愛得太少
為到所愛的人﹐我們願意做很多很多...
但是我們仍然愛得太少了。
耶穌教導我們要愛仇敵。可能一般而言﹐我們都沒有甚麼人算得上是仇敵﹐但對於那些與我們不大相熟的人呢?
為甚麼願意跟所愛的人花一整天逛街﹐而不願意幫助沒有車子的朋友去購買必需品呢?
為甚麼願意為所愛的人完全不順路的長途跋涉﹐而不願意多花30分鐘在聚會後送住處較遠的朋友回家呢?
為甚麼願意為所愛的人別出心材地送上小禮物﹐而不懂得為在傷痛中的肢體送上一份問候?
是愛得不夠﹐愛得膚淺。
願意從今天起﹐學習像天父般完全﹐不再愛得太少.
馬太福音5章
43 你們聽見有話說、『當愛你的鄰舍、恨你的仇敵。』
44 只是我告訴你們、要愛你們的仇敵．為那逼迫你們的禱告。
45 這樣、就可以作你們天父的兒子．因為他叫日頭照好人、也照歹人、降雨給義人、也給不義的人。
46 你們若單愛那愛你們的人．有甚麼賞賜呢．就是稅吏不也是這樣行麼。
47 你們若單請你弟兄的安、比人有甚麼長處呢．就是外邦人不也是這樣行麼。
48 所以你們要完全、像你們的天父完全一樣。
聖法蘭西斯禱文
聖法蘭西斯禱文相信大家也曾聽過(也是一首詩歌)。當你在埋怨沒有人關心你的時候﹐有否想過你也可以去關心人呢? 而你身邊的人可能有比你更大的難處和需要呢?
願我們都能少為自己求，少求受安慰，但求安慰人，少求被瞭解，但求瞭解人，少求愛，但求全心付出愛。放下自我﹐多關心別人﹐多為身邊的人禱告﹐成為神的和平之子。
聖法蘭西斯禱文
神啊！求你讓我成為你和平的工具，
在創傷的地方，求你讓我播下寬恕；
在憎恨的地方，求你讓我播下愛心；
在絕望的地方，求你讓我播下盼望；
在黑暗的地方、求你讓我播下光明；
在悲哀的地方，求你讓我播下喜樂；
神聖的主啊！
求你讓我不多被瞭解，只求瞭解別人；
不多求被安慰，只求安慰別人；
不多求被人家愛護，只求全付出愛，付出我的愛來愛眾人。
因為我們寬恕的時候，我們才能夠得到寬恕。
我們失意的時候才能夠得到安慰；我們死亡的時候才能夠得到永恆的生命。』
Prayer of St. Francis
Lord, make me an instrument of Your peace.
Where there is hatred, let me sow love;
where there is injury, pardon;
where there is doubt, faith;
where there is despair, hope;
where there is darkness, light;
and where there is sadness, joy.
O, Divine Master,
grant that I may not so much seek
to be consoled as to console;
to be understood as to understand;
to be loved as to love;
for it is in giving that we receive;
it is in pardoning that we are pardoned;
and it is in dying that we are born to eternal life.
MIDI
今天我非常寂寞
作曲 / 填詞 : 黃霑
編曲 : 陳澤忠
今天我滿懷寂寞
今天我滿懷空虛
在我心裡萬千鬱結
孤寂苦苦相追
驅不散心頭寂寞
趕不去心內空虛
難理心緒難解心中結
苦悶似影長隨
昔日相聚歡笑
共對無掛無淚
他朝一旦別去
那日再會再聚
空有衷情萬丈
空有關懷千句
無語相看無聲相對
今日我心裡有淚
我曾用心愛著你
我會﹐但你會麼?
****************************************************
曲/詞：潘美辰
我曾用心的來愛著你
為何不見你對我用真情
無數次在夢中與你相遇
驚醒之後你到底在那裡
不管時光如何被錯過
如果這一走 你是否會想起我
這種感覺往後日子不再有
別讓這份情換成空
你總是如此如此如此的冷漠
我卻是多麼多麼多麼的寂寞
事隔多年 你我各分東西
我會永遠把你留在生命裡
Finding Neverland
感恩節當日﹐看了由Johnny Depp 及Kate Winslet 主演的
Finding Neverland .
曾經看過preview, 知道是關於Peter Pan 的故事的寫作經過。一向喜歡Johnny Depp, 不單是被他的外型吸引﹐更因他的演技出色﹐而且戲路廣﹐不會局限於某類形的角色。加上
Robert Ebert 給三星半﹐於是把火雞放進焗爐後便到了戲院。
果然沒有失望。很久沒有如此感動過﹐Johnny Depp 固然做得好﹐但最欣賞是飾演Peter 的小朋友
Freddie Highmore 。個人覺得他的演技比起Haley Joel Osmont 更好﹐更自然。剛看完就決定了要買DVD﹐如果有時間﹐真想再看多一次。不在此多說了﹐大家看過後﹐自然會明白。
誠意向各位推介 Finding Neverland.
明日早餐
Banana nut muffins
梁府感恩節大餐
Menu
羅宋湯 (亞媽煲﹐好飲)
火雞一大隻 (16 - 18 lbs) (唔識carve turkey, 所以好似斬白切雞甘﹐哈哈哈)
火腿 (8 lbs)
西籣花 (BL 既至愛同first love, veggie wise)
薯蓉
紅蘿蔔仔
Stuffing (第一次整﹐好入味)
String beans
Crab dip (同事介紹既食譜﹐係個bread bowl 度serve, 點麵包﹐ 好正)
Apple Pie (不過佢地係下晝食左啦)
技安係今日既主打。我就整左Apple Pie (送禮)﹐Turkey﹐Ham, 同Crab Dip﹐不過都係放焗爐﹐好方便。整左成日﹐不過都好enjoy, 重有時間出左去睇左場戲﹐去埋威府坐左一陣添。不過我地食得好快﹐整同食既時間完全唔成比例。同埋整左甘多野﹐我地好似食左一半都無﹐甘我諗下星期成個禮拜都要食turkey 同ham 啦。
食完飯﹐洗完野﹐重翻睇Ocean's 11﹐真係好正﹐甘遲d 去睇
Ocean's 12 就會記得清楚d 啦。
十年一度既感恩節大餐終於告一段落啦﹐2014年再見啦。
新產品
送禮自用皆宜﹐歡迎訂購。
Brought to you by BL...apple pie
hohoho...
Brought to you by Jackie 聖經蛋糕
(考考你的聖經知識)
材料：
1. 1 1/2杯士五25
2. 3杯耶六20
3. 6隻耶十七11
4. 3 1/2杯王上四22
5. 2茶匙摩四5
6. 少許太五13
7. 數茶匙代下九9
8. 一杯創廿四17
9.一湯匙撒上十四25
10. 2杯乾鴻三12
11. 2杯撒上三十12
12. 2杯碎民十七8
13. 按所羅門指引箴廿三14
製法：
在大盤內將#1放進，然後把#2分三次加入，打成奶油狀。
把#3六次放入，攪拌均勻。取另一個盤，把#4、#5、#6、#7混合。
將此混合物與#8相隔，分次放入奶油液內。加#9、#10，#11和#12拌勻。
放進二個9x5x3吋已先抹油的蛋糕盤內，然後放進已調至攝氏350度的烤箱內，
烤60分鐘，取出後，放室溫處冷卻30分鐘後才將蛋糕從盤取出。
P.S. 謝謝 Jackie!
這樣愛你對不對
如果愛你是錯﹐我寧願從來沒有做對過...
