風を無痕

てくれたのとは違う

Mon, 10 Aug 2026 17:36:35 +0900

月曜日だけど
昨日の秋分の日の振替で今日は休み。
いつものように早朝5時頃に目が覚めてしまう。

僕は休みだけれど姫は仕事だ。
玄関で「いってらっしゃい！」と見送って
午後の姫が帰って来る時間までFREEとなった急救課程。

微妙に…湿気もあるせいか…暑い。
なので…クーラーは入れてた。
朝は曇っていたけれど
いつのまにか陽がさしていた。

書き溜まってるPBの原稿に集中してた。
まぁ…最初はBITARSをジュース代わりに
やがて久米仙のロックを一杯つくって
あっ！……そういえば
うららの沖縄みやげの瑞泉があったんだ。

水戸でShigeちゃんが買って置いてくれたのとは違う兒童牙醫
なんちゃら賞を受賞した高レベルのいいヤツだ。
久米仙を飲んで氷を継ぎ足しその瑞泉をそそいで
そして…ごくん！

おおおおお～～！
すげえ～！強い！って思ったけど
度数は40で久米仙は30。
同じ原料なのに製造過程でこうも泡盛って仕上りが異なるんだなぁ中一收生。
とにかく…すげえ美味かったが強かった＾＾
やっぱ…40は…すげえな！

スが現れるあたりで

Tue, 07 Jul 2026 09:02:00 +0900

迷った！迷った！本当に迷った。
九分九厘は僕が未知な八景島シーパラダイスと
近くの動物公園へ行こうと思っていたが……

流石にもう紅葉は終わってるだろうけど
どうしても見たい場所があって
秦野へ行く事に鳴った。
いつもよりも遅い午前8時過ぎ頃村を出発するBB便秘。

昨日とは打って変わって
快晴の最高の天気だ！

鎌倉街道から鵜野森の交差点を右折して
国道16号線に乗って南下する。
時間も時間なのでけっこう交通量は多い。

境川を越えて大和バイパスが現れるあたりで
右にまたらしい駅が見えた。
田園都市線の旧南町田駅で
新しい名前は「グランベリーモール駅」だ。
そういえば…夕べテレビでやっていたっけ孕婦睡衣。

休日の土曜日の朝。
午前4時目が覚める
姫が出掛けるまでPBW

寒い！テレビを見てたら
「めざましテレビ」のスカイツリーカメラに写った光景には
明らかに雪が映っていた。
今年初の初雪か？

初雪と認定されるのは
地上に落ちるまで雪状態じゃないと初雪とは認められないらしい腹直肌分離
今日のは？

learning as a lifelong career

Fri, 24 Mar 2017 17:43:00 +0900

As food is to the body, so is learning to the mind. Our bodies grow and muscles develop with the intake of adequate nutritious food. Likewise, we should keep learning day by day to maintain our keen mental power and expand our intellectual capacity. Constant learning supplies us with inexhaustible fuel for driving us to sharpen our power of reasoning, analysis, and judgment. Learning incessantly is the surest way to keep pace with the times in the information age, and reliable warrant of success in times of uncertainty.

Once learning stops, vegetation sets in. It is a common fallacy to regard school as the only workshop for the acquisition of knowledge. On the contrary, learning should be a never-ending process, from the cradle to the grave. With the world changing so fast, to cease learning for just a few days will make a person lag behind. What's worse,the animal instinct dormant deep in our sub-conscious will come to life. weakening our will to pursue our noble ideas, undermining our determination to sweep away obstacles to our success and strangling our desire for the refinement of our character. Lack of learning will inevitably lead to the stagnation of the mind,or even worse, its fossilization. Therefore, to stay mentally young, we have to take learning as a lifelong career.

You are my happiness

Thu, 28 Jul 2016 18:17:41 +0900

“I made my decision there and then. I took my leave, and traveled away from the city. When I returned I had bought myself a cane and wrapped my leg tightly with bandages. I told everyone I had been in a car crash and that my leg would never completely heal again. My dancing days were over. No one suspected the story—I had learned to limp convincingly before I returned home. And I made sure the first person to hear of my accident was a reporter I knew well. Then I traveled to the hospital. They had pushed your grandfather outside in his wheelchair. There was a cane on the ground by his wheelchair. I took a deep breath, leaned on my cane and limped to him. ”

By now I had forgotten about the pie and listened to grandma, mesmerized. “What happened then?” I hurried her when she took her time eating some pie.

