希望与各为朋友分享，中国加油！台湾有这么一所学校，年龄在15－18之间，每年三千多学生中，因违反校规校纪被校方开除的二、三百人。学校没有工人，没有保卫，没有大师傅，一切必要工种都由学生自己去做。学校实行学长制，三年级学生带一年级学生。全校集合只需3分钟。学生见到老师七米外要敬礼。学生没有寒署假作业，没有一个考不上的。这就是台湾享誉30年以道德教育为本的忠信高级工商学校。在台湾各大报纸招聘广告上，经常出现“只招忠信毕业生”字样。
校长高震东在中国国内的讲演：
同学们，你们说“天下兴亡”的下一句是什么？（台下声音：“匹夫有责”）──不，是“我的责任”。如果今年高考每个人都额外加10分，那不等于没加吗？ “天下兴亡，匹夫有责”等于大家无责。“匹夫有责”要改成“我的责任”，我是这样教我的学生的。所以说，现在我们大陆办得不好，是我高震东的责任，只因为这样，我才回祖国专门举办道德方面演讲。（掌声）“以天下兴亡为已任”是孟子思想。
禹是人，舜是人，我也是人！他们能做到的，我为什么不能呢？ “天下兴亡，我的责任”，唯有这个思想，我们的才有希望。我们每个学生如果人人都说：学校秩序不好，是我的责任；国家教育办不好，是我的责任；国家不强盛，我的责任……人人都能主动负责，天下哪有不兴盛的国家？哪有不团结的团体？所以说，每个学生都应该把责任拉到自己身上来，而不是推出去。我在台湾办学校就是这样，如果教室很脏，我问“怎么回事？”假如有个学生站起来说：“报告老师，今天是32号同学值日，他没打扫卫生”。那样，这个学生是要挨揍的。在我的学校，学生会这样说：“老师，对不起，这是我的责任”，然后马上去打扫。灯泡坏了，哪个学生看见了，自己就会掏钱去买个安上，窗户玻璃坏了，学生自己马上买一块换上它──这才是教育，不把责任推出去，而是揽过来。也许有些人说这是吃亏，我告诉你，吃亏就是占便宜，这种教育要牢牢记在心里，我们每个中国人都要记住！ 学校更应该训练学生这种“天下兴亡，我的责任”的思想。校园不干净，就应该是大家的责任。你想，这么大的一个校园，你不破坏，我不破坏，它会脏吗？脏了之后，人人都去弄干净，它会脏吗？你只指望几个工人做这个工作，说：“这是他们的事。我是来读书的，不是扫地的。”──这是什么观念？你读书干什么？读书不是为国家服务吗？眼前的务你都不服，你还能为未来服务？当前的责任你都不负，未来的责任你能负吗？水龙头漏水，你不能堵住吗？有人会说：“那不是我的事，那是总务处的事。”这是错误的。一般人最坏的毛病是这样：打开水龙头后，发现没水，又去开第二个，第二个也没有，又去开第三个 ──这样的学生，在我学校是要被开除的！连举一反三都不懂，第一个没水，第二个会有吗？你就没想到水会来吗？人无远虑怎么能行？作为一个干部，作为一个人，都要想到后果，后果看得越远的人，越是一个成功的人。一个只管眼前，不顾将来的人，不是一个好干部，不是一个有用的人。水管不关，来了水后让它哗哗哗满池子去流，仍不去关注：“反正是国家的水，不是我的自己的！”──浪费国家的，就是“汉奸”！你为什么浪费国家的水？你为什么浪费国家的资源？我每天洗脸都为国家省一盆水，一年省多少水，你算算，你们学校六千多学生，每个每天节省一盆水，一年省多少水？省水就是省电，就是节省国家资源。可有两种，一种是积极爱国，一种是消极爱国。积极爱国是为国家创造财富，消极爱国是为国家节省财富。国家用那么多百姓的民脂民膏来供你读书，你还浪费国家的财富，你良心何在？你上大学都如此，怎么能期望于中学生、小学生呢？怎么能期望于一般老百姓呢？你高级知识分子都不爱国，怎么能让老百姓去爱国呢？从自己身边做起，我们国家才有希望──这就是“天下兴亡，我的责任”积极负责的道德观念，这就是道德教育。
另一点，我们要有“勿以善小而不为，勿以恶小而为之”的敬业观念。天下有大事吗？没有。但任何小事都是大事。集小恶则成大恶，集小善则为大善。培养良好的道德，是从尊敬老师开始的，是从那很小很小的事开始的。这种道德是慢慢建立起来的，而不专门找到大事才干。今天上午下课的时候，我和师大校长一块出来，礼堂里有很多废纸。我说不要捡，要等下午学生自己捡 ──同学们，谁丢下这些纸屑就是不爱国。天下无大事，请先把自己脚下的纸屑捡起来──这就是我的教材”。好的，同学们捡起自己脚下的废纸，这就爱国的开始。我给大家讲两个关于渍纸的故事。
第一个，美国有个“福特”，福特是一个人，他大学毕业后，去一家汽车公司应聘。和他同应聘的三四个人都比他学历高，当前面几个人面试之后，他觉得自己没有什么希望了。但既来之，则安之。他敲门走进了董事长办公室，一进办公室，他发现门口地上有一张纸，弯腰捡了起来，发现是一张渍纸，便顺手把它扔进了废纸篓里。然后才直到董事长的办公桌前，说：“我是来应聘的福特。”事长说：“很好，很好！福特先生，你已被我们录用了。”福特惊讶地说：“董事长，我觉得前几位都比我好，你怎么把我录用了？”董事长说：“福特先生，前面三位的确学历比你高，且仪表堂堂，但是他们眼睛只能‘看见’大事，而看不见小事。你的眼睛能看见小事，我认为能看见小事的人，将来自然看到大事，一个只能“看见”大事的人，他会忽略很多小事。他是不会成功的。所以，我才录用你。”福特就这样进了这个公司，这个公司不久就扬名天下，福特把这个公司改为“福特公司”，也相应改变了整个美国国民经济状况，使美国汽车产业在世界占居鳌头，这就是今天“美国福特公司”的创造人福特。大家说，这张废纸重要不重要？看见小事的人能看见大事，但只能 “看见”大事的人，不一定能看见小事，这是很重要的教训。
