Youtube daily report Sep 27 2017

What is gastronomy on the Costa Blanca North all about?

Let's find out!

In this film we are focusing on the gastronomy on the CB North. CB North stretches between Alicante and Denia.

We will visit a variety of restaurants, bars and a bodega, and you will find out how diverse

and delicious the food is in this region.

Whether you are a fan of fine dining or you would like to relax with your family in nice surroundings

you will find it all here, and the value will amaze you.

It's an amazing value for the money.

You can taste any kind of food you like and the choice of restaurants and bars is endless.

Let's visit some of them and see what gastronomy on the Costa Blanca North is all about.

Anil, Indian restaurant here in Villajoyosa. What inspired you to open here?

There is 2 things that inspired me.

First of all because of my wife,

who's sadly not with me.

She had a dream and I had a passion for Indian food and we came to Spain in 2002-03 looking for a place

after she had the big C, the cancer.

This is the only place we found that was next to the beachfront.

We traveled all the way from Malaga, going up to Denia, but we couldn't find a good location like this.

And this is an original Indian restaurant?

We've been to many, but this is different…

Yes, my style of cooking is totally different, though it is Indian, you see I've got a bit of African cooking in it

because my mother and father they moved to Africa in the early 50s.

And in those days in Africa, there were no restaurants.

So my mom and my dad they used to cook home.

And she taught us how to cook as well.

And though they were the vegetarians, I've taken some of the veggies out and put meat in it and experimented,

and they turned out to be better meals than what most restaurants provide.

But we do have a traditional Indian restaurant theme.

In the beginning it was the English and most of the Northern European that used to come here and eat.

Now we've got a lot of Spanish that we depend on.

We did a trial run during the recession on the beach taking food out, samples giving to the Spanish

trying to convince them because they've got this one thing that Indian food – "picante" that means hot.

We tried to convince them that not everything is hot.

You can taste all the spices, but not everything is hot.

The local people are crazy here about the Indian food.

Hello.

Hello, Natalia. Nice to see you, my darling.

Buongiorno.

Ezio, tell me, what is Mastroianni?

It's the only authentic, Italian restaurant in Albir, and we are proud to be Italian and present our Italian menu

with all the choice of starters and main courses, and our chef is from Calabria.

We are naturally happy, it's a very happy place, so everybody is welcome to come here, you know.

We speak good English, we speak a little Dutch, a little German, but mostly it's English and Italian,

and a bit of Spanish.

From Italy to Belgium in Albir.

Alain, Costa Blanca North has a lot of bars. What is special about yours?

We have over 100 beers, and with beer you have so many possibilities.

There are sweet beers, there are sour beers, there are beers infused with whisky,

there are beers made from honey.

There are American beers that has been in bourbon barrels

and some kinds of beer go better with meat,

some kinds of beer go better with fish.

It is like wine, but the variety of beer is much wider than wine.

And we can also enjoy food here?

We have a specialty of the house, it's spare ribs. It's a very special recipe, it's cooked for 2 hours,

the meat is very soft, it has dark color and it's has a very nice taste.

We have fish soup made from seafood.

We have an international kitchen, we have special things from Belgium, but also from other countries.

We are at El Riu restaurant and museums. Would you explain what you have here?

It's a family restaurant –my family has always worked here.

And we cook traditional food from Guadalest Valley.

Our most traditional dish is charcoal-grilled meat.

And we have the traditional dishes from this area.

We are in a very privileged area.

Visiting the Guadalest town; the Algar waterfalls.

We have a store with traditional products form the area.

High-quality products.

And also behind the store is the Historical Vehicle Museum,

which is the hobby my father has had all of his life: a vehicle collector –specially motorbikes.

Buen Apetito.

What kind of food do you offer?

It's a little bit International food, more in Masena, more Spanish; Mediterranean.

We started Vall de Cavall 8 years ago.

In Vall de Cavall they try some Asian things, Chinese things in the middle but most of it is the Mediterranean.

Let's talk to the biggest wine producer in the Jalon Valley.

Emily tell us about Bodegas Xaló.

We have a record that dates back to 1742 when the Muslims started to collect, cultivate

and commercialize the Muscatel grape.

The Muscatel grape is one of the varieties of the white grapes in this region.

It's one of the best varieties of the grapes as it has its own character and extremely sweet taste to it.

In 1962, 14 agriculturists decided to join forces and open the Bodegas Xaló, that's

one of the most popular wineries around this region.

There is about 370 partners and between all of them we have about 420 hectares of wine land.

