A trip to Kenya

Kenya is a very beautiful country on the east coast of Africa. Its people have diverse and varied cultural beliefs and practices which are interested for a lot of tourists. Here, the most notable is the Masaai culture, represented by a group of people living in the northeastern part of Kenya who still hold on to there cultural practices and beliefs. It is an unforgettable experience to live with these friendly people and being one of them even for a day. Kenya is also the home of a great number of wild animals and birds.

Tourists should visit Kenya because it is a country that is enjoying abundance of peace and prosperity: people have learned to coexist with each other in harmony, the government ensures that the tourism industry is well taken care of etc. For example, an annual budgetary allocation for the tourism industry ensures that tourists enjoy top of the range services making the adventure to Kenya unforgettable.

Today, the eighth world wonder has found its home in Kenya. This is the annual wildebeest migration that takes place in the months of June to September. It is a thrill to watch these animals crossing Mara on there way to Serengeti. The lions, leopards, buffalos, elephants and rhinos are the residents in this beautiful country. And if you will travel through the game reserves and national parks, be sure that the adventure is one you will not forget quickly.

Traditional Italian costumes

This theme is traditional costumes of Italy.

Traditional Italian costumes accepted the style of Greece and Etruria.

An upper garment is named 'Toga' and a lower garment is called 'Tunic'.

First, 'Toga' is the most typical Italian garment.

The word 'Toga' comes from meaning of roof.

This is a wrap-around garment.

Without distinction of sex or age, Italians wore the 'Toga' in early days.

But latterly, only men of hierarchy wore the 'Toga'. 

'Toga' was so uncomfortable, because Italians always had to hold on the left skirt of 'Toga'.

Also it is hot in the summer and cold in the winter.

'Tunic' is also typical Italian garment.

'Tunic' is a knee-length shirt.
It was so roomy clothes.
It changed to T-shaped dress in latterly.

'Tunic' is worn by anyone regardless of age and gender.

At first, it was so downdressed without adornment.

But, Aristocrats used a various ornament for signify the status.

It also used for pajamas.

Enjoying a coffee

Most widely known as coffeehouses or cafés, establishments serving prepared coffee or other hot beverages have existed for over five hundred years. Various legends involving the introduction of coffee to Istanbul at a "Kiva Han" in the late 15th century circulate in culinary tradition, but with no documentation.

Coffeehouses in Mecca soon became a concern as places for political gatherings to the imams who banned them, and the drink, for Muslims between 1512 and 1524. In 1530 the first coffee house was opened in Damascus, and not long after there were many coffee houses in Cairo. In the 17th century, coffee appeared for the first time in Europe outside the Ottoman Empire, and coffeehouses were established and quickly became popular. The first coffeehouses in Western Europe appeared in Venice, a result of the traffic between La Serenissima and the Ottomans; the very first one is recorded in 1645. The first coffeehouse in England was set up in Oxford in 1650 by a Jewish man named Jacob in the building now known as "The Grand Cafe". By 1675, there were more than 3,000 coffeehouses in England.

An Armenian named Pascal established in Paris a coffee stall in 1672 that was ultimately unsuccessful and the city had to wait until 1689 for its first coffeehouse when Procopio Cutò opened the Café Procope. This coffeehouse still exists today and was a major meeting place of the French Enlightenment; Voltaire, Rousseau, and Denis Diderot frequented it, and it is arguably the birthplace of the Encyclopédie, the first modern encyclopedia. America had its first coffeehouse in Boston, in 1676.

The modern espresso machine was born in Milan in 1945 by Achille Gaggia, and from there spread across coffeehouses and restaurants across Italy and the rest of Europe and North America in the early 1950s. An Italian named Pino Riservato opened the first espresso bar, the Moka Bar, in Soho in 1952, and there were 400 such bars in London alone by 1956. Cappucino was particularly popular among English drinkers. Similarly in the United States, the espresso craze spread. North Beach in San Francisco saw the opening of the Caffe Trieste in 1957, which saw Beat Generation poets such as Allan Ginsberg and Bob Kaufman alongside bemused Italian immigrants.

