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Motivation Life, Love and Success

Motivation Life, Love and Success. Hello at this time I would love a bit of motivation to live, love, and the last one is you success. Hopefully this motivation can make you a better and vibrant in life that sometimes feels heavy but is actually not. Due to a problem in the world there must be a solution to our live memlaluinya who have attempted to deal with it all, and stay patient ... :)

1. Trying to always think positive and optimistic in all the trouble, do not obsess on the experience of the past or the future, but the present gaze. The past is gone, never to return again, the future has not happened so we do not know what happened and eventually just chestnut expect something, but now is the time, we have to determine and make decisions for ourselves.

Think positive and optimistic poem looks like a trivial sentence, but sdarilah is very important in your role to make decisions that will determine the success or ruin.

2. Reflect on the mistakes of others, apart from the mistakes ourselves, reflect on the mistakes yourself from falling in the same hole, and to reflect on the error, it will further spur us to mistake it does not happen to us.

3. If you fail to get something, just one thing you should do, try again!!!!

4. Justice will not be enforced as long as we still care about the existing law and selfish interests.

5. If you love someone, love him for what it is, not because you want him to be as you wish, for thou art only a reflection of your love on him.

6. Dreamed of something and make your dreams a reality, indeed the world would not exist if no one dreamed.

7. Be honest though honesty it takes us to hell.

8. Do you love someone because face / face, his wealth and position, but loved for his kindness and his sincerity because among it all, just the kindness and sincerity of heart that remains timeless.

9. Never tired to seek knowledge because everything in this world needs science, if there is no science then we are with the dead, can not do anything about it.

10. Do not try to / do things half-heartedly, because the results you can also just half.

11. Indeed there are many people in the world that is more difficult than we are, then stop everything our complaints and thankful for what we got.

12. Real friends in times of distress, a sincere smile is worth more than a million words that accomplishes nothing.

13. Visit your friend when he's gone in hard and when he is happy, because the fact is you who will be remembered at the time he was hard at the time you helped.

14. Appreciate and respect others if we want to be respected and valued others, as well as respect and honor yourself first then we can appreciate and respect others.

15. Celebrate what you can because you may not be able to get again what you can.

16. When we feel have betrayed ourselves and let down, pray that someday you will not betray and disappoint, because you too have felt the pain of being betrayed and let down.

17. Nature of all human beings have the same degree, we do not need to set it apart as a result will make ourselves too low.

18. Love is not the only reason to live but also a loveless life would be bland and boring.

19. A very valuable asset rarely possessed people today, that's honesty.

20. Do not make a failure as a reason to be afraid to experience it again so that you do not want to try again, but look at failure as a success knowing the wrong way.

21. Time is a sword, if you can use it well, it will definitely bring good luck, but if you use it badly, he'll kill you.

22. If you see a beauty, be thankful because you still get to enjoy the beauty that you will not be able to see again.

23. Death came suddenly, so do you still think to always enjoy the world??

24.All successful people look good, comfortable, rich, well, no problems. That's not true, successful people always have problems in his life. Whatever the form of the problem.

25.Success always has a price to pay. People who are super busy merged, ranging from Microsoft boss Bill Gates, Ted Turner CNN or Boss, or Albert Enistein, or whoever it is, has always had a "wound" that rarely can be known to outsiders. Outsiders only see the "good" only.

So little motivation from above, hopefully you can make more passion in life, Good Luck :)

Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly celebrates is the end of summer.

Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds Korean-style (aka flanken style) beef short ribs

1 kiwi

For the chili rub:

1 tbsp ancho chili powder

1 tbsp sugar

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp cayenne, or to taste

Next Up: Kiwi Rubbed Beef Short Ribs

I'm back in San Francisco, and will be posting a new video recipe tomorrow featuring a rather successful experiment involving Korean-style, beef short ribs. Also, my sincerest thanks to all those who sent their thoughts regarding my uncle Bill this week. They were very much appreciated. Stay tuned!

The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!

They say when life gives you lemons, make lemonade; but what about when life gives you empty mayonnaise jars? Mayonade? No, of course not. We’re going to make salad dressing instead, and “scrape the scrape.”

I’ll often add a tablespoon or two of mayonnaise when I make a vinaigrette, to help emulsify things, as well as provide a little extra creaminess to the dressing. With that in mind, when I get down to the end of a jar, I don’t scrape, I shake.

