Wines Of Ronda SG - 3/12
The name Cava Sutra itself suggests that this bottle be best reserved for someone who reciprocates thoughts of intimacy and romance.
This is the first featured bottle that's NOT from Ronda, but from Valencia. No less special, though, I promise!
The Bottle
Name: Brut Cava Sutra
Type: 90% Macabeo and 10% Chardonnay
Ageing: 11 months on lees
Winery: Bodegas Antonio Arráez
Region: Valencia, Spain
Uncorking
The label and the neck foil are a pretty shade of baby pink with clear text across the front and a proclamation that it was "Made for Love", or "Hecho Para El Amor". Corked the traditional way, the pink foil reveals a sleek black muselet (or wire cage) that protects the carbonated beverage from premature "spurting".
Fun fact: the word "muselet" derives its name from the French word "museler", or to muzzle.
First Impressions
Popping a bottle of bubbly is always a fun occasion and often associated with a celebration of sorts. This Cava Sutra releases a delicate and fresh aroma upon opening and possesses a bright, but pale yellow tint, that compliments the liveliness of the bubbles.
Nose and Mouth
There is an immediate emphasis of white fruits balanced with light citrus touches that provide its freshness. The palate is round and velvety, the perfect balance with its fine bubbles.
Next week, a 2012 vintage from Ronda featuring four types of grapes. Stay tuned!
#wine #winelover #drinks #vino #travel #winetours #rondaspain #spain #Andalusia
Spain.info
同時也有28部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Fluffy, moist, and slightly sweet 😋 Mix and steam in a frying pan. Very EASY! Delicious and addictive Gluten Free / Vegan Recipe!!! Healthy baby/todd...
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bubbles the wire 在 mrbrown Facebook 的最讚貼文
longtailbutterfly, an NSF serving in SCDF, shares a day in his life on Reddit. Thank you for your service.
--------
"Let's tell a story.
I'm working my 24 hr (work 24 hours, off 48 hours) duty. It's 1100 and I just finished morning lecture (equipment drill and familiarisation) in the engine bay of my fire station. It's a Saturday so our rota (platoon-ish) orders nasi lemak. Coding comes in over the loudspeaker and we turn out to a case of locked door, suspected DOA (decomposing body). Traffic doesn't give way to our LF (red rhino), as per usual (smh). We arrive at the HDB unit and instantly we smell the dead body. The knowledge of smell will come with experience. The niece, who called 995, asks me if her uncle will be ok. I already know the body is decomposing but I reply "We're unsure, but we'll try our best". I lie to her face. My pump operator (PO, and the only regular in the crew) looks at me and grimaces. We've been in this situation together many times before. We easily break the door and the smell intensifies. I go in first, followed by the ambulance (alpha) paramedic. We find the body on the bed in the master bedroom. The paramedic tells me, "About two weeks". The body is severely bloated, skin green and black. The face is unrecognizable as it has bloated too much. Bile attempts to escape from between the discolored lips creating bubbles. The smell is sweet but rotten and my fireman gags. I get the relevant information I need and step out for a breather. The niece looks at me and asks what is going on. I look at her and I know she knows he's dead. "You uncle... has passed away". I turn away to avoid the emotions. Emotions are killers in this line of work.
We get back in time for nasi lemak lunch. The chicken is a bit soggy this week. The smell of rotten flesh lingers in my nostrils. I watch the Malay romantic drama that my enciks chose on the TV. It's ok, the girl is cute.
Before dinner we get another call - unit fire confirm case. We race there and reach before the fire engine (pumper). They're caught in traffic and will take another few minutes. Two firefighters and I proceed to the unit. Instantly the thick black smoke chokes my throat and waters my eyes. I struggle with my breathing cylinder because the air hose delivery tool is stuck between my backplate and my back. I say fuck it, neighbours are already screaming for us to hurry. The pressure escalates but I close myself off from the members of public, just like normal. We all focus. The only things I listen to are my matra (radio) and my fireman. I just wear my facemask for minimal protection and crawl in. The fire is well alight on the stove and I shoot at it. The smoke limits my visibility to 0, I now can't see my fingers as I stretch out my arm. I crawl back out and get stuck on a fallen wire. I panic as I think of my family. Emotions are dangerous. A fire biker crawls in and frees me. We step out and I tell the crew the fire is almost finished but our CAF backpacks are finished (water foam sprayers). I send the firefighters down to set up water supply from hydrant and crawl back in with the firebiker. The smoke makes it feel like someone just threw hot ash down my throat. We extinguish the fire using an ass-washing hose from the kitchen toilet. I am coughing badly but he sprays my face with the hose. The kitchen is badly burnt. I can feel the smoke damage in my lungs. The owner and neighbours pat me on the back and thank me for saving their home as I walk out. I smile but I know I took another step closer to death.
We get back at 2200 and order McDonalds. It is the best Double McSpicy I’ve eaten in a while.
At lunch the next day my friend (SAF LTA) tells me how stressful being an instructor at SAFTI has been recently. I remember as my cylinder got trapped on the fallen wire, and how I thought of my family in those few struggling seconds. I nod my head and grunt. " SAF has it tough with JCC and everything huh?" I joke. He agrees enthusiastically.
