Don't You Wonder, Sometimes?
BY TRACY K. SMITH
1.
After dark, stars glisten like ice, and the distance they span
Hides something elemental. Not God, exactly. More like
Some thin-hipped glittering Bowie-being—a Starman
Or cosmic ace hovering, swaying, aching to make us see.
And what would we do, you and I, if we could know for sure
That someone was there squinting through the dust,
Saying nothing is lost, that everything lives on waiting only
To be wanted back badly enough? Would you go then,
Even for a few nights, into that other life where you
And that first she loved, blind to the future once, and happy?
Would I put on my coat and return to the kitchen where my
Mother and father sit waiting, dinner keeping warm on the stove?
Bowie will never die. Nothing will come for him in his sleep
Or charging through his veins. And he’ll never grow old,
Just like the woman you lost, who will always be dark-haired
And flush-faced, running toward an electronic screen
That clocks the minutes, the miles left to go. Just like the life
In which I’m forever a child looking out my window at the night sky
Thinking one day I’ll touch the world with bare hands
Even if it burns.
2.
He leaves no tracks. Slips past, quick as a cat. That’s Bowie
For you: the Pope of Pop, coy as Christ. Like a play
Within a play, he’s trademarked twice. The hours
Plink past like water from a window A/C. We sweat it out,
Teach ourselves to wait. Silently, lazily, collapse happens.
But not for Bowie. He cocks his head, grins that wicked grin.
Time never stops, but does it end? And how many lives
Before take-off, before we find ourselves
Beyond ourselves, all glam-glow, all twinkle and gold?
The future isn’t what it used to be. Even Bowie thirsts
For something good and cold. Jets blink across the sky
Like migratory souls.
3.
Bowie is among us. Right here
In New York City. In a baseball cap
And expensive jeans. Ducking into
A deli. Flashing all those teeth
At the doorman on his way back up.
Or he’s hailing a taxi on Lafayette
As the sky clouds over at dusk.
He’s in no rush. Doesn’t feel
The way you’d think he feels.
Doesn’t strut or gloat. Tells jokes.
I’ve lived here all these years
And never seen him. Like not knowing
A comet from a shooting star.
But I’ll bet he burns bright,
Dragging a tail of white-hot matter
The way some of us track tissue
Back from the toilet stall. He’s got
The whole world under his foot,
And we are small alongside,
Though there are occasions
When a man his size can meet
Your eyes for just a blip of time
And send a thought like SHINE
SHINE SHINE SHINE SHINE
Straight to your mind. Bowie,
I want to believe you. Want to feel
Your will like the wind before rain.
The kind everything simply obeys,
Swept up in that hypnotic dance
As if something with the power to do so
Had looked its way and said:
Go ahead.
同時也有7部Youtube影片,追蹤數超過93萬的網紅Ytower Cooking channel,也在其Youtube影片中提到,【楊桃美食網】煎魚不破皮的秘訣 how to pan-fry fish without breaking the skin 1.把魚表面的水分用紙巾擦乾,再把鍋子燒熱(感覺有熱氣從鍋子冒起)加入三大匙的沙拉油,晃動鍋子讓油均勻在整個鍋子上。 2.在鍋子上灑鹽,大約一層薄薄的即可,灑鹽之後比較不會...
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tail coat 在 SABAH, Malaysian Borneo Facebook 八卦
Check out some of the cool facts of the Colugo by @stickyricetravel!
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#Repost @stickyricetravel
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#MammalMonday we are highlighting one of the most interesting and unique gliding mammals found in our forests. The colugo's body is covered with a large membrane of skin, or patagium, much like a bat. However their fur-covered membrane extends from their face to the tips of its claws and tail, they even have webbed toes and fingers. This beautifully evolved body gives colugos the ability to glide an incredible distance up to 70 meters from tree to tree and has earned the colugo the title of the most accomplished mammalian glider on earth. They are completely arboreal, nocturnal, shy, and solitary animals found in tropical rainforests in South East Asia. Their large eyes allow for strong night vision and depth perception and they have a set of long tiny teeth much like a comb that allow them to clean parasites from their fur. This big eyed creature has a uniquely coloured yellow-brown coat and is only found near the coast in Borneo.
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#sabah #borneo #malaysia #tourism #travel #instatravel #tourist #traveling #vacation #photooftheday #holiday #trip #nature #fun #photography #beautiful #wanderlust #vm2020 #visitmalaysia2020 #wildlife #wildlifephotography
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I told you I can find you. Hide and Seek is a child's game to me! 😎
#Repost IG: @stickyricetravel
The Malayan civet, or Oriental civet, is not only found in Malaysia but in neighbouring Indonesia, the Philippines and throughout nearby islands. Adult Malay civets are one of the most distinguishable species of civet. They have a black-spotted greyish coat with around 15 black bands on their tail. They grow up to 66 cm in length and average 3.5-4.5kg. They are solitary, omnivorous, and nocturnal mammals that are found in primary and secondary forests up to 1200 meters elevation.
#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #travellater #traveltomorrow #animal #wildlife
tail coat 在 Ytower Cooking channel Youtube 的評價
【楊桃美食網】煎魚不破皮的秘訣 how to pan-fry fish without breaking the skin
1.把魚表面的水分用紙巾擦乾,再把鍋子燒熱(感覺有熱氣從鍋子冒起)加入三大匙的沙拉油,晃動鍋子讓油均勻在整個鍋子上。
2.在鍋子上灑鹽,大約一層薄薄的即可,灑鹽之後比較不會沾鍋。
3.開小火把魚放入鍋中,這時不要移動魚會破,等到煎到魚皮表面焦焦的才能移動,慢慢移動鍋子讓魚能全部沾到油。
4.先煎魚的中部再煎魚的頭部與尾部,讓魚均勻受熱即可。
TIP:為何要灑鹽,因為魚的表皮是蛋白質與鹽接觸遇熱會快速凝固而不容易沾鍋,且鹽再油中不會溶化會在鍋子形成一層膜。
5.等整條魚都煎過頭、中、尾部位後,就可慢慢移動魚身,確認有無沾鍋,若無即可慢慢翻身,依照之前煎魚的方法即可,等魚煎好後起鍋裝盤就完成。
1. Pat the surface of the fish with a paper towel to get rid of the moisture, heat up the pan (until it feels like there is steam rising from the pan), then add 3 tablespoons of cooking oil. Shake the pan to coat the bottom of the pan evenly with the oil.
