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暱稱: empty new home
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國家: 香港
地區: 灣仔區
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2018 年 9 月 18 日  星期二   晴天

1、膚色白-穿帶黃色味的顏色 我提出的基因色彩,就是用膚色來區分適合自己的顏色。膚色白的人,使用帶黃色味的 顏色,如橘、鵝黃、土耳其藍、橄欖綠等。

2、膚色較紅潤、健康-穿帶藍的顏色 膚色較紅潤、健康的,適合使用帶藍的顏色,如辣椒紅、湖水綠、大洋綠、水藍、檸檬 黃等。

3、服裝的基本色推薦no.1-卡其色或駝色 卡其很適合膚色基調為黃色的東方人,尤其這個顏色很容易與其它色融合。

4、服裝的基本色推薦no.2-灰色 灰色是一個不容易出錯的顏色,也非常適合當服裝的主色調,中性的灰,搭配的延伸性 也很大。

5、服裝的基本色推薦no.3-深藍色 深藍是很多男士喜歡選擇的顏色,但它適合膚色偏紅的人使用。

6、服裝的基本色推薦no.4-深咖啡色 深咖啡是一個誠實而沉穩的顏色,跟卡其色一樣,都很適合膚色基調是黃色的人。

7、卡其色為主色調的配色建議 上半身-鵝黃、米白、咖啡、香檳、粉橘、杏黃、蘋果綠。

8、灰色為主色調的配色建議 搭配辣椒紅、純粉紅、寶藍、水藍、葡萄紫。

9、體型、身材的考量 瘦長體型-穿彩度高,較鮮豔的顏色。個子不高的人-穿線條簡單、素色,強調腰身的衣 服。

10、約會時的穿著配色 下半身穿卡其色,上半身代表情感取向,穿粉橘色、或杏黃色,有助於情感上的抒發。 或是下半身穿灰色,上半身穿粉紅色、或帶青蘋果綠的桃紅色。

11、工作時的穿著配色 穿深咖啡配紅色,深咖啡色安全穩重,下半身代表行動力,紅色代表企圖心,適合業務 人員。或咖啡色褲子,搭橄欖綠的上衣,可以傳達出穩定、忠心。另外,淺灰色配酒紅 色、巧克力色,或水藍、深藍色的線衫也相當不錯。

12、休閑時的穿著配色 下身穿淺灰色,上身搭粉紅色、薄荷綠、海水藍、乳白或純白。或者穿卡其色的抽繩 褲,棉質較寬的打折褲,搭淡黃、淺綠、青蘋果綠、或米白色,以選擇能放松心情的色 彩為佳。

13、好用的配件推薦 中型圍巾,可搭配服裝中出現的顏色,如紅色、紫色、灰色、駝色、藍色、墨綠色等, 以及各種款式的帽子。

14、咖啡色或褐色的腰帶 准備寬窄各一,尤其不要把牛仔褲與西裝褲的腰帶混淆。

15、質感好的白色襯衫 白色可襯托花紋類配件的質感與色澤。服裝色彩巧妙搭配 一種顏色只能表現一種風格,不同顏色的巧妙搭配便能變換出千百種非凡的風格。因此,如何使服裝顏色巧妙搭配,對一個人的形象與氣質有著舉足輕重的影響。

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2018 年 6 月 8 日  星期五   晴天
important as you think they should

You Question Your Importance to Others
You are definitely an unattractive person when you constantly question why others don’t see you as important as you think they should. For instance, your two friends went somewhere without you – it doesn’t matter to them – but to you it does. Get over it. They’re still your friend, and their lives don’t stop when you’re not around.

You are the Boss
In a group of friends, everyone should be on an equal playing field. If you’re the one always making the decisions, constantly needing to be in charge, or trying to control what others are doing, you’re acting in an unattractive way.

You are Dishonest
When it comes to being a great friend, or someone who others want to be around, you need to be honest. Many people who partake in ugly behaviors are often dishonest, lying about everything, inquiring about every question asked about them, and how they truly feel about different things. Yes, honesty is the best policy.

You are Rude
If you’re the person that’s frequently impolite, offensive, or embarrassing your friends with your rude comments in public – quit. You’re not someone people want to be around. There are going to be times when you don’t agree with someone, or see something you didn’t want to see, but there’s no point in making a scene, because you’re making everyone look at your terrible behavior and they’re not seeing what you’re seeing.

You are Unreliable, Yet Dependent Upon Others
Are you there when your friends call for help? Or are you always busy when someone needs you? If you’re the person no one can count on, that’s an unattractive quality in friendships. Similarly, if you’re the one always calling for help from others, yet never offering yours when they need it, that’s another unattractive quality that no one wants in a friend.

You are Always Negative
pessimism is not an attractive quality. If you’re constantly putting things down, or seeing situations in a negative light, try and change your attitude. Nobody wants to be friends with someone who’s constantly seeing the negative instead of the positive.

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2018 年 5 月 11 日  星期五   晴天
Rheumatoid arthritis meets precision medicine

In the near future, patients won't have to waste time and be disappointed with months of ineffective therapy, scientists said.

"Now we can start to predict which drugs a patient will respond to," said co-senior author Harris perlman, chief of rheumatology at Northwestern University Feinberg School of Medicine. "We can truly do precision medicine for rheumatoid arthritis. I believe this could be game changing. "

The paper was recently published as an uncorrected proof in Arthritis & Rheumatology and will be officially published in the journal in late May. Richard pope and Deborah Winter also are lead Northwestern authors.

Treatment for rheumatoid arthritis now is trial and error.

"We have so many different biologic drugs and there's no rhyme or reason to give one drug versus the other," perlman said. "We waste $2.5 billion a year in ineffective therapy. And patients go through 12 weeks of therapy, don't respond and get upset."

Scientists in the multi-site study were the first in the U.S. to use ultrasound-guided therapy to take a tissue biopsy in the affected joint. In the past, blood samples were used to try to determine the effectiveness of the therapy and disease progression Varicella associated pneumonia.

"It's just like oncology, where you go to the tumor," perlman said. "Why go anywhere else? In rheumatoid arthritis, we've never gone to the target organ."

Improved ultrasound guided techniques make the new technique possible, perlman said, noting joint biopsies began in Europe about six years ago.

Scientists in the six-site study analyzed the tissue in 41 rheumatoid arthritis patients, separating out different immune cell populations. They focused on macrophages, essentially the garbage collectors of the immune system that are overactive in rheumatoid arthritis. These cells produce toxic, inflammatory proteins that destroy the joints. Biologic therapy removes the protein molecules being secreted by the macrophages.

The study included 30 patients from Northwestern and the remaining 11 from the University of Alabama at Birmingham; Washington University, Columbia University, Mayo Clinic and University of Michigan.

