For the first time my wishlist for Christmas isn’t that long. I pretty much have all that I need, way more than I need. But there is always something you’d really like find under the Christmas tree, and these are my cravings:

1. Ticket to the Hove festival 2010.

2. Whyred Cardia suede 2-in-1 boots

3. Shoes from Mango

4. Lipsticks from M.A.C.

5. Suede wedge boots from Fornarina.

6. Last suede boots by Won Hundred.

7. 99 Zip Wedge from Jeffrey Campbell.

/Haha, I’m such a shoeaholic!/

In addition to this, Harry Potter and the Half Blood Prince in DVD, The Host by Stephenie Meyer, some random, old books from an independent book store, CDs, and The Body Shop- and Clarins products would be appreciated. If I know my family right though, I’ll probably only get 10% of this, and a whole bunch of crap they bought just to give me a present. It’s better drop it then, donate the money to a charity. Why buy me something I’ll never use, you know, when there are so many people around the world in need.

Pops got this recipe online somewhere, and it was pretty tasty. Both of us were happy with the fruit mixture, but felt that we’d alter the dough recipe if we ever made it again. The texture wasn’t stellar, and I found it a little too salty.

Fresh Mango Cobbler

serves 6 to 8

INGREDIENTS

2/3 c. plus 1/3 c. sugar

1 tbsp. cornstarch

1 c. water

3 c. sliced mangoes

1 tsp. lemon juice

1 1/2 tsp. butter

1 tbsp. sugar mixed with 1 tsp. cinnamon

1 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

3 tbsp. shortening

1/2 c. milk

RECIPE

1. Preheat oven to 375 degrees. Mix 2/3 c. sugar and cornstarch in a saucepan, gradually stir in water, mangoes, and lemon juice. Heat, stirring well, and pour into 1 1/2 qt. baking dish. Dot with butter and sprinkle the cinnamon-sugar over the top.

2. Stir together flour, sugar, baking powder, and salt. Cut in shortening until mixture gets a mealy consistency. Stir in the milk and mix well.

3. Drop the dough mixture by spoonfuls onto the hot fruit. Bake for 20-30 minutes.

Un “Dolcepensiero” con tanta voglia di caldo: stamattina mi sono svegliata in un bel batuffolo di cotone; c’era una bella nebbia fitta… ed un’arietta gelida. L’inverno ormai è arrivato… e si pensa sempre di più all’estate appena passata. In cucina per cena, ho preparato un’insalatona di quelle che fanno subito pensare ai tropici, infatti questa ricetta è un mix di gusti per richiamano un po’ quel cielo azzurro e il mare blu. Quando sono stata a S. Domingo, per brunch mi gustavo sempre delle insalate che univano la carne con la frutta e se il mango ha un origine indiana, in questi meravigliosi luoghi se ne poteva mangiare a quintali. Il mango è un frutto che mangiato da solo non lo amo molto per il fatto che ha una polpa per me fibrosa, fino troppo soda, infatti lo adoro come accompagnamento alle pietanze. Le stagioni di raccolta nei vari paesi quali Brasile, Sud Africa, Perù, Venezuela, Costa d’Avorio, Africa Occidentale, Israele e Puerto Rico) permettono di avere il frutto presente sul nostro mercato tutto l’anno. La buccia presenta quasi sempre belle sfumature di verde, giallo o rosso cupo che ha seconda dello stato di maturazione, diventano più decise; mentre la polpa è di colore giallo-arancio molto compatta e sugosa con un adorabile profumo. Il nocciolo è appiattito aderentissimo alla polpa. Se acquistato non acora del tutto maturo, il frutto va conservato a temperatura ambiente. Il mango è molto usato in India, suo paese originario,soprattutto accompagnato alla carne mentre l’insalata che vi propongo ora è vagamente un ricordo del mio viaggio: lo chef del villaggio in cui soggiornavamo, la proponeva spesse volte come brunch ideale unendo i gusti sud americani a quelli italiani. Prevede carne di maiale e siccome in frigo avevo un stinco già cotto avanzato da ieri, lo spolpato e semplicemente ripassato in padella per scaldarlo. La ricetta che utilizzo per la cottura dello stinco la trovate qui, per l’insalata ecco tutti gli altri ingredienti:

INGREDIENTI

uno stinco

1 mango maturo

insalata soncino

qualche noce

semi di sesamo

olio extravergine di oliva

sale rosa dell’Himalaya.

