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    <dc:date>2024-08-07T15:41:57+09:00</dc:date>
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  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/20/">
    <link>https://weixiac.ya-gasuri.com/Entry/20/</link>
    <title>ペットパラダイスの守護者たち: ベッド用掃除機とペットの毛の奇妙な対決</title>
    <description>
温かい家族像の中で、ペットは忠実な仲間であるだけでなく、人生に欠かせない喜びの源でもあります。しかし、彼らの生き生きとした姿が隅々まで行き交うにつれ、無視できない問題が静かに浮かび上がってきます。ペットの毛、特に柔らかくて飛び散りやすい毛には、魔法の力があるようで、家の隅々を静かに覆い尽くします。...</description>
    <content:encoded><![CDATA[<p><a target="_blank" href="//weixiac.ya-gasuri.com/File/2.jpg" title=""><img src="//weixiac.ya-gasuri.com/Img/1723012913/" alt="" /></a></p>
<p>温かい家族像の中で、ペットは忠実な仲間であるだけでなく、人生に欠かせない喜びの源でもあります。しかし、彼らの生き生きとした姿が隅々まで行き交うにつれ、無視できない問題が静かに浮かび上がってきます。ペットの毛、特に柔らかくて飛び散りやすい毛には、魔法の力があるようで、家の隅々を静かに覆い尽くします。<a style="color: #000000; text-decoration: none;" href="https://www.zekvc.com/products/upright-vacuum-cleaners/e20-upright-vacuum-cleaner/">mattress cleaner machine</a>私たちの最もプライベートな休憩スペース、それはベッドです。今、私たちの睡眠の質を守る秘密兵器となった高性能ベッド掃除機と、ペットの毛との華麗なる対決が静かに繰り広げられている。</p>
<p>最初の課題: ペットの毛の目に見えない侵入</p>
<p>ペット、特に猫や長毛の犬は軽くて絹のような毛を持っていますが、シーツや寝具、さらにはマットレスの奥深くまで覆ってしまう、<a style="color: #000000; text-decoration: none;" href="https://www.zekvc.com/products/bed-vacuum-cleaners/e6-bed-vacuum-cleaner/">ultraviolet light vacuum cleaner</a>気づかないうちに「毛布」を織ってしまうことがあります。これらの毛は快適な睡眠環境に影響を与えるだけでなく、ダニや細菌の温床となり、敏感な体質を持つ家族にとって脅威となる可能性があります。したがって、これらの「招かれざる客」を効果的に排除する方法は、多くのペット家族にとって緊急の問題となっています。</p>
<p>アーティファクトの登場: ベッド用掃除機の特別な魅力</p>
<p>このような背景から、布団掃除専用の掃除機が登場しました。従来の床用掃除機とは異なり、より洗練された吸引ヘッドのデザイン、<a style="color: #000000; text-decoration: none;" href="https://www.zekvc.com/blog/what-is-the-best-machine-to-clean-beds-carpets-sofas/">ultraviolet vacuum cleaners</a>より強力な吸引力、そしてよりユーザーフレンドリーな操作体験を備えており、ベッド上の小さな粒子や頑固なペットの毛を除去するために特別に設計されています。</p>
<p>優れた吸引ヘッド設計：ベッド掃除機には通常、さまざまな吸引ヘッドが装備されていますが、その中でマットレス用に特別に設計された吸引ヘッドは、マットレスの隙間に深く浸透し、奥深くに隠れているペットの毛やフケを捕らえます。</p>
<p>強力な吸引システム：高度なモーター技術と気流最適化設計を使用して、ベッド掃除機は強力な吸引力を生み出すことができ、死角を残さずに最小の毛でも簡単に吸い込むことができます。</p>
<p>インテリジェントな濾過システム：高効率のHEPAフィルターを搭載しており、吸い込んだ粉塵、髪の毛、アレルゲンを効果的に遮断して濾過し、排気された空気が新鮮で清潔であることを保証し、ご家族の呼吸器の健康を守ります。</p>
<p>人間味のある操作体験：軽量ボディ、柔軟なステアリング、格納可能な吸引ロッドの設計により、高い場所や手の届きにくい隅でも簡単に掃除できます。</p>
<p>実践的な解釈: ペットの毛との戦い</p>
<p>ベッド用掃除機がペットの毛に遭遇すると、静かな戦いが始まります。軽く押すだけで、目に見えない力がベッド表面に伝わったかのような強力吸引が瞬時に始まり、頑固な毛を1本1本捕らえます。マットレスの深い繊維も、シーツやキルトの繊細な生地も、この洗浄力を止めることはできません。数分後、もともと髪の毛で覆われていたベッドは新しい外観を帯び、以前の清潔さと快適さに戻りました。</p>
<p>ペットがもたらしてくれる喜びや仲間との交流を楽しみながら、私たちは家庭環境の清潔さと健康にも注意を払う必要があります。ペット家族の強力なアシスタントとして、ベッド用掃除機は、その独特の魅力と効率的なパフォーマンスにより、ペットの毛を除去し、睡眠の質を保護するというかけがえのない役割を果たします。これらのテクノロジー製品と手を携えて、愛と健康が共存できる暖かく清潔な家庭環境を作りましょう。<br />
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</p>
<p>関連記事:</p>
<p><a style="color: #000000; text-decoration: none;" href="http://treasureed.ffsagami.com/e120614.html">ベッド掃除機はペットの毛を取り除くのにどれくらい効果的ですか?</a></p>
