行动管制令第……
孩子已经20多天足不出户。
他们每天早睡早醒,吃,喝,玩,乐,坏蛋一下,在屋子里从大门窜到后院,一楼二楼跑上跑下….除了偶尔抢东西哭闹,其余时候尽都是欢乐声。
孩子的世界没有昨天或明天,只有当下。
他们觉得很幸福,因为几乎每一天的24小时,爸妈都在他们身边,这对现代的孩子而言,是多么奢侈的事。
而我呢?
这突如其来的瘟疫让人不自觉焦虑起来,但也因为行动管制令待在家闭关,减低杂念,心里渐渐平静下来。
焦虑时心里时时祈福,平静后也时时祈福,这两者间的心念一样,但心境不一样。
我把家里一大一小冰箱都囤积满满的食物,孩子学校的家长很热心,帮群组里的妈妈们订购活力农耕蔬菜和水果。
这时候还能吃到高原活力农耕农夫用心种植的蔬菜,心里感动万分。
每一次收到蔬菜箱,一打开,感觉好像能闻得到高山大地的味道,摸着蔬菜,都能感觉泥土的温暖。
好友说她年轻的侄子和太太都在前线工作,两个年轻的生命,还有很多很多的前线人员,不分昼夜,在为全国人民尽他们最大的努力,控制疫情。
他们的每一天都在极大的挑战中渡过,每次想到他们,我就告诉自己“我要尽自己最大的努力乖乖待在家,好好过日子。”
每天,只有当下,没有等一下特别急的事,没有明天要赶着去完成的事,于是…………可以安然的打开冰箱,以非常珍惜存库里食物的心,细细的计划着早餐,午餐,孩子下午点心,晚餐….,在平常的料理中来点不一样的创意(因为食材有限),然后非常享受那个可以全然投入在为自己和家人烹饪的时光。
那个迎着晨光熬黑米粥,吹着午后热风做pizza,或在雷雨咆哮声中炒菜,煎蛋……的时光,都是那么那么的美好。
有人说烹饪时的情绪很重要,那是一种能量,这个能量伴着食物一起被享用者吸收,吸收到他的身,心,灵。
怪不得,我总是觉得外婆和妈妈做的菜特别好吃,因为她们都带着慈悲的心煮每一道菜肴。
在家画画的画室间有一个落地玻璃门,门前不远有一棵大树,一棵喜欢在风中起舞,在雨中飘来淡淡翠绿味,在夜里细语的大树。
当我在画布上无尽地延续生命的线条时,它在那儿陪伴着我,静静地微笑。
每一幅画里都是我和自己展开的对话…..。
每隔几天,就和家乡的爸妈,弟弟弟媳们视讯,搞笑逗乐他们一下。
每天都传自己煮的好料照片给妈妈看,然后炫耀说自己煮得比她好,青出于蓝(我特爱跟我妈开玩笑)。
每天总有些时候,静静坐着,闭上眼,听听大地的声音。
平时的车辆声减少了,于是鸟叫和虫鸣变得更清澈。
在这安下心过好当下的日子里,我还能做些什么呢?
小黄花慈善教育基金会的两个中心因为行动管制令,也同时关闭了。
我们都担心本来已经是低收入户的家庭,在这段时间可能还要面临零收入的困境,于是小黄花的员工待在家里开始致电每个家庭慰问他们的情况,然后为这些家庭订购足够一家大小的食物,确保他们至少可以温饱。
孩子学校的老师因某个亲戚是前线医护人员,而得知医院缺乏医疗防护用品,于是孩子学校善良的家长们决定募款购买防护用品捐赠医院。
最后在和老师详细沟通之后,我决定由小黄花发起这项募款项目,让更多人知道这件事,让更多都想为疫情付出的人民一起集合力量来帮助前线人员。
学校的家长们有的帮忙张罗订购防护用品,还有一些一起动手做起手工艺品义卖筹款….而募款反应非常热烈,家人,亲戚,邻居,朋友甚至国外朋友,各界人士都出力支持。
前几天新闻报道有一个家庭,爸妈和小孩在空无一人的公园里呆坐在石椅上,警方上前询问才发现,这一家人家里连米都没有,已经好几天没吃东西了。
警察人员自掏腰包给他们买食物。
我看到这则新闻,眼泪真的快掉出来。
于是我们(小黄花)马上透过两个贫民区域中心孩子的家长致电询问其他需要帮助的家庭,食物提供从33个家庭一下子增加到151个家庭。
我们不知道未来将会放生什么样的事,我们只能好好的珍惜活着的每一刻,好好爱自己,爱身边的人,爱这个大家一起共存的地球村。
有时候有些事情的发生是要我们安静下来聆听某一些生命的声音。
这段时间我又看到了好一段时间没看见的蜻蜓飞进家里,孩子兴奋的追着它边跑边跳。
平时只在树上停歇的鸟儿,飞到院子的草上散步,松鼠在汽车稀少的马路上大摇大摆。
我们继续祈福疫情尽早结束,继续勇敢抗疫,继续互相扶持,继续在这段安静下来的时间沉淀。
让我们用爱来化解这一场战役。
The …. days of MCO
The kids have not gone out for about 20 days.
