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My grandfather buried in Riverside Cemetery, Anamosa, Iowa, about 30-35 yards from Grant Wood. Taken with 28mm Focal F/2.8 lens from KMart - believed to be a Makinon lens. The cemetery is the great equalizer.
The cheongsam is a female dress with distinctive Chinese features and enjoys a growing popularity in the international world of high fashion.
The name cheongsam meaning simply long dress entered the English vocabulary from the dialect of China's Guangdong Province (Cantonese). In other parts of the country including Beijing, however, it is known as qipao (旗袍), which has a history behind it.
When the early Manchu rulers came to China proper, they organized certain people, mainly Manchus, into banners (qi) and called them banner people (qiren), which then became loosely the name of all Manchus. The Manchu women wore normally a one-piece dress which, likewise, came to be called qipao or banner dress.
Although the 1911 Revolution toppled the rule of the Qing (Manchu) Dynasty, the female dress survived the political change and, with later improvements, has become the traditional dress for Chinese women.
Easy to slip on and comfortable to wear, the cheongsam fits well the female Chinese figure. Its neck is high, collar closed, and its sleeves may be either short, medium or full length, depending on season and taste. The dress is buttoned on the right side, with a loose chest, a fitting waist, and slits up from the sides, all of which combine to set off the beauty of the female shape.
The cheongsam is not too complicated to make. Nor does it call for too much material, for there are no accessories like belts, scarves, sashes or frills to go with it.
Another beauty of the cheongsam is that, made of different materials and to varying lengths, they can be worn either on casual or formal occasions. In either case, it creates an impression of simple and quiet charm, elegance and neatness. No wonder it is so much liked by women not only of China but of foreign countries as well.
Photo taken in Thean Hou temple in Malaysia, one of the largest Chinese temple in South East Asia.
From a 1936 us dept of ag. cookie cook book . Would be sweet to embroider, maybe! Playing with brushes this one is for you!!
Cook Elementary School on Welch Blvd.
Flint, Michigan.
On Welch, near Grand Traverse.
Thursday, May 17, 2012.
Rarotonga is the most populous island of the Cook Islands. It lies just inside the Tropic of Capricorn, similar to Honolulu. White sandy beaches surround most of the island.
This monument of Captain Cook stands in the town of Waimea on the Hawaiian island of Kauai.
It marks the place where Cook first landed in the Hawaiian Islands in 1778.
The monument is a replica of the one that stands in his home town of Whitby, England.
The photo was taken from a bus as we were passing the monument.
An adaptation from mischief mari's Jane Austen's teapot cookie.
Vanilla biscuit, white fondant icing, silver lustre and pink royal icing roses.
The Home of Love is run by the Sisters of Charity, Mother Theresa's organization. This home can be found in Nam Cheong Estate, which is across the street from the Nam Cheong MTR station in Hong Kong.
Grabbed this as I approached the register at Whole Foods this morning. I am looking forward to making the potato galette, cuban rice and beans and the mushroom ragout!
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.