第二个渍纸的故事，当本届亚运会在日本广岛结束的时候，六万人的会场上竟没有一张废纸。全世界报纸都登文惊叹：“可敬，可怕的日本民族！”就是因为没有一张废纸，就使全世界为之惊讶。再看看我们十月一日. 广场升国旗的镜头，当人们散去，满地废纸，到处乱刮！外国人一看当然会这样认为：你们中国此时要同日本比，差得远呢！大家不要总是说：我们国家地大物博，有137枚金牌──这都没用，咱们的道德水准还没上来，还差得远！大家说这些废纸重要不重要？所以说，我让大家捡起一张废纸，这就是爱国的开始。万事从小事做起。
美国太空3号快到月球了，它却不能登上去而无奈地返回来，为什么？只是因为一节30块钱的小电池坏了，他们这个酝酿很久的航天计划被破坏了，几亿元报废了！天下有大事吗？大家看哪次飞机失事是翅膀和头一齐掉下来的？都是一节油管不通，一个轮胎放不下来才失事的。一个人的死，哪个是全身完全溃烂死掉的？都是肝坏了，或心脏有毛病，等等一个小器官不正常而死的！──同学们，从现在开始，你们要有敬业观念。我们中国实行九年制教育目的就是这样，就是要看你怎样同老师相处，怎样与朋友相处，这就是教育的目的。
再一个，我们要进行吃中国饭、说中国话、过中国节和穿中国服装的振兴民族文化的道德教育。一个中国人连中国饭都不吃了，能叫中国人吗？吃中国饭的第一代表是使用筷子。筷子原是中国的文化，是文明的行为。我去美国，偶尔吃他们的西餐，他们一上西餐我就说：“请给我拿筷子来。”他们问我：“吃西餐都用刀，你为什么用筷子？”我说筷子是文明的象征，而你们的刀是野蛮标志，所以我不用。筷子可切、可削、可夹、可戳，无所不能，而你们的刀*笨重至极，象杀人的武器。（掌声）学生要吃烧鸡，我说可以，如果他说要吃“肯炸鸡”，我要揍他，他说吃面包夹豆腐乳，可以，他说吃“汉堡”却不可以。你可以吃碉堡，但不能吃 “汉堡”。这就是中国的民族精神教育！外国只是机器、枪炮比我们强，吃的能与中国比吗？吃外国人的东西只是种怪心态，可卑啊！
我们学校的英文教学是全台湾最好的。我从美国请来两名老师，专门教我的学生学说外语。我有一个留美班，他们一定是要留美的。但是他们所学的教材第一页上都印着我的话： “中国人学英文是我们的国耻行为，学英文是中国最可悲的行为，但我们不能不学，因为别人超过了我们，“敌人”枪炮、科学压过了我们。今天我们必须学习他们的科学，然后才能打倒他们！超过他们！我们要以夷制夷！非把英文学好不可，所以要咬牙切齿学英文！（掌声）
我们学英文目的并不是为了去美国洗盘子刷马桶，去伺侯外国人，去做丢尽祖宗八辈人的事！”（掌声）
所以，我的学生英文学得都非常好。如果一个英文老师一上课就说：“同学们，今天我们要学英文了。英文是世界语言，是世界上最美的语言！一个不会英文的民族是一个低等民族，英文太美了！太棒了！”你说这个老师要不要打屁股？所以我总是告诉这些老师：要好好教我的学生，你不要替外国人宣传，变成“汉奸”！要告诉学生雪耻图强，打败列强，这是中国人的希望（掌声）！
你们这里不也有英文老师吗？外语系的学生以后不也去教英文吗？上课以前你们要对学生进行爱国学英文的教育，不要上来就替外国吹一场，你们不要认为：传道者只是传英文之道、授英文之业，而要传爱国之道，授英文之业。好，同学们懂得了这些道理，下一步我们就要知道，我们今天的教育是很失败的。因为，我们从小就被教错了。 很多人为兴趣而读书，岂有此理！读书有什么兴趣？真正目标不应是兴趣，而是责任，在责任当中找到兴趣，但不能用兴趣代替责任。越在黑暗中越做光明的事，这就是道德教育。我们读书是为了国家。同学们，你们想想你们从小受到什么教育？尤其是农村子弟，你爹妈是怎么教你的？他们这样告诉你：你要好好念书！你不好好念书，将来就不能出人头地，你必须努力奋斗好好读书，你才有前途，读书是为了你的幸福，读书是为了你的前途！读书一切是为了你！你就是在这种教育下长大的，这就是最错误的教育，这就是最糟糕的教育！所以小孩子长大以后就知道，啊哈，读书就是为了我呀，与任何不相干，为了我的前途，为了我的未来，为了我的希望，你看这个国家还有希望吗？它与国家毫不相干！他喝着国家的奶水，用着国家纳税人的钱，拿民脂民膏培养出的却是一个自私自利的小孩，培养出一批自私自利的老师，你想：这国家会有前途吗？你读书的方向都错了，读书不是为了自己，读书是为了我们的国家，国家人才，国家需要干部，国家需要建国的栋梁。国家为什么培养你？国家是欠你的吗？你能白白吃国家的饭吗？白白享受这里的宿舍和、白白地享受老师对你知识的传授吗？你凭什么？你对国家有什么贡献？你对社会有什么贡献？有什么牺牲？你一切都没有，你只是个造粪的机器而已。
你每天吃饭了，无所事事，你对国家有什么贡献？国家在期盼着你的贡献，期盼着你的未来，因为有一天你会长大，有一天你会学成，你要为国家做事，所以国家才在你身上投资，让你为国效命。因为道德教育必须以国家教育为前提，所以今天我们要爱我们的国家。正好你们是读师大的，你们在三、四年之后要培养跨世纪的接班人，你的责任比谁都大。如果你都没有国家观念，你都不爱国，你怎么要求你的学生爱国呢？所以说今天的老师是最重要的。这就是我跑来跑去，为师范生灌输爱国思想的原因所在！你们爱国，学生自然爱国！如果不爱国，天天发牢骚，天天想转行，天天想下海，那下一代还有什么希望？尤其是学英文的，总想好好学，将来以后到哪个公司为哪个老板、哪个董事长当翻译官，多丢脸！多没人格，多没气度！（掌声）