All in a day’s work for the NSFs in SPF/SCDF. If we fail, someone dies from our direct actions. Welcome to NS. No second chances or semula. Just death. I wish the public knew the risks that some NSFs take each day. We might not be as fit as NDU or as garang as commandos, but we put our lives on the line literally every day.
As an NSF I can say I have saved many lives, fought many fires and contributed to Singapore. No play acting or training for a war that will never happen (though I understand the incredible need for an armed military). I love my job, I love NS and wouldn't trade it for anything else (maybe an EMT vocation).
I am still amazed that many members of public still associate NS with army. I wish people would know. There's no greater feeling in this world than knowing some uncle I helped rescue on my first duty at 0200 will live to eat his favourite mee pok or talk cock with his kakis because of my direct actions. Pride and care right?
At least I get paid $1400 a month (;
UPDATE: Thanks for overwhelming suppourt. If I knew how big this would get I would have proofread my writing more 😒 (some might say it spread like fire in dry grass during lalang season). I would tell more stories but I know that it would compromise my anonymity so I'll just shut my mouth, and unfortunately since this is a throw away you guys probably won't be hearing from me again.
What were my goals for this post?
To bring awareness to the nature and extent of NSF work in SCDF.
To just get some words off my chest.
This post was NOT meant to:
Bash SAF. I know the importance of a trained military (I believe I addressed this point in my initial post). If we didn't have the National Service Scheme, invading Singapore as Indonesia or Malaysia would be easy af.
Over-dramatise our work. I tried my hardest to write from a neutral stand point and deliver facts about incidents as cold, hard, and true as the Ben&Jerrys ice cream in my freezer however what we do on a daily sometimes makes me ask "Am I in a Michael Bay film?". It happens to the best of us.
If you were offended, I apologise. My intentions were merely to raise awareness for the often overlooked and under-praised "little brother" NSFs in SCDF/SPF. So many of our kind deserve recognition for what they deal with.
One last short bit before signing off.
EMTs (medical assistants in ambulances) have some of the roughest calls out there, no contest. I was having dinner with my buddy from BRT who later became an EMT at a high volume station when he dropped Fat Man 2.0 on me. Traditionally he and I have always been tuned to similar wavelengths as the chaos-utopia nature of our jobs is only shared between a select few.
He's an NSF like me -- 18-22, male, horny. As per the norm we were sharing gossip about events or big incidents in the Force, latest happenings and where that one cute paramedic at 33 is now. We were just digging in to our chow when he told me "I had a casualty die in my hands for the first time".
According to him it's not common for that to happen. I nod my head as I spool my pasta. It's has a thick green sauce and I can't help but think of my last DOA. I throw the idea out of my mind. Work is work, recreation is recreation. Usually when EMS arrives the casualty has a high chance of surviving, albeit sometimes with long lasting or even permanent injuries, or the casualty is dead. "Case of fall from height. The skull was completely smashed," he told me between mouthfuls of food, "I had the guy in a head grip but the harder I held his skull, the more my fingers just... pressed into his brain. There was no structural integrity left in the skull." We continued eating, he had told me of a similar case before. It wasn't new news to either of us. The pasta burns my tongue and I sip on my lemon tea. Too sweet. "Then he just stopped breathing. CPR AED didn't work." It was the first time witnessing the transition from alive to dead. They couldn't resuscitate. We paid the bill and started chitchatting about soccer on the way to the MRT. It was one of eight calls on his 8 hour duty. The food place was way too expensive and I made a mental note to never go back (unless I'm with my parents). Who charges $5 for ice lemon tea? Christ.
There are many duties where I don't get a call the whole 24 hours. If it's a busy day we'll get 3-4. 3-4 for him is a light day. Alpha (ambulance) guys really get it the hardest.
If you know someone who has a similar job, just listen to what they have to say. It's not easy for everyone to transition from seeing a broken family outside a unit containing a dead body to eating breakfast with their fam at their favourite prata house while being all happy smiley. We all get desensitised to death and risking everything but desensitisation doesn't mean it doesn't take a mental toll on our minds and well-being. We don't admit it because it's not garang, but everyone needs to get their thoughts off their chest every once in a while. You can help them by lending a ear (or a hug)."
via: https://www.reddit.com/r/singapore/comments/4iexp5/a_rant_on_national_service_from_an_nsf/
bubbles the wire 在 ochikeron Youtube 的精選貼文
Fluffy, moist, and slightly sweet 😋
Mix and steam in a frying pan. Very EASY!
Delicious and addictive Gluten Free / Vegan Recipe!!!
