Matthew Leo
Bio
Matthew Leo is an Amazon self-published author of "Zombies Don't Ride Motorcycles". I have written over 200 poems, and written numerous articles. If you enjoyed any article please let me know with a heart & for more content please tip.
Stories (26/0)
Out Of The Mouth Of Babes
My son Tyler was a funny kid. At about two, he already had a rather expansive vocabulary and could verbalize his thoughts and feelings pretty well, I thought, for his age. He would often put words he had just learned in new and strange combinations to see how it would work out, often on-the-fly.
By Matthew Leoabout a year ago in Families
A Toddler’s Guide On How To Make 3 A.M. French Toast For His Mom
One of my earliest escapades occurred when I was only 4 years old. The time me and my brother decided to cook breakfast for my mother. My father was overseas at the time, so we kids wanted to do something to cheer her up. We were all sad he was gone. However, we knew the sweet taste of good French toast was also her favorite. In pitch black darkness, at 3 o’clock in the morning I roused from my sleep. I was barely getting out of my toddler years when for some wild reason I woke up in the middle of the night and had the bright idea to make breakfast for my mother. My heart was in the right place, I thought. I had wanted to do something special for my mother. She was and is my everything. Even at 4 years of age I had acknowledged this, and I wanted to do something I just knew she was going to love. However, intentions don’t often line up with capability when you are only 4 years old. I had also acknowledged this, and decided it would be in my best interests to recruit some additional help for this breakfast-making mission. My younger siblings.
By Matthew Leoabout a year ago in Humans
More Things I have Discovered By Accident On Medium
The Clappy Hands Literally by accident (and I despise using that word, but here its almost a pun) I discovered something rather interesting about the clappy button (claps, applause, etc.) Until now, I have been blissfully ignorant of how the button actually works. If I wanted to clap for a particular piece, I would click the the clappy hands ( I just love saying clappy hands, don’t you?), the exact number of times I felt I would normally clap for something that excited me, or at the very least, earned my respect. I talk more about my ranges for giving claps in the link just below.
By Matthew Leoabout a year ago in Journal
Essential Resources for Writing On Medium (or Anywhere Else)
The following is a short-list of writing resources you may want to consider adding to your bookmarks. After each one I will include a short description for each resource and how it can be used to your best benefit.
By Matthew Leoabout a year ago in Lifehack
Strange Food Combinations and Why They Work
Do you ever wonder how chefs and cooks all around the world do it? I mean, they study for years, honing their skills, learning to manipulate ingredients. They blur the lines between what one food is and what one isn’t, and occasionally marry flavors together in ways that either compliment or heighten the tasting experience of the other. Cooking is an adventure in more ways than one. It is about experimenting, and walking paths that few have stumbled through. In this day, the 21st century is leaving less and less undiscovered territory to explore. It almost seems that everything has been invented. No new ideas left in the world. I submit to you my theory: the world is not quite dead yet. There are still new flavor combinations to discover. You only have to open your mind to the possibilities. Some of the things I have discovered, I have done so by accident. In retrospect, I believe that it is quite possible that some of the great cuisines that are available today were also discovered by accident or out of necessity, but seldom by design.
By Matthew Leoabout a year ago in Feast
How to Use Bacon Grease in Your Dishes to Give Them That Extra Oomph
Over the years, my wife has cooked for me so many different meals that won my heart through my stomach. When we first met, I was skin and bone. Seriously! Whenever my wife explains to people I looked when we first met, it is always "He was about 130 pounds soak n' wet." It was no doubt that her cooking filled me out to where she thought I wouldn't blow away anymore. One of the best ingredients she used in so many of her recipes was the oft-overlooked bacon grease.
By Matthew Leoabout a year ago in Feast
Great Things I Have Accidentally Learned About Writing For The Medium Platform
Medium is a fickle mistress, one that does not give up all of her secrets on the first night love making. She has to be explored and stoked, until she eventually gave me glimpses of what I could do and what I could not.
By Matthew Leoabout a year ago in Lifehack
The Search
This is one of the poems I crafted which very much wrote itself. I tried hard to keep a decent rhyming scheme, and said each line out aloud to make sure the pacing felt natural, with comfortable places to take a breath. It all fell into place quite wonderfully. I love the imagery this poem invokes in my mind, as I can see the captain very clearly in my mind's eye. Although not explicitly stated, his overwhelming feeling of sadness and loss was quite palpable. I think it's all of the implied textures of his pain that make me most proud of this piece.
By Matthew Leoabout a year ago in Poets
How to Get Your Restaurant Ready for Inspection
Make a Perfect Picture One of the more creative ways I have come up with for getting the store cleaned up in general and for getting ready for an inspection entailed grabbing one of my employees (not literally) and positioning him/her at the very beginning of one of the three "aisles" we have in the store. I then give them paper and pen and tell them to make observations on what they see in their field of view that needs to be either cleaned or organized. Once they complete their list, I go tell them to go clean their "picture". Therefore, they go and clean all the items on their list. I then bring them back to their starting spot and have them do it again. Make observations, write them down, and go clean up. Once this side of the "picture" is "perfect", I direct them to go stand at the opposite end of the same aisle. The process begins again and continues until the employee can no longer find anything that they can add to the list. I may make a few observations to get the process started all over again, but usually, by this point, this equates to becoming a final list. The area, when finished, is about as perfect as it can get, save maybe any maintenance repairs that are out of the employee's control. The reason why I set it up this way is simple. These are simply observations managers and crew alike can make in their store. One of the best benefits of this process is that not only do you get a clean store, but employees take a measure of responsibility in that management process. They own their work and the pride that comes from accomplishing what is not normally accomplished.
By Matthew Leoabout a year ago in Journal
The Mandalorian Episode 14 - The Tragedy - A Spoilery Review
There have been many fan theories over the years concerning the death of our beloved elite bounty hunter Boba Fett. As we all diehard Star Wars are aware, Boba suffered as an unfortunate casualty during the rescue of Han Solo from the clutches of the notorious gangster known as Jabba the Hut. Additionally, in subsequent novels and the Dark Empire comic book series, it has been shown Boba himself had revealed to Han and Leia that he had indeed escaped from the Sarlacc pit Han himself had knocked him into. Debates on whether or not such appearances are cannon have raged on, although George Lucas himself had given his blessing for these publications. This is because Boba has not appeared “in-the-flesh” in any of the Star Wars movies since his apparent demise. That is until now.
By Matthew Leoabout a year ago in Futurism
How To Fill The Perfect Box Of French Fries
So, you want to be a French Fry master! This technique should work well at any restaurant that uses a standard fry scoop to serve fries into boxes: McDonald's, Burger King, Wendy's, Bojangles, and even Arby's. Well, there is definitely an art to it. You want to give the customers what they want, but at the same time you do not want to lose a whole bunch or money on food cost by giving out too much in the box. Oh, what to do, what to do? The solution is simple. You can do both! I will teach you a technique allows the fry box or bag to be full enough for the customer, but not overstuffed like my kid's teddy bear. I have had many customers over the years complement me on my fry handling skills. A couple of returning customers always referred to me as the "Fry Station Ninja". A manager takes what he can get I suppose ...
By Matthew Leoabout a year ago in Feast
