Ai Faith Meng

Red wine, put in the eyes, light up my desire to drink, just drunk, again how?

The world's most beautiful not pay off old scores tom ford sunglasses, but I am sorry!

I love you, I miss you. You are my dream, you have come into my life, and I think you are an inseparable part.

Love in the most sad not end is not had begun, but always cold! Look at you every day more and more far away from me, I am afraid! I'm afraid that day! I'm afraid I am far away from you, even if it is a stone's throw away, but for me is the horizon! Not with vigour and vitality, not not pleased with oneself, not brokenhearted innumerable twists and turns. At the end I had to take the pain of separation!

A meet, leave, but everyone is afraid of parting! People all say yes and mean no, say repeatedly repeatedly saying "no feast" Cloud Provider, who is willing to drink this cup of farewell?

Love, the sometimes is happy, but not the sometimes is pain! Who can pass through this love? Hell-bent fell in love with you, how would this give up, how can it down!

I love you, I miss you!

Sometimes it is not clear what is missing, what is the dream; I do not know when you want to sleep, or sleep dream of you! Every time I woke up, are not willing to open your eyes, just to be in the gloom I feel close to you close, feel the warmth you gave me. But when I open my eyes in not when, but found that the corners of his eyes slightly moist, will fall into the reverie......

You are my dream, you are in my life iPhone 4 casing! I think you have is my inseparable part; you want to become my habit! You want to be! You want to become a kind of eternal, every moment of every minute "she" was to accompany me, until my life is eternal!

Fried Fish with Garlic Lemon Butter Caper Sauce

As I watch little C march out into summer school in her fluffy skirt and sleeveless top (summer!) and her electric blue flats, I realize, once again, how quickly time flies.  It seems like only yesterday she was a helpless little thing who would wake up every 2 hours needing to be fed, breath smelling sweetly of milk.  Now she is a far from helpless, fiercely independent little firecracker with a seemingly inexhaustible supply of her own opinion.  Her breath, suffice to say, does not smell sweetly of milk anymore, and she is, most of the time, breathless and sweaty from how much she runs around (plus, it’s summer!).  I want to hang on to every bit of unrestrained laughter, every bedtime story/tuck-in (no matter how much irrational delaying tactics play a part), every sticky hug, every little moment.

I’ve never been a motherly person.  Little C has been, and still is, the only infant I have ever held in my life.  I have never been absolutely confortable with children, and I can’t say, my own aside, that I am now.  It still takes me by surprise that it’s taken just this one cherry bomb to turn me into a mother.  And of all the things, in these past three years, that I have done with her, the one thing that makes me feel the mother-child connection the most is feeding her.

I don’t mean nursing…although I did do that for the first year of her life.  I mean feeding her actual food.  The food I make and the food I eat.  Carefully picking choice bits from my plate and placing them in her waiting mouth.  Especially if I’m doing it with my hands.  I feel like I am taking part in a ritual older than time, something billions of mothers did before me.  That careful, deliberate, passing on of nourishment.

As soon as the simple days of food introduction where done, and food allergies were ruled out, I tried to give her food that was not too different from what we ourselves ate (just being cautious about salt and sugar).  I wanted her to try as much as she could, and to know and appreciate where this food comes from.  We would bring her to market (we still do) and show her whole fish and vegetables with the dirt still on them.   She loves the fishmongers stall…particularly the live crabs and the fish.  And I, in turn, love showing her that fish come in all shapes, sizes, and colors.  I don’t know many nursery rhymes or children’s games or arts and crafts, but that I do know.  And that I can teach.

Fried Fish with Garlic Lemon Butter Caper Sauce

    Oil for frying
    1 large dapa (flounder?), approximately 1 kilo
    2 tablespoons flour
    Sea salt and freshly cracked black pepper
    6 garlic cloves, chopped
    2 tablespoons capers
    1/4 cup + 2 tablespoons butter
    juice from half a lemon


- Season your fish on both sides, and inside the cavity, with salt and pepper.  Dust with the flour and shake of excess.
- Heat a frying pan over medium high heat.  When hot, add enough oil to cover the bottom of the pan in a thin layer.
- Add the fish gently to the hot oil.  Fry until golden brown and then flip to cook the other side.  Cook until the other side is likewise golden and the fish is cooked through.  Remove from the pan.
- Drain the oil from the pan and wipe dry.  Return the pay to the heat and add the butter.  When the butter is melted and bubbling, add the garlic.  Let the garlic fry until fragrant, this happens fairly quickly.  Add the capers and let's this fry for a bit.  Remove the pan from the heat ad add the lemon juice.  Mix well and transfer the sauce into a dish. 
- Serve the fish with the sauce on the side long with some lemon wedges for those who want them Flower shop.