PREPARAZIONE

Ho lavato e spellato il mango che poi ho tagliato a dadi grossolani. Le noci le ho private del guscio, ho lavato il soncino e messo in una ciotola molto capiente. Dopo aver spolpato lo stinco, l’ho passato in un padella antiaderente con un filo leggero di olio, l’ho ricoperto con i semi di sesamo, gli ho aggiunto anche la polpa del frutto e i gherigli di noce. Un filo leggero di olio e un presino di sale rosa… e buon appetito!

H O M E

B  L  O  G

Parece que las firmas low cost se apuntan a eso que tan de moda se ha puesto últimamente: que vistamos sus colecciones de una temporada en la temporada anterior. Si durante este invierno casi todas las celebrities ya lucen los modelos PV10 de las grandes firmas, nosotras, ciudadanas de a pie, parece que podremos hacer lo mismo, de momento al menos con Mango!

Ya se ha puesto a la venta una parte de la colección PV10 de Mango en su tienda on line, y qué queréis que os diga, pero no he visto ninguna de las prendas de las que enamoré de la presentación de esta colección… ¿Dónde están todas esas prendas verdes, caquis, nudes…? ¿Dónde está ese vestido verde con escote corazón? ¿Y los vestidos de flores? Mango, ¡no podéis hacernos esto!

En fin, la verdad es que más que la colección PV10 es una mini colección hecha de los grandes best sellerts de la temporada: faldas cortas y de cintura alta, camisetas estampadas, lentejuelas, vestidos con escote corazón, encaje,… Incluso se han hecho eco de las medias de plumeti! Qué le vamos a hacer, habrá que esperar hasta febrero para que las prendas estén en las tiendas… No íbamos a tener derechos de celebrities…

Vía: Mango.

Skrev om filmen Macross igår. Såhär gör de för att promota filmer i Japan.
Sätt storbystade kvinnor på dricka och sälj..

Jag tror jag uttryckte mitt hat för Macross tillräckligt igår. Jag köpte denna juice för att det var mango. Jag älskar mango, hatar Macross.. Perfekt.

Today…has been an infuriatingly unproductive day. Usually, that would get me all stressed out. But you know what? Screw my numerous impending research essays. Screw my upcoming finals! This week…it’s all about Thanksgiving, and I refuse to let my spirits be badgered down by schoolwork.

That was long. I wish I could go on and on, but the food is running cold, and I’m sure your eyes are starting to glaze over. Well, stick a ruler up your eyelids, because you want them to be wide open for this freaking amazing dish I’m going to share with you.

It’s my own rendition of the ultimate Japanese comfort food, Ochazuke, by going tropical-style. Ochazuke is a dish in which hot tea is poured over cooked rice topped with a few simple ingredients such as pickles and leftover fish. It’s supposed to be made with leftovers, but hey, I’m a poor college student and I don’t get many meals with good fish. So here is my tropical version of the Ochazuke:

Tropical Ochazuke

Basic Ingredients:

• 3 cups cooked brown rice, mixed with kidney beans
• salmon fillet
• 2 sheets nori, shredded
• 1 packet bonito flakes
• brewed green tea

Après la soirée shopping du 22 octobre dernier (voir article), Mango renouvelle l’expérience le jeudi 3 décembre prochain de 18h à 21h. Cette fois-ci l’événement ne sera plus concentré sur la Capitale mais se déroulera aussi dans plusieurs villes de France comme Lyon, Marseille, Aix-En-Provence, Strasbourg, Montpellier et Metz.

