Scrumptious Shrimp

by: Riley Hughes


Imagine yourself as a marine creature swimming through the crystal clear water. You are a tiny fish in a gigantic ocean and you are prey to almost every creature in your environment, including the jaw-killing Great White Shark. This miraculous crustacean that is being described is without a doubt, a shrimp. The shrimp is an interesting animal, in my opinion, that has a huge habitat, an amazing appearance, and certainly has a disgusting diet that is far from many other creatures.


Without a doubt, shrimp are very interesting sea creatures, maybe even the best to research! In conclusion, their huge habitat, amazing appearance, and disgusting diet are three important topics about this animal and are great knowledge about this marine creature, the shrimp.


In class, I created a diorama, which represents under the sea. I created this project by using a large shoebox and I covered the faces of the diorama with blue construction paper leaving the bottom blank. The sea creatures I included in this project are shrimp, jellyfish, tuna, crab, coral, seaweed, a starfish, and a sea turtle. If you are wondering what some of the organisms are made out of, the coral is created with pipe cleaners, and the ocean floor of the diorama is made of sandpaper. I decided to decorate a little by including a few shells on top of the sandpaper. In conclusion, the diorama activity, gave me an amazing understanding of life under the sea, and I really enjoyed this project.
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Go Fish!

I really enjoyed the "Go Fish!" activity at my school. I bought 3 different breeds of fish, 10 dwarf puffer fish, 1 angel fish, and 2 neon tetras. I chose these breeds because they really match my personality and in real life, I believe these are fish that I would buy and especially enjoy. In total, I spent $238.35. In order to keep my fish healthy and happy, I bought a 20 gallon tank for 20 inches of fish in total. My theme is very girly, so I have a lot of decorations, including a castle, a mermaid, a bridge, many plants, and much more. I spent $180.99 on the tank supplies and decorations, leaving $58.15 left to spend on the fish.

Vanilla Slice

  1. The Vanilla Slice is a special pastry that is enjoyed and eaten by many people in Australia. It actually is a delicious dessert that originates in France. In this country, it is known as mille-feuille, which translates into “thousand sheets.” First, there are three layers in this puff pastry with traditionally with two cream layers and one layer of jam or whipped cream. Next, the slice of this popular dessert is usually topped with fondant or colored icing, but there also is many flavoring options for the Vanilla Slice. The main ingredients in this popular treat is pastry cream and powdered sugar. Also, the history of the Vanilla Slice is very vague and unknown. Here are the instructions on how to make the Vanilla Slice...

  2. Step 1

  3. Preheat oven to 210°C. Line a 23 cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).

  4. Step 2

  5. Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)

  6. Step 3

  7. Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.

  8. Step 4

  9. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.

  10. Step 5

  11. Remove from pan, cut into squares and dust with icing sugar.

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