<p><a style="color: #000000; text-decoration: none;" href="https://retrospect.syoyu.net/Entry/33/">ペットの毛は隠れる場所がない：ベッド掃除機の魔法</a></p>
<p><a style="color: #000000; text-decoration: none;" href="https://exquisiteness.blog-mmo.com/Entry/27/">素材の選択: マットレスに最適なパートナーを見つけましょう</a></p>]]></content:encoded>
    <dc:subject>未選択</dc:subject>
    <dc:date>2024-08-07T15:41:57+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
  </item>
  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/19/">
    <link>https://weixiac.ya-gasuri.com/Entry/19/</link>
    <title>the medicine go down</title>
    <description> 
It&amp;amp;rsquo;s been waaaaaaay too long since I brought the Nutella out &amp;amp;ndash; you know, other than gobbling it up by the spoonful with a big ol&amp;amp;rsquo; ...</description>
    <content:encoded><![CDATA[<a target="_blank" href="//weixiac.ya-gasuri.com/File/209.jpg" title=""><img src="//weixiac.ya-gasuri.com/Img/1466739033/" alt="" /></a> <br />
It&rsquo;s been waaaaaaay too long since I brought the Nutella out &ndash; you know, other than gobbling it up by the spoonful with a big ol&rsquo; glass of wine&hellip; I got hooked on Nutella back when I lived in Rome, it literally became a primary food group for me along with pasta, cheese and (of course) wine.<br />
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No wonder I gained so much weight while I was over there. Though I have to say, it was worth every. single. pound. I mean Nutella and mini toasts for breakfast every day, plus a spoonful before bed (it&rsquo;s like a spoonful of sugar to help the medicine go down&hellip; HA!).<br />
<br />
My favorite treat on the weekend is a boozy shake of some sort. It&rsquo;s a dessert and a cocktail all wrapped up in one chilled glass, topped with extra whipped cream if I&rsquo;m lucky. Just the right amount of indulgence to reward myself after a long week of work!<br />
Report this ad<br />
<br />
This shake has everything you could ever want &ndash; there&rsquo;s chocolate and hazelnut, there&rsquo;s vodka and vanilla ice cream &ndash; all the components you need for the best boozy Nutella shake you could ever imagine. It&rsquo;s just the right amount of creamy chocolate-hazelnut, and by the time you get to the bottom of the glass, you&rsquo;ll realize exactly where all that vodka got to&hellip;]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2016-06-24T12:30:42+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
  </item>
  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/18/">
    <link>https://weixiac.ya-gasuri.com/Entry/18/</link>
    <title>This time I wanted to make a treat</title>
    <description> 
Like toffee and milk chocolate? Easy to make, easier to eat these gooey milk chocolate toffee bars are a perfect winter treat.