my lovely "PIZZA HUT"

hmm... nyamnyam, semua kulahap abizzzzzzzz........ sampek kenyang.
gak da bosennya ma makanan satu itu. selalu ketagihan lagi dan lagi.
ayoooo ke pizza hut ^_^

my lovely "PIZZA HUT"

hmm... nyamnyam, semua kulahap abizzzzzzzz........ sampek kenyang.
gak da bosennya ma makanan satu itu. selalu ketagihan lagi dan lagi.
ayoooo ke pizza hut ^_^

Drumroll Please: The Full Thanksgiving Menu

This year, we didn't know exactly what we were serving until it came down to actually cooking yesterday morning. But the good news is that this turned out to be our best Thanksgiving yet! All told I believe we prepared I think 12 individual items, for a total of 9 dishes. I'm most proud of the fact that several of the best dishes were on-the-fly inventions out of my head. These are recipes that I now have to try to write down, lest the be lost forever! And trust me, these gems should *not* be lost. Rather, they should be cherished in perpetuity.

The menu, in whole, when we finally did sit down 'round 4:30 or so, looked like this:

• Spinach Dip with Herbed Crosstini*
• Field Roast cranberry and hazelnut roast
• Roasted root vegetables with apples and chikn*
• Roasted sliced potatoes with savory herbs*
• Whipped potatoes with onions and corn
• Green Bean Casserole (amazing as always - thank you Liz!)
• Macaroni and Cheeze with quinoa pasta*
• Classic bread stuffing with mushrooms and onions
• Spiced sauteed apples
• Fresh Cranberry Sauce with orange rind and warm spices*
• Crimini Mushroom Brown Gravy
• Chocolate Creme Pie with chocolate graham crust*

Those items marked with asterisks are the foodstuffs that sprung fully formed from my head, like Athena from the skull of Zeus. (Except, you know, that I still had to cook them and everything.)

Are there pictures, you ask? Yes! There are pictures! That are still sitting in my camera. Good things come to those who wait. Like pictures... and recipes. ;)

es palu butung khas makassar

 menghabiskan waktu bersama Ay, nikmatnya... indah dipandang, seger dimulut, maknyus ...

es palu butung khas makassar

 menghabiskan waktu bersama Ay, nikmatnya... indah dipandang, seger dimulut, maknyus ...

Winning your dream holiday

Imagine how it would be to win a vacation in a comfortable and modern hotel located near the sandy beach in an exceptional environment with palm trees and greenery on Djerba island. This is possible if you enter the Radisson – Park Inn competition which is running weekly until the 18th of December 2010. There are great prizes, on a weekly basis two winners receiving an iPad and a £250 voucher for Park Inn Hotels, which can be used at over 200 hotels in 16 countries at the restaurant, bar, or simply on the room. Moreover, each participant will be entered into the final draw for one week's stay at Park Inn Manchester, Park Inn Berlin, or Park Inn Ulysse Resort (in Djerba, Tunisia) plus a £300 giftcard.

All you have to do in order to enter the competition is to play online this fun game of 4 in a row. Every time you play the game, no matter if you win or loose, you log in an entry to the competition. The general idea is to try your best at beating the hotel manager at his own game and be in with a chance of winning the mentioned really cool prizes. But in order to be eligible as a participant you have to be at least 18 years old at the time of entering the competition, and to be a resident of the United Kingdom, Germany, Austria or Switzerland.  

The Play 4 Park Inn competition is open from November 18, 2010 until December 18, 2010 as already mentioned. The 7 nights accommodation prize is for two persons and has to be materialized until the end of 2011.

If it is for me to win the big prize I would definitely prefer the vacation in Tunisia. Why? Because Djerba it is not just an ordinary island, it is like a little world of its own. Although a fairly big island, it is also so compressed that the laziest travellers can cover most of it. On the island, there are many villages with almost no towns, each village telling its own story. In conclusion, Djerba is smooth, sometimes startling, and just as charming as enthusiastic Tunisians tell you it is. Hope I transferred you even a small part of my enthusiasm about this place, since it is truly a dream destination for me.

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Discover Napa Valley

Napa Valley, 30 miles long with a lot of grapes planted on more than 46,000 acres, is located in San Francisco. Known for its sparkling wines, Napa Valley is one of the premier travel destinations in the world. It has incredible locations where you can also find some of the most amazing wineries.