Wow, that is impressive.

Emily, I've noticed that there are some young people working here and they are also living here.

What can they do here?

This valley is amazing, you have lots of stuff to do, it's a small village, but you can

get to everything walking distance.

It's like being in a family.

You can walk out of your door at home and everybody on the street knows you and it gives you a good

sense of feeling to be able to come out and walk here.

For example, I've worked here for nearly a year and coming here every day is fun.

It's entertaining, we are always laughing.

In some ways it's one of the best jobs you can have, being happy every day with your coworkers.

For example, there is another young boy here.

He came here for work studies doing practices

He liked the way everyone was friendly and he asked if he could stay and he's been working here ever since.

He is an oenologist.

That means he controls the grape from when it gets from the vineyard to the bodega, and

is elaborated and studied all the way through the process, from its becoming as it grows

and transforms into the wine here in the bodega.

In a year we collect about 3 million kilograms of grapes.

In total in a year we produce about 1 million bottles of wine.

Corinna, tell me what you offer here are Ammos.

Here at Ammos, we have a bit of everything, that's the unique thing.

We have a very large variety of things, we have pizzas,

we have a bit of Mexico with fajitas and nachos, and then we have a very International cuisine,

sandwiches like club sandwich it's a favorite as well.

We have burgers and we also have homemade desserts which are very nice: the tiramisu, a chocolate mousse,

and we not only have a chocolate brownie but we have a white chocolate brownie which is very special as well.

The location is excellent, we are just right by the beach. If you are going to come for a cocktail, milkshake, or

you can just come for food after the beach.

The kitchen is open from 10 in the morning until 12 at night.

So the great thing about Ammos is that people can come, have a big party

and everyone can taste a different part of the world, right?

Exactly, that's exactly it.

Yvonne, you are German.

What are you doing here in Dénia?

I came here when I was 12 years old with my parents because of work they had better chance to work here

and open a restaurant and I had to go to school here and join Spanish people.

We do have some German dishes, but normally we have everything International from steaks to fish.

We are specialized in flammkuchen, it's very thin, so it's a kind of pizza the German way.

And light, very light…

Yes.

I'm the waitress here, my mom is in the kitchen and my dad is behind the bar, serving drinks and also serving

food if he needs to help.

Life in Germany is a bit more stressed because everyone goes his way like all straight ahead.

Over here it's more cozy.

I arrived here 17 years ago.

Very small town;

it's grown.

For me, I enjoyed seeing the town grow.

I have a very big transient base of clients, if they all were here at one time, this would be the biggest,

the busiest bar in this town.

I may be English, but my clientele is Belgian, German, French, Italian.

I don't portray to be an English bar, you don't have the same stories when you walk into most bars,

it's the same people, on the same chair, doing the same thing;

this is totally different.

Egidio tell me why you are in Altea.

The first time I was here was in 1995 and the owner is almost like a family to me and he knows me since

I was born.

So I often came here and also spent my honeymoon here and I wanted to take over and continue a tradition

of Italian cooking here in Spain.

Why is this restaurant different?

Oh, good question.

First of all because it's an Italian restaurant, a 100% Italian restaurant; also because the staff, the chefs

are from Italy.

Also the products we use are coming from Italy twice per week so we use fresh products,

lots of things homemade.

And traditional pasta,

traditional pizza,

and we make ravioli of swordfish and shrimps; it's homemade.

Why do you love Altea?

Altea is a nice place to be, to live, the sun is shining,

people are really kind and,

you know there is a beach.

It's a small village but big enough to have all the services, but not much noise so also for my family it

should be a good place to live.

We are in Kitsume Japanese restaurant and we will talk to Aleks and Sam today.

Thank you for being with us…

Why a Japanese restaurant in Altea?

Well because I'm in Altea and I have always loved Japanese cuisine

because I like how the prepare the dishes; the quality of the food they prepare, and it has flavors that I quite like.

In Japanese cuisine, for many years, the most popular dish has been ramen.

We have a special ramen.

We also have sushi – the new modern of Japanese food. Japanese have many, many different foods.

I wanted to have a high quality Japanese restaurant, inside a five star hotel, with reasonable prices for

everybody –so they can eat and taste Japanese food.

Melitón Jardin it's a bodega and a garden restaurant in a very old traditional finca in Altea la Vella.

We have a simple but very traditional Spanish authentic kitchen with natural food of the season and of the region

and of course fresh specialties of the sea.

We have part of the classic menu and we have the menu of the regional food.

