Canyon & 49er photo wrap up

This summer, I’ve been working at The Daily (or I guess Weekly, since we only publish weekly in summer) 49er based in my college, CSULB, and also at Canyon News in Beverly Hills as an intern. Needless to say, I’ve been taking pictures of some really random stuff. For everyone’s sake I left out all the boring photos.

Here’s what I’ve been up to:

The Ferris Wheel at Santa Monica Pier / Jenna Skarzenski / June 2010

The Roller coaster on Santa Monica Pier / Jenna Skarzenski / June 2010

CSULB campus cats are cared for by a student organization known as Beach Cats. Some volunteers even pay out of pocket to keep the cats tagged and healthy. / Taken June 29, 2010 at the Long Beach Animal Shelter / Jenna Skarzenski / Daily 49er

Read more about the campus cats here: ‘Students volunteer to register campus cats’ – Daily 49er

The Pacific Design center in West Hollywood.

Taken July 21, 2010 at CSULB student union. The CSULB cheer squad headed by Eric Anderson teaches high school cheerleaders in their summer camp program to help raise money for the CSULB cheer team. Brittane Johnson instructs a cheerleader from Godinez High School at the week-long summer camp. Jenna Skarzenski / Daily 49er

See this photo here at The Daily 49er: ‘Give me a cheer!’

CSULB cheerleaders teach high schoolers from Paramount HS a new cheer dance in front of the Student Union of CSULB.

A pink closure notice hangs in the window of the Westwood Library. The library, like all other LA libraries, will now be closed Mondays and have reduced hours as an attempt to save money by the LA government. Jenna Skarzenski / Canyon News

Read more about the LA Library closures here at Canyon News: Community Protests Library Closures

The CSULB library

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2010 Special Olympics

**Wow, I’m REALLY late with this. I kinda failed in the whole ‘posting in a timely manner’ department**

CSULB CAMPUS / LONG BEACH, CA

On June 12th and 13th, the Special Olympics was held on the CSULB campus and I was there to cover it for the Daily 49er.

Before this year’s 2010 Special Olympics, I had never been to one. I had consequently, never really understood this program until I went this year and saw for myself how wonderful it is for everyone involved. The whole event has such a united spirit that even when I was surrounded by strangers, I felt a lot of love. I don’t believe I’ve ever been anywhere, where you could literally feel such genuine affection and goodwill.

These are my favorites.

A participant carries a paper Olympic torch during the Opening Ceremonies of the Special Olympics.

^ This one is SO CUTE. The kid just makes me smile.

Participants cross the finish line in the Women's 50 meter dash.

^ The guy standing in the runner’s lane was a part of volunteers who all stood behind the finish line to greet and stop the runners. Some of their interaction together was really sweet, like the moment I caught below.

A runner greets one of the volunteers who cheered and greeted him at the finish line.

Two girls who competed in the 50 meter run stand on the platform to receive their Gold and Silver Olympic medals.

Runners of the 50 meter dash stand on the podium to receive their medals.

The happiness of the competitors and volunteers was so infectious that I was smiling the rest of the day. After I left, I whole-heartedly knew why they created this event; It’s to put a smile on all of those kids’ faces and when they smile, we smile because it’s just so damn cute.

Links:

The Daily 49er article: Athletes come together for Olympic competition
The KTLA blerb about The 2010 Special Olympics

Cat-sitting Wilson

So, this is Wilson…

I realize this has red-eye, mom, but I like how it's in one eye. Haha that's not a cop out I know how to remove it. I just kinda like it in this photo

He looks like a lion with little Ugg boots and he enjoys sitting like this…

His mommy and daddy are in Brazil right now.

So, he’s my little grandpa diva for the next month. I won’t miss the 5:30am wake up calls he makes when he wants a window open. He is growing on me though :]

Beverly Hills

So, I got an internship with Canyon News in Beverly Hills and I just started last week. I’m working in their Photo, Editorial and Graphics departments. I only go in on Mondays, which is good because it takes forever; I’m really starting to hate the 405.

Anyways, as a beginning assignment I was sent to take pictures of the surrounding Beverly Hills area. The photos are meant to show how I see Beverly Hills, and these are my faves.