In Napa valley you can find great food and sunshine, and you can always enjoy the view of mountains or valleys covered by vines. With these magnificent and amazing views, fragrant and delicious delights, the Valley is a magnificent place for the tourists. With plenty of attractions, the children can enjoy also the amazing view of the valley while the adults can taste some unforgettable wines or can relax at the health around the area.

These famous tours start from San Francisco Ferry which is the home to ferry plaza farmer market. In California different areas offer wine travel related services, but Napa Valley is definitely the best. Napa Valley tour is an extraordinary way to travel to art galleries, museums and wild life historic sites. Hot air balloon flight is the best option to get to the mentioned historic sites. The tour is full of surprises for visitors which can entertain themselves by visiting the Skyline Wilderness Park, taking a ride with the Napa Valley wine train, going to the Geyser Mountains and to the Robert Louis Stevenson State Park, or by visiting the Sharps teen Museum.

Inspiring young people

The Cooperative Membership Fund is a grant scheme, which helps local communities like clubs, community groups or charities throughout the UK. The funds are given by generous members by donating some of their share of profits, which is then given away in the form of small grants. For example, this year the members have donated £1.2 million to local community groups across United Kingdom. To qualify for a grant, the projects must address a community issue, provide long term benefit to the community, support the Cooperative values and principles and also be innovative. In this sense, it has to be mentioned that the Cooperative has real values and true commitments, not just empty corporate mission statements, trying to make the real difference. 

What I liked most about this initiative was the program dedicated to young people ment to inspire them to volunteer in their community. They are supported to become active citizens, and at the same time ways for them to change their world for the better being opened through education or various opportunities. The entire work is set to direct benefit of 250,000 young people across the UK, but the vision is far higher: bringing a cultural shift in the way that young people are viewed and treated. To this end, from gaining qualifications, experience and self-belief, to bringing effectively the change in their communities, the Cooperative Community Fund offers the opportunity for young people to make real differences to their lives. More specifically, the young people are encouraged to enjoy sport, including kitting out 60,000 budding football stars with strips, and sponsoring the Netball Superleague and Activate Sport academies. It is also encouraged their passion for music through the sponsorship of the British Music Experience at the O2 Arena which is enabling 15,000 young people to visit this venue for free.

In conclusion, when you commit to change, you have to make it happen. There are some other great stories behind this project. In order to find something about them, all you have to do is to visit their website.

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Kitsuke Teach-In Session!

Earlier this year, I'd convinced my godsister Carolyn to buy a yukata, and gave her all the accessories (hadajuban, obi-ita, himo, matching obi) for her birthday. Of course, once she had all the necessary items to dress herself up, she needed to learn how to put the yukata on by herself.

And so, one Sunday in late August, I went over to her flat for a quick kitsuke session! The both of us put on our yukata at the same time so that she could imitate what I'm doing and learn that way (it's the way I learn stuff best, so I figured it would work).

This is the result. Really amazing for her first ever try wearing kimono, isn't it? Except for the obijime (which neither of us could figure out LOL) she did everything herself! I barely had to make any adjustments, and even for that, she learned how to do it quickly after I showed her.

(Just a note - I taught her how to tie the "kai no kuchi" or "clam's mouth" musubi as it's the flattest one I know, and is easier to drive in)

I really like her ensemble! She isn't a very flashy sort of person, which is why she chose a dark colour with a more muted motif. I had to convince her to wear the bright yellow obi with it, but she did say that it was an excellent choice for the yukata because of the contrast. However, in case she has days when she wants to look more mature or elegant, I also gave her an obi that's dusty pink on one side, and a softer mustard yellow on the other side.

Here is the outfit that I chose to wear (and pls excuse the derpface!):

This yukata was one of my very first, and most certainly the first one I ever bought online! It's an old UNIQLO design. However, as it is all pink, and the set came with a black obi, I've always felt it was too young for me.

On that day, I really really wanted to wear this yukata, but I also wanted to make it look a little less young. I chose a sort of dusty maroon (I'm tempted to call it "dried blood colour" XD;) obi that I feel gives some form of contrast to the yukata, but isn't as startling as black. I always think that overly dramatic contrast makes an outfit look younger. A bonus point was that the obi highlights the dark petals of the flowers on the yukata without matching their colours perfectly. I'm also wearing a matching pair of maroon geta.

