Manual Ayamas Journey: The Nature of Reality

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Ayama's Journey: The Nature of Reality [Mark Stark] on leondumoulin.nl *FREE* shipping on qualifying offers. In the spirit of Jonathan Livingston Seagull, here is​.
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For us, this means making it easier for our customers to get a better pizza — whether in store or at home or anywhere at all. This is just the beginning. From the ordering and queue management digital panels outside the store to the greeting robots, the store was designed to be innately digital in nature. In the newly launched digital concept store, all Pizza Hut servers are equipped with tablets for faster and better accurate orders to the kitchen.

The kiosks allows customers to make orders and pay more quickly, increasing efficiency and reducing wait times to place an order. The digital experience continues after the order is made, with an engaging digital game to keep customers entertained while they wait for their freshly baked pizzas. How could we make the whole experience easier and better for customers? This way, our investment into the kiosk translates immediately into a solution that makes our customer experience better.

Convenience at your fingertips For customers who prefer to enjoy pizza delivered, Pizza Hut started making the experience better with a revamp of its website earlier in May this year, with easier and more convenient ordering, navigating and tracking mechanisms. Today, Pizza Hut is taking this one step further by officially launching its mobile app. Stir a little. Add salt and pepper and bring to a boil and then lower to a simmer.

Add carrots and mushrooms and simmer till chicken is cooked through. I added a tablespoon of cornflour and a little water at the end to thicken the gravy. Simmer a while more and serve. Slurp and enjoy. Labels: Dinner , Lunch , Soups. When I started out with this blog I didn't quite know where I would be heading. Today a little over a month later I still don't.

Would it be cakes, cake art, everyday food, or what. So far I've had a couple of cakes, some everyday food, two cake arts, and a couple of or whats. I have decided that this would definitely not be, by any means, a personal blog as in embarrassingly personal. I have secret stories not meant for human consumption :.

So apart from being a so-so cook and an okay-I'm-a-pretty-good-baker and a self taught cake-arter, after I'm in the typical ' I don't know what to cook! I'm having cooker's block silliness intended like writers have writers block. Normally when I'm not cooking for a blog I would just cook what I had cooked yesterday. Problem solved. And tomorrow I would probably cook what I had cooked the day before yesterday. But I'm cooking for a blog. I can't do that. What would people think? I knew that having a food blog would be quite a challenge for me because each member in our family has different likes and dislikes.

They each have their own brand of allergies, their own brand of food tolerance or intolerance, their own spice heat metering and so on and so forth. And in all those years that we have survived each other we have never come close to a truce. So the repertoire of dishes that I churn out everyday where everybody can eat the same thing is very limited indeed. Sometimes I would end up cooking this for the children and that for my husband and when nobody is around I would cook something really, really hot and spicy and revel in the silence of my deserted home.

But when the resident invaders strike I am conquered yet again. So most of the time I curtail myself to cooking the limited number of dishes that everyone can eat in peace and without fear of impending threats. Problem : If I were to cook all kinds of different foods, for a lark, who would eat them?

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And would I have to cook, in addition to cooking for my blog, the 'usual' as opposed to the unusual? Wouldn't that mean that I am doing exactly what I had planned not to do ten years ago? Wouldn't that mean that I am inflicting upon myself the pain that I had planned to rid myself of some years ago when or if the children stopped being children?

Wouldn't that mean that I would be digging a hole for myself that gets deeper and deeper as I blogger on? So all that talk about cook bake and be merry cook bake and be merry cook bake and be merry up there on the title header was just, in truth, a phony line, invented by me to fill up that space by meaningless repetition. Not in the least related to my true calling. For I am, to all intents and purposes, a reluctant cook. The way I see it cooking in the true sense of the word cannot possibly be merry unless one considers washing up as an immensely desirable past time like the total satisfaction of the subconscious one gets from ticking off one's to-do lists or finding immeasurable pleasure in finding the just-right sized tupperware for all those left overs.

Some people do. And I don't get it. I envy her I do. So, you are asking me now, why on earth am I blogging? Food blogging you mean. Answer : I have absolutely no idea.

Perhaps it is just something that I have to do. Like finding the just-right sized tupperware for all those leftovers or ticking off my to-do list. Or having to do all that washing up. Perhaps I'm finding and have found a way out of reality and have lost myself in blogger land.

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I have fallen in and gotten quite lost. Just like Alice. Perhaps too, like Alice, I'm in on a journey of self discovery, seeking order in the my own confusion. Or I think perhaps, like housework, it's just a matter of cook bake and blogger on cook bake and blogger on But what ever it is, with or without blogging, it still is What shall I cook tomorrow????????

The answer I suppose is in here somewhere.. Some horrible looking limes that have seen better days. Three lemons meant for some lemonade that never got made. Five potatoes that I boiled this morning and abandoned. And half a block of butter left over from the banana chocolate chip cake from my previous post.

Thick, fat little things, dripping with sauce at each mouthful. I bought the fresh kind.

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A little pricey at But it was worth it as it contained no preservatives and no colouring and no trans fat. At least that was what it said on the packet. Of course when I cooked it with seafood all cholesterol came running to join the party. But the most wonderful part of it was that there were three individual packs inside of gm each.

Just perfect for a single serving! Here goes Saute ginger and garlic paste until fragrant over medium heat. Add the soy sauces and honey. Add ground black pepper. Add the water. Stir again and let it boil. Add the prawns and squid. Let cook. Add peppers and allow to cook just a little. Add cornflour mixtue and allow to thicken. Add udon noodles and mix well until the noodles are well coated. TIP : You could of course add any other veggies you like or prefer or use meat instead of seafood. Its really the black pepper sauce that makes the dish.

Chocolate Chip Pancakes. Not the healthiest of breakfasts so I served them for tea. Those chocolate chips in my fridge needed to be finished otherwise I would just nibble them away when no one was looking. You could add anything to the batter for variety. Blueberries, freshly grated coconut or sliced bananas for some more healthy versions. Okay, okay, I feel a little guilty with the chocolate chips. So it will be a long while before I'll buy another packet again.

Add the chocolate chips.

Let rest for at least fifteen minutes to allow the batter to thicken a little. Heat a pan. Melt 1 or 2 teaspoons of butter in a pan and drop two tablespoonfuls of batter for each pancake. I cooked four pancakes at a time in my pan. Perhaps a bigger pan would be more convenient and will finish off the batter quicker. TIPS : None. Oh well, don't omit the salt, even in sweet cakes, because it makes such a difference.