Allergic to Girls, School, and Other Scary Things (Alvin Ho by Lenore Look PDF

By Lenore Look

ISBN-10: 0375849653

ISBN-13: 9780375849657

ALVIN HO IS an Asian American moment grader who's scared of everything--elevators, tunnels, women, and, so much of all, institution. He's so scared of college that, whereas he's there, he by no means, ever, says a observe. yet at domestic he's a really loud superhero named Firecracker guy, a brother to Calvin and Anibelly, and a gentleman-in-training, so he may be similar to his dad.

From the writer of the ALA impressive Ruby Lu sequence comes a humorous and touching bankruptcy book--perfect for either starting and reluctant readers-- that introduces a really unforgettable personality.

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Additional resources for Allergic to Girls, School, and Other Scary Things (Alvin Ho Series, Book 1)

Sample text

3. While the rice is cooking, combine the heavy cream, sugar, butter, cinnamon stick, and lime zest in a large saucepan and bring the mixture to a simmer. Stir frequently over medium to medium-low heat for approximately 20 to 25 minutes as the cream mixture begins to thicken. Using a slotted spoon, remove the cinnamon stick. Remove the saucepan from the heat. 4. Stir the rice into the cream mixture in the large saucepan. 5. Beat the egg yolks in a small bowl with a whisk. Gradually raise the temperature of the egg yolks by slowly spooning in and whisking 3 tablespoons—one at a time—of the hot rice/cream mixture.

Beat the egg yolks in a small bowl with a whisk. Gradually raise the temperature of the egg yolks by slowly spooning in and whisking 3 tablespoons—one at a time—of the hot rice/cream mixture. 6. Stir the egg-yolk mixture into the remaining rice/cream mixture in the large saucepan and heat over low for 2 to 3 minutes. 7. Pour the rice pudding into a large nonmetal serving bowl or divide it into 6 individual nonmetal serving bowls. Cover the bowl(s) with plastic wrap or aluminum foil and allow the pudding to cool and thicken in the refrigerator for 30 minutes.

4. Stir the rice into the cream mixture in the large saucepan. 5. Beat the egg yolks in a small bowl with a whisk. Gradually raise the temperature of the egg yolks by slowly spooning in and whisking 3 tablespoons—one at a time—of the hot rice/cream mixture. 6. Stir the egg-yolk mixture into the remaining rice/cream mixture in the large saucepan and heat over low for 2 to 3 minutes. 7. Pour the rice pudding into a large nonmetal serving bowl or divide it into 6 individual nonmetal serving bowls.

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Allergic to Girls, School, and Other Scary Things (Alvin Ho Series, Book 1) by Lenore Look


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