Everyday they are sleeping and waking up early. Their daily activities are all about eating, drinking, playing mischievously, looming around from the entrance till the backyard, running across the floors in the house. Most of the times they are filled with joys and laughter, except occasionally crying of fighting for toys.
In the innocent children world, there is no yesterday or today, but at the moment. They are embraced by happiness because their parents are with them almost 24 hours in a day. This is literally a luxurious for the modern era children.
What about myself?
This sudden pandemic makes people feeling unconsciously anxiety. Despite of that, my heart gradually calmed down and distractions are reduced because of retreating myself at home during the Movement Control Order. Pray humbly when panic of anxiety attacks or even tranquillity. The two state of minds are the same, but the mood is distinct.
I have stocked up the fridges with load of foods, the parents of my kid’s school are very thoughtful, they are helping other mothers to purchase the organic farmed vegetables and fruits. Having to eat the organic vegetables and fruits farmed by the farmers at this very difficult time, it had deeply touched my heart.
Every time when I receive the vegetables box, it reminisces me the good nature of the high mountain and the warmth of soil.
A good friend of mine told me her nephew and wife are working at the frontline, joining along with many other frontliners, working very hard day and night for the nation to strive the Corona virus.
They are living their day in a hard challenge, whenever I think of them, I will tell myself to stay at home and live my live to the best.
We have plenty of time in day as we away from a busy pace of life. Thus, I may unhurried to open up the fridge, with the heart full of appreciation towards the foods to plan the breakfast, lunch, teatime and dinner menu for the kids. Creativity is what I need to spice up the meals (due to the shortage of ingredients) and fully enjoying the preparation time of foods for myself and family.
Cooking the black rice porridge at the welcoming morning light, baking pizza with the afternoon breeze or frying egg or vegetables during the thunderstorm seems to be like the very best moments in life.
Someone said that emotion is important during cooking because that good energy will be going along with the foods, while the people enjoying the foods can absorb all these good energies to nurture the body, mind and soul.
I always feel that the foods prepared by my grandmother and mother is exceptionally delicious and the reason is that they are preparing the foods with compassion.
I can see a big tree outside through the ceiling glass from my painting studio. It likes to dance in the wind, pouring with good scent of greenery during the rain, and talking softly at night.
When I continue to create the lines on the painting canvas, the tree is there to accompanying and returning smiles to me.
Each painting is the conversation and monologue between me myself and I.
Every few days, I will be video calling my parents, my brothers & my sisters in-law, making fun and bring laughter to them.
I send my food photos to my mother everyday and telling her I am the better cook (of course I am only joking to my mom).
There are some hours in a day, I will be sitting peacefully, closing my eyes to listen to the voices of the surroundings.
The cars are getting lesser these days, so the bird and worms chirpings are more audible.
In such a peaceful days, what else more I can do?
The two branches of Little Yellow Flower Foundation had temporarily ceased operation due to MCO.
We are worrying particularly for the low-income family because they will not able to generate income during the MCO. Staffs from the Foundation started to caretaking and prepared foods to make sure that they are able to cope with the difficult time.
The teacher in the kid’s school get to know that hospital is running out of medical supplies. Hence, the kind parents started fund raising to donate medical supplies to the hospital.
After discussed with the teacher, I decided to raise fund and to create public awareness through the Little Yellow Flower Foundation.
The parents in the school providing their kindness by sourcing medical supply, and some even made handcraft to seek donations. The fund raising had received tremendous responds from the community including those who are living abroad. Everybody show their best support on the fund raising.