There are so many di...</description>
    <content:encoded><![CDATA[<a target="_blank" href="//weixiac.ya-gasuri.com/File/2241.jpg" title=""><img src="//weixiac.ya-gasuri.com/Img/1423713796/" alt="" /></a> <br />
Like toffee and milk chocolate? Easy to make, easier to eat these gooey milk chocolate toffee bars are a perfect winter treat.<br />
<br />
There are so many directions to go when developing a recipe &ndash; one bowl easy, lots of ingredients (yes, guilty) or several steps and lots of equipment.&nbsp; This time I wanted to make a treat that could be baked in a hurry mostly because I wanted a treat, in a hurry.<br />
<br />
Sometimes it is totally worth it to make things that take time say, chilling in the refrigerator for a few hours or forty days. Or making the first part and then the second part and then assembling 24 parts later on for a recipe that&rsquo;s not all that. I know all about that.<br />
<br />
So this is a toffee cookie bar with a little help from Heath and our favorite other thing in the baking aisle, milk chocolate chips. The brown butter is our only special-snowflake effort in preparing this recipe, but it&rsquo;s well worth the flavor. Brown butter makes everything taste more. Yep. Just more.<br />
<br />
This requires the entire 12 ounce&nbsp; bag of mini Heath Bars or get a bunch of larger bars if you can find them. I like to buy two bags because noshing on some while chopping them makes the work less like work. The only waiting necessary is when it comes out of the oven and the chocolate has to set &ndash; you could speed it up by setting the bars in the refrigerator but that often changes the color of the chocolate. I like to just wait a half hour, call it done and eat some.<br />
<br />
These are a great treat whether you slice them into 16 pieces or 32 small-bite pieces, and certainly a nontraditional way to celebrate Valentine&rsquo;s Day. Which is exactly what we like round here. Forget that box of chocolates (or do both) and make these toffee bars. Unpredictable holiday treats, as long as it involves chocolate is just fine with me.<br />
<br />
And one more tiny piece of advice. Two bags of milk chocolate chips are always better than one because you know, noshing.]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2015-02-12T13:03:22+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
  </item>
  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/17/">
    <link>https://weixiac.ya-gasuri.com/Entry/17/</link>
    <title>I see a basket of strawberries</title>
    <description> 
A few years ago, when we lived in Georgia, a restaurant that we frequented served up a seasonal salad with mixed greens, fresh strawberries, nuts, a...</description>
    <content:encoded><![CDATA[<a target="_blank" href="//weixiac.ya-gasuri.com/File/1493.jpg" title=""><img src="//weixiac.ya-gasuri.com/Img/1406186569/" alt="" height="312" width="383" /></a> <br />
A few years ago, when we lived in Georgia, a restaurant that we frequented served up a seasonal salad with mixed greens, fresh strawberries, nuts, and bacon all tossed in a black pepper vinaigrette. I would skip the bacon and even without it, it was one of the best salads I&rsquo;ve ever had. I crave it to this day &mdash; especially when I see a basket of strawberries.<br />
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Since strawberries are in season now, it seemed like the perfect time to take a stab at creating my own version of that salad &mdash; this time, with the bacon. Well, with coconut bacon. If you haven&rsquo;t made coconut bacon before, I have a step-by-step tutorial on how to make it on Beard &amp; Bonnet. It&rsquo;s really simple to do and it&rsquo;s completely worth it. Most bacon substitutes get the flavor right, but the texture is wrong. Coconut bacon is about as close as you can get to nailing both the flavor of bacon and the crispy texture too.<br />
<br />
So does it taste like coconut? Well, a little bit, but it&rsquo;s hardly detectable. And if you&rsquo;re one of those people who dislikes coconut flakes because of the chewy texture, don&rsquo;t worry &mdash; the coconut gets crispy in the oven, so that chewiness goes away.<br />
<br />
The sweet spring strawberries are the perfect compliment to the savory, salty bacon. I opted to use a prepared salad mix from the store, which makes this simple salad even easier to throw together. I used an herb blend because I love the little bits of cilantro, basil, and dill running through the greens, but you can use any lettuce mix you want &mdash; just toss in a few of your own favorite herbs before serving.<br />
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To finish things off, I added almonds and roasted pepitas for some crunch (and protein!) and drizzled it all with a homemade black pepper vinaigrette. I like having my salad with a few thinly sliced wedges of cheese on the side to round out the meal, but this is one of those salads that&rsquo;s satisfying all by itself &mdash; no need to add soup or a sandwich!<br />
