Post Title
→I Love To Walk Around The City
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/i-love-to-walk-around-city.html
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I Love To Walk Around The City
Labels:
My Personal Life
Visit Trend Wallpapers And Desktop Background for Daily Updated Wedding Dresses Collection
Have a Sip, Long & Grey.
Labels:
Fashion Diary
,My Personal Life
Received 2 new books from the witty Margareta Astaman...yay!! Can't wait to read and write a review about them...:)
Anyway, my current favorite pieces...
DR for Bloop Endorse maxi dress, Mango statement necklace, unbranded 4-finger gloves
Cotton Ink Nala top in grey, Zara shirt, unbranded skirts & belt, Topshop socks & wooden necklace, Schu sandals
Anyway, my current favorite pieces...
DR for Bloop Endorse maxi dress, Mango statement necklace, unbranded 4-finger gloves
Cotton Ink Nala top in grey, Zara shirt, unbranded skirts & belt, Topshop socks & wooden necklace, Schu sandals
Post Title
→Have a Sip, Long & Grey.
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/have-sip-long-grey.html
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Lotsa Layers
Labels:
Fashion Diary
Wanna make a skirt like this! Hehehe...
Katy RodriguezPost Title
→Lotsa Layers
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/lotsa-layers.html
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Vitamin C
Labels:
Fashion Diary
,Thoughts
Morning thought: life is about coordination. Being a human puts you in the center of almost everything there is, but it’s your choice whether you want to view those around from an eye-level or an elevated one.
Eclate dress, eBase orange dress, Bin House bag, Lumi by Alxalexa ring, unbranded bowler hat, Re Shoppe shoes
Post Title
→Vitamin C
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/vitamin-c.html
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Self Gardening
Labels:
Fashion Diary
I feel like picking up some fresh flowers and stick em on my tights...:)
Post Title
→Self Gardening
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/self-gardening.html
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Happy 100
Labels:
Love Earth
- Diana Rikasari
- Intan Valentina
- Rimadina Nawangwulan
- Kunti
- Astri Wahyuni
- Mbak Zee
- Natalia Arini
- Retno Pujiastuti
- Jessica
- Shella Amadea
- Anastasia Andria
- Hanny Gultom
- Annisa Diandari Putri
- Eka Yosephine
- Arie Puji L
- Fanny Rivera
- Shafira Anjani
- Jessyca Octavia
- atika amalina
- Sari Putri Utami
- Tika
- Rara Prasetya
- Phelia Amadea
- Amalia Rakhmita Utami
- Cilya Marthalena
- Kenyasentana
- Melissa.tjioe
- Riri
- Vina Sagita
- Clarissa
- Anggita Cinditya
- Nenden Alifa Syahdazahra
- Christin Widjaja
- Shesta Dwityana
- Indah Pratiwi
- Fathia Fauzia
- Natali
- Wulandari Sofwan
- Catherine
- Ghizadhia Amira Putri
- Dinda Nayaredhanty
- clarissa suharli
- nadhifa irmadilla
- Michelly Ramli
- Mirra
- diana
- Archangela Gabrielle
- Ria
- Ricka Puspita Atmadja
- Chloe
- Monica Kosasih
- Laras arum
- Atikah Hanan
- Vitri Hanariyanti
- Fonny Yauri
- Stephanie
- Talita Natalia
- Putri halley
- Selly Sulistyowati
- Laksmi Sari
- Lexa
- Valencia
- Theodora Caroline Sihotang
- Debra Tamara Pontoh
- Mia Puspita Ratih
- Fitri Hidayanti
- Nita Sellya
- Kathrien
- Agnes Ineza
- Nora Tagore
- Rizka Arika
- Sabila Anata
- Desita
- Jesselyn
- Clarina Andreny
- Yolanda Suciati
- chairuna noor
- Amanda Jessica
- Shafira Anjani
- Winny Zharfania Dewi
- Lila Kathrina
- Ega
- Pauline
- Evelina Januar
- Dwi Endah Mira M
- Nanda Soraya
- Erinna A P
- Yulian
- Novi Puspitaningrum
- Idelia Sabrani
- Raudhatul Janah
- Anya Sinta
- Bella Fransisca
- Octrivia
- Amelia Winnie
- Deisha Tamar Manuhutu
- Felicia Jean
- I Made Dwi Antara
- Veronica Anastasia
- Puspita Sari
Here you go...100 people who will be receiving the LOVE EARTH bag... yay!!