There was a news saying that a family of 3 were sitting at the bench in the park. They have been starving for 3 days and a kind police bought them foods.
When I get to know this news, my tears almost burst out.
Thus, our Foundation took immediate effort to reach out more unprivileged families the food supplies and helps, this had extended from the initial 33 families and now a total of 151 families are covered with the helps from the Foundation.
We are unable to predict the future, but we may cherish and live every moments of our life. Love yourself, loving people that around you and also love the mother earth.
Sometimes we need to unwind and quiet down ourselves and to listen to voice of the nature.
During the time, I have seen dragonfly flying around the house after so long, the kids were chasing it up and down happily. The birds that normally resting on the tree are roaming at grass of the yard, the squirrels swaying freely on the road with lesser cars.
Let’s pray for the pandemic to end as soonest, continue to bravely fight the Corona virus by supporting each other as well as taking the chance of this quiet time to collect your thoughts.
Let us resolve this battle with love.
#馬來西亞行動管制令
#我的小日子
#乖乖待在家
#malaysiamco
#mylittlejourney
#pleasestayathome
a glass or two menu 在 味•道人生 Facebook 八卦
[TAIPEI - ⭐️⭐️Taïrrior / 態芮 ☺️]
一直沒來最主要原因是聽到這餐廳的評語比較參次,那怕去年有1星都沒有意欲來試。今年碰巧當它拿了兩星和偶然機緣下臨時來到這裡。除了希望吃完這家後便把全部台北米其林有星餐廳都試齊以外,更重要還是覺得自己試比聽第三方評價更可靠。
這次的菜單是從去年12月到現在都沒變,所以應該跟米其林評兩星的菜一樣。
整晚的菜每一道都有很多味道,特顯主廚想創新的手法,但是不是每一道的味道都能相得益彰真是見仁見智。
有感現在的50大和米其林都是偏重餐廳的創新,西餐廳更甚。所以除了這家以外,全部今年其他的米星,和50大西餐廳都是同一風格。為了拿星和爭50大而硬要加很多原素(尤其是本地食材和味道)進菜單,有沒有加的需要和這些原素能不能融合都不是主要考量.....變得很多時候都覺得像畫蛇添足....!
這些餐廳都太類似了,像主菜鴿子真的九成像龍吟的招牌菜!
第一次來也想試一次侍酒師描述的很精彩的wine pairing, 所以自己帶了酒來也沒開。 問到為何清酒用香檳杯時答不出和這款清酒味道和酒精偏高偏重,蓋過了醉蝦淡淡的味道。台灣的白酒配剁椒魚頭泡沫的魚蠻特別。
值不值兩星不好說,跟其他台北米星西餐一樣,一年來兩三次試試他們有什麼新噱頭也是不錯的娛樂。
Comments on this restaurant has been mixed, so I didn’t have the desire to try even it obtained one star last year. Just so happen they’ve been promoted to two star in 2019 and I was asked to come ad hoc and I was free, here I am. Other than hoping to have completed tasting all starred restaurants in Taipei after this one, more importantly I’d rather to trust my palate instead of listening to others comments to determine if this restaurant is good or not!
This menu is the same since last Dec so I believe it’s the same one that Michelin tasted to promote the restaurant to two star.
Every single dish of the menu has a lot of flavour in it, but whether the taste of each dish can complement each other is another issue.
The focus and trend nowadays for both Top 50 and Michelin list mainly skewed towards innovation, especially for western cuisine. Not only this restaurant, the style of all other western restaurants in the Michelin and top 50 list are primarily the same. Whether it’s useful, critical or complimentary or not is no longer the main consideration, all these restaurants intentionally use many flavours (particularly using lots of local ingredients and flavours) aiming to earn the recognition....most of the time it’s unnecessary!
Now all these restaurants are very similar. When I try the main dish pigeon, it’s at least 90% similar to Ryugin Taipei signature main course!!!
It’s my first time here so I also wanna try the nicely described wine pairing by the sommelier and didn’t open the bottle I brought. When asked why was a champagne glass is used for champagne, I couldn’t get an answer. And the alcohol and taste of the sake was too strong for the drunken shrimp dish. The Taiwanese white wine to pair with the foam made from the sauce used to make Hunan’s chopped spicy fish head was quite interesting.
