Imagine that you had won the following prize in a contest: Each morning your bank would deposit $86,400.00 in your private account for your use.However, this prize has rules, just as any game has certain rules. The first set of rules would be: Everything that you didn't spend during each day would be taken away from you. You may not simply transfer money into some other account. You may only spend it. Each morning upon awakening, the bank opens your account with another $86,400.00 for that day.The second set of rules: The bank can end the game without warning; at any time it can say, its over,the game is over! It can close the account and you will not receive a new one.What would you personally do?You would buy anything and everything you wanted, right?Not only for yourself, but for all people you love, right?Even for people you don't know, because you couldn't possibly spend it all on yourself, right?You would try to spend every cent, and use it all, right?Each of us is in possession of such a magical bank. We just can't seem to see it.The MAGICAL BANK is TIME!Each morning we awaken to receive 86,400 seconds as a gift of life, and when we go to sleep at night, any remaining time is NOT credited to us. What we haven't lived up that day is forever lost. Yesterday is forever gone.Each morning the account is refilled, but the bank can dissolve your account at any time...WITHOUT WARNING.SO, what will YOU do with your 86,400 seconds?Aren't they worth so much more than the same amount in dollars?Think about that, and always think of this: Enjoy every second of your life, because time races by so much quicker than you think!So take care of yourself, be happy, love deeply and enjoy life!Here's wishing you a wonderfully beautiful day!
"You are not a human being in search of a spiritual experience. You are a spiritual being immersed in a human experience"
23 October 2011
$86,400.00 a day
Labels: ART
spiritual
21 October 2011
17 October 2011
Sandwich nướng thịt nguội
Lần thử đầu tiên
Nguyên liệu chính gồm có:
- Cà chua : 500g
-Sandwich
-Tỏi
-Dầu Oliu
- Thịt nguội (ham)
-Phomai : gouda , chedar... loại nào cũng được
Cách làm:
- Phết dầu oliu/ bơ lạt vào đáy khuôn
-Đặt 1 lớp sandwich vào ( bỏ phần rìa bánh)
-Tiếp theo đặt thịt nguội vào
-Lớp kế nữa là phoma phủ đầy, cuối cùng xếp cà chua lên trên.
Trong 1 chén nhỏ khác hòa 3 muỗng tbsp dầu ăn oliu chung với 1 tép tỏi băm nhuyễn, tiêu, muối... hòa tan dung dịch này và rưới lên lớp cà chua trong khuôn
-Làm nóng lò ở nghiệt độ 200 độ C, nướng 15 phút sau đó hạ nhiệt độ xuống còn 160 độ C nướng tiếp 15 phút nữa.
- Trang trí bằng basil hoặc ngò, ăn nóng kèm với salad
Lần thử thứ 2 - hoàn hảo
Nguyên liệu chính gồm có:
- Cà chua : 500g
-Sandwich
-Tỏi
-Dầu Oliu
- Thịt nguội (ham)
-Phomai : gouda , chedar... loại nào cũng được
Cách làm:
- Phết dầu oliu/ bơ lạt vào đáy khuôn
-Đặt 1 lớp sandwich vào ( bỏ phần rìa bánh)
-Tiếp theo đặt thịt nguội vào
-Lớp kế nữa là phoma phủ đầy, cuối cùng xếp cà chua lên trên.
Trong 1 chén nhỏ khác hòa 3 muỗng tbsp dầu ăn oliu chung với 1 tép tỏi băm nhuyễn, tiêu, muối... hòa tan dung dịch này và rưới lên lớp cà chua trong khuôn
-Làm nóng lò ở nghiệt độ 200 độ C, nướng 15 phút sau đó hạ nhiệt độ xuống còn 160 độ C nướng tiếp 15 phút nữa.
- Trang trí bằng basil hoặc ngò, ăn nóng kèm với salad
Lần thử thứ 2 - hoàn hảo
Labels: ART
cake
06 October 2011
Japanese cottony cheesecake
Recipe- 140g fine granulated sugar
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
- 6 egg whites
- 6 egg yolks
- 1/4 tsp cream of tartar
- 50g butter
- 250g cream cheese
- 100ml fresh milk
- 60g cake flour (can also use plain flour)
- 20g corn flour
- 1/4 tsp salt
1. Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage ... although I never do, and it has never seeped! ;)
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.
Labels: ART
cake
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