Skincare is a life long journey I take very seriously, 尤其係年紀開始越大，你會發現護膚嘅重要性. At my age (if u don’t already know, can u guess? 😝 no cheating), it’s important to invest in products that are results of scientific research, that u know u can trust to target skin problems. Chanel Sublimage is the most luxurious skincare collection of Chanel, with the rare ingredients of Vanilla Planifolia and Anthyllis Extract identified by Chanel in the southern French Alps, which has the power to target irregularities in the skin for a perfectly tightened, smooth & naturally even complexion.

I could instantly feel the difference on my skin after applying the products. The vanilla seed face scrub leaves my skin feeling sooo soft, topping it off with the Sublimage Ultimate regeneration and brightening cream to make sure my skin gets to absorb all the best ingredients this Summer. 再用埋Sublimage 全效再生精華粉底液，連返緊工都可以keep住水潤保濕😄
呢啲護膚步驟已經成為我每日不可以缺少嘅生活習慣. 如果唔係點可以呃到你我嘅真實年齡😝😝

#Sublimage
#CHANELSkincare
@chanel.beauty

Skincare is a life long journey I take very seriously, 尤其係年紀開始越大，你會發現護膚嘅重要性. At my age (if u don’t already know, can u guess? 😝 no cheating), it’s important to invest in products that are results of scientific research, that u know u can trust to target skin problems. Chanel Sublimage is the most luxurious skincare collection of Chanel, with the rare ingredients of Vanilla Planifolia and Anthyllis Extract identified by Chanel in the southern French Alps, which has the power to target irregularities in the skin for a perfectly tightened, smooth & naturally even complexion.

I could instantly feel the difference on my skin after applying the products. The vanilla seed face scrub leaves my skin feeling sooo soft, topping it off with the Sublimage Ultimate regeneration and brightening cream to make sure my skin gets to absorb all the best ingredients this Summer. 再用埋Sublimage 全效再生精華粉底液，連返緊工都可以keep住水潤保濕😄
呢啲護膚步驟已經成為我每日不可以缺少嘅生活習慣. 如果唔係點可以呃到你我嘅真實年齡😝😝

#Sublimage
#CHANELSkincare
@chanel.beauty

The Hunan authorities’ move aligns with the central government’s policy of strictly controlling internet content. The National Cyberspace Administration of China announced this month that it would launch a series of operations this year to tackle irregularities on the internet “with a strong fist.” Apart from news websites, its primary targets reportedly include celebrity idolatry.

Read more: https://bit.ly/2RJ0tLn

內地嚴控互聯網傳播的內容，除了新聞網站，國家網信辦本月亦公佈，展開2021年「清朗」系列專項行動，重拳整治網絡違法違規問題，首要目標是最近內地的瘋狂追星文化，要求打擊「粉絲非理性應援」，並要求規範明星及其背後機構、官方粉絲團。
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本集廣告與「圖文不符上課囉」合作播出

阿滴志祺在你家！人氣 YouTuber 線上開班
減少摸索期的不安，直接享受經營樂趣 🥊
【攻心剪輯術】＋【YouTuber 的 36 堂課】熱烈販售中！

——
#攻心剪輯術 教你事前規劃+事後剪輯心法，影片不白拍，效率 level up！
✓器材設置：房間即影棚！教你篩選最合用的高 CP 器材
✓拍攝規劃：強化你的故事結構，讓人把影片一路看完
✓後製剪輯：350 部影片的斷捨離之道，通通告訴你！

#YouTuber的36堂課 帶你突破頻道盲點，手把手從基礎教你經營個人品牌！
✓籌措頻道：規劃頻道的必學知識，帶你做第一支影片
✓探索經營：破解後台抓住粉絲，每支影片都人氣發燒
✓穩定擴張：系列影片 feat 網紅，觀眾翻倍的爆棚策略
✓人氣變現：YouTuber 變現秘訣，業配營收原來這樣賺！
——