In the past, scientists have tried to determine therapeutic effectiveness by separating patients into groups based on their clinical parameters such as what antibodies they are producing against themselves, how swollen their joints are and medications they are taking. Then scientists tried to see if these parameters could predict therapeutic efficacy. But that hasn't worked, perlman said.

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Instead, perlman and colleagues segregated patients based on the genes being produced by their macrophages. They identified two patient groups who shared aspects of the genetic profiles.

Next, the scientists identified which of these patient populations had joints that were getting better and what biologic therapies they were taking. They also identified a gene sequence associated in patients with early disease. The earlier the patient is treated, the more effective the therapy.

The next goal is to predict which patients will have the best response -- based on their genetic signature -- to a specific drug.

In a new study, researchers are taking joint biopsy tissue from patients at the start of a new therapy and then six weeks later to see if they can find a predictor gene sequence that will clearly identify which patients respond to a particular therapy.

"The idea is to develop gene sequences to predict whether a patient will respond or not," perlman said. "Our goal is that this procedure will become the standard of care of for all patients with rheumatoid arthritis."

Cooking with , visit our website to find a variety of steak recipes with asian and western flavours. Heat up a wok and try these hidden and tasty recipes, with the best quality of European beef.

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2016 年 1 月 8 日  星期五   晴天
'I thought they could kill us, and nobody would notice'

Victims have described chaos outside the city's main station, as the men carried out dozens of attacks with little apparent response from the authorities.

Correspondents say the identification of the attackers as North African or Arab in appearance has caused alarm in Germany because of the influx of more than a million migrants and refugees in the past year.

Some of the women caught in the violence have begun speaking of their ordeal.
'Surrounded by 20 to 30 men'
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Media caption"Twenty or 30 men surrounded us and we couldn't even move anymore"

Michelle told the BBC News how she and her friends became surrounded by between 20 and 30 men, who were speaking a foreign language.

"They grabbed our arms... pushed our clothes away, and tried to get between our legs or I don't know where.

"They got everything we had in our pockets."

She said German police needed to provide more protection for women and girls.

"We are all really shocked that something like this could happen, especially at an event like New Year's Eve."

The search for answers
'I thought they could kill us, and nobody would notice'
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Media caption"I thought if we stayed here, in this crowd, they could kill us ... and nobody would notice"

One woman, whose identity has been protected, told German television how gangs of men assaulted her in the crowd.

"All of a sudden these men around us began groping us," she said. "They touched our behinds and grabbed between our legs. They touched us everywhere.

"So my girlfriend wanted to get out of the crowd. When I turned around one guy grabbed my bag and ripped it off my body."

She said she felt in extreme danger, but there were no police officers to help.

"I thought to myself that if we stay here in this crowd they could kill us, they could rape us and nobody would notice. I thought we simply had to accept it.

"There was no one around us who helped or was in a position to help. All I wanted was to get out.

"I was scared that I wouldn't leave this crowd alive. I was scared that if someone showed up with a knife I could be raped in the middle of the street."

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2015 年 12 月 21 日  星期一   晴天
that’s what makes it so interesting."

It’s fascinating for anyone who’s a fan of his work," says Kerrigan. "You can see how these themes and places evolved in his writing reenex 價錢, but it’s in a totally different medium and that’s what makes it so interesting."

Potter never made another documentary, but he remained committed to television. His dramas were written for the small screen, not the stage.

The standout documentary on this DVD is Pop Goes the Easel, which Ken Russell made for the BBC’s arts strand, Monitor, in 1962. In this intimate, freewheeling film, Russell follows four young British artists around London at the advent of the Swinging Sixties Reenex好唔好.

His Pop Art quartet includes a youthful Peter Blake, but the star of the show is Pauline Boty - a talented, alluring artist who died of cancer a few years later, aged just 28.

    There was room to experiment, which makes it a really exciting time
    Lisa Kerrigan, BFI National Archive

Russell’s documentary captures the essence of Pop Art, and the optimism and excitement of London in the early Sixties. It’s not just a film about Pop Art - it’s a Pop artefact in itself.

So what were the ingredients that made these documentaries so varied and creative? Why did documentary-makers flourish in this era like never before?

These films were fresh and vital because TV was still a youthful medium. If you wanted to make documentaries, there was no career plan.

These directors came from a wide range of backgrounds. Schlesinger was an actor, Donnellan was a journalist, Russell was a merchant seaman. They were amateurs, in the true sense of the word. "There was room to experiment, which makes it a really exciting time," says Kerrigan. "The medium was developing, but TV audiences were developing as well reenex."

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2015 年 12 月 8 日  星期二   晴天
2–3 tbsp vegetable oil


This recipe makes excellent use of a whole chicken. Serve with rice, or if you have time, homemade roti.

This meal, if served as six portions, provides 491kcal, 59g protein, 27g carbohydrate (of which 6g sugars), 15g fat (of which 3g saturates), 7g fibre and 0.7g salt per portionreenex.

    1 medium chicken, prefereably free-range, jointed into 8 pieces

    3 tbsp curry powder, mild or hot, depending on taste

    2–3 tbsp vegetable oil

    2 medium onions, sliced

    2–3 garlic cloves, finely sliced

    2 medium waxy potatoes, chopped into 2cm/¾in cubes

    2 red chillies, seeds removed and finely chopped

    2 tbsp garam masala

    600ml/20fl oz chicken stock

    3–4 spring onions, chopped to garnish

Preparation method

    Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge.

    Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all overreenex . Remove the chicken from the pan and set aside.

    Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened.

    Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil.

    Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer.

    Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or rotireenex.


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2015 年 11 月 20 日  星期五   晴天
its geographical location and history.

  The presence of illegal weapons is closely connected to serious crime and vice-versa. This means that there is a black market for firearms in all major European cities reenex

However, Belgium is an important player because of its geographical location and history.

For centuries the country has been a major producer and exporter of firearms. Moreover, until 2006 it had quite liberal domestic gun legislation reenex , making the country a European hot spot for the arms trade, including for people with bad intentions.

Even though Belgian legislation is now stricter and more solid, the country has retained this reputation.
Smuggling from Balkans

It is not a coincidence that some of the people carrying out these attacks have a personal history of criminal violence. Since the black market in guns is closely linked to serious crime networks, previous connections - based on trust - enable them to secretly acquire firearms a style="color:#55AED6; text-decoration:none;" href="https://www.facebook.com/maggieleemankwan/posts/10153153762317772">reenex .

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2015 年 11 月 3 日  星期二   晴天
Cohen later had a second daughter.

    It was the best decision I ever made,” said Cohen, who is now 48 and lives in New York. She was thrilled to be a stay-at-home parent, even though managing a family on just her husband’s teaching salary was difficult. “My husband took on extra jobs — coaching, tutoring — and we lived lean,” Cohen said. “One car, no dinners out, no extras miris spa.”