We are open the whole year from morning till night.

What is Melitón Jardin, what does it stand for?

The name "Melitón" is for any sweet like honey and the word "jardin" it's a garden place where we have a very

big garden, so much terrace.

In the summer time we have more places, but in the wintertime we have a very cosy restaurant

with two fireplaces.

Cocas are small Valencian pizzas and we make it in the wood oven.

In 2013 it was a very old finca and we needed 6 month to renovate completely.

It was never a restaurant before.

Who makes all this delicious food?

It's our chef Pablo.

Pablo is 61 years old and he came specially for the production of the traditional food.

Why did you move down here?

Oh, I came with my husband 10 years ago to the Costa Blanca to live here for good.

Of course the weather in the wintertime is nice and the sun gives you special energy.

And you are German?

Yes, I am.

Are you going back to Germany?

No, I'm sure, I am not going back to Germany and my family comes to visit me here in Spain.

José, explain a little bit about Taita...

Taita... we opened 14 years ago.

And we opened as a creperie.

I went to Britain and learned to cook crepes,

and we opened as a creperie.

But I got hooked and little by little I learnt how to cook.

And we currently cook native and mediterranean cuisines.

We kept on cooking crepes though.

We have specialized in native cuisine.

We cook... we also cook author's cuisine, but...

we cook types of rice.

Types of rice nobody cooks because they are native,

and the recipes were our grandmothers'.

And the restaurant is quite famous, right?

Well...

Plenty of pictures.

Oh, well, yes. Some famous people have come, but many clients are pictured.

For me clients are the most important thing.

Yes, yes.

More than famous people.

And wine?

Wine. This is our wine menu, so... we also have a paper menu, but I like people seeing and touching the

product, the wines. With the menu people only ask for the wines they know, and this way you come, you see

a bottle, for example, Cuatro Pasos, which is a Bierzo wine.

You see wine from Alicante.

You can see how much the wines cost.

And it's our menu. A more physical menu.

And very unique.

Exactly.

And why is Benidorm the place to live and visit?

Well, Benidorm is a city... it's a town, but it's a city

that has its fans

and the opposite. There are people who do not like Benidorm at all.

But I can only tell you good things about Benidorm because my grandparents were from here, my parents

are from here

so, to me Benidorm is wonderful.

There are people who may not like it, but Benidorm is a very open-minded city for all tourists.

Irena, explain to us la Andaluza.

What do you have here?

Andaluza is a restaurant with traditional Spanish food, but the food we present are dishes,

so the tapa is presented as a gourmet dish.

Each tapa is presented with its meat, sauce, and side dish the big plate includes.

It is served as a small portion.

Especially because we have traditional dishes from Bulgaria.

Are you from Bulgaria?

I come from Bulgaria, yes.

And why are you in la Cala?

In la Cala, well, I don't know... luck.

There are a lot of restaurants in the Costa Blanca, why is the Andaluza especial?

Because we present Spanish food in traditional Andalusian style.

We are in Olayo in la Cala, why are you here Lily?

I decided to try something different.

We are always open, every day we make food. It's all homemade, it's fresh, and it's big.

Big tapas, drinks, all drinks, the paella too.

Every day I make a big paella and tapas.

I also make the same paella for take away, also nice pizzas, nice burgers.

Dean, what is La Plantación?

Well, it's a family run business, it's a small hotel,

medium size restaurant,

And we specialize in weddings throughout the year.

Are you also open for normal restaurant hours?

Yes, we do.

We open throughout the summer time, we open every evening, and then normally we also open

on the weekends: Friday, Saturday, Sunday.

And you are American?

Yes, correct.

So, what are you doing here in Finestrat?

My wife actually, she is from Spain

and she is from Madrid and we spent many years in the Middle East working.

I worked as an engineer in Saudi Arabia

and when we decided to leave the Middle East,

we decided to come back to Spain rather than United States.

And Finestrat was one of those chance things we fell in love with,

and bought a piece of land here and

it started out as a small home but then it became a small hotel and then it became a big

a big end of it basically.

What do you like about it?

Especially the weddings.

It's really fun to be a part of somebody's special day.

You know we get constantly people saying,

it's incredible that you have this place available to us and everything that you've got and then you are a part of

somebody's memory for life.

So, it's not just a good steak one day, it's a memory for the rest of our lives.

What kind of cuisine do you offer here?

Well, it's quite international, very Mediterranean of course with natural products and everything

and our specialty is meat on the grill, we do even for the wedding, we do meat

straight from the barbecue to the plate.