I love pearls alot, but have never really incorporated them into casual outfits before, but with my new faux pearl obi-kazari, it was easy to glam up the outfit just by adding some pearl earrings and a large white rose ring. Uh, the bag is an old Prada one that I'd been using as a briefcase XD; I chose it that day because it matched the outfit, and was big enough for me to stuff my usual bag's contents and clothes.

Oh, if you're wondering about where we are - after getting dressed, we went to meet her parents and niece for a short while, then we went to Bangsar Shopping Centre for a nice lunch ^_^ These pics were taken in the mall's gourmet food section, which is just about the whole ground floor of one wing.

I left one of my kitsuke books with Carolyn, and she's been using it! She did try to dress herself again, and try new bows, and they always turn out looking great ^_^ Now, she's mentioned thinking of getting a 2nd yukata... And I'm getting her one for Christmas XD Actually, I've bought it and received it already hahaha but I won't post pics till she's received and seen the yukata :) I hope it's to her taste!

I feel really happy that someone close to me has started liking yukata. Ever we showed these pics to friends, other godsisters of mine have been asking if they could dress up, so I've promised them that after Christmas, we'll all have a girlie night out, yukata style! All I really need is just some yukata for their daughters and we're all set XD

I can't wait for Christmas to come - kitsuke buddies in the form of close friends and family members would be the best present I could ever get! :)

Italian music & musicians

Italy has beautiful music and great musicians.

From now on, I'll investigate about the Italian celebrated musicians.

First, there is Antonio Vivaldi.

He was born in 1678, Venezia.

He was a classical composer and violinist.

He composed an opera as well as religious music.

Vivaldi's 'Four seasons' represent his violin concerto.

'Four seasons' is very famous all over the world.

I had a chance to hear his 'Four seasons' before.

 It was so splended.

If you don't mind, have a listen.

This is my favorite in 'Four seasons'
'Four seasons - Spring'
http://www.youtube.com/watch?v=-4kTei0XrCs&feature=fvst

Next, there is Nicolo Paganini.

He was born in 1782, Genova.

He was the best composer and violinist in 19th century.

He is called violinst of the devil. 

Because he had a brilliant performance skill.

He wowed audiences around the Europe with his fantastic peformance.

Please, have a listen.

This is Paganini's Violin concerto No.2 in B minor, Op.7

 'La campanella'.

('La campanella' means sound of bell in the French.)

http://www.youtube.com/watch?v=YaxHZxvmSwQ&feature=fvst

Lastly, there is Giuseppe Verdi.

Verdi was born in 1813, Northern Italy.

He was an influential composer in 19th century.

He studied music in Milano.

He is famous for a comic opera.
His creative power was so great.

'La Traviata', 'Il trovatore' and 'Othello' are examples of his opera.

Above this oera, 'Requiem' is widely known the world.

This is Verdi's Requiem.
Giuseppe Verdi - Requiem - 'Dies Irae'
http://www.youtube.com/watch?v=DdT1Mw4QJT8

That's about it.
The next theme is Traditional Italian costumes.



A-tisket, A-tasket, a Mexican restaurant that actually has good vegan food!

Just a word on Papacitos in Greenpoint, Brooklyn. If you happen to pass by this "Mexican street food joint" on a Thursday or Saturday evening in the near future, there is just ever so small a chance that you will see me there - dining on an enormous plate of nachos (smothered in vegan Diaya cheese and sour cream and SoyRizo), and alternately getting up to sing Karaoke Ella Fitzgerald and Billie Holiday songs. And who knows? Maybe a little Etta James... and the occasional 80's hit.

Just sayin'.

can jam november round-up: pomes

photo the cosmic cowgirl

apples, and quince and pears, oh my! apples and quince and pears!

c'mon, i know i'm not the only one that thought that!

below is a cornucopia of autumn delights - all put up in jars for later. fall is my favorite preserving season, after all, apples and pears get pretty adamant about getting jarred. and quince, my new found favorite, seems to be all the rage this year around the canning blogosphere.

if you've been jamming the can, either at home or blogging about it...WOW! i can't believe we are in the 11th month!

if you've never canned before, i hope you've been inspired by this group of wonderfully industrious and creative people. and if you haven't quite mustered the gumption to start yet, i say; start here! because applesauce and apple butter practically can themselves! so giddy up and get some pomes in jars!

