のひはの

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  • 2024/11/21 18:10
• I don’t know why
  
  The meal started a little wobbly. The marvelous raw fish the chef had sourced that morning was sliced in thin pieces and placed in fragile little tartlet shells, but buried under shavings and pieces of raw vegetables Fit Furniture. As someone who loves the delicate flavor of raw fish – as well as raw vegetables – I would have preferred a simpler presentation that highlights the fish rather than buries it. Perhaps have the vegetables slivered into thin strips, then tossed in a lime-dressed little salad and served alongside? Or lightly pickled Dentist Hong Kong. (That’s a tiny perch, from the lake, tied up next to it.)
  
  Then a stunning course came out and when I took a bite, I realized that I was in for a treat. I’ve never had frog’s legs – I don’t know why, I just haven’t – but Les Cuisses de grenouille poêlées en persillade, feuilleté aux asperges vertes et morilles farcies isn’t just a mouthful to say, but I had to stop talking to the others at the table because I was enjoying the dish so much and didn’t want to stop marie france bodyline.
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  • のひはの
  • 2014/03/24 15:19
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• in-room coffee
  
  One of my great joys in life in in-room coffee. Hotels do a lot of head-scratching things, like inventing ‘turn-down service.’ Aside from a free piece of chocolate, does anyone like or want someone rummaging through their room while they’re out at dinner? Or the “hotel channel”, which shows and glorifies the splendors of your hotel, which is kind of silly since you’re already there. Plus it always takes me a few days to figure out how to bypass that channel and get to the tv stations Flower shop.
  
  Although it takes me quite a bit longer to get that syrupy music from the hotel channel out of my head.) But I’m a happy hotel camper when I find a coffee-maker in my hotel room, wherever I find myself in the morning Port wine.
  
  Last night I arrived in Sydney, Australia. It’s a multi-day trip from Paris; I left my apartment at 8:15am and arrived here the following evening at 9:20pm. I don’t have my calculator out, nor do I want to pull out my airplane ticket yet again, so you’ll have to take my word for it: it’s a big trip. Plus it’s hard arriving somewhere at night, especially in a modern city like Sydney, where you can’t really see anything – just a lot of streetlights, illuminated windows in buildings, and traffic lights. And while I had a hankering to take a little stroll and get some fresh air and see a bit of the city, I hit the sack and was in bed by ten o’clock iPhone cover.
  • のひはの
  • 2014/02/08 13:33
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• CreativeLIVE
  
  Beginning Monday, CreativeLIVE will host a week full of 40 free online classes taught by professionals at the top of their fields. Taking down two of the largest barriers to accessing education — geography and cost — founder Chase Jarvis hopes Photoshop Week will inspire creative individuals to pursue their passion for photo editing.
  
  Classes are geared toward all levels, from noobs to pros, but each course focuses on how photo editing can be used to further your career.CreativeLIVE has already educated a few million people through online workshops and tutorials through the website nikka whisky.
  
  "When you get these people next to each other, you get to survey and sample a broad range of styles and types of education — and you get to experience it all at the same time," Jarvis said. "What's broken is the education system. Our hope is to transcend that system."
  
  Online audiences can interact with the instructors through social media on Twitter and Facebook. Designated students who participate in the live audience will act as ambassadors, bringing the online students' questions to instructors. This not only allows students from all over the world to
  take part in the course but allows them to shape its direction."We are inherently social. Online classes where you can download the syllabus — that is not social," Jarvis said vitamin b.
  
  Gurus are given the ultimate access to anything they might need to aid them during instruction. All workshop sessions are shot with the full CreativeLIVE treatment, using multiple cameras and equipment that keeps the audience engaged. "The best teachers you ever had were entertaining
  and engaging. We want to continue in that vein," Jarvis said. "They’ve gotten better and have more at their disposal."
  
  Lesa Snider, a long-time CreativeLIVE instructor and the author of the Photoshop and iPhoto series of Missing Manuals, says being able to communicate with an engaged audience that wants to participate is a huge incentive for her as an instructor. "That is a huge difference. I can feel the whole of the Internet there with me, and it is the most rewarding and fulfilling thing that I have been able to do," she said.Enrollment in Photoshop Week is free by signing up on the website DIY furniture. From
  looking at advanced numbers, Jarvis is hopeful this will be the biggest Photoshop course of its kind in the world.
  • のひはの
  • 2014/02/08 13:31
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• Lamingtons
  
  When I was in Australia, a couple of interesting things happened while I scooting around Sydney. One was that I went on the hunt for Lamingtons wood bookcases, and a number of people offered to send me recipes, but didn’t. And two, I got quite a few messages from people asking if I was coming to Melbourne. Then a food festival there rolled around and even though I woke up at all hours, checking my messages night and day, an invite to that city never landed in my Inbox mothers day flowers deliver .
  
  
  
  But instead of being tough and bitter, I decided to dive into something tender and sweet, and was compelled to whip up my own recipe for Lamingtons. (And it’s hard to remain mad at anyone in Australia because, truly, everyone was exceptionally nice to me during my visit to Sydney.) I did call upon one of those nice folks, the master of the Lamington craft embellishment storage, Matt Rothman, when deciding whether to go with a cocoa powder icing or one made with chocolate. And he responded that he makes either, depending on whether he wanted the glaze to soak in to the cake a little (cocoa powder) or for it to be more of a thicker icing (chocolate).
  • のひはの
  • 2014/01/25 10:45
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