作詞：李宗盛 作曲：李宗盛
我這樣愛你到底對不對 這問題問得我自己好累
我寧願流淚也不願意後悔 可是我害怕終於還是要心碎
從未曾嚐過真情的滋味 從未曾真正想傷害誰
如果是我把愛情想的太美 我應不應該放棄這最後的機會
如果真心付出是一種罪 我懷疑除了自己我還能相信誰
如果失去真愛人們都能無所謂 那麼我又那來那麼多傷悲
如果真心付出是一種罪 我懷疑除了自己我還能相信誰
如果失去真愛人們都能無所謂 那麼我的心情又有誰能體會
夜遊Shoprite
唔係李蘢怡, 無得
夜遊杜拜﹐只有得夜遊Shoprite。
原來好多精明既消費者都係今晚去買感恩節要用既食品材料﹐所以排隊俾錢都排左好耐。10 年一度﹐梁家又會整火雞應節。今次BL會獻新猶﹐係Thanksgiving煮D 唔係甜既野﹐亦都會試整一D 未整過既甜品﹐不成功﹐便成仁, 一定要整到正為止﹐希望早日有新產品上市。
Breaking news:「鬼才」黃霑凌晨病逝
read more
American Apparel vs.Gap
今日睇New York Times 發現左一個幾新既牌子叫
American Apparel.
幾特別架, D衫全部無logo既, 重有D organic cotton 既T-shirt 添. 據講所有衫都係係Downtown LA 做既, 所有員工都 paid living wage (averaging $13/hour), 衫都係以合理價錢出售甘. New York Times 講到好似會有機會做到 Gap 大甘.
如果大家有興趣就去睇下啦, 不過暫時最近既門市係 New York. Toronto 都有架.
八里公路
一首Ben Leung 百聽不厭的傷感情歌...原來Leung Ben 的新碟真的如此出色.
作曲：林健華 填詞：林若寧
的士車廂裡 儘管挨近你
心知 擠迫得你喘不過氣
未去到結尾 並不知相戀這段路太短
沿路數十里 怎麼刻骨銘記
任我再接送你 你邊走邊嘆氣 原來白費心機
繼續愛你令我自卑 也許愛到最遠 我們只得八公里
*還可以 纏繞你 幾公里
難為我 容忍我 都是你
捱夠未 捱夠未 一路自虐至死 仍不肯放低你
從今起 離開你 幾千里
行兩步 捱兩步
但求為你 就放下你 (越行越遠﹐離我萬里)*
司機 怎講笑 亦不懂再笑
咪錶 好比心跳不可再跳
讓你我見證 幸福的風景一寸寸變小
回望倒後鏡 自己都不見了
習慣每晚接你 滿街燈色太美 唯求做你司機
看盡處處是紀念碑 我竟閉上兩眼看成這一世福氣 Repeat*
All I really need to know I learned in DBC...#5
More thoughts from class:
Process in the Changing of the Heart:
Step 1:
Waking Up - eyes open, the deaf can hear.
Regeneration. This is something we don't control though, regeneration is an act of God. All of life's drama is a battle between good and evil, true and false, right and wrong, beauty and horror, faith and unbelief, life and death. It's either or, no middle ground. And we always start on the wrong side. But thanks be to our God who is gracious...
Past grace: God said, "I am for you, I sent my only son to die for your sins, will I not give you everything?"
Present grace: God said, "I am with you, I will never leave you or forsake you."
Future grace: when we see God, we will be like Him
Step 2:
Owning up - facing reality, my circumstances, my sins.
We need to
- know what's wrong, identify specifically and accurately our sins, despite the temptation for blindness. Don't fool ourselves with euphemism, don't sugarcoat our sins and transgressions.
- realize that, "I do what I do," nobody makes me do it.
Don't blame our situation or people around us, don't just say, "it's not my fault."
- realize that
sin is serious before God!! Sinning is bad not because it's hurting myself or others, not because it's hurting my self-esteem or my social reputation, but sinning hurts God first and foremost.
Step 3:
Shifting weights
- confessing what's wrong
- asking for help
- confessing and trusting God for who He is
-
Joy: the true marker of real change, at the end of the process, there's a sense of relief, gladness and gratitude...the joy of repentance
洗﹐剪﹐吹之二 $800 Haircut?!
唔知大家剪髮一般花費幾多呢? $800 Haircut? 好誇張呀!
November 21, 2004
You Paid How Much for That Haircut?
By ALEX KUCZYNSKI
ON a recent weekday afternoon, Orlando Pita, hairdresser to celebrities like Jennifer Connelly, Naomi Campbell and Kirsten Dunst, received a client in his new salon, Orlo, on the third floor of a nondescript walkup on Gansevoort Street.
Mr. Pita, 42, stood mesmerized behind the woman's brunet head, puzzling in a way that suggested he was examining a compelling piece of abstract art. He worked in monastic silence, his scissors venturing only the most tentative stabs. With each move, he stepped back, occasionally blowing the hair with a drier, watching the way it waved under the heat, his brow pressed in concentration.
The entire process lasted about 80 minutes. And each minute cost about $10: Mr. Pita charges $800 for a haircut.
If that seems like an extraordinary sum to charge, consider that New York has always been the hub of the outrageously expensive coiffure. But what's different now is that there seems to be a race for the stratosphere, as if a haircut were the new It luxury item, as fetishized as a Kelly bag or a pair of Jimmy Choos.
As big-ticket hairdressers sprout all over Manhattan — with an especially dense concentration in the district formerly known for meatpacking — stylists, salon owners and customers are loudly debating exactly how much is too much.
Mr. Pita defended his $800 price tag, a new high for the city, and a fee that is the equivalent of twice the annual income of the average citizen of Bangladesh.
"Your hair is one of the first things people notice about you," he said. "You can spend a lot on clothes, but you wear your hair every day. The luxury market is not about needs, or `Is it worth it?' It's about `What can I spend?' "
Michael Gordon, the founder and president of Bumble and Bumble, which opened a salon on West 13th Street in May that is a curling iron's throw from Orlo, said he didn't buy that. At 40,000 square feet, with the most expensive haircut going for $250 but most much less, the Bumble and Bumble salon is pure populism next to Orlo's exclusivity.
"On the one hand, there is probably nothing you're going to buy that you're going to wear every day for six weeks," Mr. Gordon said. "On the other, it concerns me that some of the stuff is ego driven, bravado, a competition to see who can be more expensive. It's the hair version of who can get an appointment with Pat Wexler." (He was referring to Dr. Patricia Wexler, a New York dermatologist.)
For years New York stylists have been commanding prices many times higher than those in, say, Nebraska. Frédéric Fekkai raised eyebrows when he first started charging $300 a cut in the late 1990's. (Mr. Fekkai has been cutting hair less frequently in recent years. He entered into a joint venture with Chanel in 1996 and is now chief executive of Frédéric Fekkai & Company, which generated approximately $36 million in 2003, according to a report earlier this year in Women's Wear Daily. When he does cut hair, he charges $400 but is planning to raise prices next year, he wrote in an e-mail message.)
Robbin McClain, the editor in chief of American Salon, a trade magazine, said her antennae first perked up several years ago upon hearing that John Sahag, the onetime tonsorial minister to clients like Jennifer Lopez, was charging $400 for a cut.
"At that time that seemed really outrageous," Ms. McClain said.
In the last year several high-profile hairdressers have opened salons with big ambitions or big price tags. Leading the fray was Sally Hershberger, whose eponymous salon opened on West 14th Street last fall. Ms. Hershberger, who became famous for the shaggily demure style worn by Meg Ryan, charges $600.
According to a report by American Salon, the average women's haircut in the United States costs about $21 for a cut in a salon with fewer than 6 chairs, up to $44 for a salon with more than 13 chairs. So what makes a haircut that costs 14 to 18 times the average high-priced salon haircut in the rest of the country worth it in New York?