Eventually, to supplement the family’s income, Cohen started a business that she runs from home — a referral service for home improvement (DIY) contractors. “Being able to stay (at) home with my daughter was my motivation miris spa,” she said. Cohen later had a second daughter. “I’m so grateful that I didn’t miss a day of my children’s lives.”

Being able to stay at home full-time with children is a dream for many parents — but difficult to achieve in a world of dual-income expenses. “It’s a double whammy for your finances, because not only are you potentially reducing your household income, you’re also increasing your expenses — kids are not free,” said Wes Brown, a financial advisor with Rather & Kittrell in Tennessee in the US miris spa .

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2015 年 10 月 27 日  星期二   晴天
the result is expected to be close.

     Turnout has been high in Tanzania's most competitive general elections, officials say, as a new opposition coalition tries to end the governing party's 54-year grip on power Reenex好唔好.

In some areas, voting was extended to allow those still in queues to cast their ballots, officials added.

Opinion polls have put the governing Chama Cha Mapinduzi (CCM) party ahead, but the result is expected to be close Reenex好唔好 .

Four opposition groups are backing one candidate, a former prime minister.

The BBC's Tulanana Bohela reports from the main city Dar es Salaam that usually busy streets and markets are deserted, and large queues have formed at polling stations as people wait patiently to cast their ballots.

President Jakaya Kikwete, who is standing down after two terms, has called for peace ahead of the election, adding that "anyone who tries to cause trouble will be dealt with" Reenex好唔好 ; .

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2015 年 10 月 19 日  星期一   晴天
police record and apparently acted alone.

The suspected attacker, a German national, was angry about Germany's immigration policy, officials said.

Germany is struggling to cope with a huge influx of asylum seekers and Ms Reker has been in charge of finding accommodation for migrants arriving in Cologne spa 香港 .

Prosecutors say the 44-year-old suspect, who has not been named, faces charges of attempted murder and causing grievous bodily harm.

A psychiatric examination indicated he can be held criminally responsible, prosecutors and police said on Sunday.

Officials said the man had no police record and apparently acted alone.

Ms Reker was attacked while running a party information stand in Cologne, Germany's fourth-largest city. Four other people were injured miris spa hk.

She underwent an operation on Saturday and doctors say it went well. Ms Reker is expected to make a complete recovery, they added.

German Chancellor Angela Merkel expressed her shock at the attack and Interior Minister Thomas de Maiziere called it "appalling and cowardly".

Germany has said it expects 800,000 asylum seekers this year, but a leaked report suggested the number could be as high as 1.5 million miris spa.

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2015 年 9 月 14 日  星期一   晴天
225g/8oz cooking apples, peeled, cored and diced

Try this mouthwatering winter warmer of red cabbage stewed with apples and spices.

    1 tbsp sunflower oil

    1 onion, chopped

    450g/1lb red cabbage, shredded Serviced apartment Sheung Wan

    225g/8oz cooking apples, peeled, cored and diced

    2.5cm/1in piece fresh root ginger, peeled and grated

    pinch of ground cinnamon or allspice

    150ml/¼pt vegetable stockreenex

    salt and freshly ground black pepper

Preparation method

    Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.

    Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.

    Season to taste and serve.

Required technique eleaf melo 2

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2015 年 8 月 20 日  星期四   晴天
Zucchini Frittata with Caramelized

 Serves 4

2 zucchini
2 small red onions
1 tablespoon coconut or olive oil, divided
2 tablespoons balsamic vinegar
4 zucchini flowers (optional)
1 clove garlic, minced
4 large eggs
Leaves from 10 sprigs thyme
Zest of 1 lemon reenex
1/4 cup milk
Sea salt and freshly ground pepper, to taste
130 grams goat cheese

Preheat oven to 350° F (175° C).

Cut zucchini and onion in thin slices.

Preheat a skillet over high heat. Add half of the oil and sauté the onion for about 6 minutes, until soft. Add the balsamic vinegar and sauté for another 5 minutes. Remove from the pan.

In the same pan, add the other half of the oil and cook the zucchini until browned and soft, adding the garlic halfway through reenex .

In a large bowl, whisk together the eggs, thyme, lemon zest, and milk. Season with salt and pepper.

In an ovenproof skillet, combine the zucchini and onions. Pour the egg mixture on top and then crumble the goat cheese over the whole dish.

Gently place the zucchini flowers on top, if using, and bake the frittata for about 30 minutes, until set and golden brown. Take out of the oven, sprinkle on some more thyme, and serve with a salad and/or bread reenex.

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2015 年 8 月 13 日  星期四   晴天
summer truffle, optional


Once past the marinade, this easy venison recipe is so quick. Let the flavoursome ingredients do your work for you.

For the venison

        500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions

        5 tbsp extra virgin olive oil

        1 tbsp balsamic vinegar

        1 carrot, finely chopped

        1 onion, finely chopped

        salt and freshly ground black pepper

For the sauce

        100g/3½oz unsalted butter

        2 small onions, very finely sliced

        40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)

        150g/5oz fresh porcini mushrooms, thickly sliced

        2 tbsp balsamic vinegar (aged for 10-15 years)

        4 tbsp dry sherry

        6 tbsp double cream

        salt and freshly ground black pepper

To serve

        1 summer truffle, optional

Preparation method

    For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.

    For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.

    Add the morels and cook for 10 minutes.

    Add the porcini and fry for a further 3-5 minutes.

    Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)

    To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.

    Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.

    To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.


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2015 年 8 月 10 日  星期一   晴天
sleep with other men when he refused.

A sexless marriage is a common trigger for divorce globally. But last year, a man in Mumbai (formerly known as Bombay) wanted to divorce his wife because of too much sex.

In his petition, the man described his wife as having an "excessive and insatiable appetite for sex" ever since their marriage in April 2012, according to a report by the Press Trust of India news agency.

He alleged that she would force him to have sex, even at times when he was sick, and threatened to sleep with other men when he refused.

He said his wife's "cruel behaviour" and her "adamant, aggressive, stubborn and autocratic" nature had made it difficult for him to live with her.

Last year a family court in Mumbai ruled in the husband's favour and granted a divorce after his wife failed to appear before the court, with the husband's evidence remaining unchallenged, the news report said reenex.



reenexArranged marriages remain common in India but the reason one man gave for wanting to end his union was far from usual - he complained of being traumatised by his wife's acne problem.

In his divorce petition, he argued that the pimples and boils on his wife's face prevented him from consummating their marriage during their honeymoon in 1998.

Ruling in favour of the husband in 2002, a family court in Mumbai said the "repulsive condition of the wife is undoubtedly tragic for the wife but this is traumatic for the spouse".

The court added: "The woman played a fraud on him by not disclosing the fact that she had a [skin] disease."