like this:


photo knit and nosh

butters & sauces

apple thyme butter - showfood chef
i don't think you really understand how much i love jam on biscuits do you? especially warm, flaky biscuits. i don't appreciate being tortured nearly every time i read your can jam post. ;)

applesauce - bigger than a breadbox
what could be more fun than making applesauce with a dear friend? (making applesauce with a dear friend while drinking a crisp wine and shootin' the shiz would be my guess...)

applesauce & oven apple butter - cafe libby
first of all, thank you so much for your thankful post. *touched* second of all, i love that you posted your tried & true recipes, third of all, i need a le creuset dutch oven already, don't i?

gingered seckel pair butter - the kitchenette
hollandaise, pear butter, apple butter...girl, what have you been eating all your life? ;) actually, i'm even more intrigued by what your going to be drinking soon!

lazybones spiced apple butter - rufus & clementine
this is quintessentially nikki. not that i'm sayin' you're lazy, just that you like to meander. i love that you got to a point to know when you can do this in canning. and then did it inexcusably!

maple apple butter - breadmaking with the bread experience
hmmm..this butter in a crockpot thing is really catching on. do i need one?

pear and buddha's hand butter - wine book girl
this looks amazing, i really love the idea of a zesty butter!

salted caramel pear butter - knit and nosh
gulp! just saying that makes my mouth water...

spiced apple butter - leena eats this blog
again with the crockpot! that's it - what kind should i buy?

vanilla applesauce - toronto tasting notes
i really do need to make me some straight-up applesauce, don't i? the 'great with hot porridge' got me!

vanilla pear butter - market life sf
your favorite thing you have ever canned? oh my! ...cognac? oh my! did you just step it up like, a gazillion notches? sounds like!

william tell sauce - well preserved
owwwooh. they got the ooompf, gotta have that ooompf! (sing it like ya mean it!)



photo local kitchen

jellies, jams & marmalade

apple cider jelly - simply loving home
cider jelly - nice! wonder what it would taste like with real cinnamon? i bet very good!

apple ginger jam - flamingo musings
sounds like a ginger lover's paradise in a jar. oh, and that's you isn't it? :)

apple quince jelly with vanilla bean - local kitchen
julia is the quincemeister isn't she? i like the vanilla in this pome pome!

linda lou's apple pie jam - just the right size
this is apple pie in a jar, isn't it? i'm surprised you need the boxed pectin tho, as apples are so darn full of it.

quince jam - putting by
hey it's the taste that counts! (i was going to say you didn't cook it long enough to change color, but 2 hours seems sufficient, hmmm...)

meyer lemon marmalade with apple, pear & candied ginger - mock paper scissors
another suggestion if you don't like the bitter is to use the zest only - use a zester, get the just the yellow, & avoid all of the white pith. then you can leave it in! :)

paradise jelly - what julia ate
this is the ultimate jewel in a jar i see. hey, you could also use it for a tart tarte, non?

pear and chestnut jam - prospect: the pantry
feeling very french aren't you? i mean in a very american (chestnut) sort of way? this looks heavenly!

pear-apple jam - sugarcrafter
i agree 100%, sometimes it's gotta be all about the fruit, & leave the spices at home!

pear jam with fresh sage & honey - the cosmic cowgirl
yes i do see this with a triple cream. RIGHT NOW! (ahem, excuse me).

spiced apple rum jelly - backyard farms
oh my - that does look finger-lickin' (or pot-lickin', ahem) good!



photo prospect: the pantry

chutneys, relish & pickles

apple, onion & ale relish - grow & resist
wow - i wish i coulda skipped school to travel! :) this looks mouthwatering! and meg made apple butter too!

english-style spicy green tomato & apple chutney - marrried...with dinner
wow! seems like you found a new staple, and using up all those greenies to boot! this makes me smile!

pear chutney - my caffeine diary
i think i agree - this would make for wonderful holiday gifts!

spiced apple rings - mother's kitchen
yay we have a pickled fruit! and thanks so much for the info on pickle crisp - good to know!

spiced apple rings - thinking out loud
good stuff woodman, and i'm gonna say it again: i bet some real cinnamon would be good in there too! and i love the apple picking tradition!

spiced seckel pears - the artisanry of acorn cottage
love the balsamic and the anise! i think i would eat those right out of the jar!

