AHH YOU BOY!
please make me believe that you are really in love with me, show me that you are falling just for me! what you have done? that not good enough for prove your love, if you just say "chick I like you, and how about you?" YES! I like you too youth.. I know I have done a mistake to love you without reasons.
ergh no no no. please give me a reason to respond your love. why I must to give back your love? hellow!! I can't find the reason to love you youth. sorry. I try and always keep trying to give back your love but you must bolster with your deportment if you want, but if not please just leave. I am in love? oh my God, it is the greatest thing that can happen to you and me. I tell you, find a woman you can fall in love with. Do it. Let yourself fall in love. If you have not done so already, you are wasting your life. I know the biggest problem is the DISTANCE :(
I wish I could fall in love with you, though it only leads to trouble, oh I know it does. Still I'd fool myself and gladly just to feel I was in love, in love. I wish I could feel my heartbeat rise, and gaze into some gentle, warm, excited eyes, and give the happiness for us.
The most serious parody I have ever heard was this: "In the beginning was nonsense, and the nonsense was with Love, and the nonsense was Love”
Silly is you in a natural state, and serious is something you have to do until you can get silly again.
Minggu, 24 Oktober 2010
Kamis, 23 September 2010
25 to life - eminem
Too late
I can't keep chasing it
Caught in a chase
25 to life
I don't think he understands
The sacrifices that I made
Maybe if this bitch had acted right
I would have stayed
But I've already wasted over half my life
I would have laid down and died for you
I longer cry for you
No more pain
Bitch you took me for granted
Took my heart and ran it straight into the planet
Into the dirt
I can no longer stand it
Now my respect I demand it
Imma take control of this relationship
Command it
And I'm gonna be the boss of you now goddammit
And what I mean is that
I'm will no longer let you control me
So you better hear me out
This much you owe me
I gave up my life for you
Totally devoted to you
Why I've stayed
Faithful all the way
This is how I fucking get repaid?
lalala pas bgt ini lyric..
I can't keep chasing it
Caught in a chase
25 to life
I don't think he understands
The sacrifices that I made
Maybe if this bitch had acted right
I would have stayed
But I've already wasted over half my life
I would have laid down and died for you
I longer cry for you
No more pain
Bitch you took me for granted
Took my heart and ran it straight into the planet
Into the dirt
I can no longer stand it
Now my respect I demand it
Imma take control of this relationship
Command it
And I'm gonna be the boss of you now goddammit
And what I mean is that
I'm will no longer let you control me
So you better hear me out
This much you owe me
I gave up my life for you
Totally devoted to you
Why I've stayed
Faithful all the way
This is how I fucking get repaid?
lalala pas bgt ini lyric..
Senin, 13 September 2010
All about PASTA
Pasta is the one dish a lot of people claim to be able to cook. It's true, pasta is relatively simple to make—but these tips will help. hihiy
"Bucatini"
These long, hollow spaghetti-like tubes are unusual and fun! Try them in casseroles or Asian stir-fries, or tossed with a fresh tomato sauce.
"Cannelloni"
"Large reeds" in Italian, this is a large, tubular pasta with a smooth texture. It is usually boiled, stuffed with a cheese or meat filling, and baked in a sauce. Cannelloni are larger than manicotti.
"capellini"
Also known as "angel hair" pasta, the long, delicate strands are an appropriate match for almost any sauce. Try serving capellini with a walnut, garlic, and mushroom cream sauce, for an exceptional side.
"conchiglie"
This pasta takes its name from the Italian "conch shell." It comes in several sizes, and can be used in a striking variety of presentations. Stuff large shells (try a ricotta, pine nut, and spinach mixture, smothered with marinara sauce), toss mid-sized shells with chunky sauces, and use the tiniest ones in soups or casseroles.
"couscous"
Many people assume couscous is a grain, but it is actually granular little pearls of semolina pasta. It is a staple in North African cuisine, where it is often used to scoop up stew-like dishes. You can purchase couscous in Middle Eastern and health food stores and most supermarkets.
"ditali"
Italian for "thimbles," ditali are medium-sized, short tubes with smooth sides. Like most short pasta shapes, ditali are excellent used in soups, pasta salads, and to stand up to chunky sauces.
"elbow macaroni"
This short, curved, tubular pasta is a favorite for macaroni and cheese and cold salads.
"farfalle"
"Butterfly" in Italian, farfalle is also known as bow-tie pasta. It can be used in any dish that calls for small pasta shapes, such as penne or shells.
"fettuccia"
Wider than fettuccine, with one ruffled edge, fettuccia looks like half a lasagna noodle. Substitute fettucia in your favorite lasagna recipes for an elegant touch, or pair this substantial noodle with any sauce that has a lot of body.
"fettuccine"
Fettuccine is an egg pasta cut into long, narrow ribbons. It is wider than linguine, but is a fine as a substitute for linguine in most recipes. It is often served with cream sauces, as in the classic Fettuccine Alfredo.
"fusille"
Also known as rotelle, which means "small wheels" in Italian, this pasta has more of a spiral shape. It comes in several varieties: short and thick, short and thin, and long and thin.
"gnocchi"
These "little dumplings" are typically made from a potato or semolina dough. They are boiled and served with rich sauces; tomato-based or herb and butter sauces also work well.
"lasagna"
This term refers to both a long, wide noodle and to the baked dish made with these noodles. The pasta is flat with either straight or curly edges. It is usually boiled, then layered with cheese, meat, and either a tomato-based or cream-based sauce. The casserole is then baked.
"linguine"
These long, flat noodles are somewhat thicker than spaghetti. The name means "little tongues" in Italian.
"manicotti"
These noodles are large and tubular; they can have either a ridged or smooth texture. Manicotti are filled with cheese or meat fillings, and then baked. The term also refers to a dish of stuffed manicotti, usually with a tomato sauce.
"orzo"
Orzo means "barley," which is what this distinctive, tiny rice-like pasta resembles. Orzo is wonderful in soups and salads. Season the cooked orzo with salt and pepper, lemon, olive oil, and dill, and serve chilled for a tangy Mediterranean
side salad.
"penne"
These two-inch long tubular macaroni are sometimes referred to as mostaccioli. The noodles are diagonally cut at the ends, and very much resemble the "quill pen" for which they are named. This pasta is good with chunky meat or vegetable sauces.
'radiatore"
Radiatore is Italian for "radiator," which is what these thick, ruffled pasta segments resemble. Like most sturdy pasta shapes, radiatore stand out when served with hearty, chunky sauces, or tossed with veggies in a fresh pasta salad.
"ravioli"
Ravioli are little square pillows of dough filled with finely ground or chopped fillings. The Italian name translates as "little turnip." The ever-popular ravioli can be served with a sauce or in soups.
'rigatoni"
These short, grooved tubes can be used in casseroles and pasta salads, and are suitable for almost any sauce.
"rotine"
This kid favorite resembles short corkscrews. Bits of cheese, meat, or vegetables will cling to the grooves in rotini, so this is a great pasta to serve with chunky sauces.
"ruote"
This wagon-wheel-shaped pasta is a fun way to liven up goulash or mac and cheese. Since the "spokes" can hold lots of sauce or vegetables, try pairing ruote with thick, chunky sauces.
"stelline"
These dainty little star shapes perk up any broth. Use them in your favorite chicken noodle soup recipe to transform a tasty standard into an eye-catching treat.
"tortellini"
These versatile rings of pasta can be stuffed with many types of savory fillings. The pasta is then folded in half, and the two ends are brought together to make a ring shape. Multi-colored pasta indicates the addition of beets, tomatoes, spinach, or squid ink for color and flavor. Tortellini can be drizzled with good olive oil, garlic, herbs, and parmesan cheese, paired with hearty sauces, or served in soups.
"vermicelli"
"Little worms" in Italian, vermicelli are fine strands of spaghetti. Use as a bed for sauced meat dishes, or toss with either a creamy or tomato-based sauce.
