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歲月靜好



近日,看一些作者寫的文章,有好幾個人都提到了對生活的感悟。由於每個人所處的年齡段不同,因而他們的感悟也是相異的。我看完那些書後也產生了一些感悟,在這裏,我也想說說自己對生活的一點感悟。

記得在一本書上,曾經看到過這樣一句話“歲月靜好,現世安穩”。第一次看到這句話後,自己心裏面就覺得這句話說得非常好,尤其是歲月靜好這幾個字簡直太妙了。一直以來,自己總覺得生活還是淡一點好,歲月還是靜一點好。這世上好多事情看開了也就釋然了,釋然了也就放下了,放下了即使再大的事情,過了今晚也就成了往事。無論什麼事,只要心裏放下了,一切也就安然了。得失、利益、仇恨看似那個都不能放下,但當經歷一次大喜大悲之後,忽然發現自己執著的、不肯放下的,回頭看來也不是什麼大事,人不能永遠活在往事裏計較,事情既然已經成了過往,那還有什麼放不下的呢?

自己是一個生性比較散漫的人,不怎麼喜歡生活中的變化,總希望一切事物,可以按照它原來的樣子發展下去。常常對一件東西相處久了,便會有些戀戀不捨。當它們突然不見了的時候,心裏面就會有幾絲隱隱的痛,這可能跟習慣了某種習慣有關。對待事情,我不喜歡怎麼去跟別人爭執,總覺得沒必要爭個高下出來,對錯也不是絕對的,公道自在人心,沒必要為一個小誤會去喋喋不休,甚至惡語傷人。

可能由於自己經常是這種心態的緣故,給人感覺我對生活的態度,看起來貌似很悲觀,其實不然,自己只是習慣了淡然對待生活,所以對生活的感悟很多都是平淡的。總希望自己可以過得簡簡單單一些,可以在歲月的長河裏靜靜流淌,不以物喜,不以己悲。
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故鄉槐花香


人間四月天,是一年中最美好的時光,到處都是陽光Maggie Beauty明媚,花紅柳綠,鶯歌燕舞的詩情畫意。那些不結果子的桃花杏花的花瓣,都隨著春風的吹來飄入了小河裏的水中,就像那只有相遇,而沒有相聚的思念一樣,只留下一個美麗的回憶。雖然是只是美麗的記憶,在生命中遺留下來難忘的風景。只有那些結果的杏樹和桃樹,結出了春天的果實,驕傲的青杏和小桃壓滿了枝頭。給人們留下了等待收穫的希望和期待。

公園裏到處都是野草莓美麗的黃色小花,遍地都是Maggie Beauty如在草原的遐想,走在草地上小心翼翼地,總怕踩了那小花的美麗,傷了她的柔軟稚嫩的容顏。想躺下打一個滾,已沒有了年少時浪漫的心情,有的只是欣賞不夠的愛惜和敬畏大自然的神奇的心情。大自然不光給人們看得見的賞心悅目的美景,還給了許多純天然的可供人們食用的花兒野菜。紫藤花已經很少見了,見得最多的還是那像雪一樣白的洋槐花兒。

河邊有幾棵洋槐樹,已經掛滿了白色的洋槐花兒了,空氣中已散發出濃郁香甜的槐花香,這是還沒有蜜蜂來臨。見有一年輕的女子,在那裏用鉤子在鉤樹上的槐花兒,看見這自然的美麗畫面,我的思緒又回到了那稚嫩天真的童年。又想起了我們放學回家,把書放在地上,挎著書包上樹上去摘洋槐花兒,當我們背著滿滿的一書包洋槐花兒回家的Maggie Beauty時候,母親那高興自豪的神情溢於言表。

槐花兒是不會錯過季節的,給人們帶來春天的記憶和美麗,我們也不會錯過季節的來臨的,我們會摘許多的槐花兒,讓母親用開水燙一下曬乾,放到冬天僱傭中心做成包子吃,說是包子實際上是一種用手握成的叫團子的東西,就是這樣的食物小孩子也是很難吃到的在冬天。

每當春天來臨的時候,我不是想著欣賞大自然的美景,而是想著那故鄉的槐花香,想著那槐花兒落入小河的情景,想著那河裏小魚兒掙吃花兒的快樂,想著那槐花樹下的我們的快樂的笑容,想著那槐花兒的香甜的味道,像蜜蜂追隨花兒一樣的深深地嗅著那槐花兒的香,還有那忘不了那濃濃的鄉情,我純潔天真的情感已融入了春天的美麗,已融入了這槐花香的濃郁,只有我自己知道這思念的情感是為誰,我這不忘的心緒就像那清清流淌的小河水,那河中的小魚兒知道我的心,那飄落水中的槐花兒知道我的情,槐香飄香的季節是我最思念的季節。

