梨花の樹の下で

　　許多孩子不喜歡父母教給他優點，不僅忘恩負義，而且故意做不好。

　　在美國呆了四十年的老校長認為，每個人都應該扮演每個人應該扮演的角色。就像在球場上一樣。每個球員都有自己應該站立的位置。不應該扮演前鋒的是後衛。禁止通過。

　　教孩子是教師的工作，父母只要愛自己的孩子，家庭和學校就像兩個國家，界限應該明確。一開始聽起來很奇怪。父母靠窗不是很好嗎?

　　校長說，孩子在學校裏，無論哪天，當他離開學校回到家時，他的煩惱都可以被擱置起來，因為他的家是另外一個地方，他可以放松。

　　但是，如果父母在家自學，當孩子被一位老師照顧時，他就會感到窒息，學習就會變成壓力。

中大工商管理畢業生張焯然銳意發揚，結合課堂理論與實際經驗，把熱誠化作事業。電競已成全球化的龐大產業，他看準時機成立女子職業電競隊，後來更到英皇旗下出任電競業務總監，拓展公司業務，並統籌電競文憑課程，成績超卓。

　　校長說每個孩子都不同，每個老師都適合教授不同年級。有些教師適合低年級教學，有些教師適合高年級教學，但父母別無選擇，特別是如果孩子學習緩慢，父母會有孩子。憤怒，讓孩子害怕。如果他害怕教科書，他怎么能主動去接觸教科書呢?

　　家應該是個避風港。不管你在外面受了什么委屈，如果你能回家讓你媽媽抱著你，你所有的煩惱都會飛出天空。人必須有一個自我存在的地方，這樣才能發展他天生的能力。

　　從這個角度看，我們很少關心孩子的教育。我們忘記了孩子要想成功就必須做自己。因為人們做他們想做的事情，他們盡了最大的努力。

　　孩子真正需要的是無條件地得到父母的愛。當父母更迭成為老教師時，無論你到哪裏，這種壓力都會使你的孩子學習。學習比考試不及格更嚴重。

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最明智的反應

關注孩子的行為

Un dolcetto classico, grande ambasciatore della cultura portoghese, con farina di riso e profumato al limone. Ha la caratteristica forma cilindrica ed è avvolto dalla carta oleata con la scritta “Bolo de Arroz” con la quale viene normalmente cotto. Io ho riprodotto la fascia decorativa su carta (l’idea è di Helen), ho tagliato le fascette e le ho avvolte però dopo la cottura, visto che si tratta di normale carta. L’uso della farina di riso rende questo dolce morbido, spugnoso e deliziosamente umido al limone. Quando sono cotti si spolverano con zucchero a velo oppure si può cospargere il bolo di zucchero semolato prima della cottura.

Sbattere il burro e lo zucchero fino ad ottenere un composto cremoso. Quindi aggiungere le uova, una alla volta, mescolando continuamente. Aggiungere la scorza e il succo di limone e il latte e mescolare. Infine incorporare gradualmente le farine setacciate, un pizzico di sale, il bicarbonato e il lievito. Preriscaldare il forno a 180 º. Preparare gli stampi: tagliare dei quadrati con la carta da forno e foderare degli stampini cilindrici, la carta dovrà essere qualche centimetro più alta dello stampo in modo da non far fuoriuscire l’impasto durante la cottura. Diversamente, se non si vuole dare la forma tipica, si possono usare dei normali pirottini per muffins. Versare l’impasto negli stampini preparati e cuocere in forno per 35-40 minuti. Controllare la cottura perché il tempo dipende da quanto è grande il dolcetto, in ogni caso quando sono dorati fare la prova stecchino. Togliere dal forno, lasciare riposare su una gratella e cospargere con zucchero a velo.

This week it was one of my friend’s birthdays, and to celebrate a couple of us planned a surprise birthday party for her. When I think of her, I think of the color lavender because she’s very warm and comforting. She also likes flowers, so I thought it would be fun to make an edible flower. After some Pinteresting and youtube video watching, this lavender colored rose cupcake was born.

They are vegan vanilla cupcakes, and I used Chloe Coscarelli’s recipe for the cupcake bottoms. I doubled the recipe in the link to make 24 cupcakes.

The vegan vanilla frosting is a simple one made from vegetable shortening and vanilla. I used Chloe’s recipe for vegan vanilla frosting, with the exception of using colorless imitation vanilla extract to make the frosting extra white (for the rose petals).  You can get clear imitation vanilla online or at your local crafts store (Michaels carries it always, and sometimes Walmart has it too).

After making the frosting, I reserved about 1/4 cup to color green with food coloring and another 1/4 cup to color purple with food coloring. The food coloring I used was Wilton’s set of 12, colors Violet and Kelly Green. I dipped a fork into the icing color before mixing it into the white icing. It took a couple dips but the green and purple color came out pretty fast ~ you don’t need a lot of food coloring to make the colors, which is why I suggest dipping a fork or toothpick into the food coloring (which has a gel like consistency) and then swirling that into your icing instead of scooping food color in with a spoon.