A lot of imaginative things with all good, home cooked food.

We do everything here on site.

Tell me a little bit about this building.

Is it old?

No.

We actually constructed it. It's a replica of Lord Baden-Powell's home in Kenya

which is a coffee and tea plantation over there; today it's a hotel.

When we visited there we fell in love with Kenya, we fell in love with that area

and we wanted to bring that perspective to Spain,

so it's a colonial style home as you would find in East Africa.

And how many rooms do you have here?

There are 7 guest rooms, large 35 m2 with a big 25 m2 porch so almost like a small apartment.

They all face the pool and they have direct access and are very private.

Indoors we do about 140-150 covers and then we can do another 50-100 outdoors as well.

Ana, what is an Italian lady doing here in pueblo of Finestrat?

Well,

originally

we were in la Cala and then we decided to move up to Finestrat.

We got an opportunity to get a place and I know many foreign people from every nationality.

They love Italian food and we like that the people have the original food to be made fresh.

We have homemade pizza with our own dough, and we also make our own fresh pasta

with fresh sauce and it's all made at the moment.

We also have fresh meat,

fresh fish.

And we make homemade sweats, we decided to do all our own food.

Many people come here to the mountains.

Puig Campana is a beautiful place.

There are quite a few nice things to see.

We hope you enjoyed the documentary and if you'd like to know more about other towns,

and the people of the Costa Blanca,

please tune into our website at: UPnowCostaBlanca.com

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Let's find out!

To find out more, watch the full documentary.

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The Evolution Of Lil Wayne | Rewind - Duration: 6:59.

I knew what the street life held for us, so I wanted to hopefully put them into something

that might get us out the ghetto.

At the age of 12 years old, I shot myself.

Do you ever regret not finishing high school?

Not at all.

No?

Really?

No. I mean kids, please finish high school.

And that man offered me 175.

I was looking like, two teeth in my mouth is $175,000.

Thank God! Thank y'all! Thank ya'll! Thank y'all!

And I forgot to say this the first time.

I got a son 'bout to be born any day now so shout out him. You dig?

He just saw me and he was just starting Young Money at that time.

And he asked if I was interested.

I picked up the skateboard, and I thought it would be a hobby.

And what happened is, it's a lifestyle.

You have to be fully committed, because it's super scary.

So in order to be fully committed, you have to live that lifestyle.

I'm a epileptic. I'm prone to seizures.

This isn't my first, second, third, fourth, fifth, sixth, seventh seizure.

I've had a bunch of seizures.

Y'all just never hear about 'em.

I know in the last year y'all might have heard shit, seen shit.

Family never dies.

This my motherfucking son, and I'm die for him.

I'ma live for him.

And I'll motherfucking kill for him. You heard me?

Is it cool if I just say, "It's the Roc!"

I hope you witness this some sort of way.

We enjoyed ourselves.

Hope you enjoyed this shit right here.

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Westfield - Rhm.-B. WT - Duration: 5:50.

Thanks for the likes and comments!

Hi there, welcome to my channel!

Follow me on all social media links to keep up with my adventures.

I really appreciate all of your comments. I'd love for this channel to grow. Subscribe.!..It's free.

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Music: Don Buck Organ: Peter Rand Lyrics & Vocals: Daniel Lee Williams Track Cover Photography: Republica

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Aquila, Food Truck Manager and Chef part 1 - What I do and how much I make - Duration: 4:10.

My name is Aquila, I am 27 years old.

I am the food truck operations manager

as well as the general manager

for Jamaica Mi Hungry, and my salary is variable.

So Jamaica Mi Hungry is a food truck and catering company.

We also have a restaurant.

We started off in 2012 as just a personal chef

and small party events company.

We got our first truck on the road 2015.

Opened up our first restaurant in 2016, and now we're here.

We have two trucks, two food trucks,

a catering van, a restaurant, and we're working

on growing and expanding some more.

Jamaica Mi Hungry, our food style

is Jamaican cuisine with a little bit of a twist.

The twist is pretty much all the crazy, imaginative,

fun things that came from our chef Ernie's head,

(laughs)

mixed with some of our just creativity and fun.

So my current role here at Jamaica Mi Hungry,

I am really pretty much in charge

of running the food truck itself.

So making sure that we have what we need on the food truck,

everything from the paper supplies to the food.

Making sure that we have staffing for the truck,

knowing where the truck is going, how to get it there,

making sure the truck is always clean inside and out.

Managing the staff, putting together the schedules,

scheduling our prep time in the kitchen,

ordering food that we need to have done for prep.