"Look, even $250 is expensive," Ms. Hershberger said over a high-protein breakfast at Pastis on Thursday, her hair scrunched in a style college students typically refer to as "bed head." "But you have to remember, hair is the first thing people notice. When you get a facelift, people say, `Hey, you look great, did you change your hair?' "
At Orlo, Mr. Pita said, he had at first had misgivings about charging such a high price. "I toyed with it at first," he said, a spectral black-and-white portrait of Kate Moss in platinum-blond hair staring down from the freshly painted white wall behind him. "Eight hundred dollars is a lot of money, but so is five, six, seven hundred dollars." But he said his price was a practical one, in line with the fees he charges for his work in the fashion industry doing runway shows and magazine shoots for photographers like Steven Meisel and companies like Gucci.
His explanation didn't wash with Ms. McClain of American Salon. "To me that honestly doesn't make that much sense," she said. A stylist on a shoot or a fashion show is paid by a corporate source, typically willing to spend the kind of money necessary to achieve perfection in an image that might reach millions of people.
"When you're on a shoot, someone else is paying for it, but when someone is in the salon, they're paying for it themselves," Ms. McClain said. "I don't get it."
Mr. Pita stood by his number.
"I decided not to offend my friends in the fashion industry," he said.
Kenneth Battelle, who runs the Kenneth salon in the Waldorf-Astoria and whose clients have included Jacqueline Kennedy Onassis, Gloria Vanderbilt, Brooke Astor, Lauren Bacall and Marilyn Monroe, said that charging $800 for a haircut was "an ego trip."
"And anyone who pays that much money to go to the meatpacking district to have their hair done is a meathead," he added. (Mr. Battelle charges $155, and does not accept tips.)
Certainly, having one's hair cut by one of the high-priced brigade means careful scheduling, and earns the kind of bragging rights New Yorkers love, like securing a table at Per Se or a private viewing of the Modern's galleries before the official reopening. In the case of Serge Normant, the new stylist at John Frieda on Madison Avenue, he is required by the terms of his contract to be in the salon just four days a month. His price: $500. (He said he tried to avoid tips.)
Mr. Normant said that because he, like Mr. Pita, has spent the bulk of his career working on runway shows and shoots and is not yet well known to the civilian salon-going public, anything higher than $500 would be "pretentious."
"But I'm not saying that next year I won't raise the price," he added with a wink.
Clients are quick to defend the pricey hairdressers. Kelly Killoren Bensimon, a former model and the author of "American Style" (Assouline, 2004), has had her hair styled by both Mr. Normant and Mr. Pita and said that women should consider the expense worth it.
"I know women who spend $400 on a pair of shoes they wear once," Ms. Bensimon said. "Why not spend $600 on a haircut that lasts for six months and turns a nobody into a somebody?"
The notion that a nobody will become a celebrated somebody by virtue of a haircut bothers Dr. Dawn Esposito, the chairwoman of the sociology department and a professor of popular culture at St. John's University in Queens.
"That sounds like it's about the cult of celebrity and living vicariously," Dr. Esposito said. " `Wow, if this person has done Naomi Campbell's hair or Sarah Jessica Parker's hair or Jennifer Aniston's hair, then maybe I can be more like that celebrity. Imagine whose hair they have touched.' " While the price undoubtedly lures a clientele that is mostly wealthy, "you're probably also seeing a fair number of middle-class women who are putting the charge on their credit cards," she said. "And that's just sad. It's obscene the things we do with our disposable income. And the disposable income we imagine we have."
Penny Howell Jolly, a professor of art history at Skidmore College and the principal author of "Hair: Untangling a Social History" (Frances Young Tang Teaching Museum, 2004), said that hair has been known throughout history to function as a billboard, advertising one's status, class and political or religious beliefs.
"But I'm not sure an $800 haircut would be evident walking down the street in the way that an 18th-century French aristocrat would be noticeable with a powdered wig," she said. "So what is it for? Your own satisfaction knowing that you can spend $800 on a haircut and almost no one else in the world can? Or maybe it's something you talk about at cocktail parties, and everyone in your social circle knows that this person charges $800, and it becomes a social marker that way."
At Bumble and Bumble, Mr. Gordon (who cuts hair very rarely) said that high prices often make for an eventually boring clientele.
"When I started out, training in these blue-blood salons in London in the 70's, we got a very specific type of person," he said. "These were women who visited the salon once, twice, five times a week. They didn't even touch their own hair with a hairbrush. And that's not the kind of client we want here. I knew we didn't want that Park Avenue, Madison Avenue, just-wealthy types. They don't want change. We want the cool people to come. And they do."
But the cool celebrities flock to the high-end stylists. Ms. Hershberger often styles Sarah Jessica Parker's hair, she said. But Mr. Normant also mentioned last week that he had an appointment with Ms. Parker. John Barrett, whose salon is in Bergdorf Goodman, has also done Ms. Parker. And so has Mr. Pita.
Celebrities, by the very nature of the work they do, tend to flit from one hairdresser to the next, who tout their celebrity-friend affiliations like 8-year-olds with cool baseball cards.
The reality is, Mr. Barrett said, that "if you're the right person, you won't be paying anyway." The famous actress or singer won't pay; the public relations firm or the production company or the magazine will.
"The reality is Sarah Jessica Parker and Julia Roberts get their hair done on a daily basis," Mr. Barrett said. "And the person who will do their hair is determined by the photographer or the art director of the shoot. I hate claiming actors as my own because actors tend to be fickle, and they go, as they should, from one person to another because they don't want to look the same all the time. I've done everybody, but do I claim they are my loyal clients and best friends? No."
He added: "Actors struggle and struggle and are penniless, until one day they become famous and rich and no one allows them to pay for a thing. It's kind of hilarious and sad at the same time. When you are making $104 million a film, no one will let you pay for a haircut or a dress."
Mr. Barrett charges $400 for a haircut, a price he calls "bargain basement."
Whenever a stylist is written up prominently in a fashion magazine, he or she will start to see a group of clients Mr. Barrett refers to as "the searchers," a group probably eagerly dialing Mr. Normant (the subject of a glowing profile in November Vogue) and Mr. Pita (scheduled for January Vogue) right about now.
"This is the troupe of people who read every beauty story, and they come in and get a haircut, and then they read someone else's name in a magazine and move on," Mr. Barrett said. "They'll go from stylist to stylist, constantly looking for the magic thing. I don't know quite what they are looking for. Because I don't think they ever find the magic. And I don't think what they are looking for can be found in a pair of scissors."
Copyright 2004 The New York Times Company
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愉快的午膳
很久沒有與大家一同吃午飯了 (Angie 除外﹐哈哈)。今天到了一家平常少到的食肆﹐食物不錯呢! 大家笑笑說說想想﹐熱鬧非常。雖然因車的緣故﹐要先走 (感恩及時趕到﹐$3), 但再一次跟大家愉快地用飯﹐覺得很開心呵。從今日起﹐希望不再錯過這些團契的機會。
總有你鼓勵
這兩個星期六晚上﹐都有機會與你談到近日自己生命裡的掙扎.
