BMI 9/20/2009 23:41
记得前两天有人贴减肥贴为了能穿上以前的burberry suit。我也来贴点心得。 我没有burberry suit, 但年初的时候有点营养过剩还被老赵当众好意的嘲笑了一把。 那时候bmi已经到了25也就是overweight的划分线。 七月开始走路上班。 每天大约15-20分钟左右(一里路吧)。 饮食基本没有改变。 两个半月后发现减了4公斤。 bmi也降到23。7。可是感觉还是有点过剩,特别是腰部。 刚查了一下。原来bmi对亚洲人有不同的标准, 凡是23以上就属于肥胖。 准备继续走下去, 一直到下雪为止, 争取再减个4kg左右。 腹部的肉没有特别好的办法。 记得以前有健身的朋友都很难把那里的脂肪练掉。 想买个wii fit, 再加点健身运动。 看到时候有没有效果。
前天得到的消息, w兄走了。 我和他相识与中学。 他比我晚到半年。那年月没有现在那么多的小留学生。 作为唯一的两个华人学生我们彼此有着一份亲切感。 同窗三年后他被老爸送去了寄宿学校, 我们也从此没有再见过面。 n年后偶尔的在facebook上找到互相。 我已经来了美国, 他也回了香港。 四月经过的时候很想见他, 却得到他病了的消息。 由于隔离最终没有见到他。现在也再没有机会了。 以为自己早已看穿命运的不仁慈, 去还是想问为什么。 为什么这么一个好人却要走的那么早。也许我们都是亡命之徒, 既然已将出发,不要问路在哪方。 可是我无法说服自己。

W兄, 走的时候32岁, 留下了夫人和他7个月大的女儿。

iphone. 9/10/2009 08:39
昨天买的。 at&t18个月就能跟新换代。不用等两年。 拿了个16g的, 但有点担心不够用。 因为到手就只有14g, 然后ipod, photo, movie, apps. 好似用起来挺快的 (还是主席说的对)。不过可以换。现在发现这个东西巨能浪费时间。 正经的功能, email push挺好的。 而且是micrsoft exchange支持, 可以直接sync日程表等。 别的好像就没有什么正经功能了。 还有中文输入很强大。 可以拼音, 还可以手写体认识。 连我的狗爬字都认的出来。
口水帖 9/09/2009 10:18
我日。

看着单位菜单上陈列的猪食, 我觉得很痛苦。

哎。

我想看着小桥流水吃朱鸿兴的面。

素面



鳝糊面



还有我的最爱焖肉面

life saver, 8/14/2009 03:28
heart breaker.

全世界在下雨 8/12/2009 10:43
波士顿在下雨,伦敦在下雨, 阿姆斯特丹在下雨, 上海在下雨 .....

全世界在下雨。
香港人的午餐 8/06/2009 10:54
美国猪食般的午餐让我时常怀念国内的日子。在香港的时候看见很多中餐的快餐店,特别是美心等。 貌似很物有所值的样子。 各种套饭都在几十港币左右。 这在香港的消费水平里应该算很便宜的。

the beach boys 2009 7/25/2009 22:49
Aruba, jamaica ooo I wanna take you
To bermuda, bahama come on pretty mama
Key largo, montego baby why dont we go....

great concert. brought back a lot of fond memories.


兰亭序 7/15/2009 13:32


兰亭临帖 行书如行云流水
月下门棰 心细如你脚步碎
忙不迭 千年碑易拓 却难拓你的美
剩几阕 真心能给谁

牧笛横吹 黄酒小菜有几碟
夕阳余晖 如你的羞怯似醉
我本已写 而墨香不退淤泥都有余味
一竿朱砂 到底揭了谁

无花风月 我提取的泥灰
悬笔欲绝 那岸边浪千叠
情字何解 怎落笔都不对
而我独缺 你一生的了解
无花风月 我提取的泥灰
悬笔欲绝 那岸边浪千叠
情字何解 怎落笔都不对
而我独缺 你一生的了解