Pour l’occasion, les participants pourront faire du shopping à - 25% sur une sélection d’articles de la collection automne-hiver 2009, assister à un make-up bar, en présence de DJ.

Pour pouvoir assister à cette soirée privée, vous devez être munis d’une invitation. Pour cela, plusieurs solutions:

- s’inscrire sur le site de Mango. Attention, le nombre d’invités est limité selon les villes.  Seuls les  3 000 premiers inscrits à Paris, 2 000 premiers inscrits à Lyon et 1 000 premiers inscrits pour les autres villes recevront une invitation par e-mail.

- participer au concours A Nous Paris. 500 invitations valables pour deux personnes à gagner.

A noter, le choix stratégique de Mango: organiser un événement privé avant les fêtes de fin d’année afin de favoriser les achats de noël.

Sublime bustier de chez Mango, gris perle avec des sequins argentés sur le devant. Lien coulissant en bas. Large bande élastiquée en haut (permet de s’adapter à toutes les poitrines). Taille S.

Idéal pour vos fêtes de fin d’année !

10 euros

Bustier Mango | 10€

Bustier Mango | 10€

Cet article vous intéresse ?

Laissez un commentaire ci-dessous ou écrivez moi à contact.ledressing@gmail.com

E toamna, anotimpul perfect in care poti purta orice, oricand, totul este permis cand este vorba de moda si cine credeti ca este cea mai fericita persoana cand vine vorba de ,,Fashion” ? EU – cine alta- ca doar ma culc cu gandul la haine, visez haine si ma trezesc gandindu-ma la haine. Unii ar spune ca sunt nebuna, gen iubitul meu , altele m-ar aproba fara ezitare. Daca tot vorbim de haine, stiti ce ma bucura pe mine foarte mult, in afara de mersul la cumparaturi? Ei bine cumparaturile online!

Imaginati-va ca este iarna si ninge afara, traficul este infernal iar frigul te indeamna sa stai in pat cu o ciocolata calda in mana si cu laptopul in brate, navigand pe internet in cautarea unor cizme, paltonase sau doar a unui ruj. Eu sunt un mare fan al magazinelor online, pot cumpara mai multe lucruri si mult mai repede, doar un click si jacheta de piele de crocodil din Franta este a mea . Intr-un magazin online poti gasi aproape orice, oferta este variata si cu preturi  pentru toate buzunarele, eu una mi-am cumparat placa de snowboard de la un asemenea magazin si sincer sunt foarte incantata de ea . Asta este un motiv in plus de ingrijorare pentru iubitul meu, chiar daca nu ma plimb prin magazine, la propriu, pot sa ma plimb online si sa cheltui iar banii de curent pe o poseta sau pe un tricou Mango.

Ich werde direkt ein wenig nostalgisch, wenn ich mir das obige Bild so ansehe. Vom heutigen Rezept wollte ich euch nämlich schon seit Monaten erzählen, aber die Umstände (Gedächnis wie ein Nudelsieb) haben mir leider immer einen Strich durch die Rechnung gemacht.

Um genau zu sein habe ich diese Muffins – gemeinsam mit der Sisterella – bereits im Mai – war es Muttertag? – gemacht, aber das dazugehörige Rezept stammt aus einem Kochbuch, das ich der Sisterella vermacht habe und die mentale Notiz, mir das Rezept daraus abzuschreiben, ist mir seitdem bei jedem meiner Besuche beim Überschreiten der Türschwelle meines Elternhauses entfallen, um mir auf der Heimfahrt wieder einzufallen.