多謝你的聆聽, 鼓勵與代禱。 彼此在各方面都有很多不同之處﹐很高興過去數月能加深認識。大概這些生命裡的低潮能叫大家都將心門打開一些﹐為你的成熟感恩﹐為你的掙扎向神擺上﹐大家一同努力愛神更多。
彼此分擔﹐分享﹐這就是團契。
死穴
越來越相信﹐就好像武俠小說的主角一樣﹐每一個人都有一個死穴﹐可能是一個人﹐可以是一件事﹐一個習慣﹐一樣愛好。
最近﹐發現了自己的死穴﹐不明白﹐明明不值得為某人某事再枉費時間﹐由頭到尾都不值得﹐一眾友好都如此說﹐但暫時仍未能完全除去心魔﹐現正閉門練功﹐希望能早日徹底破解死穴。
BL 大揭秘之二...早餐
早餐A - 餐蛋麵
上一次寫這個專題﹐原來已經係八月尾的事了。唔知重有無讀者記得有呢個專題呢?
熟識BL的朋友可能都知道一日三餐之中﹐BL最鍾情既就係早餐。無論係中式既白粥油條﹐炒米粉﹐火腿蛋飽(可惜宜家無人好乖甘係禮拜日幫我買啦﹐嗚嗚)﹐或係西式既麥記既薯餅(其實diner 既home fries 重好食) ﹐香腸煎雙蛋(哈哈﹐令雪花冷衫諗起畫Ｑ太郎首歌添)﹐cereal, 只要係早餐既話﹐BL都好岩既。除此以外﹐BL重有個怪辟﹐就係好鍾意係夜晚食D早餐既野當飯食。有時唔食飯﹐食cereal 又一餐。好似今晚甘﹐一時興起﹐就煮左個早餐A當飯食。好耐無食過啦﹐真係好正。
所以BL又特別鍾意D 成日都serve breakfast 既diner. 零晨時分﹐食返個western omelette, 唔錯唔錯。
人生最佳享受之一...早餐的食品當作晚餐.
謝謝你的愛
"Count your blessings, recount if necessary."
今日﹐為你對我的關懷﹐向神感恩。
多謝!
"親愛的弟兄阿、我們應當彼此相愛．因為愛是從 神來的．凡有愛心的、都是由 神而生、並且認識 神。"
(約翰壹書 4:7 )
朋友好久不見
門外秋色
慵懶
近日不知為何﹐做事不大起勁...
是因某人某事嗎? 是工作? 是身體? 是天氣?
還是終於發現太累了?
一星期中﹐原來沒有一天能完全靜下來﹐真的不知道從前怎能週末也由早到晚﹐當義工﹐開會﹐聚會﹐不停地四處跑﹐不停地做做做﹐不停地趕趕趕﹐不停地﹐不停地...
可能真的要休息一下。
Brought to you by 鬼魂國王 Sequel
好可愛呀﹐多謝晒。
台慶與我
11月19日係一個好特別既日子﹐一個相信係BL有生之年都唔會忘記既一日...就係無記既台慶。
細個既時候﹐未有internet, 又未興唱K, 又無cable, 所以除左睇書﹐平時最大既娛樂就係睇電視啦。記得幼稚園既時候BL係讀下晝班既﹐加上BL父母好laissez-faire , 所以細細個就已經會睇埋歡樂今宵先至訓。之後小學﹐中學﹐好少出街﹐下晝就會睇下早期既日劇﹐平日夜晚當然會睇劇集啦。記得某年暑假﹐無記係中午重播劉華同陳玉蓮套神雕﹐2點重播鑽石王老五﹐BL差不多成個暑假都係步係個電視前面。甚至乎考會考既時候都照常睇電視﹐因為果時好似做緊某套黎明既劇集, 不過for the record, BL當時好有discipline 讀書架﹐所以會考成積一d都唔失禮。
因為係一個電視迷﹐所以每年都好期待台慶既來臨﹐睇明星都係其次, 最緊要係係龍鳳呈祥賀台慶既時代﹐每年都有鄧英敏出黎送番層樓既超級電視迷問答遊戲。BL 最鍾意玩問答遊戲, 每次睇都好興奮﹐好投入﹐甘當然好多問題都答得岩啦。
係幾年前﹐菜C 同菜頭同菜花﹐係等食飯既時候自己玩左一次超級電視迷問答遊戲﹐由莊靜宜, 賈思樂, 露雲娜﹐景黛音, 蔡立﹐講到黃造時, 好正。不過最經典既問題當然就係﹐香港83﹐點解要殺死由熊良錫飾演既亞D啦。不過當然呢個問題係難唔到一個超級電視迷既。
時移世易﹐BL 對上一套睇既劇集係已經年代久遠既刑偵IV。所以BL都已經收左山﹐唔再玩超級電視迷問答遊戲啦。
hohoho...
尋晚發現,原來除左電腦哥哥之外重有一個人時時講hohoho...
鍾Sir 介紹 - flickr.com
古巨基
Originally uploaded by 雪花冷衫.
大部份blog友都曾經post 過相上blog. 比較早加入blog 界既都係用
photobucket. 不過近期呢個site 無左free acccount, 所以有D blog 界友好係用hello 既。今日﹐鍾Sir 介紹左個新
site 俾我。似乎好唔錯﹐可以直接係呢度 blog, 唔洗copy 個tag. 但係直接blog 就好似用唔到中文﹐都算係一個大既缺點,但係用英文就唔錯既。
個site重有其他既function, 好似可以同D friends link 埋一齊甘。岩岩用﹐都重要explore 一下﹐不過大家不況sign up 左先啦。如果唔係﹐遲D 可能又會無得sign up 架啦。
哈哈﹐不過﹐呢張相呢﹐就同鍾Sir 無關既﹐係我既test post. 係岩岩個禮拜日影既﹐如果大家有興趣就估下係邊度﹐係咩情況之下影啦。不過都好難估啦我諗﹐不如大家用問問題既方法啦。
朋友的愛
作曲：伍樂城
填詞：黃偉文
編曲：伍樂城
監製：伍樂城 RNLS
Ｇ：相識 文往 如果
很順利前行 是情人
Ｃ：相識 交往 如果
彼此也等多一等 逐漸變熟人
Ｇ：當初一衝動下 若果與你試著熱吻
Ｃ：今天應該不難和你 備受看好
Ｃ＋Ｇ：就結婚 但是 此際
終於做了熟人 而我卻又等它發生
Ｃ：為甚麼只可跟你 維持朋友的愛
Ｇ：無人知偷偷約會 也會覺得不該
Ｃ：為甚麼只可給我 純情神聖的愛
Ｇ：為甚麼她比我遲到 卻勝出比賽
Ｃ：招呼 擁抱 明知
這擁抱出於好心 但亦算動人
Ｇ：必須等生日吧 或者你會送贈熱吻
Ｃ：空出一張嘴唇而你 在面頰邊 共我親
Ｃ＋Ｇ：現在 的你
心中另有別人 而我卻是死不了心
Ｇ：為甚麼只可跟你 維持朋友的愛
Ｃ：無人知偷偷約會 也會覺得不該
Ｇ：為甚麼只可給我 純情神聖的愛
Ｃ：為甚麼她比我遲到 卻勝出比賽
Ｇ：為甚麼只可跟你 維持朋友的愛
言談間彼此對望 也會覺得不該
Ｃ：為甚麼相親相愛 仍然無法戀愛
Ｃ＋Ｇ：為甚麼她不算朋友 卻更加可愛
估野...
