Friday 9 November 2012

DREAM TO VISIT NEW YORK





One of my dreams is to visit New York. Indeed, New York City is one of the world's primary global cities, exerting a powerful influence over worldwide commerce, finance, culture and entertainment. As host of the United Nations headquarters, it is also an important center for international affairs. If is possible I would like to work as journalist there, and spend the rest of my life.  I also need to visit New York for 3 reasons:
  • The view from the Brooklyn Bridge
  • The splendour of the Union Square Greenmarket
  • Summer concert at the Williamsburg Waterfront

IF PRESENTED WITH THE OPPORTUNITY TO GET MESSAGE TO A LARGE GROUP OF PEOPLE , WHAT WOULD YOUR MESSAGE BE? IT POSSIBLE TO LIE WITHOUT SAYING A WORD?


I will tell people to believe in Jesus-Christ. Let him to be in control of your life. Read the bible and pray all the time. Attend the Sunday service in order to know how to live as Christian and know more about God. Today, living a life in the Spirit is not as simple as it once was. The world we live in is filled with injustice, fear, and temptation. As Christians, we often find obstacles in our paths and need clear advice within our easy reach. God has done many things in my life , and I cannot live without him. I really believe in him 100%. 

FLOURLESS CHOCOLATE CAKE



http://www.gimmesomeoven.com/flourless-chocolate-cake/

Chocolate is one of the most popular sweets of all time. I really love different types of chocolate cake recipes. Here is my favourite recipe of chocolate cake:

Ingredients:

·         8 large eggs, cold
·         1 lb. semisweet (or bittersweet) chocolate, coarsely chopped
·         16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
·         optional toppings: powdered sugar and/or berries

Method:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.  Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.  (Be sure to grease the sides really well!)  Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan.  Bring a kettle or pot of water to boil.
In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (about 5 minutes).
Meanwhile, melt the chocolate and butter together.  You can either do this on the stove (by placing the chocolate and butter in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm – about 115 degrees on an instant-read thermometer – stirring occasionally.  Or you can do this in the microwave (by heating the chocolate in a microwave-safe bowl at 50% power for 2 minutes, then stirring, the adding the butter, and continuing to heat at 50% power and stir in 1-minute intervals until the mixture is well-melted and smooth).  Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.  Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula.  Place the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan.  Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a rownie) has formed on the surgace, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes.  Remove the springform pan from the water bath and set on a wire rack; cool to room temperature.  Cover and refrigerate overnight to mellow and firm.  (The cake can be refrigerated for up to 4 days.)
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter.  If desired, lightly dust the cake with powdered sugar and top with berries.  To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

HOW OLD WOULD YOU BE IF YOU DIDN'T KNOW HOW OLD YOU ARE?



Now there’s a question that can change the way you perceive the whole idea of age and aging. After all, what is age? It’s really just a number, even though we have been conditioned into believing that it dictates everything from when we start to go downhill in terms of our health to, in many cases, when we feel as though we are of no value to society.

When you come right down to it, most of what your life is comprised of has little or nothing to do with your age. Your ability to continue to make a significant contribution to society is not determined by your age but rather your attitudes and beliefs.

While some physical abilities do slow with age even these are being challenged as we learned when swimmer Dara Torres at age 41 won three silver medals at the Beijing Olympics. While it’s unlikely she’ll be in swimming competitions at 70 or 80, she can still make a contribution to her chosen field as a coach or trainer. I love her attitude. In the book title “Age is just a Number” she says: The water doesn't know how old you are. You can choose not to let an old person move into your body, regardless of your present age.  

HOW TO TWIST DREADLOCKS


http://mo-am.com/2012/08/19/beautiful-dreadlocks-the-basic-introduction-types-of-locs/
Twists dreads are a quick, clean way of making dreadlocks in minimal time. Someone who wants the look of dreadlocks can make them using one of a few different methods. One method of producing dreadlocks in African hair is by twisting the hair. These twists of hair will eventually lock into place and make dreadlocks, although it will take about four months. Here are some tips to do twist your dreadlocks, including:
1.    Using a rat-tail comb, section a piece of the hair into a 1-inch square, securing it with a small rubber band near the scalp.
2.    Continue sectioning off the hair in 1-inch square sections until the entire head is done.
3.    Take one section of hair and remove the rubber band. Using your comb, back-comb the section of hair closest to the scalp. Back-comb about 1 inch of hair at the scalp.
4.    Apply a dab of beeswax to the length of hair. Place the comb at the end of the hair and twist the lock of hair around. The twist should stay in place.
5.    Hold the twist between your palms and roll the hair to start the locking process.
6.    Work your way around the head until all the sections of hair have been twisted into twists dreads. This will take a while to do, so it's good to have a friend help you.


OF ALL THE FORMS OF COURAGE THE ABILITY TO LAUGH IS THE MOST ...




http://www.saidaonline.com/en/news.

Thirty minutes per day. Think about it! Go ahead and laugh, point and giggle; do it with satisfaction and do it for you health. For instance, it may be preventing Diabetes diseases; and I love laugh. Furthermore, laughing is contagious and soon everyone around you will be laughing too. Life can sometimes be too serious, depressing, and tiring! Learn new joke and tell it to everyone you know no matter if you are a good joke teller or not! 

DO YOU CELEBRATE THE THINGS YOU HAVE DONE ?




Of course, I celebrate things that happen in my existence.This year, I celebrated my degree in Public Relations Management. It was very successful celebration and all my close friends were invited to my place at Garden Centre. But unfortunately, my relatives were not able to attend on my graduation party. I will never forget that special day, when they called my name in front of all the CPUT executives’ boards, parents and so. I was so pleased to take picture with my graduation gown at CPUT multipurpose hall. Next year by the grace of God, I will celebrate my Btech graduation.