Showing posts with label 別人說. Show all posts
Showing posts with label 別人說. Show all posts

Tuesday, June 7, 2011

Foodie News



- After recent expansion in Covent Garden, according to the Independent,
the macaron giant Laduree will land HK....eventually (yep didn't say when).
Finally.
Finally.
Some real macarons in HK.






- The 3-star Fat Duck chef, yes Heston, is now trying to sneak into every British household...with his own creation of ultimate burgers for Waitrose.





Eating Fish from Nigel Upchurch on Vimeo.

- According to this video, raising farmed fish actually requires 5 times its weight of fish from the sea to feed them. In other words...wild fish is more eco-friendly.






Blueberry crumble....Seriously?!
I.am.drooling.
It's obviously unfair only the states gets it...






Thursday, March 10, 2011

小確幸




我總說,永遠不瞭解為何有些人可以"唔記得食野"
媽媽由小說,食下自己肚皮的,不能省
要懂得待自己好,要為別人而活

不是要山珍海味,弄些簡單的:
一杯好茶,一個egg benedict,一碗靚湯....已經能有很高的utility
我的生活態度,跟葉怡蘭昨天寫的不謀而合,不得不推
希望大家也懂得認真對待每一口 :>






...

是的,我和大多數人一樣,生活絕不悠閒,一天裡,幾乎大部分的時間全都奉獻給了工作。然即使如此,我卻一直努力要求自己,絕不輕易敷衍、忽視常日裡的每一頓飯。

原因在於,我總認為,食物,是每日生活裡,最是輕易唾手能及、能得的「小確幸」(小小而確定的幸福)。少許用點心,味蕾上得著些許甘美,總常能換得數小時甚至一整天的愉悅,更能精力神氣滿滿面對接下來的種種挑戰。

更重要是,我們如此努力,為的不就是吃好過好活好,如此,何不從眼前這一頓開始?

...




- 葉怡蘭 - 飲食旅遊作家 (原文: 簡單煮,用心吃)





Friday, December 3, 2010

最好的藥物是食物



總是發現有些朋友的飲食很有問題
所以決定有空便分享一下健康飲食心得
希望大家注意一下
沒有了健康就怎麼都沒有了...



---


水煮

很多人以為自已用水灼食物就一定很健康,這半對半錯
因為如果你用上一大鍋水,總要把食物被水蓋過了才行,以為這樣快點熟,那你便錯了。
記住:你不是在煲湯。
問題在於:
1. 煮一大鍋水用電其多,而且需時極久
2. 大量營養會留失於水中,乾脆喝菜水好了
3. 浪費調味料 - 那麼多水,加極都無味啦

其實往往只需大約1cm深的水,內裡的蒸氣就已足夠把一大鍋菜煮熟了。
這樣調味料不會流失到水裡,營養也能被鎖著!




---


不時不吃

要是你是大忙人,平常都沒時間買菜,出外吃又不會怎麼點蔬菜,
我會建議你購入一點frozen vegetables.
雖然難免味道會差一點點,(只是一點點)
但其實有多個研究指出frozen vegetables可以比fresh 的更有營養
原因是:來frozen的蔬果往往在採摘後數小時便經處理,營養在其最豐盛的時刻被鎖定了
相反,一些遠道而來的蔬菜 (也就是不是時令的蔬果),
由被摘到被買的過程中而經過好幾天甚至一二星期,
營養多多少少也流失了些
所以要是沒選擇的話,frozen vegetables是個值得考慮的alternative




---

補充劑

人人都知道要吃有營養的食物,
要是吃不到,那就有習慣去吃supplements
小女是頗不認同青年人甚至小朋友要吃supplements的.
...難度你準備要吃足五十年嗎?

