| Escape Into Chris - Entry 17 Posted: 22 Apr 2011 09:11 AM PDT
February 2006 – Normal, ILA letter to my father on his 60th birthday It is hard for me to believe that my father is 60 years old. Memories from when you used to take me to my soccer games, or sit with me in front of the computer helping me write my papers, or when we took the road trip to visit colleges – all of these memories have the quality of immediacy. They say that our capacity for memories is infinite, that once you begin digging into your past, there is no end to it. You are embedded in my past lives, through infancy, childhood, adolescence, and young adulthood. There was a golden age for our family and that was perhaps before my 10th birthday. I have fond memories of riding with you and mother in the back of the car. I don't know exactly where we were driving to – perhaps out to dinner or to a movie. And as we were driving through the Midwest Club, I remember telling jokes to you and mom and making both of you laugh. I don't know what I said that was so funny but mother would laugh hysterically. Our family was gay, cheerful, and young. In my childhood and early adolescence, you instilled in me a rare gift which I am grateful for. I imagine that most parents, as they are raising their children, do not analyze the effect such and such a behavior will have on their children. Whatever you taught me at an early age, you taught to me by instinct. What you have given, that I cherish and employ to this day, is a freely-chosen self discipline. Without self-discipline, I doubt whether I could have stayed clean from drugs this long. Without self-discipline, I doubt I could pursue my literary ambitions. Without self-discipline, even staying in shape and quitting smoking would have been impossible. Now I have received many gifts from both you and mother but this is the gift that stands out to me as being directly from you. The other gift, which is a close second, is a love and appreciation of literature. About a month ago we were reading Shakespeare together – how joyful was I to be in your company reading again. And what a stark contrast from my childhood years when I used to throw tantrums to escape the "reading hour." But time and patience transform everything. Here I am today thanking you for what I felt you had imposed upon me as a child. The irony implicit in this life – the story speaks for itself. Though for a good many years mostly when you made me read out loud to you – I imagined you as an overbearing tyrant which of course you were not. But a child sometimes sees his parents through a distorted lens. And as an adolescent, especially during my addition and during the divorce, I imagined you as a personification of evil. I might have made you into a voodoo doll if I had access to one. This of course is an exaggeration but I had a lot of resentment to you and many others during this period. What still baffles me to this day is not only the spiritual strength you must have had stored in you to protect yourself from me, but also the warmth you kept burning in your heart. Never did you grow cold, never did you reject me – but always loved me – and therefore this is the best model of unconditional love I have ever been shown. And it is this model of unconditional love that I emulate toward myself and others. After the fog of my addiction cleared, after I began to mature into early adulthood and started taking care of my body and my health, you can imagine how my view of you began to change. In a way, I immortalized you – lifted you up from the ranks of man to the tier of godhood. You became a living hero to me and I sought to model my life after you. Indeed, I had transformed my life. I was living from what many would call a second birth and after years of abusing you, I must have wanted to pour a special salve on the relationship that would heal the wounds between us. But just as during my adolescence when I made you a voodoo doll, after my recovery, I was making you into my Buddha, my idol and I was near worshiping you. But neither of these images of you matched your true relation to me. So today, on your 60th birthday, I ask the questions – What is your true relation to me? If you are not the man I blame or the man I praise, then who are you to me? And without being too philosophical, too entangled in speculation, I feel I can make the judgment that only now am I coming to see you as you are, and to love you for the man you are. For the first time, I am not inflating or deflating you – but really starting to get to know you. When I came over a couple weekends ago and we hung up pictures and organized your books, I saw a glimpse of who that man is who I call my father. No adjective will describe him. Not because he has no qualities – but because he is of a spirit that transcends qualities. He is an individual but not an ego. He reminds me of myself but overflows beyond myself. Dad, I love you. A gratitude is present in me right now as I pen these final words. The mystery is so inconceivable – so infinite – it surrounds me like a dream. All I am thinking – this life is too short, too short, too short…
In France, everyone's impression is elegant and romantic women, but they are the most real aspect we have not really learned. Born in 1977, French photographer Baudouin, in-depth many women take home life in France, used the camera to record the true French "house woman"the most real private life, which created the photographic series "I am a parisian lady "see what all.