以麵之名
尋日﹐晨早流流﹐金田B同A子﹐以拉麵之名上左NYC。
關於
來來軒既野﹐大家係
A子度都睇過啦﹐不如係道同大家講下金田B係NYC既新發現啦。
1) Teriyaki Boy 係未關晒門既﹐係來來軒傍邊就有一間啦。
2) 係Union Square 附近﹐9th St & 3rd Ave 有間叫Sunrise Mart 既日本超市。有Kose 出既﹐包埋頸既補濕面膜﹐$13.99, 五個﹐唔貴﹐重有種係美白既。
3)係Sunrise Mart 傍邊﹐有間叫
Panya 既bakery, D 包同甜品好靚。但係我地無食到﹐下次可以試試。
4)香港超市係有Rice Line 賣既。
5)香港超市係有粟一燒賣既﹐ $1.39, 金田B見過最平。
6) 原來豆沙鍋餅既豆沙係用紅豆做既。甘即係豆沙餅既餡都係紅豆啦。甘原來金田B係食固體唔凍既紅豆野既。
7) 就算唔聽1480都可以玩估歌仔架。金田B自己做
DJ 打碟﹐聽盡
瀾之選II﹐金田B 9/13/04﹐金田B's Choice 1 &2, 寶麗金真開心精選04. 因為近期樂壇二打六太多﹐好多歌聽完好快就唔記得係咩﹐要估估下先記得。不過當然﹐好似古巨基呀﹐周杰倫既就唔同啦。但係大家都好同意﹐聽來聽去﹐都係聽唔到Jay D 國語講咩。
8) 今次呢﹐金田B有食到雞蛋兒子﹐雖然上次我上NYC你叫過我買手信俾你﹐但係衰仔你就無份啦。鬼叫你去朝聖無買野俾人地咩﹐甘你知金田B好難做架啦﹐ 唯有犧牲小你啦。
9)
Beard Papa 既 cream puff 真係超超正。Cream 係金田B 既至愛﹐但係講真﹐甘正既cream, 又light, 又香﹐金田B 都係第一次食到。
講著甘多先﹐D 相明晚先出街。
詩篇第6 篇
昨夜的禱告...
1 耶和華阿、求你不要在怒中責備我、也不要在烈怒中懲罰我。
2 耶和華阿、求你可憐我．因為我軟弱。耶和華阿、求你醫治我．因為我的骨頭發戰。
3 我心也大大的驚惶。耶和華阿、你要到幾時才救我呢。
4 耶和華阿、求你轉回、搭救我．因你的慈愛拯救我。
5 因為在死地無人記念你、在陰間有誰稱謝你。
6 我因唉哼而困乏．我每夜流淚、把床榻漂起、把褥子濕透。
7 我因憂愁眼睛乾癟．又因我一切的敵人眼睛昏花。
8 你們一切作孽的人、離開我吧．因為耶和華聽了我哀哭的聲音。
9 耶和華聽了我的懇求．耶和華必收納我的禱告。
10 我的一切仇敵都必羞愧、大大驚惶．他們必要退後、忽然羞愧。
Ｏ仔
Ｑ太郎人物介紹:
Ｑ仔 (Q-taro): Ｑ太郎。絕技: 善良, 隱身及變做一隻白飯魚, 懂做家務。弱點: 為「鬼」白痴低能, 最怕汪汪。
Ｏ仔 (O-Jiro): Ｑ太郎細佬。絕技: 無所不能, 變身隱身。弱點: 不懂人話, 只會叫「巴譏啦打」。
Ｕ子: Ｑ太郎女朋友。絕技: 打柔道, 經常找Ｑ太郎作練習對象。弱點: 不懂做家務, 粗魯。
Ｐ女: Ｑ太郎妹妹。絕技: 溫柔可愛, 法力高強。弱點: 差不多沒有缺點。
星仔: Ｑ太郎死敵。電視譯作「杜龍」, 從美國來的, 住在老伯家, 喜歡Ｐ女, 知識廣博法術高強, 但太囂張, 最怕酸瓜散發的氣味。
健太: Ｑ太郎同屋主人之細仔。和叮噹裡的大雄性格相似, 暗戀同班同學尤嘉利小姐。
正太: Ｑ太郎同屋主人之大仔。和叮噹裡的阿福樣貌相似, 暗戀班中美子同學。
其他散角:
爸爸, 媽媽, 老伯, 博士同學, 食麵太郎。
Shoyu Ramen...preview
有獎遊戲之"巴譏啦打"
今朝技安突然諗返起呢句野﹐哈哈﹐我地諗左一陣先記得係邊個講既。好耐無正式玩過有獎遊戲啦﹐又同大家玩下先。最先估中既有NYC 帶來既零食一份。
Brought to you by 鬼魂國王
IQ 題
近日見花蝴蝶係
佢個Blog度大放謎彩, 令我蠢蠢慾動﹐想係度同大家玩下IQ 題 . 不過都係花蝴蝶提供既.
講明先, Jackie, 花蝴蝶同IG 冇得玩.
三箋燈一張凳 (打一四字詞)
傳說中的 Chick-fil-A Chargrilled chicken sandwich
大雨天, 無係便利店
避雨, 去左Liberty Place 食lunch.
原來一直未食過
Chick-fil-A, 突然間想起
包天包地同傳說中的 Chick-fil-A Chargrilled chicken sandwich, 於是 order 左 combo #2. 有D期望, 不過都算唔錯.
良久沒有去過Liberty Place, 想不到Teriyaki Boy 關了...
過來人
曲: 唐奕聰 詞: 黃偉文 編: 唐奕聰
如果說戀愛已讓你太憤怒 從不會體貼答謝你那愛慕
請檢討～你那態度
不要假設我沒有上過路 如果我講中你又會否照做
不必急燥 有我帶路
* 就當必須參加這冷酷的 紀念儀式
以後將當中的感覺累積 兌換回憶 來回憶
我也試過暗戀 極混雜味道 寂寞又愉快 接近自豪
我也試過錯愛 像入夜後負傷匆匆路 艱苦也焦燥
我也試過有點灰心 不知怎去愛才算 想找個人傾訴 如何活到老
(我也試過有點擔心 精彩戀愛再難碰到 怎知那段戀愛......回頭便碰到)
可有戀愛故事永遠燦爛 同樣也不會註定永久暗淡 不必嗟嘆 挫折有限
Repeat * *
Out of sight, out of mind
大概不能見怪吧﹐總比視而不見好些。
人一走﹐茶就涼
如果人未走呢?
或許是點錯了﹐又或點對了﹐但店員送錯了。無論如何﹐大概這不是我的一杯茶。
沒有期望...
好友們常勸說﹐沒有期望﹐就不會失望...
是的﹐很同意﹐已經很努力了﹐但要做到完全沒有期望﹐似乎是不可能的吧。
對人對事﹐已經看得很開了﹐不強求﹐因為勉強無幸福。但有期望﹐也是人之常情吧。寫信就希望有回音﹐留口訊就希望有回應。對好朋友﹐比對點頭之交有多一點期望也不太過份吧。難道徹頭徹尾﹐都是一場誤會? 只是自己一廂情願地將泛泛之交當知心?
中華萬年網
介紹完一個為小朋友而設,宣揚中華文化的「中華里」 ﹐又推介一下這個
中華萬年網.