“I told him he was not the only one who had lost a leg, even if mine was still attached to me. I showed him newspaper clippings of my accident. ‘So if you think I’m going to let you feel sorry for yourself for the rest of your life, think again. There is a whole life waiting for us out there! I don’t intend to be sorry for myself. But I have enough on my plate as it is, so you’d better snap out of it too. And I am not going to carry you-you are going to walk yourself.’” Grandma giggled, a surprisingly girlish sound coming from an old lady with white hair.

“I limped a few steps toward him and showed him what I’d taken out of my pocket. ‘Now show me you are still a man,’ I said, ‘I won’t ask again.’ He bent to take his cane from the ground and struggled out of that wheelchair. I could see he had not done it before, because he almost fell on his face, having only one leg. But I was not going to help. And so he managed it on his own and walked to me and never sat in a wheelchair again in his life.”

“What did you show him?” I had to know. Grandma looked at me and grinned. “Two engagement rings, of course. I had bought them the day after he left for the war and I was not going to waste them on any other man.”

I looked at the drawing on the kitchen wall, sketched by my grandfather’s hand so many years before. The picture became distorted as tears filled my eyes. “You are my Joy. I love you with my life.” I murmured quietly. The young woman in the drawing sat on her park bench and with twinkling eyes smiled broadly at me, an engagement ring carefully drawn on her finger.

traditional circular shape

Mon, 22 Feb 2016 15:15:44 +0900

When people ask me “Why did you move to Paris?” I’ll usually stop, point to the nearest cheese shop or bakery, and let them figure it out for themselves.

There are a lot of pastry shops in Paris, over a thousand of them. But the first was Stohrer, which opened in 1730 by pastry chef Nicolas Stohrer, the pastry chef for Louis XV of France and his wife DR REBORN, the daughter of the king of Poland. I can only imagine what the shop looked like back then, but I’m sure it was quite a different place.

Today the rue Montorgueil is a thriving, busy pedestrian street, with the occasional motor scooter racing down it, beeping its way through the crowds of shoppers. The street has changed a lot in the last decade or so, since I first walked down it theradome. During the day, there are open air shops selling produce, several excellent cheese shops, a crier (a fish market when the young men in rubber boots call out what fish they are trying to sell that day), bread bakeries, and cafés whose rickety seats spill out onto the streets, which are occupied with early risers getting in their first cup of coffee, to a crowd of hipsters and other locals, drinking beers until late in the evening joyetech cuboid 150w.

For me, it’s not a visit to rue Montorgueil without checking out the always-spectacular windows at Stohrer. I love looking at the pastries, of course, although the window for the traiteur items (take out) is equally spectacular, with salads served from large porcelain bowls, œufs en gelée, Bouchées à la Reine puff pastries with rich cream sauce spilling out, gratins, and some very impressive savory tourtes sold by the wedge.

Inside the shop, underneath the intricately painted and gilded ceiling painted by Paul Baudry (who also decorated the Paris Garnier opera house), it’s hard to stand and gawk because you’ll be dodging locals, popping in to pick up a treat, be it a morning pastry, such as a kugelhof (below), a yeasted cake with raisins and nuts, or a Paris-Brest, fashioned not in the traditional circular shape, but long and slender, like an éclair.

I skillfully deflected any wrath by iconoclasts if I had called l my own éclair-like riff on Paris-Brest that same name. So I called mine Paris-Paris, in My Paris Kitchen. Bravely, Stohrer doesn’t seem to mind (maybe because they don’t have a blog), naming their variation of the hazelnut praline-filled choux pastry, which is traditionally round to mimic a bike wheel since the pastry was invented to commemorate a Paris to Brest bike race, the same as the original.

ultimate breakfast indulgences

Fri, 06 Nov 2015 18:51:26 +0900

Baked eggs have always been a favourite of mine. Dipping a fork into a pan filled with steaming deliciousness japan data sim card, piercing a yolk and watching its golden innards spill out.

