maple Pumpkin Custard (GF)
This recipe was found on www.againstallgrain.com.
- 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient) or homemade
- ½ cup coconut milk
- ½ cup grade B maple syrup
- 3 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground cardamom
- ½ teaspoon lemon zest
- pinch of sea salt
- Preheat oven to 350 degrees F.
- Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
- Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.
- Serve with coconut milk whipped cream.
This weekend is the start of my favorite time of the year: Fall. Risking sounding like a basic (you know what) I live for all things pumpkin spice and sweater weather. There are just so many things to love about the fall: the beautiful scenery as the leaves change, the crisp autumn air, the excuse for watching Halloweentown a million times and catching up with friends over a good old fashion PSL (also my birthday is in November so that helps). Another thing I love about the fall?
It is an incredible time to go home, see friends and family, get dressed up, eat great food and (let’s be honest) put on your favorite pair of fat pants immediately after people leave and devour the “leftovers” you hid in the back of the fridge.
Recently I found out that I have a temperamental sensitivity to gluten, much like my mother. In honour of this, and of my love of food, today, tomorrow and Sunday I’ll be featuring a different Thanksgiving dessert recipe that you and your family (or just you) can hopefully enjoy. There will be at least one GF and possibly one non-GF (come on I’m only human) recipe each day.
I suggest you try them all.
Today’s recipes are to die for (and you just might if you eat too much of them) but also conveniently easily both made GF:
Deep-Dish Chocolate Bourbon Pecan Pie
- 350 grams (about 2½ cups) (kumquat’s all-purpose flour)**
- ¾ teaspoon salt
- 1 cup unsalted butter
- ⅓-1/2 cup ice water
** See the link to find out what kind of four mixture she uses and how to substitute a pre-mixed gluten free flour!
- 1 (16-ounce) bottle light corn syrup
- 1½ cups packed brown sugar
- ⅓ cup butter, melted
- 5 large eggs, lightly beaten
- 4 large egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 3 tablespoons bourbon (i used maker’s mark)
- ½ teaspoon salt
- 1 cup miniature chocolate morsels
- 3½ cups pecan halves or pieces
- Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.
- Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.
- Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
This recipe and photo was found on www.kumquatblog.com (great source for amazing GF recipes)
Pumpkin Creme Brulee
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon cinnamon
- 2 pinches nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1/3 cup coarse sugar or raw sugar
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
- In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
- Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools.
- Remove from the water bath and let cool 15 minutes.
- Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
- Refrigerate at least 2 hours, and up to 24 hours.
- When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards.
- Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
- Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
This recipe and photo were found on www.foodnetwork.com
Happy Eating and Happy Thanksgiving Weekend!
When I started this blog, it was meant to be an area where I could write freely. Where I could take the things I was passionate about and share them with anyone (or no one) who wanted to come along for the ride.
I have no idea how many people read my blog regularly, but I have recently been quite surprised that some people (that I don’t even know extremely well) have brought it up to me. I have been overwhelmed by kind responses to some posts that it took a lot of time and worrying to decide to publish.
What I have come to learn is that I don’t have to tailor what I wrote about to what I think people want. The people who read these are going to be the people who relate to what I write about. The people who read a post and think “Yes, thank goodness it’s not just me”. The people who look at a recipe and literally drool at its ooey gooey cheesiness. The people who see a steal on a cute dress and immediately reach for their wallet. The people who aren’t really sure who they are, or what they’re doing, but are trying to figure it out. Those are my kind of people. You are my kind of people.
So thank you, for your support, your time and your choices in reading material. I am excited to work harder to spend time writing about what you and I both want to talk about.
Some things to look forward to?
Mindful Monday’s return
Tasty Tuesday (with a twist)
Who knows what on the weekend (I won’t even apologize for all of the ill iterations and puns).
I’m looking forward to finally committing to a focused, reliable writing space where I can keep practicing the art of doing more than just getting by. I hope you’ll join me!
Let’s get back to what matters,
If we’re being perfectly honest, do any of us really measure when we cook? (Yes Cassey most of us do)
Well if you don’t, this is the post for you, because most of the time, I don’t either.
