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✨The way we were✨
1920s is the most beautiful times for me💋finger wave, thin eyebrows, sexy lips, all the beautiful and brilliant moments r concentrated here.
📷 @ijiostudio @naga_chang 💇🏻♀️ @tykerho @hairmosa.lab 💄 @imourleo @makeupbyourleo
#20s #agemakeup #style #hairstyle #icon #beauty repost #1920makeup #makeupbyourleo #1920sfashion #1920smakeup
Farewell. Ida – Ida Haendel 192?-2020
So Ida has left us – a legend has departed. What a violinist! What a woman! Magnificent, unique, incorrigible – she was a law unto herself.
First, the playing: a film about her was aptly entitled: ‘I AM the Violin.’ And she was! The violin was her life; she mastered it, devoted so much of her existence to it, cared so much about it. Every performance was an event, which she took absolutely seriously, giving each concert her all. She spoke through her violin, proved herself through it, lived within the music she made. She was a marvel, an icon; each note she played was the result of total conviction – and as a consequence was totally convincing. She had been groomed from the beginning to be a star – and a star she was.
But she was also an adorable person. I had heard of her, of course, from my childhood onwards – hadn’t everybody? But I didn’t meet her until - I think - 2000, when I attended a memorable recital she gave at the Wigmore Hall (apparently her debut there!), concluding with a magisterial performance of Enescu’s 3rd sonata. I’d heard, to my delight, that she’d heard me somewhere, and had liked it, so I dared to go backstage afterwards. Having enthused about her playing, I rather uncertainly told her that I was Steven. She looked at me disbelievingly. ‘You’re NOT’ she announced, in her wonderful deep voice. I assured her that I certainly had been last time I looked in the mirror. She accepted this, and proposed that we play the Brahms Double together. It was such an honour; but alas, I just couldn’t do the dates she suggested.
I came across her shortly thereafter, however, at the Verbier Festival. I’d seen that she was giving masterclasses there, so when I saw her, I asked how they were going. She looked at me severely. ‘Steven,’ she boomed, wagging her finger. ‘I don’t teach.’ I was puzzled; she was, after all, advertised as the teacher of the violin class. ‘So you like teaching?’ I said, provoking her. The finger wagged again. ‘Steven,’ she repeated with equal seriousness, ‘I don’t teach.’ ‘So how’s the teaching going?’ I asked. Her finger was on its way in my direction, and she’d started to say my name in the same tone of voice – when suddenly her face broke into a big smile. ‘Oh – so you’re a tease,’ she said. After that, we got on famously. My other main memory of that Verbier encounter was of her examining something – I couldn’t see what - in the hotel lobby, and then calling me over. It turned out that the object in her hands was an album of recent photos of her. ‘Look, Steven,’ she commanded urgently. ‘Don’t I look gorgeous?’
Later, we took her to dinner near her flat in London. Tottering through the streets in her high heels, she suddenly came to a stop in front of a (closed) clothes shop, where either a pair of gold shoes or a gold dress (I can’t remember which) had caught her eye. It was impossible to budge her, late though we were for the restaurant. ‘Wouldn’t I look wonderful in that?’ she asked us challengingly. We agreed that she would. ‘I’m coming back here tomorrow morning,’ she assured us. She spoke that night about her appearance. ‘You think I dress like this just to go out?’ she asked. ‘No! Catch me at breakfast – I’ll look just the same.’ Her pride in her appearance was never-changing. Perhaps in someone else it could have been too much – but with Ida, it was wonderful, admirable; life-affirming, in fact, like her pride in her playing.
It is funny that already I’ve seen two obituaries giving her age five years apart. She’d certainly have preferred the younger estimate… It was impossible to get the truth out of her. I remember asking another glorious violinist-character, Lorand Fenyves, whether he knew Ida. ‘Oh yes, of course!’ he replied. ‘I knew her when I was 16 and she was 15.’ He paused. ‘And now I’m 80 and’ his eyes twinkled, ‘she’s 55!’
Although we never got to play the Brahms Double together, we did perform the Beethoven Triple concerto with Martha Argerich and the Rotterdam Philharmonic under the then little-known Yannick Nezet-Seguin in (I think) 2006. Now THAT was an experience – to put it rather mildly… Playing with those two way-larger-than-life ladies was something not to be forgotten; the two adored each other, and it was great fun to witness their interaction. Ida had only played the piece once before, as I remember; but she played it with utter conviction. And Martha was – well, Martha. And Yannick kept the whole thing together, somehow. So – it was special…
It was supposed to happen again, in Miami (where Ida lived); but alas, it didn’t. Still, I kept in touch with Ida and on one memorable occasion got to interview her at the Wigmore Hall (there’s a recording of that occasion on Youtube). She also came down to Prussia Cove once for three days, her visit culminating in a breathtaking account of the Bach Chaconne (she sported an almost equally breathtaking dress to match!) at the Hall for Cornwall. We also played and taught/didn’t teach together in 2010 at the Summit Music Festival, just outside New York. That was another unforgettable experience. At the concert that concluded the festival, Ida played virtuoso pieces with the orchestra that would have been impressive in someone thirty years younger – even younger – than she was. But equally Ida-ish was the post-concert experience. For some reason, it got very late, and it was well after midnight when we were taken in search of food. Not surprisingly, there were few options in the countryside at that time of night; but eventually we found a 24-hour diner. We went in and occupied a table. Looking around at the bikers and other rather unpredictable-looking types, I was a tad nervous; not Ida. I fortified myself with a margarita; she had tea. At one point, the conversation turned to Schumann, and his 2nd violin sonata (which at that time I didn’t know very well). I asked a question about it. ‘You want to hear how it goes?’ Ida demanded to know. She strode over to her violin-case, pulled out the violin, and to the astonishment (and then, luckily the delight) of the assembled company, began to play it. A photo taken at the time (below) shows me a little less than comfortable – and her absolutely in her element.