I’m posting the ingredients I used below just in case you’re curious, but this post isn’t really about a recipe, but simply a tip for using up the last of that mayo without all that annoying butterknifing. Now, I just need to work on a recipe for using up the last of the dressing clinging to the inside of the jar. Enjoy!

Ingredients for 1 1/2 cups of dressing:

1 empty mayo jar, with at least 1 tbsp of mayo inside

1 clove minced garlic

1 tbsp chopped fresh herbs (I used parsley, thyme, and chives)

1/2 cup wine vinegar

1 cup olive oil

salt and pepper to taste

cayenne to taste

pinch of Herbes de Provence

View the complete recipe

How to Make a Simple and Delicious Donuts

How to Make a Simple and Delicious Donuts - On this occasion miela-tahril.blogspot.com will share a recipe How to Make a Simple and Delicious Donuts for sure. Pembuatanya way was quite easy and the ingredients are in need too easily in search, can find in shops, or supermarkets. okay just this recipe How to Make a Simple and Delicious Donuts:

Simple Donuts Ingredients:

½ kg flour
½ bks instant yeast 11 grams
200 cc of water
3 tablespoons butter
4 tbsp sugar
2 tsp salt
2 eggs
3 tablespoons powdered milk / condensed milk

How to make Simple Donuts:

Whisk 2 eggs with a spoon alone.

Enter the granulated sugar, salt, milk, butter, flour. And mix well.

Mix yeast in the water and mix well, and put in the dough. After that knead until smooth, and let stand in a covered container about 20 minutes until the batter looks fluffy.

Take 1 tablespoon of dough and round it off and store it in a container that has been dusted with flour so that the dough is not sticky. Repeat until the dough out and let stand 20 minutes until the batter looks fluffy roundness.

Heat the cooking oil a little more in order to cook with good donuts. Punch a hole through the center circle and then fried dough with a small stove fire that does not burn donuts.

Easy is not How to Make Simple and Delicious Donuts? so from this article, Hopefully useful to you :)

In Memoriam: William D’Arduini

My uncle Billy passed away a few days ago. He’d been having health issues over the last few years, but the news still came as a sudden, and very sad shock. He was one of my earliest inspirations for becoming a chef, and as many of you know, we filmed several recipes together over the years from his kitchen in Manchester, NY.

After I left the California Culinary Academy to start Food Wishes, I gave him one of my chef coats, and whenever I’d visit, he’d be wearing that coat, busily cooking away, looking every bit the part. He was a barber and hairstylist by trade, but Uncle Billy could have been a world-class chef. His passion for food, and for life, was boundless. Running up the stairs from his second, basement kitchen, carrying a giant pan of food, smiling broadly, talking loudly, wearing that old, white chef coat, is how I will always remember him.

I can think of no better tribute than to re-post the videos he was involved in below. In the “Homemades” video, you can actually hear Uncle Bill helping me with the narration. Of course, in true Food Wishes style, we only see his hands, but by watching the stylish way he handles the food, it’s very easy to see that he had a special touch.

Our heartfelt thoughts and prayers go out to my Aunt Angela and the rest of the family. I can’t begin to imagine how difficult this is for them, but hopefully they can take some comfort in knowing just how much pleasure Uncle Billy brought to those around him. Not only did he feed the party, but he was usually the life of it too. He will be dearly missed.

Rest in peace, Uncle Billy. We loved you, and will continue to love and remember you through all the amazing dishes you so generously shared. I know one thing, the food in heaven just got a lot better. Enjoy.

Homemades - Making Pasta with Uncle Bill (read original post here)

Chicken D’Arduini (read original post here)

Arancini - Italian Rice Balls (read original post here)

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned.

There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite…I remember it like it was yesterday.

It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

How to Make a Simple Pudding

How to Make a Simple Pudding - On this occasion I want to share how to create a simple pudding and do not require a long time to make this pudding, if you men can also try to make it. For recipes and tools that are needed to make the pudding is as follows:

Pudding Ingredients:

2 Wrap order - order
4 cups water
3/4 cup Sugar
4 Egg Whites
1 Glass Milk
1 Teaspoon Vanilla

Then Tools required are as follows:

pot
Pudding mold (Loyang)

How to Make a Simple pudding is as follows:

Order - order , sugar, vanilla, mix together put it in a pot.

Boil water to a boil, put a mixture of gelatin and condensed milk. Stir until dissolved and boil.

At another place, beaten egg whites until fluffy and stiff, enter that - that which has been simmering before he whipped continue.

Once mixed, pour into baking pan that has been smeared with a little water. and blend with a wooden spoon to let it cool and stiff, cut and served.