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]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2014-07-24T16:22:56+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
  </item>
  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/16/">
    <link>https://weixiac.ya-gasuri.com/Entry/16/</link>
    <title>bring out the lemon flavor</title>
    <description> 
This blog is a clear evidence that most of my baking involves chocolate. And brownies. Lots of brownies. The reason is simple. I crave chocolate 24/...</description>
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This blog is a clear evidence that most of my baking involves chocolate. And brownies. Lots of brownies. The reason is simple. I crave chocolate 24/7. While it isn&rsquo;t easy to have these constant cravings, I&rsquo;ve learned to live with them by eating chocolate all the time.<br />
Case in point &ndash; today&rsquo;s lemon white chocolate chip cookies.&nbsp; I had no intention of adding chocolate at first, but faith interfered the second I laid my eyes on those white chocolate chunks I bought on my trip to Paris (a post about Paris bakeries is coming soon!). I just had to mix them into the batter. Lemon and white chocolate both have of a subtle, refreshing flavor, and they go together perfectly.<br />
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Today&rsquo;s cookies are nothing like traditional lemon cookies, which are buttery, crackly, and tough. I wanted to create soft, melt-in-your-mouth cookies that burst with lemon flavor. I always prefer soft cookies, such as my soft chocolate chip cookies and vanilla pudding cookies. The softer- the better <a style="color: #333333; text-decoration: none;" href="http://www.adv88.com/listings/ad-21465783718">Karson Choi</a>!<br />
<br />
A few notes about the ingredients:<br />
Brown sugar: For this recipe, I used an equal amount of granulated sugar and brown sugar (you can use either light or dark). Brown sugar adds chewiness and therefore in some of my cookie recipes I use more brown sugar than granulated sugar. Since brown sugar contains molasses, which gives a caramely flavor to cookies, I felt that for this recipe, too much brown sugar will interfere with the lemony flavor. I used enough brown sugar to add moistness and chewiness to the cookies, but without overpowering the lemon flavor. Using only granulated sugar for a more subtle flavor is also an option (the cookies will still be soft, but less chewy).<br />
Lemon: For a strong lemon flavor I used 2 tablespoons of lemon zest. You can use 1 tablespoon for a more subtle flavor. In this recipe, I mix the zest together with the sugars. This step helps to bring out the lemon flavor.<br />
Cornstarch: Cornstarch makes cookies soft like magic, so when I want my cookie to be extra soft I add 1-3 teaspoons of cornstarch. This ingredient is optional, but I strongly recommend adding it to your cookies <a style="color: #333333; text-decoration: none;" href="http://www.go123go.com/content/3986.html">Maggie Beauty</a>!<br />
<br />
To get to the perfect cookie texture you need to chill the dough and underbake the cookies. While chilling is not mandatory, when the cookies rest in the fridge, the flour absorbs the liquids, which results in thicker cookies. It&rsquo;s your call, depending on how much time you have (and patience :)). Underbaking is my favorite trick for extra soft cookies. Take the cookies out of the oven as soon as the edges brown and are just starting to set. Wait for a few minutes until they cool down on the pan. They will be so soft that if you try to remove them right away, they will break. If you prefer crispy cookies, bake the cookies 1-2 minutes longer <a style="color: #333333; text-decoration: none;" href="http://hk.nec.com/en_HK/global/prod/express/scalable/index.html">Mona</a>.]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2014-06-18T15:40:59+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
  </item>
  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/15/">
    <link>https://weixiac.ya-gasuri.com/Entry/15/</link>
    <title>you should just throw food away</title>
    <description> 
I know, I know, I just posted about enchiladas last month, but in this case I&amp;amp;rsquo;m okay with being a little redundant. The truth is that I want M...</description>
    <content:encoded><![CDATA[<a target="_blank" href="//weixiac.ya-gasuri.com/File/1025.jpg" title=""><img src="//weixiac.ya-gasuri.com/Img/1402296102/" alt="" /></a> <br />
I know, I know, I just posted about enchiladas last month, but in this case I&rsquo;m okay with being a little redundant. The truth is that I want Mexican food ALL THE TIME lately. I apparently can&rsquo;t get over it.<br />
<br />