"ziti"
A slender, tubular pasta, ziti stands up to hearty sauces and is well-suited for use in baked pasta dishes.
there are so may types of pasta. this is I just share a half of them, enjoy.
"Bucatini"
These long, hollow spaghetti-like tubes are unusual and fun! Try them in casseroles or Asian stir-fries, or tossed with a fresh tomato sauce.
"Cannelloni"
"Large reeds" in Italian, this is a large, tubular pasta with a smooth texture. It is usually boiled, stuffed with a cheese or meat filling, and baked in a sauce. Cannelloni are larger than manicotti.
"capellini"
Also known as "angel hair" pasta, the long, delicate strands are an appropriate match for almost any sauce. Try serving capellini with a walnut, garlic, and mushroom cream sauce, for an exceptional side.
"conchiglie"
This pasta takes its name from the Italian "conch shell." It comes in several sizes, and can be used in a striking variety of presentations. Stuff large shells (try a ricotta, pine nut, and spinach mixture, smothered with marinara sauce), toss mid-sized shells with chunky sauces, and use the tiniest ones in soups or casseroles.
"couscous"
Many people assume couscous is a grain, but it is actually granular little pearls of semolina pasta. It is a staple in North African cuisine, where it is often used to scoop up stew-like dishes. You can purchase couscous in Middle Eastern and health food stores and most supermarkets.
"ditali"
Italian for "thimbles," ditali are medium-sized, short tubes with smooth sides. Like most short pasta shapes, ditali are excellent used in soups, pasta salads, and to stand up to chunky sauces.
"elbow macaroni"
This short, curved, tubular pasta is a favorite for macaroni and cheese and cold salads.
"farfalle"
"Butterfly" in Italian, farfalle is also known as bow-tie pasta. It can be used in any dish that calls for small pasta shapes, such as penne or shells.
"fettuccia"
Wider than fettuccine, with one ruffled edge, fettuccia looks like half a lasagna noodle. Substitute fettucia in your favorite lasagna recipes for an elegant touch, or pair this substantial noodle with any sauce that has a lot of body.
"fettuccine"
Fettuccine is an egg pasta cut into long, narrow ribbons. It is wider than linguine, but is a fine as a substitute for linguine in most recipes. It is often served with cream sauces, as in the classic Fettuccine Alfredo.
"fusille"
Also known as rotelle, which means "small wheels" in Italian, this pasta has more of a spiral shape. It comes in several varieties: short and thick, short and thin, and long and thin.
"gnocchi"
These "little dumplings" are typically made from a potato or semolina dough. They are boiled and served with rich sauces; tomato-based or herb and butter sauces also work well.
"lasagna"
This term refers to both a long, wide noodle and to the baked dish made with these noodles. The pasta is flat with either straight or curly edges. It is usually boiled, then layered with cheese, meat, and either a tomato-based or cream-based sauce. The casserole is then baked.
"linguine"
These long, flat noodles are somewhat thicker than spaghetti. The name means "little tongues" in Italian.
"manicotti"
These noodles are large and tubular; they can have either a ridged or smooth texture. Manicotti are filled with cheese or meat fillings, and then baked. The term also refers to a dish of stuffed manicotti, usually with a tomato sauce.
"orzo"
Orzo means "barley," which is what this distinctive, tiny rice-like pasta resembles. Orzo is wonderful in soups and salads. Season the cooked orzo with salt and pepper, lemon, olive oil, and dill, and serve chilled for a tangy Mediterranean
side salad.
"penne"
These two-inch long tubular macaroni are sometimes referred to as mostaccioli. The noodles are diagonally cut at the ends, and very much resemble the "quill pen" for which they are named. This pasta is good with chunky meat or vegetable sauces.
'radiatore"
Radiatore is Italian for "radiator," which is what these thick, ruffled pasta segments resemble. Like most sturdy pasta shapes, radiatore stand out when served with hearty, chunky sauces, or tossed with veggies in a fresh pasta salad.
"ravioli"
Ravioli are little square pillows of dough filled with finely ground or chopped fillings. The Italian name translates as "little turnip." The ever-popular ravioli can be served with a sauce or in soups.
'rigatoni"
These short, grooved tubes can be used in casseroles and pasta salads, and are suitable for almost any sauce.
"rotine"
This kid favorite resembles short corkscrews. Bits of cheese, meat, or vegetables will cling to the grooves in rotini, so this is a great pasta to serve with chunky sauces.
"ruote"
This wagon-wheel-shaped pasta is a fun way to liven up goulash or mac and cheese. Since the "spokes" can hold lots of sauce or vegetables, try pairing ruote with thick, chunky sauces.
"stelline"
These dainty little star shapes perk up any broth. Use them in your favorite chicken noodle soup recipe to transform a tasty standard into an eye-catching treat.
"tortellini"
These versatile rings of pasta can be stuffed with many types of savory fillings. The pasta is then folded in half, and the two ends are brought together to make a ring shape. Multi-colored pasta indicates the addition of beets, tomatoes, spinach, or squid ink for color and flavor. Tortellini can be drizzled with good olive oil, garlic, herbs, and parmesan cheese, paired with hearty sauces, or served in soups.
"vermicelli"
"Little worms" in Italian, vermicelli are fine strands of spaghetti. Use as a bed for sauced meat dishes, or toss with either a creamy or tomato-based sauce.
"ziti"
A slender, tubular pasta, ziti stands up to hearty sauces and is well-suited for use in baked pasta dishes.
there are so may types of pasta. this is I just share a half of them, enjoy.
Sabtu, 11 September 2010
beneran apa bohongan ni? masa eike in love sama wong londo.
he told me :"when I finally found you and see you smile I'm in love since the day I saw you! I will love you for life, now I do not care if you do not care, because your smile so bright makes my heart happy!When you'r alone"Remember this lesson, although I separate i'll take you, As part of my heart" "
ealah. salah gw apa ya. please jangan jatuh cinta!!!!!!
ealah. salah gw apa ya. please jangan jatuh cinta!!!!!!
Kamis, 09 September 2010
SELAMAT LEBARAN 1431 :D
ALLAH HU AKBAR, ALLAH HU AKBAR ALLAH HU AKBAR WALILLA ILHAM.
gema takbir malam ini membuat ku meneteskan air mata, mengingat kembali hari hari kemarin yang telah lalu terlewati dengan beberapa dosa dan kehilafan yang telah ku perbuat kepada Mu ya Allah. semoga di tahun yang baru ini enggkau memberikan ku ke kuatan iman, dan ketakwaan, menjadikan ku anak yang berbakti kepada kedua orang tua,kakak yang penyabar untuk adik-adik ku, sahabat yang dapat berbagi untuk semua kerabat ku, serta menjadi wanita yang sholeha untuk seseorang yang mencintaiku. Amin :')
HAPPY HOLY OF IED EVERYONE. MAY GOD BLESS US
gema takbir malam ini membuat ku meneteskan air mata, mengingat kembali hari hari kemarin yang telah lalu terlewati dengan beberapa dosa dan kehilafan yang telah ku perbuat kepada Mu ya Allah. semoga di tahun yang baru ini enggkau memberikan ku ke kuatan iman, dan ketakwaan, menjadikan ku anak yang berbakti kepada kedua orang tua,kakak yang penyabar untuk adik-adik ku, sahabat yang dapat berbagi untuk semua kerabat ku, serta menjadi wanita yang sholeha untuk seseorang yang mencintaiku. Amin :')
HAPPY HOLY OF IED EVERYONE. MAY GOD BLESS US
Selasa, 31 Agustus 2010
I love my Job :D
hello blogger!! how's life? mihihi gw lagi seneng nih, tau engga gw seneng kenapa?