再者,接二連三的有研究質疑長期服用supplements的效用,
什至有些發現對身體有害:

"A landmark review in 2005 by a team from Johns Hopkins School of Medicine, in the US, suggested that the overall death rate among people taking high-dose vitamin E supplements was higher than those who didn’t take them. Studies here in the UK have also failed to find any benefit, and in some cases marginal harm." - Times Online 9 Nov 2010

你有權質疑研究的可信性,
但概然到目前為止還沒有人能準確地道出補充劑的效益,
那為何不down to earth 點,從飲食入手?
至少能肯定的是,從天然食物中得到的維他命的有效程度絕對比任何添加劑安全和可靠



--



最好的醫生是自己,最好的醫院是廚房,最好的藥物是食物,最好的療效是時間。
- 張悟本



Tuesday, November 2, 2010

唐君毅 - 立志

「...學問之始點﹐在人所立志之志願。...

...如果人誤以志願為欲望﹐
則人立志將徒苦惱他自己﹐最好不要有遠大的志願。
從志願之實現上說﹐孔子釋迦耶穌之志願﹐
都是直到今天尚未實現的。
他們一生所成就之事業與說出之話﹐仍是極有限的。
西方科學家如牛頓在其一生努力完結之後﹐
仍覺如真理之海邊拾石子的小孩﹐
不知今日之愛因斯坦在死前﹐又感覺如何?...


...一切聖賢豪傑與學者之實際所能實現之志願﹐
亦只能是有限的。
但是人生的莊嚴﹐事業的莊嚴﹐學問的莊嚴﹐
卻盡在人之志願之無限﹐與其實際實現者之有限之中。
因為不管人之所實際實現之志願如何有限﹐
只要志願無限﹐人之胸襟度量﹐人之精神的空間﹐
便已當下體證無限了...



...如果你之造學問,努力讀書,
而你之目的只在謀一個職業,
解決你之生活問題,
找出一點小名,
找一些恭維你擁護你的人,
你的志願便仍與禽獸差不多...

...我不是說人不要謀生不要求職業。
好名心與求在社會有一地位﹐亦是人情所不能免。
並且亦不一定是壞的。

人總不免有與禽獸相同之處。
但是除此同處之外,
人總要真真實實自覺與禽獸之異處,
而依之以立志,才能成為一堂堂正正的人。...」


- 唐君毅


Sunday, August 22, 2010

秘密

再具體的夢境
也只是一個人的緊張
於是 我堅持自己什麼都 沒有講
只偷偷在腦海裡 很細節很細節的 收藏

手寫的觸感 卻如欲望 輕劃過紙上
終於 白紙黑字的寫下這幾行
我不願承認的 對妳的 種種 想像


- 方文山 - 看完後記得收藏

Monday, May 17, 2010

增強記憶...!!


十種增強記憶力食物
(新週刊 1265期 Mar. 27, 2010)
1. 藍莓、草莓
藍莓最近在西方國家成為一種熱門食物,科學家發現,它所含的強力抗氧化物可能 對於減緩老化、活化腦力和增強記憶力有相當幫助。 美國 Tufts 大學人類營養研究中心的喬瑟夫博士曾主持一項動物實驗,結果發現以 藍莓、草苺、菠菜等萃取物餵食老鼠時,牠們在運動神經功能、記憶力和認知能力 等方面的測驗,都得到比較高的分數,其中又以餵食藍莓的那組老鼠成績最出色。 台北醫學大學保健營養學研究所副教授黃士懿建議,多吃深色水果,例如葡萄、櫻 桃及草莓等莓類水果,也有類似的抗氧化效果。

2. 深海魚
媽媽常叮嚀說,「多吃魚才會變聰明,」科學已經證實,這不是隨便說說而已。 累積了許多研究證實,魚類脂肪(魚油)中所含的omega-3脂肪酸不但能保護心臟、 預防中風,更是讓你頭腦靈光,記憶力佳而快樂不憂鬱的「聰明食物」。
我們腦部50%以上是不飽和脂肪(包括omega-3脂肪酸),尤其omega-3中的DHA是 神經細胞膜中非常重要的成分。要維持大腦神經傳導功能正常運作,幫助腦部細胞 運送營養並清除廢物,都必須有足夠的DHA才能達成。所以,吃魚不但能提高記憶和 學習能力,還能預防記憶力衰退。
哈佛大學的一項研究就發清b,血液中DHA濃度高的人,日後比較不容易罹患阿 茲海默氏症。專家建議每週最好能吃2~3次魚,尤其要多吃富含DHA的魚,包括:鮭 魚、鮪魚、沙丁魚、鯖魚等。

