Day 1️⃣3️⃣
#SalambaSarvangasanaI or #ShoulderStand the queen of all asanas. Generally students start by hating this pose, then to loving it as you start understanding it. The opposite of Sirsasana, Sarvangasana requires a soft outer body but strong inner body. Food for thought ;) Here are the props we recommend to use in this pose, alongside some alignment cues:
🔺 *Must*: Use 4 (or more) folded blankets. ✔️Here at The Practice we are very very particular about how the blankets are folded (to the extent where you may think our teachers are crazy). ✔️Make sure the blankets are properly stacked on top of each other - as another restorative pose, we recommend holding this pose for 5 minutes plus - a general rule of thumb is that you hold this pose twice the time you would hold sirsasana (yes we do not always follow this rule, but the length of hold should be longer). ✔️The cervical spine (neck) is not designed to bend at 90 degrees; and therefore we use blankets to elevate the shoulders so the neck has more leeway. ✔️The back of the head rests on the floor.
🔺Strap - Use a strap right above the elbows to keep the elbows just-wider that shoulder width apart. ✔️As the hands hold the back, you keep working the hands down until the hands are at the armpits (eventually!). ✔️Thumbs wrap around the sides of the torso and the remaining fingers face one another towards the spine. (Yes, the wrists will hurt). ✔️The hands help prop the body up. The weight of the elbows are heavy on the blankets.
同時也有5部Youtube影片,追蹤數超過70萬的網紅Spice N' Pans,也在其Youtube影片中提到,As a very strict food critic, I gave my hubby a big thumbs up for this recipe. I think you will like it too. It's surprisingly easy to make. Try it yo...
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thumb up or thumbs up 在 邱佩玲 Peilin Chiu Facebook 的最讚貼文
Best way to shell “fresh" chestnuts--It has to be fresh!! (direction follows).
{簡單去栗穀法}秋天是栗子的季節。很多人愛吃栗子,但一想到要去栗殼,還沒開煮就先退縮。來來來,家裡有烤箱的,這個方法對去“新鮮”栗殼最簡單俐落。
強調“新鮮”兩字,就是外表看起來要光滑鮮亮、栗身飽滿堅硬,那才能省事地“連膜帶殼”一併剝除。千萬別買外殼變軟、失去光澤的栗子,或像我一樣,(老公從首爾)新鮮買來(而我)卻完全失憶地任其在廚房一角老化,那就任憑箱烤、水煮或清蒸,煮婦都不免落得狼狽不堪、雙手姆指麻痛幾天(因為整整摳剝了兩公斤,四英磅餘的乾癟老栗)的下場 (圖右下)。
我的新鮮栗子,當然來自本地農夫市集,多半是松鼠俐齒間的倖存者,烤過迸裂的硬殼裡,偶爾還看得到蟲跡。如果你有機會買到這種鮮栗,我覺得箱烤是最簡單且能濃化鮮栗之鬆軟清甜質感的吃法,我和豆豆當糖果吃。吃剩的,再來做烹調。
作法Directions:
(1) 用小型帶尖鋒的刀子(中式菜刀不好用。若沒小型刀,瑞士刀也行),在栗身正反面各劃一直刀(圖左下)。割劃的直線能前後成一圓最好,那烤完後栗殼會自動與栗肉分離,你的雙手就用來插腰讚嘆就好;但我通常沒那耐性,就是由上至下劃到底,剩一點屁股沒劃到,那就要烤後加工一下,也很容易就是(見步驟3) 。劃線時以能剛好劃透硬殼的力度執行就好。Cut a slit on both sides of the chestnuts (as shown on lower left image) . Best when the cutting lines meet each other to make a circle.
(2) 進190度C(375度F)烤箱,烤15-18分鐘,也就是栗殼迸開,試吃口感剛好滑嫩鬆軟即可。Roast in 375F oven for 15-18 minutes, or until the flesh is soft and tender when tasting (as shown on top image). (The lower right image is a "bad" example if you let your chestnuts go old and pass their prime. Tough job to shell and end up getting ugly nuts and painful thumbs, no matter what method you use.)
