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红豆椰香糯米糕

红豆椰香糯米糕

红豆椰香糯米糕

成品,味道不错

成品,味道不错

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五指山

向阳儿童商店

在微博上看到的向阳儿童商店

这家店离老家非常近,门口有当时很罕见能免费骑乘的跷跷板,可小时候却很少有机会去蹭玩,因为已经超出我可以自由活动的范围。

东面,成都北路卖肉馒头的跃进食堂。

西面,石门二路的报刊门市部,周末帮妈妈买每周广播电视报。可以稍稍越界到泰兴路,那边有个劳防用品店里有个吓人的防毒面具。

北面,凤阳路的葱油饼摊修皮匠小学校。

南面,新闸路的西海电影院以及旁边卖咖喱饺的王家沙。

有人若干年后会在同一个地点摆同一个姿势拍一张照片,羡慕之余,想来想去我还可以和国际饭店合张影。

不是蠢就是坏

不是蠢就是坏

不是蠢就是坏

确实受过高等教育的仍然可以很笨~~,但我并不认为损人不利己的行为就一定是蠢,而是让别人琢磨不透不敢轻慢。譬如,如果明确对方是个理性人,分蛋糕时我可能会少分点Ta,却万万不敢得罪那些不按常规出牌敢鱼死网破的家伙。

还有受过高等教育的人也不见得就学会了独立思考。见过太多的大V照搬照抄Twitter,Time等上的文字,就连这篇文章(6月22日Guardian上看到的)也被某专家占为己有。

最后想补充的一点是,教育确实改变不了智商,但是若没有经过系统的学术训练,光凭着本能闯荡社会,人生乐趣视野都会缩小了很多。

 

Handy Kitchen Guide

PDF 下载版本>>

 

The Art of Loving

写书评的几个读者似乎都用错了力。他们不约而同集中火力指责作者把爱情局限在男欢女爱里,可却忘记当时同性恋是一种病得治。若真要以政治正确来评价作者的话,他确实不太合格,但问题不是出在上面, 而是用man指代了男人又等同于human概括掉了全人类。吊诡的是,这些咬文嚼字看似很顶真且英语是母语的读者却没有一个看得见。

作者是大名鼎鼎的弗洛姆,看过心理学的应该都知道吧。他的另一本著作更加有名叫《逃避自由》,中心大意是虽然现代人好像是自己的主人,然而无论是生活工作学习休闲其实都身不由己。譬如,宣传平等的初衷是为了不论男女老少人人都能变得整齐划一如此这般才可以保证“缺了谁机器都能转”。在择偶上,弗洛姆认为大家面对的也是同样的一个幻象,以为在自由恋爱在从心所欲,可自己的理想对象也恰恰是被社会给规范定义好的了。譬如从改革开放时的寻找高仓健再到后来的文艺青年再到今天的霸道总裁。标杆是表象跟着时代发展会演化,内核却更骇人,和商品/劳动力市场的交换方式一模一样,即根据自身条件尽可能地在婚姻市场上换购到利益最大化的伴侣。

Two persons thus fall in love when they feel they have found the best object available on the market, considering the limitations of their own exchange values.

作者心目中的爱是一门艺术,和掌握绘画、音乐一样也要得经过理论和实践,但至关重要的前提是要有成为大师的强烈愿望。

随后又将爱细分成5类,分别是Brotherly love , Motherly love, Erotic love, Self-love 和Love of God。想不到的是,作者会用盲人摸象来说明东方宗教的独特性。第一次读这个成语时自己还是个有口无心的小学生,很多年后再听见一个外国人解文说字别有一番意味。