The ruling came despite the wife's doctor telling the court her skin condition was treatable and would not negatively affect their sex life.

Although skin diseases like acne are not legally recognised as grounds for divorce, under India's Hindu Marriage Act - which applies to 80% of the country's population who consider themselves Hindu reenex - leprosy or a "venereal disease in a communicable form", including HIV-Aids or hepatitis B, can be grounds to end a marriage.

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2015 年 8 月 7 日  星期五   晴天
the sea floor using specialist equipment.

Malaysian plane were detected was ruled out, efforts turned to reviewing search data and surveying the sea floor using specialist equipment.

This further analysis of satellite data resulted in identifying a new search area announced in June, shifting the focus to an area 1,800km (1,100 miles) off Perth CG210.

This area's sea bed is being mapped by the Chinese survey ship Zhu Kezhen, which was joined in June by the Dutch-owned Fugro Equator vessel.

The survey is expected to yield detailed information about the shape of the ocean floor, considered essential to the search for the missing plane.

Without the mapping phase, it would not be safe to put down submersibles to conduct a metre-by-metre search, as there is a high risk these vehicles would be lost.

The mission is expected to take up to a year, at an estimated cost of $55m (£34m) or more.

Authorities have also asked the UN's Comprehensive Nuclear Test Ban Treaty Organization to check its system of hydrophones, which are designed to pick up possible nuclear tests, for any clues as to where the aircraft may have crashed reenex.
Who has been taking part in the search?

Eight countries have been assisting - Australia, China, Japan, Malaysia, New Zealand, South Korea, the United Kingdom and the United States.

The investigation is being led by the Malaysian authorities, who are also liaising with the FBI, Interpol and other international law enforcement agencies.

The Australian Transport Safety Bureau (ATSB) is leading the underwater search for missing Malaysia Airlines flight MH370 reenex.

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2015 年 7 月 16 日  星期四   晴天
Turkey Pho

Author Notes: Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup typically made with beef. It can also be made with chicken (which is known as pho ga), seafood, or in this case, turkey (definitely not traditional!). Apart from toasting the spices (very important...don't skip this step), this is very simple to make, particularly if you use store-bought chicken stock. It's a little austere with just the kale (perfect for the days after Thanksgiving as far as I'm concerned), and you are welcome to add additional vegetables. Traditional pho uses rice noodles but I prefer it with cellophane (bean thread) noodles. This recipe was inspired by Jaden Hair's recipe for Chicken Pho.

Anyone who knows pho knows that it's all about the broth. WinnieAb uses turkey leftovers (meat and stock, which should really be homemade for this) to coax the most out of this soup. She also adds some warm spices -- coriander, cloves, star anise and cinnamon -- which she toasts beforehand to amp up the broth. Chopped kale is an unusual addition that adds some welcome heft -- we preferred 1 cup rather than 2. As with any pho, don't forget to squeeze in some fresh lime juice just before eating -- it provides a welcome hit of acid that really wakes up the dish.

Makes 2 big bowls of soup

Toast the spices

2 tablespoons coriander seeds
4 whole cloves
4 whole star anise
1 cinnamon stick

Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside CG210 .

Make the turkey pho

1 quart homemade turkey stock (or homemade or store-bought chicken stock)
1 bunch green onions (green top parts only) chopped
1 3-inch chunk of ginger, sliced and smashed with side of knife
1 teaspoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
1-2 cups kale, chopped into bite-sized pieces
1/2 pound leftover turkey breast, shredded
1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
1-2 tablespoons cilantro, chopped- for garnish (optional)
1-2 tablespoons chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
Sriracha chili sauce to taste reenex

In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.

Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.

Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.

Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.

Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating reenex .

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2015 年 6 月 25 日  星期四   晴天
Foolproof Ice Cream

Author Notes: After making a number of ice cream recipes that did not turn out well, I dug into the "science" of making ice cream at home. Eventually I happened upon a PDF of the introduction to "How to Make Ice Cream," an out-of-print book published by The Cook's Illustrated Library, and put together this recipe from what it taught me. The recipe below is for vanilla, but you can adapt it to make lots of different flavors.

When we first read Tammy’s recipe, we were slightly intimidated by the use of temperatures, as we tend to rely on sight and feel when it comes to making ice cream. When the method worked perfectly, we realized that these details are really helpful for people who don’t have much experience with custards. Tammy’s recipe makes a perfect, fragrant and not-too-sweet vanilla ice cream, and she gives you the option to add your own flavors in the last step. After tasting the vanilla, we decided to play around, by folding in 1/ 3 teaspoon strong peppermint extract (we used Boyajian), 10 finely chopped spearmint leaves and 6 ounces finely chopped dark chocolate. It was some of the best mint chocolate chip ice cream we’ve ever had.

Serves about 1 1/4 quarts

4 egg yolks
1.5 cups heavy cream
1.5 cups whole milk
3/4 cup sugar
1 vanilla bean

Heat milk and cream in a small saucepan with some sugar to 175 degrees. (Use a candy thermometer!)

Meanwhile, beat the yolks with the remaining sugar at least 2 min. with an electric mixer or 4 min. with a whisk until pale yellow.

Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as you pour.

Whisk the thinned egg yolks back into the saucepan containing the remaining milk-cream-sugar.

Scrape the insides of the vanilla bean into the saucepan.
Heat to 180 degrees.

Pour the cooked custard through a fine mesh strainer into a container.
Chill custard to 40 degrees or lower. (I usually make the custard right before I go to sleep so it can chill in my refrigerator overnight.)

Churn for 30 mins. If you have any add-ins, add to the ice cream for the last 30 seconds.

Put in the freezer in an air-tight container for 2-4 hours to harden completely.

30 mins. before serving, transfer from the freezer to the fridge.

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2015 年 1 月 21 日  星期三   晴天
Leftover Turkey Recipes

I f you're anything like us, you'll have plenty of turkey left over after your Thanksgiving meal. Too much if you're not sure what to do with it—just enough if you do. To help make sure you fall into the latter camp, we've rounded up our favorites ways to turn extra turkey into simple, delicious soups, salads, sandwiches, and more.


Give Away

Guests will appreciate being sent home with a full "turkey bag" of leftovers. Be sure to have plenty of Tupperware containers on hand to facilitate the divvying-up.

Cool Safely

Instead of refrigerating a whole bird, pull the meat off the carcass and cut any large parts into small pieces. This saves space, but more importantly, it allows the turkey to cool more quickly and spend less time in the temperature range (anything above 40°F) in which bacteria can grow. Properly stored cooked turkey keeps for a few days in the fridge.

Wrap Well Before Refrigerating

Cover the turkey tightly so that it stays as moist as possible. Of course, you may still want to moisten the leftover meat with a little chicken broth or turkey stock when reheating.