Gestern habe ich es dann aber doch noch geschafft und nun kann ich euch endlich auch davon erzählen. Das Problem ist nur, dass ich mich kaum noch daran erinnern kann, wie sie eigentlich geschmeckt haben, ich weiß aber noch, dass wir sie geliebt haben. Vor allem, weil sie so fruchtig und leicht waren - perfekt, wenn man sich gerade nicht entscheiden kann, ob einem gerade mehr nach etwas Cremigem oder Kuchigem ist. Ich hätte die Muffins ja wirklich gerne noch einmal gebacken, bevor ich euch davon erzähle – nur um sicherzugehen, dass ich sie noch immer mag und das nicht nur eine kurfristige Geschmacksverwirrung meinerseits war. Aber leider wurde mir mittlerweile eine Laktoseunverträglichkeit attestiert und bevor ich keinen laktosefreien Ricotta finde, werde ich darauf wohl schweren Herzens verzichten müssen.

Deshalb bin ich fast ein wenig nervös, aber ich bin schon gespannt, auf euer Feedback.

Ricotta-Mango Muffins
Rezept aus dem Buch “Lieblings-Muffins” von Christa Kempe

2 Mangos (je 450g)
500g Ricotta
150g Zucker
2TL Vanillepuddingpulver
2 Eier
Saft 1 Zitrone
1 Prise Salz
etwas Butter zum einfetten des Muffinblechs
geriebene Mandeln

Muffinblech einfetten und mit geriebenen Mandeln bestreuen.

Backrohr auf 160°C vorheizen.

Mangos schälen und mit dem Messer gitterförmig einschneiden. Dann parallel zum Kern schneiden, sodass man kleine Würfel erhält.

In einer Schüssel Ricotta, Zucker, Zitronensaft und Salz cremig rühren.
Dann die Mango vorsichtig dazurühren.

Teig in die Muffinformen füllen und bei 160°C ca. 20 Min. backen. Aus dem Backrohr nehmen und vor dem Servieren etwas abkühlen lassen.

Are you an “all or nothing” type of person? My body seems to be.  My internal clock is so out of whack right now!  For the past week, I’ve alternated between going to bed early and getting more than a full night’s sleep (10+ hours) and getting less than 6 and feeling completely wiped.  This morning was the latter.  Last night, even though I was exhausted,  I could not get myself to drift off.  I knew I had to get up early to get ready for an interview, and the pressure of knowing I needed to sleep only made it worse.  I dragged myself out of bed, bleary and blurry eyed (I’m blind as a bat), not even stopping to put on my glasses.  I had one mission, and one mission only.

Our house guest left this as a parting gift when he left.  I’m sure it’s delicious, but I really didn’t pause to smell or taste it before throwing it back.  I’ll let you know about that tomorrow

I replenished my supply of POMx to dissolve my Ester-C into.  I’m still so proud of myself for discovering this works!  (For new readers: I drink a little bit every day with breakfast to dissolve Ester-C, which aids the absorption of an iron supplement I take for low energy, but don’t photograph it every morning.)

I was excited to try out a new product with breakfast: Stonewall Kitchen’s Lemon Curd.  I’ve been curious about this for years, and my mom was nice enough to buy it for me this weekend.

Breakfast was a double portion of Sarah’s pumpkin “cakes”, topped with a heaping cloud of 0% Fage, cinnamon, walnuts, and a scoop of lemon curd.  Lemon Meringue Pumpkin Pie before 7 AM? Yes, please!

I had two back-to-back interviews starting at 9 (which I think went well); afterward I needed to unwind a little with some teasing retail therapy (AKA touch everything, buy nothing) at J.Crew and Anthropologie.  How is it that a store (or two) can be filled with only perfect things?  But my bank balance remained stable, and I left satisfied with the clothes on my back.

The tree is going up in Rockefeller Center…

I sat in the plaza and ate my Criterion apple.  Sometimes it’s okay to be a tourist in your own city.

After making sure there were no more stores I needed to browse through, I came home to get some done and eat lunch.  I heated up a bowl of Spinach & Rice soup and added lots of fresh parsley, and served it alongside a small sweet potato with brown sugar and cinnamon.  Perfect mid-Monday comfort food, if you ask me.

I thought I deserved a treat, so I had some 55% Dark Chocolate Peppermint Chococolove.

