- 1 year ago
If you have people in your life that don’t treat you well, disrespect you, betray your trust, or want you to be something that you’re not, sometimes the only thing to do is to turn your back and walk away.
You can’t change them no matter how much you try - but YOU(I) can change YOUR(MY) limits and move in a new direction.
Some people just serve us much better as lessons than friends or loved ones.
In order to make room for the new, you have to let go of the old. For the time being, clear out what isn’t working for you anymore. Let in fresh air. Be receptive to change.
My superpower is liberated by free will and trust, which lead me to explore simple speculations for their own sake. I can move beyond the fear factor. I don’t know where I’m going, and I don’t care where I’ve been. I only know that, as the hero of my own story, it’s for me to find out. For, like Alice, I’m on the verge of stepping into a rabbit hole; unless I stop short and play it safe, I’ll know soon enough where following my own feet has landed me on this curious venture. The blissful frailty of unwritten conclusions and unguarded access sweetens the desire. So despite familiar warnings, irresistible promise draws my eyes wide open and away from domestic comfort zones, with only certain inquiry, hope and faith to recommend my course. I’ll never know until I try.
- 1 year ago
A Trip Through My Eyes… And My Filipino Palate I
A year and a half ago, I only have but my passion of cooking and baking, eating, talking about food, and skills in the kitchen. I never foresaw that I would one day develop a self-taught skill in food photography and tremendously feel a great passion doing it.
When I decided to dive into the world of food blogging and photographing dishes (with all the intention of sharing anything I created) straight from my kitchen to the world, my secondary plan is to showcase Filipino cuisine and all its vibrant splendour (through photographs) and bold and savoury flavours (through recipes).
As I have mentioned a few times now, this project of my dearest friend Laura is brilliant in many ways, it is now not only a platform for photographers to share what we see in our corner of the world, but also this Sunday project treats everyone of us (who views and reads the contributions/posts) with morsels of the culture and traditions of each of our countries… and within our countries- regions, cities, towns, streets and even each of our private spaces and personal treasures in the confines of our homes.
With me, my first love, really, is my dedication to gastronomy and the culinary arts. I happen to be a Filipina kitchen bug… and so it is only right that I share, with unapologetic high pride, and with all my heart this smorgasbord of Filipino dishes (although with my own sassy twists) almost, always found in every home and on every dining table here.
*(Click photos for dish description)
Food Photography © Jeannie Maristela 2011-2012
- 1 year ago
- 1 year ago
Green tea is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates in China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally consumed. Green tea has become the raw material for extracts which are used in various beverages, health foods, dietary supplements, and cosmetic items. Many varieties of green tea have been created in countries where they are grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers may have a lower risk of developing heart disease and certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.
According to a survey released by the United States Department of Agriculture in 2007, the mean content of flavonoids in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered of health contributing nature, including fresh fruits, vegetable juices or wine. Flavonoids are a group of phytochemicals in most plant products that are responsible for such health effects as anti-oxidative and anticarcinogenic functions. However, based on the same USDA survey, the content of flavonoids may vary dramatically amongst different tea products.
Tea consumption has its legendary origins in China of more than 4,000 years ago. Green tea has been used as both a beverage and a method of traditional medicine in most of Asia, including China, Japan, Vietnam, Korea and Thailand, to help everything from controlling bleeding and helping heal wounds to regulating body temperature, blood sugar and promoting digestion. A book written in the Tang Dynasty of China is considered one of the most important in the history of green tea. The book was written by Lu Yu and is called the “Tea Classic” or “Cha Jing”. It was written between 600 and 900 AD and spoke about exactly how and where one could enjoy a fine cup of green tea. The Kissa Yojoki (Book of Tea), written by Zen priest Eisai in 1191, describes how drinking green tea can have a positive effect on the five vital organs, especially the heart. The book discusses tea’s medicinal qualities, which include easing the effects of alcohol, acting as a stimulant, curing blotchiness, quenching thirst, eliminating indigestion, curing beriberi disease, preventing fatigue, and improving urinary and brain function. Part One also explains the shapes of tea plants, tea flowers, and tea leaves, and covers how to grow tea plants and process tea leaves. In Part Two, the book discusses the specific dosage and method required for individual physical ailments.
BREWING AND SERVING
Steeping is the process of making a cup of tea; it is also referred to as brewing. In general, two grams of tea per 100ml of water, or about one teaspoon of green tea per five ounce cup, should be used. With very high-quality teas like gyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.
Green tea steeping time and temperature varies with different tea. The hottest steeping temperatures are 81°C to 87°C (180°F to 190°F) water and the longest steeping times two to three minutes. The coolest brewing temperatures are 61°C to 69°C (140°F to 160°F) and the shortest times about 30 seconds. In general, lower-quality green teas are steeped hotter and longer, while higher-quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality. It is thought that excessively hot water results in tannin chemical release, which is especially problematic in green teas, as they have higher contents of these. High-quality green teas can be and usually are steeped multiple times; two or three steepings is typical. The steeping technique also plays a very important role in avoiding the tea developing an overcooked taste. The container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down. It is common practice for tea leaf to be left in the cup or pot and for hot water to be added as the tea is drunk until the flavour degrades.
- 1 year ago
#kiss#psychedelic#groovy#bored#playing#forthebabies#loveyou#goodnight (Taken with Instagram)
I trust myself.
Life has my back and supports me.
As I trust myself I put myself on the track to success and fulfillment!"
I want to post a feww quotes I’ve written down on post-its. I didn’t want to throw them away without posting them first. I don’t know who wrote them but they are an inspiration to me:
People we attact into our life are reflections of who we are, therefore become first what it is you want to attact.
I am worthy of good things and abundant successes!
Just be yourself and always dream big!
The universe breaks our hearts until we lear to keep them open.
True progress can only come through struggle. Nothing that important is ever achieved without some cost. To become a spiritual being, you must go through difficulty, but the rewards are enormous.
Do Not be satisfied with yourself, EVER! To be successful in life, there must be a constant desire for improvement. It does not have to be difficult. Try to make it part of your personality, always wanting to be BETTER!