3. 全麥麵包
全榖類一直是營養界大力推薦的超級食物,富含維生素E及維生素B1、葉酸、菸 鹼酸等,全都是維持正常大腦機能必要的營養素。哈佛大學的研究指出,如果每天 能以2~3片全麥麵包、早餐榖片、麥片來代替白吐司、白米飯等精緻主食,就可以 使血液清澈,減少動脈阻塞情況,降低30~40%中風的危險。

4. 菠菜
營養價值極高、被稱為「蔬菜之王」的菠菜,最近有研究認為,它有助於維持 大腦的年輕活力。 美國 South Florida大學的研究人員餵老鼠吃菠菜製成的補充劑,結果發現牠們的 某些行為學習能力增強,反應變快。主持此研究的畢克福特博士認為,菠菜裡含有 大量維生素C、E、beta 蘿蔔素等抗氧化物質,可以保護腦細胞不受自由基損害。長 久以來,醫學界懷疑自由基對腦部造成的傷害,可能會增加罹患阿茲海默氏症的風 險。

5. 堅果
堅果的油脂含量雖高,卻是護心又健腦的好食物。因為它所含的是單元不飽和 脂肪,有降低膽固醇的功能,而且還有豐富的維生素E、硒等抗氧化物質,保護腦細 胞不受到自由基的損害。
根據美國農業部的研究發現,堅果類中還含有一種礦物質--硼(水果及綠色葉 菜中也有),能夠影響腦部的電流活動,使人的反應變得更靈敏。
不過,堅果類熱量高,不宜吃太多,每天只要吃一小把花生、核桃或杏仁,取 代其他油脂來源,就不必擔心會發胖。

6. 雞蛋
蛋黃中富含卵磷脂,是人體合成乙醯膽鹼(負責記憶力的神經傳導物質)的主 要原料。此外,雞蛋中也有豐富的維生素A、E、B6、B12、葉酸和鋅等活化腦力很重 要的營養素,尤其是葉酸和維生素B12。陸續有研究指出,如果長期缺乏這兩種營養 素,會使記憶力減退,甚至可能增加罹患失智症的機率。 至於可以每天吃雞蛋嗎?一天能吃幾顆?
《美國醫學會期刊》曾有報告指出,每天吃1 顆雞蛋,並不用擔心會造成高血 脂的問題。而最近美國 Kansas State University 的動物實驗也發現,雞蛋中的卵 磷脂可以抑制進入血液的膽固醇量,所以每天吃1~2顆雞蛋,對血中膽固醇濃度的 影響有限,不必擔心會危害心臟。

7. 燕麥
膽固醇過高的人,不妨每天早晨來一碗燕麥片。 燕麥裡含有一種叫作「beta -聚葡萄糖」的可溶性纖維物質,能夠阻礙膽固醇的製 造和吸收,使血液中膽固醇濃度降低,以減少日後罹患阿茲海默氏症的機率。 美國的研究發現,平均每天只要吃3克的燕麥,就可以使膽固醇指數降低5~6單位, 同時也減少大約12%罹患心臟病的風險。

8. 南瓜、南瓜子
南瓜是 beta 蘿蔔素的極佳來源,這種抗氧化物質可以幫助你擁有健康年輕的 腦力。荷蘭的研究發現,日常飲食攝取� '5c多富含蘿蔔素食物(例如深綠色葉菜、胡蘿蔔、甜椒、蕃薯、木瓜、芒果等)的 人,一生可以維持較敏銳的思考能力。
至於南瓜子中所含的礦物質鋅,也是促進大腦機能的重要物質,如果鋅的攝取 量不足,就容易出現記憶力衰退、注意力不集中的問題。德州大學的山德史岱博士 指出,一般健康的人缺乏少量的鋅,短期記憶力就會衰退,不過只要補足了鋅之後, 舉例來說,女性的文字記憶力就會提高12%。

