Our China visit: Guangzhou and Beijing
Adventurous days.
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Live well, EAT well
Deep End Dining: All Those Jellyfish. So Little Time.
Deep End Dining: All Those Jellyfish. So Little Time. PB&Jf.
“his was my peek into a dark future. However horrific, I saw it as a gift. So I’m sharing it with you and telling you all — it’s not too late to avoid this future shock scenario. There are many, many things you can do, like:
1) [...]
Liége: Central Europe?
What a great idea to have a short stop in Liége (Lüttich) in East Belgium after the workshop in Aachen – Venjin booked the hotel, and there we were. An interesting experience: That city is less than 50 kilometers from the german border, but it looks like South France and in parts even like North [...]
Seminarbericht “Erfolgreich als Führungskraft im Fleischerhandwerk”
Well, if somebody writes about my work, it should be having a place here.
www.fleischerhandwerk.de | DFV-Information
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Egg (food)
Salted duck egg
The simplest method to preserve egg is treating it with salt. Salt draws water out of bacteria and molds, which prevents their growth.[8] The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing [...]
Dried persimons
dry_persimon.jpg (JPEG Image, 555×494 pixels)
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Café workers.
One favorite place: Wayne´s coffee, next to the Main Station.
Chinese breakfast
Saturday, Family Invitation.
THATs a statement. :-)
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:-)
macnemo – LOL – endlich mal wieder ein lustiger Garfield
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