生活感悟

• And every delicious drop in between
  
   So many new places to eat are opening up these days.  Not just in my neighborhood (in which there are a lot of great new places to explore and turn into hangouts…yay!) but all over.  Our local dining scene has never been more vibrant.  It is truly a diners market where one has a dizzying array of choices.  There are those maverick independents whose delicious and creative offerings are the work of a brave soul armed with just his (or her!) passion and the desire to share it.  Then there is the multitude of seeds being sowed by big gutsy restaurant groups – whose fruit seems to be sprouting like wildflowers one on top of the other, both local concepts and exciting foreign franchises.  And every delicious drop in between.
  
  It’s almost magic…that little trill of electricity that goes up and down our spine when we whisper that auspicious question: “Where do we eat?”
  
  Often though, despite the glittering siren song of dazzling new dishes put together by fancy chefs and daring cooks, what we crave for is a little closer to home.  Right at home actually, to be exact.  The homely looking, the unsophisticated, the familiar tastes and comforting flavors, those dishes that look frumpy and plain and unready at all for an Instagram feed.  Those dishes, homemade dishes, lovingly put together in our favorite pot, stirred through by our worn wooden spoon, scorched in parts and frayed in others, served directly in the cooking vessel, a tattered trivet slipped under it.  The nights when we can all gather around the table, saying a grace, or having the little one say it even if we don’t understand half of what she carefully mutters.  Slippers hanging on feet.  Little C, feet off the chair please!  My plate is chipped and I’m thinking, “When will we ever get another set?”  We tuck in, ladle food out onto waiting plates.  Contented sighs. Simple joys. 
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  • 生活感悟
  • 2015/04/13 11:46
  • 0
• your life will be retarded
  
  
  In all one's lifetime it is oneself that one spends the most time being with or dealing with. But it is precisely oneself that one has the least understanding of.
   
  When you are going upwards in life you tend to overestimate yourself. It seems that everything you seek for is within your reach; luck and opportunities will come your way and you are overjoyed that they constitute part of your worth. When you are going downhill you tend to underestimate yourself, mistaking difficulties and adversities for your own incompetence. It's likely that you think it wise for yourself to know our place and stay aloof from worldly wearing a mask of cowardice, behind which the flow of sap in your life will be retarded Piedmont.
   
  To get a thorough understanding of oneself is to gain a correct view of oneself and be a sober realist -- aware of both one's strength and shortage. You may look forward hopefully to the future but be sure not to expect too much, for ideals can never be fully realezed. You may be courageous to meet challenges but it should be clear to you where to direct  your efforts. That's to way so long as you have a perfect knowledge of yourself there won't be difficulties you can't overcome, nor obstacles you can't surmount.
   
  To get a thorough understanding of oneself needs selfappreciation. Whether you liken yourself to a towering tree or a blade of grass, whether you think you are a high mountain or a small stone, you represent a state of nature that has its own raison detre. If you earnestly admire yourself you'll have a real sense of self-appreciation, which will give you confidence. As soon as you gain full confidence in yourself you'll be enabled to fight and overcome any adversity IWB.
   
  To get a thorough understanding of oneself also requires doing oneself a favor when it's needed. In time of anger, do yourself a favor by giving vent to it  in a quiet place so that you won't be hurt by its flames; in time of sadness, do yourself a favor by sharing it with your friends so as to change a gloomy mood into a cheerful one; in time of tiredness, do yourself a favor by getting a good sleep or taking some tonic. Show yourself loving concern about your health and daily life. As you are aware, what a person physically has is but a human body that's vulnerable when exposed to the elements. So if you fall ill, it's up to you to take a good care of yourself. Unless you know perfectly well when and how to do yourself a favor, you won't be confident and ready enough to resist the attack of illness.
   
  To get a thorough understanding of oneself is to get a full control of one's  life. Then one will find one's life full of color and flavor iphone 4 waterproof case.
  • 生活感悟
  • 2014/04/29 12:22
  • 0
• Stop Wasting Time Being a Perfectionist
  
  When you are first learning or perfecting a skill, whether it be baking, archery, or public speaking, it is easy to get stuck in the cycle of analysis paralysis. You want to learn as much as you possibly can before you actually do the task, but you end up wasting time preparing yourself instead of just trying to do it wine buff hk.
   
  Major League Baseball pitchers don't throw a perfect game every time they play, so why do you expect to be perfect all the time Monsieur chatte?
   
  Jonathan Fields recently wrote an excellent piece on how the key to getting better at something is to make more bad stuff.
   
  That is a powerful message. In a world filled with perfectionists who don't want to share what they've created with anyone unless they think it is perfect, the best way to get better is actually with hands-on practice. And the best way to practice is by trying over and over again until you stop failing miserably.
   
  Jonathan uses the example of building a guitar, but wanting the first one to be perfect.
   
  'Go and make a really bad guitar.' Stop waiting around, go buy a kit and do it. Today.
  