Introduction Geographic and cultural diversity, together with a long history of visiting foreign merchants and colonists, have produced Indonesia's unique cuisine, which is still largely unknown to the outside world with the possible exception of the Netherlands.The Chinese introduced nasi goreng (fried rice with vegetables), mie (noodles) stir-frying and the wajang (wok), the Indians their curries and spices (notably cardamom, coriander, cumin, ginger, onions and garlic), the Spanish chilli, peanuts and tomatoes while the Dutch have left their mark with sweets and cakes, and of course rijstaffel ( a selection of up to 40 dishes of meat, vegetables and rice served in individual bowls).Indonesian cuisine continues to adopt ingredients and technologies – thanks to the Indonesian people's open-mindedness towards the new and their ability to give the new dishes a 'local twist'. For example, at a McDonalds in Indonesia, a Big Mac comes with chilli and you can even order McSatay!How Indonesians eatIndonesians eat relatively simple but delicious meals. Indonesian food is essentially 'peasant' cuisine – fresh, simple ingredients, combined with a subtle blend of spices, resulting in a delicious, inexpensive meal. Eating only becomes a grand affair in Indonesia when communal feats are held to celebrate family occasions, such as weddings, funerals and circumcisions, or harvest and religious feasts, such as the end of Ramadan.An Indonesian meal usually consists of a main rice (nasi) dish with a combination of meat, fish, chicken, vegetable and egg side dishes. The range of flavourings used in Indonesian cooking is vast. Aromatic coriander and cumin, together with chillies, lemon grass, coconut, kecap manis (sweet soy sauce) and palm sugar are all important flavourings while sambal – a hot chilli sauce – is served just about everywhere, in case the food isn't spicy enough!Vegetables are well catered for and Indonesian cooking uses tahu (tofu, soybean cake) and tempe (fermented soybeans), which are both good sources of protein.Traditionally, food is eaten using the fingers of the right hand (the left is considered unclean), hence the soft stickiness of their rice. However, in areas familiar with Westerners, cutlery will be provided – usually a spoon and a fork – but otherwise you'll just have to 'do as the natives do'.Sate, nasi goreng and gado gado (vegetables with spicy peanut sauce) are some of Indonesia's most famous dishes.Regional FoodMany dishes served in restaurants come from Java and Sumatra. The coastal areas traditionally use a wider range of spices and flavourings. Sumatran cooking blends fresh and dry spices to produce hot and spicy dishes served with plenty of rice to tone down the spices. Rendang (meat simmered in spices and coconut milk) is a traditional West Sumatran dish. The Javanese use a more subtle blend of fresh spices, together with chilli mellowed by the addition of sugar. The Sundanese people of West Java make a beautiful crisp aromatic salad (karedok).The third region usually visited by tourists is Bali and Lombock, where you'll find delicious sate (small pieces of meat roasted on a skewer) and poultry dishes. Babi guling (roasted suckling pig) is a traditional Balinese dish.Where to eatIndonesians eat best at home. So an invitation to eat with any friends you make in Indonesia should not be missed! Outside the home there are a range of eating places open all day.Snacks – soup, sate (satay), noodles, etc. – can be obtained from a kaki lima (food cart). The smaller ones are mobile and the larger ones have tables and benches nearby.Warungs (street stalls) are simple, open-air eating-places providing a small range of dishes based on rice and one meat or vegetable. A good place for warungs is at the pasar malam (night market). It's unlikely you'll find a menu in them – either ask for what you want or have a look and see what others are eating.Rumah makan (eating house) refers to anything one step above a warung, although some owners prefer to use the more western-sounding restoran. Offerings may be as simple as a warung's, but usually include more choices of meat and vegetable dishes, and spicy accompaniments.Simple Padang restaurants are common everywhere, although they are most authentic around Padang, the West Sumatran capital from which the cuisine originates. You don't order, but are presented with plain rice and a large selection of hot and spicy meat, fish and vegetable dishes. You pay for what you eat. But beware – a lot of padang food is extremely hot!Large hotels in places such as Jakarta and Bali often have extensive buffets, incorporating richly spiced and sauced dishes. This is a modern version of Dutch rijstaffel, which once fed planters and businessmen.Spices, sauces and flavouringsAsam (Tamarind)In Indonesian, asam is the name given to tamarind as well as the taste: sour. This is the pulp surrounding the pod found on the tamarind tree. It is usually sold in dried form and is mixed with water when used in curries and fish dishes.Cengkeh (Cloves)These are the buds of the clove tree. Once only grown in the Maluku