Last week when The Beast was out of town I decided to have a relaxing night of recipe experimenting. I went to the co-op, bought all the veggies and assorted other ingredients I needed, came home and poured myself a glass of wine, and got to work. I started by making my enchilada sauce, and as it was simmering I noticed that my eyes were a bit irritated, but I didn&rsquo;t think much of it. I took out my large oven-safe skillet, saut&eacute;ed the veggies, poured in the black beans, sliced tortillas, and enchilada sauce, then topped it with cheese and stuck it in the oven to broil for a few minutes.<br />
<br />
I took it out of the oven and it looked soooooo perfect that I couldn&rsquo;t help myself from digging in with my fork for a teensy-tiny bite. When that morsel hit my tongue I knew something was terribly wrong. As a bit of sweat formed on my forehead and my throat burned, the truth came to me clear as day: there was a reason I could feel the enchilada sauce burning in my eyes. Our spices are all in bulk, so I took out the one labeled &ldquo;chili powder&rdquo; and tried a pinch. Again, FIRE. Mystery solved: I ended up putting 1/4 cup of cayenne, NOT chili powder, into my dinner.<br />
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It gets worse. Being a thrifty person who hates to waste food, I thought, &ldquo;I like spicy stuff. I can handle this,&rdquo; and doused it with sour cream and ate it as fast as possible. Three minutes after finishing the last bite I found myself shaking and sweating on my couch. I actually thought I might not make it. Eating that enchilada skillet was quite possibly the dumbest thing I&rsquo;ve ever done, and that&rsquo;s saying something. I didn&rsquo;t die (WHEW), so let me share a couple hard-learned lessons with you: 1) Label your spices carefully, and 2) Sometimes you should just throw food away.<br />
<br />
While we&rsquo;re at it, I should share another important lesson with you: enchilada skillets that are made correctly will improve your life. A few days after the cayenne incident, once The Beast was back home to help supervise my spice choices, I made the enchilada skillet pictured here. Its flavor and easiness blew my mind. Despite my issues the first time around, this is one of the simplest and most delicious dinners I&rsquo;ve ever made.<br />
<br />
I chose zucchini, red and green bell peppers, and corn as the vegetable stars of this show, but this recipe is flexible and can accommodate whatever your favorite vegetables may be. You can also use canned enchilada sauce if you&rsquo;d like, which makes it even simpler. No matter how you tweak it, this is a hearty and filling veggie-packed meal that can be on the table in a snap.]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2014-06-09T15:41:47+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
  </item>
  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/14/">
    <link>https://weixiac.ya-gasuri.com/Entry/14/</link>
    <title>spiritual as well as physical</title>
    <description> 
Hell no ! Not that date :p &amp;amp;hellip;where is your mind ?? And no those are not truffles &amp;amp;hellip; but something even better and healthier. I&amp;amp;rsquo;m t...</description>
    <content:encoded><![CDATA[<a target="_blank" href="//weixiac.ya-gasuri.com/File/696.jpg" title=""><img src="//weixiac.ya-gasuri.com/Img/1401260655/" alt="" /></a> <br />
Hell no ! Not that date :p &hellip;where is your mind ?? And no those are not truffles &hellip; but something even better and healthier. I&rsquo;m talking about the fruit &ndash; date !<br />
Breaking the fast with dates is a Ramadan tradition. After fasting from dawn to dusk, which is roughly a bit more than 13 hours, a date is the most perfect fruit to start with. One of the many physical benefits of breaking the fast with dates is that our body benefits from the date&rsquo;s high level of natural sugars. Sugars travel most quickly to the liver, where they are converted into energy more quickly than any other nutrient. A sudden bombardment with food could be a shock to the empty stomach after a day of fasting. Eating a date first helps the body start its digestive process and gives it the energy to deal with the secondary, more complex foods, eaten during Iftar <a style="color: #333333; text-decoration: none;" href="http://www.glpop.com/product/product_130_152_1.html">Floor Stand</a>.<br />
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Dates are also high in vitamins A and B6, folic acid, potassium, natural sodium, iron, and magnesium. Thus, eating dates daily during Ramadan is like taking a daily multivitamin. This daily multivitamin can create a stronger and healthier body, one more fit for fasting. Dates also contain large amounts of dietary fiber, which can prevent any constipation that might result from eating the traditionally rich foods served during Ramadan. Additionally, dates protect the stomach and intestinal tract from parasites and bacteria, and thus is a good preventative medicine. Dates also have a special place in Islam. In fact, they were one of the Prophet&rsquo;s (SAW) most frequently consumed foods. For this reason, their benefit is most likely spiritual as well as physical .<br />