Coming here to cook the food, which I do

a little bit less of that now because I'm trying

to really grab a hold on the trucks,

and of course driving the trucks.

So my job is to take the trucks out

and make sure that they're not getting scratched

and crashed, and nobody's getting hit.

(laughs)

Also once we pull up on the location, I serve the food.

I make sure that our customers are super happy all the time.

I kind of take the lead on making sure

that our customers are just getting

the customer interaction piece going,

making sure that the customers are aware of who we are,

making sure we know who our customers are.

We've had customers that have been following us on the truck

for the past two years, and they come every day.

Making sure that I know what they have

so I don't even have to let them ask for it.

I'm like, "all right, I see you, gotcha."

(laughs)

The most difficult part of my job

is probably how physically demanding it is.

We are up on our feet all day,

which doesn't really bother me

but other than that, I do love it.

We were without a website for a little while

because we had one that was built

a while ago and it wasn't working.

So I took some time over the winter when it was kind of slow

and I just hopped on a website and just really

forced myself to sit there and learn how to build one.

Last year, it was like, I don't know.

A week seemed to be like 14 to 15 days before it ever ended.

My salary is very variable and a big part of that reason

is that I'm so invested in the business

and making sure that the business is always successful.

When I first started working with the company full time,

we were teeny, teeny tiny and now we're growing

to be this huge thing. We just want to make sure

that we're able to maintain that, so we're able

to maintain the lifestyle and the job that we have.

So over the winter time for example,

this past winter we did-- or actually this past summer

we did a lot of investing in opening up the restaurant,

getting lots of things done there.

So over the winter time it was a crunch.

The trucks are not going out as much,

not making as much money. A lot of people--

Not as many people want to come out in the snow

or in cold weather to get food from the food truck.

So the sacrifice was made in terms of the salary

to make sure that the food truck can keep running

so that we can come back and get a salary

in the summer time. (laughs)

For more infomation >> Aquila, Food Truck Manager and Chef part 1 - What I do and how much I make - Duration: 4:10.

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The 3 Truths About Life After Death - Duration: 5:39.

The 3 Truths About Life After Death

During all of this time one-on-one connecting with Loved Ones, I�ve learned a few things

about life after death and I feel is essential to share with you.

While here, I refer to these things as truths, in actuality, this is simply my reality, and

what I�ve experienced and noticed when connecting you with Spirit!

1.

Death is not the end � our spirits are eternal

konveekou-eternal-dance.jpgOur bodies are temporary homes for our spirits, and when

we cross over, we make a transition out of our physical body, but our soul continues

on.

The earth is a classroom for our soul, for which we are given a body to use in order

to grow, develop and learn lessons necessary for our soul�s evolution.

However, once our lessons on earth have been learned, we transition back to pure spirit

a transition called death.

After dying, we eventually can return to earth, in other physical body, to learn more lessons

for our soul and continue our spiritual path of evolution.

Thus, the only change that has occurred in death, is that we are no longer bound to our

bodies our spirit continues to live on.

Once in spirit, we are free to move between spirit and physical worlds, and without the

boundaries of time.

Since the energy of the spirit still exists, and over time, your deceased loved ones may

try to send you signs to let you know they are still watching over you.

Which brings us to.

. . .

2.

You have love, support and guidance on the Other Side

spiritual-support.pngAfter transitioning into spirit world, deceased loved ones often stay

very active in watching over their families and assisting them in anything they need.

It is not uncommon for parents and grandparents to come to a reading and take credit for an

accident that you managed to get out of unscathed, setting you up with a romantic partner, or

helping you meet an impossible deadline.!!!!!!!!

If you are interested in connecting with a deceased loved one in this way, I suggest

asking for guidance from a deceased loved one who had a specialty in the particular

area in which you need help.

After dying, we eventually can return to earth, in other physical body, to learn more lessons

for our soul and continue our spiritual path of evolution.

Thus, the only change that has occurred in death, is that we are no longer bound to our

bodies our spirit continues to live on.

Once in spirit, we are free to move between spirit and physical worlds, and without the

boundaries of time.

Since the energy of the spirit still exists, and over time, your deceased loved ones may

try to send you signs to let you know they are still watching over you.

Which brings us to.

. . .

2.

You have love, support and guidance on the Other Side

spiritual-support.pngAfter transitioning into spirit world, deceased loved ones often stay

very active in watching over their families and assisting them in anything they need.