I wonder which factors enable this restaurant to upgrade to two star this year, but like all other starred western restaurants, it’s entertaining to visit 2-3 times a year to see what gimmicks they invented.
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生
a glass or two menu 在 味•道人生 Facebook 八卦
[TAIPEI - Baan Restaurant Taipei ‘Thai Family Recipe’ 🤐]
又是另一間剛開不久的餐廳。已聽到好幾個可靠的評語及建議不用去試,但朋友生日聚餐辦在這𥚃不得不來,果然是對的。
我們十幾人訂了包廂,所以把菜單上全部的菜幾乎都吃了一遍。這裡標榜泰國家庭食譜。雖然我去過泰國幾十次也試過不少家庭式或標榜泰國食譜餐廳,但可能還算不夠多, 因為我覺得這𥚃的菜除了每一道都很咸以外其他都跟一般泰國餐差不多,沒什麼特別,我們全部人都不停地叫白飯來配才能繼續吃。如果泰國的家庭都是這口味相信不少當地人的腎都要常常檢查。
我們有帶香檳紅白酒也付足開瓶費,但提供的酒杯很小和一般。而從頭到尾餐廳都好像人手不足,上菜換盤子都而顯忙不過來所以差不多都是我們自己動手拿碗倒水,再叫他們倒酒換酒杯已好像要求多了而且要等很久,所以為了不想常常空箸杯子幾乎開酒倒酒都是我們自己處理,我們也懶得不停提出換杯,一杯到尾算了。
視乎提供不同程度的專業配套和服務,收不同價錢的開瓶費是應該和合理的。但明顯餐廳在這方面的配套和服務沒有到位而收足開瓶費,這是不合理不同意的地方。
也值得一提的是這裡裝潢有像泰國新派餐廳元素,但桌面用雲石配很輕,像塑膠原料的環保碗盤感覺怪怪的。我不是專家但在坐的名設計師朋友也感不解。
這裡的菜是家庭式但價錢走中高檔路線,而且要有分兩個時段用餐。收費在台灣泰菜來説是貴,應該是籍箸老闆是台灣和泰國西餐米其林名氣廚師的關係所致。用餐的普遍都是年輕人,也應該都是衝箸米其林的名氣而來吧。
隠若已看到這家餐廳是要開分店, 連鎖吸錢的方程式。
Another recently opened restaurant. Already received several reliable comments and recommendations that there’s no need to try, but since it’s friends’ birthday celebration dinner, it’s no choice but to try once.
We had 15 people in the private room and we pretty much tried all dishes on menu. The selling point of this restaurant is the use of family recipe. I have already visited Thailand many times and tried many family restaurants or restaurant using family recipe as selling point, but perhaps it’s still not enough as I find the dishes of this restaurant is nothing different from standard Thai restaurant except all dishes are quite salty and we had to continuously ordering rice to tone down the saltiness. I wonder if this is the common flavour for usual Thai families’, otherwise I’d believe many locals do require to have kidney checkup regularly.
We brought champagne, white and red wines and fully paid corkage. The glasses provided were relatively small and standard. It seems that they are short of staffs and we almost had to help ourselves with changing plates and to add water, not to mention asking them to pour wines and change glasses seemed like it’s too demanding and needed to wait for a long time. So in order not to have empty glasses all the time, we were basically helping ourselves with opening bottles and pouring all the wines, and we gave up asking to change glasses and used only one glass all the way.
Charging corkage is absolutely fair if professional facilitation and service can be provided, with higher corkage fee for higher standard. For restaurants that don’t have the capacity to provide the required facilitation and service yet corkage are charged, this is unreasonable and unacceptable.
One thing also worth mentioning is the decoration of the restaurant is of modern Thai style restaurant. But the matching of marble table with very light weighted plastic like recycled material tableware seem odd. I’m no expert here but a famous interior designer friend there also didn’t understand the reason behind of the combination.
Restaurant is supposed to be family style but pricing is mid to high range, and have two servings in the evening. Reason for being one of the most expensive Thai restaurant in Taipei is probably because the owners are Michelin star western restaurants’ chefs in Taipei and Bangkok. Customers are mainly quite young and likely they come due to the fame of Michelin.
Already vaguely tell this kind of restaurants is of the standard formula of opening branches / franchise model as cash generator.
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生