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You can have them just the way they are, or you can also get creative with them. By now i think i might have developed the reputation of a lazy cook, as most of my recipes are effortless. So be it &hellip; lets add one more to the collection <a style="color: #333333; text-decoration: none;" href="http://brixwines.com.hk/yf/dom-perignon.html">cristal champagne</a> :)<br />
How To Make<br />
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All you have to do is de-seed about 1/2 kg of dried dates. Cut them up in small pieces and then mash them up forming a paste. Knead it just like you would knead dough to get a uniform and smooth texture. Keep a bowl of water ready, as you may need to dip your hands every time they get sticky. Make small balls and roll into desired topping. I&rsquo;ve used desiccated coconut, sesame seeds, colourful sprinkles &hellip; go for whatever is in your cupboard. Put them in little paper cups. Get your kids to help you out, they would love to make these. They make perfect gifts, for Eid, Christmas &hellip; any occasion at all <a style="color: #333333; text-decoration: none;" href="http://electircweldingmachines.com/solar.html">solar motor</a>!]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2014-05-28T16:04:18+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
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  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/13/">
    <link>https://weixiac.ya-gasuri.com/Entry/13/</link>
    <title> Cream Puff and family</title>
    <description> 
I have often wondered how many thousands and thousands and thousands of cookies are baked at this time of year. I&amp;amp;rsquo;m sure there&amp;amp;rsquo;s some wa...</description>
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I have often wondered how many thousands and thousands and thousands of cookies are baked at this time of year. I&rsquo;m sure there&rsquo;s some way of mapping it all out; I bet the number is mind-boggling.<br />
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In my house alone, hundreds of cookies will be baked over a week or two. With just a few days before Christmas, many of these cookies have been baked (and eaten) but there are still a few more waiting to be born (they&rsquo;re the little twinkle in my eye).<br />
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I think I love the cookies that I make right in the moments before Christmas dawns the most. That&rsquo;s because those are usually the cookies that I make for myself and my family. I bake for friends, co-workers and customers, but on the eve of the final day or two before Christmas, the cookies are for Cream Puff and family <a style="color: #333333; text-decoration: none;" href="http://www.montagut-polos.com/en/9-promotions">Expert Craftsmenship from France</a>.<br />
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There are the Toblerone Cookies to be sure. And ever since I went to Vienna in 2006, there have to be Vanillen Kipferln (Vanilla Crescents). While I didn&rsquo;t grow up eating ginger, there must be Gingerbread Cookies.<br />
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And now I must add these. How I love these cookies. They are subtly sweet meringues, flavoured gently with coffee, and then dipped in bittersweet chocolate and ground nuts.<br />
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They are everything that I love at Christmas time: sugar, the fluffiness of snow, the smell of espresso brewing on a cold morning and the brilliant green of pistachios.<br />
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The recipe is from the December 2013 issue of Martha Stewart Magazine and let me say that it came not a moment too soon. I don&rsquo;t always have great success with recipes from Martha Stewart but this one is a winner in every way <a style="color: #333333; text-decoration: none;" href="http://reenex02stips.beautyslimcentre.com/beauty.html">reenex</a>.<br />
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I am happy. I have found a new cookie to add to the Christmas family. I urge you all to try this one, or any cookie. The greatest gifts are the ones you make yourself. I treasure every Christmas cookie and sweet that I receive because someone took the time to make it and give it to me.<br />
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To me, that is truly something to rejoice.<br />
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Consider the cookie. It&rsquo;s a beautiful, loving gift <a style="color: #333333; text-decoration: none;" href="http://www.citictel-cpc.com/EN/HK/Pages/product-services/smartcloud-compute">hybrid Cloud</a>.]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2014-05-21T16:06:10+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
