Fashion design

Many professional fashion designers start off by specializing in a particular area of fashion. The smaller and the more specific the market, the more likely a company is to get the right look and feel to their clothes. It is also easier to establish oneself in the fashion industry if a company is known for one type of product, rather than several products. Once a fashion company becomes established (that is, has regular buyers and is well-known by both the trade and the public), it may decide to expand into a new area. If the firm has made a name for the clothes it already produces, this helps to sell the new line. It is usually safest for a company to expand into an area similar to the one it already knows. For example, a designer of women's sportswear might expand into men's sportswear. The chart below shows the areas in which many designers choose to specialize.

How to make KIMCHI.....

Kimchee

Chinese Cabbage Kimchee Cucumber Kimchee Green Chili Kimchee Radish Kimchee

Kimchee is the most famous side dish among the Koreans or even foreigners. It is a must-served dish in every Korean meal. Kimchee is widely refered to Korean traditional fermented vegetables. At the very begining, kimchee is prepared for the winter season since they can't cultivate crops during winter. Therefore, they preserved the vegetables for consuming during the winter.

There are actually various types of kimchee in Korea such as cucumber kimchee, green chilies kimchee, chinese cabbage kimchee, radish kimchee and so on but the word Kimchee is commonly refered to chinese cabbage kimchee. During different season, different kind of kimchee will be served. For example during summer, cucumber kimchee and radish kimchee will be served. During spring, leafy vegetable will be the main ingredient for making kimchee and the kimchee in spring sometimes are not even fermented for a long period but seasoned for a short period. During winter, most of the kimchee are available since it is the most suitable time to consume kimchee.

The ingredients for making kimchee usually includes galic, ginger, spring onion, salt, vinegar, chilies, chilies pepper, salted fishes sauce etc. Combination of these ingredients give a special taste for the kimchee and it stands the name of "Aroma of Korea".



Recipe Ingredients

* 500g chinese cabbage
* 1 1/2 tbsp crashed garlic
* 1 1/2 tsp crashed ginger
* spring onion cut into 5cm long
* 2 tbsp finely chopped red chilies
* 1 tbsp red pepper powder
* 1 tsp korean red chilies paste ( GoChuJang " 고추장,苦椒醬")
* 2 tbsp salted fish sauce
* 3 tbsp vinegar

Cooking Directions

1. Chop cabbage coarsely and place it in a large dish.
2. Sprinkle cabbage with salt and season it for 3 or 4 hours.
3. Squeeze cabbage dry with hand and place it in another bowl.
4. Add the remanding ingredients and mix it well.
5. Put into refrigerator at least 2 days before serving.

.....Organizational Behavior......

AArrrrggghhhhh....... i haven't finished my assignment...and this really annoying me... my twins nearly finished but i haven't ....well...,this O.B is one of the assignment that i really don't like it at all..... HAIL TO THE NOOOO.....

Kimchi doen jang

Budae-jjiggae (Army Base Stew) Budae-jjiggae
This dish results from Korea's painful history. During the Korean war, and for a time afterwards, people had little to eat. Most people had to fill their stomachs with the food distributed on the street called Kkulkkulijuk (meaning "pig's gruel"). People made this dish by combining left-over Spam and hot dogs from U.S. Army restaurants and whatever ele was available. All the left-overs were put into pot with water and boiled.

These days, restaurants usually use ramyeon noodles, ddeok (Korean rice cakes), sausages, meat, and goch'ujang paste for a hot and spicy taste, which Koreans like the most. To get the right taste of this dish, Spam sausage should be added.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.


Cheonggukjang-jjiggae (Fast Fermented Bean Paste Stew) Cheonggukjang-jjiggae
Fast fermented bean paste is created by boiling the new crop of soy bean in the autumn then storing in a warm place for several days. Salt, garlic, ginger, and crushed red pepper are added to the fermented beans, then the mixture is rolled into small balls.

Ch'eonggukjang-jjiggae is made from this paste by adding it to minced beef, shredded cabbage kimchi or sliced radishes, tofu, green onions, and garlic.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.


Doenjang-jjigae (Bean Paste Stew) Doenjang-jjigae
If Koreans were asked to nominate a national dish, they would probably name doenjang jjigae. It is eaten very frequently throughout the country. The key to the flavor lies in the quality of the bean paste. Bean paste is made early each Lunar year by soaking meju (bean paste blocks shaped like bricks) in brine for forty days and then draining off the soy sauce this produces. The residue is mashed into a yellow paste.

Other ingredients of doenjang jjigae can be tofu, clam meat, pork or beef, but some recipes are meatless. Seasonal vegetables such as zucchini, spinach, green peppers, and onions can also be added. Seasonings include garlic, anchovies, red pepper powder, and salt. A more exotic recipe, known as kungjung doenjang jjigae (royal soybean paste soup) calls for beef, mushrooms, tofu, and gingko nuts.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.

Galbi-jjim (Short Rib Stew) Galbi-jjim
Koreans are proud of their method for cooking spareribs which are often served at celebrations and can often be found as part of a higher priced meal in an upscale restaurant.