pasti engga tau kan! :P
hmmm, sebelum gw cerita sekarang gw mau tanya, pernah engga lo merasa bangga sama diri lo sendiri? (jangan kelamaan mikir deh) mungkin pernah saat lo juara satu lomba carnaval sepeda waktu SD, atau juara 1 lomba panjat tebing, atau mungkin bangga saat lo jadi juara harapan 3 lomba makan kerupuk. pernah engga? pasti pernah kan disatu moment yg lo merasa lo bangga sama diri sendiri (agak lebay ya dengan kata "bangga"? narsis sih kayanya) hehe
jujur aja sekarang gw lagi ngerasa bersyukur banget sama Tuhan..dengan segala kemudah yang udah diberikan NYA buat gw saat ini(gw harap juga untuk seterusnya, hehe) gw seneng klo bisa bikin orang lain seneng karna apa yg udah bisa gw lakuin untuk mereka, dan gw terharu sama keluarga gw, gw seneng waktu ditemenin sama nyokap gw ambil uang ke ATM(muka nyokap gw keliatan seneng banget waktu itu sambil matanya berkaca2, tapi sebenernya nyokap bokap gw engga ngijinin gw untuk kerja saat ini,dan gw disuruh untuk ngelanjutin kuliah lagi), tapi dengan setia setiap hari bokap gw nungguin gw pulang tengah malem buat bukain pintu rumah..ade ade gw yg selalu gangguin gw tidur klo pagi dengan canda tawa mereka yg bikin tidur gw bantat!! gw juga seneng waktu ngasih uang pertama dari hasil keringet gw sendiri sedikit perbincangan gw sama Emma (ade gw yg paling kecil)
gw : ni Emm,, (sambil nyodorin duit)
emma : apan ni ka?
gw : duit! masa gk kenal? -,-
emma : buat Emma ya?
gw : he'em
emma : asikk bisa buat beli biji congklak sama nail painting (senyumnya lebaaaaaaar bgt sambil ketawa kecil)
gw : dasar alet congklak! iya bisa beli 1000 biji congklak sama 20 cat kuku
emma : makasih ya Kaaa... mihihi
gw : (cuma diem dan air mata gw tiba-tiba mendung coy!) halaaaaaaah
gw jg engga nyangka nenek dan kakek gw sampe ngeluarin air juga mata waktu gw ngasih salary pertama gw buat mereka.. walaupun gw ngasihnya engga seberapa, tapi itu berarti bgt buat mereka.. mereka engga nilai dengan seberapa besar gw ngasih mereka, tapi dari niatnya! yg gw inget sampe sekarang kata-kata yg mereka ucapin buat gw yaitu "neng.. nenek sama mbah seneng sekarang kamu udh bisa nyari uang sendiri, engga disangka walaupun badannya kecil tapi udh bisa berpenghasilan yang penting jangan lupa istirahat yg cukup jangan cape2 kerjanya, shalat jangan di tinggal" gw langsung (nelen ludah, glek*) astagooo (ya badan kecilnya enggak usah disebutin tohh yoo Nekkk)-___-*
sebenernya poin terpentingnya adalah gw seneng akhirnya kerja keras gw bisa bikin orang lain seneng, gw sia-sia jungkir balik masuk pagi pulang pagi.. :D
"What we really want to do is what we are really meant to do. When we do what we are meant to do, money comes to us, doors open for us, we feel useful, and the work we do feels like play to us. work diligently on any project you undertake. If you truly want to be successful, be prepared to give up your leisure time and work past 12 am and on weekends. Also, have faith in yourself. If you come up with a new idea that you believe in, don't allow other people to discourage you from pursuing it.
I've always worked very, very hard, and the harder I worked, the luckier I got. huehehhee lebeeeey bgt dah... Terima kasih ya Allah :')
pasti engga tau kan! :P
hmmm, sebelum gw cerita sekarang gw mau tanya, pernah engga lo merasa bangga sama diri lo sendiri? (jangan kelamaan mikir deh) mungkin pernah saat lo juara satu lomba carnaval sepeda waktu SD, atau juara 1 lomba panjat tebing, atau mungkin bangga saat lo jadi juara harapan 3 lomba makan kerupuk. pernah engga? pasti pernah kan disatu moment yg lo merasa lo bangga sama diri sendiri (agak lebay ya dengan kata "bangga"? narsis sih kayanya) hehe
jujur aja sekarang gw lagi ngerasa bersyukur banget sama Tuhan..dengan segala kemudah yang udah diberikan NYA buat gw saat ini(gw harap juga untuk seterusnya, hehe) gw seneng klo bisa bikin orang lain seneng karna apa yg udah bisa gw lakuin untuk mereka, dan gw terharu sama keluarga gw, gw seneng waktu ditemenin sama nyokap gw ambil uang ke ATM(muka nyokap gw keliatan seneng banget waktu itu sambil matanya berkaca2, tapi sebenernya nyokap bokap gw engga ngijinin gw untuk kerja saat ini,dan gw disuruh untuk ngelanjutin kuliah lagi), tapi dengan setia setiap hari bokap gw nungguin gw pulang tengah malem buat bukain pintu rumah..ade ade gw yg selalu gangguin gw tidur klo pagi dengan canda tawa mereka yg bikin tidur gw bantat!! gw juga seneng waktu ngasih uang pertama dari hasil keringet gw sendiri sedikit perbincangan gw sama Emma (ade gw yg paling kecil)
gw : ni Emm,, (sambil nyodorin duit)
emma : apan ni ka?
gw : duit! masa gk kenal? -,-
emma : buat Emma ya?
gw : he'em
emma : asikk bisa buat beli biji congklak sama nail painting (senyumnya lebaaaaaaar bgt sambil ketawa kecil)
gw : dasar alet congklak! iya bisa beli 1000 biji congklak sama 20 cat kuku
emma : makasih ya Kaaa... mihihi
gw : (cuma diem dan air mata gw tiba-tiba mendung coy!) halaaaaaaah
gw jg engga nyangka nenek dan kakek gw sampe ngeluarin air juga mata waktu gw ngasih salary pertama gw buat mereka.. walaupun gw ngasihnya engga seberapa, tapi itu berarti bgt buat mereka.. mereka engga nilai dengan seberapa besar gw ngasih mereka, tapi dari niatnya! yg gw inget sampe sekarang kata-kata yg mereka ucapin buat gw yaitu "neng.. nenek sama mbah seneng sekarang kamu udh bisa nyari uang sendiri, engga disangka walaupun badannya kecil tapi udh bisa berpenghasilan yang penting jangan lupa istirahat yg cukup jangan cape2 kerjanya, shalat jangan di tinggal" gw langsung (nelen ludah, glek*) astagooo (ya badan kecilnya enggak usah disebutin tohh yoo Nekkk)-___-*
sebenernya poin terpentingnya adalah gw seneng akhirnya kerja keras gw bisa bikin orang lain seneng, gw sia-sia jungkir balik masuk pagi pulang pagi.. :D
"What we really want to do is what we are really meant to do. When we do what we are meant to do, money comes to us, doors open for us, we feel useful, and the work we do feels like play to us. work diligently on any project you undertake. If you truly want to be successful, be prepared to give up your leisure time and work past 12 am and on weekends. Also, have faith in yourself. If you come up with a new idea that you believe in, don't allow other people to discourage you from pursuing it.
I've always worked very, very hard, and the harder I worked, the luckier I got. huehehhee lebeeeey bgt dah... Terima kasih ya Allah :')
Minggu, 29 Agustus 2010
survive for a new life
I take a deep breath, let a few tears out, and start with fixing my first mistake:is YOU. Now that we're done I see the broken sky. I see exactly how we fell apart and why. But I'm ignoring all this hurt inside. I'm not over you for the hundredth time. Everyone is telling me to leave you alone, but I can honestly say that I don`t have the strength to do that.I wish we never had to say goodbye but if that is the least we could do for you is say goodbye if that all i have to do, to give you your freedom from me. You were the person I depended on, the one i could talk to about anything. You were my best friend. Now you have someone else to care about, to love and I'm just a long lost memory. "YOU SEEM TO MOVE ON EASILY"
"We say we'll be alright
As we hold each other tight
But we both know we're lying
As inside we're slowly dying."
its over. Its just over, okay? Therese no getting past it this time. I can't forgive you yet again. You've hurt me too many times. So please for once could you just make this easy, please just leave. To put it quite simply, I never want to see your face again.