父母之爱对人的成长很重要,但灵魂要达到健康成熟的基础还须把这爱与自身融合一体。母爱是无条件的,但有一个无法控制的前提——必须是母亲的儿女。父爱是有条件的,不过却可以通过取悦模仿等方式来争取到。大概现在熊孩子多也因为所有亲人给予的爱都是无差别无条件的。前几日看电影Collateral Beauty,主题是帮助父亲走出女儿早夭的阴影。我比较悲观,想既然有collateral beauty,就一定有collateral damage。比方说后来夫妻俩又迎来一条新生命开始全心全意照顾小朋友,当某天再打开影碟机看到大女儿在扁扁的一帧帧图像中欢笑蹦跶是不是会惊觉出即便是世界上最无私、最伟大、最真挚的父母之爱原来也是可以遗忘转移完全放下的!只从这一假设来思考,我就信服作者说如果爱只是与一两个特定的人建立关联,那么就根本无法克服与生俱来的孤寂分离和恐惧。可是我仍然没有信念自己终可以圆满地步入博爱的崇高境界,据作者说这才是对付生存焦虑的唯一武器。

至于爱的实践,篇幅非常短,有点象冥想有点象放之四海而皆准的套路——即 patience, concentration, art of listening 和overcoming narcissism。

快到结尾处有一段不太起眼的评论,似乎与本书的主旨关系也不太大,但我却非常喜欢。

I should add…that just as it is important to avoid trivial conversation, it is important to avoid bad company. By bad company I do not refer only to people who are vicious and destructive; one should avoid their company because their orbit is poisonous and depressing. I mean also the company of zombies, of people whose soul is dead, although their body is alive, of people whose thoughts and conversation are trivial; who chatter instead of talk, and who assert cliché opinions instead of thinking.

文中提及的trivial conversation不是指话题的鸡毛蒜皮,而是指没有真情实感。头头是道宏观叙事若是缺乏真意那就是trivial conversation。翻译成通俗易懂的大白话大概就是吃别人嚼过的馍不会香。今天日报上刊登出一整版的新书推荐do nothing,在我看来可以归纳进trivial conversation,因为弗洛姆早在这本书里把其中的道理全给讲透了。他说:

Modern man thinks he loses something – time – when he does not do things quickly. Yet he does not know what to do with the time he gains, except kill it.

How should a man caught up in this net of routine not forget that he is a man, a unique individual, one who is given only this one chance of living, with hopes and disappointments, with sorrow and fear, with the longing for love and the dread of the nothing and separateness?

儿时的零食

大白兔奶糖

大白兔奶糖

前几天看到的一张帖子讲的是现在已经停产的零食,当时由于物流不发达零食都极具地域性,不像现在即便是在Coles也能买到大白兔奶糖。然而所有人吃同一种食品有同一种回忆,这究竟是好事还是坏事?

  • 锅巴
    锅巴有一种口味是麻辣得,那时候的上海很少见。
  • 美厨/营多/中萃方便面
    美厨黑胡椒是方便面的极品。记得有次表姐来做客,请吃的中饭就是3包美厨,大家还吃得兴高采烈心满意足。营多中萃就属于下品了,不过现在吃不到了却也逐渐幻化成对于过往老时光的追缅
  • 鬼脸嘟嘟
    最爱奶油花生口味
  • 美味鱼柳
    只要一吃手上就有红红的油印渍,无法愉快地偷吃啊。
  • 无花果 & 盐金枣
    应该算是最便宜的零食,而且回味无穷
  • 双汇火腿
    春游必备品
  • 雅士利话梅
    很少吃原因是吃不来。就像第一次吃大大泡泡糖虽然千叮万嘱还是给吃进肚子里去了,阿姨骗说要去开膛破腹留下不灭的阴影。
  • 九制陈皮
    妈妈曾试着自己做,但失败告终。估计舍不得放糖,当时白糖也是配给的。
  • 紫雪糕 & 冷狗 & 娃娃雪糕 & 血糯米雪糕……
    当时的冷饮柜上面还会盖一层厚被子。

 


