好好的做好防疫措施 專注在健康和照顧心靈 剩下的就別管了～ 以前我是一個常常需要把時間填滿 停不下來的人 一停下來反而開始焦慮想找事做 但其實我們不用時時刻刻都一直 處於吸收 成長 學習 獲取經驗的狀態 這一年來慢下腳步很多 有時候讓時間留白 適度休息 也是循環的一部分 一次次的成長 一次次的衰退 我們都是這樣成長過來的 趁這期間好好的放空 控制有把握的事情 做一些自己未完成的list 安心的等待這個過程 例如我這週要看完想看的電影和書& 把Sri yantra畫給畫完(⁎⁍̴̛ᴗ⁍̴̛⁎) 也想知道大家打算在家做些什麼！？ Acc @waveshine_accessory #waveshine_accessory #歐美風格飾品概念店

(Hosted) Head @chefpinaki had joined @yantrasg just before Covid hit, so timing wasn’t great but based on our recent dinner at the surprisingly spacious and elegant restaurant, I think he has used the unexpected gift of time to great advantage - by creating new dishes and tweaking the flavours of existing ones to improve them. My family and I felt the Tasting Menu he served us ($79++ inclusive of a glass of Prosecco or juice), was most delicious. Inspired by tradition as well as modern influences, the cuisine at #YantraSg is a fine balance of classic and contemporary. There is an a la carte menu of course but Chef Pinaki’s Tasting Menu allowed us to try a wide variety which is what I prefer when visiting a dining establishment for the first time. We did however, also enjoy a couple of other items outside of it, such as the Rajasthani Mirchi Yade, a traditional stuffed and batter-fried green chilli that was irresistible with its filling of spiced potatoes, and a fabulous Chicken Biryani that smelled and tasted as appetising as my video suggests. Arriving first though were the amuse bouche of Papdi Chaat and Dahi Puri - a pair of exciting bites of contrasting flavours and textures. I was especially infatuated with the latter, a delicately crunchy ball filled with cool yogurt. Chef Pinaki then presented a starter featuring the meat of a young goat from Australia done in two ways (unlike most places, the mutton used at Yantra does not come from sheep). I found both preparation methods to result in deeply aromatic tenderness, with nary a trace of gaminess. But if you aren’t into mutton, fret not because you can opt for the alternative starter - a duo of Chicken Tikka and Chutneywale Fish Tikka (it features local seabass marinated in coriander, mint marinade). My mum who had this, liked it a lot and successfully pried the recipe from Chef 😆. Next came the Macher Paturi, a speciality of Bengal which is where Chef Pinaki hails from. It showcased fresh local seabass marinated in mustard and coconut and cooked in banana leaves. I was reminded of Otah while tucking into this delectableness but the spice profile was completely different. ⬇️Continued in Comments⬇️

Kali Maha Yantra, Tattooed Near My Vishuthi And Hrithaya Chakra. Yantra Is A Device, Used In Avahana prayogham.. Wish Harm On Me Ur Wishing Destruction Of Urself by Maha Kali. ❤️ #harshini_0819 #kaliyantra #kalimaalove