Right before he got up to walk away, he turned to me and opened up his mouth to say
he never meant to cause me any kind of pain.
I can look into the past and see what my life has been like
but as i try to look in the distance i cant see what my future and what will bring. but that I'm better off without him anyway.and those days are gone now, i don't know where but i know why, because its life. and sometimes no matter what life happens :)
Hey everybody, I know these are annoying but I'd really appreciate it if you would comment Say whatever you want to say. I'll return the favor. :)
"We say we'll be alright
As we hold each other tight
But we both know we're lying
As inside we're slowly dying."
its over. Its just over, okay? Therese no getting past it this time. I can't forgive you yet again. You've hurt me too many times. So please for once could you just make this easy, please just leave. To put it quite simply, I never want to see your face again.
Right before he got up to walk away, he turned to me and opened up his mouth to say
he never meant to cause me any kind of pain.
I can look into the past and see what my life has been like
but as i try to look in the distance i cant see what my future and what will bring. but that I'm better off without him anyway.and those days are gone now, i don't know where but i know why, because its life. and sometimes no matter what life happens :)
Hey everybody, I know these are annoying but I'd really appreciate it if you would comment Say whatever you want to say. I'll return the favor. :)
Jumat, 27 Agustus 2010
I know her and of course I know YOU.
lo tau gk gw kaya gini karna apa?
lo tau gk gw ngelakuin kaya gini biar kenapa?
lo tau gk gimana perasaan gw sekarang?
lo tau gk setiap bangun tidur apa yang ada di pikiran gw?
seandainya lo tau, gw kaya gini karena gw enggak mau lo kembali kejalan yang gelap.
gw ngelakuin ini biar lo cepet dapet yang lebih baik, (gw rela status in relationship fb gw sama orang lain) demi apa coba? gw kaya gini karna gw peduli sama lo,gw tanggung jawab sama apa yg udah terjadi karna gw. lo tau gk? semua ini demi lo.. gw harap lo ngeliat status in relationship gw di fb. gw rela temen-temen kita mungkin bakalan berpikiran "wah ternyata si Icha sadis, udh punya pacar baru" hey Man but that's just a DRAMA!! if you know, what my heart feelin? it's like a crush accident by train. :'(
dan setelah lo liat, ok gw tau ko lo udh liat status gw. removed and block. sadis memang, tapi itu yg lo lakuin.
tapi gw seneng ko setelah gw tau akhirnya udah ada orang lain yang ngasih perhatian lebih ke lo, gw tau dia.. dan tentunya gw tau sifat lo klo lagi suka sama cewe (hal sama yang dulu pernah lo lakuin ke gw) hehehe I KNOW YOU WHEN YOU ARE FALL IN LOVE.
semoga dia lebih baik dari gw, lebih sabar buat ngertin sifat dan otak lo yg terkadang berhamburan seperti debu di GURUN SAHARA, GURUN KALAHARI,GURUN NAMIB atau mungkin GURUN SAHARI (oh salah itu nama toko buku ya?) krik -,-
"The hardest thing is to let go someone that had filled our heart with memories. but this is my choice. good luck MAN! I know she's better than me to accompany your amazing life" :D
lo tau gk gw ngelakuin kaya gini biar kenapa?
lo tau gk gimana perasaan gw sekarang?
lo tau gk setiap bangun tidur apa yang ada di pikiran gw?
seandainya lo tau, gw kaya gini karena gw enggak mau lo kembali kejalan yang gelap.
gw ngelakuin ini biar lo cepet dapet yang lebih baik, (gw rela status in relationship fb gw sama orang lain) demi apa coba? gw kaya gini karna gw peduli sama lo,gw tanggung jawab sama apa yg udah terjadi karna gw. lo tau gk? semua ini demi lo.. gw harap lo ngeliat status in relationship gw di fb. gw rela temen-temen kita mungkin bakalan berpikiran "wah ternyata si Icha sadis, udh punya pacar baru" hey Man but that's just a DRAMA!! if you know, what my heart feelin? it's like a crush accident by train. :'(
dan setelah lo liat, ok gw tau ko lo udh liat status gw. removed and block. sadis memang, tapi itu yg lo lakuin.
tapi gw seneng ko setelah gw tau akhirnya udah ada orang lain yang ngasih perhatian lebih ke lo, gw tau dia.. dan tentunya gw tau sifat lo klo lagi suka sama cewe (hal sama yang dulu pernah lo lakuin ke gw) hehehe I KNOW YOU WHEN YOU ARE FALL IN LOVE.
semoga dia lebih baik dari gw, lebih sabar buat ngertin sifat dan otak lo yg terkadang berhamburan seperti debu di GURUN SAHARA, GURUN KALAHARI,GURUN NAMIB atau mungkin GURUN SAHARI (oh salah itu nama toko buku ya?) krik -,-
"The hardest thing is to let go someone that had filled our heart with memories. but this is my choice. good luck MAN! I know she's better than me to accompany your amazing life" :D
Rabu, 25 Agustus 2010
BT amat gw hari ini
dear bloger, tau gk gw nulis blog ini dimana? pasti engga tau kan?
mau gw kasih tau gk?
mau atau engga gw ttp ngasih tau ko, gw nulis ini di tempat kerja gw.(lah kan kerjanya di kitchen? ko bisa sambil nulis blog?) heh! emgnya orang kerja engga ada istirahatnya, ini gw nulis blog karena lagi bt mampus! hari ini gw kerja masuk split dari jam 10 pagi - 11 malem at list gw berangkat jam 8 pagi dan nyampe rumah jam 12 malem (maklum kerjanya di kota, rumah gw di desa) teruss ya ini gw lagi istirahat dari jam 2 siang sampe jam 6sore, BT gilaaa terkurung di hotel 4 jam engga ngapa"in, mau makan lagi puasa, mau tidur males banyak orang, mau nonton tv takut makruh acaranya. BT kan.. BT yaaa iya tau gw Bt banget.. :((
sebenrnya ini engga penting sih buat di baca, lagian juga gw nulis blognya sambil males2an sambil nguap mulu, sambil kelaperan, sambil kucek kucek mata, sesekali sambil ngupil -,-
pusing deh gw, apalagi yang pake komputer disebalh gw nih, waiters dari restaurant Xin Hwa, hadeuh minyak wanginya bikin pusing cuy!! dia pake minyak nyongnyong kayanya, atau abis ketumbahan kuah tobacong? buset mabok gw nih(bahaya nih kalo dia ngelilirik ke screen gw)untung matanya sipit, mudah-mudahan ni orang gk liat deh tulisan gw, mihihii
udah ah ya, cape juga ngetiknya, lagi puasa saolanya, kasian nanti jari gw dehidrasi ngetik mulu..
byeee bloger, nanti klo udh pulang ke rumah insya allah gw nulis lagi, eh gk janji deng klo ngantuk ya mending tidur kan ya. mihihii
byeeeee :-h
mau gw kasih tau gk?