Waste Not

All you have left is bones? They'll make a delicious turkey stock.

Round Out the Meal

Got other leftovers? Use up mashed potatoes with this tasty Halibut Pot Pie and cranberry sauce in these Quick Cranberry Trifles.

Save for a Snowy Day

Tired of eating turkey? You can freeze the meat for up to two months. It'll make a delicious addition to your favorite soup when the December chill sets in.

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2014 年 12 月 11 日  星期四   晴天
Sushi In Tokyo

If you want to taste really fresh sushi, you have to go to the source - the Tsukiji fish market in Tokyo, which has become one of the biggest tourist attractions in Japan.

The market opens well before dawn and restaurant chefs from across the city come to buy the catch as soon as it is brought off  the fishing boats Loop app android. To see the live tuna auction you have to get in line before 6:00 am because only a handful of tourists are admitted. Being pretty jet lagged, we were up way before 6 am!

As you watch the fork lifts loaded with crates of fresh seafood careening wildly across the market in every direction, you quickly appreciate why they don't want too many visitors wandering around and getting in the way!

After touring the fish stalls in the market and marveling at the sheer variety of sea creatures available, you build up quite an appetite for breakfast. Luckily, one of the best sushi restaurants, Sushi Dai is right around the corner.

It is a tiny place with a small counter that accommodates only about 10 people at a time. When we got there, even at the early hour of 7 am, there was a lineup of about 50 people waiting to get in smartone. I guess I wasn't the only one thinking sushi for breakfast is a good idea! 

Since very little English was spoken or understood, we placed ourselves in the hands of the chef, leaving it up to him to prepare whatever he thought best. We sipped on seafood miso soup, brimming with tiny scallop, shrimp, clams and other goodies while we waited for him to create our breakfast. Watching him speedily and effortlessly make sushi after sushi for the waiting clientele was a learning experience in itself!

We did not know quite what to expect but the sushi, the freshest imaginable, was fantastic. The chef kept a close eye on us to make sure that we ate it the right way. When I accidentally dropped my white albacore tuna sushi into the little bowl of soy, he was so horrified that he came around from behind his counter, confiscated my soy bowl, threw away my pricey tuna sushi and started me fresh with a new piece! I didn't dare dip any more sushi into soy after that Private Cloud!

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2014 年 11 月 21 日  星期五   晴天
Shirtless Ryan Gosling Cookies

Taking liberties with a recipe is one thing, taking liberties with a recipe name is another. When Dorie Greenspan first published the recipe for Pierre Hermé’s famous double chocolate cookies, they were called “Korova Cookies” for the restaurant where they were served in Paris. Then, one day, Dorie’s neighbor told her that the cookies were good enough to bring about world peace, so she renamed them World Peace Cookies and that went a bit viral. For some strange reason, though, these cookies never made an appearance in my kitchen Maggie Beauty. Maybe it’s because, in my small-mindedness, I thought: “How good could chocolate chocolate cookies be?” Then, last week, I made them and they were so good, so instantly adored, I knew I had to give them an even more appropriate name; the kind of name that could make a viral cookie go even more viral. And so Shirtless Ryan Gosling Cookies were born.

Sure, Ryan Gosling wouldn’t look very good shirtless if he actually ate these cookies, but that’s besides the point. The point is that these cookies are very much worthy of your attention. They’re such a cinch to make: you cream butter with two kinds of sugar (white and brown) along with a healthy dose of salt and some vanilla; then you sift in flour, cocoa powder, and baking soda. It comes out a bit crumbly:

Worry not, though: you shape that into two logs, wrap with plastic wrap, and refrigerate for hours or days or even freeze for the months ahead. These cookies last a long time Maggie Beauty.

When you’re ready to make them, you carefully slice them with a sharp knife. They’ll crumble a bit, just pack them back together and bake at 325 for 10 minutes or so:

They won’t look very done when they’re done, but just trust that after they sit on the cookie sheet for a little while after they come out of the oven, they’ll be perfectly set up. Like, I don’t know, the abs of a certain someone.

And one bite of these and you won’t mind as each ab of yours morphs into flab. They’re really hard to describe: incredibly delicate, buttery, rich and oh so chocolatey. Eat one and you’ll already be eating another one before you can think about it.

Whether you call them Korova Cookies, World Peace Cookies, or Shirtless Ryan Gosling Cookies, the point is you’ll be making them a lot. And with Dorie Greenspan’s new book “Baking Chez Moi” coming out this week, there’ll be plenty of more Shirtless Ryan Gosling delicacies coming your way soon maggie beauty.

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2014 年 11 月 3 日  星期一   晴天
Mini Coconut Pound Cakes

I have a bit of a soft spot for mini desserts. Once you get past the adorable tiny-ness of them, there’s a practical side, too. Mini-size is usually my first thought when it comes to a portable dessert or dessert for a crowd. There’s no slicing and serving. Everyone can just help themselves to their own individual serving Fine Wine.

These little pound cakes are a new favorite for me that will likely see a lot of action this summer for cookouts, picnics, and such.

I like the subtle sweetness of these little guys Pegboard Displays. The coconut adds a lot in the flavor column without overpowering the simple cake. The texture is just lovely, too, with a bit softer crumb than the standard pound cake.

My favorite thing about these mini cakes, though, may be the fun of serving them with various fruit preserves. Coconut and fruits go together so well that it’s hard to go wrong with a companion flavor. I served this batch with one of my favorites, strawberry-raspberry preserves. The preserves really bump up the sweetness and flavor and also provide a splash of summer color.

I made these in standard muffin pans Voting System, but you can go even more mini with mini muffin pans for bite-size cakes.

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2014 年 10 月 17 日  星期五   晴天
Lamb Fried Rice

Sometimes life hands you a little fright to remind you of how lucky you really are.  Not that I am in any way unaware of the gems life has strewn across my path…but, as with most people, I am no stranger to trivial discontent and the worrying mind-whisperings it brings.  We all fall victim to this, if we are honest handmade jewelry, and I certainly am no different, despite my best and most valiant efforts.

In truth, however, we truly are lucky.  Writing on this blog means I am able to afford a computer, an internet connection, and a camera…luxuries that many (too many) in this world cannot enjoy.  This being a food blog also means that I have access and am able to procure three square meals a day, even if I need to pinch pennies and cut corners sometimes.  My ample curves mean that I am, without a doubt, thoroughly enjoying those three square meals a day, sometimes a bit too much.  The ratty leggings I am wearing, which have seen better days, are worn to the quick because I am lucky enough to have a job that allows me to stay at home (and consequently not have to spend my money on suits and nylons like I did when I worked in a bank).