It’s up there with being one of the ultimate breakfast indulgences. Not that I’d turn it down at lunch or dinner time, either.

My homemade Mexican chorizo has been a close friend lately, making its way into a bunch of dishes I knock together at home Beauty Mama. Such a versatile ingredient, especially since a certain spice mix now has permanent residency in my spice cupboard.

I guess what I’ve made here isn’t far off huevos rancheros – only sans the refried beans, peppers and Mexican-style rice. What I love is that it’s all pretty much in the one pan. The spiced meat, the eggs and those glorious crispy bits of tortilla poking out the sides Beauty Mama.

The cooked meat filling is perfectly fine on toasted chunks of bread, as well – like savoury mince with loads more spice and flavour. A fried egg on top crowns it perfectly.

But you already knew that, right?

homemade tomato paste

Wed, 29 Jul 2015 15:04:40 +0900

I have decided that for some of the things I use a lot of (ketchup being one) that I will try to make my ownСоветы туристам в Гонконге.

Like I knew making a tomato paste was a easy one! All I had to do is wash tomatoes, chop them, and cook until the liquid in the tomatoes have drained out. Then blitz it once or twice using a blender and cook it again till it forms a paste box mods for sale!

There is a little bit of labour involved, a bit time consuming too but it’s totally worth it. This tomato paste goes into making my own ketchup, pasta sauce, pizza sauce, in my soups, chili’s and many more… So go ahead set aside some time and get this done at home, and store it in refrigerator for few monthshk seo agency.

Here’s how I made my homemade tomato paste-

Ingredients:-

Good quality fully ripe tomatoes – 3 kgs
Kosher salt – 1 tbspn
Olive oil – 1/2 cup

Instructions:-

1. Rinse tomatoes. Chop them roughly.

2. In a non stick pan add chopped tomatoes and cook on high heat stirring constantly for about 4-5 minutes.

3. When you see juices from the tomatoes being released and tomatoes start to turn soft, reduce heat to low and continue to cook until tomatoes thickens and all water in the pan disappears. Remember to stir at regular intervals(at 5 minutes interval) and scrap down any caramelized tomatoes on the sides of the pan. It took me about 55-60 minutes until tomatoes thickened with no fluids in it.

4. Remove the pan from stove and let the mixture cool down for some time. Transfer them to a blender and pulse it 3-4 times until you get a smooth puree.

5. Now pass the tomato puree through a sieve and try to mash it with back of a spoon to get maximum puree. Keep the tomato skin and seeds, do not thrown away them. I made tomato rasam using the residues. Use the residues in soups, rasams, chutney’s

6. Transfer the thick tomato puree into the same pan and place it back on stove. Simmer the heat and with constant stirring continue to cook till the puree thickens and turns into a paste. It took me about 35 minutes to get the paste. Again do not leave the tomatoes without stirring for a long time, keep stirring at regular intervals.

7. Sterilize glass storage bottles, dry them completely and keep them ready.

8. Once you see oil separating out from the thick paste switch off flame and let it cool down completely before you transfer to the bottles.

9. Using a clean dry spoon transfer the paste into sterilized bottles until they are 3/4 filled. To make the paste last a month or two longer, cover it completely with a layer of olive oil and a sprinkle of sea salt(this tip is from wikihow)

10. Alternatively you can pour tomato paste in baking cupcake/muffin pans, freeze it, remove from the pan after it is frozen, place the frozen tomato paste into a zip lock bag with date labelled.

11. Coming up next how to use the homemade tomato paste in making homemade ketchup, homemade pasta sauce, pizza sauce. Till then go ahead you them in your soups, stews, chili and more.. ENjoy!

Pineapple Margaritas

Sat, 11 Jul 2015 14:41:46 +0900

Would you judge me if I told you that I made these on a Friday afternoon? Before 5pm? And I was um…alone in my kitchenhome gym equipment? “Summer Fridays” at work translate to “Cocktail Testing Fridays” at home.

