Saturday, 27 September 2014

A Year Without Rain Chords by Selena Gomez

Hey all! So sorry about my absence for the past three weeks, I have waaaaay too much stuff to do, and I was only able to sneak onto the computer twice including this, the first time being a lucky password-guess but THE STUPID INTERNET ROUTER DECIDED TO MALFUNCTION. Lucky, ain't I? Well, this time, being out sick has its advantages ;) (and disadvantages x_x).

Anyway, this song is among my favorites, and Selena Gomez's most famous album was given the title A Year Without Rain and released in September 2010 by Hollywood Records. The album contains 10 songs, playing a total of about 36 minutes. The album went gold in Brazil, Canada, and the United States, and platinum in Poland. The song itself is one of the two singles, the other being Round & Round.

Moving on.

A Year Without Rain - Selena Gomez & The Scene

Tuning: Standard, capo on 3rd fret
Beat: about 130 BPM

 A           Em           Bm    D
 Ooh ooh ooh ooh, ooh ooh ooh

(Verse 1):
A                       Em                                   Bm
 Can you feel me,  when I think about you
 With every breath I take
 A                  Em                         Bm
 Every minute,   no matter what I do
 My world is an empty place

A                                              Em              Bm                   D
 Like I've been wandering the desert, for a thousand days
A                             Em                            Bm            D
 Don't know if it's a mirage, but I always see your face,  baby

A                                     Em
 I'm missing you so much,  can't help it I'm in love
Bm                       D
 A day without is like a year without rain
A                                 Em
 I need you by my side,  don't know how I'll survive
Bm                              D
 A day without you is like a year without
A         Em    Bm         D 
 Ra-a-a-a-a-a-ain, oh oh oh
                A             Em             Bm
 Woa-oh-oh  oh-oh-oh  oh-wo-oh

(Verse 2):
A                              Em                                      Bm
 The stars are burning,  I hear your voice in my mind
 Can't you hear me calling
A                                              Em                        Bm
 My heart is yearning, like the ocean that's running dry
 Catch me I'm falling

A                                  Em                    Bm                D
 It's like the ground is crumbling underneath my feet (won't you save me)
A                                    Em                         Bm               D
 There's gonna be a monsoon when you get back to me, oh baby

A                                     Em
 I'm missing you so much,  can't help it I'm in love
Bm                       D
 A day without is like a year without rain
A                                 Em
 I need you by my side,  don't know how I'll survive
Bm                              D
 A day without you is like a year without
A         Em    Bm         D 
 Ra-a-a-a-a-a-ain, oh oh oh
                A             Em             Bm
 Woa-oh-oh  oh-oh-oh  oh-wo-oh

      G                                A
 So let this drought come to an end
         D/F#                  Bm
 And make this desert flower again
I'm so glad you found me
Stick around me
D/F#                      Bm
Baby, baby, baby, ooh
         G                                A
It's a world of wonder with you in my life
     D/F#                     Bm
So hurry, baby, don't waste no more time
            G                         A
  And I need you here, I can't explain
           D/F#              Bm
 But a day without you, is like a year without
A          Em     Bm         D 
 Ra-a-a-a-a-a-ain, oh oh oh

A                                     Em
 I'm missing you so much,  can't help it I'm in love
Bm                       D
 A day without is like a year without rain
A                                 Em
 I need you by my side,  don't know how I'll survive
Bm                              D
 A day without you is like a year without
A         Em    Bm         D 
 Ra-a-a-a-a-a-ain, oh oh oh
                A             Em             Bm
 Woa-oh-oh  oh-oh-oh  oh-wo-oh

 A            Em           Bm
 Ooh ooh ooh ooh, ooh ooh ooh

*          *          *          *          *          *          * 

Zoya <3

Monday, 8 September 2014

Teardrops On My Guitar - Taylor Swift - Guitar Chords

Hey all!

Flashback to six years ago; Me and my family were all curled up on the sofa, searching for a movie that all of us could watch (for god's sake, I was five!) when my father suddenly stopped at MTV. There were some kind of awards going on - and there she was, Taylor Swift, performing solo in this pretty white dress, her hair in delicate curls. The volume was then turned up, and I could hear her clearly, though I only remember two lines, "He's the reason for the teardrops on my guitar/ The only thing that's got me wishing on a wishing star". So simple, though so dramatic.