9. 豆腐
黃豆製品中含有一種植物性雌激素--異黃酮素,被認為對促進記憶力、預防失 智症有幫助。國外一項研究將學生分成兩組,其中一組連續吃10週豆漿、黃豆布丁 等黃豆製成的食物,結果和另一組沒有吃大量黃豆製品的學生相比,記憶力測驗的 成積進步,而且反應也變得比較快。

10. 葡萄柚
番石榴、柑橘類(柳丁、葡萄柚等)、草莓、蕃茄、奇異果、花椰菜等都是富 含維生素C的蔬果,而腦細胞需要維生素C的抗氧化功能來免於自由基破壞。
更重要的,在合成主管記憶力的神經傳導物質--乙醯膽鹼時,也需要維生素C的 參與,所以每天至少吃5份蔬菜水果,確保你的身體不會缺少這個重要的維生素。

Thursday, May 6, 2010

網上世博!


不用買票,不用迫人
安坐家中也能欣賞到世博的建築和展覽!!


整個展區隨你行



中國館 (Panorama)


網站非常完善
首先,單是看建築也具備著Day mode,
Night mode,
Bird view和Eye Level
真的是360度任睇唔嬲


中國館 (Eye-Level)
還可"周圍行"



中國館 (Bird View)


選定某館後還可"進人"觀賞不同地區的展覽
這是"四川館"的畫面



英國館全景(夜)



"進入"了英國館
就能選看不同的部份


一步一步的隨著指示按下去
彷佛真的在逛..







香港館





日本館全景(夜)


日本館....排隊的地方哈哈



法國館



加拿大館



原來除了國家館之外,還有多個專題館,如:


Coca-Cola館(!)



石油館

還有UN館,中國鐵路館,日本產業館....etc!




無論按到哪處,這隻小鬼都會描述那個展館的特色 (其實有點煩...),
中英語皆有 (而且英語可是標準的啊)
有心機聽的話應該很有用


server有點慢,但是有興趣的朋友絕對值得去看看!
沉悶的revision小休時,輕鬆一下,開開眼界


Monday, May 3, 2010

Vegetarians gain more options for fine dining...

Vegetarians gain more options for fine dining with 50% rise in foodie eateries | Life and style | The Guardian
April 30.

Vegetarian food was never really synonymous with fine dining, but today a new generation of sleek, modern restaurants offering meat-free fine food is banishing the sector's former reputation.

The number of high-end vegetarian eateries is rising fast, despite the recession, prompted by culinary innovation by leading chefs, interest in healthy lifestyles and a growing belief that carnivorous cuisine is bad for the environment.

And the majority of the food enthusiasts are the increasing number of meat-eaters who are now consuming less flesh – so-called "meat-reducers" – and not the estimated 5 million Britons who are wholly or partly vegetarian.

There are now 30 top-range vegetarian restaurants, up by 50% since 2007, according to Alex Bourke, founder and compiler of the Vegetarian Guides to meat-free eating in Britain.

"Vegetarian couples do not want a special date marred by the sight of foie gras on the menu nor the aroma of roast lamb wafting from the next table," said Bourke. "And ethical veggies often are not comfortable using plates and cutlery that have been used for meat, or having to witness the next table tucking into roast beef. There are no such problems at gourmet vegetarian restaurants."

He pointed to the opening in the last few weeks in London of Amico Bio, offering Italian vegetarian fare, and a second branch of Saf, founded by "raw chef" Chad Sarno.

Bourke added that top-end vegetarian eateries have also opened in recent years in places such as Bath, Nottingham, Manchester, Woodbridge in Suffolk, Ambleside in the Lake District and several towns in West Yorkshire.