我这里特别强调的是国家观念。1. 我常常给我的学生讲一个故事：我们有一天出去旅行，忽然间暴风雨来了。我们没地方避风躲雨，孩子们向前跑，一看前面有个草棚，大家“哗”地冲了进去，一冲进去大雨就来了。大家好高兴，“哇，今天运气不错哟，刚刚下雨就看到这个草棚，可以不被雨淋了。”可是，由于草棚太破旧，受到大雨冲击后，即将倒塌，怎么办? “扶住它，不能让房子倒塌”。在这种状况下，我很有感慨，同学们，你们说是我们需要房子呢，还是房子需要我们呢？（掌声）
我看是我们需要这座房子。这座房子就是我们的国家，再破再烂是我们的家，再穷再破，是我们的家，我们要爱她！（掌声）
你怎么可以羡慕外国人呢？“唉呀，你看外国人多好！我不当中国人，我想当外国人！”那是不对的。我们国家不如别人，我们承认，但是我们有决心，我们会慢慢把它搞好，但我们一定要牺牲自己，有热爱国家的观念。
人人在砍国家、吃国家、拿国家，这个国家怎么会好呢？人人都贪污、腐败，这国家会好吗？外国有个加拿大！中国有个“大家拿”，再大的国家也会被你拿穷了。（掌声）我走到哪里，绝对拒绝招待。我走到哪里吃自己，用自己，坐你的汽车给车钱，住你的旅馆给你旅馆钱，吃你的饭给饭钱，绝对不沾国家一毛钱。我就是要做个示范给你看！（掌声）什么叫爱国，是我们把东西把钱把命给国家，这叫爱国，你总是把国家的东西往家拿，这叫什么爱国？有些人偷国家、拿国家，还拿得津津有味，拿得大言不惭，拿得毫不要脸，这怎么得了？（掌声）
有人说：老师，你让我爱国，我可以爱国，不过，国家在哪里？我找不着！“不识庐山真面目，只缘身在此山中。”你在国家里头，不知国家在哪。当老师的，国家就是你面前的学生。你往讲台上一站，下边的学生就是你的国家，找国家太容易了。今天我往这儿一站，下面1500人就是我的国家，我必须对你们尽心尽责，就要产生教化作用，影响作用，你就是我的国家，我爱你，就是我爱国，把我的思想传播给你，就是爱国！（掌声）
那你以后往你的学生面前一站，那就是你的国家。你不能浪费他的时间，他的生命，你要好好为国家培养下一代，你给他这种爱国思想，你就是一个爱国者，不给他，你就是不爱国，你就是叛国者！（掌声）同学们，将来你也有留学的机会，你要注意到，不要让自己丢了中国人的脸。你别去了不回来，这丢中国人的脸呢！外国人是不会看得起你的。他们会说：你看，这些留学生一点国家观念都没有，这些小亡国奴！人家怎么会看得起你呢？这很丢脸，是很难为情的一件事。
国家对我们来说非常重要，你不到国外不知道“祖国”的重要。一个没有国家的，一个国势很弱的人，实在是太可怜了！太可悲了！所以，我们今天的中国人要自强、自爱，我们要知道爱我们的国家。国家不壮大，你个人再有钱有什么用？再有地位有什么用？你永远不受人尊敬啊！
我今天讲了什么是爱国主义，哪里是爱国主义，处处都是爱国主义！任何一个行为都可以爱国。大家都知道以色列与阿拉伯的战争。阿拉伯和以色列打仗打得正热闹的时候，世界正举行选美比赛，那年以色列小组正好当选“世界小姐”。许多电影界的人士都围着她：“小姐签约吧，将来你可以发大财了”，“签约后你名利双收，你何必回国呢，你的国家正在打仗，那么一个小国，随时会被吃掉的！”“你回去多可怕！你现在又有钱，又有名，留在美国吧！”这姑娘却在电视上发表谈话：世界小姐不是我个人想选，我只是让你们知道，以色列是一个优秀的民族，所以我出来竞选。我想让人们知道：地球上有以色列这个国家，所以我要出来竞选。我今天被选上了，就完成我的任务，我也告诉世界：以色列是个优秀的民族，因为我是世界上最漂亮的女人，同时还告诉世界：以色列这个国家正艰苦奋战，希望全世界的人民同情我们，支持我们！支持我们国家的独立！现在我的国家正在打仗，要钱何用？我们以色列亡国两千年，因为我们文化不亡，所以我们还能建国。今天我要回去，为祖国而战，要钱何用？－－她发表完这番谈话，第二天就坐飞机回国了。（掌声）这个消息发表后，全世界的人对以色列刮目相看！哇，以色列人真了不起啊！于是，以色列的军队，军心大振，他们象疯了一样，把阿拉伯的军队打得干干净净！这就是历史上最伟大的七日战争！七天打完！这就是因为一个女孩子的一句话。
所以，同学们，爱国常常在一个微小的地方。“一言以丧邦，一言以兴邦”。我们是受过高等教育的，我们肩负着国家的荣辱啊，人家看到我们就看到国家的希望。同学们，国家的前途是向后看的，个人的前途是往前看的。老师这样一回顾，就知道二十年以后的中国是什么样子，看看小学生就知道三十年后的中国是什么现象。如果他品德良好，道德高尚，爱国，二十年后国家就有希望。如果看见这个小朋友很爱国，很有礼貌，很有道德，那么三十年后的中国人是了不起的中国人。否则看着他怠惰、自私、傲慢、无礼、没有水准，就知道三十年后的中国就是那个样子。我们今天要雪耻图强，力争做得更好。不要丢了祖宗的脸，不要丢了我们汉唐先烈的脸。
爱国是很具体的。我的学校门口有个标语：离开校门一步，肩负忠信荣辱。推而广之，离开国门一步，肩负全国荣辱。一口痰吐在中国是小事，一口痰吐在外国，你就丢了中国十二亿同胞的脸，因为你代表十二亿中国人，而不是你个人，你千万不要以为，“好汉做事好汉当”，你错了；你做不到；你不够资格当！所以每个同学的一言一举都要注意。高老师回到国内，看到不顺眼的要讲要骂，要批评要建议，但是我离开了大陆回到台湾，不会讲大陆一句坏话。他们问：大陆好吗？我说好得不得了！太大了，太棒了。到了美国就说中国人伟大得不得了，绝对不会丢中国人的脸，一句对中国的批评也没有。但是，回来一定要实实在在地讲话，诚诚恳恳建议。有的人刚好相反，在国内他屁都不敢放一个，装得那么温顺，那么可爱，一离开中国就大放獗词，把中国骂得一文不值，这就是标准的汉奸王八蛋也!