  The first one...will be bad. Maybe really bad. But you'll learn more making one bad guitar than you will waiting to do something and then taking a course that teaches you how to do it right. You'll understand a lot more about the "why" behind good and bad building, and that'll put you in a radically different position to do it better moving forward property agent.
  • 生活感悟
  • 2014/04/22 12:02
  • 0
• Reese's Cup Remix with Brazil Nut Butter Recipe
  
  
  The Thin Mints were such a big hit, I thought I'd try one more remix this week. I suspect I'm not the only one out there with an affinity for peanut butter cups - sweet, nutty centers robed in chocolate. I wanted to do a version that played off the general shape of the traditional peanut butter cup, used all-natural ingredients, and had a contemporary twist to it. The twist? Instead of peanut butter, I went with a homemade Brazil nut butter filling.
  
  As a kid Brazil nuts were the ones I always left at the bottom of the mixed nut bowl. I'm trying to make up for it now and there seem to be endless ways of integrating Brazil nuts into contemporary recipes - sliver them, puree them, toast them, grate them, use them as a thickener, make them into a nut flour, use them in cookies, biscotti, etc, etc, etc. I'm also on the lookout for an unrefined Brazil nut oil....
  
  The nuts: Some are as big as a giant's thumb, they have a reddish-brown skin, and a taste that to my palette is somewhere between a macadamia and a blanched almond. You can read more about their nutritional profile here.
  
  Recipe development and outcome: Making homemade nut butter cups is a challenge and a bit technical at a few stages. If you know this going into the project, there it is less likely that you will end up frustrated (maybe). For this exercise I used special plastic chocolate molds (that have been collecting dust in my cupboards for years). I suspect you could have more "homemade" looking results using tiny cupcake wrappers wine offer.
  
  The taste and texture: The flavor of the Brazil nut isn't as pronounced (even when toasted) as peanuts or say, black walnuts. The nut butter I made for this recipe ended up nicely subtle with a prominent marzipan-ish flavor. Getting the amount of salt right was key, or the nut butter would have been completely flat and blah. Texture? The filling for a typical peanut butter cup is often a shade shy of solid. The filling here is more fluid, as you would expect from a homemade nut butter. The next time around I might firm it up a shade, but it is quite nice and natural as it is Digital Signage...
  
  Pitfalls: You need patience to make these. Your kitchen will inevitably end up a mess. When it came time to pop the cups out of their molds (after setting overnight), my rate of success wasn't as high as it should have been - I cracked more than a few. What's the trick? I bet David knows the trick. When I finesse that part of the process, I'll update the recipe. The other thing I might do next time is have three different nut butter fillings on hand (black walnut, brazil nut, and the more familiar peanut butter) - do a range of cups to serve on a sample plate. The nut butters set off against the background of fine bittersweet chocolate is a real treat, being able to taste through a spectrum would be fun apartment hong kong.
  • 生活感悟
  • 2014/04/03 12:35
  • 0
• Ravioli Pasta Salad Recipe
  
  
  I've been wanting to do this for a while now - remix the ubiquitous pasta salad into something I actually look forward to eating. Pasta salads show up at every picnic, potluck, and work party because a) you can buy them at just about every deli counter in the country, and b) they are easy to make - if you can boil water and open a jar of pesto, you're in business. Before we get into the makeover, let's outline a few of the things working against most pasta salads:
  
  Too much pasta, not enough other stuff.
  Overcooked, unsalted pasta noodles. The one-two punch of bad pasta.
  Too much dressing, often overpowering dressing.
  The clump factor - inevitably, after hours in the refrigerator all the pasta in a pasta salad clumps together into a big mass, which shortly thereafter turns into a big heavy mass in my stomach.
  
  I think we can do better, and without much more effort. For starters, I dropped the ratio of pasta to other tasty ingredients way down. I added lots of color by using seasonal ingredients and working in plenty of springtime treats like asparagus, greens, and peas. Because I wanted the focus to be on the flavor of the actual ingredients, I used a bit of good olive oil to dress everything, along with a bit of salt. Simple repulse bay Real Estate.
  
  Now let's get down to practicality. I'm pretty confident this salad can stand up to the long car rides, endless refrigerator hours, and/or time in direct sunlight required of all pasta salads. It can be served warm or cold, transports easily, and is clump resistant. I had it for dinner two nights ago, and lunch yesterday.
  
  The time factor: I wrote this recipe with just one big pot of boiling water in mind - no cooking each ingredient separately. Seriously, it took longer to boil the pot of water than do the prep Ergonomic furniture.
  
  Now it's your turn: This is more an idea than anything else, there are a thousand variations you can explore here depending on the season and what flavor of ravioli you buy. A couple tips - first off, keep all your add-ins fresh and seasonal. A salad like this only pops when you use bright, good quality ingredients (don't overcook them). Secondly, when you start thinking about other things to add to the recipe to make it more your own, echo some of the flavors that are in the ravioli stuffing. So for example, if you have a lemon ricotta-herb stuffing, add some slivered fresh basil and lemon zest to the salad. If it is a goat cheese-olive stuffing, crumble a bit of goat cheese and tear up a handful of olives for the salad. Make sense discount wines?
  • 生活感悟
  • 2014/03/20 14:43
  • 0