This year 2oo9....

Well..., this year is the year where i going to college....really like it though... but ..,sometimes looking back at this few year.... suddenly i remember when the day that my dad leave me and my twins without saying a words... but that was long ago...and now i'm a grown-up girl.... but eventough it was hard... i think it should be okey without people named DAD.... and life is better without him... hehehehe....

Christmas from all over the world....

Christmas is not only celebrated in American and European countries but is a popular festival in other parts of the country too. Read about the interesting Christmas celebrations in Iran, Yugoslavia, Egypt and Wales in this section that is heavily influenced by the regional and cultural influences of the country. Costa Ricans make the huge models of the stable, where the Christ was born, and they are often made as big as the room where they are kept so that the Christ can be as comfortable as possible in His Manger. Micronesians are mostly Protestant Christians and celebrate this day as the church family day, when all of them attend most parts of the day attending the local church services that include a message from every minister, lay preacher, and missionary in the area, singing carols and hymns and receiving gifts where strangely each recipient applauds himself while going to receive the gift. The most common church gifts here are two bars of soap.

Santa claus is coming to town....

Christmas is the joyfull day that calm our heart...The tradition of Christmas carols hails back as far as the thirteenth century, although carols were originally communal songs sung during celebrations like harvest tide as well as Christmas. It was only later that carols began to be sung in church, and to be specifically associated with Christmas.

Carols suffered a decline in popularity after the Reformation in the countries where Protestant churches gained prominence (although well-known Reformers like Martin Luther authored carols and encouraged their use in worship), but survived in rural communities until the revival of interest in carols in the 19th century.[citation needed]

The first appearance in print of "God Rest Ye Merry, Gentlemen", "The First Noel", "I Saw Three Ships" and "Hark the Herald Angels Sing" was in Christmas Carols Ancient and Modern (1833) by William B. Sandys. Composers like Arthur Sullivan helped to repopularize the carol, and it is this period that gave rise to such favorites as "Good King Wenceslas" and "It Came Upon the Midnight Clear", a New England carol written by Edmund H. Sears and Richard S. Willis.

Today carols are regularly sung at Christian religious services . Some compositions have words which are clearly not of a religious theme, but are often still referred to as "carols". For example, the sixteenth century song "A Bone, God Wot!" appears to be a wassailing song (which is sung during drinking or while requesting ale), but is described in the British Museum's Cottonian Collection as a Christmas carol.

It is often difficult to draw a distinction between a Christmas carol and a Christmas song. To be sung by a church choir or sung in the street by amateurs, a song would have to have a fairly rapid, regular beat, which would therefore exclude a meandering crooning song such as "White Christmas". A country music song such as "Blue Christmas" might qualify, but in this case it would have to be adopted by many choirs, over many years to be truly "vernacular", and so far it has failed to gain wide acceptance. The Concise Oxford Dictionary is more generous, as it defines a carol as a "religious song...associated with Christmas".

Music
Traditionally, carols have often been based on medieval chord patterns, and it is this that gives them their uniquely characteristic musical sound. Some carols like "Personent hodie", "Good King Wenceslas", and "The Holly and the Ivy" can be traced directly back to the Middle Ages, and are among the oldest musical compositions still regularly sung.

Though many Christmas carols were written prior to the 20th century, several modern compositions have been written in more recent times. Many of the carols written by Alfred Burt are sung regularly in both sacred and secular settings, and are among the better-known modern Christmas carols.

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.