othersideblue.blogspot.com
Othersideblue: Self confidence is a necessity or else I will turn into a donkey
http://othersideblue.blogspot.com/2010/09/self-confidence-is-necessity-or-else-i.html
Self confidence is a necessity or else I will turn into a donkey. The thought of past, people and all that has happened to me through the 45 years is haunting me like never before . I don't like to share them with you or anybody else I don wanna share it with me either since its no use to go over the past salting the wounds. September 27, 2010. At Monday, September 27, 2010. Exploring and trying to understand your essential self is a valuable and worthy quest. Good wishes on your sojourn. I think all wom...
othersideblue.blogspot.com
Othersideblue: patience pays
http://othersideblue.blogspot.com/2010/10/patience-pays.html
Early morning was spent sometime on TV; I was witnessing Chili miners being rescued. The overjoyed faces when they met the family member after they reached the surface stepping on the ground was really worth watching to share the true joy and delight. I could feel a lump in my throat when each waiting family member wiped off their wet eyes every now and then. Fortunately they got their reward; the family reunion and joyful smiles was not the work of any TV company , it was just real. October 13, 2010.
othersideblue.blogspot.com
Othersideblue
http://othersideblue.blogspot.com/2010/10/sometimes-mood-swing-is-total-eclipse.html
Sometimes mood swing is a total eclipse of the heart. Sometimes Life becomes a never ending challenge. I don't believe in chasing crazy dreams. October 28, 2010. At Thursday, October 28, 2010. Dreams are the fuel that feeds the life force. Just be sure to dream. And chase some dreams. Subscribe to: Post Comments (Atom). Take a seat,. And feel the present! Life on a limb. Where in the World is Juergen? Boston Photography of Familiar Landmarks in B&W. MAD KANE'S HUMOR BLOG. Hope in a Basket. Things happen ...
othersideblue.blogspot.com
Othersideblue: Each day is a new lesson
http://othersideblue.blogspot.com/2010/10/each-day-is-new-lesson.html
Each day is a new lesson. This too will pass. I learned these two phrases today which I can deeply feel and realize the true meaning. October 11, 2010. At Monday, October 11, 2010. Things will soon be looking up. Every cloud has a silver lining. The second phrase is harder to believe. :). These are simple but hard lessons to learn. Subscribe to: Post Comments (Atom). Take a seat,. And feel the present! Life on a limb. Where in the World is Juergen? Boston Photography of Familiar Landmarks in B&W. Ka bein...
othersideblue.blogspot.com
Othersideblue
http://othersideblue.blogspot.com/2010/09/my-mind-has-been-crazy-inside-these.html
My mind has been crazy inside these past few days. sleeplessness sneering and mocking. Usually forget which form is the plural). She better called me a tigress :P. How many more days will I be a clown thats something nobody can tell. God only knows. September 8, 2010. At Wednesday, September 08, 2010. George Herbert once wrote, A wolf must die in his own skin. Tigress sounds much better than wolf. Hi Meisam . welcome back :). Subscribe to: Post Comments (Atom). Take a seat,. And feel the present! Ka bein...
daeemansoor.blogspot.com
Daei Mansoor: June 2010
http://daeemansoor.blogspot.com/2010_06_01_archive.html
Saturday, June 26, 2010. Amme Furooz Quince jam recipe. Wash peel and quarter 3 k. Quince. Cut each piece into 3 that makes 12 pieces . In a copper pot pour water on top of the quints till covers them and put over a moderate flame and close the lid and bring to boiling point . Cook for 2 to 3 hours till quinces change color into pink. Turn off the heat and pour the extra water into another pot; add sugar the exact weight of the Quince s. Bring to boil and simmer for 10 min. then pour this syrup over.
daeemansoor.blogspot.com
Daei Mansoor: May 2010
http://daeemansoor.blogspot.com/2010_05_01_archive.html
Wednesday, May 26, 2010. Kebab Koobideh ( ground beef barbecue) a persian specialty. I asked Daei Mansoor how to make Kebab Koobideh and he says:. For preparing the kebab you need to ground an optional quantity of lean beef meat twice. Pack 500 g each freezer bag and. Line each in half and fold a half over the other. And keep in freezer this way you can use half the amount (250 g) later on when necessary. 250 g ground meat is enough for 4 skewer; 65 g each skewer. N a large bowl. When still hot brush the...
daeemansoor.blogspot.com
Daei Mansoor: Joojeh Kebab; (BBQ chicken)
http://daeemansoor.blogspot.com/2010/06/chicken-kebab-joojeh-kebab.html
Wednesday, June 16, 2010. Joojeh Kebab; (BBQ chicken). Daei Mansoor Chicken Kebab recipe:. Cut and section the chicken meat into thin pieces. Add half cup of vegetable for 1 kilo of chicken and mix well. Refrigerate the meat for 24 hours in a sealed container; mixing thoroughly a few times. Now the meat is ready, you either grill or freeze it to use later on. Add 5 g. ( 1 teaspoon) salt to 500 g. chicken. To every 500 g. chicken meat add 3 tablespoon lemon juice. By marinating in vegetable Oil. Life has ...
daeemansoor.blogspot.com
Daei Mansoor: Dear readers
http://daeemansoor.blogspot.com/2010/05/dear-readers.html
Monday, May 17, 2010. Daee Mansoor is an experienced man; a. Criticizing but kind husband; a jack of all trades. I am his sister and my writing is not literally good but . He says such interesting things and has had long life valuable experiences in cooking, housekeeping, gardening etc . with such an accuracy that if i happen to gather and collect even half of them here it makes a useful source of knowledge to those who are interested in cooking and how tos. I appreciate your every single helpful comments.
daeemansoor.blogspot.com
Daei Mansoor: How to make Kashk
http://daeemansoor.blogspot.com/2010/05/how-to-make-kashk.html
Tuesday, May 18, 2010. How to make Kashk. Kashk is a diary product and tastes sour. Iranian add Kashk to some of their cooking to improve the taste. Kashk is produced from boiled concentrated yogurt and contains a considerable amount of Calcium. Here is how to make it. Leave the yogurt out of fridge for a day or half till it tastes sour. Add 1 liter of water to every 5 kg. of yogurt and beat well using a mixer. Put over the flame and beat till boiling point. Add salt to taste. June 7, 2011 at 5:26 PM.
