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Autumn strengthens these "four tips"

Le 19 October 2018, 12:35 dans Humeurs 0

When it comes to fall regimen, many people think of supplements. There's actually a better way.

"In traditional Chinese medicine, the human body has four tips, the tip of the ribs being the fingers of the hands and feet (toes), the tip of the flesh being the tongue, the tip of the bones being the teeth, and the tip of the blood being the hair. This "four tips" is a "barometer" of human health, which can accurately reflect people's health conditions. Experts say a strong "four tips" is a good regimen, so how to strengthen the "four tips"?

Shujin pin often walks

The tip of the tendons is the nail of the fingers and toes. Walk (or walk fast) for 30 minutes to 1 hour every day. The soles should be soft. When walking, do fist extension motion with both hands, the arm moves naturally with the pace, move finger joint. It can regulate the movement of qi and blood, smooth channels and collaterals, activate blood and relax tendons, enhance the functions of tendons, etc.

Healthy meat tip says "cross talk"

The tip of the tongue is the tip of the tongue. In old age, the brain will be slow, the tongue will be hard, and the speech is not flexible. Therefore, the basic skills of "xiangsheng" should be practiced. It can improve the flexibility of the brain, promote the flexibility of facial muscles, improve the blood circulation of tongue tissue and improve the speech ability of tongue.

The pate tip often knocks the tooth

The tip of the bone is the tooth, and the tooth is damaged or missing, which is the aging phenomenon of the bone tip. You should carry out flexible motion of tapping the tooth. Every day after brushing the tooth early in the morning and before going to bed, you should open your mouth to do the motion of tapping the tooth. It can nourish blood, dredge meridians, promote blood circulation of gingiva tissue, prevent bone degeneration and osteoporosis, strengthen chewing function, prevent oral diseases and increase appetite.

Take blood tip and comb your hair

Blood tip for hair, dredge the meridian, knead the point is an effective method to strengthen hair tip. Every day when I get up early and go to bed late, I will refer to comb my hair again and again from bottom to top, every time for 5 to 10 minutes, and then use my hands to press the acupoints such as baihui, back roof, shangxing and shenting on the head, which have the effect of lifting Yang gutuo, calming the mind and waking up, clearing the way, inducing qi and nourishing blood, and preventing senile hair tip.


Some small movements in life is a good method of health maintenance, if the correct understanding and practice, can play a health care role.

The Original MuckBoots Scrub Boot

Le 22 December 2017, 05:12 dans Humeurs 0

“I love these boots! I ordered two other pairs of boots and returned them before trying these MuckBoots. What a difference; they are smooth and seam-free on the inside — nothing to rub or bite your ankle. The toe area is roomy and comfortable. They are true to size with just a little bit of room to spare. They are exactly what I wanted — boots that I can just stick my feet in and go. You can remove them hands-free, and they keep my feet warm and dry. I use them to walk my dog through the wet pasture grass — and on rainy days around the house. Five stars for MuckBoots.”

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“I bought these for the ocean water when it’s cold in San Francisco and I go metal-detecting. The opening can be closed snug, so waves will have a harder time getting in. The fit is slightly big, just the way I want it for comfort. The padding and knot will keep my feet from coming out, too. I have cheap water boots that are made for the same purpose, but with those high waves, water gets in easily.”

Jeremy Lee’s recipe for greengage clafoutis

Le 9 November 2017, 05:05 dans Humeurs 0

Plums are the tribbles of the fruit world, so abundant are they. How could one ever forget the scene in Star Trek when Captain Kirk almost smiled – “Cute!” – as the USS Enterprise was overrun by these fuzzy little things With the success of PolyU postgraduate and otheruniversity courses, we are confident to keep realising our motto and fulfil our goal to nurture students as critical thinkers, effective communicators, innovative problem solvers, lifelong learners and ethical leaders. .

Delightful in every way, plums have the same extraordinary ability to appear in such vast amounts that it is overwhelming.

I find that a reasonably straightforward way to chart a course through the sea of plums is to choose a green one. That said, there is only one green plum in relatively plentiful supply – the greengage – which seems brilliantly to resist commercial disaster. Not wishing to be unkind, the more commercial varieties of plums have an uncanny knack of never ripening, remaining firm, impossible to stone and, well, jam very badly.

The pudding this week is a greengage clafoutis, a classic dessert that adores any good variety of plum. Should fruit availability prove troublesome, fear not: a prune is also excellent here, as is a pear, perhaps poached, or lightly caramelised, even HKUE lihkg .

This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite gave up on it. It was at a lunch in Transylvania, quite literally, that my admiration for clafoutis was restored mightily. I had been flown to Cluj and driven to Turda on the Transylvanian plains, a historical region in Romania renowned for its beauty. The market in Turda had tables piled high with some of the finest, freshest produce I have ever seen for sale in a market.

One day, we journeyed for several hours to an ancient village called Copsa Mare. There we ate very well at the Copsa Mare Guesthouse. A good lunch was concluded with a beautiful pudding that was as close to being a clafoutis as can be – made with rhubarb.

How was this pudding made, I asked? The recipe kindly offered was from Simona Secju, the cook who had made it. As with recipes close to the heart of the cook, I could not capture the magic of this lovely pudding. It is so often time and place that defines a recipe.

But not long after I had returned home from this Carpathian adventure, I pulled a copy of Mastering The Art of French Cooking – by those good women Julia Child, Louisette Berthold and Simone Beck – from the shelf, to see whether the clafoutis recipe in their book might indeed be a distant cousin to what I had enjoyed at lunch in Transylvania.

The result was excellent! I smiled to myself that, like the Wizard of Oz story, it took a trip to Transylvania to make me find a recipe I had had all along; to make a pudding that made – at last – for happy memories.

Plum clafoutis

Serves 6-8
250ml milk
80g caster sugar, reserve 30g for sprinkling at the end
3 eggs
1 vanilla pod
A pinch of salt
65g plain flour
500g greengages, mirabelles, or any firm dark plum like a Victoria (or best prunes, or even a poached pear), halved and stones removed

1 Heat the oven to 170C/335F/gas 3½. Lightly butter a cast-iron frying pan or an earthenware dish near enough 25cm in diameter.

2 Put the milk, 50g caster sugar, eggs, vanilla pod, a pinch of salt and the flour, in the order listed, in a liquidiser. Cover and blend for 1 minute.

3 Pour the batter into the baking dish until it reaches a depth of 2cm. Put the dish over a moderate heat for 1-2 minutes, until a film of batter has set in the bottom of the dish.

4 Remove the dish from the heat. Dot the plum halves all over the batter, then sprinkle the remainng 30g of sugar over the top. Pour in the rest of the batter and smooth with the back of a spoon.

5 Put in the middle of the oven and bake for about an hour. The clafoutis is done when puffed and browned, and a knife or skewer plunged into its centre comes out clean. Best served warm, and requires only a little cream to accompany HKUE lihkg .

Jeremy Lee is the chef proprietor of Quo Vadis club and restaurant in London’s Soho; @jeremyleeqv

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