The rest of the afternoon was spent writing. Welcome to my “office”!  You may recognize it as the kitchen table, but during the day I spread out and use it for reading, writing, researching, and tea-drinking.  I tried the Sugar Plum Spice holiday tea… so good.  I think this might have been the first flavor they came up with, because I remember having it a long, long time ago before they changed their packaging.

After successfully moving to decaffeinated tea, I didn’t want to go back to drinking coffee so late in the day.  Instead, I moved on to a cup of Sugar Cookie Sleigh Ride.  I don’t know how they do it, but this smells so much like a cookie! It’s very vanilla-y, but it has a very soft taste without a hint of bitterness.

I finished up my work, then went into the city to meet my friend Ilena at 5:30 for an early dinner at FreeFoods NYC.

Tonight was another example of how many secrets this city has to offer, both food-wise and other.  I never would have suspected that a restaurant like this could exist (and thrive!) in Midtown Manhattan, in the heart of corporate offices and tourist attractions.  Was I wrong!  It goes to show that people do want to eat locally and sustainably, the options just have to be made available.

FreeFoods serves fresh soups, sandwiches and salads; they have raw, vegan and gluten-free options.

I built my own salad with arugula, avocado, spiced mango, shittake mushrooms, spicy shrimp and Manchego cheese with Thai basil dressing.

One of the staff members had made an extra Vitality Berry smoothie (sweet cherry, açai, blueberry- pomegranate juice, ginger-agave), so Ilena and I split it with our dinners.  It was really good, and helped ease the heat in my mouth leftover from my spicy salad dressing!

Ilena and I sat for a while catching up…

…and were treated to another smoothie sample! This time we tried the “orange creamsicle” (it’s new, and the ingredients aren’t listed).  As Ilena said, it really did taste like a creamsicle, “but not in the bad way”!

Since we dined early, I was back home by 7:30 to get some things done before Gossip Girl.  Sadly, it seems like most TV shows have already had their holiday finales, so I did some more work instead.  I did, however, make a fabulous dessert to fill my Chuck Bass-sized void…

My dad found a great deal on takeout containers of Tasti D-Lite, so he picked me up some peanut butter frozen yogurt.  I added frozen berries and Dark Chocolate Dreams peanut butter.

Another sweet end to a good day.

What was the best part of your Monday? What are you looking forward to about Tuesday?

P.S.  Please vote for Lyle!  She is a talented, beautiful actress who deserves to realize her dreams.  Register, vote, and help here get there!

Silk Dress&Cardigan: Mango \ Purple Suede Boots: Sisley-Italy (Yes i like them very much!)

Ceremonies and rituals in India have some unique traditions that are not often seen or practiced elsewhere on the globe. Take for example, the leaves used outside the ceremonial venues or residences before a wedding or a prayer ritual. Alongwith the colourful floor patterns, rangoli, there are different green leaves inviting guests. The most common among these is the omnipresent mango leaves, usually strung as a bunting, toran, between the doorposts of the venue, most often interspersed with balls of orange or yellow marigold. The waxy, shiny leaves flutter happily and don’t dry up easily, making it ideal for our dry, hot weather and don’t need replenishing often. These torans don’t only play the decorative role at the venue, but have also been known to be good pest controls – the transparent acidic sap of the mangifera indica (mango) is a good pest repellant and keeps flies away as does the strongly scented pollen of the marigold. If it is a wedding, then fully-grown banana plants are harvested to be placed at either ends of the door with the leaves forming a natural curved entrance and if you are lucky, the plant could also have a bunch of fresh fruit growing on it. Nothing could get more auspicious than this, as bananas also denote fertility and a good omen for all events. And a few cultures, especially in Southern India use fresh coconut fronds to adorn their doorways by intricately weaving them together into faux lanterns. The coconut palm is often described as the magical tree, kalpavriksha, and it must these magical properties that the householders must be seeking by using these as doorway buntings, because it is difficult to uproot a palm tree and place at the doorposts, and if you tied the coconut leaves into a toran, then visitors passing through the doorway would be lacerated or at least intimidated by the long pointed ends; perhaps that is why they knit them into intricate shapes.