To cut a long rambling short, the little fright came in the form on myself landing in the hospital for a couple of days.  I won’t bore you with the details; I am doing fine now and well on the way to recovery.  I am just nursing myself a bit and feeling a tad more fragile than usual.  But that’s nothing some rest, comforting food, and tender loving attention from the C’s can’t fix.  And for that I am truly thankful.

So…that explains the little spot of inactivity over here.  It also explains the dearth of cooking (except for one glorious chicken massaged in butter and roasted to divine curative results).  It’s times like these when you lean on leftovers (or takeout – yes, I do takeout…don’t judge!) and try to make something of them that is halfway decent in the hopes of affording yourself some nourishment during trying times data centre hk.

This, I am happy to report, was more than halfway decent.  And a wonderful way to use up leftover lamb chops (for example if you had some leftover from this dish), which we all know lose almost all of their luster the day after.  This is also a great way to use leftover steak or pork chops, which are similarly dreary when not freshly cooked.

Here’s what you do: Chop your leftover lamb into bite size pieces (make sure to include all the fat).  In a pan, heat some olive oil, and then when hot add some finely chopped garlic and sliced onion.  Cook until the onion is soft and garlic a bit toasty.  Add the lamb and toss.  Depending on what flavors you initially used with the lamb you can add more here – add some rosemary if you used it, or, if you had made this, add more paprika.  Add day old rice and toss, letting it absorb all the flavors.  Season with salt and pepper, and a couple of good dashes of Worcestershire sauce.  Taste and adjust seasoning.  If you’ve got some fresh herbs around, you can add them here.  I imagine this would be nice with some just-blanched peas mixed in as well.

Tip: If you have leftover lamb chops, pork chops, or steak that you don’t see yourself using in the foreseeable future, just toss them in the freezer.  One day, when you are tired and/or busy, you can pull it out and have this wonderful fried rice on your table in no time!

Oh, and if you are feeling extra fragile, a fried egg on top of this will do miracles.

If you like this, feel free to share as part of my efforts to #fightfoodwaste under the tag #500daysoffriedrice :)  Here's another idea for fried rice office chair.

That’s all for now kind folk!  I hope to have more for you soon.  In the meantime, let's be grateful for what we have…and use those leftovers!

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2014 年 9 月 12 日  星期五   晴天
Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.
For steaks

    2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
    1 tablespoon vegetable oil

For béarnaise

    1/4 cup dry white wine
    1/4 cup white-wine vinegar
    1/4 cup finely chopped shallots
    2 tablespoons chopped fresh tarragon, divided
    3 large egg yolks
    1 stick unsalted butter, cut into 8 pieces
    1/2 teaspoon fresh lemon juice, or to taste

    Accompaniment: shoe string potatoes


Cook steaks:
Halve steaks crosswise Dream beauty pro, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).

Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.

Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble) Dream beauty pro hard sell.

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

Cooks' notes: ·The egg yolks in the sauce will not be fully cooked.
·Béarnaise can be made 20 minutes ahead and kept in bowl Dream beauty pro hard sell, covered, over hot water off heat.

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2014 年 8 月 25 日  星期一   晴天
Lemon Gnocchi with Spinach and Peas 滿足

Makes 4 servings

active time
10 min

total time
20 min
The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi handmade jewelry.

    1 cup frozen baby peas (not thawed)
    1/2 cup heavy cream
    1/4 teaspoon dried hot red-pepper flakes
    1 garlic clove, smashed
    3 cups packed baby spinach (3 ounces)
    1 teaspoon grated lemon zest tsim sha tsui hotel
    1 1/2 teaspoons fresh lemon juice
    1 pound dried gnocchi (preferably De Cecco)
    1/4 cup grated parmesan


Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes ARTAS hair transplant.

Add spinach and cook over medium-low heat cloud backup, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi Hong Kong Chinese Festivals.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary ecig reviews.

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2014 年 8 月 17 日  星期日   晴天
Kitchen Knives & Chopper Chef Knife Giveaway

To cook you need a knife. It's as simple as that. You can "cook" raw food without a stove, possibly even manage a meal without running water, but cooking generally requires trimming, cutting, chopping, paring, slicing and dicing. The knife or knives you choose are up to you. Some prefer smaller knives, others like large knives. I've found that no matter how many knives you own, you likely will gravitate towards one or two full lace wigsAntique jewelry.

What knives do you need?
If you had to limit yourself to the bare minimum, I'd say you should have a small paring knife, a large chefs knife and a serrated knife. The paring knife is ideal for trimming, peeling and small jobs in general, the chefs knife for just about everything else except slicing bread and tomatoes, which is why you need a serrated knife. After that it's really up to you. Which knives you choose, the style and size, are a completely personal decision, but I would recommend finding something you are comfortable using and that is the best quality you can afford.

Choosing a knife
I have a few ceramic knives I enjoy using, but they are very delicate and can easily break and chip. Most knives are made from steel. But there are lots of different kinds of steel. Stainless steel knives are fairly inexpensive but don't retain a sharp edge for very long. Carbon steel does stay sharp longer, but is prone to darkening and requires proper care or it will rust. High carbon stainless steel pretty much offers the best of both worlds. I have Japanese and German knives. Both are good, none are perfect, and it's nice to have a variety of each.

Chopper Chef knife review
Recently while my knives were being sharpened at Bernal Cutlery, a shop that specializes in sharpening using a Japanese whetstone, I had the pleasure of using an American made knife from New West KnifeWorks. I already have two of their steak knives and I really enjoy using them. The knife I received was their Chopper Chef Knife, which is similar to a santoku knife in shape. It's smaller than I typically prefer, but has nice heft, balance and an ergonomic handle. The cutting edge of the blade is very large. It's also gorgeous, thanks to the fusion wood handle. If you had to choose just one knife, this is a very good choice, small enough to handle paring and trimming jobs and heavy and long enough to chop your way through a large onion or even to butcher a chicken or chop meat for stew.

Thanks to New West Knife Works I am giving away a Chopper Chef Knife (retail value $119) to one lucky reader!

To win:

1. Leave a comment on this post and tell me which knife you use the most, or your favorite knife
2. The contest will end at 10 pm PST on Sunday, July 29, 2012.
3. A winner will be chosen at random and will be announced on Monday, July 30, 2012.
4. Giveaway is open to US residents or anyone with a US mailing address.
5. One comment per person, please Outsourcing payroll, and you must include your email address to win (in the registration is fine, you don't need to leave it in the body of the comment).

New West Knife Works is also holding a contest of their own and giving away an entire knife block. Head over to their Facebook page to enter.

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2014 年 7 月 13 日  星期日   晴天
Mexican Cooking Class with Ruth Alegria

It's hard to spend time with Ruth Alegria, and not want to jump on the next plane to Mexico City. To say she knows Mexican food would be an understatement. Ruth has lived in Mexico City for almost 10 years and before that studied the cuisine with luminaries including Diana Kennedy and Enrique Olvera. She also opened the first Mexican restaurant in Princeton, N.J., in 1980 and received two stars from the New York Times glass teapot set.