I used one whole fish here – a dapa (which I think is related to flounder? anyone?) weighing in at almost 1 kilo.  This was actually a little too big for my tastes, I like fish to be a bit smaller when fried whole (this size I like baked, or steamed in the oven in this big old covered baking dish I won at a costume party…I was a school teacher).  C however loved its meaty abundance.  You can use almost any fish for this though.  A couple of smaller tilapias would do nicely, or a small lapu-lapu.  Or whatever fish is fresh and readily available where you are.  You can certainly use fillets as well, although if you are able to get fresh whole fish on the bone I encourage you to do so as they are really delicious.

You can scale the quantities for the sauce up if you expect to use a lot.  Actually cube organizers, I think that would be a good idea.  We had this with steaming hot rice and I loved the sauce both smothered on my fish as well as squashed into my rice.  It's a notch above regular lemon butter sauce and packs a lot more flavor.

Little C is not the perfect eater, and now that she has her own opinions it is not as easy to get her to try everything SKI TRIP, but she does love her fishies, especially if she sees them on the bone.  In fact, she seems to enjoy fish best when she sees me picking the meat for her from a whole fish on my plate.  And I never feel as “earth mother” as when I am doing just that.  That, at least, is one big mission accomplished in my book.

Incredible Baked Lamb Shanks

Although I fell in love with cooking all by myself, far away from home, where I had no choice but to learn how to feed myself or starve, I draw inspiration from many people.  Some I have never met Dating, some I have known all my life.  My great-aunt R falls into the latter category.  She’s my grandmother’s younger sister and has a long and colorful history of great cooking.

As a child, she taught me how to make pineapple upside down cake and apple pie.  When I was older, she demystified the workings of callos and bacalao ala Vizcaina.  Like most cooks of the generation before my parents, she uses no exact measurements or hard-and-fast recipes (except when baking of course…she was a well-accomplished baker in her heyday!).  To learn anything, I had to sit patiently and listen carefully, asking the right questions lest I end up with a whole pig’s leg in my tiny kitchen (“make sure you see the hoof!”).

These days, she is happy letting others do the cooking for her most of the time, despite her souped-up kitchen (which C and I look upon with admiration and envy).  We dine out (she loves swanky French food) or in (she also loves C’s sinigang), and always have a grand time (if you get her, my grandmother, and their other sister together the stories will floor you, as will the good-natured, though at times high-octane, teasing).

Another thing she enjoys nowadays is gifting C and I with food.  The lamb shanks I used here were from her.

Incredible Baked Lamb Shanks
(adapted from Incredible Baked Lamb Shanks in Jamie Oliver's Cook With Jamie)

    2 lamb shanks
    75-80 grams butter, cold but malleable
    4 sprigs fresh rosemary
    10 fresh sage leaves
    2 sprigs fresh thyme
    Sea salt and freshly ground black pepper
    6 cloves garlic, unpeeled
    1 large carrot, peeled and finely sliced
    1 white onion, peeled and sliced into half moons
    2 leeks, sliced (note that I am using the local leeks which are much smaller that the huge Western hemisphere varieties)
    About a wineglass of red wine

- Set aside 2 sprigs of rosemary and 4 sage leaves.  Pick the leaves of the rest of the rosemary and thyme and chop.  Chop the remaining sage leaves as well.  Mix the chopped herbs with the butter.  You can alternately whiz everything together in the food processor.  Season with salt and pepper.  I like to season this until it is just above your usual level of saltiness as you will be spreading this all over the lamb and it will get diluted by the wine and vegetables.
- Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards.  You want to make a hole big enough to put your finger in.  Repeat with the other shank low interest loan.
- Divide the herb butter between the “pockets” you have cut at the base of your shanks, pushing it all the way in.  Rub the remaining butter all over the shanks themselves.
- Tear off 2 arm-length pieces of foil and fold each in half to give you 2 large pieces of double-layer foil.  Divide the garlic and vegetables between the 2 pieces of foil.  Lay each shank on each pile of veg, crack some black pepper over that and another light sprinkling of sea salt, then top with the extra rosemary and sage.  This is how it will look.
- Carefully pull up the sides of the foil and then pour a swig of wine in each parcel.  Gather foil around each shank and seal shut making sure they are closed tightly.
- Arrange the parcels in a baking pan and place in a pre-heated 375F oven for 3-3.5 hours or until lamb is very tender.
- You can serve the parcels directly so each person can open their own serving, or transfer everything into a serving dish making sure not to lose any of the buttery juices!

Yet another recipe from Jamie Oliver’s Cook WithJamie.  If you were to say that I am totally enamored by this book you would be absolutely right.  Honest, delicious, earthy cooking…and these lamb shanks are a perfect example.  I’ve changed the quantities, as well as the cooking temperature and time, but essentially the method remains the same.  And what a method it is!  These were some of the softest shanks that ever came out of my oven.  Wrapping the meat and all the aromatics in foil (and see to it that it’s tightly sealed please!) creates a little steam bath that keeps the meat moist and flavorful, and renders it sinuously pliant.  The lamb ends up soft and sticky, drenched in intensely flavored buttery juices.  I plan to try this using other flavor combinations as well.

