We survived 4 days of HBL, and today is also the start of PSLE. 💪

This time round, I never set up any schedule for the girls mainly because I wasn't very ready and since it's only 10 days 说长不长，说短不短. I have so much things not settle yet so I decided to let nature take its course. 🛶 船到桥头自然直。

Day time was pretty manageable, because the girls are busy with online work and homework. I prepare their snacks earlier which I shared on my IGS, or u can swipe left to see.

I started this in May which I shared on my blog (link in bio). Starting, they do not know how to control and finish the snacks before the "school" ends. Too bad no replenish. 😝
After awhile they get a hang of it and don't bother me about snacks, hungry etc.

They only keep calling me for IT stuff (no sound, no screen, change backgrounc) which is getting on my nerves especially when I'm trying to listen to my lecturer talking. 👹

It's not easy for us parents, it's also not easy for the kids.. although it seems like they are enjoying.. but occasionally they miss their friends, the social life they have and their emotions let out channel is greatly affected. Plus the uncertainty for those who are preparing for exam.

Sometimes not having a schedule, letting ourselves to relax awhile, it's good for our mental health.

Not sure how long this "one step forward, 2 steps back" restrictions will last.. 😅 it's good to rethink by changing our mindset so we can handle this pandemic better.

All the best to those who have kids doing PSLE! And may we all stay positive and love. 🥰

睽違半年... 現場好了啦！
歷經三級警戒劇場關閉、梅花座微解封...
終於盼到全面開放的日子了！

━━━━━━━━━━━━━━━━━━━━━
🔥 全新漫才 x 現場即興遊戲 x 晚安曲 🔥
🔥 90分鐘up 極緻紓壓體驗 🔥

更上一層的笑浪衝擊，只有現場感受才懂！

10/1（五）中午12點 重新開放購票 👉 https://bit.ly/2QoGNw3
━━━━━━━━━━━━━━━━━━━━━

#差一點就要忍痛調整成梅花座了
#謝謝每一位共同防疫的人
#大家一樣要戴好口罩配合所有防疫措施
#我們才能一直快樂看演出哦

--

※ 已購買原場次（5/21-5/22）且未退票觀眾，可持原票券對應下列調整場次入場：
2021/5/21（五）20:00場次 延期至 2021/10/15（五）20:00
2021/5/22（六）14:30場次 延期至 2021/10/16（六）14:30
2021/5/22（六）19:30場次 延期至 2021/10/16（六）19:30

--

▍《好了啦！達康！》第五季 ▍
▸ 第二集
時間｜10/15（五）20:00​​、10/16（六）14:30 19:30​
地點｜大稻埕戲苑9樓劇場（臺北市大同區迪化街一段21號9樓）

購票請上 OPENTIX兩廳院文化生活 👉 https://bit.ly/2QoGNw3
⚠ 10/1（五）中午12點 重新開放購票 ⚠

（主視覺設計：H Stuff Room -哈利 ）

睽違半年... 現場好了啦！
歷經三級警戒劇場關閉、梅花座微解封...
終於盼到全面開放的日子了！

━━━━━━━━━━━━━━━━━━━━━
🔥 全新漫才 x 現場即興遊戲 x 晚安曲 🔥
🔥 90分鐘up 極緻紓壓體驗 🔥

更上一層的笑浪衝擊，只有現場感受才懂！
10/1（五）中午12點 重新開放購票 👉 https://bit.ly/2QoGNw3
━━━━━━━━━━━━━━━━━━━━━


#差一點就要忍痛調整成梅花座了
#謝謝每一位共同防疫的人
#大家一樣要戴好口罩配合所有防疫措施
#我們才能一直快樂看演出哦

--

※ 已購買原場次（5/21-5/22）且未退票觀眾，可持原票券對應下列調整場次入場：
2021/5/21（五）20:00場次 延期至 2021/10/15（五）20:00
2021/5/22（六）14:30場次 延期至 2021/10/16（六）14:30
2021/5/22（六）19:30場次 延期至 2021/10/16（六）19:30

--

▍《好了啦！達康！》第五季 ▍

▸ 第二集
時間｜10/15（五）20:00​​、10/16（六）14:30 19:30​
地點｜大稻埕戲苑9樓劇場（臺北市大同區迪化街一段21號9樓）

購票請上 OPENTIX兩廳院文化生活 👉 https://bit.ly/2QoGNw3
⚠ 10/1（五）中午12點 重新開放購票 ⚠

（主視覺設計：H Stuff Room -哈利 ）

Part of Japan illustrations set for the 2021 year DOCOMO (Japanese mobile carrier) calendar.

Read more about this project here:
https://mateuszurbanowicz.com/thumbs/docomo2021/


All the images were painted digitally using the Apple iPad Pro and the painting application Procreate.
File size: width 6000px
Brushes: my own brushes are available here: https://mateuszurbanowicz.com/tools/

All the images and brands are copyright by NTT DOCOMO, INC.
This image was made as a part of commissioned work but this video was not paid for and does not endorse any product.