在槐花飄香的日子,我永遠不會忘記我們的故事,永遠不會忘記你的身影,不知道你是否還記得我們在一起的時候,那些快樂的記憶,那天真稚嫩的笑聲在小河上空飄蕩。你我的相遇註定是一場無果的花期,就是一場無果的花期,也讓我永遠記住了那花開的美麗。

我沒有忘記你,就像蜜蜂永遠追逐著花兒的美麗。這雪一樣白的槐花兒是上天賜給人們的純天然美味,給不僅給我們食欲的享受,也給了我們生活的甜美。在這甜蜜的生活裏,我們永遠不要忘記大自然給我們的厚愛,為了大地更美麗,我們時刻都要保護環境愛護環境。

我思念著我的家鄉,我思念著心中的你,我想念你,不問你知不知道。在這槐花飄香的季節!

陪我到希望原野的港灣

我從來沒有想過有一天你會離開我,因為我對你的愛毫無保留;在這場愛情的戰役裏,我已經付出的自己的全部,沒有給自己留任何的餘地,壓上了自己所有的賭注。我太害怕失去你,因為我不想做一只沒有隱形翅膀的單翅鳥,飛不過湖面田野,飛不上懸崖望不見天涯路,找不到回家的路;我不想一個人築巢,我不願一個人生活在孤單的Tape replacement小木屋,看著門前枯黃秋楓樹上沒有捆牢的搖搖欲墜的秋千,感覺不安;我不願做一只斷了線漂流的風箏,因為我害怕降落在荒蕪無人的孤島,沒有人知道我的消息

但你還是走了,離開了,沒有你的日子裏我不願睜開緊閉著雙眼,不知道現在是白天還是黑夜,淪陷在黑暗的漩渦,在浪裏掙扎,在死水中沉淪,抽離不開黑夜給的撫慰。

當傍晚昏黃的光,照在我暗淡的臉上;夕陽西下,視線變得模糊,無盡的落寞;不停地呐喊歡喚,想看到晨曦黎明破曉的光亮,卻在落日的餘暉中破滅,再用力再灑脫卻揮霍,換來的也只不過是不堪回首的結束。滿身的疲憊,鹹鹹的汗水沾濕了衣衫,但還是忍著傷驕傲倔強到了最後,唯美的夕顏依舊在黑夜中靜靜守候孤芳

我知道,我明白,有些人,就像走過的路留下的Jewelry hong kong腳印,淡不去;有些事,就像突如其來的傾盆大雨讓忘了帶傘的你措手不及,逃不掉。

一輩子的時間有多久,能承載多少風雨,我能不能做到不顧風雨兼程,笑著走過,能不能把年年依舊的四季輪回說成一顆糖,直到我有了青絲白色,慢慢回憶。斯年,再回首,把一輩子的時間拼成了一幅永遠值得回味的圖畫,放在我左手邊的位置;多年以後,翻開畫卷,左手拾起,手掌心的依舊殘留著溫度溫熱我胸口。

當我們的青春無處安放,低眉回首,仰望天空,大聲呼喊;寫下流年的詞,譜寫漂泊的曲;把它做成書簽藏在老色青春的舊書裏,多年以後,翻開泛黃的急凍帶子扉頁,發現自己在無處安放的青春裏,也曾有我彷徨瘋狂的影子;也曾單行影只走過迷茫孤獨的獨木橋;也曾獨自泛著獨木舟漂流過萬水千山;但我們從不會後退。

現在的我懂得了,不再問你為什麼當初你要離開,因為每個人都有自己想要的生活,你也是時光裏的一粒沙,我們始終勢均力敵。

Hothouse Cooler


Author Notes: This cucumber margarita, with a bit of grapefruit for sweetness, is super refreshing and subtle enough to enjoy with a meal.

