2014年10月23日 星期四

馬雲勸告:不想工作的女人們“只做三件事” ,震動女人圈~ ( 轉載網路文章 )



看了下篇文章確實有許多感想 , 女人想要別人尊重 , 是要先自重與充實自己 .


( 轉載網路文章 , 如侵權請告知 , 立刪除 ) 



第一,照照鏡子,看看自己有沒有傾國傾城的花容月貌?

第二,看看自己銀行卡上的餘額,明白自己是否有足夠的財產?

第三,去看看新婚姻法!它會告訴你,靠嫁一個高富帥脫貧致富的年代已經結束了,凡事靠自己。

我欣賞女人這樣的活著:
1、想辦法努力掙錢,而不是如何省錢。

2、再憤怒也不大吼大叫,保持冷靜。

3、喜歡的東西自己努力賺錢買。

4、少說多做,能站不坐,適當運動。

5、不要認為找個有錢男人就什麼都有了

6如果你不喜歡現在的工作,要么辭職不干,要么就閉嘴不言。

7、看透的時候,勇於放棄。

8、可以不認同,但要學會尊重。

9、做不了決定的時候,讓時間幫你決定。如果還是無法決定,做了再說。寧願犯錯,不留遺憾!

10、一定要做個有教養的女人。

11、要漂亮,更要有氣質。

12、在不違背原則的情況下,對別人要寬容,能幫就幫,千萬不要把人逼絕了,給人留條後路,懂得從內心欣賞別人,雖然這很多時候很難。

13、不要做刺猬,能不與人結仇就不與人結仇誰也不跟誰一輩子有些事情沒必要記在心上。

14、錢很重要,但不能依靠男人或父母,自己一定要保持一定的賺錢的能力。

15、不要太高估自己在集體中的力量,因為當你選擇離開時,就會發現即使沒有你,太陽照常升起。

16、過去的事情就讓它過去,一定要放下。

17、即使輸掉了一切,也不要輸掉微笑。

引用 : http://jan51511.pixnet.net/blog/post/18864317


2014年10月22日 星期三

老爸近況 ( 27.10.補加 )



十月四日小笪偕妻子 Tine 來丹麥看老爺  。
有一日小笪說 : 老爺說故事給我聽吧 。
老爸想一想說 :  我記不起來 , 有什麼故事可說吔 !
只見老爸又很努力在想的樣子 , 但最終還是沒說什麼 。

昨日十月二十日出太陽 , 老爸走到外面曬陽光 , 大約十幾二十分鐘左右 , 老爸說太陽曬得太熱了 , 進屋吧 ,我說故事給妳聽 ,哦 ?!

老爸又說起小時候鄰居 「 童心子 」 的 《 真實故事呦 》 ( 以後在寫 )。

十五日小瑩從印尼回來老爸在吃了烤雞後 , 肉絲塞牙縫 ,掏不出來叫我們幫忙掏出一些塞著的肉後 , 老爸還是一直覺得有東西在牙縫裡 , 可是我們怎麼樣也掏不出什麼 , 但是感覺得到牙縫怎麼會很大且是歪斜的 , 牙縫右邊更有一顆在搖動的牙齒 , 會不會又是牙周病惹起的禍呢 ? 只是老爸沒說牙痛 , 想等他說牙痛時再打電話給牙醫 , 定時間拔牙吧 . 

十六日早上九點多還沒見老爸下樓吃早飯 , 這時要上班的小瑩下樓來告訴我們老爸在洗手間 , 大約又過了十幾分鐘才見老爸下樓 , 
坐在飯桌邊老爸很高興的告訴我們 : 我剛才把那顆搖晃的牙齒拔下來了 , 放在洗手檯邊上 , 現在牙齒不痛了 .


 


媽媽咪呀 !!! 老爸是硬生生的把牙齒給折斷的 ,牙根還留在牙齦肉裡面 .

觀察至今老爸的牙都沒再痛過 ,

不知是該樂 ( 老爸牙不痛了 , 省了牙醫費 , )
還是該悲哀 ( 老爸這次居然沒叫痛 , 還是忘記該怎麼說自己的感覺呢 ) .



P.S.

十月三日左右保爸說他頭痛/昏 , 我們怕老爸是休息不足或是血壓升高 , 請他多休息睡覺等二天再看看 . 

等到星期一老爸說好些了 , 但偶而還是會頭痛/昏 , 星期一打電話給家醫預定時間 , 星期二家醫說看不出有什麼毛病 , 血壓也不高 , 星期三就先去驗血和作心電圖吧 .