Her culinary tours and cooking classes at Mexico Soul and Essence are not just beloved by her students, but were singled out by Saveur magazine as among the best in all of Mexico. But it's not just the recipes, it's the techniques and insights into shopping, ingredients and the history and culture that make her such a wonderful teacher and guide.
This past Sunday at the lovely Tamarindo Antojeria restaurant in Oakland, proprietor Gloria Dominguez hosted a cooking class with Ruth. We made salsas, agua fresca, a creamy poblano soup, an ensalada with nopales and another with grilled spring onions, cochinita pibil and pollo pibil, fish wrapped in hoja santa and more. I learned so much, it's hard to know where to start! But here are a few tidbits:

* Seek out Mexican oregano, it is much different than the Mediterranean variety, and very fragrant (a bit sweeter I'd say).

* Toast herbs on a comal, in addition to spices and vegetables. A cast iron comal is probably better than non-stick.

* Cook your salsas, if you want them to last longer in the fridge.

* Add chia seeds to agua fresca baby bed.

* Cut chayotes in half, then boil them just until a knife will pierce them, not till they are soft!

* If dried chiles are brittle, do not buy them. They should bend, not break.

* After grilling poblano peppers, put them in a paper bag, not a plastic bag, before scrapping off the peel otherwise they will continue to cook.

* Use only Mexican Jamaica flowers in vegetarian dishes, not the Sudanese variety which turns pink after steeping to make agua fresca.

I am looking forward to trying some Ruth's recipes, especially for salsas, and Gloria's recipe for Capirotada, a Mexican style bread pudding (with no eggs!).

Ruth is spending time in the San Francisco Bay Area, to take a class with her or to find out more about her tours and classes in Mexico, visit her Facebook page amway.

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2014 年 6 月 19 日  星期四   晴天
frequent resupplying

Our school systems will be letting the children out of school for the summer tomorrow. We’re a bit later in the release than we should be because of those few days this past winter when the threat of snow was enough to galvanize the county officials into closing the schools before anything actually happened discount designer sunglasses.

I’m not sure why the kids even bother going, because it’s definitely not business as usual in the classrooms. There have been pizza parties, awards ceremonies, and cleaning, lots of cleaning. In fact, Dudette’s class went so far beyond emptying their desks that the students were requested to bring a change of clothes with them in case they got so wet and dirty they would need to change.

I don’t remember doing that kind of thing when I was a child. Of course, in second grade, I was in a British school in Beirut so things were run a bit differently Private Cloud. The one thing that remains constant is the excitement I felt back then over being released from my educational prison and the thrill Dudette is feeling for the same reason.

While I’m looking forward to having my little partner for the next three months, I’m a little concerned about what her presence at home 24×7 is going to do to our food budget. Her constant energy levels require frequent resupplying.

For instance iPhone cover, I threw these cookies together shortly before her bus showed up so she’d have a snack waiting when she walked through the door.  She ate four (and then I forced her to eat an apple).


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2014 年 3 月 6 日  星期四   晴天
Bamboo Clams Asian-Style

A new year once again.  Time to get out that new datebook and draw up plans for the next 365 days.  Lofty goals, mad schemes, strict regimens, exciting getaways, plans, plans, plans.  Some challenging and tough, leaving us quaking a bit in our shoes but determined nonetheless.  Some big and exciting and wonderful, leaving us exhilarated and chomping at the bit.  All mapped out resolutely, whether pen in hand or fingertips firmly on keyboard, with all the bright-eyed and buoyant intention a new year brings.

I, for one, am not immune to this dewy feeling of slate-wiped-cleanliness.  And no matter how many resolutions I have hoodwinked in the past, I still like to set out, sails a-flutter, with what I’d like to do this year carried jauntily on my sleeve Maid Agency.

Live Simply
Minimize.  Avoid waste.  Focus on the things that are truly important to me and trim away the excess.  Learn to say no.  Consume less.  Save.  That’s not to say I won’t treat myself to little luxuries…but they will be luxuries I can comfortably afford and that are truly, 100% appreciated by me. And also, it must be said, organize!  De-clutter this flat and our lives.

Live More
Do more.  Experience more.  Laugh more.  Open my eyes.  Put myself in new situations that may make me extremely nervous.  Say yes more (seems to contradict with the statement above but it really doesn’t – it’s all about mindfulness of choice).  Live on purpose.  Meet more people.  Engage.  Travel (even if it’s just to the next city).  Make memories.  Be in the now.

Be Grateful
Every day.  Be conscious of it.  Record it.  Share it.  It’s amazing how being thankful can make you feel like you are twice blessed…once for the blessing and then again for the happiness of realizing it is a blessing.  Nip negative thoughts and comparisons at the bud.  Focus on all the amazing positives that abound!

Be Fabulous
Can you live simply and be fabulous?  Absolutely!  Fabulous is in the way you live, the way you are, not in the things you have.  Other people like to refer to this as “awesome”, but I prefer fabulous.  Under this would fall being kinder to my body.  No, you won’t be seeing trendy eating regimes and fancy exercise routines here.  I don’t think you ever will, truth be told.  But I will be less reckless about my health.  I will also be looking for ways to move more (I think my old ticker needs and deserves it) that do not involve the gym or sports or special outfits.  Also, I may finally be wearing makeup this year.  And perhaps moisturizer (with sunscreen).  At 39 years of age, I think it’s about time.  Suggestions are welcome!  But most of all, being fabulous means feeling fabulous and making others feel that way too tube amp.

And, as always, there will be cooking…and eating.

Bamboo Clams Asian-Style

    1 kilo bamboo/razor clams
    2 tablespoons canola oil, or any mildly flavored vegetable oil
    6 cloves garlic, peeled and finely chopped
    2 red onions, peeled and sliced
    1 thumb-sized piece of ginger, peeled and sliced
    1 tablespoon hoisin sauce
    2 tablespoons soy sauce
    1 tablespoon mirin
    1 tablespoon oyster sauce
    1 tablespoon sesame oil
    3 teaspoons honey
    5 spring onions, sliced
    1 bunch of cilantro, leaves picked
    Optional: bird’s eye chili or siling labuyo, or chili oil…if you like a little heat!

- Soak your clams in cool, clean water for a couple of hours (or more), changing the water 2-3 times until water is clear.  Scrub any impurities off the shells.
- In a small bowl, mix together the hoisin, soy sauce, mirin, oyster sauce, sesame oil, honey, and chili (if using) until thoroughly combined.  Set aside.
- Heat a large skillet on medium-high heat.  When the pan is hot, add the oil, swirling to coat the bottom of the pan.
- Add the garlic, onions, and ginger to the pan and sauté until the onions are soft and translucent.  Add the clams to the pan and toss until coated in all the garlicky, gingery oil and soft onions.  Add the sauce and toss until evenly distributed amongst the clams.  Cover the pan and cook until the clams have opened up.  This won’t take long…under 5 minutes most likely.
- When the clams are done, take the pan of the heat, strew with the spring onions and cilantro, toss, and serve immediately nuhart .