 Makes one drink

For the cucumber juice:

1 large English (hothouse) cucumber, peeled and roughly chopped

For one drink:

1 1/2 ounces tequila
1 1/2 ounces triple sec
1 ounce grapefruit juice
3 ounces cucumber juice (recipe above)
1/2 teaspoon sugar
Lime wedge and kosher salt, for the rim

First, make the cucumber juice hong kong weather. Dump the cuke chunks into a blender and blend until liquefied (you may have to pause between pulses to push the larger pieces down with a spatula).
Set the pulp in a fine mesh strainer over a bowl. Use a spatula to help the juice through. I liked mine a little rustic (and the thicker juice gave the end result a great texture, so once through the strainer was perfect for me!). For a clearer drink Hong Kong Cultural Activities, double strain the juice. Either way, you should get between 1/2 and 2/3 cup juice.
Pour all of the liquid ingredients (tequila, triple sec, and cucumber juice) into a glass. Stir in sugar until dissolved.
Run the lime wedge along the rim of a fresh glass to dampen it. Dump kosher salt into a shallow dish. Invert the glass into the salt dish and spin to adhere salt to rim.
Fill the salted glass with ice. Add drink and serve Skin Central.

Nigella’s Mother-in-Law’s Madeira Cake


I am that type of person that usually drifts towards the more chocolate offerings on a dessert menu. I am, by far, unapologetically and absolutely, a chocolate person. The darker, the better. The more layers of it, the happier I am. Chocolate chip brownies a la mode with chocolate ice cream? I am all for it. Chocolate soufflé with chocolate sauce tube amp? Yes, please. Nothing pleases my soul more (except for chicharon and bacon which are, to me, chocolate’s savory equivalent…a gift from the gods).

That said, I also have this uncanny, and opposing, love for plain yellow loaf cakes. Yes, true. I won’t even say pound cakes or butter cakes because they don’t really have to be either. They just have to be a sunny, unfancy Maid Agency, yellow loaf and the same part of me that loves hot chicken soup and my baby pillow cries out for it. There is something in its comforting solidity, its familiarity and plainness, that makes me want to take a thick slice and just cozy up to it.

They are also, usually, a breeze to throw together, so a craving is never too far from sated. This one is no exception. It’s been on my to-make list since I bought this cookbook, my beloved copy of Nigella’s How To Be A Domestic Goddess. Predictably though, I was waylaid by several chocolate recipes before I could get to this one. I’m so glad I finally did.

Nigella’s Mother-in-Law’s Madeira Cake
(slightly adapted from Nigella Lawson’s How To Be A Domestic Goddess)

240 grams softened unsalted butter
200 grams caster sugar nuhart, plus 2 tablespoons for sprinkling
Grated zest and juice of one lemon
3 large eggs
300 grams all purpose flour
2 1/2 teaspoons baking powder


- Cream the butter and sugar until light and fluffy, and then mix in the lemon zest.
- Add the eggs to the butter/sugar mixture, one at a time, with a tablespoon of flour for each.
- Gently mix in the rest of the flour, to which you have whisked in the baking powder. Add the lemon juice and mix until just combined.
- Scrape the batter into a buttered and parchment-lined loaf pan and sprinkle the 2 tablespoons sugar on top. Bake in a pre-heated 170C oven for 55 minutes – 1 hour or until a skewer comes out clean.
- Remove from the oven to a wire rack and cool in the pan for 10 minutes. Remove from the pan and cool completely on the wire rack.

I’ve amended this recipe somewhat as the original calls for self-raising flour, which is hard to come by in these parts, so I substituted with regular flour and baking powder. Nigella also let’s this cake cool completely in the tin on a rack but I prefer to remove the cake from the tin after it’s cooled for about 10 minutes.

Let me just say, at this point, amendments aside, that this book has yet to fail me. All the recipes I have tried thus far I have liked, if not loved. My first ever post on this blog, seven years ago, was about the Burnt-Butter Brown-Sugar Cupcakes from this book. I’ve also tried the Dense Chocolate Loaf Cake, Store-Cupboard Chocolate Orange Cake, and Torta Alla Gianduja…all to great response. I even love her Spiced Apple Chutney, which I have made many times since, and has served me well in the homemade gift-giving department. So, firstly, thank you Nigella!

This recipe one is no different from the others I’ve tried – a winner. For me at least who does love this sort of cake, and even for C who usually doesn’t. It bakes into a wonderful golden loaf, with a soft buttery crumb, and a sugar encrusted, crackly top. A traditional British teatime cake, I can also imagine this would make an excellent base for that other traditional British sweet, the trifle. Nigella’s, or rather, Nigella’s mother-in-law’s version is light and lemony. It is lovely on its own (or indeed with a cup of tea) or topped with fruits and cream, or, if your feeling indulgent, a generous scoop of ice cream.

The week’s almost over so hang in there troops…heat and power outages be damned! And here’s to baking your cake, no matter what flavor or color, and eating it too!

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