Oh, Ida. By the last time I spoke to her – too long ago, but not that long ago – I’d heard that she’d become very forgetful, so wasn’t quite sure whether to call her or not. But I dialled anyway, and the phone was answered. ‘Hello, Ida?” ‘Who is it?’ ‘It’s Steven – Steven Isserlis.” Silence – then the phone went dead. Oh dear. I tried again. This time I was able to hold her attention long enough to remind her who I was. We started to talk, and as the conversation progressed, she evidently remembered more and more about our friendship. It was true that she repeated herself a lot; but still – she was very much Ida, the same wonderful voice, the same love of life.
And now she’s gone. Farewell, Ida the legend; we humanoids will miss you – but thank you, thank you for giving us so much. Everything, in fact.
✨The way we were✨
1920s is the most beautiful times for me💋finger wave, thin eyebrows, sexy lips, all the beautiful and brilliant moments r concentrated here.
📷 @ijiostudio @naga_chang 💇🏻♀️ @tykerho @hairmosa.lab 💄 @imourleo .
#20s #agemakeup #style #hairstyle #icon #beauty repost #1920makeup #makeupbyourleo #1920sfashion #1920smakeup
►Ingredients:
60g sugar
100g coconut milk
105g tapioca starch/flour
10 pandan leaves
►Direction:
• Combine sugar with coconut milk in a small sauce pan. Stir till dissolved over low heat. Leave to cool.
• In a large wok or skillet, toast flour and pieces of pandan leaves on low heat until the leaves are completely dried and crispy. Remove dried leaves and lumps of dried flour from flour using a strainer. Leave to cool.
• Coat the mold with some toasted flour to prevent sticking.
• You can divide the flour into batches and color each batch differently. For each batch you need 3 tbsp flour (8g), 1 tbsp coconut mixture. Add a few drops of your favourite color to the coconut mixture. Mix well and add gradually to the flour. Rub with your hands till a smooth flour is achived. Avoid adding too much of coconut milk to the flour at once as it tends to clump.
• When flour is smooth, powdery and moist, pour flour into the mold. Use your thumb or finger to pack flour down tight.
• Flip the mold over and tap on the back or the sides of the mold to remove the cookies.
• Keep these cookies in an airtight container.
Bánh phục linh
- Nguyên liệu:
105g bột năng
60g đường
100g nước cốt dừa
10 lá dứa
- Cách làm:
Cho đường vào nước cốt dừa rồi đun
Khuấy đều cho đến khi đường tan thì tắt bếp
Bỏ là dứa vào bột rồi rang lên, vặn lửa nhỏ: 8 phút
Lưu ý: Rang không được để bột vàng, bóp lá thấy giòn là OK
Đảo bằng phó cho chín đều bột
Áo khuôn bằng bột
Trộn hỗn hợp theo công thức cho vào máy xay xay cho nhuyễn
3 tbsp bột (8g)
1 tbsp cốt dừa
3 giọt phẩm màu
Cho bột đã xay vào khuôn và nén chặt
Gõ bột ra khỏi khuôn
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
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►Items in my kitchen: www.amazon.com/shop/helenrecipes
Các sản phẩm trong bếp nhà Helen: https://shopee.vn/m/Helenrecipe
►My Instagram: http://instagram.com/helenrecipes/
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày https://www.facebook.com/Helenrecipes
►Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes #glutenfree #cookies
Ingredients
Broth
2.2 pounds (1 kg) pork bones
1 tablespoon vinegar
1 tablespoon salt, plus more to season
1 teaspoon rock sugar
1 yellow onion, peeled and halved
5 shallots, 2 kept whole, the rest peeled and thinly sliced
2 slices ginger
Toppings
1 pound (450g) eel
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
1/2 cup corn starch
14 ounces (400g) glass noodle, soaked 10 minutes
1/2 cup Vietnamese mint, leaves removed and chopped
3 scallions, white part removed, green part chopped
2 limes, cut into wedges
Directions
1. Place the bones in a pot filled with enough water to cover. Add vinegar and bring to a boil. Parboil the pork bones for 5 minutes to remove the impurities. Then pour out the whole pot. Rinse bones well and wipe the pot clean. Transfer the bones to a large stock pot and add in 12 cups or 3 litres water, 1 tablespoon salt, the rock sugar and the peeled onion. Bring to a boil and skim off the foam. Then simmer on medium low for 1 to 2 hours, uncovered.