星期三阿河開小笪租來的車載老爸去驗血 , 沒想到陰天偶雨溫度在十度左右 , 到了驗血處老爸因為手太冰冷找不到血管 , 等護士拿溫熱水給老爸泡手後在抽血 . 

多天後打電話問檢驗結果 , 醫生說沒有問題結果都正常 , 就按照我說的方法 : 睡醒起床前 , 先在床沿坐一會兒慢點起身 , 比較不容易頭痛/昏 .

我們猜想是否因為老爸年紀大 , 心臟壓縮慢血液流通也慢 ,血流回腦內 , 又快動作起身才引起的頭痛/昏呢 ?                      





2014年10月14日 星期二

Wall Street Journal , martin-ho-creating-experiences ( 創造,經驗 ) 小成被華爾街日報訪問


在小成的臉書上 , 貼出 "華爾街日報" 記者對他的專訪 . 

努力有成果了 , 恭喜 !!!


Roseval and yours truly are in an article online on Wall Street Journal. Cool beans. @rosevalparis @simonetondo ‪#‎roseval‬http://wsimag.com/food-and-wine/11546-martin-ho-creating-experiences



Martin Ho, creating experiences    ( 創造,經驗 )

Game, set, and match   ( 遊戲中,設定和搭配 )

Gourmet specialty
Game, set, and match. Sommelier Martin Ho convinced me in three acts: The rosé vinified Nebbiolo Rosa Del Rosa (Proprietà Sperino), a grape variety which in Piedmont is usually used for full bodied Barolo, caught my attention. With its rich and complex overripe strawberry, mineral and herbal notes, this choice matched perfectly with the light «Carrot-Beetroot-Broccoli» starter. The Spanish red wine that was served next, made of Alicante grapes, is the result of a super small production of a Swedish individualist winemaker and triggered my curiosity.



It showed me that Martin Ho’s wine choices are no mainstream decisions. And, last but certainly not least, I was overwhelmed by the cider that was served with the cheese course. A surprising pairing that turned out to be just perfect. Not only unusual yet careful choices like that, but also the way Martin Ho explains the wines to the customers, convinced me. The restaurant Roseval is located in the authentic 20th arrondissement in 1 Rue d’Eupatoria. «I love this neighbourhood. It is less anonymous than many other areas in Paris. I see the same people every day and we greet each other!» says Ho smiling. Indeed, while sitting outside on the picturesque, simple and almost improvised terrace of Roseval and talking with Ho, he greets and waves at locals that pass by.



«My mum was an awful cook. Food at home was not really tasty and being modest, a very typical characteristic of Taiwanese, we rarely ate out» starts Martin on my question about how and why he became a sommelier. It was only at the age of 16, when he worked as a dishwasher in a Michelin starred restaurant, that he realised «food can be so good! » («Even just the staff meal tasted delicious to me»). This was his first encounter with good food. Years later, he worked as a cook in a small Italian wine bar in Copenhagen. «I turned out to be a quite bad chef. However, after work together with the manager Jos Kjer we usually drank a glass of wine. It was there that I discovered how interesting wine was to taste», explains Ho. Shortly after, the young Danish entered the wine business. Before coming to Paris in 2014 to work at Roseval together with the Italian chef Simone Tondo and manager Clément Boutreux, Martin Ho worked as sommelier in the prestigious Copenhagen Fiskebar.



Roseval, which takes its name from a French Potato variety, serves delicious dinner menus, prepared using only best local and seasonal produce. Martin discusses the menu with the chef and using his imagination, he chooses wines that match the food. I wanted to know how those pairings are created. «Besides the classical pairing possibilities of same food flavours with same wine flavours or working by contrasts, I like to add a flavour. This third way is however the most demanding and complex, but also the most inspiring approach to food and wine pairing.» explains Ho. He continues: «At Roseval, the food is in the focus, the wine steps back, also price-wise.» However, this does not mean that the restaurant’s wine cellar is not very well selected!



Not having a traditional formation of a wine academy, Martin Ho’s knowledge comes from his curiosity and positive attitude. «You have to be humble about wine. Everyday, there is something more you can learn. You need to keep a humble approach to this business. Keep yourself level-headed!» is his point of view. To keep the wine list unique and different from the rest of Parisian restaurant’s wine lists, Ho travels a lot, goes around to network with winemakers. Martin is convinced that «only by knowing the winemakers and how they work, I can better understand a wine.» This was beautifully shown with the Alicante wine, which -per se - is very special and peculiar, but being told the story about its origins, I started to understand and appreciate it.