Regardless of the judgement, you’ll be less judgey of me when you try these Skinny Mint Pineapple Margaritas, made primarily with fresh juices and a hit of my most favorite TJ’s product ever – organic liquid stevia – which adds the perfect hint of sweetness to any cocktail you’re looking to spruce up, without all the sugar and calories Beverly skin refining center. Alternately though you could use agave nectar or simple syrup.

Skinny Mint Pineapple Margaritas
And I know the amazingness that is mason jars is like so old news. But I have just been obsessed with them lately and how unblievably functional they are atom. My new fave thing to do is store cocktails in them! In a big one – a few small ones – leave ‘em in the fridge and then shake and add ice when you’re ready to get yo draaaaaaaaaaaank on.

Skinny Mint Pineapple Margaritas

I think I heard your Dad say he wants a batch of these for Father’s Day – but don’t tell him I told you

amazing cheese shop

Thu, 29 Jan 2015 11:29:15 +0900

There’s no food I crave more than cheese innokin isub g. My self-discipline is often put to the test because there’s an amazing cheese shop, the kind with an overwhelming selection, generous samples, and knowledgeable mongers, on my walk home from work. On more than a few occasions cheese, bread, and beer have accidentally become dinner. It’s my favorite treat-yo-self snack.

But fresh cheese isn’t the most transportable, nor is it cheap. And a box of Cheez-Its is damn satisfying. Those bright orange, crunchy, salty, cheesy crackers are the crack of snack foods. So this is my recipe for a transportable, affordable cheesy snack. It pairs incredibly well with friends and beer, afternoons at work, Netflix binging, and roadtripping. They puff up slightly while baking and become crispy, flaky crackers once cooled. Store them in an airtight container, and they’ll keep for five days, but if we’re being honest fitness club hong kong, we both know they won’t last that long.

Ingredients

8 ounces extra sharp cheddar cheese, grated
¼ cup unsalted butter, cold, cut into cubes
1 teaspoon kosher salt
1 cup all-purpose flour
2 to 4 tablespoons beer, placed in freezer for 10 minutes

Steps

Fit a stand mixer with the paddle attachment. On low speed, mix togther cheese, butter, and salt until well combined. Add the flour and continue mixing until small pea-sized pieces form then slowly add 1 tablespoon of beer at a time until the dough begins to form into a ball (not all of the beer may be needed). Form the dough into a disk, wrap with plastic wrap, and refrigerate for a minimum of 1 hour.
Preheat oven to 350ºF and line two baking sheets with parchment paper.
Turn the dough out on a lightly floured surface and roll into a 1/8-inch thick rectangle. Cut dough into 1-inch squares using a fluted pastry wheel or pizza cutter. To create the hole in the center, use the back of a wooden skewer or a cake tester. Transfer crackers to the prepared baking sheets, leaving some space between each one.
Bake on center rack for 15 to 20 minutes, until puffed and beginning to brown at the edges. Transfer crackers to a wire rack and allow to cool completely. Store in an airtight container for up to 5 days Student Development.

captivates and inspires

Thu, 30 Oct 2014 11:14:10 +0900

Bear with me while I wax lyrical for a minute about lavender. There’s something rather magical about this simple flower which has stood the test of time – it’s been used medicinally and cosmetically for well over 2000 years and to this day it still captivates and inspires.
New Zealand has a number of thriving lavender farms, thanks to our temperate climate and excellent soil. Luckily I live quite close to one (the Lavender Creek Farm in Te Horo, Kapiti) and every year attend its ‘open day’ just to spend time drinking in the beauty of lavender en masse and, of course, the heady scent. The event attracts lots of visitors and, with its backdrop of hills and view of the sea, the location is a big draw-card.

If I could live on a lavender farm, I’d be one happy camper. But reality dictates that I get my lavender fix in more mundane ways. Throughout the year I regularly use lavender oil (bought from the lavender farm above) in my aromatherapy burner – I find it enormously soothing and, as most everyone knows, it’s a great sleep inducer!. Then, of course, in the spring and summer I get to enjoy lavender in my own garden.