college math

college math

Welcome to college math!

No, I am not referring to calculus. Or tuition. For this college math, let’s look at how long it takes to learn college level material.

Remember high school? High grades. “Never had to study.” Remember that?

In high school your teacher presented material, organized the textbook topics into an outline, gave you some practice, some homework, retaught, gave a quiz, allowed you to retake the quiz…all before the test. That repetition that the teacher did for you was the “study” part that you thought you never had to do.

Well, in college, your high school teacher won’t be there to reteach and reinforce and make you practice. In college, it is up to you to study.

So many college freshmen don’t know how to study because they don’t think they ever did it. In college you have to do all the things your teacher did for you in high school. Outline the chapters. Complete practice problems, plus do some extra ones. Organize your time. Pre-read before lecture. Re-read after lecture. Over and over as many times as it takes until you know it.

So here’s the math. Let’s say it takes 10 hours to “learn” a chapter of material and there are 10 chapters of material in a certain course. Assume in the 15-week semester that 100 hours of total exposure are required for the course. Well, kids, it’s not a secret: there are only about 36 hours dedicated to lecture meetings for an entire semester, and some of that is taken up with quizzes and other activities, so your professor has about 30 hours total to present 10 chapters of material. That’s 3 hours per chapter. In some of your classes it will take you more than 3 hours just to read a chapter once through. You should plan on your own time to spend at least twice the length of time you sit in the lecture hall in order to really understand the material, and in some classes for some chapters it’ll be more like triple the lecture time.

That’s assuming you actually turn off your phone and Facebook and engage in lecture. If you don’t do that, you can take those wasted hours and add them to your out-of-class effort.

More math: you’ll probably only be in classes about 20 hours per week. That leaves 40 hours to do what you must to succeed. (Yes, college is a 60 hour work week. So is a typical salaried career in America. I didn’t invent this. I’m just the messenger.)

So, yes, you do know how to study. And hopefully this little math lesson explains why the homework questions (and exam questions) are so much harder than the introductory ones presented in lecture. A college degree is an amazing accomplishment because it must be earned. Acceptance to college is the first step, offered only to those qualified based on how well they kept up in high school. Don’t waste your chance.

 

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Pie 11.0

Pie 11.0

I love chocolate.

This pie cookbook has so many chocolate delights. It’s hard to choose. Someday I’ll get to them all. Apparently the chef didn’t even try to decide which chocolates to focus on for Pie 11.0. She just used them all. I say bravo!

My crazy pie journey started about 4 months ago with the extraordinary Pie 1.0. Eleven pies in, I promise I’m not giving up. Just slowing down. Busy in the summer. Perhaps on a diet so I need to pace myself. And I might never make all the savory ones after the jerk chicken experience. Enough ado. I give you Pie 11.0.

Officially called “In the Dark Dark Triple Chocolate Truffle Pie” from page 86 of the Sugar Butter Flour cookbook, Pie 11.0 was built from dark chocolate, white chocolate, cocoa, bittersweet chocolate, and chocolate cookies, from Ghirardelli’s, Baker’s and Hershey’s–even a small piece of chocolate is ridiculously good. I’ve never thrown out a Hershey in my life.

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Here are the chocolates posing for a portrait. (Coffee photo bombed again.)

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The crust was the same deliciousness I made for Pie 3.0–crushed chocolate cookies. The butter did not explode in the microwave (like it did for Pie 7.0) this time. Ah memories.

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The filling was thin like chocolate milk and baked for 45 minutes until it set.

The topping was chocolate (duh) and fluffy (is that what truffle means? Somebody look that up.) I piped it on with an X tip hooked to a plastic bag, in my normal don’t-have-an-icing-bag-but-a-Ziploc-will-do. Good enough.

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I tried to make chocolate curls for the garnish with a paring knife and my innate skill, but the bars melted in my summer hot hands. I should have just used the cheese grater. Somehow I persevered and managed to make a pile o’chocolate shreds for the top. I licked my hands, washed them good, and finished up.

Another globetrotter, this one. She rode frozen in the car to VA, like Pie 2.0 and was eaten for the three days of a long weekend. Perfect for breakfast with coffee.

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Pie 12.0 will be made in a week with my daughter, who will also choose the pie. Stay tuned for pictures of more delicious stuff you don’t get to eat. Cheerio!