mau atau engga gw ttp ngasih tau ko, gw nulis ini di tempat kerja gw.(lah kan kerjanya di kitchen? ko bisa sambil nulis blog?) heh! emgnya orang kerja engga ada istirahatnya, ini gw nulis blog karena lagi bt mampus! hari ini gw kerja masuk split dari jam 10 pagi - 11 malem at list gw berangkat jam 8 pagi dan nyampe rumah jam 12 malem (maklum kerjanya di kota, rumah gw di desa) teruss ya ini gw lagi istirahat dari jam 2 siang sampe jam 6sore, BT gilaaa terkurung di hotel 4 jam engga ngapa"in, mau makan lagi puasa, mau tidur males banyak orang, mau nonton tv takut makruh acaranya. BT kan.. BT yaaa iya tau gw Bt banget.. :((
sebenrnya ini engga penting sih buat di baca, lagian juga gw nulis blognya sambil males2an sambil nguap mulu, sambil kelaperan, sambil kucek kucek mata, sesekali sambil ngupil -,-
pusing deh gw, apalagi yang pake komputer disebalh gw nih, waiters dari restaurant Xin Hwa, hadeuh minyak wanginya bikin pusing cuy!! dia pake minyak nyongnyong kayanya, atau abis ketumbahan kuah tobacong? buset mabok gw nih(bahaya nih kalo dia ngelilirik ke screen gw)untung matanya sipit, mudah-mudahan ni orang gk liat deh tulisan gw, mihihii
udah ah ya, cape juga ngetiknya, lagi puasa saolanya, kasian nanti jari gw dehidrasi ngetik mulu..
byeee bloger, nanti klo udh pulang ke rumah insya allah gw nulis lagi, eh gk janji deng klo ngantuk ya mending tidur kan ya. mihihii
byeeeee :-h
Senin, 23 Agustus 2010
France Cooking Glossary
Hey flock! this blog is difference from my last last blog before. Now I will share with you about my Job, yes about my first job as a Commis de Cuisine at Lyon France Brasserie Mandarin Oriental, Jakarta.
I will share about France cooking glossary, may be a half of you has knew about this glossary, I hope it will be useful for us. enjoy :)
A la Meuniere: Meaning "in the style of the miller's wife" (who presumably had easy access to flour), this technique applies to fish that is floured, then sautéed in butter, and served with brown butter, lemon juice and parsley.
Aioli: A garlic flavored mayonnaise popular in Provence, in the south of France; aioli is traditionally served as an accompaniment to vegetables and fish.
Bain-marie: The French name for a water bath, a technique by which delicate foods such as custards are baked at a gentle, controlled heat: the food is placed, in its container, into a larger pan into which boiling water is poured. Then the pan is either placed in the oven, or on top of the stove. Bains-marie are also used in restaurant kitchens to keep foods warm.
Béchamel: A classic French white sauce made with milk, bound with a cooked flour and butter mixture called a roux, flavored with bay leaves, nutmeg and sometimes onion.
Beurre Blanc: A sauce made by reducing white wine with vinegar and shallots, then whisking in cold butter so that the mixture emulsifies into a thick, buttery sauce. A beurre blanc is a classic mate to poached fish.
Beurre Manié: A mixture of flour and softened butter, which, when whisked into sauces, acts a thickener.
Beurre Noisette: Butter that has been cooked until it turns a golden brown color, often used to sauce fish.
Bisque: A shellfish soup, traditionally bound with rice.
Blanquette: A creamy stew, most famously of veal.
Bouquet Garni: Perhaps the most famous herb mix in French cooking, a bouquet garni is a combination of bay leaf, thyme, parsley and sometimes leek used to flavor stocks, stews, braises and soups. Traditionally, the herbs may be fresh or dried, and they are either tied up in a bundle with string (a leek leaf makes a convenient wrapper), or tied in cheesecloth.
Charcuterie: Cured meats and patés.
Chiffonade: A knife cut, by which herbs, lettuces and leafy greens are cut into very fine ribbons.
Confit: A technique originally of preserving, by which meat is cooked in its own fat, then stored covered in that fat. Duck confit is a traditional dish of southwestern France.
Clarified butter: Butter from which the milk solids have been skimmed. The solids having been removed, clarified butter can be heated to a higher temperature without burning, which makes it an excellent medium for sautéing.
Court Bouillon: A lightly flavored liquid used to cook fish and shellfish.
Crème Brulée: A rich egg custard, the top of which is sugared, and then heated so that the sugar melts to a crisp, caramel crust.
Deglaze (deglacer): A technique by which a liquid, usually wine, is added to a pan that has been used to roast or sauté, in order to pick up the bits that have caramelized on the bottom of the pan. Deglazing is often the first step in making a pan sauce.
Demi-glace: A stock that has been reduced until very concentrated.
En Croute: Food that is wrapped in a dough, and then cooked (e.g. beef Wellington).
En Papillote: Food that is cooked in a parchment (or sometimes aluminum foil) wrapping.
Fines Herbes: A classic mix of herbs — parsley, chives, tarragon and chervil — used in traditional French cuisine. (For example, an omelet "aux fines herbes" is an omelet that is flavored with that combination of chopped herbs.)
Foie Gras: The fattened liver of a specially raised duck or goose. Foie gras is often poached in a terrine mold, or cut raw into slices and sautéed.
Flambé: A technique by which alcohol is added to a dish and ignited, both for effect, and to burn off the alcohol.
Fond: Means a stock, in French.
Fondue: From the French "fondre", which means to melt. A dish of warm, melted cheese flavored with wine, into which bits of bread are dipped. Fondue can also refer to a meat dish, in which pieces of meat are cooked at the table in a pot of hot oil, or a dessert, in which pieces of fruit are dipped into warm, melted chocolate.
Ganache: A rich chocolate mixture made by combining chocolate and cream, used as a filling or icing.
Glace: The French word for ice cream
.
Gougère: A type of choux pastry flavored with cheese, often served as an aperitif.
Gratiner: The technique by which a dish is browned under the broiler (such dishes are often called "gratins")
.
Julienne: A knife technique by which food is cut into slender, matchstick pieces.
Marinade: A liquid, often wine, flavored with herbs and aromatics, in which food is soaked in order to impart flavor. The marinade may also be used as a cooking liquid.
Mayonnaise: A cold, emulsified sauce made with oil, egg yolk and sometimes a little mustard; there are innumerable variations and flavorings.
Mesclun: A mix of young lettuces and herbs.
Mirepoix: The name for a mix of vegetables, usually carrot, onion and celery, roughly chopped, and used as a foundation for stocks, stews, soups, roasts, braises and sauce.
Mousse: A general word for any number of frothy, airy dishes, both sweet and savory, usually lightened with whipped egg whites or cream.
Omelet: An egg dish made by whisking eggs with seasonings, cooking in butter until firm, then rolling to the classic omelet shape, with or without the addition of some filling.
Paté: A dish of finely or coarsely minced fish or meat, seasoned, and baked with or without a crust, in a mold.
Persillade: A mixture of chopped shallots, garlic and parsley, sometimes with the addition of breadcrumbs.
Pot au feu: A rustic dish of meat and root vegetables, poached in broth. Traditionally the broth is served first, as a first course, and the meat and vegetables are served later as the entrée.
Quadrillage: The technique by which foods are seared on the grill in a crosshatch pattern.
Roux: A mixture of butter and flour, cooked together, and used as a thickener.
Sauté: From the French verb "sauter", to jump, a technique by which food is cooked quickly in hot fat.
I will share about France cooking glossary, may be a half of you has knew about this glossary, I hope it will be useful for us. enjoy :)
These classic terms appear frequently in the writing and discussion of French foods.
Aioli: A garlic flavored mayonnaise popular in Provence, in the south of France; aioli is traditionally served as an accompaniment to vegetables and fish.
Bain-marie: The French name for a water bath, a technique by which delicate foods such as custards are baked at a gentle, controlled heat: the food is placed, in its container, into a larger pan into which boiling water is poured. Then the pan is either placed in the oven, or on top of the stove. Bains-marie are also used in restaurant kitchens to keep foods warm.
Béchamel: A classic French white sauce made with milk, bound with a cooked flour and butter mixture called a roux, flavored with bay leaves, nutmeg and sometimes onion.
