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. :)
Minggu, 29 Agustus 2010
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
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