星期四, 一月 15, 2009
星期二, 一月 01, 2008
星期日, 十一月 11, 2007
Muffin Baking Tips
Mixing Ingredients
Fold the batter over until it is barely mixed. Don't stir it excessively. You can tell when your batter is properly mixed when the batter appears bumpy in the bowl and falls in lumps off the spoon. It produces a baked muffin with an even texture with no large holes or tunnels, which is moist and tender. Properly stirred muffins are best for cycling, where durability is an important factor.
An overmixed batter brings out the gluten in the flour, making the dough smooth and elastic. The batter will stretch when lifted with a spoon. The resultant muffins are tough, dry, and are more prone to crumbling, and have an uneven texture with holes and tunnels.
Choosing a Muffin Pan
Choose a solid, well-constructed muffin pan. It should have beaded, rounded corners, and the cups should be seamless.
Shiny muffin pans reflect heat whereas dull or dark pans absorb heat. Dull pans result in a browner crust and you may with to lower the temperature by 12 C (10 F).
Filling the Pan
Muffins are sized by measuring the diameter of the wides portion. A miniature muffin is 2 inches across, medium is generally 2 3/4 inches, and a large muffin is 3 1/2 inches diameter.
To keep crusts from burning, always try to leave one muffin cup with water, which prevents burning and reduces uneven baking. If the batter will fill only half of the muffin tray,fill the remaining cups with water to avoid heat damage to the metal.
To grease a pan quickly and cleanly, slip your hand into a plastic sandwich bag, then grease. While shortening is often used to grease pans, butter or leftover bacon grease are better alternatives. When making extra large muffins, grease the top of the muffin pan to prevent the muffin tops from sticking to the pan.
If a pan becomes encrusted, soak it in cold water sprinkled with baking soda and allow it to stand for several hours. Wash as usual.
Ingredients
When doubling a recipe, cut back on seasonings such as salt, cinnamon, ginger, cloves, nutmeg, and the like. For a double batch, adjust seasonings by only 50% as a rule of thumb.
If using non-instant milk powder as a substitute for milk, mix dry powder with other dry ingredients, and add the required volume of water to the wet mixture. Otherwise, the milk powder will become lumpy.
Serving and Storing
Muffins are best eaten within two days of baking. Store fresh muffins in a container with a loose-fitting top, as they can become sticky in an air-tight container.
When freezing muffins, allow them to cool fully before wrapping in a plastic bag or air-tight plastic container. Muffins freeze best for one to two months.
Frozen muffins are best reheated by baking at 200 C (400 F) for 25 minutes when covered lightly in foil. Muffins which have cooled to room temperature are reheated by again covering lightly with foil and heating at the same temperature for 10 minutes. Another approach is to sprinkle water on the inside of a paper bag, fill it with muffins, close the bag tightly and bake it at 150 C (300 F) for 20 minutes.
Stale Muffins
To freshen stale muffins, sprinkle water on the inside of a paper bag, fill it with muffins, and bake it for 20 minutes at 150 C as above.
Leftover stale muffins can be frozen in a plastic bag and used later as a quick topping for a casserole. Crumble the muffin, dot the top with butter and sprinkle it with cheese. This is especially good with savoury or whole wheat muffins.
Fold the batter over until it is barely mixed. Don't stir it excessively. You can tell when your batter is properly mixed when the batter appears bumpy in the bowl and falls in lumps off the spoon. It produces a baked muffin with an even texture with no large holes or tunnels, which is moist and tender. Properly stirred muffins are best for cycling, where durability is an important factor.
An overmixed batter brings out the gluten in the flour, making the dough smooth and elastic. The batter will stretch when lifted with a spoon. The resultant muffins are tough, dry, and are more prone to crumbling, and have an uneven texture with holes and tunnels.
Choosing a Muffin Pan
Choose a solid, well-constructed muffin pan. It should have beaded, rounded corners, and the cups should be seamless.
Shiny muffin pans reflect heat whereas dull or dark pans absorb heat. Dull pans result in a browner crust and you may with to lower the temperature by 12 C (10 F).
Filling the Pan
Muffins are sized by measuring the diameter of the wides portion. A miniature muffin is 2 inches across, medium is generally 2 3/4 inches, and a large muffin is 3 1/2 inches diameter.
To keep crusts from burning, always try to leave one muffin cup with water, which prevents burning and reduces uneven baking. If the batter will fill only half of the muffin tray,fill the remaining cups with water to avoid heat damage to the metal.
To grease a pan quickly and cleanly, slip your hand into a plastic sandwich bag, then grease. While shortening is often used to grease pans, butter or leftover bacon grease are better alternatives. When making extra large muffins, grease the top of the muffin pan to prevent the muffin tops from sticking to the pan.
If a pan becomes encrusted, soak it in cold water sprinkled with baking soda and allow it to stand for several hours. Wash as usual.