Post Title
→Happy 100
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/happy-100.html
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No Noble Thing Can Be Done Without Taking Risks*
Show me someone who blogs about having done a bit of canning and I’ll show you someone who’s been anonymously scolded for real or imagined safety infractions. Home canners do, or should, pay attention to the latest guidelines, of course and I, myself, have reminded folks from time to time that the old ways are just that - old, as in former - for a reason. The problem is that defining “guidelines” as the word pertains to canning is nearly as futile as defining “risk”. Add to the mix variances in resources, facilities, and skill and you’ve got the makings for a world of experts, few of whom are shy about proclaiming the rightness of their own thoughts on the subject. Here are mine:
Risk is a tricky thing. Home canning has an inherent degree of risk (although we’ll do well to remember that likewise does consumption of commercially-produced foods) which has been mitigated over time with new research on food borne pathogens and corresponding technological improvements. That’s the upside. The downside is that, with every advance in safety knowledge, a whole bunch of people feel that the heretofore-regarded-as-safe activity in which they’ve engaged for years has been unjustly maligned. I confess that I feel this way about water bath canning plain tomatoes (no longer recommended, although I still do it with older varieties) and I’ve had more than one e-mail from folks who share their opinion that old mayo jars were good enough for grandma so they’re good enough now and that however many untold dollars are saved practicing this economy. Then there’s great and mighty Martha Stewart herself, who advocated for sealing jam with paraffin (admittedly for her own use only) not all that long ago, a practice now discredited.
Where does this leave us? Ultimately, I do not think that canning risk is different from any other. I do things all the live long day that are pretty darn dangerous – driving, sitting at my desk, grilling the family dinner – but the fear I might bring to these activities is tempered into mere caution with the application of knowledge and experience.
And there’s my bottom line: there’s nothing to do for risk but learning more and canning more. For those that would assume that someone is being foolhardy for one of those previously mentioned real or imagined infractions, I recommend further the understanding that no two people are going to be on the same place with regards to risk. For every person I’d love to convince to give up the mayo jars, there are two who would rather I not water bath my tomatoes. The mayo jar people have the weight of experience on their side since they’ve been at it for years and I call upon knowledge. I know the guideline and I know why it was issued, so I can react accordingly in my intent to disregard. It’s all about knowing where you are, being confident in what you know and getting on with it.
That’s the making. On the eating side, my feeling is that there’s less wiggle room. With luck, following good canning procedures will result in only good food on the shelf. That’s not always the case, though, and knowing what to look for when the time comes to open a jar is key. The jar shouldn’t be more than a few years old, for starters. Goodness knows that I find some ancient thing tucked in the waaaaay back of the cupboard more often than I’d like to admit and I’m not as good with labeling as I ought to be, so, you know, see also: cobbler’s children and shoes. Don’t eat anything that you cannot state when it was made and/or how long you’ve had it. Like the jar of mango jam I just found – I haven’t made mango jam in years and years.
Likewise, don’t eat anything for which the lid is weeping or oozing, or if there’s any strange looking unidentified stuff around the seal. Does the food look and smell as you expect? There will be some natural degradation of color, but generally the food in the jar should present as if it were put there yesterday – not a foolproof test since many nasties are odor- and colorless, but one to which attention should be paid regardless. Pass by anything that doesn’t appear to have been canned according to guidelines (er, see above for more on that point). See the jar up there? The apples were sealed without adequate liquid and, now that I think about it, I don’t know where these came from or how/when I got them. They’re outta here.
This pre-eating checklist seems cumbersome and scary, but it’s not. Experience and knowledge gets it down to as natural as when opening any other product. With the experience and knowledge comes the confidence to make and stand by your own canning decisions. Since I started canning in the first place to exert some control over my food supply that is entirely the point.
* Michel de Montaigne, French Philosopher (1533-1592). Monsieur de Montaigne also said, "He who fears will suffer, he already suffers from his fear" which also applies, don't you think?
