グリッドの世界

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I have an hourglass, transparent bottle, purple sand. Leisure always flip the hourglass, quietly watching the sand fall, Yimiyangguang dipped in the glass discount designer sunglasses, reflected the purple light, really bright. What is the implication never thought hourglass, now consider those purple sand is the accumulation of life.

Youth, youth as an hourglass slowly passed, but unlike the hourglass, can be inverted, can be repeated. We quietly grew up in a lonely wind, stepping on the tail of youth, shedding innocent shell, through the ignorant Things Past. Then everything is not the same, not the original wild unruly juvenile like surfing later, lying on the beach soaking up the sun, passion still around, just indifferent to cover up.

Purple sand hourglass slowly slide down the slide fifth. This awkward time in high school, life nearly a fifth over, and we began to think about a place called the "real" story, it makes some people silent, some people leave, some people desperately. As we rushed to the entrance of the single-plank bridge, we pay a price for youth. We started burning the midnight oil, repeating over and over again today to start the day, miserable, they also secretly regret, "If I had to work harder in the now not so bitter ..." Well, yes, it makes me think of "aspirin "in the sentence: people always like to use" if "to outline some of the unwarranted miracle. To most of the "if" must not be honored, but from hope to despair of a buffer zone Private Cloud. If there is no life.

"Titanic" has a line: "Life is a game of luck, I like everything is up in the morning is unknown, I do not know who you'll meet, what kind of outcome, I think life is a gift. I do not want to waste it and you never know what the next hand will be to learn to take life make each day count. "our future is unknown, if we do not work hard, to a later date if Why do not feel too late.

The sand in the hourglass fall, Shaohua perishable. Sand flow over, you can hourglass upside down, repeat, but life can not flip ah. "We must learn to cherish our lives every day, because every day it began, will be among the first day of the rest of our lives, unless we are going to die iPhone cover."
  

Although I spend many of my waking (and non-waking) hours thinking of food, even if I love creating menus in my mind, though it is I who subscribes to food magazines and spends hours poring over cookbooks tube amp…I am not the only one in this house that dictates the dishes.

Albeit I am the one who is usually hogging our stove, or muttering things like “What if we use white wine instead of vinegar in the adobo?” while he desperately tries to watch Entourage, C definitely has his niches in the kitchen. He makes all the sinigang (Filipino tamarind-based soup) dishes (and really good ones at that) and does all the steaks, and if there is a grill around I don’t even try to meddle, I just enjoy the results. He also contributes his fair share of ideas when it comes to putting together new dishes (if something is going to be his dinner, he will want a say for sure…dessert, he is just not that into).

This is one dish for which credit goes to C. We were lying in bed and I was pondering (out loud) over what to do with the small local scallops I had bought in the market. He mulls this over a bit and declares Maid Agency, “We should use it in pasta…that spicy tomato sauce…Arrabiata...with scallops!” Mmmm! Not bad...sounds good actually! I started going over what I would need, when suddenly he turns to me again with a sly look and adds, “With bacon!” This man sure knows the way to my heart.

C’s Scallop Arrabiata with Bacon

200 grams pasta (we used fettucini)
1-2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
50 grams bacon, diced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried chili flakes
1 teaspoon fresh thyme leaves
1 teaspoon chopped parsley
1 400-gram can chopped tomatoes
150 grams scallops
Sea salt and freshly cracked black pepper

(you can substitute fresh herbs for the dried nuhart
, just increase the quantity and add later)

- Cook pasta as per package directions in a saucepan of generously salted water. Drain and set aside.
- In another saucepan, heat olive oil, then sauté onion and garlic until onion is soft.
- Add bacon, chili flakes, and all the dried herbs. Sauté until bacon is cooked.
- Add tomato and thyme (if your oregano is fresh, add it in at this point), stir, and let simmer, covered, for about 10 minutes to get the flavors blended.
- Check on your sauce, and add salt and pepper to taste. Toss in the scallops, cover, and cook for about 3 minutes or until just cooked. Do not overcook (they will turn to rubber)!
- Add parsley (if you are using fresh basil, add it in at this point), cooked noodles, and toss to combine.
- Serves 2.

This is another dish that is a happy mix of all the elements we like: seafood (C), bacon (me), and heat (both of us). I used small local scallops, not the big imported ones that you see in fancy restaurants. The big ones are much more expensive, and are better off being seared and served with a treatment where the spotlight is totally on them. No need to break the bank for this dish.

C’s quite proud of this meal, and rightfully so. I can say with all certainty that this was one of his better ideas (along with insisting we buy those water bottles in Barcelona)…one that will be repeated for many meals to come :)

This is my entry to Presto Pasta Nights, a food blogging event created by Ruth of Once Upon a Feast. She does a weekly roundup every Friday so we can all have delicious new pasta dishes in time for the weekend.

To all Filipinos out there: Happy Independence Day!!!  