弹指岁月 轻唱清歌净延绵
青丝半截 回眸一笑你婉约
恨了美 你摇铜镜叹 谁让你蹙秀眉
而声回 徒留胭脂味

人雁南飞 转身欲别离溅泪
菊已八月 收揽回忆怎么睡
又怎么会 心事密封搜刮谁睁着眼对
落花怨蝶 你会怨着谁

无花风月 我提取的泥灰
悬笔欲绝 那岸边浪千叠
情字何解 怎落笔都不对
而我独缺 你一生的了解

无花风月 我提取的泥灰
手书无愧 无惧人间是非
雨的蕉叶 又消瘦了几夜
我等着泪 来提醒你爱谁
6/18/2009 22:43
多少期望多少


终于找到菜谱了。 就是不知道做出来会不会一样。

Pork-Belly Buns
Diary of a Foodie: Season Two: Fine Fast Food
Makes16 buns
Active time:1 1/4 hr Start to finish:1 day (includes brining)
April 2008
We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy white wrapping, adding crisp cucumbers and scallions, and transforming it into an American original with pork belly. Make them at home, and the first bite will prove they are worth the effort.

Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
For pork
1/2 cup kosher salt
1/2 cup sugar
4 1/2 cups water, divided
2 1/2 lb skinless boneless pork belly, cut into quarters
1/2 cup reduced-sodium chicken broth
For buns
1 cup warm water (105-115°F), divided
1/2 teaspoon active dry yeast
3 tablespoons sugar plus a pinch
2 tablespoons nonfat dried milk
3 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
Canola oil for greasing and brushing
Equipment:a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid
Accompaniments:hoisin sauce; thinly sliced cucumber; chopped scallions
Brine pork:
Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours.
Make dough for buns while pork is brining:
Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk in dried milk and remaining 3/4 cup warm water.
Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.
Roast pork while dough rises:
Preheat oven to 300°F with rack in middle.
Discard brine and put pork, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. Remove foil and increase oven temperature to 450°F, then roast until fat is golden, about 20 minutes more. Cool 30 minutes, then chill, uncovered, until cold, about 1 hour.
Cut chilled pork across the grain into 1/4-inch slices. Chill slices in pan juices, covered, while making buns.
Make buns:
Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes.
Cut 16 (3- by 2-inch) pieces of wax paper.
Form dough into a 16-inch-long log. Cut into 16 equal pieces, then lightly dust with flour and loosely cover with plastic wrap. Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then brush half of oval lightly with oil and fold in half crosswise (do not pinch). Place bun on a piece of wax paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.
Set a large steamer rack inside skillet (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Carefully place 5 to 7 buns (still on wax paper) in steamer rack (do not let buns touch). Cover tightly and steam over high heat until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns in kitchen towels (not terry cloth) to keep warm. Steam remaining buns in 2 batches, adding boiling-hot water to skillet as needed.
Return buns (still wrapped in towels) to steamer rack in skillet and keep warm (off heat), covered.
To serve:
Preheat oven to 350°F with rack in middle. Heat sliced pork (in liquid in baking dish), covered, until hot, 15 to 20 minutes.
Brush bottom half of each bun with hoisin sauce, then sandwich with 2 or 3 pork slices and some cucumber and scallions.

Cooks' notes:
Pork belly can be brined up to 24 hours.
Pork can be roasted and sliced 2 days ahead and chilled (in liquid), covered.
Buns can be steamed and cooled completely, then chilled, wrapped tightly in a double layer of plastic wrap, up to 1 day or frozen up to 1 week. (Thaw wrapped frozen buns in refrigerator.) Reheat buns, wrapped in a dampened kitchen towel and then tightly in foil, in a 350°F oven until soft and heated through, about 15 minutes.

http://www.gourmet.com/recipes/diaryofafoodie/2008/04/porkbellybuns
保留一份童真。 6/01/2009 19:46
大家六一儿童节快乐!Laughing