(3)取出烤箱後,趁"溫熱"(這時內膜粘著外殼,才好一起去除)用一姆指按壓住中間露出的金黃栗肉,再用另一拇指剝開栗穀。若不按壓住栗肉,栗子很容易會從中間刀線處斷成連殼的兩半,那就得多花一點力氣把它摳出來。Use your one thumb to hold the opened chestnut in the middle ( to protect the chestnuts from splitting into halves along the cutting line) while peeling away the half shell with the other.
祝大功告成!Good luck!
後註:很新鮮的栗子應該都要像上圖那樣,一烤迸殼就見肉的。若迸殼後內膜還粘著,表示栗子不夠新鮮,就得脫殼後進行第二階段:連膜水煮10分鐘,趁溫熱就可輕易去膜。
thumb up or thumbs up 在 Spice N' Pans Youtube 的精選貼文
As a very strict food critic, I gave my hubby a big thumbs up for this recipe. I think you will like it too. It's surprisingly easy to make. Try it yourself and have a taste of it. Let us know if you like our recipe. Refer below for the recipe. By the way, we have amended the recipe slightly because Roland didn't use a measuring cup when he was filming this video. It revised the amount said as they differ from what he actually used as seen in the video. The recipe below is a more accurate version of his recipe.
We'd would really really (triple really) love to hear from you. Please leave your comments and give us some ideas on what videos you would like us to make.
Till then, adieus!
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Yours truly,
Jamie
On behalf of Spice N' Pans
Follow us on instagram @spicenpans to see more of our passion.
Seeya there!
Ingredients
------
900g - 1kg whole chicken. Fresh recommended
Stuffing in cavity of chicken:
1 thumb size ginger
2 stalks of spring onion
4-5 cloves of garlic
Colour coating before cooking:
3 tablespoons of premium dark soya sauce (low sodium)
For Gravy / Braise for Chicken
2 cinnamon bark
20g rock sugar
6 cloves
1 star anise
1/2 cup premium dark soya sauce (low sodium)
4 tablespoons Chinese rice wine
2 tablespoons light soya sauce
8 cups of water
-----
Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Stock pot: https://amzn.to/2t10iMk
Oyster Sauce: https://amzn.to/2sZ8FIj
Low Sodium Light Soya Sauce: https://amzn.to/2JPnyn3
Dark Soya Sauce: https://amzn.to/2MpSBr4
Chinese rice wine: https://amzn.to/2t10iMk
thumb up or thumbs up 在 Johanis Sani Youtube 的最佳貼文
Hello my babies, so for this week I have another challenge video for you guys which has been highly requested with someone who has been highly requested to do a collab with as well!
I would like to thank Aisyah for comin thru this challenge with me.
Hoped you guys enjoyed watching us suffer and if you would like me to collab with aisyah more or you like watching challenges please let me know by giving this video a thumbs up with your favourite thumb.
As always, THANK YOU SO MUCH FOR WATCHING!
I LOVE YOUUUU ♡
MY SOCIAL MEDIA LINKS;
Instagram : https://www.instagram.com/j0.ms/
Twitter : https://twitter.com/jyrhighness
Snapchat : acidgaf
thumb up or thumbs up 在 Johanis Sani Youtube 的精選貼文
Link to Watch the EAT IT OR WEAR IT CHALLENGE:
https://www.youtube.com/watch?v=5nHg7I5CvBY
Hey freaks! So for this week I have another challenge video fo you guys with special guest Charis Ow from https://www.youtube.com/user/charisowTV
I had so much fun doing this video. So, if you enjoyed watching challenges and collaborations please let me know by giving this video a thumbs up with your favourite thumb.
As always, THANK YOU SO MUCH FOR WATCHING!
I LOVE YOUUUU ♡
CHARIS' LINKS;
Instagram: http://instagram.com/charisow
Twitter: http://twitter.com/charisow
Facebook: http://facebook.com/charisowTV
MY SOCIAL MEDIA LINKS;
Instagram : https://www.instagram.com/j0.ms/
Twitter : https://twitter.com/jyrhighness
Snapchat : acidgaf
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