2. Grill 2 shallots and ginger slices until they slightly charred on the outside. Then scrape and rinse off the black bits. Add to the soup pot to enhance the fragrance.
3. Fill a small sauce pan with 4 cups (1 liter) water. Add 1/2 teaspoon salt and bring to a boil. Add the eel and cook for 2 to 5 minutes depending on the size. When you see cracks on the eels' backs, they are cooked. Remove and leave to cool. Hold the head of the eel with one hand, and use the thumb, index and middle finger of the other hand to pull the flesh off the bone. If using large eels, you can fillet the flesh with a knife.
4. Crush the bones in a mortar and pestle and boil for another 15 minutes to release the sweetness. Strain to extract the eel broth.
5. Gather the flesh in a bowl and season with half a teaspoon each of salt, pepper, tumeric powder and grated ginger. Divide into 2 parts. Set one part aside. Roll the other part over a plate of corn starch and deep-fry till golden brown. Also mix the sliced shallot with some corn starch and fry till golden brown. Remove and place on paper towel to drain the excess oil.
6. Extract the pork broth to another pot and combine with the eel broth. Season to taste with fish sauce and chicken stock.
7. Add a handful of soaked glass noodles into a noodle strainer and submerge into the boiling broth to blanch. Transfer to a serving bowl. Top with some soft eel and the crispy fried eel. Sprinkle some chopped Vietnamese mint, scallions and some cracked pepper. Ladle the hot soup over. Garnish with a tablespoon of fried shallot, some chili slices and a blanched scallion (white part). Serve with some fish sauce for dipping and a wedge of lime.
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới: https://bit.ly/36S0p0I
►Items in my kitchen: www.amazon.com/shop/helenrecipes
Các sản phẩm trong bếp nhà Helen: https://shopee.vn/m/Helenrecipe
►My Instagram: http://instagram.com/helenrecipes/
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày https://www.facebook.com/Helenrecipes
►Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes
Get ‘Asiany’ Merch at our new merch store!: https://standard.tv/kentobento
Support us on Patreon: https://patreon.com/kentobento
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-------------------
10 MOST POPULAR JAPANESE SELFIE POSES BY HIGH SCHOOL GIRLS
We talk about the top 10 selfie poses used by Japanese high school girls, or young Japanese girls in general. And as usual, we reenact them.... awkwardly.
Here are the 10 Japanese selfie poses:
1. Peace Sign Pose
The most common but we have to go over this classic.
2. Toothache Pose
Mimicking having a toothache, a cutesy pose. It became common from fashion magazine covers to show nail designs, and soon Japanese girls picked it up. It also helps to hide the roundness of one's face, an oftentimes undesired trait.
3. Paw Pose (or Gao Pose)
Mimicking putting a paw up. Many variations including holding it at differing heights, one or two hands, etc. It is thought to have started out with Harajuku pop icon, Kyary Pamyu Pamyu, who posted selfies with her hands held like claws, showing her new nail designs. Others argue that the pose came from Lady Gaga's "paws up" pose.
It is also called 'Gao' pose as gao is the Japanese way of describing a roar. This related to the girl playfully acting like a cute little animal.
4. Hiding One Eye Pose
Covering one eye is another popular selfie pose, used both to show off one’s fingernails and eye-make.
5. Eliza Pose
The “Eliza” pose was named after the popular CanCam model, Eliza Ikeda (or Elaiza Ikeda). She posed in her selfies by lightly squeezing her cheeks to emphasize her lips.
6. Hamu Hamu Pose
“Hamu” is the onomatopoeia of the action of lightly biting. Selfies where the subject gently bites her lower lip are now becoming more popular amongst the teenage girls, as well as being much more warmly received by young males (especially compared to poses such as the duck pose / ahiru guchi).
7. Drinking Pose (or Near-Chu Pose)
Another upcoming selfie pose is the “drinking-out-from-a-straw” pose, known in Japanese as the “near-chu” pose. It gives the impression of kissing (“chu” is onomatopoeia of kissing).
8. Pinching the Cheek Pose
Pinching-the-cheek pose looks strange, but also cute as well. Apparently, it rose to popularity thanks to a smartphone app where the user can manipulate their taken image to stretch their cheek out a bit. One potential reason why this is popular amongst girls is that it apparently helps to reduce wrinkle lines from laughing and smiling.
9. Covering the Mouth Pose
Like the “covering-one-eye” pose, hiding your mouth to only show the top half of your face is also popular recently. Many girls use this selfie pose to show off their eye-make up, as well as the nail designs, together.
10. Pistol
The “pistol” pose, finally, was popularized by Manami Enosawa, one of the more well-known models in Seventeen magazine. Like the “toothache” pose, the “finger pistol” covers the chin and cheek areas to hide the roundness of one’s face, albeit with a dash off added fun.
Which selfie poses do you do? Let us know in the comments!
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SOURCE
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