thai curry pickled pairs - put a lid on it
wow! you really are a chef aren't you? ;) and she made pom-apple sauce too!



photo hip girl's guide to homemaking

misc

apple pomegranate syrup - hip girl's guide to homemaking
omg, this on cheese pancakes! after all, maple syrup has so been done...

chai spiced apple rings - notes from a country girl living in the city
i think you are absolutely right about the soft apples. when canning, you want to use the most recently picked (or properly stored in some cases) produce for the best texture in the finished product.

dolce de marmelo (marmelada) - café del manolo
ah, now i get why you've been making all those sexy jams etc, - you're portuguese! (and how great to see the actual recipe from your mom!)

pears in light syrup - all types of cooking and a whole lot of canning here!
jane knows of where she speaks - don't leave the cinnamon stick or the vanilla bean in the jar if
you want to taste the pears!

poached quince in vanilla syrup - laundry etc.
on oatmeal porridge with greek yogurt! yes please! i could eat that bowl right outta the photo! and you really got your quince to turn a nice burnt-pink didn't you? mine only blushed.

quince in rose syrup - tigress in a jam
the problem with this is; it's so gorgeous on my larder shelf i don't want to eat it! (but it will, i will i tell ya!)

saffron pears - locally preserved
how did you know that i'm a riesling and gewürztraminer cat? and the saffron - inspired!


and now, i have so many things i need to say to you peeps! first up, karla baker was the winner of the last give-away! karla won a copy of:

that's right, shae's amazing tell-all ebook! (now listen, don't fret if you didn't win because it's only a click and $9.95 away. and so worth it 'cause these jams are damn good!)

hold on to your jar lifters everybody because the holidayz are coming, i know we'll all be busy at the end of the month, plus i'm leaving on a jet plane on the 15th of december, on a 15 hour ride to curries and mango chutneys. given all that, i am taking the liberty to choose the last month's focus.

attention everybody! ¡atención!

the december's food in focus is: dried fruit

how dya like them apples? (or figs, or dates, or raisins, or cherries, or pears, or plums, or peaches, or apricots, or berries, or....)

you better do it! and you better post it between sunday december 5th and friday december 10th to be included in the last round-up.

oh, and think of this like herbs or chiles, you know, i don't want to see a whole jar full of dried fruit sealed shut, that would be silly. use it for flavor!

any questions?
:)

Tea Culture in Hong Kong

In Hong Kong, if someone invite you to 'yum cha' 飲茶 (tea drinking), it does not mean drinking of tea only, but to have dim sum together with tea. However when we name this activity as 'yum cha', it indicates how important tea is in the food culture of Chinese.

Tea in a Cantonese dim sum restaurant is charged per head. Depending on the restaurant and the time you go, it may vary from HK$6 to 20 per person. There are many choices of tea. As for myself, I always ask for Pu Er. This is dark in color, very fragrant and strong in taste. It is very good to go along with food, as it will help digestion and melt off some of the fat in the food.

My Favourite Pu Er Tea 普洱

Some people like Xiang Pian as it is very fragrant,

however less strong than Pu Er.
Xiang Pian Tea 香片

When we go 'yum cha' in a big crowd, we may order many pots of tea. The restaurant usually lable the tea pots so that we can easily identify our own favourite tea. Need to re-fill? Easy. Lift the lid as a signal and the waiter will come.

Lift the lid - Waiter will come add water for you

Chiu Chau Tea Culture

If you happen to go to a Chiu Chau restaurant, they may serve 'Kung Fu Tea' 功夫茶 without extra charge. However if you go during the economic hours like early morning or afternoon, they may not give you this little bonus. 'Kung Fu Tea' is just a nick name and it is actually Shui Xian 水仙 or Tie Guan Yin 鐵觀音 by tea type.

Chiu Chau restaurants usually serve it before and after meal in addition to the tea you order. They are finely prepared and Chiu Chau people usually treat their important guests with it.

'Kung Fu Tea' - Shui Xian 水仙

Strange Tea Culture in Hong Kong

Almost all dim sum restaurants, including some medium to high end restaurants will serve you a big bowl and an extra pot of hot water for you to clean the utensils.