Ingredients
When doubling a recipe, cut back on seasonings such as salt, cinnamon, ginger, cloves, nutmeg, and the like. For a double batch, adjust seasonings by only 50% as a rule of thumb.
If using non-instant milk powder as a substitute for milk, mix dry powder with other dry ingredients, and add the required volume of water to the wet mixture. Otherwise, the milk powder will become lumpy.
Serving and Storing
Muffins are best eaten within two days of baking. Store fresh muffins in a container with a loose-fitting top, as they can become sticky in an air-tight container.
When freezing muffins, allow them to cool fully before wrapping in a plastic bag or air-tight plastic container. Muffins freeze best for one to two months.
Frozen muffins are best reheated by baking at 200 C (400 F) for 25 minutes when covered lightly in foil. Muffins which have cooled to room temperature are reheated by again covering lightly with foil and heating at the same temperature for 10 minutes. Another approach is to sprinkle water on the inside of a paper bag, fill it with muffins, close the bag tightly and bake it at 150 C (300 F) for 20 minutes.
Stale Muffins
To freshen stale muffins, sprinkle water on the inside of a paper bag, fill it with muffins, and bake it for 20 minutes at 150 C as above.
Leftover stale muffins can be frozen in a plastic bag and used later as a quick topping for a casserole. Crumble the muffin, dot the top with butter and sprinkle it with cheese. This is especially good with savoury or whole wheat muffins.
星期五, 十月 26, 2007
Fruit Scones
450g (1lb) Self Raising Flour
110g (4oz) Satled Butter
110g (4oz) Sultanas 50g (2oz)
Sugar ½ tsp
Baking Soda
1 egg, beaten
milk
Preheat oven to 190°C.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add egg
Add the sugar and sultanas.
Add soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 - 15 minutes.
110g (4oz) Satled Butter
110g (4oz) Sultanas 50g (2oz)
Sugar ½ tsp
Baking Soda
1 egg, beaten
milk
Preheat oven to 190°C.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add egg
Add the sugar and sultanas.
Add soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 - 15 minutes.
星期四, 十月 25, 2007
今天无聊，谈谈几年前发生的一件小事
张教授手下有不少人帮他干活。人来人往很是热闹。其中一个是国内来的访问学者。孟美美，工程博士，三十多岁，女，已婚，模样一般，并不难看，就是那种让人看了记不住的女子。
大家都知道所谓访问学者，就是无事可做。孟美美也一样，来到英国，无所事事。办公室里的中国男同事不少，个个被生存的重担压得上喘下嘘，狼狈不堪，也就无瑕顾及这国内来的年轻女人。大多数的时候，大家忘了孟美美是个女人。
孟美美的丈夫是何等人，不得知，美美告诉大家，丈夫很忙。美美在英国无亲无友，甚是孤独。象大多数的国内来的访问学者，美美用钱很仔细，住着离大学很近的便宜的房子，条件不佳。美美除了睡觉吃饭之外，不想在自己的房间多呆一分钟。晚饭后，美美一定要回到办公室里来。先是上网，看新闻。渐渐地，网上聊天。很快，美美在网上找到了要好。白天人多，不方便，晚上是美美的大好时光。美美每天在网上谈的兴高采烈，脸上发光。
美美在恋美美在爱。像天空的气球，美美觉着自己在飘荡，轻悠悠的，感觉很好。她忘记了英国冬天的阴暗；她忘记了房间的潮湿寒冷。一切是那么美好，她觉着自己很漂亮，很聪明，很可爱，感情很丰富。她和网那边的他谈很多东西，谈很深的东西。那个网那边的他，如同阳光和春雨，让她这朵鲜花彻底开放。周末到了，美美慌里慌张买够一周的日用品，就赶回到办公室，回到网那边的他的身旁。美美在谈恋爱。美美兴高采烈。
办公室的男同事们互相挤眉弄眼，暗自偷乐。恋爱的女人是瞎子，这些美美都没看见。美美天天很激动。和那些沉闷的中国男同事及他们压抑的老婆们相比，美美的世界阳光灿烂。美美为此洋洋得意，美美甚至对那些披头垢面的老婆们有些同情。美美懂生活，懂爱。美美不仅业有成就，美美也有爱。Life is good. 美美很幸福更是很兴奋。
时间飞逝，回国的期限到了。美美慌了。一年下来，美美一篇文章没写。本来想做的事，一件没落实。回国要带的礼品还没有准备。最后的几天，美美忙疯了。找人替住自己的房间，要不然美美要丢失一笔不小的房子压金。买礼品，打发国内的父老乡亲，亲朋好友，上级领导。给国内外两边的领导写工作阶段报告。打包。衣服好久没洗了，没关系，塞进行李箱里带回国去洗。。。
尽管这样忙，美美继续干着当今世上最流行的一件事，网上谈爱----网恋。
最后一天，最后一天到了，美美好歹也是博士毕业，对计算机懂一点。美美的秘密不能让人知道。美美决定清洗计算机。
最后一天，在这关键的最后一天，美美清洗计算机。美美清洗计算机。。美美清洗计算机。。。
办公室的同事们都在想，美美有秘密。美美有秘密。。美美有秘密。。。
系主任路过串门，看见美美在formatting硬件，有点吃惊。
系主任找到张教授，想知道美美在最后一天为什么要formatting计算机。 张教授不好说什么，只说了声，”哦” 。 张教授过来告诉美美，这台机器装有系里重要的画图软件，小心一点。这时的美美满脸通红，手忙脚乱，什么也没听见。
。。。。。。。。。
美美走了，办公桌上下留下一堆烂纸碎片。
美美走了，办公室的钥匙带走未还，张教授为她交的钥匙押金5英镑自动成了系里的活动基金。
美美走了，她的宿舍房间里留下一片混乱和尘土。
新住进来的男孩无论如何不相信他的前任是个女子。
美美走了，系里的画图软件再也启动不了了。原来放在这间办公室的原版软件也早已不翼而飞。 系里只好花了几千英磅重新购买这画图软件 。
美美和网那边的他最后怎样了，无人知晓。。。
One day at the departmental Christmas party, after a few drink, the head of department said to his secretary, “That Chinese lady - Meimei Meng is the most stupid woman I have ever seen”. 张教授听到了，躲到一边去了。
（故事绝对属实，名字完全改动了）
大家都知道所谓访问学者，就是无事可做。孟美美也一样，来到英国，无所事事。办公室里的中国男同事不少，个个被生存的重担压得上喘下嘘，狼狈不堪，也就无瑕顾及这国内来的年轻女人。大多数的时候，大家忘了孟美美是个女人。
孟美美的丈夫是何等人，不得知，美美告诉大家，丈夫很忙。美美在英国无亲无友，甚是孤独。象大多数的国内来的访问学者，美美用钱很仔细，住着离大学很近的便宜的房子，条件不佳。美美除了睡觉吃饭之外，不想在自己的房间多呆一分钟。晚饭后，美美一定要回到办公室里来。先是上网，看新闻。渐渐地，网上聊天。很快，美美在网上找到了要好。白天人多，不方便，晚上是美美的大好时光。美美每天在网上谈的兴高采烈，脸上发光。