These shellfish have nothing to do with New Years resolutions but I’ll share them anyway because they’re delicious.  I think these are referred to as razor clams but my mother calls them bamboo clams, and since I like bamboo better than razors, so will I.  The juices here are fantastic spooned over some warm rice.  This is an easy, light dish with a lot of flavor…as with many Asian, or Asian-style, dishes.  Something to start the New Year on a vibrant note!

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2014 年 2 月 21 日  星期五   晴天
The best gift ever...

I have a confession to make -- it hasn't just been the renovation and the move that I've been busy with (although those are still in full swing). I've been carrying around (literally for nine months!) some pretty big news that has (finally) just made her arrival vacuum tube.

Little C was born 12 days ago and I am still not over the wonder. Perhaps I never will be -- I wouldn't know, never having been a parent before. Now that I am I'm ecstatic and nervous and excited and scared all at once. "Please let me be good at this one thing," I think to myself as we stare at each other over her 3am meal. And as she nods off to sleep with a ghost of a smile, which isn't really a smile at all but just some gas according to her doctor, I know this is going to be the most amazing ride of my life g-suite cardinal manchester.

I have no clue when my posting with regain a semblance of regularity. Right now the only meals I am serving are hers (although I have sneaked in a few items of sustenance for C and I). I'll be back as often and my and little C's ever changing schedule allows -- after all, I now have more people to cook for and more reason to document our family recipes :)

C and I couldn't have asked for a better Christmas gift! Merry Christmas and a Happy New Year to you all NuHar! :)

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2014 年 1 月 10 日  星期五   晴天
AI on your lock screen

For the last 10 years, news feeds have been the main way — the mainstream user interface — to discover interesting and relevant digital content. Today, news feeds, from Facebook and Twitter to LinkedIn, Instagram and Pinterest, are surfacing the interesting news and moments from your social network and favorite sources.


This is about to change. The push notifications on the lock screen of your personal mobile device are turning your lock screen into the new news feed. The lock screen is thus becoming the pivotal interface to access and experience any of the updates and content that you consider to be worth noticing.


Therefore, your lock screen and your mobile device, not the apps, become the nexus for all the personal data flows, feeding machine learning algorithms soon running also on your personal hardware.


This is a fundamental change. It will change the way your digital experience is personalized. It will change the way AI systems can learn from you. And it will change the power balance between the big industry behemoths such as Facebook, Google and Apple.


Battle for the lock screen


We’ve had push notifications bubbling under for some time now. Back in 2014, Christopher Mims of The Wall Street Journal predicted a big success to the Yo app because of the way it used the simple power of push notifications.


Yo didn’t rise to the occasion, but the applications and influence of push notifications has been growing ever since. Today, the landscape for push notifications is changing rapidly. Both Android and iOS have introduced updates on push features in a considerably fast pace.


Notifications are transforming from simple text-based boxes into adaptive elements that allow a richer and more nuanced experience, thus-called “rich notifications.” Designers and developers are embracing these new possibilities, enabling a more engaging user experience. Today’s notifications can contain text formatting, bigger images, video and updating infographics, as well as interactive features such as sharing. As a result, users are consuming more and more content directly on their lock screen.


The lock screen has become the place where your attention needs to be caught. And thus, every app is racing to invent more meaningful and engaging notifications. Nic Newman from Oxford’s Reuters Institute calls this “the battle for the lockscreen.” In the process, applications are turning into micro-platforms that can provide notifications as branded and optimized mini-products reenex.


From rich notifications to smart notifications


The new richer interactions on your lock screen presents a new user interface paradigm and will have a major affect on personalization.


By appearing automatically on your lock screen, push notifications enable interesting things to find you, rather than the other way around. At the same time, the lock screen isn’t tied into presenting things in a chronological order. Push notifications allow you to experience things ambiently: notifications materialize on your lock screen automatically without your explicit action.


Importantly, you do not need to open the app to access content. Today, notifications from a news app allow you to follow the developing news event directly on your lock screen. You can participate in a conversation, check photos, watch a live video and share content without opening the app.


With a personalized lock screen feed your device has the potential to get truly smart and personal.

As we’ve seen in the news feeds of Facebook, Twitter and Pinterest, personalization algorithms are needed to curate the continuously growing flow of updates. Soon your lock screen is filtered by personalization algorithms, too.


Already, as people’s interactions are moving from the apps to the lock screen, both iOS and Android have started to automatize the way things are presented and accessed on the lock screen. Android provides automatically triggered smart notification bundles that collect together useful notifications. iPhone highlights apps based on your personal context, such as time and location. On both platforms, widgets are part of this development, serving richer interactions and more content without opening the app.


As an extension of you, your personal mobile device contains all your apps, thus making it a treasure trove of personal data. As an interface, the lock screen makes it possible to combine the data of your app-specific interactions with the rich contextual data provided by your device.


Concretely, the lock screen will introduce a new algorithmic layer for personalization. The lock screen captures your social interactions and content consumption patterns, your favorite apps, movies, videos, music and much more. This rich data will be used to feed machine learning systems to make personal suggestions and recommendations more relevant and contextual.


Soon your lock screen will filter push notifications actively and automatically, deciding which updates, suggestions, messages, apps, movies, recipes — and ads — are visible to you. With a personalized lock screen feed your device has the potential to get truly smart and personal .


From smart notifications to personal AI


When the interactions on your lock screen become richer, the data they generate becomes richer, too. Your mobile device will learn from everything you do more accurately than ever before.


This introduces a new opportunity to start really understanding you as a unique individual and thus go beyond the existing personalization gaps. Any individual app, even Facebook, couldn’t and can’t achieve this today (note: Facebook tried unsuccessfully to create their own mobile device; so did Amazon).


Personal hardware is becoming an essential part of personalization and machine learning. Today your mobile device uses various sensors and extensions — from camera to motion detector and smart wearables — to collect even more detailed data on you and your environment.


As Gary Marcus, the founder of Geometric Intelligence and NYU professor has pointed out, AI systems should be able to learn from a lesser amount of data. They should be able to learn like a child, continuously, iteratively and from everything, being able to generalize, apply and extrapolate these learnings in a useful way.


The personalized lock screen creates a unique interface connecting you and your personal AI running on your most personal device.

What if the missing piece for creating such a machine learning system has been a personal AI — an algorithmic angel, if you will — living and running on your most personal hardware, thus being able to learn with you like a child would.


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