The wedding season and its fineries are unloading onto all living and visiting India these days – and D Street is not spared either. So after the Wedding Bonanza, yesterday, the D Boyz started today by passing under doorways strung with some green leaf or the other. Initially it was the mango leaf toran, with the 5 – 6 inches long leaves that kept the SENSEX up 50-60 points up. Then the household doorway had the 15 foot high, towering banana plant that ensured that the SENSEX jumped up 10 times higher at 150 points or thereabouts. There were minor dips indicated by the ducking heads of the D Boyz when they saw a coconut frond lantern overhead. A couple of lanterns ducked and they were at day’s end, soaking in all the fun and joy of the good omens. Amidst the din of the celebrations, it is difficult to be heard over the crackling cell-phone networks, and the Boyz did not think using them was a good Idea and also let another Telephone company lose some Air today dipping 4.5%; while the glut of sweet-dishes indulged in over the weekend weddings made the Boyz shun it today – bring sugar companies down 5-6%. The SENSEX kept up the tempo staying 158 points up to end at 17180.

One good thing about these natural festoons is that they last long (I think I mentioned it above), and when you have to bring them down, they do not litter easily and their disposal is so eco-friendly. A certain Gent from Chennai would have loved to add them to his vermi-compost, but I guess transporting it from Mumbai would not be such a good idea from a carbon footprint point of view? Anyone know of a friendly vermi-compost unit in Mumbai that we can refer the D Boyz to?

Cheers

Here are some photos that we took in and around Langkawi island and nearby our house and yoga center and in our little garden. This is why we have moved to Langkawi from Kuala Lumpur. We are surrounded by beautiful nature here. There are many types of birds, animals, insects, trees, fruit, vegetation, padi fields, flowers, beautiful beaches, refreshing waterfalls, forest hiking tracks, local food and many more.

First off, what could be better than I nice, hot shower?  Whether waking up in the warming or relaxing before going to bed, it has to be up there with my highlights of the day. 

My favourite part is pouring soap on to my loofah and getting it all soapy.  The combination of the hot water and the scent of the bath soap just tops it all.

Now, when it comes to choosing a favourite scent I cannot. My bathroom shelf is filled with so many different scents from fruit to floral to spices. I am very much used to getting some sort of bath product every birthday or Christmas and I never get tired of it. It gives me the chance to try so many scents without having to pay for all of the ones that I would love to buy!

I do have a pattern to what scents come out at what time. During the summer time I tend to lather up with invigorating scents like pomegranate, mango, and tropical combinations. Currently I am winding down with cucumber and peach scents. Eventually when the winter season is here I will suds up with the scents of the season, vanilla and green tea.

I am sure there are people out there who love there scented soaps just as much, if not more, than myself. With my love for scents, I also tend to notice what scents other people are using, or lack of. So on that thought, do not forget to go lather up with a different scent than you have tried before and smile.  : )

Hi BB Fans,

Here is the updated of new apps with OTA link.

If you are new user, please read related link how to install apps & games blackberry, please click http://freeappsblackberry.wordpress.com/2009/11/06/installing-3rd-party-applications-games-for-bb/

We would suggest you to join the facebook blackberry community for free thus you could see the update of freeappsblackberry.wordpress.com from your facebook group.

Join Facebook group for Free Apps, Games Blackberry by click at blackberry community.

You also could share the freeappsblackberry.wordpress.com review to your friends at facebook by click the facebook share at right side or click share facebook

Barnes & Noble eReader

The eBook eReader gives you access to 500,000 public domain books along with 200,000 commercial eBooks.