Isn't it funny or strange? But it happens as a custom. Restaurants won't treat this as a shame. I don't think I need to clean the cups and chopsticks myself, but as I'm being served that way, I just follow the rule of game. When did this custom start? I can't recall. Guests demanding for extra hygiene or restaurants offering extra service? Probably it's a matter of whether a hen or an egg exist first. Anyway, don't be shocked in a Hong Kong Chinese restaurant seeing guests doing their own cleaning work.

Doing our own cleaning work

PS: I notice this 'cleaning' custom also happen in other areas of China, especially in restaurants serving visitors from Hong Kong.

Hong Kong Food Blog - Tea Culture in Hong Kong

Tea Culture in Hong Kong

In Hong Kong, if someone invite you to 'yum cha' 飲茶 (tea drinking), it does not mean drinking of tea only, but to have dim sum together with tea. However when we name this activity as 'yum cha', it indicates how important tea is in the food culture of Chinese.

Tea in a Cantonese dim sum restaurant is charged per head. Depending on the restaurant and the time you go, it may vary from HK$6 to 20 per person. There are many choices of tea. As for myself, I always ask for Pu Er. This is dark in color, very fragrant and strong in taste. It is very good to go along with food, as it will help digestion and melt off some of the fat in the food.

My Favourite Pu Er Tea 普洱

Some people like Xiang Pian as it is very fragrant,

however less strong than Pu Er.
Xiang Pian Tea 香片

When we go 'yum cha' in a big crowd, we may order many pots of tea. The restaurant usually lable the tea pots so that we can easily identify our own favourite tea. Need to re-fill? Easy. Lift the lid as a signal and the waiter will come.

Lift the lid - Waiter will come add water for you

Chiu Chau Tea Culture

If you happen to go to a Chiu Chau restaurant, they may serve 'Kung Fu Tea' 功夫茶 without extra charge. However if you go during the economic hours like early morning or afternoon, they may not give you this little bonus. 'Kung Fu Tea' is just a nick name and it is actually Shui Xian 水仙 or Tie Guan Yin 鐵觀音 by tea type.

Chiu Chau restaurants usually serve it before and after meal in addition to the tea you order. They are finely prepared and Chiu Chau people usually treat their important guests with it.

'Kung Fu Tea' - Shui Xian 水仙

Strange Tea Culture in Hong Kong

Almost all dim sum restaurants, including some medium to high end restaurants will serve you a big bowl and an extra pot of hot water for you to clean the utensils.

Isn't it funny or strange? But it happens as a custom. Restaurants won't treat this as a shame. I don't think I need to clean the cups and chopsticks myself, but as I'm being served that way, I just follow the rule of game. When did this custom start? I can't recall. Guests demanding for extra hygiene or restaurants offering extra service? Probably it's a matter of whether a hen or an egg exist first. Anyway, don't be shocked in a Hong Kong Chinese restaurant seeing guests doing their own cleaning work.

Doing our own cleaning work

PS: I notice this 'cleaning' custom also happen in other areas of China, especially in restaurants serving visitors from Hong Kong.

Hong Kong Food Blog - Tea Culture in Hong Kong

Okaeri Yasai

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Recycled vegetables (Okaeri Yasai)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation




okaeri yasai おかえりやさい
"Welcome home, vegetables!"


A recycling project from the city of Nagoya, started in 2008.

Food leftovers from supermarkets in the city are collected and made to compost at Bio Plaza Nagoya.
The compost is used on fields of group members to produce vegetables.
Chives, bean sprouts, onions and many more are grown in this way.

Local schools also get the vegetables for their school lunch and as education material for the children.


Okaeri nasai　お帰りなさい

this is the normal greeting for a person coming back home.

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. Reference : おかえりやさい


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Worldwide use


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Things found on the way


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HAIKU and SENRYU


okaeri yasai -
see you again
on the dinner table

Gabi Greve


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Related words

***** WASHOKU :
YASAI . Vegetable SAIJIKI

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Kuisioner Future Planning

Ah, gue udah pernah bilang, kan, kalo gue seneng banget menuliskan hal yang gue suka, dan gue juga suka ngisi kuisioner. Apalagi yang tentang diri kita sendiri. Untuk menemukan jawaban-jawaban pertanyaan di kuisioner tersebut kita harus menggali ke dalam diri kita sendiri. Dan gue suka itu. Ngisi kuisioner psikologi kayak gini cocok banget buat lo yang nggak pernah meluangkan waktu untuk mengenal diri sendiri.