A few of the article How to Make a Simple pudding may be useful for those of you who want to make a pudding for loved ones :)

Happy National Hot and Spicy Food Day Eve!

That’s right, as almost nobody knows, tomorrow is National Hot and Spicy Food Day, not to be confused with International Hot and Spicy Food Day, which is, of course, on January 16th. Don’t even get me started on the time I bought the wrong cocktail napkins after getting the days mixed up. So embarrassing.

Anyway, in honor of this very special day that somehow food bloggers and media outlets know is August 19, I’m re-posting this spicy sausage ragu recipe. This crowd-pleaser is so easy, so tasty, and a perfect way to celebrate this made-up holiday. Enjoy!

Click here to read the original post, get the ingredients,and link to the written recipe.

Focaccia – Surprisingly, Not Italian for “Fingers”

Some younger foodwishers may not realize this, but there was a time, before the Internet, when not everyone knew everything about everything. These days, if you’re wondering what “focaccia” means, you Google it, and all is revealed. In case you’re wondering, it comes from the Latin word for “hearth,” but that’s not what pre-Wikipedia Chef John thought.

Nope, I figured focaccia meant, “fingers.” Since the signature characteristic of the bread is the deeply dimpled surface, and those holes are created using well-oiled fingers, it made perfect sense. Plus, fingers starts with an “f,” as does focaccia, which reinforced my brilliant theory. Anyway, now we know.

This is such a fun and versatile bread to make. I went with a simple, but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab.

A few of my favorites would be chopped olives, caramelized onions, and sliced grapes. You can add pretty much anything to the top when you do the old finger poke, and proceed as demonstrated. Of course, depending on your garnishes, you may have to cook it a little longer, but I’m sure you’ll figure that out. No matter how you customize it, I hope you give this classic flat bread a try soon. Enjoy!

Ingredients for 6 large portions:

– Combine:

1 package (.25 oz) active dry yeast

1 cup warm water (105 F.)

2 tbsp extra virgin olive oil

3/4 tsp salt

1/4 cup semolina flour

2 tsp minced fresh rosemary

2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)

*As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 oz.
*This will work with just all-purpose flour, but I prefer the bread flour and semolina

– Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.

– Let rise until doubled, flatten on oiled pan, let rest 15 minutes, drizzle with olive oil, poke dough with finger tips, let rise 45 minutes or until doubled, brush lightly with olive oil, top with more rosemary and sea salt.

– Bake at 475 degrees F. for 14-15 minutes

Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!

While the grilled salmon with bacon and corn relish recipe we posted Monday was extremely well received, some viewers had a problem with my extremely dangerous and difficult to perform method for shaving the corn off the cob.

So, just in case you’re one of these people who prefer your culinary techniques not to be dangerous or difficult, I’m posting this alternative method. Sure it’s just as fast, just as easy, and way safer, but you do have to admit, my style was way more exciting.

Anyway, since I had freshly cut corn at my heavily-scared fingertips, I decided to show you my new favorite recipe for creamed corn. This lower-cal take on the classic side dish features Greek yogurt and a little Indian spice, and I was absolutely thrilled with how it came out.

The flavor was great, and the tangy yogurt gave the dish such an interesting texture. I couldn’t stop eating it. So, if you’re looking for another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you give this a try soon. Just be safe, and as always, enjoy!

Ingredients for 4 portions:

2 large ears sweet corn

2 tsp olive oil

salt to taste

2 cloves garlic, minced

cayenne to taste

1/4 tsp smoked paprika

1/4 tsp garam masala

3 tbsp plain Greek yogurt (or more if you want it creamier)

2 tsp freshly sliced chives

How to Make Simple Food For Babies

How to Make Simple Food For Baby - For those of you new housewives who have children would not know anything about the porridge recipes suitable for babies, therefore I will give a simple recipe to make a variety of foods for babies made from simple ingredients, so you can easily find the ingredients and how to make it is very easy. Here are some ways to make baby food is simple:

1. Broccoli Potato Porridge Baby

Ingredients:

40 grams of chicken meat, wash, waste fat, small pieces.
100 grams of Tofu, a small cut.
200 grams of potatoes, peeled, cut into small.
40 grams of carrots, peeled, cut into small.
120 ml of water.
25 grams of broccoli, florets appropriate quotation, tiny pieces.