OTA DOWNLOAD – Download from Phone Browser
http://www.ereader.com/bb-beta.xjad

Compatible with: 7130, Pearl, Pearl Flip, Curve, 8350i, 8703e, 8707, 88xx, 8900, Bold, Storm

Quintessentially

From Paris to Panama, Delhi to Dubai, the Quintessentially City Guide application offers free and easy access to a wealth of must-have travel information. Each guide also features a wide range of the irresistible offers, privileges and bespoke services that Quintessentially members can expect across the globe – all designed to save you time, hassle and money.

Download Page – This is a link to the download page
http://www.quintessentially.com/blackberry/

Compatible with: Pearl, Curve and Bold

Later Dude

This app lets you easily create a calendar reminder from a call log entry. It essentially lets you easily create call back reminders.  From your Call Log or from your Messages application you select an entry, press Menu then ‘Remind me later!’ and now a selection pops up when you want to get notified again about calling someone back.

OTA DOWNLOAD – Download from Phone Browser
http://mobileutil.com/applications/download/6/

Min Requirements: OS 4.5

Mango Beta

This is a Magna (Japanese Comics) Reader.  This app will let you read your favorite Manga series by downloading it OTA and having it automatically scale down to your Storms’ screen. You can go here: http://www.onemanga.com/ to get the comics. These comics are in English too not just Japanese.

Download Page – This is a link to the download page
http://www.mobihand.com/ProductPreview.asp?hide=true&id=33535&gnContentType=1

Compatible with: Storm

Mobile World Facts 2008

Mobile version of CIA The World Factbook 2008. Information about 248 countries and territories. Country information has been updated as of 24 January 2008.

Download Page – This is a link to the download page
http://www.getjar.com/products/14417/MobileWorldFacts2008

Compatible with: 6220 and Newer

Air Canada Mobile

BlackBerry app for The Air Canada airlines.
Features in the new personal travel companion are: MY FLIGHTS - Keep track of all your Air Canada flights from a single location. Use your BlackBerry Menu button to refresh flight status, check-in or sign up to Flight Notification. MY MESSAGES - A single location for all your Flight Notifications that you have registered to and links to your Electronic Boarding Passes as they become available. CHECK-IN - Access Air Canada Mobile Check-in to select your seat, retrieve your electronic boarding pass and more. FIND FLIGHT - Find and track any Air Canada or Jazz flight by flight number or arrival and destination cities. Use your BlackBerry Menu button to add flights to My Flights, sign up to Flight Notification or Check-in. MORE - Book flights using your Flight Pass, access convenient travels links and more. MY SETTINGS - Personalize your Air Canada App to reduce typing, send Flight Notifications based on your preferences and set up your My Messages inbox for an integrated travel experience.

OTA DOWNLOAD – Download from Phone Browser
http://bbsoftwares.com/ccount/click.php?id=39

Compatible with: Pearl or Newer

Mini Notepad 2.01

Mini Notepad is a small\lightweight notepad for taking notes. It allows you to create, delete, update, and save text files.

OTA DOWNLOAD – Download from Phone Browser
http://bbsoftwares.com/ccount/click.php?id=20

Compatible with: All

Sensobi Beta

Sensobi provides a different address book for your BlackBerry geared towards business professionals. Its supposed to better help you stay on top of important emails, calls, and relationship. Program is in a Beta stage, there is a quick invite procedure required to get it. Just Follow the provided Download Page link. Currently there is no Storm Support.

Download Page – This is a link to the download page
http://www.sensobi.com/home/form/
Min Requirements: OS 4.2

It gives a gallon of toddy every day, the local ale of Keralites, one third of whom live by extracting it  from this too familiar tree. They give it to the cooperative, that owns a network of distributories. Being the cheapest drink, all workers go direct to the “shop”, after a day of hard work, where, sometimes they spend the whole day’s earnings.

Toddy is collected by cutting the flower bunch, which the botanists call the inflorescence, and collecting the juice coming from the cut, rich in starch and vitamins,  sweet when fresh. Our tapper at home is a family friend. He gives Rs. 50 per tree per month. All this, I learned when Ravi my Bihari son-in-law whanted a “bottle” from him.