Aside from the gifts of lamb shanks, we have also received slabs of steak, Campbell’s soup, fresh apples and pears, olives, duck confit, little cans of mandarin oranges packed in syrup, beef ribs cut for kalbi, and rotisserie chicken.  Once she appeared on our doorstep with a whole leg of lamb!  I think it’s sufficient to say that we love my great-aunt R’s generous, if sometimes random, care packages.  Almost as much as we love her hk massage.

Family, and those you choose to be your family, are pretty special in my book.  Give someone in your family a hug this weekend! :)

Police Investigating Nigella Lawson Over Drug Use

nigella lawsonAfter Nigella Lawson admitted to using cocaine during a trial against her former assistants, British police have gotten involved Hong Kong Festival. According to Eater, the authorities in England say they will investigate claims made against Lawson regarding her drug use.

Her ex-assistants, whom Lawson and her former husband accused of stealing money, were found not guilty. And over the course of the trial the two women said that Lawson has allowed them to make purchases in exchange for silence concerning drugs. They also testified that the celeb chef smoked marijuana in front of her kids Cloud Service. While the police are investigating the matter they have expressed that "the witness's admissions did not by themselves provide sufficient evidence to bring charges." Therefore there is currently, "no imminent prospect" that Lawson will be accused of a crime franklin templeton.

Smashed Sontarans

Baby potatoes (about 5cm/2” in length) OR regular potatoes, cut  into 5cm/2”  chunks. Leave the skins on
Salted water (for boiling)
Olive oil
Salt and pepper
Other seasonings, you see fit.

Preheat oven to 200C/400F.  Slick a cookie sheet with olive oil

Parboil the potatoes in the salted water.  Drain and tumble onto the oiled cookie sheet.

Press the down on the potatoes with a  spoon, fork or the bottom of a sauce pan.  You can smash flatish or just press down enough to rough up the surface.

Sprinkle with salt, pepper and other herbs and spices as you see fit.

Drizzle more olive oil on top.

Bake for 20-30 minutes until the potatoes are cooked, with crispy brown bits.

Sports News Update – what you need to know

SOCCER - Melbourne skipper Mark Milligan is set to play in Friday night's A-League clash against Adelaide United after overcoming the knee injury that ruled him out of Australia's past two matches in Europe Property investment portal.

RUGBY - The Wallabies will arrive in Dunedin on Friday in preparation for Saturday's third and final Bledisloe Cup clash against the almighty All Blacks.

LEAGUE - A member of Australia's rugby league squad was robbed on the first night after the team arrived in Manchester for the World Cup lace and embroidery.

SWIMMING - New national head swimming coach, Dutchman Jacco Verhaeren, has been tasked with preparing Australia to knock the Americans off their perch.

SURFING - Mick Fanning has missed a chance to claim his third world surfing title when he was beaten in the quarter finals in Portugal.

GOLF - American golfers Dustin Johnson and Bo van Pelt will be aiming to make their move up the leaderboard when the second round of the Perth International tees off on Friday MPLS VPN service.

Villa manage 1-0 win at Norwich City

Aston Villa lost key striker Christian Benteke to injury but still managed to snap a three-game Premier League losing streak with a 1-0 win at Norwich City on Saturday.

Last season's top scorer with 19 goals, Benteke limped off with an apparent groin injury during the first half but his replacement Hong Kong ip networking, Libor Kozak, tapped in the game's only goal within two minutes of coming on.

It was the Czech Republic striker's first goal for Villa since his 7 million ($11.2 million, 8.3 million euros) move from Lazio and gave Paul Lambert's side a first win since their 3-1 success at Arsenal on the season's opening day.

Leaders Liverpool will look to strengthen their grip on first place when they welcome Southampton to Anfield later on Saturday.

Brendan Rodgers's side went into the weekend with a one-point lead over Arsenal and Tottenham Hotspur, both of whom play on Sunday, having ceded their 100 percent record in Monday's 2-2 draw at Swansea City.

Jose Mourinho's Chelsea, meanwhile, can bring an end to a damaging run of four games without victory in all competitions if they prevail at home to west London rivals Fulham wood cabinet storage.

The Europa League holders lost 1-0 at Everton in their last league outing and were surprisingly beaten 2-1 at home by Basel in the Champions League on Wednesday.

Elsewhere, bottom two clubs West Bromwich Albion and Sunderland meet at The Hawthorns, while Everton travel to West Ham United and Newcastle United are at home to Hull City.

Manchester United visit Manchester City on Sunday in the season's first Manchester derby, when both City manager Manuel Pellegrini and his United counterpart David Moyes will be sampling the fixture for the first time Fundsupermart.