男人和狗 5/29/2009 12:21
有时候觉得男人活在这个世界里就象条狗狗。 朝着这个摇摇尾巴, 朝着那个摇摇尾巴。 很无奈。
心理年龄 5/28/2009 09:08
刚才在facebook上做了个心理年龄的 测试。 我的结果是:

xxx已
随着年龄和腰围的增长,我对buffet也开始产生了原则上的抵触。 不过一年一次的形式教育还是应该的,让我记住为什么以gavage的方式饮食是一个不好的主意。

这次的地点是香港尖沙咀的intercontinental hotel. 环境不错, 直对着香港岛。







午餐加饮料差不多325HKD. 虽然东西不错, 但和上海的金贸/westin相比要差很多。 晚饭具服务员说有无止境的龙虾和鹅肝酱供应。 但800HKD的价格我觉的物不所值。







看起来八盆, 其实充其量只有四盆, 还是小号的。 记得去年好似是六盆。靠! 吃的下的时候吃不起, 吃的起的时候又吃不下, 此乃是人生一大悲剧。

















环境保护人人有责 5/27/2009 23:14
某天走过静安公园,看到这位台兄在喷水池里洗澡。不得不敬佩一下现在国人的环保意识。

上海的黄昏。 5/14/2009 16:39
每次回去都喜欢坐在黄浦江边的 宝莱纳. 一瓶啤酒, 看着日落中的浦江两岸, 驶过的远洋邮轮, 直到华灯初上。





这次还看到一个很棒的街头歌手, 衬着暮色唱着齐秦的那首“原来的我”。好有感觉。



曾经爱过却要分手
为何相爱不能相守
到底为什么

早知如此 何必开始
欢笑以后代价就是冷漠

既然说过深深爱我
为何又要离我远走
海誓山盟抛在脑后

早知如此 何必开始
我还是原来的我




曲谱
http://www.jitapu.com/tabPages/170/img20064712094744.htm
民以食为天! 5/07/2009 09:22
呜呜呜, 回念一下腐败日子。

有天嘴馋。 跑到吾江路。 小杨生煎叫了二两八个。 这个好吃。 一大包汤。 陷儿大。 再加份鸡鸭血汤才13块钱。 吃完, 抹抹嘴巴跑出来。 对面是南翔小笼馒头店。 进去叫了碗虾肉小馄吞再加一笼小笼包。 价钱要比小杨贵点。 差不多60块钱。 接近美国水准。 吃完, 抹抹嘴跑出来。 旁边是85度。 进去叫了杯芒果冰沙一边喝一边走。 只要十几块。 过马路是玫瑰烧烤。 羊肉串十元五串, 要了十串。 继续边吃边走。 吃完, 抹抹嘴正好看到冰糖葫芦。 又买了一串。 啃啊啃。 马路对面。 鲜肉月饼已刚。 十元四只。 正好。 吃完, 抹抹嘴巴。 看到 家沙。 想算了, 留点给下次吧。记得以前有人写了本书叫欧来欧去。 说的是退休后在欧洲自由旅行的故事。 我 我准备来个吃来吃去。

吴江路西面, 比较上档次。


吴江路东面, 大众产品。


小杨生煎, 太好吃了。


小笼包, 太好吃了。


羊肉串, 太好吃了。
saw this online. essentially two points:

1) it will now require 6 working days to get the visa and the express service is suspended for now.
2) there's now an additional form to be filled in. per form (see link below) you can have someone do it for you. but the discussion forum i saw (see link 2) it has to be filled by the applicant self.

this will affect all requiring visa to go to china. what a nightmare. i wonder what triggered all these changes.

自2009年5月4日起,我馆签证受理日期将改为6个工作日,并暂停受理加急或特急签证申请。同时,所有签证申请人在递交签证申请时须填写并提交《申报表》(请点击下载)一份。
特此通知。谢谢合作。
如有变动,我馆将另行通知。

http://www.nyconsulate.prchina.org/chn/lgxw/t560531.htm
http://www.mitbbs.com/regarticle_t/SanFrancisco/32077847.html
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