2. Sprinkle a thin layer of salt on the bottom of the pan, the salt will help with preventing the fish from sticking to the pan.
3. Turn to low heat and place the fish in the pan, don't move the fish yet at this stage. Pan-fry until the skin of the fish is crisp, tilt the pan around gently to make sure the fish is covered with oil.
4. First fry the middle section of the fish, then move on to the head and tail sections. Make sure the fish is heated up evenly.
Tip: Why sprinkle salt first? The skin of the fish is made up of protein, together with the salt, it hardens when it comes into contact with heat so it won't stick to the pan as easily. Also, salt does not melt in oil so it forms a layer over the bottom of the pan.
5. Once all the sections of the fish (middle, head, tail) have been pan-fried, slowly lift up the fish to see if it sticks to the pan, if not, slowly flip it to the other side. Pan-fry in the same way, once the fish is cooked, lift it from the pan and place it on a plate to serve.
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【YTower Food Network - 3 minute cooking lesson】 https://goo.gl/XDRl12

tail coat 在 ochikeron Youtube 的評價
Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.
It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.
Perfect for Bento box as well :)
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Ebi Furai (Deep Fried Prawn)
Difficulty: Easy
Time: 15min
Number of servings: 6 pieces
Ingredients:
6 large black tiger prawn
salt and cracked black pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickles
* 3 tbsp. mayonnaise
* salt and pepper
Directions:
1. Wash, peel (leave the tails) and devein the prawn. Make 4-5 incisions (about 1/3 depth) in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying.
2. Season with salt and pepper. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) for 2-3 min until cooked golden brown. Remove them from the oil and drain.
4. Serve on plate with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Anyway you like ;D
the batter is enough to make more than 6! 8 or 10 is good :)
レシピ(日本語)
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
---------------------------------
More Deep Fried Recipes:
How to Make Broccoli Menchi Katsu
http://www.youtube.com/watch?v=1lcRB2shYVs
How to Make Love Heart Cutlet
http://www.youtube.com/watch?v=C13h7GRUUtY
Bite-Sized Cheese Cutlet Balls
http://www.youtube.com/watch?v=pYcEYdMS1hQ
How to Make Japanese Korokke
http://www.youtube.com/watch?v=BvfCPtdIJIM
How to Make Tonkatsu
http://www.youtube.com/watch?v=bo2jXBfFRdY
How to Make Kaki Furai
http://www.youtube.com/watch?v=xBr2rZBJt4s
Music by
甘茶の音楽工房
紅茶の時間
http://amachamusic.chagasi.com/music_kouchanojikan.html
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tail coat 在 Ytower Cooking channel Youtube 的評價
天婦羅炸蝦 Deep Fried Shrimp Tempura
材料:
草蝦10尾、天婦羅粉漿2杯、麵粉適量
Ingredients:
10 giant tiger shrimp
2 cups tempura batter
Sufficient amount of flour
調味料:
鰹魚醬油1大匙、味醂1茶匙、高湯1大匙、蘿蔔泥1大匙
Seasoning:
1 tablespoon of smoked fish soy sauce
1 teaspoon Mirin rice wine
1 tablespoon of clear soup stock
1 tablespoon of grated radishes
天婦羅粉漿:
麵粉40公克、玉米粉20公克、蛋黃1顆、冰水75公克
Tempura batter:
40 grams flour
20 grams corn flour
1 egg yolk
75 grams ice water
作法:
1.將草蝦頭及身上的殼剝除,留下尾部的殼;調味料調勻成沾汁;將天婦羅粉漿材料拌勻,備用。
2.將蝦子腹部橫劃幾刀,深至蝦身的一半,不要切斷。再將蝦子攤直,並用手指將蝦身擠壓成長條。將蝦子表面沾上一些乾的麵粉。
3.熱鍋下約400CC沙拉油,大火燒熱至約160度後關小火並用手撈一些天婦羅粉漿,撒入油鍋中使麵糊形成小顆的脆麵粒。
4.用長筷子將浮在表面的麵粒集中在油鍋邊,一面迅速的將蝦子沾上天婦羅粉漿後放入麵粒集中處炸,使其沾上脆麵粒。
5.開中火炸約半分鐘至金黃色表皮酥脆,撈起後瀝乾油裝盤,沾沾汁食用即可。
Preparation Instructions:
Strip off the head and shell leaving the tiger shrimp's tail; evenly blend the seasoning dip and tempura batter and set them aside.
2. Make several transverse incisions halfway into the shrimp's belly without severing anything. Lay the shrimp out lengthwise then squeeze with your fingers into strips then coat the shrimp's surface with some dry flour.
3. Heat up a pot with 400CC of salad oil to about 160 degrees and then reduce to low heat. Fling small drops of tempura batter into it to form little grains on the surface.
4. With long chopsticks, concentrate the grains into one area of the pot and quickly dip the shrimp tempura into it so as to coat the surface with the crisp grains. It will spatter.
5. Turn up the flame for about half a minute and deep fry until golden brown and the skin is crisp. Pick out and move to a plate, draining the oil and afterwards dip into the sauce and enjoy.
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