The ribs are cooked for an hour with pyogo mushrooms, carrots, ginkgo nuts, and jujubes in a sauce that contains soy sauce, green onions, garlic, sugar, pepper, sesame seeds, sesame oil, pear juice, ginger juice, and water. The mixture is served with vegetables and decorated with egg strips and pine nuts.

How to eat: Usually served as a side dish.

Gopchang-jeongol (Seasoned Entrails and Vegetable Stew) Gopchang-jeongol
This casserole dish is served as a main dish or as a side dish while drinking. Beef entrails are boiled until tender and seasoned with red pepper powder and oil or fat. Then they are cooked again in beef broth with vegetables in a wide, round pan at your table. Cooked noodles are added during the last minute of cooking.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.

Kimchi-jjiggae (Kimchi Stew) Kimchi-jjiggae
Along with doenjang-jjigae, this is one of the most common home dishes for common people. Baechu kimchi (cabbage kimchi) makes the best ingredient for this stew. Ripened sour kimchi is sliced and sauteed in salad oil. Then the sauteed kimchi, bean curd, other available vegetables, tteok (Korean rice cake), and noodles are mixed with pork, beef, or sea food (such as oysters) and cooked as a stew. The amount of water and hot pepper paste determine the level of taste and spiciness.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.

Nakji-jeongol (Octopus Stew) Nakji-jeongol
Seasoned octopus and vegetables are arranged in a pan casserole with beef broth and cooked at your table. Cooked noodles are added when the soup is boiling. Octopus is a favorite dish of Koreans.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.

Shinseollo (Fairy Casserole) Shinseollo
This time consuming specialty is not sold as an independent dish, but usually served as part of a fancy table d'hote dinner or on a buffet table. This Korean style chafing dish has a hole for burning chacoal underneath the bowl to keep the dish warm. Meat balls, fried egg slivers, fried fish fillets, mushrooms, fried liver, pre-cooked carrots, ginko nuts, walnuts, and pine nuts are arranged for a colorful dish. Clear beef broth is added to make a tasty stew.

How to eat: This dish is usually served as a side dish.


Sogogi-jeongol (Beef and Vegetable Stew) Sogogi-jeongol
Sliced beef, vegetables, and bean curd are arranged in a pan and cooked with beef broth at your table. Some recipes call for adding shrimp or clams to make the broth more tasty.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.

Sundubu-jjigae (Raw Bean Curd Stew) Sundubu-jjigae
This dish is made from boiled raw bean curd. other ingredients include cooked opened clams, clam water, chopped poke, chopped kimchi, sliced Welsh onion, and sauce in a small Korean traditional style pot.

To make the sauce, mix red pepper powder, chopped welsh onion, garlic, and ginger with soy sauce, and put them into a prepared hot pot with oil. Many times an egg can be placed on top of the stew. The taste can be somewhat spicy, but very tasty.

How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.

.....Losing Frequencies.....

Today, i've just finished my class(financial management)... but then i still didn't gain any knowledge in that class.... It's not that i'm Daydream but i just don't understands.... then.., i was like... LOST....!!! Lost in the middle of the ocean.... i've lost the frequency with my... Hmmm....(never mind).... Then..,suddenly my twins ask me whether i'm understand in Financial.... oh man...i just...FREEZE and not give a feedback...Then my twins said that i should focus, heard and take notes.... but i've already done that.....
fuhhh..... i guess that i wasn't good enough to defeat my twins at this level... Well... i can understand in Account but in Add math...., hahahha... save it...!! Then,luckily i've done my C.S Assignment and ms.Freda said that my Draft was okey... it just that i need to work on my Conclusions..... Tough day...!!!

North pole

North pole...,one of the place where The North Pole, also known as the Geographic North Pole or Terrestrial North Pole, is, subject to the caveats explained below, defined as the point in the northern hemisphere where the Earth's axis of rotation meets the Earth's surface. It should not be confused with the North Magnetic Pole.

The North Pole is the northernmost point on Earth, lying diametrically opposite the South Pole. It defines geodetic latitude 90° North, as well as the direction of True North. At the North Pole all directions point south; all lines of longitude converge there, so its longitude can be defined as any degree value.

Canada

Geography

Covering most of the northern part of the North American continent and with an area larger than that of the United States, Canada has an extremely varied topography. In the east, the mountainous maritime provinces have an irregular coastline on the Gulf of St. Lawrence and the Atlantic. The St. Lawrence plain, covering most of southern Quebec and Ontario, and the interior continental plain, covering southern Manitoba and Saskatchewan and most of Alberta, are the principal cultivable areas. They are separated by a forested plateau rising from Lakes Superior and Huron.

Westward toward the Pacific, most of British Columbia, the Yukon, and part of western Alberta are covered by parallel mountain ranges, including the Rockies. The Pacific border of the coast range is ragged with fjords and channels. The highest point in Canada is Mount Logan (19,850 ft; 6,050 m), which is in the Yukon. The two principal river systems are the Mackenzie and the St. Lawrence. The St. Lawrence, with its tributaries, is navigable for over 1,900 mi (3,058 km).

