Blowfish Schuhe

Angus, our one-year-old kitten, seems to have gone missing. We haven’t seen him since last Saturday night. This wouldn’t be as scary as it is if we didn’t live in New England. There have been many nights where it’s nearly zero. I’m not holding out much hope for the poor little guy.

I’m slowly recovering from the Cushings diagnosis, but haven’t been up for the Time Out! project. I guess I’ll chalk it up to a false start and put it on my New Year’s “to do” list.

I see the doctor in the morning for my first shots for Cushings. I’m hoping that these shots will make it so I can go off the steroids all together. I’m starting to look like a blow fish. I am avoiding mirrors like they are terrorists. A way to cope with this? Apparently, it’s to eat a whole bag of Cape Cod potato chips. (Well, they were 40 percent reduced fat, after all! What do you want from me?)

Was trying to think of someone to write about for Time Out! and thought it might be appropriate to do some research on Cushings himself. I mean, if a girl’s got to walk around with a man’s disease, she should at least know a little bit about him, right? Maybe, if he was a good guy, I can get his name tattooed on my ass…

Submitted my Lullaby poem to Literary Mama today. Am doing everything I can to shut up my inner skinny chick and my inner critic. It’s not working very well…

UPDATE: ADDED TWO DAYS LATER. ANGUS RETURNED HOME TODAY. JACOB SAYS HE PRAYED FOR HIM TO COME HOME LAST NIGHT. PERHAPS THERE IS SOMETHING TO BELIEVING…

Blowfish Schuhe

Blowfish Schuhe

International Data Encryption Algorithm (IDEA) is a block cipher and operates on 64- bit blocks of data. The 64-bit data block is divided into 16 smaller blocks, and each has eight rounds of mathematical functions performed on it. The key is 128 bits long and IDEA is faster than DES when implemented in software.

The IDEA algorithm offers different modes similar to the modes described in the DES section, but it is considered to be harder to break than DES because it has a longer key size. IDEA is used in the PGP and other encryption software implementations. It was thought to replace DES, but it is patented, meaning that licensing fees would have to be paid to use it.

As of this writing, there have been no successful practical attacks against this algorithm, although there have been numerous attempts.

Blowfish

Blowfish is a block cipher that works on 64-bit blocks of data. The key length can be anywhere from 32 bits up to 448 bits, and the data blocks go through 16 rounds of cryptographic functions. Bruce Schneier designed it. It was intended as a replacement to the aging DES. While many of the other algorithms have been proprietary in nature

and thus encumbered by patents or kept as government secrets, this wasn’t the case with Blowfish. Bruce Schneier, the creator of Blowfish, has stated that, “Blowfish is unpatented, and will remain so in all countries. The algorithm is hereby placed in the public domain, and can be freely used by anyone.”

RC4

RC4 is one of the most commonly implemented stream ciphers. It has a variable key size, is used in the SSL protocol, and was (improperly) implemented in the 802.11 WEP protocol standard. RC4 was developed in 1987 by Ron Rivest and was considered a trade secret of RSA Data Security, Inc. until someone posted the source code on a mailing list. Since the source code was released nefariously, the stolen algorithm is sometimes implemented

and referred to as ArcFour or ARC4 because the title RC4 is trademarked. The algorithm is very simple, fast, and efficient, which is why it became so popular.

RC5

RC5 is a block cipher that has a variety of parameters it can use for block size, key size, and the number of rounds used. It was created by Ron Rivest and analyzed by RSA Data Security, Inc. The block sizes used in this algorithm are 32, 64, or 128 bits, and the key size goes up to 2048 bits. The number of rounds used for encryption and decryption is also variable. The number of rounds can go up to 255.

RC6

RC6 is a block cipher that was built upon RC5, so it has all the same attributes as RC5. The algorithm was developed mainly to be submitted as AES, but Rijndael was chosen instead. There were some modifications of the RC5 algorithm to increase the overall speed, the result of which is RC6.

