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Is this really true love?

Publié le par Charly Cross

There are forums which promote self discovery through Love. Being in love can build you up and make you feel like you belong, like you are special, like you are chosen by God and by a certain person.

 

And if someone is in love and discovers such a place it may give them a feeling of certainty, making them think << I wasn't wrong.. It is true!>> but is it really?

 

It's a bit similar to fashion so its like we have the avant-garde designers who sometimes take things too far and it becomes "avant-merde." People take things too far to often. It's the case with love, too. Sure love can be a spiritual experience but the Soul-Mate concept only holds truth if shared by the other person. You can get signs from God that tell you he or she is the one And then the truth doesn't match your expectations. And you become very disappointed Because the forums tell you: "You can have it all" Its yours For $0.99 or if you do enough work on yourself.

 

So you chase the (most often completely unaware) ''partner'' and the more they don't give you what you want, the more you hold on. And you send them 100 messages in 3 days telling them how things are from your POV (aka ''your truth'') ... when you haven't even studied anything spiritual before.. hmmm

 

 

People who have issues fall for unavailable people - be it emotionally or physically, but what is a love without the chaos? It's the chaos and the intensity of it all that makes the whole experience worthwhile ... and so 99% of the people have it wrong. Then they wonder why the other person doesn't feel the same

 

But it's because they never really felt anything or not to that intensity you did, especially if you have borderline personality disorder or bipolar. Or if you're married and you're not happy, it's always easier to live in a fantasy. But when the people close to you, tell you:  "You are going to far," do listen to them.

(S)he won't complete you (s)he doesn't love you. Your "love" is delusional and borderline obsession and hating the people in the person's life only shows your own insecurities and denies your ''truth'' of being a Loving Being. Isn't it?

 

© Charly Cross 2013 - present. All rights reserved. 

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a cooking lesson

Publié le par Charly C.

You cook for others, unless you don't.

- quote by me ;) -

This is the first thing you need to  learn before you learn how to prepare food. This is especially true when you cook for your family. I know this sounds redundant, but think about it. As a kid you weren't very happy to eat your vegetables, were you? You always wanted to have a piece of cake or a cookie before your meal, or instead of the meal. Or, if you had siblings, on their birthday you were upset because your mom would prepare something THEY liked, not something you liked.

If you cook for others you most likely want then to show appreciation for your effort, and skills. I know I do. But have you ever considered that they can't be genuinely happy eating if they don't like the food? You must consider that while broccoli is healthy, it is definitely not everyone's favorite. However, if you manage to cook that broccoli in an interesting way, making it look funny, or nice, be sure the effort will be noticed, and they might be more eager to eat it.

I now struggle with this "cooking for others" deal. Me and the person I share the food with, have almost opposite tastes in food. While I'm not bothered by slightly uncooked food, they like it well cooked. The "well cooked" food turns burned, for me. Right now, I blame it on the stove and on me forgetting about everything. I dislike burned food. They don't. How do I fix this? I practice. However, this doesn't always work out. Clearly, if I were the only one eating, I wouldn't care much, but I have to pay attention to cooking time.

Additionally, you know how some aromatic plants, like basil, dill, parsley, are commonly used for certain dishes? Well, make sure everyone like those plants and condiments. We don't eat dill, parsley, onions, and garlic. We are allergic to the last 2, and the first 2 are related to the last 2. We love chilli, black pepper, basil, and I forgot what else. You now know what stuff to definitely avoid if you want to cook for us. ;)

Every lesson must have a homework.

  1. What type of food does everyone around you like?
  2. Does anyone eating your food have allergies, even mild ones?
  3. What foods are simply not liked by anyone around you?
  4. Can you think of ways to improve the taste/appearance of those foods?

Fell free to ask or tell me stuff below.

See you next time~~~

© Charly Cross 2013 - present. All rights reserved.

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My Linzer torte recipe

Publié le par Charly C.