Timbuktu, Afrika

Timbuktu is widely used to describe a place extremely far away and regarded by many as a myth. In reality it's a city in Mali, West Africa, of such great historical importance that in 1988 it was designated a World Heritage Site.
Situated on the southernmost edge of the Sahara Desert, Timbuktu is about eight miles from the Niger River -- closer during the rainy season. It was founded in the twelfth century by Tuareg nomads. By the fourteenth century it had became a major center for the trans-Sahara gold and salt trade as well Islamic scholarship and culture, the Oxford University of the Sahara, despite the rise and fall of powerful dynasties around it.
When the emperor Mansa Musa undertook an extravagant pilgrimage with an entourage of thousands from Timbuktu to Mecca via Cairo in 1324, he transformed European and Arabian perceptions about West Africa. Stopping in Cairo to visit the sultan, Musa gave away so much gold that the Egyptian money market crashed.
Musa built the Great Mosque (Djinguereber) and commissioned the Granada architect Abu Ishaq asSahil to design the Sankore mosque. The Sankore University was established around the mosque. The Great Mosque has been rebuilt many times, but the Sankore mosque still stands, probably because it was built around a wooden framework which aids the repairs necessary after the annual rains.
By the 1450s, the population reached some 100,000, a quarter of these were scholars, many of whom had studied in Egypt or Mecca. The city reached its peak during the Askia period (1403-1591). Merchants from North Africa came to trade salt, cloth and horses for gold and slaves. Leo Africanus, a Muslim from Granada, left a account of his visit in 1526, which renewed European interest in the "city of gold".
In 1591 Morocco captured Timbuktu. In 1593 its scholars were arrested on suspicion of disloyalty, some were killed and others exiled to Morocco. Even more devastating was the inability of the Moroccan troops in control of the city to protect it from repeated attacks by the Bambara, Fulani, and Tuareg. Timbuktu was in decline.
European explorers were still attempting to reach Africa's 'city of gold' but none had survived. In 1788 a group of Englishmen formed the Association for Promoting the Discovery of the Interior Parts of Africa, primarily to discover the source of the Niger and reach Timbuktu. The race was on.
Most famous of the failures was Mungo Park. Robbed, tortured by warlords, and finally drowned when his raft was attacked, he did at least get to the Niger, "glittering to the morning sun, as broad as the Thames at Westminster."
In 1824 the Geographical Society of Paris offered a considerable reward for the first European to visit Timbuktu and return to tell their tale. The Scottish explorer Gordon Laing is acknowledged as the first European to reach Timbuktu, in 1826. He'd survived a savage attack by Tuareg nomads on his journey from Tripoli to Timbuktu, but was murdered two days after leaving the city.

It was only in 1828 that the first European who lived to tell the tale reached Timbuktu. The French explorer, René-Auguste Caillié disguised himself as an Arab -- he had studied Islam and could speak Arabic. His journey from the coast of West Africa to Timbuktu took him a year (he was ill for five months) but he was so unimpressed he spent only two weeks in the city. His three volumes of his adventures were published in 1830 and received the Geographical Society of Paris' prize.

Other explorers, such as the German geographer Heinrich Barth who visited the city during his five-year trek across Africa, also found the city an anticlimax. A city of mud-walled buildings in the middle of a harsh desert, not a city of gold. (View some illustration from his book Travels and Discoveries in North and Central Africa.)

Timbuktu was captured by the French in 1894 who partly restored the city; in 1960 it became part of the independent Republic of Mali. Today Timbuktu is still on the "must-do" list of adventurous travellers, but few have any idea why such a desolate city should be. With the restoration efforts started in the late 1990s to reclaim some of Timbuktu's heritage from the sands of the Sahara, there is hope that this can change.

My twins....

Today i want to talk about my twins.Well.., as everyone who knows me,they will know that i have a twins...
well...i had a fight with my twins last time(well,actually it wasn't a big problem tough but to her it was big.... sometime i just don't understand her. She always scold me like i'm still kid (but the fact is i already enter the age of 18...)
But sometime... the word that she's saying is true...even sometime i do over react ... Hmmm.... maybe i just need to change myself before she CHANGE me....
i love my twins because she's the only one that i put my trust on... she always beside me... even though i'd had disappointing her... but she still treat me right...Ha ! i guess that's the use of twins and TWINS..... Hope that until we married we will be together forever like always.....

This life.... T-T

Woooaaahh..... okey this is kinda weird.... cause i'm making a confessions in my own blog.... well..,this morning i have a exam... it's mid-term exam and i scrude-up everything.... oh man... it not balance.... i've tried hard to get this right.. Hhhmmmm...... maybe this is not my day.... i think i'll keep trying till the very end....

Switzerland

in Switzerland..,at the northern end of the lake of Zurich stands the the city of zurich. Although the capital of Switzerland is Berne ,Zurich is the largest ,the finest, and, in a general way..the most important town in Switzerland. It stand on both banks of the Limmat River , at the point where the river flows out of the lake , extends along the way shores of the lake as well ....