Beurre Blanc: A sauce made by reducing white wine with vinegar and shallots, then whisking in cold butter so that the mixture emulsifies into a thick, buttery sauce. A beurre blanc is a classic mate to poached fish.
Beurre Manié: A mixture of flour and softened butter, which, when whisked into sauces, acts a thickener.
Beurre Noisette: Butter that has been cooked until it turns a golden brown color, often used to sauce fish.
Bisque: A shellfish soup, traditionally bound with rice.
Blanquette: A creamy stew, most famously of veal.
Bouquet Garni: Perhaps the most famous herb mix in French cooking, a bouquet garni is a combination of bay leaf, thyme, parsley and sometimes leek used to flavor stocks, stews, braises and soups. Traditionally, the herbs may be fresh or dried, and they are either tied up in a bundle with string (a leek leaf makes a convenient wrapper), or tied in cheesecloth.
Charcuterie: Cured meats and patés.
Chiffonade: A knife cut, by which herbs, lettuces and leafy greens are cut into very fine ribbons.
Confit: A technique originally of preserving, by which meat is cooked in its own fat, then stored covered in that fat. Duck confit is a traditional dish of southwestern France.
Clarified butter: Butter from which the milk solids have been skimmed. The solids having been removed, clarified butter can be heated to a higher temperature without burning, which makes it an excellent medium for sautéing.
Court Bouillon: A lightly flavored liquid used to cook fish and shellfish.
Crème Brulée: A rich egg custard, the top of which is sugared, and then heated so that the sugar melts to a crisp, caramel crust.
Deglaze (deglacer): A technique by which a liquid, usually wine, is added to a pan that has been used to roast or sauté, in order to pick up the bits that have caramelized on the bottom of the pan. Deglazing is often the first step in making a pan sauce.
Demi-glace: A stock that has been reduced until very concentrated.
En Croute: Food that is wrapped in a dough, and then cooked (e.g. beef Wellington).
En Papillote: Food that is cooked in a parchment (or sometimes aluminum foil) wrapping.
Fines Herbes: A classic mix of herbs — parsley, chives, tarragon and chervil — used in traditional French cuisine. (For example, an omelet "aux fines herbes" is an omelet that is flavored with that combination of chopped herbs.)
Foie Gras: The fattened liver of a specially raised duck or goose. Foie gras is often poached in a terrine mold, or cut raw into slices and sautéed.
Flambé: A technique by which alcohol is added to a dish and ignited, both for effect, and to burn off the alcohol.
Fond: Means a stock, in French.
Fondue: From the French "fondre", which means to melt. A dish of warm, melted cheese flavored with wine, into which bits of bread are dipped. Fondue can also refer to a meat dish, in which pieces of meat are cooked at the table in a pot of hot oil, or a dessert, in which pieces of fruit are dipped into warm, melted chocolate.
Ganache: A rich chocolate mixture made by combining chocolate and cream, used as a filling or icing.
Glace: The French word for ice cream
.
Gougère: A type of choux pastry flavored with cheese, often served as an aperitif.
Gratiner: The technique by which a dish is browned under the broiler (such dishes are often called "gratins")
.
Julienne: A knife technique by which food is cut into slender, matchstick pieces.
Marinade: A liquid, often wine, flavored with herbs and aromatics, in which food is soaked in order to impart flavor. The marinade may also be used as a cooking liquid.
Mayonnaise: A cold, emulsified sauce made with oil, egg yolk and sometimes a little mustard; there are innumerable variations and flavorings.
Mesclun: A mix of young lettuces and herbs.
Mirepoix: The name for a mix of vegetables, usually carrot, onion and celery, roughly chopped, and used as a foundation for stocks, stews, soups, roasts, braises and sauce.
Mousse: A general word for any number of frothy, airy dishes, both sweet and savory, usually lightened with whipped egg whites or cream.
Omelet: An egg dish made by whisking eggs with seasonings, cooking in butter until firm, then rolling to the classic omelet shape, with or without the addition of some filling.
Paté: A dish of finely or coarsely minced fish or meat, seasoned, and baked with or without a crust, in a mold.
Persillade: A mixture of chopped shallots, garlic and parsley, sometimes with the addition of breadcrumbs.
Pot au feu: A rustic dish of meat and root vegetables, poached in broth. Traditionally the broth is served first, as a first course, and the meat and vegetables are served later as the entrée.
Quadrillage: The technique by which foods are seared on the grill in a crosshatch pattern.
Roux: A mixture of butter and flour, cooked together, and used as a thickener.
Sauté: From the French verb "sauter", to jump, a technique by which food is cooked quickly in hot fat.
sauteed sea scallop with leek, potato and ravigote vinaigrette house dressing. YUMMY :D
Jumat, 13 Agustus 2010
Broken this fragile thing now
And I can't, I can't pick up the pieces
And I've thrown my words all around
But I can't, I can't give you a reason
I feel so broken up (so broken up)
And I give up (I give up)
I just want to tell you so you know
Here I go, scream my lungs out and try to get to you
You are my only one
I let go, but there's just no one that gets me like you
You are my only, my only one
Made my mistakes, let you down
And I can't, I can't hold on for too long
Ran my whole life in the ground
And I can't, I can't get up when you're gone
And something's breaking up (breaking up)
I feel like giving up (like giving up)
I won't walk out until you know
Here I go so dishonestlyAnd I can't, I can't pick up the pieces
And I've thrown my words all around
But I can't, I can't give you a reason
I feel so broken up (so broken up)
And I give up (I give up)
I just want to tell you so you know
Here I go, scream my lungs out and try to get to you
You are my only one
I let go, but there's just no one that gets me like you
You are my only, my only one
Made my mistakes, let you down
And I can't, I can't hold on for too long
Ran my whole life in the ground
And I can't, I can't get up when you're gone
And something's breaking up (breaking up)
I feel like giving up (like giving up)
I won't walk out until you know
Leave a note for you my only one
And I know you can see right through me
So let me go and you will find someone
Minggu, 08 Agustus 2010
HUBBUB
saya tidak tahu apa yang sebenarnya saya inginkan?
saya tidak tahu harus melangkah kemana kaki ini?
saya tidak tahu ingin berkata apa hati ini?
saya hanya tahu, saya ingin bebas
saya hanya tahu, semoga kaki ini berjalan ke arah yang lebih baik
saya hanya tahu, hati ini bimbang
sumpah Tuhan saya bimbang, saya hanya berharap ini menjadi awal yang baik untuk hidup saya
sumpah Tuhan saya butuh petunjuk mu, saya butuh bimbingan mu
saya sadar dan saya tahu Tuhan, Engkau lah yang selalu menemani saya dan tak akan meninggalkan saya di kondisi apapun
Tuhan tolong jaga saya untuk tetap berada di jalan Mu
Amin :')
saya tidak tahu harus melangkah kemana kaki ini?
saya tidak tahu ingin berkata apa hati ini?
saya hanya tahu, saya ingin bebas
saya hanya tahu, semoga kaki ini berjalan ke arah yang lebih baik
saya hanya tahu, hati ini bimbang
sumpah Tuhan saya bimbang, saya hanya berharap ini menjadi awal yang baik untuk hidup saya
sumpah Tuhan saya butuh petunjuk mu, saya butuh bimbingan mu
saya sadar dan saya tahu Tuhan, Engkau lah yang selalu menemani saya dan tak akan meninggalkan saya di kondisi apapun
Tuhan tolong jaga saya untuk tetap berada di jalan Mu
Amin :')
Kamis, 05 Agustus 2010
Selasa, 03 Agustus 2010
Para Sarjana Galau
Tapi sekarang,hari ini saya dan teman-teman 1 perguruan HIMADEG (Himpunan Mahasiswa Bledeg) mengunjungi TMSR (Taman Marga Satwa Ragunan)saya pun baru tahu hari ini kalo kepanjangan dari TMSR itu Taman Marga Satwa Ragunan dari seorang Brigade HIMADEG sebut saja namanya "Mpok" hari ini, hari dimana kami menunggu saat-saat yang seharusnya menjadi moment terindah setelah menjalankan kuliah selama 3 tahun. moment terindah? oh Tuhan seharusnya memang menjadi moment terindah bagi kami semua, Tapi... entah mengapa perasaan indah itu tidak menjadi satu-satunya perasaan yang ada di hati dan pikiran kami, entah mahluk apa yang bersarang di otak kami (galau, resah, bimbang, pusing, bingung)bawaanya kesel mulu sama orang lain.