islands, cloves were the catalyst for an intense trade war between the Dutch, English and Portuguese. You won't taste cloves much in Indonesian cooking but you will smell them burning everywhere as they're the prime ingredient in kretek (clove cigarettes).Daun Jeruk Perut (Kaffir Lime Leaves)These aromatic, tart-tasting leaves are used much the same way as bay leaves are – namely, added into a stock or curry then taken out before serving.Duan Salam (Salam Leaves)These leaves are also called 'Indonesian laurel leaves' or 'Indonesian bay leaves'. But neither name does the leaf justice. It is an aromatic ingredient added to savoury dishes.Gula (Sugar)The main sweetener in Indonesian cooking is gula merah (palm sugar), which is made by extracting and boiling sap from the jaka (palm tree). Unlike granulated cane sugar, palm sugar is sold as a solid block. When it comes to using the sugar, it is chipped off or even grated into the mix. (It is also what makes teh manis (sweet tea) so sweet.)Kemiri (Candlenut)The fleshy interior of these nuts is used to add a nutty flavour and creamy texture to dishes.Laos & Kencur (Galangal)Laos has the same shape and function as ginger, but is bright orange and has a more bitter taste. Also popular is kencur which has more of a kick than laos.Minyak (Oil)The most widely used oil is minyak kelapa (cocounut oil) as it burns at a high temperature, making it perfect for deep frying. Other types of oil include minyak kacang (peanut oil) and minyak jagung (corn oil). But coconut oil, also called minyak sawit, is the number one oil used for all types of cooking.Pala (Nutmeg)It's ironic that the ingredient all of Europe scrambled for in the 16th-17th centuries isn’t used very extensively in the Indonesian kitchen. The fruit of the nutmeg is made into a preserve called manisan pala and both the seed and the nutmeg's shell are dried and sold whole or as powder.Duan Pendan (Screwpine)This plant, named for its twisted stems, is used in traditional cooking from India to Australia. Screwpine is used in sweet dishes for its delicate fragrance and green colouring.Terasi, Belacan (Shrimp Paste)You'll know when you come across shrimp paste because it has a very fishy, pungent aroma. This paste is made from small shrimp that are rinsed in sea water, dried, salted, dried again then pummelled to a paste. It is left to dry for about two weeks before being shaped into blocks. As you would expect, the paste adds a fishy, salty flavour to dishes.ChilliKnown as cabe when fresh off the bush and sambal when mashed into a paste, chillies are what make Indonesians tick and they'll add them to almost anything. If you ever fall victim to a deceptively hot chilli, don't try to extinguish the fire with water as it will only make it worse. Instead, eat some plain rice.Sambal (Chilli sauce)The Mexicans have salsa, the Indians chutney, but in Indonesia, the essential condiment is sambal (chilli sauce). A table set without sambal isn't set properly. Sambals come in many varieties but the base for any sambal will be chillies, garlic, shallots and salt. Here are some of the most popular varieties:Sambal Badjak: Chilli sauce made with shallots, sugar, tamarind, galangal and shrimp paste. Fried to a caramel consistency. (Mild by Indonesian standards.)Sambal Jeruk: Chilli sauce made with lime juice, lime peel, salt and vinegar.Sambal Terasi: Chilli sauce made with lime and roasted shrimp paste.Ulek: Chilli sauce made with vinegar and lots of chillies. Very spicy!Pecel: This sauce is similar to sambal but the spice is lessened with the addition of peanuts and tomato.Saus Kacang (Peanut Sauce)This is one of Indonesia's most famous culinary exports, the reason being that peanut sauce is so versatile. It can be used as a condiment, as a dip or as the flavour for a main meal. It is most famous for its appearance in gado gado.Kecap (Soy Sauce)Every restaurant in the country provides their diners with a bottle of soy sauce (made from soybeans fermented in brine). Most provide two – kecap asin (salty soy sauce), which is the same as soy sauce found throughout the world, and kecap manis (sweet soy sauce) which is thicker and sweeter.A Recipe: Beef Rendang Ingredients
6 cups coconut milk
2 salam leaves
2 lime leaves
1 turmeric leaf
1 cinnamon stick (3 cm)
1 lemongrass tick (10 cm)
15 cloves shallots
15 cloves garlic
1 piece of ginger (3 cm)
1 piece of galangal (3 cm)
1 nutmeg seed
2 tbs chilli paste
500g prime rump beef cut into 4 sq cm pieces (leave fat on)
Salt to taste
| Method
Heat the coconut milk in an uncovered wok over a very low flame. Add the salem leaves, lime leaves, turmeric leaf, cinnamon stick and lemongrass (don't cut these up). Crush the shallots, garlic, ginger, galangal and nutmeg to a paste. For this you can use a food processor or a traditional Indonesian mortar and pestle. Add this paste, the chilli paste and the salt to the coconut milk. Once the ingredients are heated through, add the beef and leave to cook very slowly for about four hours. Once the coconut milk has been reduced to an oily paste that sticks to the meat it is ready.