This is a great youtube video I watched to get the purple swirls correct. Essentially the idea is to put purple frosting on the outermost layer of the bag and then put white frosting in the middle of the bag, and squeeze! The first flower came out totally purple for me because I had a clump of purple frosting at the bottom of the bag, but otherwise the flowers all had a pretty purple lining with a white center. For better control over the frosting process, I recommend making two separate bags of this two-toned frosting (or using the same bag but filling it twice so you don’t end up with one huge bag of icing all at once).

vegan vanilla rose cupcakes in a platter To pipe the leaves, hold tip 352 so that the part that the two peaks are facing away from you and the tip is vertical so you have one peak on top and one on bottom. This way when you pipe, the two halves of the leaves come out the sides of the tip and the middle part forms a nice crease for the center of the tip.

My friend Adam wanted cake.  Specifically, he wanted Frank Stitt’s seven-layer coconut cake, which he knows that I make upon request from time to time.  So, he suggested that we spend two nights at his family’s home on Long Island to relax, to cook, to bake, to eat.

We had bagels at a place called Greenvale Bagels in Greenvale (the signage outside deceptively suggests that the place is simply called “Hot Bagels”). Their bagels are outstanding: not too small, not too big, and the texture is just right.  They have an everything egg bagel, which I like toasted, so that the cream cheese and Nova lox, or smoked whitefish, or smoked sablefish on top goes wilty Maggie Beauty.

We had terrific falafels – dark, crunchy hull with a steamy middle – with creamy hummus and pickled vegetables on the side at a small, eatery aptly named Hummus World.  The chicken shawarma there has an untraditional spicing, but it’s slightly addictive, especially with one of the many sauces that the restaurant’s grizzly Israeli owner insisted we try.  Hummus World is in Roslyn.

And Adam invited some of our friends over for an end-of-summer cookout.  We had salmon roasted on cedar planks, Mexican elotes – cobs of grilled corn slathered with chile-mayonnaise and coated in grated cotija cheese – and lots of cake comparable to silk.

That is how I eased into a two-week trip to New York City recently, with a side trip to New Jersey to catch up with my friends the Wizard of Roz and Mr. RBI, with whom I grazed for three days from township to township - Princeton to Keyport, Manalapan to Long Branch sculptra.

Like many things of unassuming appearance and surprising worth, I first found tamarind in a strip mall.

I was nineteen, a newly minted college freshman and a recent arrival to California, when a friend proposed dinner at Amber India, a well-regarded restaurant in nearby Mountain View. My palate was then untested by tandoors, chutneys, vindaloos, and the slow rumble of Indian spices, and needless to say, I did not expect to make their exotic acquaintance under a neon sign in a slab of shopping center on El Camino Real. You can well imagine my surprise when, at that table on the old King’s Highway, I lifted to my lips a forkful of aloo chat, cold cubes of cooked potato folded with cucumber, banana, and dark, shiny tamarind, a soft, saucy mouthful more transportive than any loud, glaring street outside. The old proverb may proffer that the best things in life are free, but that night I decided instead that the best things in this life—or some of them, anyway—are in strip malls. Old adages are nice, but they have nothing on the pulp-filled, pod-like fruit of the tamarind tree .

In the eight or so years since that evening on El Camino, I have learned, of course, that tamarind isn’t native to roadside shopping centers, or even to India. Slow-growing, long-lived, and impressive in stature, the tamarind tree originally hails from east Africa, but it has long since taken root in tropical Asia, the Middle East, Latin America, the Indies, the Pacific Islands, and my kitchen, where it thrives despite the arid linoleum environment. Tangy, fruity, and sweetly sour, concentrated tamarind pulp is a natural in pad Thai or spooned into yogurt, and I’ve long suspected—but have not yet tested—its prowess in the realm of barbeque. It can be a condiment, glaze, dressing, or dip, and according to Brandon, it makes a mean sauce when spun together with roasted garlic, balsamic vinegar, lime juice, cilantro, and a salty dusting of Parmigiano Reggiano. But as of late, I’ve been slurping it down in a softly spicy soup with chickpeas and chard preamp.

Tamarind’s delicate, high-pitched tang makes it a delicious compliment to mild, meaty chickpeas and a lucky foil to the flavor of chard, low and loamy, melted into slack, stewy ribbons. Filled out with herbs, tomato, and fragrant, toasty spices, this is a soup tailor-made for a chilly, drizzly day. I’ve been toting it to work almost daily, actually, as a warming noontime reprieve from the gray Seattle winter. If you listen hard, you’ll hear me, I’m sure, scraping the bowl, each spoon-stroke loud enough to turn heads all the way down in a strip mall in Mountain View jimmy choo handbags.