以下为转载
我们小时候尽管经济条件不尽如人意,却依然在主食之外经常受到零食的诱惑。那些年,“买点甜的咸的吃吃”就是买点零食吃吃的意思,就是长辈对小孩子一种额外的奖励。零食有甜的和咸的区别,甜的有点阳春白雪的属性,而咸的则接着下里巴人的地气,因为那时粗盐只有一毛五分一斤,鲜酱油才两毛七分一瓶,而白糖要七毛八分一斤。家里来了客人,上海普通人家常用“糖滚蛋”作为点心送客,也算厚待客人了。小孩子生病,给一碗糖粥就可权且充当营养品了。哪位仁兄即使不幸患上了急性肝炎也就是凭医生证明多配给一斤白糖而已。
我家附近的金猫食品店坐落在天蟾舞台对面,我常在里面买糖果解馋。最便宜的要算粽子糖。取粽子之形,色呈橙黄,晶莹剔透,且赤身裸体无任何花花糖纸包裹,本色示人,价格实惠亲民,一分钱一颗。后来有了升级版,名曰松子粽子糖,目视可看到里面有些许松子,放到嘴里含着,将近半程时齿间会品出松子的香味。
当只有区区几分钱还想尝点甜头的话,还有一个出路就是买弹子糖。弹子糖圆圆的,比现在的麝香保心丸大几倍,披着五颜六色的外衣。几分钱可以买上十几粒,虽然个头小但数量多,和舌头消磨味觉的时间长,所以也很受小伙伴们的喜爱。当几个小同学在一起,每个人的小嘴都蠕动着似乎在嚼着什么东西时候,这时谁都不肯落单,于是放个一两粒弹子糖在嘴里抿着,像煞有介事地抿着嘴。
咸的零食虽然比甜的零食地位低,但拥有的消费群多,且品种丰富,光橄榄就有甘草橄榄、五香橄榄、烤扁橄榄等等,还有奶油话梅、奶油桃板、九制陈皮,蜜饯杨桃、丁香山楂、盐金枣等等,有的且延续至今长盛不衰。丁香山楂是我的最爱,五分钱一包,弄堂口的烟纸店里用黄皮纸包成小的三角包出售。我常常买一包放在裤子口袋里,时不时用手指往口袋里把那消食开胃的东西撮点出来往嘴里送。有时候纸包浸润破了,裤袋里都是山楂的味道。
盐金枣是无人不知人尽食之。长相有三种,一种是长条形,一分钱一根,甘草味的,细细的用手拿着可以慢慢咀嚼,小伙伴们也往往把它叼在嘴边,戏称为“吃香烟”;另一种是小颗粒形,四五分钱一包,拿几粒送嘴里可以在唇齿间消磨良久;还有一种是圆饼状的。小伙伴有时候买一个圆饼状的,买一根长条形的,把长的放到圆饼里合起来一起吃,戏称为“大饼油条”。

礼仪

在论坛上一看到优雅气质的问题,回答不外乎是对服务生有礼貌,递给别人剪刀时柄朝外,常说谢谢、请礼貌用语等等。对此感觉诧异,因为这些好像是最基本的常识并不属于礼仪这个更高级的层面。

礼仪不仅是遵守大家都认同的行为规矩,同时还要体现出尊重体谅和真诚的品质。

作为一个外来人,对西方做客聚餐之道并不了解,所以读了本常识大辞典,希望自己不要出洋相。

You could ask the server or the other guests for suggestions as you look over the list. Don’t think you have to order wine priced at the high end of the scale to get one of good quality; many moderately priced wines are excellent. To avoid feeling uncertain when ordering wine in the future, get to know a few varietals – Cabernet, Pinot Noir, Chardonnay, Sauvignon Blanc – that are wine list standards and come in a wide price range. //好在这里没有劝酒的风俗。

If the bread basket is close to your place setting, start it around the table before serving yourselves. //记得往右边传递菜肴。

Take at least a little of every dish being offered, and always taste your food before seasoning it. //这里吃到的最暗黑的食物——黑布林。

Put your napkin in your lap shortly after you sit down. At the end of the meal or if you leave the table during the meal, loosely fold your napkin (hiding any soiled spots) and place it to the left of your place setting. //波罗先生好像总是把餐巾围在脖子上。

Pass your bread plate to your tablemate so he is able to serve you a bit or two. //与别人分享食物时,要用bread plate,而不要拿大餐盘——dinner plate