現在就進入網站，看試閱影片、了解課程如何幫助你吧！
即日起到 7/25，購買課程輸入折扣碼再享【八折優惠】喔～
攻心剪輯術【HHrdcutcut】
👉🏻 https://bit.ly/HHrdcutcut
YouTuber 的 36 堂課 【HHYouTuber】
👉🏻 https://bit.ly/HHYouTuber
本集節目內容由志祺七七頻道製作，不代表「圖文不符上課囉」立場。
--

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＃美國週期蟬 ＃週期蟬
各節重點：
00:00 前導
01:39《YouTuber 的 36 堂課》廣告段落
02:29 一般的蟬生活習性是什麼？
03:36 週期特別長的週期蟬
04:44 週期蟬為何在地底下那麼久？
05:51 為什麼一次出現十億隻？
06:30 美國居民的困擾
07:26 週期蟬不是害蟲？
08:42 美國人吃蟬歷史悠久？
09:57 我們的觀點
10:43 提問
10:59 結尾

【 製作團隊 】

｜企劃：宇軒
｜腳本：宇軒
｜編輯：土龍
｜剪輯後製：Pookie
｜剪輯助理：歆雅
｜演出：志祺

——

【 本集參考資料 】

→Paleoclimatic Influences in the Evolution of Periodical Cicadas (Insecta: Homoptera: Cicadidae: Magicicada spp.), The American Midland Naturalist, Vol. 120, No. 1 (Jul., 1988), pp. 183-193 (11 pages)：https://bit.ly/2UWvnSr
→Liebhold, A. M., Bohne, M. J., and R. L. Lilja. 2013. Active Periodical Cicada Broods of the United States. USDA Forest Service Northern Research Station, Northeastern Area State and Private Forestry.
→Sota, Teiji, et al. "Independent divergence of 13-and 17-y life cycles among three periodical cicada lineages." Proceedings of the National Academy of Sciences 110.17 (2013): 6919-6924.
→Berlocher, Stewart H. "Regularities and irregularities in periodical cicada evolution." Proceedings of the National Academy of Sciences 110.17 (2013): 6620-6621.
→Broods, Cicada -University of Connecticut: https://cicadas.uconn.edu/broods/
→Cicada swarms in Washington, DC, appear to show up on the weather radar. Not everyone agrees：https://cnn.it/3wR25Sm
→【維基百科】Periodical cicadas：https://bit.ly/3rpqPAa
→【維基百科】Brood X：https://bit.ly/3hNivaa
→【科學人雜誌】17年之癢：https://bit.ly/3kzZcmo
→美東17年蟬來襲！你不知道的華府「蟬」文化：https://bit.ly/3ew7x6T
→從地心竄出：17年一出10億隻的美國「蟬爆日」：https://bit.ly/3hQKUfy
→地下躲了17年 它們不忍了! 數兆神祕生物入侵美國1/3領土 科學家建議「食用」：https://bit.ly/2W16sO3
→【公視】蟄伏 17 年 美東十億隻「週期蟬」將破土求偶 ：https://bit.ly/3ziZ6Ub
→【地球圖輯隊】仲夏不寧靜 「 17 年蟬」大舉回歸美國 ：https://bit.ly/3hQdduD
→【天下獨立評論】美東 17 年蟬來襲！你不知道的華府「蟬」文化 ：https://bit.ly/36JXabn
→【EET TAIWAN】北美「蟬爆日」週期為什麼是質數？ ：https://bit.ly/3zao348
→【香港 01】「 週 期 蟬」襲美國 民眾找食譜把蟬入菜 FDA：對海 鮮過敏者別吃 ：https://bit.ly/3hOJ5iV
→【自由時報】蟄伏 17 年！週期蟬入侵白宮記者包機 延誤歐洲行：https://bit.ly/3irZKIj
→【自由時報】台灣蟬與熊蟬的傳奇一生 ：https://bit.ly/3rmilts
→【 Boundary stones】 Cicadas: Time Traveling Trouble Makers：https://bit.ly/3hOubcv
→【維基百科】Predator satiation：https://bit.ly/3zhUvSy
→看見一堆小綠卵...在家遇到「荔枝椿象」怎麼辦？被毒液噴到小心皮爛眼瞎！用●●水噴1分鐘就死掉：https://bit.ly/3BjMLkA