Rodeo Drive

This guy locked his keys in his car.

Their parking meters take credit cards! So weird.

Lana Marks, the designer of Lana Marks handbags!

Crumbs Cupcakes - I'm totally getting some on Monday.

Spanglish Sandwich

This has to be my favorite sandwich of a ALL TIME. Yep, I used caps, I’m serious.

If any of you have seen the film, Spanglish (2004) and you’re completely obsessed with food, you noticed the amazing looking sandwich Adam Sandler’s character made. You are definitely a foodie if you know what I’m talking about.

Now the true to heart Spanglish Sandwich recipe goes like this:

*Photo & Recipe taken from here*

Now, I typically make my shortcut version because I don’t always have that particular cheese, lettuce or bacon in the house. So mine goes like this:

My Spanglish Sandwich

Ingredients:

2 slices of sourdough bread

1 egg

fresh spinach leaves

slices of turkey lunch meat

sliced tomatoes

slices of avocado

Mayo, Dijon mustard, salt & pepper

Toast the bread in a toaster or in a skillet with butter . Set aside. Then cook the egg until firm, but the yoke is still gooey (that’s just my personal preference). Spread mayo and mustard on the bread slices and place  spinach on one slice and pile the turkey on top of that. Then, place the cooked egg on top of that and add the slices of tomato. Sprinkle salt and pepper over the tomatoes. Finish off with slices of avocado, which is a necessity in all of my sandwiches.

My version is similar to the original spanglish sandwich, but not quite the real thing. Believe me, the real thing is worth the crazy calorie content… I believe the article above says 1,145 calories!! Ehh maybe like a once in a year kind of thing. So I guess mine’s a low-cal / convenient version of the real thing.

Regardless of labels, it’s just plain yummy to me. Enjoy the noms!

Memorial day a la plage

Sorry, I didn’t include the accents over the French words in the title, but I forget the keyboard shortcuts. If anyone knows them I’m on a mac, remind me!

Anyways, my friend Jime, her boyfriend Travis, Joey and I went to Sunset Beach for Memorial Day. It wasn’t even that crowded. It’s funny how I live so close to the beach, yet never go.

a wet Travis laid on top of Jime = mad Jime

So, Jime smashed a twinkie in his hair

Then they buried me

Then we buried Jime.

It was fun. ^_^

I hope everyone had a great Memorial Day!

Homemade Twinkies

Enough said, right?

I made these yesterday and they are very yummy. Unfortunately, I kinda under-baked them so mine aren’t that pretty, but who cares they still taste amazing. ^_^

some picture I found on google image search

This recipe is super easy and you don’t need any special pan to do it either (but it helps!). I got the idea and recipe at The Cooking Photographer blog, and she linked to this youtube video (seen below) of Todd Wilbur making homemade twinkies without that special pan. So, I just followed the video instead, which can be seen below.

Homemade Twinkies

*makes about 16 to 12 twinkies*

Ingredients for cakes:

(1) 16 oz box of Pound Cake mix – I used Betty crocker

4 egg whites

2/3 cup water

Preheat oven to 325 degrees F.

Whip the egg whites until stiff. In a separate bowl, mix the cake mix and water. Then fold the egg whites into the cake mixture, then beat with hand mixer until combined. Fill the molds halfway and bake 22 – 23 mins. Bake until golden brown and a toothpick comes out clean. Mine took longer in the tin foil molds.

Ingredients for cream filling:

2 tsp hot water

1/4 tsp salt

2 cups marshamallow cream / fluff ( the whole 7oz jar)

1/2 cup shortening

1/3 cup powdered sugar

1 tsp vanilla extract

For the filling, mix the salt into the hot water to dissolve. Let it cool. Combine marshamallow, shortening, powdered sugar and vanilla in bowl and mix until fluffy. Mix in the salt water.

When the cakes have cooled, poke holes into the bottom of the cakes with a chopstick and wiggle it around to create a cavern inside the cake. Fill with cakes with cream filling using a pastry bag.

These can be stored in a wax paper-lined container for a few hours before serving. It helps if you let them sit for a few hours before eating since the cream really melds with the twinkies.