The no-elbows on the table rule applies only when you’re actually eating, not conversing. Whenever your utensils aren’t in hand, it’s okay to put your elbows on the table and lean forward slightly. //这应该是与时俱进的改良版了吧。

Don’t pick up a dropped utensil and put it back on the table. Tell your serve, who will retrieve it and bring a replacement.  //我都是自己拣的,不想让别人注意到。

In the spirit of fairness, polite passengers in the aisle and window seats will cede the centre armrests to the one in the middle. //双人座的话,一般是靠走道的让出中间的扶手。

Shout bravo for a male performer and brava for a female, bravi for a group of performancers and brave if the group is female. //还好英语少有阳性阴性的区分

Tipping //很不习惯小费。小费是对增值服务的欣赏而非承担本该由雇主履行的义务,不过入乡随俗吧。

  • 15% of the cost of a service
  • $2 for the first effort and a dollar for each additional.
  • For holiday tipping, 15% of the value of one instance of service.

Wrong number

 

https://www.donotcall.gov.au    //登记好了,但愿和骚扰电话说再见。

Seating plan

  • Usually, the host and hostess sit at each end of the table.
  • Seat any honoured guests at the host’s or hostess’s right: the man on her right and the woman on his right. Alternatively, if there is only one host or hostess, the honoured guest may be seated at the opposite end of the table.
  • The spouses of honoured guests or other honoured guests if there are no spouses sit at the host’s and hostess’s left.
  • In general, split up married couples and close friends.
  • If they’re not the honoured guest, seat any newcomer near the host and hostess, and place someone with similar interests on his or her other side.
  • If you have an uneven number of men and women, simply space them as evenly as possible.

Clearing the table between courses

  • Wait until everyone has finished the course.
  • Remove two plates at a time, but don’t stake them.
  • Remove from the guest’s right side.
  • Remove both the plate and the used utensils for that course, as well as any condiments for the course.
  • Before dessert is served, remove all salts, pepper, bread plates and knives, bread baskets, condiments, and any pre-dessert utensils that weren’t used. Basically, the decks should be cleared for dessert.
  • At the end of the meal, clear the dessert plates and blow out the candles. Finish the rest of the table clearing after your guests leave.

 

From artichokes to tea, how to eat and drink tricky foods 

Artichokes

Artichoke leaves are always eaten with the fingers. Pluck off a leaf on the outside, dip its meaty base into the melted butter or sauce provided, then place it between your front teeth and pull forward. The idea is to use your teeth to scrape the meat off the leaf. Continue leaf by leaf, placing discarded leaves on the edge of your plate (or on a plate provided for the purpose), until you’ve reached the artichokes thistle-like choke or the leaves are too small or meatless. Use your knife at a 45 degree angle to remove the remaining leaves from the choke, exposing the artichoke heart below. The cut the heart into bite-size pieces and eat it with a fork, dipping each forkful into the sauce.

Avocados

Avocado slices are cut and eaten with a fork. When an avocado is served halved, hold the shell to steady it and scoop out each bite with a spoon. When tuna salad or any other mixture is served in an avocado half, its fine to hold the shell steady while eating the contents—this time with a fork.

Breads

Bread and rolls are served either on individual bread plates or passed around the table in a basket, in which case diners take one piece, place it on their plate or bread plate, and pass it on. Use your fingers to break off a smaller piece. Butter and eat that piece before breaking off and buttering another one. Toast should be cut in half before it’s served. Toast and hot biscuit and muffin halves can be buttered all over at once so that the butter has a chance to melt in.
Fried or flat bread. Naan, pappadam, and puri from India and pita bread from the Middle East are brought whole to the table on plates or in flat baskets. Break or tear off a fairly sizable piece with your fingers and transfer it to your plate, then tear off a smaller piece to eat.
Whole loaf breads. When a whole loaf is served on a cutting board, use the accompanying bread knife to cut the loaf into slices for everyone at the table. Grasp the bread with a clean napkin (ask for one if one is not provided) while you are cutting it. Cut a round loaf in slices rather than wedges. Start by cutting the loaf in half; then turn the loaf 90 degrees and, beginning at one side, cut into thin slices.