«I only represent good people. I do not work with people I don’t like» is the young sommelier’s strict philosophy. That he knows his wines and who is behind them becomes clear when you see Ho during his work in the dining room of Roseval. He explains the wine, its origin, its flavours and why he chose it to serve with a certain course in a very nice and casual way, using a simple and easily comprehensible vocabulary. «Wine should be tasted emotionally and not too technically. I have to feel the people, their mood and the atmosphere. This changes continuously. I try to put myself in the shoes of our guests, try to understand them. I kindly push guests to try something new, but never push it too far. What I always attempt to do is to create an experience. Wine should never be seen in terms of money. It is all about sharing. When I visit winemakers they are happy to share, to see you smile. I want to give that same feeling of sharing to the guests.»



This philosophy of creating an experience, of sharing, came though also during our interview. Martin suddenly stood up to let me taste two wines. And with a nostalgic smile, he tells me about the producer Franz Strohmeier, about how he met that shy but extraordinary person that produced the Austrian rosé Trauben, Liebe und Zeit we were drinking. Then, tasting the Mâcon-Chaintré chardonnay white wine of Domaine Valette which was produced by a «cool family in very old school style», Martin starts talking more technically about the wine. But even when talking about the wine’s acidity and its slightly oxidised flavours, you feel Martin’s passion for that produce. His approach goes beyond naming the flavours, giving ranking points and seeing just the final end product wine. It is a holistic approach to this noble product, which means knowing the producer, having put your hands down and help in the production and knowing the terroir the grapes grew. Only knowing these backgrounds, you can represent a wine in a credible and deep way to really create an experience.



Restaurant Roseval
1 Rue d’Eupatoria
75020 Paris
www.roseval.fr
The next appointment is for the 8th of November.
Related Images
  1. Restaurant Roseval
  2. Vegetables
  3. Martin Ho
  4. Roseval specialty
  5. Restaurant Roseval
  6. Roseval specialty

2014年10月10日 星期五

不能只靠學生貸款過生活 , 因租屋難又貴



整理舊東西時翻出 2011 年的舊報紙 , 有則舊聞 :


學生租屋費漲價
出租屋少學生多 , 
學生無法用學生貸款支付高額租金



報紙右邊是丹麥第一至第四大城的租屋調查表 :

表左側是出租房屋種類(一個房間公寓 , 二個房間公寓 , 只有房間 )及供應數 . 右側是月租價錢 .

就以哥本哈根市只有房間出租的供應量 2010 年時有 255 房間(差別在 13% 之間 ) 月租費為 3495 克朗差別在 4% 之間 ) , 2011 年時月租費為 3648 克朗 , 房租就已經漲了 153 克朗 .

丹麥小孩大部分通常 13至15 歲或者更早 , 就開始先學著送一周一次的廣告和報紙賺零用 , 差不多 18 歲時都會搬出去自己租屋獨立生活 ( 可能嫌父母嘮叨 ) , 這裡所謂的獨立生活就是完全不向父母伸手拿錢 . 

所以在哥本哈根市就有本地和外地(來求學/工作)兩種年輕人要租屋 , 本地人(學生)因為熟識的人比較多 , 朋友之間都會互通有關消息 , 也就比較容易租到便宜屋子 .

不管本/外地人如果課餘時間不打零工是無法生活的 , 因為每月學生貸款基本(2014年)約為 2400 克朗 (住在父母家) , 如果是自己在外租屋學生貸款最高可領到 5900 克朗 ;當然如果領 5900克朗的學生貸款扣除一間房的房租 3648 克朗 ,剩餘 2252 克朗除了生活費(請看 http://wecindy813.blogspot.dk/2011/11/blog-post_30.html )吃飯和日常用品 包括書籍費用(學生書本一學期都要超過約一萬克朗) .電腦 . 電話 . 娛樂等 .....所以學生想要奢侈如手機 .衣服 .與朋友聚會 , 就必須打工賺取所需費用 . 丹麥的父母親可不會讓成年的孩子養成 " 飯來張口 , 茶來伸手 " 的人 , 因為父母親年老時也不會讓子女扶養的 , 一切都由政府負責啦 !

P.S. 學生貸款不必繳還 .