【 延伸閱讀 】

→【環境資訊中心】美國部分周期蟬感染「迷幻真菌」 出現瘋狂交配行為：https://bit.ly/3hWoSrT




＼每週７天，每天７點，每次７分鐘，和我們一起了解更多有趣的生活議題吧！／

🥁七七仔們如果想寄東西關懷七七團隊與志祺，傳送門如下：
106台北市大安區羅斯福路二段111號8樓

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🔴如果影片內容有誤，歡迎來信勘誤：hey77@simpleinfo.cc

「封景．志異-臺南市美術館典藏主題展」精選60件本館典藏作品，分成兩個階段展出，將藝術家創作視為一種當代的志異實踐，一種探知世界、考掘社會文化、提陳徵候異樣、檢視物我關係的媒介，依展間區分成「人間」、「神境」、「自然」三個子題，訴說這些典藏風景，從覺知及揭露政治社會和日常生活中的闇影，藉由入景形見，指認出猶待感應和思忖的所在；或者深入民俗場域，呈現眾生與神交陪、祈求顯靈保佑的精神表現和影像歷史；再到移情入景、重返自然，為心靈找到安適棲居的歸處；再再點示出，人不斷經由掌握自我與周遭環境之牽涉，追問本身的存在如何與世界彼此相容相攝，採取適當回應或介入，進而開啟其經心所願的向度和形廓。另則，選件的題材紛陳，亦增添了風景圖像的意義、開擴了風景再現系統的邊界。



on view in this exhibition are 60 artworks selected from the collection of the Tainan Art Museum, with the artworks presented in two stages. The exhibition sees the artists’ practices as contemporary records of anomalies, which act as mediums for exploring the world, excavating social culture, proposing signs of irregularities, and examining the self-other relationship. The exhibition is divided into the following three sub-categories: “Mortal World”, “Mystic Realm”, and “Nature”, showing how these selected landscape artworks from the collection have evolved from a state of being aware to exposing the dark sides of politics, society, and also in everyday ordinary life, and then by immersing in the scenes and allowing them to manifest, they also point out places that still await to be experienced and contemplated. Some of the artworks have gone deep into places of folklore, showing historical images of people’s interactions with deities and their spiritual behaviors of praying for divine protection. Emotions are also transferred into the landscapes depicted, with a secure sense of spiritual belonging sought after by returning to the embrace of nature. These artworks suggest that through self-awareness and involvement with our surrounding environment, people are constantly questioning our own existence and our relationship with the world, with suitable responses or interferences conducted to open up dimensions or contours that we envision inside. Additionally, the themes presented by the selected artworks are diverse and different; they enhance the meaning embodied by images of landscape and push the boundary of landscape representation.




《封景．志異－臺南市美術館典藏主題展》
地點：南美館2館展覽間F-H
展期：2019.6.14(五)－2020.5.12(二)


Sealed Landscapes, Records of Anomalies - Selected Works from the TNAM Collection
Venue: Gallery F-H, TAM Building 2
Period: 2019.6.14(Fri)－2020.5.12(Tue)

These skull-shaped dumplings have syrupy custard oozing from their mouth! Eat them piping hot!
Recipe: (8 Skulls)
First up, we make the custard.
1. Mix 10g of corn starch with 40g of sugar before sieving.
2. Add 130g of milk and mix again.
3. Mix in 1 egg yolk (25g, this time we used a pair) before adding vanilla extract.
4. Strain the mixture
5. Gently wrap the mixture then heat in a microwave at 500w for 2 minutes.
6. Mix some more.
7. Once again, wrap the mixture and heat in a microwave at 500w for 2 minutes.
8. Mix in 5g of butter.
9. If the mixture becomes too hard mix in some more milk. On this occasion we added 70g.
10. Separate into 8 pieces and freeze in the freezer (total amount 230g)