美美在恋美美在爱。像天空的气球，美美觉着自己在飘荡，轻悠悠的，感觉很好。她忘记了英国冬天的阴暗；她忘记了房间的潮湿寒冷。一切是那么美好，她觉着自己很漂亮，很聪明，很可爱，感情很丰富。她和网那边的他谈很多东西，谈很深的东西。那个网那边的他，如同阳光和春雨，让她这朵鲜花彻底开放。周末到了，美美慌里慌张买够一周的日用品，就赶回到办公室，回到网那边的他的身旁。美美在谈恋爱。美美兴高采烈。
办公室的男同事们互相挤眉弄眼，暗自偷乐。恋爱的女人是瞎子，这些美美都没看见。美美天天很激动。和那些沉闷的中国男同事及他们压抑的老婆们相比，美美的世界阳光灿烂。美美为此洋洋得意，美美甚至对那些披头垢面的老婆们有些同情。美美懂生活，懂爱。美美不仅业有成就，美美也有爱。Life is good. 美美很幸福更是很兴奋。
时间飞逝，回国的期限到了。美美慌了。一年下来，美美一篇文章没写。本来想做的事，一件没落实。回国要带的礼品还没有准备。最后的几天，美美忙疯了。找人替住自己的房间，要不然美美要丢失一笔不小的房子压金。买礼品，打发国内的父老乡亲，亲朋好友，上级领导。给国内外两边的领导写工作阶段报告。打包。衣服好久没洗了，没关系，塞进行李箱里带回国去洗。。。
尽管这样忙，美美继续干着当今世上最流行的一件事，网上谈爱----网恋。
最后一天，最后一天到了，美美好歹也是博士毕业，对计算机懂一点。美美的秘密不能让人知道。美美决定清洗计算机。
最后一天，在这关键的最后一天，美美清洗计算机。美美清洗计算机。。美美清洗计算机。。。
办公室的同事们都在想，美美有秘密。美美有秘密。。美美有秘密。。。
系主任路过串门，看见美美在formatting硬件，有点吃惊。
系主任找到张教授，想知道美美在最后一天为什么要formatting计算机。 张教授不好说什么，只说了声，”哦” 。 张教授过来告诉美美，这台机器装有系里重要的画图软件，小心一点。这时的美美满脸通红，手忙脚乱，什么也没听见。
。。。。。。。。。
美美走了，办公桌上下留下一堆烂纸碎片。
美美走了，办公室的钥匙带走未还，张教授为她交的钥匙押金5英镑自动成了系里的活动基金。
美美走了，她的宿舍房间里留下一片混乱和尘土。
新住进来的男孩无论如何不相信他的前任是个女子。
美美走了，系里的画图软件再也启动不了了。原来放在这间办公室的原版软件也早已不翼而飞。 系里只好花了几千英磅重新购买这画图软件 。
美美和网那边的他最后怎样了，无人知晓。。。
One day at the departmental Christmas party, after a few drink, the head of department said to his secretary, “That Chinese lady - Meimei Meng is the most stupid woman I have ever seen”. 张教授听到了，躲到一边去了。
（故事绝对属实，名字完全改动了）
星期五, 十月 19, 2007
Spaghetti with home made tomato sauce
Ingredients
1． Spaghetti 500g
2． Fresh tomatoes 1kg
3． Basil leaves
4． Hard cheese
5． garlic
A. Boiling Spaghetti in salty water until soft but not quite, drain those silly strings completely
B Making tomato sauces
1. very little olive oil
2. a couple of garlic slices
3. tomatoes
4. seasoned with salt and pepper and basil leaves
5 heat the pan at low temperature for 20-30 minutes or until tomatoes disappear
C Folding tomato sauce into spaghetti
1. heat the pan with low temperature
2. put drained spaghetti into the pan
3. sprinkled with olive oil, seasoned with pepper
4. pure all tomato sauces into the pan, fold it well with spaghetti
5. continue heat the pan until spaghetti complete soft but still very biteable
6. sprinkled with freshly grated hard cheese
7. sprinkled with basil leaves
1． Spaghetti 500g
2． Fresh tomatoes 1kg
3． Basil leaves
4． Hard cheese
5． garlic
A. Boiling Spaghetti in salty water until soft but not quite, drain those silly strings completely
B Making tomato sauces
1. very little olive oil
2. a couple of garlic slices
3. tomatoes
4. seasoned with salt and pepper and basil leaves
5 heat the pan at low temperature for 20-30 minutes or until tomatoes disappear
C Folding tomato sauce into spaghetti
1. heat the pan with low temperature
2. put drained spaghetti into the pan
3. sprinkled with olive oil, seasoned with pepper
4. pure all tomato sauces into the pan, fold it well with spaghetti
5. continue heat the pan until spaghetti complete soft but still very biteable
6. sprinkled with freshly grated hard cheese
7. sprinkled with basil leaves
星期二, 八月 07, 2007
星期四, 四月 05, 2007
Fresh egg sandwiches
Indigents
1. a couple of thick sliced bread
2. organic lettuce
3. organic egg
4. fresh coriander
Steps
1. boil the egg -12 min; then peel and halve the egg
2. toast a slice of bread with a thin spread of organic butter and another
one without butter
3. wash the lettuce thoroughly, cut them into 2 inch squares and leave the stems out, lay the lettuce pieces onto the bread slice
4. add a few coriander leaves
5. add fresh grinded peppers
6. put halved eggs on the top of the lettuce
7. finish with second slice of bread
1. a couple of thick sliced bread
2. organic lettuce
3. organic egg
4. fresh coriander
Steps
1. boil the egg -12 min; then peel and halve the egg
2. toast a slice of bread with a thin spread of organic butter and another
one without butter
3. wash the lettuce thoroughly, cut them into 2 inch squares and leave the stems out, lay the lettuce pieces onto the bread slice
4. add a few coriander leaves
5. add fresh grinded peppers
6. put halved eggs on the top of the lettuce
7. finish with second slice of bread
星期三, 三月 28, 2007
Fried rice with eggs and broccoli
Fried rice with eggs and broccoli
Stir-frying rice is a great way to turn leftover rice into a quick and easy meal. It's important that the rice is cold so it won't become sticky while cooking; the oil coats the chilled grains and prevents clumping.