If the flowers are allowed to grow, the inflorescencs is cut and used as a boucquet, considered auspicious and a must in marriage ceremonies, when receiving the deity of god, coming home on the back of an elephant, or simly as decoration, during festivals in temples.

The hard cover of the inflorescence, with a net like inside membrane, was used to make a torch, even in my childhood!

Have you seen a whole coconut? It has a fibrous cover, to protect the nut inside, because the whole thing falls down from a height of even fifty feet. It is very, very difficult to peel it (I should enjoy a European doing it even with the sharpest knife!). In Vetekkaran pooja, 12000 nuts have to be broken in front of the deity.  A sharp thick iron bar is planted in the soil, with the sharp end pointing upwards. The fibrous nut is brought down forcefully to hit the instrumet, when a dent is made in the outer cover, without damaging the nut inside. Now they have designed an instrument which is an innovation of this method and can be wielded even by girls.

Ropes are made from the fibrous cover which we call chakiri. it is the traditional occupation of women in the coastal districts of Keralam, from Alapusha to Kollam.The fibrbre comes loose, after soaking chakiri for months in the backwaters. The Coir Board is selling an incredible variety of coir products, including door mats. Global recession has hit this cottage industry too.

Inside the fibre is the hard shell called chiratta. It is a valuable fuel, traditionally used in the heavy ironing box. It is also used as a ladle, by fixing a handle to the shell. Artists use it to carve figures of people, animals etc.

When the nut is tender, the sweet water inside the shell, is a nutritious beverage, now available in most towns. It contains pure glucose which can be given intraveinous, I read somewhere. The soft white kernel is light food.

The ripe kernal is the source of oil, commercially used for making soaps and detergents. A Keralite will not enjoy his food, if it is not laced with coconut oil. Papadam fried in other oils is unpalatable.

The leaves of the tree, resembling in shape, the wings of a peacock, are used for making nets or mats, by weaving the individual blades together. These are used for thatching the roof or making a screen for the open bath sheds, where women take bath.

The tree trunk can be sawn into beams for making furniture, roof of houses etc.

This is my own observation. People leave the root clump, after cutting off the trunk, because it is very heavy and impossible to cut into pieces. Its inside can be scooped out, by a suitable tool, leaving the outside shell which can be used as a big bharani, as we call it, for storing mango pickles etc.

Now you tell me, is there any other tree that gives all parts of its body for human beings?

Poate parea ciudatica reteta asta, dar rezultatul e chiar misto de tot. Un file de somon dulce-iute chiar interesant. Vazusem mai demult ceva similar si eram curios sa incerc si eu. Garnitura? Va recomand orezul ala cu nuca de cocos de mai jos

Durata: ~ 30 de minute

Ce avem nevoie:

Carne:
-2 file-uri de somon

Altele:
- 1 mango
- 2 lingurite mustar de dijon
- 5-6 lingurite de zahar brun
- 2-4 felii de Brie (depinde cat sunt de mari, ideea e sa “acopere” somonul
- 1 lingura de unt

1. Intr-un castronel se amesteca mustarul (NEAPARAT de dijon) cu zaharul brun. De ce neaparat de dijon? ca sa iasa combinatia de dulce-iute exact asa cum trebuie

2. Se spala pestele, se aseaza intr-o tava si se unge cu amestecul ala mustaricios.

3. Deasupra, se aseaza feliile de Brie, dupa care se introduce anume tava la cuptor timp de 20 de minute (sau pana se face somonul).

4. In timpul asta, simtiti-va liberi sa ciopartiti mango-ul in bucatele mici-mici.

5. Intr-o tigaie se topeste untul si se arunca mango-ul acolo vreo 10 minute, sau pana se inmoaie cu totul si devine finut si gingas

6. Se scoate pestele din cuptor, se mangaie cu mango pe deasupra, si se ingurgiteaza. Eventual cu orezul ala cu nuca de cocos