Source:http://logicalsecurity-ls.blogspot.com/2009/03/international-data-encryption-algorithm.html

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

After 11 people were poisoned by pufferfish in Toyama last week, I thought I would take some time to talk about the full fugu (河豚 – blowfish, pufferfish) dinner in Japan.

My host mother just recently returned from such a meal, thankfully unharmed. What can you expect at such a pricey dinner? The full fugu experience can cost upwards of $200, so here is a guide to make sure you know what you’re getting into.

	Tessa (てっさ): Fugu sashimi Raw fugu sashimi (刺身) is a delicacy, and is displayed like a work of art. The meat is sliced so thin that you can see the plate underneath.
	Karaage (空揚げ): Fried Karaage is a term for all manner of fried foods, but here we have fried fugu. The taste of fugu has been compared to frog’s legs, so frying doesn’t seem like a bad match!
	Yaki-fugu (焼き河豚): Grilled fugu Nothing like fugu over an open flame. As long as it isn’t full of deadly neurotoxin.
	Nabe (なべ): Stew or hotpot As covered in my nabemono post, many different kinds of foods can be served in a hotpot, and fugu is no exception. This is the dish that did people in last week, by the way. At the end when there is only broth left, you can add cooked rice (gohan – ご飯) and egg (tamago – 卵) to make a kind of fugu risotto. Tasty!
	Hire (ひれ): Fin In one of the more bizarre ways to eat fugu, you can make a flavored sake known as hire-zake (ひれ酒) with the grilled fin of a fugu. It is all served hot, and after drinking the sake, eating the fin is optional.
	Shirako (白子): Fish sperm And here we have the only kind of fugu that I have personally sampled. Shirako (literally, “white children”) is the soft roe or milt of various fish, though pictured here is that of fugu. I’ve also seen it translated as “sperm sack.” Charming. The taste was actually not terrible, though I had no idea what I was eating at the time. I can still hear my host father trying to explain to me what it was in English while dining at a very fancy restaurant. His cries of “It’s SPERM!” echoed off the walls. Slightly embarassing.

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Blowfish Schuhe

Sushi is a delicacy in Japan, and probably the most famous Japanese food in America. Whenever anyone hears sushi, they think of raw fish, and how adventurous (and healthy) it must be to eat fish uncooked. No one ever thinks it might be dangerous.

The one exception to this is blowfish. To anyone who’s ever lived in Japan or thought about going there, blowfish is famous for its borderline poisonous properties. All restaurants that carry blowfish need special chefs to prepare the fish just right, and if it’s not prepared correctly it can potentially be poisonous. Everyone tries blowfish because of the potential danger and of course unique taste, but no expects to actually get poisoned.

Both the Yomiuri and the Asahi reported on the Blowfish (fugu in Japanese) poisoning incident:

Asahi: “Toyama:  poisoned while eating blowfish nabe, 2 people in critical condition” On the evening of the 23^rd, 11 people were eating blowfish nabe at Kozushi, a sushi restaurant in Toyama Prefecture. 9 of those people exhibited symptoms of poison and were rushed to the hospital, and 2 people were rendered unconscious.

According to the Asahi, there were about 21 people eating blowfish nabe that night. 11 people were admitted to a nearby medical facility, with symptoms such as having trouble breathing. The cause of people’s sickness was that the part of the blowfish that is poisonous was not completely removed, according to the poison control center at the facility. The sushi chef who prepared the blowfish did have his sushi license.

Yomiuri: “Toyama: 2 people rendered unconscious by poisonous blowfish nabe” Compared with the Asahi, the Yomiuri dramatized the incident of the poisoning blowfish. They said the 11 people emitting symptoms of poison were rushed to 3 nearby hospitals. The symptoms of poison were not only shortness of breath, but also people’s mouths and faces going numb.

The Yomiuri also mentioned that the blowfish prepared that morning was from a different fish market than what is usually purchased. The Yomiuri, along with the Asahi, pointed out that the sushi chef who prepared the blowfish did have his license.