Cherry Tomatoes

The trick to eating a whole cherry tomato is to use your knife or the edge of your salad bowl to hold the little tomato steady as you stick a fork into it. Gently push the tines of your fork against the tomato until they puncture it. If the tomato is large, cut it in half by using the holes you just made with the fork as the spot to begin cutting. If the tomato is small enough to fit into your mouth whole, do so. Be very careful to keep your lips closed as you bite gently… they’re notorious squirters.

Corn on the Cob

Corn on the cob, eaten with the hands is served at family or informal dinners and is a staple at summer barbecues and seafood bakes or boils. At a formal dinner party corn should be cut off the cob and served in a dish. Perhaps the only rule to follow when enjoying corn on the cob is to eat it as neatly as possible—no noisy, nonstop chomping up and down the rows. Providing corn holders makes the job a lot less messy and can save burned fingers. Insert the prongs into each end of the corn and use the “handle” to hold on. To butter the corn, put pats or a scoop of butter onto your dinner plate, then using your knife, butter and season only a few rows of corn at a time. There is another school that says that rollin the corn in a communal stick of butter is the way to go. In either case, try not to get your fingers greasy and make frequent use of your napkin.

Frogs Legs

Frogs’ legs, which are similar to little chicken drumsticks, can be eaten with either the fingers as a passed hors d’oeuvre or a knife and fork at the table.

Lemons

When squeezing a lemon section over a dish or into tea, shield other diners from squirts by holding a spoon or your cupped hand in front of it as you squeeze. After squeezing, place the lemon on the edge of the plate (or saucer) or drop it into your iced tea.

Olives

Eat olives from an antipasti platter with your fingers; you also use your fingers to remove the pit from your mouth while using your hand as a screen. The pit goes into a small dish provided, or on the side of your plate.
When olives come in a salad, eat them with your fork. Remove a pit from your mouth either with your fingers or by pushing it with your tongue onto your fork; then place the pit on the edge of your dinner plate.

Shish Kebab

Shish kebab are eaten directly from the skewer only when they’re served as an hors d’oeuvre. When eating shish kebab as a main course, lift the skewer and use your fork to push and slide the chucks off the skewer and onto your plate. Place the emptied skewer on the edge of your plate and use your knife and fork to cut the meat and vegetables into manageable pieces, one bite at a time.

Soup

Dip the spoon sideways into the soup at the near edge of the bowl, then skim from the front of the bowl to the back. Sip from the side of the spoon, being careful not to slurp. If the soup is too hot, it’s okay to blow gently over the soup before you put it in your mouth. If you want a bite of bread before eating your soup, don’t hold the bread in one hand and the soupspoon in the other. Instead, rest your spoon, then have a bite of bread. To retrieve the last spoonful, slightly tip the bowl away from you as well to reduce the chance of spilling in your lap.
Where do you leave you spoon when you’re pausing or finished? If the bowl is shallow, leave it in the bowl; if the bowl is deep or the soup is in a cup, leave the spoon on the underplot or saucer.
French onion soup. This tricky-to-eat soup required a few pointers. That’s because it’s topped with a slice of French bread covered with melted cheese. To break through to the soup, take a small amount of cheese onto your spoon and twirl it until the strand forms a small clump. Then cut the strand off neatly by against the edge of the bowl; or you could use a knife for cutting. Using your spoon, and a knife if necessary, cut and eat the bread. Eat the cheese and bread, then enjoy the soup. If any strands of cheese trail from your mouth, bite them off cleanly so that they fall back into the bowl of the spoon.

Tea

Brewed: Either the hostess pours and passes the cups, or the pot is passed and each person serves herself. Strong tea can be diluted with hot water poured from a second pot.
Tea bags: After steeping, let a bag drip briefly into the cup as your remove it and place it on a saucer or plate (no squeezing it with your fingers or the strong). Some restaurants serve a selection of tea bags with a small pot of hot water. It’s less messy to put the tea bag into the pot. let it steep, and then pour the tea into your cup.