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  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/12/">
    <link>https://weixiac.ya-gasuri.com/Entry/12/</link>
    <title>the passenger seat</title>
    <description> 
Together we set a very festive table with cheese, grapes, and bloody rubber hands, and Kate hung her traditional &amp;amp;ldquo;mistletoe&amp;amp;rdquo; (a plastic ...</description>
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Together we set a very festive table with cheese, grapes, and bloody rubber hands, and Kate hung her traditional &ldquo;mistletoe&rdquo; (a plastic severed foot with holly branches and red ribbon) over the bedroom doorway. The guests arrived in full regalia, among them a few nuns, a priest with lipstick marks on his cheeks, a hideously fake-sunburned tourist, a one-night stand, a stockpile of weapons of mass destruction, a meat market, and even Uncle Sam. Todd came as lean, mean boxing champ &ldquo;T-Bone,&rdquo; and Margot played his manager, complete with cigar, driving cap, and hairy chest. Nicho stayed closer to home as an arborist, lugging a very heavy chainsaw and smelling of pine. I dusted; I drank; I fortified myself with cheese. We schmoozed; we reveled.<br />
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All this to say that the next morning I was rather hungry, as is only fitting. We decided to grab a bite to eat and then go for a walk in Discovery Park to soak up the picture-perfect fall day. I steered Nicho toward Fremont and the Longshoreman&rsquo;s Daughter, home of dark and nutty blueberry-buckwheat pancakes. But there were massive crowds outside, and Nicho suggested that we &ldquo;just drive around and find someplace&rdquo; to eat. He pointed the car haphazardly in the direction of Ballard and told me to "be adventurous." We quickly sped away from Fremont and into industrial no man's land. I was ravenous, and I quietly fumed as we drove by more brunch spots with hordes outside. I tried to protest, grew hungrier, and fumed more aggressively, but he wouldn't take any of my suggestions. Now, I know what I'm talking about when I make a dining proposal; one should not, under any circumstances, drive around aimlessly and wave off advice while my stomach loudly grumbles from the passenger seat <a style="color: #333333; text-decoration: none;" href="http://www.highendsale.com/collections/showcase-designer-sunglasses-sale">designer sunglasses sale</a>.<br />
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I finally succeeded in steering him to Caf&eacute; Besalu, but he didn't want to wait in line and, by this point, was feeling lunch-ish. We wound up crossing the street to QFC for picnic supplies. Admittedly, a picnic should have sounded like fun, but I was far beyond feeling easygoing and adventurous and instead moped silently next to the refrigerator case of deli salads. Bravely taking charge of the situation, Nicho chose an Essential Baking Company seeded baguette and picked out some highly questionable day-glo orange smoked cheese. Armed with these and some fruit (including the first of winter&rsquo;s citruses, a box of Satsuma mandarins), we headed out to Discovery Park.<br />
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It was absolutely gorgeous, and we picnicked under a cloudless blue sky. I stealthily avoided the calamity cheese, but he didn't seem to notice, and anyway, there&rsquo;s no need for loud mean-spiritedness, especially given that I'd been too grumpy at QFC to be of any cheese-choosing help. The air was cold and smelled like fall, a delicious contrast to the warm sun on my face, and we walked down to the beach and let Index romp illegally on the sand. I calmed down and even felt cheerful and appreciative. I was secretly proud of myself. But Nicho learned his lesson: no one&mdash;but no one&mdash;escapes the wrath of my hunger <a style="color: #333333; text-decoration: none;" href="http://www.healthcabin.net/joyetech-ego-one-v2-2200mah-xl-kit-ex-usb-wall-adapter-p/10835.html">2200mah ego one v2</a>.<br />
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Halloween drew to a close with a very satisfying reconciliation dinner of lamb sausages and cold beer. [Oh lamb sausage, I'd eat sleep breathe nothing but you, but I'm afraid I'd ooze grease and outgrow my fishnets. Maybe this blog should have been called "Sausagette"?] By way of accompaniment, we roasted acorn squash and red peppers, saut&eacute;ed red onions, and made a big salad of farmers&rsquo; market lettuces and shaved fennel. We then watched The Shining, which Nicho had never seen before. He was terrified and tense and spent the majority of the movie clinging to my side, reminding me that he&rsquo;s &ldquo;not a horror-movie person.&rdquo; I patted his hand reassuringly. Adventurous indeed <a style="color: #333333; text-decoration: none;" href="http://wow.esdlife.com/space.php?uid=29736&amp;do=blog&amp;id=134735">alexander hera</a>.]]></content:encoded>