Risk is a tricky thing. Home canning has an inherent degree of risk (although we’ll do well to remember that likewise does consumption of commercially-produced foods) which has been mitigated over time with new research on food borne pathogens and corresponding technological improvements. That’s the upside. The downside is that, with every advance in safety knowledge, a whole bunch of people feel that the heretofore-regarded-as-safe activity in which they’ve engaged for years has been unjustly maligned. I confess that I feel this way about water bath canning plain tomatoes (no longer recommended, although I still do it with older varieties) and I’ve had more than one e-mail from folks who share their opinion that old mayo jars were good enough for grandma so they’re good enough now and that however many untold dollars are saved practicing this economy. Then there’s great and mighty Martha Stewart herself, who advocated for sealing jam with paraffin (admittedly for her own use only) not all that long ago, a practice now discredited.
Where does this leave us? Ultimately, I do not think that canning risk is different from any other. I do things all the live long day that are pretty darn dangerous – driving, sitting at my desk, grilling the family dinner – but the fear I might bring to these activities is tempered into mere caution with the application of knowledge and experience.
And there’s my bottom line: there’s nothing to do for risk but learning more and canning more. For those that would assume that someone is being foolhardy for one of those previously mentioned real or imagined infractions, I recommend further the understanding that no two people are going to be on the same place with regards to risk. For every person I’d love to convince to give up the mayo jars, there are two who would rather I not water bath my tomatoes. The mayo jar people have the weight of experience on their side since they’ve been at it for years and I call upon knowledge. I know the guideline and I know why it was issued, so I can react accordingly in my intent to disregard. It’s all about knowing where you are, being confident in what you know and getting on with it.
That’s the making. On the eating side, my feeling is that there’s less wiggle room. With luck, following good canning procedures will result in only good food on the shelf. That’s not always the case, though, and knowing what to look for when the time comes to open a jar is key. The jar shouldn’t be more than a few years old, for starters. Goodness knows that I find some ancient thing tucked in the waaaaay back of the cupboard more often than I’d like to admit and I’m not as good with labeling as I ought to be, so, you know, see also: cobbler’s children and shoes. Don’t eat anything that you cannot state when it was made and/or how long you’ve had it. Like the jar of mango jam I just found – I haven’t made mango jam in years and years.
Likewise, don’t eat anything for which the lid is weeping or oozing, or if there’s any strange looking unidentified stuff around the seal. Does the food look and smell as you expect? There will be some natural degradation of color, but generally the food in the jar should present as if it were put there yesterday – not a foolproof test since many nasties are odor- and colorless, but one to which attention should be paid regardless. Pass by anything that doesn’t appear to have been canned according to guidelines (er, see above for more on that point). See the jar up there? The apples were sealed without adequate liquid and, now that I think about it, I don’t know where these came from or how/when I got them. They’re outta here. This pre-eating checklist seems cumbersome and scary, but it’s not. Experience and knowledge gets it down to as natural as when opening any other product. With the experience and knowledge comes the confidence to make and stand by your own canning decisions. Since I started canning in the first place to exert some control over my food supply that is entirely the point.
* Michel de Montaigne, French Philosopher (1533-1592). Monsieur de Montaigne also said, "He who fears will suffer, he already suffers from his fear" which also applies, don't you think?
Post Title
→No Noble Thing Can Be Done Without Taking Risks*
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/no-noble-thing-can-be-done-without.html
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I Want This.
Labels:
Fashion Diary
Forever 21:)
Post Title
→I Want This.
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/i-want-this.html
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LOVE EARTH, Love Sunday.
Labels:
Fashion Diary
,Love Earth
,My Personal Life
Moonaddict (021-92006652) shoe
Oh myyyyyy...I've already received more than 100 requests for the LOVE EARTH shopper bag in less than a day...WOW!! Will be sending off the bags to the first 100 emailers as soon as possible...thank you so much for your interest, guys!! I hope our beloved earth is happy about this...:)
Despite winning the LOVE EARTH shopper bag or not, I hope this project has inspired you all to start reducing our use of plastic bags...slowly, we can change the way we live, hence a better and greener earth..:)
Watch out for some more green projects, peeps! XOXO
Post Title
→LOVE EARTH, Love Sunday.
Post URL
→https://beat-hairstyles.blogspot.com/2010/04/love-earth-love-sunday.html
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