Hello world~~~

I haven't updated in ages. Well, it is time for a brand new recipe, but first a little bit of a back-story. I received this round, flower shaped baking tray, so I had to try it out right away. And, in case you were wondering, yes, it has been used.

The recipe I used is one I posted already, but I twisted it up a little. The recipe is the one for vanilla biscuits. OK, truth be told, I haven't even measured the ingredients, I just freely poured. If you're a beginner, I highly recommend you measure them. The recipe for the vanilla biscuits uses almonds. I had no nuts around the house.

My gifted baking round/flower tray (on my bed) and compared to my hand.My gifted baking round/flower tray (on my bed) and compared to my hand.

My gifted baking round/flower tray (on my bed) and compared to my hand.

Remember what I called this recipe? Linzer torte? This cake has a crust with some jam on top. If you research the recipe, you'll that the one I used comes really close to it.  I used a cherry jam. I also gave up the lattice design the Linzer torte because of not having enough dough.

INGREDIENTS

  • 200 grams butter
  • 250 grams flour
  • 70 grams sugar
  • some salt
  • some baking powder
  • 30 ml vanilla essence
  • jam of choice

OPTIONAL

  • 100 grams almonds or other nuts
  • some cinnamon
  • vanilla sugar
  • confectioner's sugar

METHOD

Leave the jam to a side. Preheat the oven and prepare a baking tray of choice, using your favorite method

My Linzer torte recipe

Mix all the ingredients in a large enough bowl. You will need to use your hands for this. Get your hands wet so the dough won't stick to them. Mix really well.

Take all the dough and place in the baking tray. Take a lass with a regular shape to help you spread the dough evenly in the tray. It is best to make a little edge to prevent the jam from leaking over. Pour the jam on top, and spread it evenly. Feel free to add more nuts on top.

Place the tray in the oven, in the middle, with a medium-low heat. Baking last about half an hour. Using a toothpick to check if it's done is not very effective due to the jam on top. It is easy to burn this cake, so be careful.

Once it's done, remove it from the oven and let it cool. Once cooled, you can sprinkle confectioner's sugar on top.

Please leave your questions in the comments.

Bon Apetit

© Charly Cross 2013 - present. All rights reserved.

Originally posted on Feb 24, 2014 Edited in November 2018.
 

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[blog entry.1] Cooking Pomme Anna

Publié le par Charly Cross

So today I wanted to cook Potatoes Anna, or as French called it, Pomme Anna. The recipe is here, and as you can see,  not on my blog. BUT, it will be, once I adjust it. And we reached the point where I explain why I felt the need to write a blog entry in my "cooking book."

Sometimes when I follow recipes they don't turn out as I expected. I usually blame it on my stove, not using the same sized pans/pots/so on. But, what if the recipe hasn't been written exactly the first time it has been recorded?

For instance, the recipe for Potatoes Anna above says to use 1/2 cup of melted butter. Another recipe said I can use melted margarine. And this is what I did use, as I didn't have butter on hand, nor time to run to the store to buy it, even if it's literally around the corner.

Pommes Anna by @jwagnerdrums on instagram. mine didn't look this nice.

Pommes Anna by @jwagnerdrums on instagram. mine didn't look this nice.

BUT, you should head over to Wikipedia to read about the dish/recipe, and you'll find out this is a 19th century dish that uses "a very large amount of melted butter." The last time I checked 1/2 cup is nowhere near "a large amount," let alone "a very large amount."

If you want to try this dish, you must do some heavy research on what it's supposed to look like. HINT: it has to look like a round cake. To get this look, you have to turn the pot you cooked it in, upside-down, on a large enough plate.  "A very large amount of melted butter" allows this process to be performed easily. During the cooking in the oven, the water in the butter/margarine evaporates, and your 'potato cake' will stick to the pot and burn, which is what happened to me. Thankfully, it was only the bottom that got burned, and the rest was edible. Needless to say, that if the potatoes stick to the pot you'll have a hard time removing the "cake."