很喜歡網址將歷史﹐地理﹐野史﹐文學共惹一爐﹐ 版面設計非常專業同user-friendly (仿如遙控般的menu)﹐不過就好似load 得慢少少。但係本人見識少﹐好似呢個甘大規模﹐論盡中國萬年史既網站﹐都係第一次見。
「中華里」
今日在網上漫遊時發現了
「中華里」這個網站。
其實它的對象為香港50多萬小學生﹐為了鼓勵兒童學習中華文化。但是對於我們這些海外華人來說﹐真是一個好地方去認識(或是重溫)中華文化。很有趣呵﹐在講不同人物的專題內﹐除了介紹人物生平﹐還會提到那人的姓氏來由﹐其出生地的地理及其他有關的東西。大家有時間不況去參觀一下。
黃景仁
黃景仁，字仲則，清乾嘉年間名滿京華的詩人。生於太平盛世即一生坎坷。仲則英年早逝，遺下兩千多首詩篇。黃詩沉鬱清壯，縱橫飄逸，直抒懷抱，風格近似李白和李商隱。尤其是他的纏綿徘側的情詩與李商隱的《無題》詩風格相近。現代作家郁達夫的小說《采石磯》，乃選材於仲則的《感舊四首》，敘述仲則少年時一真情史。仲則詩集中 "全家都在風聲裏，九月衣裳未剪裁。"別後相思空一水，重來回首已三生。" "茫茫來日愁如海，寄語義和快著鞭。" 都係當時傳誦一時的名句。
李商隱 無題
昨夜星辰昨夜風
畫樓西畔桂堂東
身無綵鳳雙飛翼
心有靈犀一點通
隔座送鉤春酒暖
分曹射覆蠟燈紅
嗟余聽鼓應官去
走馬蘭臺類轉蓬
四月: 我想你是對的。
星之碎片
一首仍然深愛的歌﹐良久未有聽過了﹐原來一直在iTunes 的library 內。 偶然再聽到﹐曾經感動過﹐留戀過的歌詞﹐今日﹐彷如一根刺在心頭﹐又彷如一塊大石﹐將心壓成無數的星之碎片...
曲+編+監：伍樂城@RNLS /詞：林夕
梁: 我聽見我們坐飛毯 去找星之碎片
而我們能遇見 令天空更閃
楊: 我聽見有人唱聖詩 聲音表演我知
世上誰是我神秘的天使
梁: 帶著期待在地下鐵外逗留在出口
懷疑誰正在盼望我帶她出走
＊合: 等你 多久 潮濕的快感 來自你雙手
陪你 蒙上眼睛看盡大世界
聞到你生命如無限大
楊: 隨呼吸風中舞擺
合: 伴我在逛街
跟你 蒙上眼睛看夢幻世界
肉眼怎可了解
梁: 幸福找不到邊界
合: 誰擔心給你拐帶＊
梁: 我信也能看見的 給撫摸的氣息
我若存在過 誰理深淺色
楊: 帶著期待在地下鐵每日尋覓出口
懷疑下個站有人扶著我出走
Repeat ＊
梁: 情為何物哪用看真理
楊: 陪你 蒙上眼睛看盡大世界
合: 聞到你生命如無限大
楊: 慾望在風中舞擺
合: 伴我在逛街
跟你蒙上眼睛看夢幻世界
肉眼怎可了解
梁: 幸福找不到邊界
合: 誰擔心給你拐帶
三個寂寞的心
曲:Joseph Lai
詞:潘源良
(菜C) 他讓半杯黑咖啡繼續等
無聊地望向天花吊燈
人彷彿此刻身在此處
心卻在世外遠行
(菜頭) 她掠過的黑眼睛透入心
懷著願望也像是疑問
獨坐於金色的下午
沒半點聲音
(合)他/她可是（互相吸引）
心裡人（夢想那人）
三個寂寞的心 是隔開但也近（彼此靠緊）
他/她可是心裡人
三過寂寞的心 是隔開但也近
(菜花)他望去彷彿可親也陌生
人如現在向這面行近
是否應該給他認識我
不再讓各自遠行
(菜頭)她在這刻眼光似在等
祈求著某此東西發生
是否應該起身步近
或各有各等
Cha-siu Ramen
係NYC既時候, 時時去SAPPORO. 都有去過HONMURA AN, 但係就覺得麻麻.
The New York Times
November 10, 2004
Here Comes Ramen, the Slurp Heard Round the World
By JULIA MOSKIN
As a Tokyo-based jazz musician, Shigeto Kamada used to book gigs for his band in remote towns in Hokkaido (the Japanese equivalent of, say, northern Wisconsin), just so he could taste the ramen there. "I would hear of a place with a special broth or a new topping, and I just had to taste it," Mr. Kamada said.
"Ramen?" you ask. "That plastic-wrapped block of dry noodles and powdered soup?" But freshly made ramen is another thing altogether. In Japanese ramenyas (ramen shops) a bowl of ramen holds a house-made soup, springy noodles, the chef's own tare (a mix of soy sauce, sugar and rice wine to flavor the soup) and exactly six traditional toppings. The wait at top Tokyo ramenyas can be up to three hours.
Remember the 1985 movie "Tampopo," in which a ramen chef undergoes training as rigorous as a boxer's to create the perfect bowl of noodle soup? That's ramen mania.
And with new and authentic ramenyas opening in Manhattan, New Yorkers are getting a taste.
Places like Momofuku, Minca Ramen Factory and Rai Rai Ken in the East Village offer Berkshire pork, free-range chicken and proprietary blends of organic miso paste. In Chelsea the just-opened Nooch, part of a Singapore-based chain, is raising the fabulousness quotient of ramen with Karim Rashid-designed donburis (bowls) and a D. J. booth. Chikubu in Midtown makes its succulent ramen only on Friday and Saturday, but it draws a loyal crowd of regulars. Sapporo, though it has all the charm of an office cubicle, serves the best goma (sesame) ramen in the city.
The difference between these richly satisfying bowls and packaged ramen, flavored mostly with MSG, is vast. "New York might never have really great ramen, just like Tokyo might never have really great pizza," said David Chang, the Korean-American chef, trained at Craft and now the owner of Momofuku. "But I'm having a lot of fun trying."
In Japan ramen is more than a cheap cup of noodles. It is the national dish, cheaper than sushi, available everywhere and perpetually fashionable. With its rich, meaty broth, ramen is very different from other Japanese soups; in fact the dish is a relatively recent import from China. But since ramen became popular in Japan in the 1950's, it has been a national institution: quick, inexpensive street food, as closely associated with young people and budget meals as it is here. One Japanese name for instant ramen is gakusei ryori, or student cuisine. Ramen stalls cluster around train stations, and vending machines provide customized bowls.
"It's inescapable" said Mark Schilling, an Ohio native who has since 1975 lived in Japan, where he is a film critic. Especially in the winter Japanese diners line up to indulge in the much-loved ramen ritual, wreathed in steam, salt and slurping.
It is fiercely beloved and bitterly missed by expats like Mr. Kamada, the musician, who owns Minca Ramen Factory in the East Village.
"I only started making ramen here because I needed some to eat," he said. "I can't live without it."
He is hardly alone. "There is an insatiable appetite for ramen and ramen culture in Japan," Mr. Schilling said.
Like American barbecue joints, ramen shops close when they run out of their key ingredient: soup, which is always carefully made on the premises, like a French stock. This only adds to the mystique.
In Japan ramen chefs can become famous by playing variations on the ramen formula, like browning the scallions that garnish the soup. Such innovations are covered in magazines like 1 Week Tokyo, which has a column devoted to ramen, and on television. Prime Minister Junichiro Koizumi is often photographed at ramenyas, sitting at the counter along with the regular customers, just as our political candidates conspicuously patronize country diners. Last year an online brokerage firm, Traders Securities, inaugurated an investment fund with returns pegged to the earnings of 200 ramenyas around Japan.
The ramen museum and theme park in Yokohama, which serves all eight major regional styles of ramen, receives more than 120,000 visitors each year. This is not to be confused with the instant ramen museum in Ikeda, a separate tribute to the founder of Nissin Foods, Momofuku Ando, who had the bright idea of deep-frying ramen noodles to preserve them. Nissin produced its first packet of instant ramen in 1958. In 2003 each Japanese citizen ate an average of 45 packets of instant ramen, or almost six billion packets. (Americans ate nine packets a person, or about 2.6 billion.)