Healthy baby/toddler snack idea as well 💖
FYI: Foil Cupcake Liners I used:
https://amzn.to/2YcEEoc
---------------------------------
Steamed Rice Cake (Gluten Free / Vegan)
Difficulty: Very Easy
Time: 20min
Number of servings: about 5 thick foil cupcake liners (about 3-inch-wide)
Ingredients:
100g (about 2/3 UScup) rice flour
2 tbsp. granulated sugar
1 tsp. baking powder
100ml (about 1/2 UScup) soy milk
2 tbsp. cooking oil
a few drops of vanilla extract
Directions:
1. Put rice flour, granulated sugar and baking powder in a bowl, and mix with a whisk.
2. Add soy milk, cooking oil and vanilla extract, and mix well.
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to medium, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
5. Remove the lid carefully. Place the cakes on a wire rack to cool.
*Keep the water boiling while steaming to make fluffy cakes.
*Depending on the shape of the cups you use, your cake may crack, but it is OK!
レシピ(日本語)
https://cooklabo.blogspot.com/2020/08/steamed-rice-cake.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
bubbles the wire 在 ochikeron Youtube 的最讚貼文
NO Oven 👍 Fun snacks to make at home with kids 😉
My daughter 5years8months & my son 3years8months.
More cooking ideas with kids:
https://youtu.be/k5-iFJA7vzU
---------------------------------
Difficulty: Very Easy
Time: 30min
Number of servings: about 8 thick foil cupcake liners (about 3-inch-wide)
Ingredients:
1 egg
5 tbsp. granulated sugar
1/4UScup(60ml) milk
a few drops of vanilla extract
1UScup(120g) all purpose flour
1 tsp. baking powder
1 tbsp. cooking oil
1/2 tsp. cocoa powder
Directions:
1. Mix an egg and granulated sugar.
2. Add milk and vanilla extract, and mix well.
3. Sift in flour and baking powder, and mix well. Add cooking oil, and mix well.
4. Remove about 2 tbsp. of batter, then mix in cocoa powder. Put it into a piping bag (you can make it with parchment paper, too) and snip off the end.
5. Spoon the mixture into the thick foil cupcake liners up to 70% full. Drop them lightly on the counter to raise the air bubbles out of the batter. Pipe out the cocoa batter to draw pictures.
6. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to low, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
7. Remove the lid carefully. Place the cakes on a wire rack to cool.
レシピ(日本語)
https://cooklabo.blogspot.com/2020/08/Steamed-Buns.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
bubbles the wire 在 Tasty Japan Youtube 的最佳貼文
ぜひ作ってみてくださいね!
レモンケーキ 8人分
材料:
■レモンケーキ
薄力粉 375g
ベーキングパウダー 小さじ2
無塩バター(室温に戻す) 230g
砂糖 400g
塩 小さじ1
卵(室温に戻す) 3個
レモンの皮(刻む) 大さじ2
レモン汁 60ml
バニラエクストラクト 小さじ1
牛乳 240ml
■レモンシロップ
グラニュー糖 100g
レモンジュース 60ml
■レモンアイシング
粉糖 240g
レモン汁 大さじ3
レモン 1個
作り方:
1.オーブンは180℃に予熱しておく。
2.ケーキを作る。ボウルに薄力粉、ベーキングパウダーを加えて泡立て器でよく混ぜる。
3.ボウルにバター、砂糖、塩を入れ、ハンドミキサーでクリーム状になるまでしっかり混ぜる。卵を1個ずつ加えて混ぜ、レモンの皮、レモン汁、バニラエクストラクトを加えてしっかり混ぜる。
4.薄力粉を半量加えてよく混ぜ、牛乳を加えてさらに混ぜる。残りの薄力粉を加えてさらに混ぜる。
5.ケーキ型にサラダ油を塗り、(4)の生地を流し入れ、台に打ち付けて空気を抜く。180℃のオーブンで50分焼く。焼けたら型から外さずに粗熱を取る。
6.レモンシロップを作る。ボウルにグラニュー糖、レモン汁を加えてよく混ぜ、砂糖が溶けたら600Wの電子レンジで1分加熱する。
7.アイシングを作る。ボウルに粉糖をふるい入れ、レモン汁を加えて滑らかになるまで混ぜる。
8.(5)を裏返して型から外し、ケーキの表面に竹串で数カ所穴を開ける。刷毛で全体にシロップを塗り、冷蔵庫で1時間冷やす。
9.(8)の表面にアイシングをかけ、レモンの皮をトッピングする。食べやすい大きさに切り分けたら、完成!
-------------------------------------------------------------------------------------------
(English Recipe)
Lemon Bundt Cake
Servings: 8
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 2½ hours
INGREDIENTS
Lemon Cake
3 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 cup whole milk
Nonstick cooking spray, for greasing
Lemon Glaze
½ cup granulated sugar
¼ cup lemon juice
Lemon Icing
2 cups powdered sugar, sifted
3 tablespoons lemon juice
Zest of 1 lemon
Preparation
1. Preheat the oven to 350˚F (180˚C).
2. Make the cake: In a medium bowl, whisk together the flour and baking powder.
3. In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
4. Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
5. Grease a 10-inch bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
6. Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
7. While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
8. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
9. After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
10. Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
11. Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
12. Transfer the cake to a serving platter, slice, and serve.
13. Enjoy!
https://www.kingarthurflour.com/recipes/lemon-bliss-cake-recipe
https://www.marthastewart.com/1074762/lemon-bundt-cake
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