Nikkei: Swine Flu’s dismal statistics The Nikkei did not report on the poison blowfish incident this morning but instead ran a headline about the swine flu in Japan and its dismal statistics. According to the Nikkei, when looking at the ministry of Health and Human Welfare’s website, “1 in 14 people in Japan have been infected with the swine flu.” In regards to deaths, they said “1 in 14,000 will be killed by the swine flu.”

Blowfish Schuhe

Meg:

Before we left for our honeymoon, we decided to try to do something “dangerous” in each country we visited. Since we didn’t have enough time to climb Mount Fuji, we decided upon something equally perilous:  eating blowfish.  Frank was especially enthusiastic about trying it, while I was a little reticent.  The notion of putting my life in the hands of some chef I’d never met didn’t strike me as especially wise.

My mind changed when we stumbled upon Tara Fugu.  Even from the exterior, there is no mistaking their specialty:  A string of lights shaped like blowfish adorns the entrance.  Their menu features blowfish (or fugu in Japanese) almost exclusively.  If we were going to eat some fugu, this was definitely the place to try it!

Frank:

Although I can speak enough Japanese to get a point across (especially when it comes to food), I have only gotten two Japanese symbols memorized. And unless I am reading about a boy named Kano they don’t really help me out much. Of course the menu was entirely in Japanese, so I just asked the chef to make us their specialty.

The danger of eating blowing lies in the preparation.  If the toxic parts of the fish are not removed properly, the meat can become contaminated.  It’s not actually  a poison, it’s a neurotoxin that can lead to paralysis if ingested, and the victim, still aware, is asphyxiated.  The worst part is that there is no known antidote.

With that in mind, I took my first bite of Fugu in sashimi style. It was very mild in flavor but still very good. Since Meg didn’t eat much I ended up eating the whole plate, which caused my tongue and lips to feel tingly and slightly numb (as there are always traces of the toxins throughout the whole fish). After the chef prepared fried fugu,  he then brought out the Fugu fin sake. He told us it was on the house and of course we were very grateful. I know that the Japanese are known for their hospitality but what he did next really surprised us.

We had stopped at this restaurant on our way to the Tokyo Train station, so we had all our bags with us. The station was quite a ways away and meant making a few transfers on a subway to get there. However, the chef insisted on loading us into his car and driving us there himself. It would have been rude to decline, so we allowed him to take us while he was still wearing his chef jacket and apron.

One of the main things every girl interested in fashion needs to decipher is the difference between trends and being “trendy.”

For example, right now light green nail polish is the new “it” color, specifically Chanel’s version in Jade ($25,  currently sold out). 

Does this mean we should all run out  and buy this nail polish regardless of whether we like it or not. No. The most important thing about style is YOU. Take the trends and tweak them so they work for you and represent your personal style. Being trendy is following the pack blindly. And let’s be real, Rihanna is one of the only people that can pull of those Balenciaga gladiator knee highs! So don’t give in to every trend you read about because then you will be trendy.

As for trends, I am all about taking what is shown on the runways and figuring out how I can incorporate them into my (already-overflowing) closet. Buying all new pieces every season is unnecessary, and economically rough. So for me this seasons trends such as over the knee boots can be incorporated into my staple pieces that I believe every girl should have (post to come soon). For example, these (below) over the knee boots paired with black tights and a flowy floral dress can be mixed with this season’s other popular staple, the blazer, or the cropped motorcycle jacket!

(Blowfish Wisker Boot, $100).

What are your thoughts on being trendy vs. trends?

If you haven’t seen them from the shop yet, I wanted to show them off again.  By ‘them’ I mean the Blowfish Wow Wow bootie.  It is a very versatile boot through the year.  It can also be worn in many different looks. My favorite part of the boot is the scrunched ruffle that sits around the ankle. It’s the detail that makes this boot statement material.

You can purchase the Blowfish Wow Wow here: Blowfish Wow Wow

I paired the booties with a black dress that flows on the body.  I wanted something simple with a lot of fabric.  To make the look pop, I added a bright pink beaded belt.  I picked a gold clutch because there are hints of gold beads in the belt.  I also added one bangle for her accessory.  This look is perfect for a night out.