Rendang is very rich, so it's best served with lots of rice and other dishes. |
| by:www.garudarestaurant.co.uk |
A friend sent me a list of supposedly highest paying keywords for contextual advertising. I wonder is this true or whether this is just a gimmick to make other people believe so... and me supporting the hype by reproducing it here? For your amusement the partial list is at the end of this article. (and don't be surprised if google actually serves you those ads matching those keywords.) Assuming that whoever produced this list is correct, by looking at the data one can tell that NY and Chicago lawyers are willing to pay a lot of money to get a potential customer via online ads. But can someone explain why mesothelioma is in the top rank? Is it because people are afraid to get it? Or is it because many people have it already? Luckily Google doesn't allow porn ads, otherwise we would have been drowning in nasty ads, which probably would have had the highest click rate ever. The listHere is a partial list: $78.30 chicago personal injury lawyer
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[...] I wonder whether I should research topics about lawyers and mesothelioma :) Hoax RevealedAfter receiving this list, I've googled for "Highest Paying Google AdSense Keywords" and apparently there is a lot of sites out there suggesting those words, most seem to concentrate on mesothelioma and lawyers but the prices seem to vary. I'm still puzzled how did they find out that information? OK, I think I've figured it out: many of those sites seem to be a hoax. The source seem to be coming from: hxxp://www.cwire.org/highest-paying-search-terms/, but it will just trick you into clicking on some auto-generated content. Bad boy. No cookie. Further search reveals more sites advertising similar hoaxes. Oh well, the nature of the internet -- you get both: the good and the less good. One forum (http://forums.digitalpoint.com/showthread.php?t=2301) has suggested something that may give you an idea on the subject of keywords, but this thread is very dated. For example it suggests to go to http://www.google.com/adwords and try bidding at words and see which one come with a high price tag. Another user suggested to use Overture http://uv.bidtool.overture.com/d/USm/search/tools/bidtool/. But even that thread concludes that those techniques don't really work and suggests: You shouldn't be building pages for
AdSense. You should be putting
AdSense ads on pages with lots of good content. Build the pages for
the reader, optimize them for the Search Engines, then you will get
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CLOT X NBA力作 比卢普斯战靴锦袍上身牛气十足http://sports.sina.com.cn 2009年09月09日20:45 新浪体育 
首屈一指的联名合作
CLOT x adidas NBA这个项目是CLOT Creative Director Edison Chen亲自到美国当地和adidas performance 的团队商谈的，作为NBA 的FANS, 大家的话题都离不开篮球的赛事，觉得做一双篮球鞋定会掀起所有喜欢篮球的人的兴趣，因为运动是不分年龄的界限，而且CLOT从未做过一双正式下场的篮球 鞋， CLOT Crew 差不多所有成员都十分喜欢篮球。正因如此，当adidas NBA 提出这个计划，整个团体都十分期待是次的挑战，更立即赶往美国的Portland去参与设计。 仔细解构 CLOT x adidas NBA 个中故事 TS CUT CREATOR 本身是一对属于控球后卫的鞋，所以你可以见到很多不同的颜色在上。控球后卫是球场上拿球机会最多的人，他更要把球从后场安全地带到前场，再把球传给其他队 友，这才有让其他人得分的机会，整个过程要求的不只的纯熟的技巧，很多时都要引起对方球员溷淆(confusion) ；Confusion = CLOTFUSION，因此这对CLOT 的TS CUT CREATOR 明名为TS CUT CREATOR CLOTFUSION。 TS COMMANDER LT CLOTARITY的Clotarity ，其实意思是CLARITY清楚，清晰的思维是在球场上不可缺少的东西，这是一双较大路的球鞋，所以我们选用最简单且端庄的颜色，以表达CLARITY 的意思。另外，在白色的皮革以特有的反光物料印上CLOT 专用的monogram 图桉，其实是想表达在球场上，必需的灵敏反射性。 要数球场上要引人入胜的事，必定是球员的拚博精神，这就是这两双球鞋背后的概念。今回的CLOT x adidas NBA 更特别邀到NBA 着名球星Chauncey Billups 拍摄了一段短片，讲述对TS CUT CREATOR CLOTFUSION的感觉。 由于这两双别有意义的球鞋为亚洲潮流先锋CLOT 的设计，因此JUICE 店铺会于全球率先在9月11日发售，绝对为亚太区一大盛事。事实上，这两双球鞋只是CLOT x adidas NBA 合作的开始，陆续推出的会有多款Tank Jersey ，这些都是潮牌中少见的产品，欲知最新详情，请留意CLOT的网站。另外，各篮球迷要留意快将在北京和台湾举行的NBA亚洲巡回表演赛。 TS Cut Creator Clotfusion 1180RMB(紅色) TS Commander LT Clotarity 1280RMB (白色) 大气而端庄的配色
| Izabel Goulart BodyArt Paintings Lingerie Bra Paints Posted: 21 Apr 2011 06:08 AM PDT Brazilian girl model Izabel Goulart recently in 2011 took some photo with wearing Lingerie Bra, not of cloths but of paintings.