Sometimes I just get an idea in my head and I think, “yeah that sounds like it would taste good”. So I make it. Usually I look up an original recipe, start to follow it, leave stuff out because I’m picky, add stuff in because I like bacon on everything, and then end up screwing up the proportions so much I just wing it after all.
I’m not sure if this makes me a good, or a bad cook. But that’s for the people eating my food to decide.
So here are two recipes, with suggested ingredients and realistic instructions, because we all know you don’t want to do fraction math. Join me and just wing it (unfortunately not any real wings).
Spinach Dip Stuffed Chicken
Other kinds of cheese that you like
Garlic (any form)
Microwave cream cheese in a bowl until soft, chop up as much spinach as you’d like; add it to the cream cheese. Add as much other cheese as you want and mix. Put in as much garlic powder as you desire (I use A LOT) and mix that in also. Cut some kind of slit in the chicken breast, shove as much of the mixture as you can into the hole. Throw some toothpicks in it to hold it shut if it’s gaping. Then put it in the oven, in an oven friendly chicken cooking dish and cook it for like 25-35 minutes depending on how paranoid you are (I cook it for about 40). Take it out, and serve it with whatever your favourite side is. I like French style string beans and roasted red potatoes with some blend of yummy smelling spices.
Bacon, Mushroom, Chicken Cheese Stuffed Pasta Goodness
Boursin Cheese (there’s an actual Boursin Cheese that’s made as a cooking sauce but idk if it still exists)
Cream or something to make the Boursin cheese into a sauce if you can’t find it
Cheese Stuffed Tortellini Pasta
Either buy pre-cooked chicken, or bake a chicken breast in the oven. Start boiling water for the pasta. Fry the bacon in a pan until about half done while chopping the mushrooms to desired size. Put the pasta in the water when it boils. Move the bacon to one side of the pan and use the other side to cook the mushrooms. Add the chicken to the pan and remove the bacon and crumble it. Pour in desired amount of sauce onto frying pan, and add the bacon back in, once warmed add the pasta and stir. Now scoop onto a plate. Voila.
I honestly thought I would hate the choker trend. I thought it looked ridiculous to wear these rubber bands from our childhood again. They were not cute then, how could they be cute now?
Somehow I have been won over, and converted to the dark side because now I love them. There are so many different kinds that you can get, and with the right top, they make your neck look incredible.
Here’s a few finds in case you want to hop on board too! Continue reading “Chokers on chokers on chokers”
This is basically going to be another case of me telling you things as though they are factual when they are only my opinion. One of my passions in life is music. In saying that: no I do not work in music, know how to play a ton of instruments, or have a particularly unique taste in music. What I mean by that is that I LOVE music. I listen to music as often as possible, and have a very diverse interest in music. I am also extremely indecisive, so I have a LOT of favorite songs and a LOT of favorite artists. One thing that I have noticed, is that there are certain artists that the world has just decided to hate on. The people who love them, really love them, and everyone else will let you know how bad they are.
I’ll start by saying that I am a huge fan of Kanye West’s music (I get that his personality throws people off but strictly looking at the music I enjoy him) as well as Nickleback’s music. Now I know alarms are going off for many of you. There are many of you thinking that you’ve spent a lifetime being told that you should hate Kanye West and Nickleback.
As per usual I have an unpopular opinion.
I’m here to set the record straight.
So if you’re open minded, and a general boss, check out this list of songs that I think justify the world to take it a little easy on Kanye and poor Nickleback. We all make mistakes. Honestly even if you won’t admit it, I guarantee some of you belted out these jams at a earlier time in your life before you drank a bucket of haterade.
Kanye West: (Pre-Yeezy and Pre-Kardashian Fame)
- Touch the Sky
- Gold Digger **
- Good Morning
- Good Life
- The entire 808’s and Heartbreak album**
- All of the Lights
- Who Gon Stop Me
- No Church in the Wild
Also as a side note you need to watch this video:
And then watch this video:
Back from our comedic genus break.
- How You Remind Me
- Feelin’ Way Too Damn Good
- Savin’ Me
- Far Away
- If Everyone Cared
- Burn it to the Ground
- Gotta Be Somebody
- Never Gonna Be Alone
- This Afternoon
Now if you can listen to all of those and still say that you genuinly don’t like Kanye West or Nickleback, then fine. But don’t ever try and be the DJ in my car unless you’re willing to compromise.