#wen yi

[superbhub]

Anson Mount and His Girlfriend Darah Trang Might Be Talking About Marriage

Mr. Right's Actor Anson Mount got married to Darah Trang on 20th February 2018. The couple had been dating since 2011 and got engaged on 5th June 2017. Anson was previously married with Wen Yi, Dominique McElligott, and Famke Janssen.

[architectureforsuicides]

Air Hostess (Yi Wen, 1959) Fuxin Qiao / Fuxin Bridge Taipei City, Taiwan (Republic of China) Type: beam bridge.

[architectureforsuicides]

Air Hostess (Yi Wen, 1959) Bitandiao Bridge / Bitan Suspension Bridge New Taipei City, Taiwan (Republic of China) Bridge over the Xindian river Type: suspension bridge.

[cinema-enigmatic]

AIR HOSTESS (Wen Yi, 1959)

[cinema-enigmatic]

AIR HOSTESS (Wen Yi, 1959)

[makeshift-creampuff]

Just a little thing I wrote

“No.”

“…Please put some more thought into this. We’d love to have a team member like you.” The man named Wake said, smiling a little. “…There’s free doughnuts on Fridays at the office.”

I looked away and shook my head again. “It’s better if I stay in the house, it’s safer for everyone like this.” When was the last time I even left the house? A couple months? A year? I’ve lost count of the days; they seem to meld together after so long. I didn’t have to go to the store anymore ever since the option to buy groceries became available online. Who needs to go outside and accidentally kill someone? I sure don’t.

Wake sighed. “Look, I know about your situation. I’ll make sure you won’t hurt anyone. You can have your own room to yourself if that seems more safe to you.”

“I really don’t want to do this. I hate death, what makes you think I want to do this? I’m not a murderer, and I don’t want to be one like you guys.” How did this guy even find me? I kept to myself usually, except for online on MMORPGs and other video game communities. Well now that I think about it, it wouldn’t be that hard to track me down, especially from Wake. He didsay that he hacked computers and stuff for the organization. Probably found my IP Address and everything about me from the web.

Wake just sighed and leaned against the door frame. “We’re not all murderers. If you really don’t want to be called a murderer, don’t kill anyone. We’ve got a couple of openings for other things that don’t require you to be on the field. Allen gets information by listening to the enemy. We could have you work on something like that until you’re more comfortable.”

I narrowed my eyes and shook my head. “You’re not really getting this, are you? I could accidentally kill everyone in the whole organization. Do you really want someone like that working for you? I could kill you easily, you know.”

“Which is why having you would be the best and coolest thing ever!” He cried. I’ve never seen anyone so excited about what I can do. Most people just stay away from me. “Of course, this would mean that you would have to leave your home here and come with me to Kansas City.”

“You guys run a gang in Kansas City? That doesn’t seem like a place a gang would hang out.”

“Hey, all the other big cities were taken. Also, it’s much easier to manage a smaller city. Smalls is thinking about expanding, but KC will do for now. I’m surprised you knew about KC, Mr. Canadian.”

Well, at least it’s a smaller city. I could probably manage there. Plus I bet they pay better than the job I do right now; working the chat rooms for troubleshooting and customer service doesn’t pay much. And the people are stupid. Most people were stupid when it came to customer service.

I pushed my glasses up and looked at Wake once again. “Do I get time to think about it? This is kind of a big think to consider. There’s the whole work visa and everything to sort out, right?”

“Sure, just tell me soon. I can probably get that all taken care of once you decide. Most of the crew is excited to have a new member. The Castors especially, but they can be assholes when they want to be. I would advise you to stay away from Deaf and Mute.”

Deaf and Mute? I guess they’re code names or something. Are they seriously excited for me to join them? “Yeah, I’ll keep in touch and tell you when I figure out what I want to do.”

“Awesome! Here’s my business card for when you wanna reach me. I’m glad that you changed your mind a bit.” Wake handed a flimsy little card to me, being careful not to touch my bare hands.

“…[email protected]?”

“Shut up. It’s my personal email. Anyway, I hope to hear you soon, Wen!” And with that, Wake turned around and started his way back to wherever he came from.

“Yeah…” What am I getting myself into?

[chinesefoodlib-blog]

啤酒鸭 － Beer Braised Duck

I was thinking of translating this dish as 'Beer Duck', but images of a drunken Donald Duck made me change my mind. The beer braise sauce is just that, a sauce, and it works very well with any game-y meat.