3 cups small broccoli florets
4 large eggs
2 tablespoons water
1 tablespoon vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/2 cup shredded carrot
1/4 teaspoon salt
½ teaspoon white pepper powder
Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.
Combine eggs and 2 tablespoons water, seasoning with salt and fresh grinded five-pepper-mixtures, and fold them well.
Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.
Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; add white pepper powder and stir-fry 3 minutes. Add broccoli and carrot; cook 1 minute. Add cooked eggs and salt; stir-fry 1 minute or until thoroughly heated.
Stir-frying rice is a great way to turn leftover rice into a quick and easy meal. It's important that the rice is cold so it won't become sticky while cooking; the oil coats the chilled grains and prevents clumping.
3 cups small broccoli florets
4 large eggs
2 tablespoons water
1 tablespoon vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/2 cup shredded carrot
1/4 teaspoon salt
½ teaspoon white pepper powder
Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.
Combine eggs and 2 tablespoons water, seasoning with salt and fresh grinded five-pepper-mixtures, and fold them well.
Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.
Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; add white pepper powder and stir-fry 3 minutes. Add broccoli and carrot; cook 1 minute. Add cooked eggs and salt; stir-fry 1 minute or until thoroughly heated.
星期四, 三月 22, 2007
星期日, 三月 18, 2007
Rhubarb Ginger Crumble
Ingredients
• 10 rhubarb stalks
• 8 tbsp caster sugar
• 4 tbsp water
• 1 tsp ground ginger
• 100g butter, softened
• 100g demerara sugar
• 180-200g plain flour
• double cream or ice cream, to serve
Method
1. Preheat the oven to 180°C/Gas 4.
2. Cut the rhubarb into 3-inch slices, discarding any leaves, and place on an oven tray. Sprinkle the water and caster sugar over the rhubarb and cook in the oven for 10 minutes.
3. Once the rhubarb is cooked, remove. Mix in the ground ginger and transfer the rhubarb to an ovenproof dish.
4. In a separate bowl, mix the butter and sugar together until the mixture resembles breadcrumbs. Then add the flour to make the crumble topping. Sprinkle the crumble mixture over the rhubarb and bake in the oven for 30-40 minutes, until golden-brown.
5. Remove and allow to cool slightly before serving with ice cream or double cream
• 10 rhubarb stalks
• 8 tbsp caster sugar
• 4 tbsp water
• 1 tsp ground ginger
• 100g butter, softened
• 100g demerara sugar
• 180-200g plain flour
• double cream or ice cream, to serve
Method
1. Preheat the oven to 180°C/Gas 4.
2. Cut the rhubarb into 3-inch slices, discarding any leaves, and place on an oven tray. Sprinkle the water and caster sugar over the rhubarb and cook in the oven for 10 minutes.
3. Once the rhubarb is cooked, remove. Mix in the ground ginger and transfer the rhubarb to an ovenproof dish.
4. In a separate bowl, mix the butter and sugar together until the mixture resembles breadcrumbs. Then add the flour to make the crumble topping. Sprinkle the crumble mixture over the rhubarb and bake in the oven for 30-40 minutes, until golden-brown.
5. Remove and allow to cool slightly before serving with ice cream or double cream
星期五, 三月 16, 2007
Quick home-made fresh Pizza
1. a thick slice of bread
2. add finely grated cheddar cheese
3. add sliced tomato or halved cherry tomatoes
4. add one walnut or pecan halve
5. seasoning with fresh grinded pepper and salt
6. add more grated cheese to cover up sliced tomato
7. put it under grill for 4-6 min
2. add finely grated cheddar cheese
3. add sliced tomato or halved cherry tomatoes
4. add one walnut or pecan halve
5. seasoning with fresh grinded pepper and salt
6. add more grated cheese to cover up sliced tomato
7. put it under grill for 4-6 min
星期三, 三月 14, 2007
Pasta with cherry tomato
Pasta with cherry tomato, carrot & yellow (or red) pepper
1. boiling pasta in salty water
2. heat the oliver oil with a medium heat in a separate pan
3. add the garlic slices
4. add a finely chopped onion, cook them in the pan for 2-3min
4. add halved cherry tomatoes and finely sliced carrot and chopped pepper
5. add seasoning to taste, sea salt and fresh grinded pepper
6. drain the pasta, add to the pan of cherry tomatoes etc.
7. add moderate amount of grated cheese
8. add one table spoon of yogurt
9. fold them well
1. boiling pasta in salty water
2. heat the oliver oil with a medium heat in a separate pan
3. add the garlic slices
4. add a finely chopped onion, cook them in the pan for 2-3min
4. add halved cherry tomatoes and finely sliced carrot and chopped pepper
5. add seasoning to taste, sea salt and fresh grinded pepper
6. drain the pasta, add to the pan of cherry tomatoes etc.