    <dc:subject>生活食记</dc:subject>
    <dc:date>2014-05-13T12:45:48+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
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  <item rdf:about="https://weixiac.ya-gasuri.com/Entry/11/">
    <link>https://weixiac.ya-gasuri.com/Entry/11/</link>
    <title>A red lentil soup</title>
    <description> 
A week ago yesterday, I went to bed like I do every night. I read &amp;amp;ldquo;Shouts &amp;amp;amp; Murmurs&amp;amp;rdquo; in the New Yorker and wondered, as usual, why i...</description>
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A week ago yesterday, I went to bed like I do every night. I read &ldquo;Shouts &amp; Murmurs&rdquo; in the New Yorker and wondered, as usual, why it wasn&rsquo;t very funny. I set my glasses on top of the stack of books on my bedside table and then retrieved them when they fell, as usual, and slid behind the table. I felt pretty normal - which is to say, I didn&rsquo;t feel abnormal. Until I woke up at 3:30 in the morning, feeling nauseous, and spent the next four days on the couch, trying to get down a glass of Gatorade. You know you&rsquo;re very sick when even a nature documentary about the deep oceans - a nature documentary narrated by Sir David Attenborough, whom you adore, and whose voice is a known soporific - feels like too much for your fragile senses. I was very sick. I have now returned to the land of the living, and that&rsquo;s all I want to say about that. Anyone for soup <a style="color: #333333; text-decoration: none;" href="http://www.allstar-design.com/?portfolio_category=commercial">Office Decoration</a>?<br />
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A red lentil soup, namely, from a new cookbook by Melissa Clark? It&rsquo;s what I&rsquo;ve been living on for three days now. Melissa Clark writes the terrific column &ldquo;A Good Appetite&rdquo; in the New York Times, and I&rsquo;ve never made a recipe of hers that I didn&rsquo;t like. She knows what&rsquo;s what. A version of this soup first ran in her column almost three years ago, and I remember reading about it then, though it took me until this week to try it. I was looking for something soothing to eat, and her book was nearby, so I opened it to the table of contents, and right away, I saw it: Red Lentil Soup with Lemon. It looked reassuringly simple, without a lot of flash or spice - only cumin, black pepper, a little cayenne, lemon, and a restrained garnish of olive oil. And then I remembered that my friend Winnie had mentioned that same recipe to me a few months ago, in the spring, after a long winter of making soup. She said that it was one of her standbys, that it got everything right, and that it called for a dab of tomato paste, a dab that was brilliant and made it sing. Now that I&rsquo;ve made it, I have to agree.<br />
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I only wish I had thought to put chopped cilantro on top before I took this picture. I also wish I had not drizzled the olive oil in a shape reminiscent of a snake closing in on seven unsuspecting mice. At any rate, make this soup <a style="color: #333333; text-decoration: none;" href="http://www.hongkonggw.com/skin/understand.html">nuskin</a>.<br />
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I&rsquo;ve made a lot of lentil soups - including one that will be in my column in Bon App&eacute;tit in December, so keep an eye out - but I&rsquo;ve never made a specimen quite like this. Most lentil soups fall into one of two categories: Highly Spiced, or Not Spiced (sometimes called Bland). This one sits happily in the middle. It manages to be both mellow and full of flavor. The cumin chips in nicely, and the lemon helps close the deal, but it&rsquo;s still a quiet soup, delicate and refined, every note in its place. I can&rsquo;t say for sure how it works, but I think Winnie was right: tomato paste is the key. Clark ingeniously cooks it in with the onions and garlic, so it sizzles and intensifies and goes sweet-smelling, and though you can&rsquo;t pick out its flavor in the finished soup, it lends some umami to the mix. All told, it&rsquo;s the kind of thing you might want to pair with a few crackers and some aged cheddar, the type that crumbles when you slice it. It also screams for a beer. It says October <a style="color: #333333; text-decoration: none;" href="http://www.highendsale.com/collections/featured-chloe-sunglasses-sale">chloe sunglasses sale</a>.]]></content:encoded>
    <dc:subject>生活感悟</dc:subject>
    <dc:date>2014-05-12T13:23:55+09:00</dc:date>
    <dc:creator>No Name Ninja</dc:creator>
    <dc:publisher>NINJA BLOG</dc:publisher>
    <dc:rights>No Name Ninja</dc:rights>
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