It is not uncommon for parents and grandparents to come to a reading and take credit for an

accident that you managed to get out of unscathed, setting you up with a romantic partner, or

helping you meet an impossible deadline.!!!!!!!!

If you are interested in connecting with a deceased loved one in this way, I suggest

asking for guidance from a deceased loved one who had a specialty in the particular

area in which you need help.

Through this process, they learn about the lessons they were meant to experience on earth,

understand who they impacted and how deeply, and gain perspective on the role they played

in the lives of others.

Thus, they do gain is perspective.

Your loved ones may come back to visit you with insight they gained or an apology for

how they acted.

And while they can see life and have gained understanding on a deeper level from this

distance, the essence of who they are has not changed.

If your brother was a loud, rowdy jokester he still is!

And likely, he still wants to joke around with you!

Was your mother kind of bossy and opinionated?

Rest assured, she still wants to talk to you about your boyfriend preferences.

Was your grandmother was kind, caring, and insightful?

Trust that you can still rely on her for this guidance.

Your loved ones are living on, you can ask them for help and they are still the same

person

you always knew!

For more infomation >> The 3 Truths About Life After Death - Duration: 5:39.

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Cauliflower Augratin Casserole ~ Thanksgiving Survival Guide ~ Side Dish Ideas ~ Noreen's Kitchen - Duration: 7:37.

Hi everyone welcome back to my kitchen today

I have for you a delicious augratin cauliflower dish that is gonna knock your socks off this is gonna

Be perfect surf next to your Thanksgiving turkey, or your Christmas ham or any combination thereof

Let's go see how this all comes together

We're gonna go over all of the ingredients, and we're going to show you how to make this delicious

Cauliflower of gratin this is a perfect selection for your Thanksgiving table or your holiday meal

So what we're gonna start with is one head of cauliflower

Now I already steamed this off. I cut it up. I scrubbed it really good my cauliflower

Needed to be used so

It has a couple little imperfections in it, but I'm okay with that so

What I did was I washed it really well, and then I cut it all up into bite-sized pieces

and then I put it in my I

Have one of those copper chef XL pans with the steamer rack

And I steamed this for about 10 minutes until it was fork tender, but not like totally mushy because it's gonna go in the oven

Now what we're gonna

do is make a roux and what you're gonna need for that is two tablespoons of all-purpose flour and two tablespoons of butter and

Then you're gonna need two cups of milk 2 cups of cheese. I have four cups of sharp cheddar here

We're gonna be using two cups in the sauce and two cups on the top and then what we're gonna

Do is we're gonna top this with a crispity crunchity topping

And that's gonna be made up of two cups of corn flakes a half a cup of Parmesan cheese finely grated

And I have about a half a stick of butter we may or may not use all of that

but I forgot our bechamel is going to be seasoned with a half a teaspoon of

salt cracked black pepper

1/4 teaspoon of freshly grated nutmeg and a teaspoon each of onion powder and garlic powder

when we have it all finished we're gonna give it a good sprinkling of paprika and

That's it. This is really easy to make so I'm gonna meet you over at the stove

And we're gonna build our cheese sauce all right

we've melted our butter over at the stove here, and then we're gonna add our flour so a

roux is equal parts of butter and flour and we're going to go ahead and get this mixed in here really well because

You want that flour to cook?

For at least 30 seconds so that it gets rid of that raw taste and it your dishes are gonna taste like paste

so what we're making here is a bechamel sauce basically and

When we add the cheese it's gonna be a cheese sauce

but you always want to start with a basic white sauce and

When you smell the flour and butter mixture that starts to become nutty

Like now that's when you can start adding

The milk a little bit at a time

You don't want to add it all at once and you just want to get it in there mix it

Add a little more milk

Continue to mix it this goes fairly quickly and it will start to thicken, but you don't want to leave it

And you don't want to stop stirring because you don't want to risk scorching the bottom

All right, we are our white sauce come to a boil

I'm gonna turn the heat off, and then I'm gonna add all of our seasonings in here and just give it a good stir

I'm gonna add half of my cheese, and I'm gonna save the other half for

the top of

the casserole now

This is nice and thick the cheese is all melted and now we're gonna go back to the counter

And we're gonna finish building up our a gratin cauliflower casserole. We have to make the topping so here

I have two cups of corn flakes and I'm gonna pour

I'm just gonna put all of it in there because you know it's butter right

toss this together, I'm gonna go ahead and add a little bit of salt to

this

And I'm gonna give it a dash of paprika. Just because I can

There we go

Now I'm gonna go ahead and put in our Parmesan cheese alright, so there's our topping