In Japan there are more ramenyas than any other kind of restaurant, over 200,000 at last government count, in 2002. Each one holds only about eight customers (hence the long waits). As at a sushi bar, part of the ramen experience is sitting at the counter, watching the cooks and directing them to add a little more of this and a little less of that. The Japanese do not cook this complicated dish at home, but leave it to the ramenyas. The classic ramenya meal starts with a plate of gyoza (crisp fried pork dumplings, also of Chinese origin) and a beer, followed by a big bowl of soup and noodles, eaten with as much slurping as possible.
The manager and chef of Rai Rai Ken, Hirokazu Yoda, has been (figuratively) immersed in ramen all his life. His parents own a ramenya in Tokyo. He says that each element of a bowl of ramen deserves equal attention, especially on non-Japanese terrain. "The soup alone took two years to develop here," he said. Ramen is definitely fast food in that it is served and eaten quickly, but making the different elements of the bowl is a full-time commitment.
First into your donburi (bowl) go a few spoonfuls of the chef's tare of intense seasonings. The tare is stored in a terra-cotta pot and aged to mellow its flavors: more ingredients are added as needed, but the pot is never emptied or cleaned. According to Satoru Chida, the manager of the Midtown restaurant Onigashima, some noodle shops have been replenishing the same tare pot continuously for more than 300 years.
To the tare flavorings like ginger, garlic and miso are added. This is where the flourishes of the chef have the most play. At Minca, Mr. Kamada uses a pungent purée of fried garlic and oil. At Rai Rai Ken, Mr. Yoda blends five kinds of miso.
A big splash of soup, enough to keep the noodles hot for at least 10 minutes, comes next. The soup can be based on pork, chicken or a combination of seafood and kelp, which is traditional, but not very popular in New York ramen shops. Mr. Chang said: "I use bacon, ham hocks, dark chicken meat and roasted pork bones, and then I deglaze with sake. In Tokyo I would probably be run out of town, but this is my own creation."
Now the noodles. Ramen belongs to the family of Chinese mein, meaning noodles. (The word "ramen" is a Japanese pronunciation of the Cantonese term "la mein.") Oil is added to the dough and also sodium bicarbonate, to make the noodles springy. Resistant noodles, not soft ones, are the ideal, though many New York ramen chefs admitted to cooking them longer for American customers. "We like them to be ha gotai," Mr. Yoda said, a phrase that translates as "responds to teeth," or al dente.
The toppings are sliced and readied: traditional ones include cha-siu, roast pork; tamago, a hard-cooked egg, with soy sauce added to the cooking water, which turns the egg white a pale brown; naruto, a slice of white fish cake with a spiral of pink; scallions; black mushrooms (known to Chinese food fans as tree ears); and bamboo shoots. Butter and corn, oddly, are also popular toppings. (Both are rare in Japanese cooking.) Another garnish is a poached egg, which transforms the dish into tsukimi ramen, or moon-viewing ramen, with the deep yellow yolk representing the autumn harvest moon.
Japanese diners start with the noodles, lifting them with chopsticks and sucking up the strands whole. (Biting noodles is considered unlucky in most Asian cultures, as they represent longevity.) The toppings are eaten between mouthfuls of noodles. And last comes the broth, which grows richer and more flavorful as it cools, because the starch of the noodles and the flavors of the toppings have been released into the soup.
By phone from Tokyo, Mr. Schilling offered an illustration of the stature of ramen in Japanese culture. "I just got back from a screening at the Tokyo Film Festival," he said. "And guess what Kadokawa — it's a major media business, like the Japanese equivalent of Time Warner — gave to the audience as a perk? Five packages of instant ramen."
Copyright 2004 The New York Times Company
.[+/-] result
JAPAN IN A BOWL
NEW YORKERS have several choices for sampling Japanese noodles:
CHIKUBU, 12 East 44th Street, (212) 818-0715. Ramen on Fridays and Saturdays.
HONMURA AN, 170 Mercer Street (Houston Street), (212) 334-5253.
MINCA, 536 East Fifth Street; (212) 505-8001.
MOMOFUKU, 163 First Avenue (10th Street); (212) 475-7899.
NOOCH, 143 Eighth Avenue (17th Street); (212) 691-8600.
ONIGASHIMA, 43-45 West 55th Street; (212) 541-7145.
RAI RAI KEN, 214 East 10th Street; (212) 477-7030.
SAPPORO, 152 West 49th Street; (212) 869-8972.
SOBA-YA, 229 East Ninth Street; (212) 533-6966.
SOBA NIPPON, 19 West 52nd Street; (212) 489-2525.
綺懷 黃景仁
幾回花下坐吹簫，銀漢紅牆入望遙，
似此星辰非昨夜，為誰風露立中宵。
纏綿思盡抽殘茧，宛轉傷心剝後蕉，
三五年時三五月，可憐杯酒不曾消。
采桑子 馮延巳
小堂深靜無人到
滿院春風
惆悵牆東
一樹櫻桃帶雨紅
愁心似醉兼如病
欲語還慵
日暮疏鐘
雙燕歸棲畫閣中
意興闌柵
當眾人仍然興高彩烈的時候﹐已經有點意興闌柵...
終生誤
都道是金玉良姻﹐俺只念木石前盟。
空對著山中高士晶瑩雪﹐終不忘世外仙姝寂寞林。
嘆人間﹐美中不足今方信:
縱然是齊眉舉案﹐到底意難平!
你怎麼捨得我難過
曲、詞:黃品源
對你的思念是一天又一天 孤單的我還是沒有改變
美麗的夢何時才能出現 親愛的你好想再見你一面
秋天的風一陣陣的吹過 想起了去年的這個時候
你的心到底在想些甚麼 為甚麼留下這個結局讓我承受
最愛你的人是我 你怎麼捨得我難過
在我最需要你的時候 沒有說一句話就走
最愛你的人是我 你怎麼捨得我難過
對你付出了這麼多 你卻沒有感動過
好!
神看著一切所造的都甚好．(創世記 1 :31)
好同學 - 次次都要你車埋我返學﹐一齊傾下講下上堂﹐事奉﹐生活﹐etc. etc.
好亞媽 - 整好晒野﹐等我地返學之前有得食。mashed potato 好好味!
好姊妹們 - 大家一齊分享生活中既甜酸苦辣﹐好長既email, YM, 一齊見證神係個人﹐家庭﹐工作上既恩典﹐小禮物, 食飯﹐飲野﹐傾心事
好妹妹們 - 係你地身上睇到神點帶領你地成長﹐一齊學習﹐無論係事奉﹐做人﹐各樣各樣。多謝你地既信任同關懷。
好大佬 - Track 9﹐紅門﹐(哈哈﹐其他野唔講啦)
好蘇眉 - 太多太多﹐不能盡錄﹐又係個句﹐在心中啦。
好細佬 - 太多太多﹐不能盡錄﹐又係個句﹐在心中啦。
好前衰仔 - 點講好呢?
好現衰仔 - 好歌﹐MV﹐ 打機
(排名不分先後)
突然間覺得好幸福﹐雖然自己絕對受之有愧﹐但係﹐係我生命中有好多人﹐對我好好。今日唔知聽日事﹐趁宜家一息尚存﹐係度多謝大家﹐同唱返句我忘不了你﹐哈哈。
All I really need to know I learned in DBC...#4
Some thoughts from class:
At the end of our lives, God won't ask "what happened in your life?" Instead, He will ask "how did you live?" and "who did you love?"
The choices you make - what you say or don't say, feel or don't feel, do or don't do, the kind of stores you go into in the mall, etc. etc. - reveals who you are.
The situation is significant, you can't understand a person's struggles, or show compassion to her without understanding her circumstances.
But the situation doesn't determine our reaction. How we react depends on what's in our hearts.
You and sin must quarrel, if you and God are to be friends.
We need to ask for help to grow.
Lord, have mercy on us.