"Mainstream top-end French, British and American restaurants, where everything revolves around meat, cream and butter, offer poor choices for vegetarians and nothing for vegans," he said.

Vanilla Black, which opened in 2008 near Chancery Lane in London, epitomises the trend. It is one of only two Michelin-recommended vegetarian restaurants in Britain, alongside Brighton's long-established Terre à Terre.

"It's very classical, the way we cook," said Vanilla Black's head chef and co-founder Andrew Dargue. "We don't cook for vegetarians, we cook vegetarian food. And we don't market it to vegetarians, we market it so that the concept appeals to everybody."


Between 50% and 60% of its clientele are meat-eaters. Their favourite dishes include poached duck egg and Ribblesdale cheese pudding and baked mushroom duxelle and burgundy sauce.

Dargue said: "Vegetarian restaurants are doing well partly because people are realising that meat-eating is bad for the planet but also because the traditional view of vegetarian food as bland and boring is changing. Fewer people hold that view; they're looking for something different."

In mid-February, Italian chef Aldo Zilli opened his first vegetarian restaurant, Zilli Green, near his existing, eponymous outlets in Soho, central London. Main courses there include spiced plantain on a lemongrass skewer, cauliflower, green bean and almond yellow curry, and marinated seared organic tofu steak.

Gordon Ramsay predicted that Zilli Green would shut within a month, but 10 weeks later it is doing a brisk trade. However, reviews have been mixed.

"Vegetarians are saying the food is bland and disappointing and that the restaurant is cramped," said Debbie Jones, co-founder of the Veggie Places online guide.

Otarian, which says it aims to be Britain's first chain of vegetarian restaurants, will unveil its first two outlets next month in central London, a third later this year and then others across the UK.

Otarian claims to be the first restaurant group to include the carbon footprint of every dish on its menus. For example, it says a small bowl of its roasted tomato soup will involve 1.31kg of carbon, compared with 1.47kg elsewhere, a saving of 0.16kg.

"It's opening three restaurants, so it isn't just a hobbyist, it isn't just opening a scruffy little vegetarian place," said Jones.

"Otarian thinks there's going to be a demand for [its food]."

The trend for gourmet vegetarian restaurants has emerged at the same time as the number of vegetarian cafes, takeaways and restaurants has hit an all-time high, according to industry experts.

When Bourke compiled his first Vegetarian Britain guide in 1998 it featured 270 premises across 250 pages; the imminent fourth edition will detail about 450, plus many more wholefood shops, and will stretch to 800 pages.

Bourke credits the cheaper cost of vegetarian food together with concerns about animal welfare, damage to the environment and potential health effects of meat-eating for the boom.

The London mini-chain Eat & Two Veg has recently ceased trading. But Vegetarian Society members responded to a Guardian request for information about the sector by identifying far more recent openings than closures, in places as far afield as Wigan, Eastbourne, Paignton, Leigh-on-Sea and York.

"The vegetarian food market has been growing for decades," said the society's head of communications, Liz O'Neill. "Although the number of committed vegetarians has remained stable in recent years, the number of meat-reducers has increased enormously.

"Both groups often choose vegetarian meals when eating out, partly because it's the only way to be sure that you're not eating factory-farmed meat and partly because they've realised that good food doesn't have to include a dead animal."


Friday, April 16, 2010

公平不公平

其實生活本身沒什麼公平可言,
因為你總是要和比自己強或弱的對手競爭,總是被不了解真相的人傷害,總是要為不明就裡的事情解釋,
有天生的不公平,有後天的不公平,
所以計較公平本身就是一件讓自己覺得自己更不公平的事情。
放開便得自在,幾個人能做到啊?

- 楊冪

Thursday, April 1, 2010

談茹素


問:你覺得如何才能修養心靈,保持心理健康呢?