I am in the middle of moving. Again. We are finally finishing the last bits of the renovation and starting to move our things to the new flat. As anyone who has renovated (or constructed for that matter) knows, this becomes an interminable phase which involves a million little things that you suddenly notice are unfinished or need to be changed --- things which seem to multiply overnight Managed Security!
So that’s where I have been, and still am. Halfway packed with a new kitchen agonizingly near yet still so painfully out of reach. Near enough so I can almost taste it, but too far to actually do so. So cooking has been sporadic and not particularly inspired. Waking moments are filled with back-and-forths between the contractor, the interior designer, and us. Thank goodness we found a place that sells decent chocolate croissants or I don’t know what I’d do for sustenance lace wigs uk!
In preparation for the big (and final!) move, I’ve been trying to use up all the bits that have been hanging around my fridge and freezer. Despite all the hustle, and the awkward half packed state of affairs over here, and the odds-and-ends ingredients hong kong work visa, this soup turned out to be a lovely by-product of the clean-out.
I first took two roast chicken carcasses that I had tucked away in my freezer for future stock use, along with a bag full of random vegetable parts (broccoli trunks, the woody parts of asparagus, parsley stems, etc), and plopped them all in a pot with an onion, some bay leaf, black pepper, salt, and water. I let this simmer and reduce until I had a nice flavorful stock…which I then strained and set aside. I peeled and chopped another onion, the two last carrots in the crisper, and a lonely sweet potato --- these I sautéed with a nice amount of butter in another pot. In went some generous shakes of cumin, a smidgen of cinnamon, a few twists of black pepper, and the stock. I cooked this until the vegetables were tender then took everything off the heat to puree the lot with a hand-held blender. At this point you should taste and adjust seasoning, as well as add more stock if the soup needs to be thinned out (or cook further if it is too thin). I topped mine with a dollop of Greek-style yogurt which I strongly recommend Gemstone jewelry!
Sorry for the lack of recipe…I really just cobbled together what I had. It turned out so well though that I had to share it here (no matter how wooly the description). And I will definitely be making this again, perhaps taking better notes and fashioning a recipe for it. Perhaps when I am at last cozily ensconced in our new kitchen which I cannot wait to start cranking up. Until then I just want to let you know that I’m still here, and no matter how hodge-podge, I’m still cooking Enterprise Endpoint Backup! :)
To those who celebrate it…Happy Easter! :)  

Update: It happened! Snap fell down to its IPO price (for a few seconds) of $17 per share after its continued steady march south over the past several weeks. The company is now barely holding just above its IPO price.
Snap’s last earnings report resulted in a disaster, and while the company still managed to stay above $20 for an extended period of time, a string of bad days for the market — and likely increased skepticism for the company’s future among the rest of the bundle of growth stocks — is putting increased pressure on its price. There have been a slew of smaller IPOs since Snap as more and more companies try to get out the gate, but especially for non-traditional ad-driven companies (looking at Pinterest, for example), it may affect the future of the so-called IPO window being “open .”
We’re going to get another heat check on investor appetite in the next few weeks with Blue Apron, which filed to go public earlier this month. Like Snap, Blue Apron — a meal delivery service that’s as much a consumer service as it is a complex logistical operation — showed a growing business while logging a major loss in the most recent quarter. But Blue Apron also showed it at least has the capability of being profitable, with a $3 million profit in the first quarter last year.
This major decline might not be something that’s wrong on an absolute basis, since $17 is the price that Snap selected as a company going public. But these prices are set to raise as much money as they can while ensuring a “pop” of around 20% or more, making sure investors have an opportunity to lock in some gains. So, for the most part, we can call Snap’s IPO a “success” given its pop, even though the company’s shares have come crashing down to earth. It’s not great for the rest of the people that got into Snap, and it certainly isn’t good for the perception of the company as a potential growth stock like the traditional FANG (Facebook, Amazon, Netflix and Google) bundle.
There are some implications for Snap’s stock decline — namely, a lower stock price can make it harder to attract talent because compensation packages tied to those prices start to become less valuable. Snap faces competition from other networks like Facebook, which is increasingly copying Snap’s portfolio of features and products. Imitation is the sincerest form of flattery, but for a company that is trying to pitch to advertisers that it’s a unique prospect with high engagement, having a massive company with resources and a known ad product can make life increasingly difficult Dedicated Private Cloud.
The stock continuing to tumble further below $17 is, of course, a Very Bad Sign — both for Snap and companies trying to offer new kinds of advertising pitches beyond Facebook and Google. But it did make a quick rebound after hitting $17 for a very brief moment in time. The market in general has had a bad few days, so we’ll see how this kind of behavior lasts.  

rub and stub restaurantA restaurant in Copenhagen is giving new life to food that supermarkets have dubbed unworthy. According to BBC News embroidery logo, Rub & Stub eatery only serves food that grocery stores refuse to put on shelves based on expired sell-by dates, imperfections, and overstocking cloud. All proceeds from Rub & Stub go to charity and most of the staff is made up of volunteers. Only the project manager and head chef are paid by the funding nonprofit company Retro. Freeganism, a lifestyle choice in which people eat and use wasted products, has gained popularity in recent years, but this may be the first-ever full service restaurant that sources its food from what would otherwise go to the trash.

Would you eat at Rub & Stub CCIBA?  

sour patch kids gum
Christmas has come early for Sour Patch Kids fans , in the form of sweet and sour gum. According to Brand Eating, Sour Patch Kids and Stride have teamed up to created a new line of gum based on the popular candy Next Generation Firewall. Redberry and Lime are the only flavors offered for now, but here's to hoping that lemon and orange will roll out in the future book hotel hong kong! The gum is set to hit stores in January for $1.29 a pack.