Back to 2014 (!). Two days ago, while in total guitar lockdown mode, I remembered the song (!) and within two hours, I learned the lyrics, chord positions, and tempo (!!!!!). Today I played it for our music class and it went really well! (+Anusha Riaz!!!!!)
Anyway, here are the chords! Happy strumming!

Teardrops On My Guitar
                               - Taylor Swift

Tuning: Standard, Capo 3rd Fret
Tone: G
Tempo (Metronome): 99 - 100 BPM

Intro: G  Em  C  D 

(Verse 1)
G       Em        C       D
Drew looks at me, I fake a smile so he won’t see
G        Em                C            D
That I want and I’m needing, everything that we should be
Em                               C
I'll bet she’s beautiful, that girl he talks about
G                                            D
And she’s got everything that I have to live without

G       Em       C       D
Drew talks to me, I laugh cause it’s so damn funny
G        Em            C    D
That I can’t even see, anyone when he’s with me
Em                                C
He says he’s so in love,    he’s finally got it right
G                                       D
I wonder if he knows he’s all I think about at night

G                                   D
He’s the reason for the teardrops on my guitar
Em                                          C
The only thing that keeps me wishing on a wishing star
G                              D                                              Em             C
He’s the song in the car I keep singing, don’t know why I do

(Verse 2)
G       Em         C     D
Drew walks by me, can he tell that I can’t breathe?
G                   Em                C
And there he goes so perfectly
The kind of flawless I wish I could be
Em                                       C
She’d better hold him tight,   give him all her love
G                                   D
Look in those beautiful eyes and know she’s lucky cause

G                                   D
He’s the reason for the teardrops on my guitar
Em                                           C
The only thing that keeps me wishing on a wishing star
G                              D                                               Em          C
He’s the song in the car I keep singing, don’t know why I do

G  Em  C  D   x2

Em                                C
So I drive home alone, as I turn out the light
G                                         D
I put his picture down, and maybe get some sleep tonight

G                                             D
Cause he’s the reason for the teardrops on my guitar
Em                                  C
The only one who’s got enough of me to break my heart
G                              D                                               Em           C
He’s the song in the car I keep singing, don’t know why I do
               G                                       D      
He’s the time, taken up, but there’s never enough
               Em                             C
And he’s all that I need to fall into

G        Em       C      D                                     G
Drew looks at me, I fake a smile so he won’t see


A Greeting From...

Hey all!

You might not know who I have as a guest today...


The one and only...

HONOR HERSELF!! I'll hand it over to her.

I guess I don't need to greet now cos Zoya already has for me, but I'M SO EXCITED TO BE BACK!  
I came to visit her for a week (been here since yesterday) and she has been pushing me to post. I really don't have much to say, just wanted to say hi, so, well, hi! Truthfully, not much is new (other than the fact that I hate Andres :P) but thare's a rumor that Cindy left! :'( Imma miss her a bit too much!
Here's something funny.
(During a celeb quiz)
Anusha: OK, Zoya, I know you know nothing about him, but what is Ross Lynch's full name?
Zoya: Um... IDK... Ross Lynch... *gasp* I know! Ross Finch Lynch!
Anusha: *Death glare* No. (Tells correct answer)
Zoya: (Roaring with laughter)
Anusha: *Death glare* No.
But what really brought me back is the fact that I'm sensing that my presence will return in another identity, so I'll be here often enough in a month or two. 
Cya later! 
Honor :)
That was really sad. But hey, she'll be back. And what was with that "presence will return in another identity"...?
I guess we'll find out in a few months, according to her - let's hope she's right!


Monday, 1 September 2014

Lemon Delight Cake

Hey all! Sorry about the abandonment of the back-to-school countdown, but I swear once school started I began flying around. One week, and I have volunteered for the talent show, the Urdu Drama, and my own baking club is starting at school this week (yikes! More on that later).

Please ignore the hashtag on the cake...

So, August 14th was my father's birthday. And yes, that's Pakistan's Youm-e-Azaadi (independence day) too. Which explains the #IRONY on the cake.