Ingredients

1 small duck 2 tins of beer (I like to use darker ales, but not stout) 2 star anise 2 bay leaves 1 piece cassia bark 4 dried chillies 1 spring onion 1 piece of ginger 5 tbs cooking wine 3 tbs light soy sauce 2 tbs dark soy sauce 2 tsp sugar 2 tsp clear rice vinegar

Tips

Duck meat is relatively tough and does not easily soften, so it is best to choose a duck with tender meat; this will improve the taste and reduce cooking time.

Duck has quite a strong smell of raw meats (腥味) so the use of cooking wine and vinegar is very important. The beer also serves a similar purpose.

This technique and these spices can also be used to make 'beer braise rabbit', 'beer braised chicken', 'beer braised lamb ribs', so on and so forth. Other than the cooking times differing, the process is exactly the same.

Method

Remove the head, tails and any excess fat from the duck. Clean, then cut into small chunks.

Slice the spring onion and ginger into slices.

Add water to your pan and bring to the boil, then add the duck.

Add the cooking wine and cook for approximately 5 minutes. Remove the blanched duck, wash and then pour away the water.

After you've cleaned and dried the pan, add oil and heat to quite hot (seven parts hot). Add the star anise, bay leaves, cassia bark and dried chilli; then add the duck and fry.

Fry briefly then add the light and dark soy sauce, sugar, vinegar, spring onion and ginger.

Add the beer.

Bring to a high heat, cover with a lid and braise for 40 minutes at a low temperature; until the duck is soft and falls off the bone.

Pictures to follow.

[chinesefoodlib-blog]

四川泡菜 －Sichuan Pickles

I’ve often presented these as a gift to friends, they are bright coloured, pungent, sweet and full of flavour. The textures of a good Sichuan pickle are good enough on their own, but they have the amazing effect of both filling your palate with sharp flavour contrast while preparing your palate for the next dish to come. 

Ingredients:

1/2 a head of White Cabbage 1/2 a stick of Celery 1/4 Daikon (Mooli) 1 Carrot 1/2 Turnip 1/2 Pear 1/2 Apple 1 tsp Salt (I recommend you use two) 10 pieces of Rock Sugar (roughly 40g) 1 litre Fresh Water 20 Sichuan Peppercorns (I recommend you use 30) 1/2 jar of Pickled Chillies 1 Star Anise 2 Bay Leaves 1 piece of Cassia Bark 1 Black Cardamom  4 cloves Garlic 10 slices of Ginger 3 tbp of Baijiu (or 6 tsp Shoju)

Tips

The vessel you use to make the pickles must be very very clean, without a trace of oil. Thus, after you have washed the vessel you must drip dry it to avoid picking up any bacteria. Do not use a dishcloth; air drying is the best choice.

When I was young, I’d watch my Grandma making pickles, she would always start by boiling water only when it was cold would she begin to make the brine. Nowadays, you can use spring or fresh water, which is much easier and saves a lot of time.

 When making your pickles, adding apple and pear improves the fermentation and improves the overall flavour of the pickles.

After you’ve put all your ingredients into your pickling jar and sealed the top, don’t open the jar to regularly otherwise the pickles will not ferment properly. 

After the pickles are done use a pair of clean chopsticks and put the pickles into a Tupperware box and store in the fridge. If you just leave the pickles in the jar then they will eventually loose their crispness.

You must not throw away the pickling brine, keep it to use as a starter (as you might for breads). Next time you begin the pickling process you can just add more spring water to it and then put new vegetables in to pickle.

Method

Put a litre of water in the pickling jar.

Add the Sichuan peppercorns, star anise, bay leaves, cassia bark and black cardamom. 

Remove the skin of the apple and pear, cut into chunks and add to the jar. Then add the garlic (without skins) and the sliced ginger.

Add the Baijiu. - If you don’t have or want to use baijiu, shoju, gin or vodka would also work well.

Add half a teaspoon of salt.

Add the rock sugar.

Add half a jar of pickled chillies and their brine into the jar.

Seal the jar and leave to develop for three days.

Tear up your cabbage, slice the carrots, daikon and turnip into thick strips and cut the celery into short lengths. Place in a large bowl and add half a teaspoon of salt. Leave to stand for 10 minutes.

Open your pickling jar and add the vegetables.

 Close the jar and leave in a cool, dark place for 48 hours.