答:很多時候,我們在有形的物質和無形的精神中間,會選前者。
我覺得修養心靈就是,你得把自己的心放空,去容納更多無形的東西。

我們每一個人生活,就是一個不斷的發現:“這個世界怎麼這樣?”的過程。

被欺騙,被傷害,於是有些人的心靈裡,那一塊就永恆結疤,封閉,冷硬掉了。
修養心靈,是讓你的心始終很柔軟,保持著最初的激情和敏感。
你學會了適當地保護自己。

你可以很成熟,但是不世故。
你要始終相信一些東西:相信善良,相信勇敢,相信愛情,相信人世間最初最本質的那些東西。



- 趙微

Saturday, February 20, 2010

說好的幸福呢?

其實生活就是一連串期待的累積,
平常會期待著下課或下班、一個周末渡假、一場電影、一個餐敘,
或者一份工作、一項文憑,甚至一個禮物、一 通電話、一個回應

因為有著期待,所以難免也有失落,有時說好的生日、跨年、聖誕節、七夕,
或是情侶間說好的承諾以及誓言,卻因其中一方心態上轉變了
當時承諾的環境改變了,於是有人無法履約了,

當初信誓旦旦的永遠,已經停格成畫面,
雖然情緒終究會慢慢沉澱,但當下無從預料的改變,還是會衝擊到有些人
儘管事過境遷,事隔多年,但每每想起傷心還是會繼續漫延




- 方文山


Friday, January 29, 2010

《十八年後都市日報》


《都市日報》搞搞新意思,為愚人節當天派發的《十八年後都市日報》徵集內容,由大家大條道理作新聞、投票、留言,出來的新聞暫且荒謬怪誕又非完全脫離現實,很有魔幻味道,愈認真杜撰,愈有爆笑效果,反映了民心趨向,希望到時印刷版不會被和諧便好了。



- from LittleoSolo


lulz

Thursday, January 14, 2010

The British Airways Takeover

- HK Magazine


A British Airways strike over Christmas crippled flights out of London and provided additional costs to the airline, which is already suffering from an annual loss of some £400 million (more than HK$50 billion). Flight connections were badly disrupted, affecting more than a million British holidaymakers, who meted out a nickname for their national carrier with a typical sense of humor—ABBA, or “Anyone But British Airways.”


This kind of news falls right into our territory here in Hong Kong. If Carson Yeung, a former struggling barber in Kowloon who somehow became a multi-billionaire a few years ago, can take over Birmingham City FC with £80 million and make himself a household name in the UK, then surely buying out British Airways would be an easy ride for far too many Chinese candidates. There are probably a few Chans or Wongs here in Hong Kong who are interested, and even some Zhaos and Zhangs above the border—coal mine owners in northern China who have grown bored tossing their money away in Macau casinos for far too long and want to transition into a slightly different game.


A Chinese-owned British Airways would serve everyone’s interests. First, we’ll reform the first class cabin menu by adding some abalone and chicken feet and replacing the Mouton Cadet with a bottle of Maotai, thus globalizing the privileged but stereotyped jet-setting executive appetite that has been monopolized by American steaks, French foie gras and Russian caviar for far too long.


Then we’ll get rid of all the old wrinkly-necked, speckled, loose-skinned nannies who call themselves air stewardess, but arouse nothing but our deepest sympathies while we watch them struggle with their beverage trolleys. They’ll be promptly replaced by a troupe of young Gong Li and Zhang Ziyi look-alikes urgently transferred in from the nightclubs in Beijing and Shanghai. Trade unions and feminism have no place in China. To improve worker efficiency, complaints about sexual harassment will be internally banned. Meanwhile, cigar smoking will be permitted and live poultry and marine creatures will be allowed on board so long as they are held in hand (although killing a crab with a chopstick on your seat and handing it to the crew for immediate steaming would not be recommendable).


The Chinese-owned British Airways would also be pleased to announce that foot massages will be available for business class travelers, while acupunctural treatments would be reserved only for first class. For in-flight movies, passengers will be presented with a choice between a CCTV-produced documentary on the Hong Kong handover ceremony and the “The Opium War,” or a famous feature classic directed by the prolific Xie Jin, also known as the David Lean of China, that describes in detail the historical debt the Brits have owed to the Chinese.