So these are my thoughts on cooking Potatoes Anna. I will definitely try this recipe again, and that is when I will post the (I hope) 'right' recipe for you guys. With pictures too.

© Charly Cross 2013 - present. All rights reserved. 

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"generic" pound cake recipe

Publié le par Charly C.

Hello world~~~

You might have many great pound cake recipes, and I cannot wait to find more. There are a few ingredients needed, just a few steps, and then, BAM! baking and voila!

I'll give you guys the quantities for a single loaf and the ones for 2 loafs in parenthesis, if you like it and want to try it again ;) This recipe doesn't need baking powder because the eggs and oil make it really fluffy.

not my picture :( it belongs to its maker

not my picture :( it belongs to its maker

INGREDIENTS

  • 4 large eggs (7 medium eggs)
  • 1 cup sugar (2 cups)
  • 5 tablespoons water (7 tablespoons)
  • 5 tablespoons oil (7 tablespoons)
  • some salt
  • 1 cup flour (1 1/2 cups)
  • vanilla, lemon, or other flavoring you like
  • cocoa (if you want it marbled)

METHOD

  1. Pre-heat the oven and prepare your baking tray.
  2. Mousse the eggs whites.
  3. Place the sugar in a pot, pour the water over, and melt the sugar over some heat (like on the stove). Make sure you get a syrup like looking ingredient and that you don't burn it.
  4. Pour the above syrup on the mousse and mix well.
  5. Pour the salt over the egg yolks, mix with a fork, and pour over the meringue above. Mix well.
  6. Add the oil and mix well.
  7. Add the flour and mix well.
  8. Add the flavoring and mix well.
  9. Pour the mix in the tray and bake for some 30 minutes. A toothpick should come out clean if you prick the pound cake in the middle.
&quot;generic&quot; pound cake recipe

MARBLED CAKE

  • Follow the steps 1 to 8.
  • Pour the mix in the tray saving some 2 or 3 tablespoons of batter over which you pour the cocoa.  Mix well and then pour on top of the rest of the batter with a left/right motion.
  • Bake it like above.
the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cakethe cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

You can further decorate your pound cake with any topping you like. You can also add raisins, nuts, or other dried fruits.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

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Making soup? Easy!

Publié le par Charly C.

Making soup? Easy!Making soup? Easy!

Winter is around the corner in this city. The weather is still mostly sunny, but it’s cold. There is no better excuse to warm up with some warm home-made soup, is there?

Now I want to share with you a soup recipe I made and liked. I called it an “all-purpose” soup, because you can alter it to any type of soup. It’s like a basic soup that is eaten as it is, or turned into a chicken soup, and so on. Before you read on, I have 2 warnings:

  • I’m allergic to onion and garlic, thus my foods never have these ingredients.
  • I didn’t measure almost none of the ingredients, and I wanted more soup, to have some the next day. Making soup is no exact science for me.
frozen mixes are a good alternative, if you don't want to make the soup from scratchfrozen mixes are a good alternative, if you don't want to make the soup from scratch

frozen mixes are a good alternative, if you don't want to make the soup from scratch

INGREDIENTS

  • 2 liters of water
  • 3-4 medium potatoes
  • 1-2 medium to small carrots
  • 1-2  small bell peppers
  • 1/4 cauliflower head
  • salt
  • any other ingredient (vegetables or condiments) you can think of that would work in a soup

METHOD

  • Turn the stove top on, throw the salt in the water in a large enough pot, and put the pot on the fire.
  • Peel the carrots, dice them and put them in the pot. The water doesn’t need to boil, there is enough time.
  • Peel the potatoes, dice them to bite size and drop them in the pot.
Making soup? Easy!Making soup? Easy!
  • Clean the peppers, chop them and put them in the pot.
  • Clean the cauliflower, chop it, and drop it in the pot.
  • Add any other vegetable you selected above. Any condiments should be added some 10 minutes before you stop the fire.
  • Let boil. It took my soup 45 minutes to completely boil.
Making soup? Easy!Making soup? Easy!