Ngisi kuisioner tuh selain seru dan enak, juga gampang dan pasti benar. Kenapa? Karena init uh Cuma tinggal jawab aja, nggak perlu ngapalin, nggak perlu rumus, nggak harus tang-ting-tung pilihan, dan nggak perlu mikir keras, kenapa? Karena semua pertanyaannya adalah tentang DIRI KAMU SENDIRI, dan siapa coba yang mengenalnya selain kamu? Dan pasti benar. Ya, PASTI, nggak akan ada jawaban yang salah dan mengurangi poinmu, ini lebih mudah daripada test IQ, semua jawaban adalah benar. Ini juga bukan ujian, meskipun sifatnya menentukan. Menentukan untuk menunjukkan siapa kamu, kuisioner ini juga akan membantu kamu untuk lebih menggali diri.

Nah ini, ada  beberapa pertanyaan yang gue copy dari Febriyo Hadikesuma, penulis buku Be Brilliant for You Teens, sekilas aja nih, Mas Bio adalah lulusan UGM, anak Pekanbaru loh, dan ya, Pekanbaru is my hometown! Di bukunya, Mas Bio memberikan beberapa pertanyaan yang harus kita isi, pertanyaan tersebut fungsinya sebagai alat untuk memotivasi kita dengan cara memberikan gambaran seperti kita dan akan jadi apa kita nanti. Iya kan, gue senang menuliskan hal yang suka.

Gue akan sangat senang kalo lo semua mau mengisi pertanyaan tersebut, meskipun tidak dengan comment juga nggak apa-apa, hanya dengan sekedar menjawab sendiri di dalam hati juga boleh. Oke deh di mulai ya…

1.     Salah satu tujuan hidupku adalah:

________________________

2.     Sebenarnya kamu ingin kuliah/kerja sih?

________________________

3.     Kenapa kamu memilih kuliah/kerja itu?

________________________

4.     Dimana sih pengennya (kuliah/kerja)?

________________________

5.     Kenapa pengen disana?

________________________

6.     Jurusan/divisi apa yang mau kamu ambil disana?

________________________

7.     Kenapa memilih jurusan/divisi itu?

________________________

8.     Emangnya kalo kamu memilih jurusan itu, lima tahun ke depan kamu udah punya gambaran bakal jadi seperti apa? Kalo udah tolong tulisin, ya?

________________________

9.     Coba kamu renungkan sejenak, apa yang kamu lihat tentang dirimu lima tahun ke depan, ada di fakultas apa kamu, di universitas apa, sedang bersama siapa, dan apa yang sedang kamu lakukan di sana?

________________________

10. Berapa lamu waktu yang kamu butuhkan untuk mencapapai kesuksesanmu?

________________________ (hari/bulan/tahun)

11. Apa tiga kesuksesan yang ingin kamu raih dalam waktu dekat ini?

1. ________________________

2. ________________________

3. ________________________

12. Mengapa kamu memilihnya menjadi tiga hal yang lebih utama untukmu?

1. ________________________

2. ________________________

3. ________________________

13. Strategi apa yang sudah kamu siapkan untuk mencapainya?

1. ________________________

2. ________________________

3. ________________________

14. Coba kamu tuliskan lima nama temanmu yang sudah kuliah/kerja, dan dimana mereka kuliah/kerja?

1. ________________________

2. ________________________

3. ________________________

4. ________________________

5. ________________________

15. Cobalah untuk menuliskan 8 kelemahan dirimu:

1. ______________________

2. ______________________

3. ______________________

4. ______________________

5. ______________________

6. ______________________

7. ______________________

8. ______________________

16. Cobalah untuk menuliskan 8 kekuatan dirimu:

1. ______________________

2. ______________________

3. ______________________

4. ______________________

5. ______________________

6. ______________________

7. ______________________

8. ______________________

That’s it, gue akan seneng banget kalo lo semua bersedia untuk menjawab, atau nggak, sekedar memikirkannya aja. Nah, kenapa Mas Bio meminta kita untuk menjawab semua hal diatas tadi? Mau? Baca sendiri bukunya ya, Be Brilliant for You Teens!