FREE BOOKS!

In the spirit of the tax free weekend, on August 4 and 5, 2018 INFINITY LINE on Kindle will be available for free (to a good home)!

But that’s not all. Act fast and you could also get the Kindle version of my debut, OR NOT TO BE, also for free on the same two days. (You know how the big sister wants what the baby gets, right? Well, ONTB heard IL was flying off the shelves and wants in. Can’t shut her up. Can’t have one book thinking the other is my favorite. They’re both my favorite. Good for you though: they’ll both be free. But only for TWO DAYS.)

So call your friends and your mom and sister and tell them to get these free books! While your kids are at school, perhaps you’ll have time to READ!

INFINITY LINE, just released on 8.1.18, can be found here.

front cover Infinity Line

In 2072, in a once vibrant metropolis on the eastern coast of what used to be America, biochemist Dr. Lorelei Fletcher hunts men.

In a world gone insane with hatred, somebody has to do it.

 

 

 

 

OR NOT TO BE, my debut from 11.11.14, can be found here.

Or_Not_to_Be_Cover_for_Kindle

 

Alive, Anna considered leaving her husband. Dead, she naively believes she has escaped this difficult choice.

How cruel for relationship problems to tag along to the dead side.

8.1.18 INFINITY LINE

8.1.18 INFINITY LINE

Today is 8.1.18

(Please note the palindrome, the eleven symbolizing parallel lines, the two vertical infinity symbols disguised as eights.)

Today my second novel, INFINITY LINE, is available!

Warning: This story is nothing like OR NOT TO BE. I’m not kidding. Put all expectations aside and read like you’ve never read my debut or my hundreds of blog posts.

INFINITY LINE hurts. It hurt to write. It hurts to read.

Characters, superheroes almost, creatures from deep within my imagination, tell the story. They revealed the story to me. I did not outline. I did not plan. I let the pain and anger pour onto the page.

Seven years ago the first rough draft was brutal and messy. Five years of help in editing and rewriting (through dozens of versions and months of doubt and courage) have passed while life moved along. And now, at this time when our country and world are so incredibly terrifying, suddenly I feel brave.

So here she is. My second-born. Be gentle. She’s yours now.

front cover Infinity Line

Available in paperback and Kindle.

Pie 10.0

Pie 10.0

Back to sweet and fruity.

On page 108 of Sugar Butter Flour I found the recipe for Pie 10.0, known formally as “Razzleberry Buttermilk Custard Pie.” Spoiler alert: she was so delicious, she only lasted a couple days in my house.

Let me start with my stupid market adventure and two hurdles called buttermilk and raspberry vinegar. The buttermilk hurdle was low and I glided gracefully over it, once I realized it was with the milk and not the butter. I found exactly zero (0) bottles of raspberry vinegar after I looked everywhere. (No, I did not ask for help.) But I used my wily-ness to concoct my own raspberry vinegar. After all, how hard can a recipe be when the two ingredients are in the name? I squished up a couple raspberries and poured white vinegar over them and let them get acquainted while I worked.

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The pie shell, the custard filling, and the whipped topping ALL incorporated some buttermilk, all with detailed directions to use either “well-shaken, chilled” or “well shaken, room temperature” buttermilk. (I may have mixed them up on one part.)

The crust was easy, but I overbaked it because I didn’t read ahead and realize the filling would also be baked. Whoops.

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I did weigh down the blind bake with rice, and this time I saved the rice to reuse. Here is the box that now lives in my pantry.

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The filling required a lot of whipping and folding, but I’m almost a professional now, so I won’t bore you with the details. Just when I thought I’d messed it up bad, I read this in the recipe: “Don’t worry if the mixture looks a bit curdled at this point!” I love a good set of directions.

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You can see there, after the bake the crust was quite browned. My dear husband loved it anyway.

I made the whipped topping, but it came out a bit thick and buttery again. Those 12 extra seconds of whipping (plus the warm day) beat my whipped cream to churned butter. Again, no one complained.

And the recipe called for three (3) cups of raspberries–way more than needed. After a sprinkle of sugar we dug in.

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I used the extra raspberries and my new crushed-graham-cracker-crust-and-whipped-cream skills to make these little bonus cups.

Pie 11.0 will be either strawberry or chocolate, and she might travel north by car for six hours. Any requests?