So I'm just gonna go ahead and pour this cheese sauce

over the cauliflower, right

Doesn't that look delicious, and I'm gonna scrape my pot because I don't want a drop left behind

I want it all to go right in there. Just like that

Now we're gonna. Go ahead and sprinkle the rest of our cheese on top

Then just go ahead and take these

seasoned

corn flakes

Now I'm just gonna hit this with a generous portion of paprika now. I have my oven preheated to

375 degrees

We're gonna bake this for 15 to 20 minutes until it is browned and bubbly

Remember the cauliflower is already cooked so really all we're doing is heating it through and getting a nice Brown topping

So we'll be back when it's all done

our Algren cauliflower casserole was in the oven for about 20 minutes

And it got brown and bubbly and I removed it from the oven and allowed it to sit for about 10 minutes

This is fantastic that cheese baked all the way through this thing smells amazing, and I can't wait to taste it. Are you ready?

You ready?

What do you think?

You like that how's that crunchy topping?

Is it good

They call polity you're not a veggie guy either

Mmm

That's really good that was definitely gonna be on our Thanksgiving table this year. Oh boy hmm

It's creamy its cheesy

And it's not too much. I'm either one of those things a cheese isn't overpowering. It's just a perfect combination

contrast between the softness of the both cauliflower

It's just super delicious mmm. You're gonna

Love it, so I hope you'll consider using this on your Thanksgiving or holiday table this year

I hope you enjoyed the video if you did consider giving me a thumbs up, and if you're new to my kitchen welcome

It's always great to have new people join me if you enjoyed the video please consider hitting that subscribe button

And if you are trying to remember the Noreen's kitchen family

Please be sure to hit the bell notification button so you don't miss out on all the real food for real people

Real easy recipes that we present all the time right here on our YouTube channel and straight from our kitchen

I hope you will give this a gratin cauliflower recipe a try

For holidays or any time and I hope that you love it and until next time. I'll see you

For more infomation >> Cauliflower Augratin Casserole ~ Thanksgiving Survival Guide ~ Side Dish Ideas ~ Noreen's Kitchen - Duration: 7:37.

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Chevrolet Epica 2.0I EXECUTIVE LIMITED EDITION - Duration: 1:01.

For more infomation >> Chevrolet Epica 2.0I EXECUTIVE LIMITED EDITION - Duration: 1:01.

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How to Sculpt the Nose, Doll Portrait Sculpting P2: How to Sculpt the Face Starting with the Nose - Duration: 10:36.

Welcome to Part Two of my Doll Portrait Sculpting series.

In this lesson I'll be building up the face and I'm focusing on how to sculpt a nose with

clay.

Check out Part 1 first, if you haven't already, where I go over some basics and I demonstrate

how I make a head armature.

Ultimately, you'll learn how to make a mermaid portrait doll if you follow this series.

This is Certainly Caroline, with more polymer clay fairy tale nonsense.

I've got another video about sculpting a doll face where go over facial proportions in general.

For a portrait doll, however, I prefer to eyeball it, because everyone is created so wonderfully different.

So I've got this nice, smoothed out, egg-shapped lump of clay.

What do you do with it?

The first thing I'm going to do is study Michael's photo.

The things that stand out to me, would be her high cheek bones, her long thin face, and her big eyes.

So I'm just going to refer to the photo as I mark out a line for each feature.

The face is like a landscape.

The face has gradual hills and valleys, plateaus with sharp drops, dark caves, and flat plains.

It takes a long time for the water to gradually wear away the rock, and likewise, it takes

a long time for the sculptor to gradually wear away the valleys of the face.

So, the next step is to create valleys.

I'm going for realism with style.

I want it to look like Michael, yet I also want this doll to have a similar look as my

other dolls, so as with my other dolls, I make her eye sockets overly large and her

face a little more circular than it should be.

Michael made a really cool digital collage of herself, and it's so similar to the look

I'm going for.

This, this doll look that's in my head as well.

I'm going to speed this up for you, so you don't have to go through each grueling tap

of the wooden tool.

But, I want you to see that there are lots and lots of taps.

They're very light taps, but there are many of them.

There's an African proverb that says, a single twigs breaks, but a bundle of twigs is strong.

And that's certianly what happens here when you build up many many little taps.

So this is our lazy squirrel.

Who hangs out on top of our swing set outside in our back yard.

He just chills on top of our swing set.

And it's cute.