MAKE A MEAT SOUP

Separately, clean any type of meat you want in your soup. Dice the meat and fry it in a pan with little oil. Grilled meat works fine too. The important part is to cook the meat well.

Making soup? Easy!Making soup? Easy!

When the soup is done, put some meat pieces in a bowl and add hot soup on top for a serving.  You can cover the bowl for some 10-15 minutes and then serve.

Meatballs work just as nicely, but make sure they’re properly cooked, like above.

Making soup? Easy!

This “all-purpose” soup is great for families in which some members don’ t eat meat while others do.  My soup is red because I had put some 2 or 3 tablespoons of tomato sauce. These are added towards the end, with some 10 minutes before you turn off the fire.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

this entry was edited in May 2018, with pictures taken at various times.

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Using the public transportation in Bucharest

Publié le par Charly Cross

Bucharest has a very goo public transportation system, this allowing you to reach any area you're curious about, with ease. There are many more bus routes compared to the routes of the trolleybuses, trams, and subway. They'll usually leave you right next to your destination or within walking distance.

So the easiest way of reaching Downtown is by public transportation and while I read that some countries have some bus routes free of charge, this is not the case in Bucharest. In fact ticket inspectors come to check your ticket quite often. The fare for one way, is 1.3 lei for the above the ground routes, no matter how far you go... I guess this is about some US .50 cents? If you're caught without a ticket, you must pay 50 lei (about 11USD).

most commonly seen tram

most commonly seen tram

Speaking of tickets, we don't use those anymore. Instead we have some cards that can be loaded with either trips, monthly passes, a combination of the two, or a certain amount of money (not more than 15 lei). They're the size of a regular bank card. To recharge, you need to find an open "ticket" booth - all of them accept cash in lei. Only some of them accept credit or debit cards. Below is a closed bus ticket booth near my [uptown] place - it used to close at 2PM and it's not opened on weekends.

Using the public transportation in Bucharest

Let's be clear, a charged card doesn't mean you paid your fare for the trip, unless you have a monthly pass. You're supposed to pay for your fare as soon you get on the [trolley]bus or tram. All the public transportation vehicles have some orange machines like the one below and all you have to do is put the card as close as possible to its front and dark circle. A green light and a BEEP will tell you you've been successful. A really loud and long BEEP with a red light will tell you an error occurred and you have to try again. Multiple charges are not possible by default, but you can pay the fare for others that are with you. This is done by pressing the button labeled 2 for as many times as possible. 

from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.
from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.

from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.

As you can see, there is a screen too where various messages are displayed in Romanian. If you were successful in paying for your trip, you should be shown how much money is left on the card - sometimes the message is too fast. Sometimes, error messages are shown, like in the 3rd picture above and this usually means you can't even attempt to pay for your trip. 

 

It seems RATB [the company operating the public transportation above the ground] likes to repair their machines with tape. They still work though.

We used to have this type of tickets. pic by @alexandrapoate on instagram.

We used to have this type of tickets. pic by @alexandrapoate on instagram.

If you go out late in the evening, you might risk not having a ride back. However, we have a few night buses go all over the city every 30 minutes, but not between 1 and 3am. The fare to ride them is the same as for the day routes. Make sure you get in the correct bus: the N123 bus for instance will not go to the same place as the daytime123 bus!

creepy old tram seen at night. used for maintenance.

creepy old tram seen at night. used for maintenance.

This article was edited on Feb 16th, 2018, but originally posted on September 10th, 2013. 

(c) Charly Cross 2013 - present. All rights reserved. Pictures are mine, unless stated otherwise.

Very old tram by @transportcivilizatro on instagram

Very old tram by @transportcivilizatro on instagram

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