Setiap hari pengennya cuma duduk aja ngelamun di belakang BLOK 3 UNAS.. tapi hari ini ada yang lain kita bertamasya ke TMSR, sesampainya di TMSR kita ko jadi tambah galau, bingung juga udah nyampe disana mau ngapain ya? akhirnya kita masuk ke Pusat Primata Smutzer, disana pun kita ttp galau tapi agak berhasil menghilangkan jenuh sesaat dengan canda tawa, cengcengan antar Brigade..dan kami semua merasa senang gembira ketika ketemu pohon + tali temali di smutzer seakan-akan kami kembali ke habitat asli..ada yang gelantungan di tali, ada yang main ayunan, ada yang tidur pulas di tambang ada pula yg manjat pohon terus minta di photo, wahh hidup ko mendadak jadi terasa indah banget kalo lagi kaya gitu. mihihi 
Setelah 1 jam muter-muter disana sampai lah disaat yang ditunggu-tunggu acara makan siang (makanan bawa sendiri-sendri dari rumah) di bawah rindangnya pepohonan, angin semilir serta di iringin irama musik sayup sayup dari Mbah kakung Ebiet G Ade. makan dengan penuh canda tawa seakan-akan hilang sudah semua kegalauan di hati kami, sambil sesekali menertawakan hidup. "hidup yang sudah terlanjur sulit untuk di sesali dan di tangisi" waktu pun terus bergulir selesai makan kami langsung melanjutkan berkeliling jalan kaki dari satu kandang ke kandang lain. sampai akhirnya kami terperangkap, terdiam, terpaku di satu kandang yaitu kandang bago. ya engga bagus-bagus amat sih kandang bangonya, tapi karna ada gemiricik bunyi suara air dan burung bango yang ceria menyambut petugas yang akan memberi makan.. 
kami hanya duduk di kursi-kursi taman, diam, memikirkan masa depan, sambil sembari sesekali saling mengejek antar Brigade. membicarakan hayalan tingkat tinggi, sangkin tingginya selalu saja jatuh oleh satu kalimat yg di keluarkan oleh si "Mpok" canda gurau pun tercipta.. sambil diiringi lagu-lagu dari sheila on 7. menjadi penyemangat sekaligus penyadar betapa susahnya hidup di usia yang sedang galau ini. saat ada angin dan daun-daun dari pohon mahoni jatuh kami baru merasakan dan meyadari OH BETAPA INDAHNYA RAGUNAN
Kamis, 15 Juli 2010
Sudah Berlalu Biarkanlah Berlalu
rasa ini,
gw sebenernya juga gk tau apa yang gw rasain saat ini, semua berlalu bergejolak untuk menghancurkan perasaan ini sendiri. gw udah coba untuk BIASA AJA. YA BIASA AJA. satu kalimat yang simple tapi sumpah ini susah buat di praktekin antara gw dan lo.
gw udah nyoba ko untuk BIASA AJA ke lo, dan gw berhasil untuk merasa BIASA AJA. tapi lo? lo kenapa sih kayanya masih nganggep gw kaya musuh bebuyutan lo, ketemu gw kaya ngiliat setan dan lo langsung pontang panting nyari cela untuk pergi dan gk ketemu gw. apa permintaan maaf gw dan pelakuan gw selama ini ke lo masih kurang? gw tau ko kita engga mungkin lagi buat menjalin satu ikatan yang orang bilang "pacaran" gw tau itu. gw sadar dan mungkin gw pun harus berfikir berkali-kali kalau seandainya gw ngejalanin lagi hubungan sama lo. gw sekarang kaya gini masih sms lo, masih tlp lo maksud gw bukan buat kita balikan lagi!! BUKAN!! tapi buat membiasakan diri untuk nerima, nerima semua yang udah terjadi tapi engga seharusnya juga sikap lo jadi kaya gini ke gw. apa lo engga bisa kalo BIASA AJA? BIASA AJA kaya waktu kita masih temenan, BIASA AJA kaya waktu lo curhat ke gw, gw curhat ke lo dan semua itu BIASA AJA. tapi di saat gw udah bisa untuk BIASA AJA kenapa lo selalu seakan-akan mencabik perasaan gw dengan sikap lo itu yang engga pernah bisa buat BIASA AJA, yang sudah berlalu ya udahlah engga usah diperpanjang lagi..
gw mau lo tatap gw, bicara sama gw dengan perasaan lo yang biasa aja tanpa harus ngeliat keburukan yang lalu.
maaf mungkin lo emang belum bisa bener-bener maaf gw. tapi jangan lo kira cuma lo yang sakit hati. GW!! GW juga sakit hati sama lo. tapi gw ttp nyoba buat ngilangin perasaan benci gw ke lo dan berusaha buat BIASA AJA.
semoga suatu saat lo pun bisa untuk nerima semua ini dengan sikap yang BIASA AJA, amen
gw sebenernya juga gk tau apa yang gw rasain saat ini, semua berlalu bergejolak untuk menghancurkan perasaan ini sendiri. gw udah coba untuk BIASA AJA. YA BIASA AJA. satu kalimat yang simple tapi sumpah ini susah buat di praktekin antara gw dan lo.
gw udah nyoba ko untuk BIASA AJA ke lo, dan gw berhasil untuk merasa BIASA AJA. tapi lo? lo kenapa sih kayanya masih nganggep gw kaya musuh bebuyutan lo, ketemu gw kaya ngiliat setan dan lo langsung pontang panting nyari cela untuk pergi dan gk ketemu gw. apa permintaan maaf gw dan pelakuan gw selama ini ke lo masih kurang? gw tau ko kita engga mungkin lagi buat menjalin satu ikatan yang orang bilang "pacaran" gw tau itu. gw sadar dan mungkin gw pun harus berfikir berkali-kali kalau seandainya gw ngejalanin lagi hubungan sama lo. gw sekarang kaya gini masih sms lo, masih tlp lo maksud gw bukan buat kita balikan lagi!! BUKAN!! tapi buat membiasakan diri untuk nerima, nerima semua yang udah terjadi tapi engga seharusnya juga sikap lo jadi kaya gini ke gw. apa lo engga bisa kalo BIASA AJA? BIASA AJA kaya waktu kita masih temenan, BIASA AJA kaya waktu lo curhat ke gw, gw curhat ke lo dan semua itu BIASA AJA. tapi di saat gw udah bisa untuk BIASA AJA kenapa lo selalu seakan-akan mencabik perasaan gw dengan sikap lo itu yang engga pernah bisa buat BIASA AJA, yang sudah berlalu ya udahlah engga usah diperpanjang lagi..
gw mau lo tatap gw, bicara sama gw dengan perasaan lo yang biasa aja tanpa harus ngeliat keburukan yang lalu.
maaf mungkin lo emang belum bisa bener-bener maaf gw. tapi jangan lo kira cuma lo yang sakit hati. GW!! GW juga sakit hati sama lo. tapi gw ttp nyoba buat ngilangin perasaan benci gw ke lo dan berusaha buat BIASA AJA.
semoga suatu saat lo pun bisa untuk nerima semua ini dengan sikap yang BIASA AJA, amen
Senin, 12 Juli 2010
Pemarah dan Bersabar
Hanya seorang yang pemarah yang bisa betul-betul bersabar. Seseorang yang tidak bisa merasa marah tidak bisa disebut penyabar, karena dia hanya tidak bisa marah. Sedangkan seorang lagi yang sebetulnya merasa marah, tetapi mengelola kemarahannya untuk berlaku baik dan adil adalah seorang yang berhasil menjadikan dirinya bersabar. Dan bila Anda mengatakan bahwa untuk bersabar itu sulit, kamu sangat tepat, karena kesabaran kita diukur dari kekuatan kita untuk tetap mendahulukan yang benar dalam perasaan yang membuat kita seolah-olah berhak untuk berlaku melampaui batas.