How to Make:

Enter the Chicken, Tofu, potatoes, and carrots to the pan. Add water and cook until boiling. Cover, and let stand for 30 minutes.
Enter Broccoli, cooked in a closed state for 10 minutes or until broccoli soft, remove from heat.
Put it in a blender and puree. Pour in a bowl and let cool.
Serve immediately.

2. Red Spinach Chicken Porridge

Ingredients:

70 grams of brown rice
500 cc of chicken vegetable broth (see recipe chicken vegetable broth)
50 ounces chicken, diced
50 ounces carrots, peeled and diced
50 ounces of red spinach, roughly chopped
2 tsp margarine

How to Make:

Enter the rice and chicken in chicken broth until tender vegetables. Add the carrots and continue to boil.
Add spinach, salt, and margarine, boiled for 3 minutes. Lift.
Put it in a blender and puree. Pour into a container and serve when it's cold.

3. Porridge Baby Banana Apples

Ingredients:

250 gr green banana, boiled briefly
100 g apples, peeled, cut small, boiled briefly
4 tbsp milk formula I, in 250 cc of water brewed banana and apple stew

How to Make:

Mix all ingredients and put in a blender. Puree. Pour into a serving container and let cool slightly.

4. Tim Rice chicken livers

Ingredients:

600 ml of water.
2 tablespoons rice.
25 grams of chicken liver, small slices.
25 grams of Tempe.
50 grams Yellow Pumpkin, grated.
1 ripe tomato slices.
1/4 teaspoon salt Smooth.
1 teaspoon of oil.

How to Make:

Air cook with Rice, Chicken Liver and Tempe. Stir gently until slightly thickened.
Enter Yellow Pumpkin, Tomato and cook, stirring until cooked.
Add salt and oil, stirring until well blended. Remove, and allow to cool.
Filter or enter k in a blender and puree.
Pour in a bowl and serve

So, of the recipes that I have given on How to Make Simple Food For Babies hopefully you can try it at home for a meal replacement of food purchased, may be useful :)

Savory Chocolate Sea Salt Crostini – Sooner Rather Than Later

The biggest challenge with presenting this chocolate sea salt crostini recipe is getting people to stop thinking, "dessert," and start thinking, "great special occasion savory snack." Not that there's anything wrong with this as a dessert (it's actually Michele's "favorite" dessert), but for my money it makes for a better, and very unique, hors d'oeuvre.

Speaking of money, you're going to need a little bit extra to do this recipe right. For this to work as a savory bite, the chocolate must be very dark, bittersweet, and world-class. Look for names that are hard to pronounce, and labels with percentage symbols are always a good sign (the higher %, the better for this).

For the bread, you're going to want to find your town's best baguette. The extra virgin olive oil should robust, peppery, and of the highest quality. Lastly, the salt must absolutely be the crystallized, flaky sea salt shown herein.
Once all these ingredients are assembled, the actual procedure is quite simple, and produces an impressive bite. The marriage of warm, crispy-edged bread, peppery olive oil, bittersweet chocolate, and briny sea salt is sublime. I think this is perfect for a holiday cocktail party, served right along side the rest of the savory appetizers. Savory Chocolate Sea Salt Crostini – Sooner Rather Than Later

Of course, if you're just not a chocolate hors d'oeuvre kind of person, and want to adapt this for a sweet treat, feel free. In that case, you can use a slightly sweeter chocolate, and maybe an olive oil from the lighter, fruitier end of the spectrum.

By the way, special thanks to my buddy Linda, from Salty Seattle, for the amazing homemade sea salt used in the video. I knew she had mad skills working with animal and vegetable, but mineral too? This makes her one of the rare, triple-threat foodies.

Just in case you don't have friends that make you sea salt, most gourmet grocery stores will carry several varieties. My personal favorite is Maldon, which can also be ordered online. Anyway, find these ingredients, plan a party, and share something extraordinary. Enjoy!

Savory Chocolate Sea Salt Crostini Ingredients:
sliced baguette
bittersweet chocolate
extra virgin olive oil
flaky type sea salt like Maldon

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

Motivation Life, Love and Success

Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Next Up: Kiwi Rubbed Beef Short Ribs

The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!

How to Make a Simple and Delicious Donuts

In Memoriam: William D’Arduini

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

Beef Satay – You Should Warn Your Tongue

How to Make a Simple Pudding

Happy National Hot and Spicy Food Day Eve!

Focaccia – Surprisingly, Not Italian for “Fingers”

Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!

How to Make Simple Food For Babies

Savory Chocolate Sea Salt Crostini – Sooner Rather Than Later

Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

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