When I survey the wondrous Cross
By the Prince of Glory died
My richest gain I count but loss
And pour contempt on all my pride
See from his head, hands, feet
Sorrow and love flow mingled down
No such love and sorrow ever meet
Or thorns compose so rich a crown
Cross, O wonderful, wonderful Cross
Bids me come and die and I have found that truly live
Cross, O wonderful, wonderful Cross
All who gather here by grace draw near and bless your name
The whole realm of nature mine
And that the progress so far is very small
Love is very amazing, so divine
Demands my soul, my life, all my
Cross, O wonderful, wonderful Cross
Bids me come and die and I have found that truly live
Cross, O wonderful, wonderful Cross
All who gather here by grace draw near and bless your name.
Announced that Tata Consultancy Services (TCS) on the Q4 results for the fiscal year ended March 31, 2011: India to reduce emissions (). Is scheduled TCS board meeting to be held today in the April 21, 2011. Can be verified by detailed information on the results of Q4 TCS TCS here at the site.
And directly on the Internet a video of a press conference TCS be available at 2.30 hours, the Iraqi Special Tribunal and sound directly on the Internet at 5 pm today on its official website.
To update the information on the results of the visit TCS 2011 at the following link from the site of Tata Consultancy Services:
Nails are the horn like envelop found at the dorsal side of terminal phalanges of fingers of toes and hands in humans. These not only beautify the appearance of fingers but also protects from external vigorous pressure at the terminals. Nails are made of a protein known as keratin. Some times these features have to under go some abnormalities, get uneven. Discolored or not smooth and get brittle. In all these cases they have to be attended with care. It involve proper trimming. Filing and keep the cuticle away from the nail base. Some home treatment of nails is given below. 1. First thing to be involved in their care is that they must be healthy with strong texture. So if they are soft then soak them in olive oil for 10 minutes daily. 2. If these have any stain on it and can’t be removed then dip your nails in lemon juice for 10-15 minutes and after wash them with warm water. 3. In order to remove the cuticle or to keep it away from nails use a cuticle file or push it in backward direction manually. Skip the chances of infection because cuticle is the protective layer from where the nail grows. 4. If your nails get brittle day by day then in diet increase the amount of silica and vitamin B. in addition to this protein diet should be properly taken. 5. If you use nail polish often then after two or three continuous applications give break. Because the nails oxygen should be cut off after nail polish application and their color is changed from pinkish to yellow or become dull. 6. Not use dark colored nail polishes with out base coat because after removal these leave the color of pale yellow on the nail palate and ugly look when not to be polished. For nail polish remover use such agent which have less quantity of acetylene. This organic liquid makes the nails brittle when repeatedly applied. 7. Avoid from nail biting because it will destroy the shape of nails and unpleasant feeling. 8. If the clove of garlic is rubbed against nails continuously it will make the nails strong. STRANGE FACTS FOR NAILS: * Nails of hand fingers grow more than toes. * A nail of long finger grows more then other fingers. * The growth rate of nails is such one eighth of an inch in a month. * If you are right handed its nail growth is more then other and similarly in case of left handed. * The growth rate is more in warm climate. Than colder. During pregnancy and after injury. The growth rate is more…
| Escape Into Chris - Entry 15 Posted: 16 Apr 2011 01:01 PM PDT
September 27, 2007 – Normal, ILThe personality comes and goes. My task is to stay aware – aware of my discomfort, my anxiety, my suffering. An insight – as I mature, I find that my path is not so much one of seeking perfection or discovering an ideal state or creating an ideal object of art, but surrendering to my limitations, my deepest imperfections. I don't become a genius as I've always assumed but instead I let go of the ignorance, the fetters that delude me. This means accepting my greatest imperfections and loving the person I am now. Becoming does not resolve the human predicament. Being aware, however, can take me out of my personal drama and awaken me to my full capacity of love.
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The art of flower tattoos is as old as the art of tattoo-making itself. They are fashionable flower tattoo designs and are trendy all over the world flower tattoos for girls. However, flower tattoos meanings are different by designs.