(PRETTT otak gw lagi bener nih) :))
(PRETTT otak gw lagi bener nih) :))
Jumat, 09 Juli 2010
but that it's not for me
When I see you smile and know that it is not for me, that is when I will miss you the most.
They say when you are missing someone that they are probably feeling the same, but I don’t think it’s possible for you to miss me as much as I’m missing you right nowThe reason it hurts so much to separate is because our souls are connected! I hope you like these missing you quotes and sayings. If you are really missing him, the least you could do it is to get prettier when you meet again. Get a free sample of this new
Kamis, 08 Juli 2010
HAPPY BIRTHDAY
every year in your birthday you get a chance to start new. May this birthday start a new turn in your world. May it also bring fort inevitable joy, happiness and favor your way.
HAPPY BIRTHDAY MY DEAREST. not a day goes by when I do not think of you. when we were together or when we're apart you're still 1st in my thoughts.
Rabu, 07 Juli 2010
frighten
I have approximate answers and possible beliefs and different degrees of certainty about different things, but I'm not absolutely sure of anything, and many things I don't know anything about, such as whether it means anything to ask why we're here, and what the question might mean. I might think about it a little bit, but if I can't figure it out, then I go on to something else. But I don't have to know an answer.... I don't feel frightened by not knowing things, by being lost in the mysterious universe without having any purpose, which is the way it really is, as far as I can tell, possibly. It doesn't frighten me.
Rabu, 30 Juni 2010
saat itu pasti datang.
apakah ini karma? apa ini balasan dari semua perlakuan gw selama ini ke orang lain? bukan!! tapi ini adalah satu hal yang menerangkan bahwa Tuhan itu maha adil. sekarang gw ngerasain gimana rasanya jadi "dia". "dia" orang dulu nomer 1 di hidup gw, "dia" yang dulu selalu ada di hati dan fikiran gw. "dia" tapi "dia" dengan tega gw pergi dari hidup "dia" pergi tanpa meninggalkan jejak, mungkin hanya ada luka tangis yang tak lagi berarti buat gw. karna 1 orang "itu" gw bisa pergi ninggalin "dia" lupaaaa. lupaaa dan bener-bener lupaaa. 2 1/2 tahun bisa gw lupain hanya dalam 1 bulan.
Tuhan jujur saya tidak sanggup bila ini harus terjadi kepada saya :'(
Tuhan jujur saya tidak sanggup bila ini harus terjadi kepada saya :'(
YOU
The hours I spend with you I look upon as sort of a perfumed garden, a dim twilight, and a fountain singing to it. You and you alone make me feel that I am alive. Other men it is said have seen angels, but I have seen thee and thou art enough.
Jumat, 25 Juni 2010
LISTEN
Listen to the Exhortation of the Dawn!
Look to this Day!
For it is Life, the very Life of Life.
In its brief course lie all the
Verities and Realities of your Existence.
The Bliss of Growth,
The Glory of Action,
The Splendor of Beauty;
For Yesterday is but a Dream,
And To-morrow is only a Vision;
But To-day well lived makes
Every Yesterday a Dream of Happiness,
And every Tomorrow a Vision of Hope.
Look well therefore to this Day!
Such is the Salutation of the Dawn!
Look to this Day!
For it is Life, the very Life of Life.
In its brief course lie all the
Verities and Realities of your Existence.
The Bliss of Growth,
The Glory of Action,
The Splendor of Beauty;
For Yesterday is but a Dream,
And To-morrow is only a Vision;
But To-day well lived makes
Every Yesterday a Dream of Happiness,
And every Tomorrow a Vision of Hope.
Look well therefore to this Day!
Such is the Salutation of the Dawn!
Feeling
You may not always be able to feel a deeper heart feeling right away, but stay focused in the heart. The sincerity of your effort can reconnect you to your heart current and start the juices flowing. To plug in, think of someone you love or remember what feels good, maybe a fulfilling experience. Feelings help you remember
Kamis, 24 Juni 2010
:'(
:’(
What can the love in my soul be compared to another wonderful soul which is so far and yet so close of my self?
What can this symbiosis between two souls can be?
What can love be when you feel you cannot sleep at night, that every drop of dew becomes a crystal in your heart, when every breeze of wind has magical meanings?
What can love be when you feel that you want nothing more in this world that to be with the soul you love?
But what can love be in other transcendental realities? What about our souls?
Are our souls a waterfall, a true Niagara or a smile, a flirt of an angel? Are our souls a mere mood of a fairy or a lightening in a summer rain?
Our souls could be all of this and much more. But what really happens in that transcendental reality when we feel we are truly in love, that we love so much that it hurts? That the air in the room is unbreathable, that the sentimental, spiritual or physical distances kill us? What happens when dawn find us sadder than ever, looking for an excuse or an argument for the person we love so much, our Great Love? What are all thses? What are the looks lost in the desert horizons of unfulfilment or those in the eyes that deeply loose each other in the others inside the souls?
What can the love in my soul be compared to another wonderful soul which is so far and yet so close of my self?
What can this symbiosis between two souls can be?
What can love be when you feel you cannot sleep at night, that every drop of dew becomes a crystal in your heart, when every breeze of wind has magical meanings?
What can love be when you feel that you want nothing more in this world that to be with the soul you love?
But what can love be in other transcendental realities? What about our souls?
Are our souls a waterfall, a true Niagara or a smile, a flirt of an angel? Are our souls a mere mood of a fairy or a lightening in a summer rain?
Our souls could be all of this and much more. But what really happens in that transcendental reality when we feel we are truly in love, that we love so much that it hurts? That the air in the room is unbreathable, that the sentimental, spiritual or physical distances kill us? What happens when dawn find us sadder than ever, looking for an excuse or an argument for the person we love so much, our Great Love? What are all thses? What are the looks lost in the desert horizons of unfulfilment or those in the eyes that deeply loose each other in the others inside the souls?
nasip anak training
Setelah 5bulan gw training di Mandarin Oriental Jakarta, kegiatan traiining ini sunguh amat ngerubah semua hidup gw, banyak banget hal baru yang gw dapet di sana dari hal yang seneng sampe hal yang sedih :(
Semuanya gw mulai dari awal, pertama di tempatin di outlet France Restaurant, yang dari nama jenis menu makanannya aja udah susah buat dibaca!! apalagi masaknya. di tambah lagi Chefnya engga bisa bahasa Indonesia sama sekali -___-
awalnya gw BT setengah mampus ditempatin di LYON (nama restaurant) setiap hari gw masuk jam 3 sore pulang jam 11 malem sampe rumah jam 1 malem. dan hidup gw bener-bener terasa terbalik, siang jadi malam! malam jadi siang. setelah berlansung selama 3,5 bulan gw ngerasa Lyon adalah tempat gw belajar sekaligus rumah kedua gw, lebih dari setengah waktu gw, gw habisin di dapur Lyon :)
semua staf disana care, sabar mau ngajarin gw dari dasar dai awal bgt bgt bgt!! entah ucapan terima kasih yang seperti apa yang harus gw sampaikan buat mereka.
terima kasih Chef Thierry!! terima kasih semua staf Lyon.
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