We tried to get Cadbury but we didn’t quite nab the famous chocolate enterprise. But by selling British Airways to us, the British will have settled another old score. With Gordon Brown in power for only a few more months, we now have our eye set on Buckingham Palace. Oh yes. Just name the price.



Chip Tsao is a best-selling author and columnist. A former reporter for the BBC, his columns have also appeared in Apple Daily, Next Magazine and CUP Magazine, among others.


---



that's real humour.
:)

Friday, November 6, 2009

王文華 - 被延遲的快樂,不會產生利息

我當老闆時和一位來應徵工作的年輕人面談。

我問他的頭四個問題是:
「有沒有女朋友?」
他說:「我還年輕,想專心拼事業,目前不想交女朋友。」
「你去過最好玩的地方是哪里?」
他說:「我不喜歡出去玩,我喜歡在家研究電腦。」
「那你吃過最好吃的東西是什麼?」
他說:「我都全心全意工作,吃得很隨便。」
「會做菜嗎?」
他說:「我家附近有很多吃的,不用自己做。」


他可能以為這些答案都展現出專業精神,會為自己加分,於是得意地看著我。 但我連學歷和經驗都懶得問,就跟他拜拜了。
我已經活得夠粗糙了,但就連我都知道: 除非是極度專業的人才(比如說實驗室的科學家), 一般來說,好的員工,必須先是一個好的情人。


工作要做得好,生活品質得高。
或是說,好的員工,對生活必須有起碼的興趣。
這位應徵者沒有興趣,也沒有謙虛。
他沒有生活能力也就罷了,他還看輕那些能力,覺得自己花錢就可以買到,何必自己學。



花錢可以上好的餐廳?但體會不出美食背後的文化意義。
花錢可以坐頭等艙去義大利,但站在競技場中央不會有思古之幽情。
「吃」只需要像機器人一樣張嘴閉嘴,但「品嘗」就需要用到五官和心。


被延遲的快樂不但不生利息,反而連本金都沒有了。
人生不會在未來某個終點線等候,她與你打一個照面,你不抓住她,她說走就走。
陪伴你的只剩感歎,和打不完的玻尿酸。
於是我戒了賭,開始用定存的方式,一天一天累積快樂的利息。
如果沒有命一把贏到大的快樂,那我就一餐一餐累積小小的幸福。

...

今年以來,我開始講究每一餐。
未必要山珍海味,但就算是蚵仔煎,也要細嚼慢嚥。
未必去大飯店,但就算是路邊攤,資料也要搜集齊全。
我把每一餐,當做生命給我的一個機會。
當我打開餐巾、舉起刀叉,我聽見生命對我說:「你可以透過食物和旅行來認識、享受我。」
用這種方式你賺不到錢,得不到名,但是快樂卻一點一滴地發生。
原汁原味,絕對實在。
和愛情相比,食物不會可歌可泣,但至少不會騙你。
「Eat and live. Oh, My God!」沒有愛情的時候,你就多吃!



我飽讀詩書,卻發現這才是真正的醒世箴言!
...
醒悟到經歷了名、利、愛、恨, 到頭來唯一能真正擁有的,是一顆熱騰騰馬鈴薯。
醒悟到天上會飛來很多真、假、虛、實, 真正對你好的,都是從地底下長出來的。


對工作,我們都已鞠躬盡瘁。
對人生,我們才剛要開始!



- 王文華

Thursday, September 3, 2009

聚散兩依依

也曾數窗前的雨滴,
也曾數門前的落葉,
數不情,
數不清的是愛的軌迹;
聚也依依,
散也依依。


- 聚散兩依依, 瓊瑤



(聚時的依依是兩情依依,散時的依依依依不捨
短短的數句
所包含的感情是多俐落!多細緻啊!)
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