Feel free to check out my other stuff:

Gumroad: https://gumroad.com/mateusz_urbanowicz
Patreon: https://www.patreon.com/mateuszurbanowicz

Website: http://mateuszurbanowicz.com
Blog: http://mattjabbar.tumblr.com
Twitter: https://twitter.com/gommatt
Instagram: https://www.instagram.com/mateusz_urbanowicz

ラム酒香るしっとりほろりな栗の渋皮煮入りパウンドケーキ、栗のテリーヌです


【材料】
18cmパウンド型
・バター　100g
・きび砂糖orグラニュー糖　70g
・はちみつ　15g
・塩　ちょっぴり
・卵黄　2個
・全卵　1個
・薄力粉　60g
・アーモンドパウダー　30g
・ベーキングパウダー　2g
・栗の渋皮煮　8個
・ラム酒　適量

【準備】
・バターを室温で柔らかくする
・パウンド型に敷き紙を敷く
・栗の渋皮煮の表面のシロップをペーパーで拭っておく
・薄力粉、アーモンドパウダー、ベーキングパウダーはふるって使う
・オーブンを170℃に予熱する

【作り方】
1.　ボウルに柔らかくしたバター100gをほぐし、泡立て器で砂糖70gをすり混ぜ、はちみつ15g・塩ちょっぴりも混ぜる
2.　卵黄2個を1個ずつ混ぜ、溶いた卵1個分も少しずつ加えて混ぜ合わせる
3.　薄力粉60g・アーモンドパウダー30g・ベーキングパウダー2gをふるい入れ、ヘラに持ちかえてさっくり混ぜ合わせる
4.　粉っぽさがなくなってツヤが出たら半分を敷き紙を敷いたパウンド型に詰め、栗の渋皮煮を並べる
5.　残りの生地を詰めて表面を均し、170℃に予熱したオーブンで40～45分、竹串をさして生地がついてこなくなれば焼き上がり
6.　粗熱が取れたら取り出し、お好みの量のラム酒を刷毛で塗り、ラップに包んで馴染ませて出来上がり

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【動画でよく使ってる調理器具】
フライパン(20cm)：https://amzn.to/2QyY1ny
フライパン(24cm)：https://amzn.to/2UtNvz5
フライパン(24cm深型)：https://amzn.to/3dj5DEp
鉄フライパン(22cm)：https://amzn.to/3a8hqmR
アルミフライパン(24cm)：https://amzn.to/3dj6tRz
片手浅型鍋(18cm)：https://amzn.to/2QzGXha
片手浅型鍋(21cm)：https://amzn.to/2U7ta3o
片手鍋(16cm)：https://amzn.to/2QzCj2x
片手鍋(20cm)：https://amzn.to/3bd0lZa
ソースパン：https://amzn.to/2U9keuI
まな板：https://amzn.to/2J1fQHI
ガスコンロ：https://amzn.to/3bdtvYa
牛刀：https://www.jikko.jp/fs/jikko/54803
ペティ：https://www.jikko.jp/fs/jikko/54800

撮影機材
カメラボディ：https://amzn.to/2xSXZAd
動画レンズ：https://amzn.to/3t7sfPB
写真レンズ：https://amzn.to/2U7HcCb
録音：https://amzn.to/2U9cGYT

※製品のURLはAmazonアソシエイトのリンクを使用しています


--------------------------------------------------------------------------

▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/

--------------------------------------------------------------------------

↓using translation software.

[Ingredients]
18 cm pound cake mold
・Butter 100 g
・Raw cane sugar or granulated sugar 70 g
・Honey 15 g
・A bit of salt
・Two egg yolks
・One whole egg
・Cake flour 60 g
・Almond powder 30 g
・Baking powder 2g
・Simmered Chestnuts (8)
・Rum, to taste

[Preparation]
・soften butter at room temperature
・Cover the pound cake mold with baking paper.
・Wipe the syrup on the inner skin of the chestnut with a paper towel.
・Sift weak flour, almond powder and baking powder.
・Preheat the oven to 170 °C.

[How to make]
1. Loosen 100 g of softened butter in a bowl, grind and mix 70 g of sugar with a whisk, and mix 15 g of honey and a bit of salt.
2. Mix 2 egg yolks one by one. Add 1 beaten egg little by little and mix.
3. Sift in 60 g of weak flour, 30 g of almond powder and 2 g of baking powder, and lightly mix it together with a spatula.
4. When the powdery feel is gone and the gloss comes out, cover half and stuff it in a pound cake mold covered with paper. Arrange the chestnuts simmered in their inner skins.
5. Stuff the rest of the dough and flatten the surface. Poke it with a bamboo skewer and bake it for 40 to 45 minutes in an oven preheated to 170 °C if the dough doesn't stick then it will be complete.
6. Take it out when it cools down. Brush it with your favorite amount of rum. Wrap it in a plastic wrap and it will be complete.

#'94年に任天堂情報開発本部、HAL研究所が開発、任天堂が発売した、ゴルフにビリヤードの要素を加えたテーブルゲーム作品。カービィシリーズ4作目となる。

BGMはカービィシリーズでお馴染みの安藤氏が作曲。

作曲：安藤浩和氏

Year: 1994.09.21
Manufacture: Nintendo / HAL Laboratory,Nintendo EAD
Hardware: spc700
computer: super famicom / snes
Composer: Hirokazu Ando
------------------------------------------------------------------------------------------------------------------------
00:00 01.Introduction
01:19 02.Kirby's Dream Course
03:36 03.Star Card
04:54 04.Learn the Rules
06:00 05.Duel on the Dream Course
07:07 06.Dream Land
08:27 07.Before You Start...
09:05 08.The First Hole
12:13 09.Over Water
13:57 10.Cloudy Mountain Peaks
16:36 11.Space Valley
19:26 12.Jigsaw Plains
22:33 13.Green Fields
25:08 14.The Tricky Stuff
27:57 15.Castles of Cake
30:25 16.Iceberg Ocean
33:21 17.Scorecard
35:52 18.Ride to the Sky
38:18 19.Victory!
38:26 20.High Scores
39:10 21.Showdown with Dedede
40:29 22.Dedede is Getting Closer!
43:02 23.Staff Roll
45:05 24.Game Over
46:00 25.Continue or Give Up_
47:04 26.1-up!
47:07 27.Fall!
47:13 28.Fanfare
47:17 29.Hole in One!
47:24 30.Lose Life
------------------------------------------------------------------------------------------------------------------------