Okay, I'm not gonna talk much now cos I'm starting to doze off right here and still have a recipe to write ×_×
So, my dad hates everything chocolate. At first I was going to make a campfire cake, but then I saw this amazing lemon meringue cake online... and my dad loves lemons ;). I left out the meringue, though, since I figured they would become soggy, but the magic remains the same.

Happy belated birthday, Dad!


3/4 cup softened butter
1 cup sugar
3 eggs
1 tsp vanilla extract
1/2 tsp salt
1/4 cup lemon juice
1/3 cup milk
1 tsp baking soda
1 tsp baking powder
2 cups flour

1 cup softened butter
3 cups confectionary sugar
1/4 cup lemon juice
Optional: yellow food coloring

2 cups lemon curd

   1.      Make the cake: Preheat the oven to 350 ° F ( 180 ° C ). Grease and line 3 round cake pans. Set aside. 

   2.      Using an electric mixer, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating for a minute after each addition. Stir in the remaining ingredients and pour into the prepared pans.

   3.      Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.

   4.      Make the frosting: whip the butter and liquids until fluffy. Add the icing sugar and beat well. If desired,  you acn add a few drops of food coloring for a vibrant color.

   5.      Assemble the cake: layer the curd and cake. Let freeze for 30 minutes before frosting. Serve.

Zoya ♡

Thursday, 21 August 2014

Back to School Supplies: Year Seven Countdown #2!

Hey guys! Like I said yesterday, the countdown is ON! Yesterday I gave you guys some delectable Boston cream cupcakes, and today I give you a list of supplies for all you guys joining Years Seven, Six, Five, and more!

This is basic stuff, really, refer to the image above.
Here's the list:

• Water color
• Paintbrushes
• Highlighters
• Mechanical pencils
• Lead for pencils
• Erasers
• Ruler
• Sharpie permanent marker
• Pencil sharpeners
• Glue stick
• 12 #2 pencils
• Post-it notes
• Mini scissors

And that's it!

You'll notice this cute, furry pencil pouch in the picture. I actually stitched this myself a year ago and have been using this since. If you want to do the same, you'll need some base cloth, filler cloth, and a sturdy zipper. The rest is simply in the design.
This is really sturdy and has never failed me once!

And now, for the school bag. Toward the end of Year Six, I began to make myself get used to single-shoulder bag. It's much more convenient than a double-shoulder bag.

I happened to find this one in our 'attic' (no comment). I guess it belonged to one of my sisters, but I still love it. And yes, it says "Let's kill something!" Why not?

I hope this list and these tips help you, and good luck with the new school year!


Wednesday, 20 August 2014

Boston Cream Cupcakes & Year Seven Countdown!

Hey guys! These days I'm always super psyched because... wait for it... I'M GOING TO YEAR SEVEN! That's right, my second year of middle school, first year of the senior side... yikes!

In the midst of everything that has happened during the past few months, I have not changed too much mentally (references: conversations with +Anusha Riaz... she knows the rest...), which is positively screaming "CAUTION: BACK AND CRAZIER THAN EVER!". That’s mainly a caution to everyone who messes with my friends ;). (Cue Return of the Mack)

Well, that actually screaming "JUST DESSERTS" along with that other thing. This year, I wanted to take this up a notch with filling. And you tell me, what better filled thing than Boston cream pie? And what better than the Brown Eyed Baker Michelle's awesome Boston cream cupcakes?

Before we start, I need to announce two things:

1. I'm doing a five-day countdown till the day school starts! (This is #1!)
2. I have now learnt the riff for Safe & Sound, as promised! The video's coming soon!

So stay tuned!

Boston Cream Cupcakes
Makes 12

For the cupcakes,
3/4 cup butter, softened
1 cup white sugar
3 eggs
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 cup milk
Pinch of salt

For the ganache,
2 cups (16 oz.) dark chocolate, chopped
1 cup condensed or evaporated milk or cream or half-and-half...

For the pastry cream,
2 cups milk (fat content of choice)
3 tsp cornflour
1 tsp vanilla extract
1/3 cup sugar
2 tbsp all purpose flour
3 tsp lemon juice
1 egg yolk

1. Make the cupcakes: Preheat the oven to 350°F, 180°C. Line 12 regular size cupcake tins with paper liners. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating for a minute after each addition. Stir in the vanilla extract. Alternate between additons of the dry ingredients and milk.