本週金句
"多夢和多言、其中多有虛幻．你只要敬畏 神。"
(傳道書 5:7)
對於一個多野攪﹐多野諗﹐又多野講既人黎講﹐要做到時務少﹐言語少﹐真係唔容易﹐不過或者呢個係神要我學既功課。
正在努力中。
原來...
"原來你若真的愛一個人﹐內心酸澀﹐反而會說不出話來﹐甜言蜜語﹐多數說給不相干的人聽。"
大家同意麼?
是日晚餐
咒怨 The Grudge
好耐無睇戲啦﹐尋日有D 緊要野做而無睇到
The Incredibles , 今日補返數睇左
The Grudge .
The Grudge 係日本片
咒怨既荷里活版, 都係係日本取境﹐但係主角就係D 鬼(佬)做。唔係好知個故事﹐所以無咩expectation. 但係就無我想像中甘恐怖﹐唔知係咪D 演員既關係,因為係原裝既導演拍返。因為睇返D 講日本版既review 係話好恐怖驚嚇既。唔知讀者中有無人睇過日本版呢?
我的親愛還是你
曲: 施盈偉/莎莎 詞: 劉卓輝 編: 唐奕聰
沒有勇氣再見你 害怕再次愛上你 現已不盡是妒忌
不想那美夢漫延沒有限期 不想對盼望太多預備
沒法永遠愛你 卻永遠最美 就算生活是乏味
即使那往日路途沒有傳奇 即使我已漸學會演戲
還是偶爾想你 似定了日期
腦海流連 重踏故地
還是偶爾希冀 你未有別離
長夜裡再次在街角又等你
*寂寞歲月像仍屬於你
你那淺笑像無限旖旎
如往昔溫暖地
如昨天深澈地
如我的親愛還是你
Repeat
Repeat *
如往昔溫暖地
如昨天深澈地
如我的親愛還是你
一生痴心
曲：周治平 詞：劉虞瑞 編：鍾興民
看歲月如夢 聽誓言如風
回首往事已朦朧
為你喝的酒 為你忍的痛
誰記得誰願帶走
用一身傷口 換一夜寂寞
不該為愛再停留
放開你的手 面對我的愁
無力分辨是對是錯
站在飄著細雨的街口
讓這往事歷歷上心頭
曾是我期待已久的溫柔
為何由從我手中灑落
誰知道我一生痴心一場夢
你又忍心讓我夢醒成空
我甘心付出所有 情願承受折磨
留不下你為我守候
一生痴心一場夢
終究還是難脫命運捉弄
當春雨秋風走過 當你驀然回首
是否你會告訴自己 深愛過我
讓我愛你
曲: 谷村新司 詞: 向雪懷 編: 唐奕聰
沒有問我問你 是這樣不合理
常在知不知之間摸索道理
夢會是這樣美 熱愛是這樣美
來讓彼此的初戀碰運氣
*自我沒有完美 沒結局總合理
含淚將傷心開心寫進日記
讓我又再是我 讓你又再是你
然後兜兜轉轉中再遇你
到了痴戀不再時 會心知這滋味
情路遠近往往似是而非
與你相戀相愛時 才知怎麼叫旖旎
才明白我一世一生等你
來讓你相信我等你
我只盼每天一起
來讓你相信我想你
這感覺沒有限期
忘掉過去 放開一切 來讓我愛你*
Repeat *
開卷有益之六...Hudson Taylor
如果大家有參加上星期的Mission Conference, 又有提早register 的話﹐相信都收到Hudson Taylor 的自傳。
一向都很少看傳記﹐所以起初都沒有打算看。但conference 第二天﹐小姊妹跟我說起前一晚看此書至深夜﹐覺得很有收穫。加上現在多了坐火車﹐為免重蹈打磕睡過了站的覆撤﹐所以昨天回家的歸程便開始看此書。果然真的欲罷不能。Hudson Taylor 講到他為到要預備自己到中國宣教所做的種種﹐真的令人感動。回到家﹐睡前再看。因為正在學習節制的功課﹐所以雖然很想一氣呵成地看完﹐但在11時多﹐看了五十多頁都放下了。不過相信在這幾天便會看完。如果大家有收到這本書﹐一定別錯過。如果沒有的話﹐而你又有興趣看﹐請告訴我﹐我看完之後﹐借給你。
Professed God vs. functional gods
係Angie 度講過Professed God 同 functional gods 呢兩個concepts, 宜家係度解釋下先。
(Source: Seeing with New Eyes by David Powlison)
Professed God: 對於基督徒來講﹐當然就係我地所信既神。
引用Professor 所講: "As a Christian you profess that God controls all things, and works everything to his glory and your ultimate well being. You profess that God is your rock and refuge, a very present help in whatever troubles you face. You profess to worship him, trust him, love him, obey him.".[+/-] result
Functional gods: "what or who actually controls [our] particular actions, thoughts, emotions, attitudes, memories, and anticipations."
"But in that moment - or hour, day, season - of anxiety, you live as if you needed to control all things. You live as if something - money, someone's approval, a ‘successful’ sermon, your grade on an exam, good health, avoiding conflict, getting your way - matters more than trusting and loving God. You live as if some temporary good feeling could provide you refuge, as if your actions could make the world right. Your functional god competes with your professed God.".[+/-] result
其實唔想照quote, 但係又怕自己paraphrase 得唔好。好慚愧﹐好多時我既functional gods 都同我信果位獨一真神去爭位﹐因為甘﹐浪費好多時間同心力去擔心﹐去嘗試改變一D 事情﹐令到生活多左好多無謂既痛苦。真係好需要改變自己既諗法﹐以至我既professed God 同functional God 都係果位全能既真神。
姊妹的心意
期待而久﹐今晚cell group 終於再聚。一如以往﹐一齊食飯﹐分享﹐學習﹐禱告。因為各有各忙﹐有個多月沒有聚會了﹐期間大家都有很多經歷﹐有很多分享﹐很享受這些時間。今晚的題目講到emotions, 對大家來講都好有幫助。
除此之外﹐今晚又收到好多禮物呀﹐好合用﹐好多謝姊妹們的心意。
MSN
a says:
做生意
b says:
i want too
b says:
咩生意
a says:
未知
b says:
賣雞蛋兒子
a says:
a says:
好大盤生意喎
b says:
係呢
b says:
攪大D
b says:
100間分店再上市
a says:
有得諗喎
a says:
改家名
a says:
改定名
a says:
叫業記雞蛋仔
b says:
好
a says:
或姐蛋散業
a says:
b says:
点解
b says:
叫蛋散呀笨
a says:
.[+/-] result
早出晚歸
一如所料﹐今個學期真係好忙﹐考完試﹐原本以為會得閑D﹐但係睇下個calendar﹐今個禮拜有三日都會早出晚歸。因為自己無咩discipline, 所以今日係學校又被亞媽話我個樣好累。不過雖然身體疲倦﹐但係心靈係好願意既﹐因為都好期待每次唔同既約會。唯有其餘果兩日多D休息啦。
亦舒這樣說...
一個人若是真心喜歡另一個人，因愛生怖，什么都會變得患得患失。
人們都不知怎地死心塌地愛上折磨他們的人。
以后愛一個人，不要使她覺得她欠你太多。
有樣學樣
要一個唔係電腦人﹐又唔識電腦哥既人攪D 電腦野﹐真係有D 難度。不過因為唔衰得﹐就算訓少D﹐都要整到為止﹐終於都俾我攪點。因此亦明白左少少電腦野。
多謝電腦哥既朋友﹐連你d friend d friend 都甘掂﹐可想而知你係幾甘厲害﹐真係佩服﹐佩服。
Blog/Diary
Blog/Diary 