7. add moderate amount of grated cheese
8. add one table spoon of yogurt
9. fold them well
星期六, 三月 03, 2007
Mashed Potatoes
What is the best recipe for mashed potatoes?
Simple - the recipe your mom made for you growing up.
Bottom line, there is no one perfect recipe! It's really depends on your personal taste preferences which most likely were developed by what you were served in your youth.
Mashed potatoes are one of the ultimate comfort foods and I imagine how you like your spuds mashed is highly influenced by the style of potatoes you were served as a kid.
Think about it. What comes to mind when you think of ways to describe mashed potatoes?
Some of the more positive descriptions might be creamy, smooth, rich, textured, flavorful, buttery, fluffy, light, potato tasting.
Or maybe you weren't so lucky and were served lumpy, bland, watery, dry, gummy, pasty, starchy, heavy, gloppy potatoes. Sound familiar, I'm sure there are many more way to describe mashed spuds, but this should do for now.
I personally like mine dense, smooth, buttery but where you can still taste the potato. I have friends who like them rich and creamy but with a little texture. Think about how you like your mashed potatoes.
HOW YOU GET TO YOUR DESIRED MASHED POTATOES IS GOING TO DEPEND ON FOUR SIMPLE FACTORS:
• What type of potato you are using?
• How you cook them?
• How you mash them?
• What you add to them?
WHAT TYPE OF POTATO - HIGH STARCH OR LOW STARCH?
Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold are often used because the more starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some say they tend to be creamier than other potatoes.
Low starch potatoes like round whites are more waxy and some chefs say better for mashed spuds because they absorb less water and hold up better when cooking. They also think they have more flavor and less "starchy" taste.
HOW YOU COOK THE POTATOES
Without going into the science of it, always start you potatoes in cold water with a salt added to it. How much water? Just enough to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. How long it takes depends on how many potatoes you are cooking.
When done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat. This will make a huge difference because the low heat will allow some of the excess water to evaporate leaving you with less water and more potato resulting in more flavor.
HOW TO MASH THE POTATOES?
How you mash your potatoes will greatly effect the texture and style. There are several tools and methods all having different results. For example, the most common masher in America is the Wire Masher. With it you can create either a smooth or textured mashed potato depending on how much you work.
If you are looking for really smooth mashed potatoes (the way I like them) you can try a Potato Ricer. Looks just like a giant garlic press and "rices" the potatoes that you then combine with your other ingredients for extremely smooth potatoes.
If you are looking for fluffy, airy potatoes, try an electric mixer. Often used in restaurants to stretch how far a potato can go, the mixer whips air into the potato giving them more volume and staying power.
WHAT TO ADD?
As important as type of potato, how you cook them them & finally mashing technique is what you add to them. Makes sense if you add cream over milk the end result should be creamier flavor. Instead of butter, some chefs have told me they use olive oil or duck fat.
Then there are the fun extras given to me by visitors to my web site with some mentioned below. I'm talking about cream cheese, Worcestershire sauce, hot English mustard, turnips, parsnips and whatever else you may find in your family's secret mashed potato recipe.
of recipes for creative mashed potatoes.
Simple - the recipe your mom made for you growing up.
Bottom line, there is no one perfect recipe! It's really depends on your personal taste preferences which most likely were developed by what you were served in your youth.
Mashed potatoes are one of the ultimate comfort foods and I imagine how you like your spuds mashed is highly influenced by the style of potatoes you were served as a kid.
Think about it. What comes to mind when you think of ways to describe mashed potatoes?
Some of the more positive descriptions might be creamy, smooth, rich, textured, flavorful, buttery, fluffy, light, potato tasting.
Or maybe you weren't so lucky and were served lumpy, bland, watery, dry, gummy, pasty, starchy, heavy, gloppy potatoes. Sound familiar, I'm sure there are many more way to describe mashed spuds, but this should do for now.
I personally like mine dense, smooth, buttery but where you can still taste the potato. I have friends who like them rich and creamy but with a little texture. Think about how you like your mashed potatoes.
HOW YOU GET TO YOUR DESIRED MASHED POTATOES IS GOING TO DEPEND ON FOUR SIMPLE FACTORS:
• What type of potato you are using?
• How you cook them?
• How you mash them?
• What you add to them?
WHAT TYPE OF POTATO - HIGH STARCH OR LOW STARCH?
Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold are often used because the more starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some say they tend to be creamier than other potatoes.
Low starch potatoes like round whites are more waxy and some chefs say better for mashed spuds because they absorb less water and hold up better when cooking. They also think they have more flavor and less "starchy" taste.
HOW YOU COOK THE POTATOES
Without going into the science of it, always start you potatoes in cold water with a salt added to it. How much water? Just enough to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. How long it takes depends on how many potatoes you are cooking.
When done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat. This will make a huge difference because the low heat will allow some of the excess water to evaporate leaving you with less water and more potato resulting in more flavor.
HOW TO MASH THE POTATOES?
How you mash your potatoes will greatly effect the texture and style. There are several tools and methods all having different results. For example, the most common masher in America is the Wire Masher. With it you can create either a smooth or textured mashed potato depending on how much you work.
If you are looking for really smooth mashed potatoes (the way I like them) you can try a Potato Ricer. Looks just like a giant garlic press and "rices" the potatoes that you then combine with your other ingredients for extremely smooth potatoes.
If you are looking for fluffy, airy potatoes, try an electric mixer. Often used in restaurants to stretch how far a potato can go, the mixer whips air into the potato giving them more volume and staying power.
WHAT TO ADD?
As important as type of potato, how you cook them them & finally mashing technique is what you add to them. Makes sense if you add cream over milk the end result should be creamier flavor. Instead of butter, some chefs have told me they use olive oil or duck fat.
Then there are the fun extras given to me by visitors to my web site with some mentioned below. I'm talking about cream cheese, Worcestershire sauce, hot English mustard, turnips, parsnips and whatever else you may find in your family's secret mashed potato recipe.
of recipes for creative mashed potatoes.
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