3. Pour the batter into your prepared tins. Bake for 10 - 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.

4. Make the ganache: Place the chocolate in a bowl and heat the milk in the microwave or over a stove until almost simmering. Pour it over the chocolate and let it sit for a minute before stirring and placing in the fridge.

5. Make the pastry cream: Bring the first four pastry cream ingredients to a boil, stirring constantly, and the mixture will thicken. When quite thick, remove from the heat and add in the remaining ingredients and whisk for 30 seconds. Pour into a bowl and place in the refrigerator, covered, until cooled completely. When cool, transfer to a pastry bag or ziplock.

6. Assemble the cupcakes: using an apple corer or cupcake corer, gently core the center of the cupcake halfway through; the hole should be about 3/4 - 1/2 inch wide. Fill almost all the way with pastry cream and fit the top back on. Freeze for 30 minutes until fairly cold.

7. Dip the tops of the cupcakes into the cooled ganache. Let the excess drip off, then place in the fridge for 10 more minutes until cool once more. Serve.

Recipe adapted from Brown Eyed Baker.


Tuesday, 12 August 2014

Peachy! (Smoothies)

I recently discovered (thank you, +Mahnoor!) that achool is starting on the 25th. This is a "WOOT WOOT!" because of my half-nerdedness. Bloody hell, not just 'cuz of my half-nerdedness, but because I'll be able to bake again, I'll have peace and quiet to practice my guitar (for those of you who don't know, my new ambition is to become a guitarist), and, most of all, my FRIENDS.

Why, I have two of those too, but THEY'RE IN BOSTON!
Not that it's you guys' faults, Sanya, Faryal.

Anyway, besides bein' "All By Myself", I have, have, HAVE to beat this sweltering Pakistani heat! That's right, people! It's HI 99°, LO 86°; literally! Smoothies are still churning in this crib! Last year, I gave you guys a pomegranate-banana smoothie, but this time, we're keeping it peachy!

(Note: my mom freezes peeled bananas for anytime she wants banana bread, so I used one from that stash.)

Ingredients - serves 2
1 banana, peeled (see note)
2 chopped, pitted peaches, optionally peeled
1 cup Greek yogurt or other
6 ice cubes
A pinch of cinnamon (or more...) for garnish

Whirl everything except the cinnamon in the blender until smooth. Pour into two serving glasses and sprinkle with cinnamon. Serve immediately.

Zoya ♡


As said in The King Arthur Flour: Baker's Companion, Challah must be one of the world's most popular breads.

This various-named bread, traditionally made for the Jewish New Year, Rosh Hashanah, is rich with eggs and butter, which gives it its pale-yellow interior and crisp, dark, golden-brown exterior crust. I used a 3-strand braid, but beautiful 4-or 5-strand braids are a good idea, too.

This recipe starts with a basic quick starter called a sponge, a mixture of 3 vital ingredients: water, flour, and yeast. It's this that results in the lightness of the bread, making it completely irresistible. I would enjoy it with breakfast with a hot mug of tea or coffee...



For the starter:
• 1 cup lukewarm water
• 1 cup white flour
• 2 1/2 tsp yeast

For the bread:
• 2 eggs plus 1 yolk (save the white for the wash)
• 1/4 cup each melted butter and white sugar
• 4 cups flour, plus more for kneading
• 1 3/4 tsp salt

For the wash:
• the reserved egg white
• 2 tbsp water 1 tbsp sugar
• seeds from 4 green cardamom pods


Stir together the starter ingredients and leave to sit for 30 minutes.

After the wait, stir together the starter and the dough ingredients and knead to a smooth dough. This dough is silky and smooth, a joy to work with. Place in an oiled bowl, cover, and let it rise for an hour or until doubled in size.

Once risen, gently flatten the dough and split into three parts. Roll each portion into a long rope, about 15 inches long. Braid them together. Place this braid on a lightly oiled baking sheet and cover with a cloth. Let rise for another half hour.

Preheat the oven to 350° F (180° C).

Beat the wash ingredients together and brush onto your braided loaf. Place it in the oven for about 20 minutes until well browned. Remove from the oven and let cool completely before slicing.

I'm off to chuck mine in the oven.
Zoya ♡