Next we make the dough for the dumplings (knead by hand).
11. Take 120g of bread flour, 80g of rice flour, a little less than 1/2 a teaspoon of salt, 13g of sugar, 3g of dry yeast and 100-120g water (check how much you need as you go, on this occasion we used 115g), and mix them all together thoroughly before kneading the resulting dough.
12. Once all the ingredients are clumped together, add 11g of salad oil and knead some more.
13. Once kneaded to a smooth shape, place in a bowl lightly coated with salad oil. Then leave it at 35ºC for 35 minutes until it begins to ferment.
14. Once it has inflated to about twice its size, degas the dough.
15. Divide the dough into 8 pieces (roughly 43g a piece), roll into a round shape and cover with a damp tea-towel. Take care to avoid dough drying.
16. Spread evenly over the custard from step 10 and cut into ten 10cm squares, which are then to be placed on to a baking sheet. It's fine if there are some irregularities, in the end the custard will be oozing out so they'll close up tightly.
17. Carve out space for eyes using a pair of scissors and place some black soybeans in there once finished cooking.
18. Steam for 8 minutes in a boiling steamer.
19. While they're still hot carve out the mouth section, then you can enjoy these delicious dumplings while the custard oozes out. Be careful not to burn yourself!

スカルの口からドロドロとクリームが流れ出す、そんな中華まん作りました。アツアツを食べてね。
*レシピ*（8スカル）
カスタードクリームを作ります
１．コーンスターチ 10gと砂糖 40gを合わせてふるう。
２．１を混ぜあわせ、牛乳 130gも入れ混ぜる。
３．卵黄 1個分（25g 今回双子でした）も入れ混ぜ、バニラエッセンスを加える。
４．網で濾す。
５．ラップをふんわり掛け、500wの電子レンジに2分かける。
６．混ぜ合わせる。
７．再度、ラップをふんわり掛け、500wの電子レンジに2分かける。
８．バター 5gを加え混ぜる。
９．かたくなりすぎたら牛乳を加えて混ぜのばす。今回は70g追加しました。
１０．８個に分けて冷凍する。（全量 230g）

中華まん生地を作ります（手でも捏ねられます）
１１．強力粉 120g、米粉 80gに塩 小さじ1/2弱、砂糖 13g、ドライイースト 3g、水 100g～120g（様子をみながら加える。今回は115gでした）を加え混ぜ、捏ねる。
１２．だいたいひとまとまりになったら、サラダ油 11gも加え捏ねる。
１３．なめらかに捏ね上がったらまとめ、サラダ油を薄く塗ったボウルに入れ、乾燥しないように35度で35分ほど一次発酵させる。
１４．２倍ほどに膨らんだら、ガス抜きする。
１５．８等分（1個あたりおよそ43g）し、丸める。濡れ布巾などをかけ、乾燥に気をつける。
１６．平たく伸ばし、１０を包み、10センチ四方に切ったオーブンシートにのせる。イビツは大丈夫だけど、クリームが流れ出すので、しっかりととじること。
１７．目の部分にハサミで軽く切り込みを入れ、調理済みの黒豆を押し付けてつける。
１８．沸騰した蒸し器で8分蒸す。
１９．熱いうちに口部分に切り込みを入れ、頬を押してカスタードクリームを流れ出させながら食べると盛り上がるよ。やけど注意！

#Halloween #Skull #CustardCream #Dumplings #Manju #Recipe #ASMR #OddlySatisfying #ハロウィン #ドクロ #スカル #まんじゅう #NightmareBeforeChristmas #Jack #EdvardMunch #TheScream