I need some more clay here because if I keep drawing clay from the eye sockets and the

cheeks, they'll need added clay.

So I add a little clay for the nose, knowing if I put too much on, I can always just cut

it down to size.

Obsiously I put a little too much on here.

I'm taking off a little piece of lint that fell into the clay.

After adding clay for the nose, I see that the forehead and the chin also need to be

built up.

In trying to build up the chin, I lost the sketch of my lips, which is really no problem

at all.

I add some clay to the sides of the chin to both build up the chin and make the face look

longer.

And I will define these beautiful high cheek bones that Michael has with my large ball

tool.

It's very rough still here, but you do kind of see those cheek bones forming.

And the face needs to be thinned out again.

As I look at it from different angles, I see I need more cheek bone work.

I'm standing here with the camera, any other squirrel would be like, you know I'm out of

here, but he's like, no , you get out of here.

Cause this is my top of the swing set, this is mine, and I'm laying here and I'm staying

here.

Nose Anatomy

The root is the most depressed part, it's at the top where the nose begins.

The nasion is just above the root.

The bridge includes the root.

It's the saddle shaped bone area toward the top of the nose.

The nose ridge is the midline, it's also called the dorsum.

The tip is the part of the nose furthest from the face.

The septum is the wall that separates the nostrils,

And the columella is the skin at the end of the septum.

For step six, I'm using my medium sized ball tool, gradually moving the nose to where I

want it on the face, and then using it to define the wings of the nose.

The wings are the little flappy part on your nostrils.

So the negative space, those are your nostrils, but the flappies, those are your wings.

Why do I need a nose ring, when I have nose wings built right in?

I open up the nostrils with a dental tool and use it to better refine the nose wings.

Coming from the top of the nose, I push the nose wings down a tad with my large ball tool.

I make sushi.

I eat sushi.

Lazy squirrel?

Can I get you some lemonade or something?

Maybe your ipad?

I use the large ball tool and the medium sized ball tool to refine the ridge and the bridge

of the nose.

Then I basically just go back and forth between my medium sized ball tool and my rubber tipped

dental tool until I'm happy with it.

While sculpting the nostrils, keep in mind that the nostril aren't circles, and they're

also not perfectly oval.

While your children might find it very weird, it helps if you're looking at a close up of nostrils

while sculpting nostrils.

The tip seemed a little too long to me so I took off just a little bit very carefully

with my xacto knife, and rounded it off again with the wooden tool.

Don't be alarmed with the bug eyes.

I'll explain when I cover the eyes.

Since I added the eyeballs, I need to round off the root of the nose again here.

And I build up the chin a little bit more because I just really felt it needed to be

longer to look more like Michael.

Looking up at the face, I notice that the dorsal base needs to be lifted, so I just

smooth in a bit of clay on both sides.

I love this tool because it's like a tiny finger.

It bends like my finger would bend, but yet it's thin enough to get into small places.

The ball tool kind of smushed the nostrils a bit so I just refined them again with the

dental tool.

Throughout this process I often stop to check all angles of the sculpture.

And I check it in different lighting, and when I look at it in a mirror I notice

that one side of the face is wider than the other side.

So I make corrections with my xacto knife.

And things that should not have been cast aside were lost.

The past became story, and story became legend.

the force became unbalanced and worlds spun out of orbit.

But the force is empowers this one.

Michael has more of a slope to her nose than I gave her, so I adjust the slope with my

rubber tipped tool and my large ball tool.

Michael has more of a forehead than I gave her, so I just add some clay and smooth it

out with the wooden tool.

Next up in the series I will be finishing the face and I'll be focusing on the eyes

and the lips.

So you won't want to miss it.

If you haven't already, I'd love it if you subscribed and when you do, hit that bell

icon so you won't miss anything.

Hey, thanks for watching my strange little world of polymer clay fairy tales.

For more infomation >> How to Sculpt the Nose, Doll Portrait Sculpting P2: How to Sculpt the Face Starting with the Nose - Duration: 10:36.

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Italian books giveaway! - Duration: 3:17.

For more infomation >> Italian books giveaway! - Duration: 3:17.

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Volvo V40 1.8i Europa Elegance APK 04-2018 Goed Onderhouden - Duration: 1:00.

For more infomation >> Volvo V40 1.8i Europa Elegance APK 04-2018 Goed Onderhouden - Duration: 1:00.

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ENHANCE YOUR AIRBNB LISTING TITLE WITH THIS ONE TIP!! - Duration: 19:49.

hello youtube this is richard founder of short-term rentals secrets.com and

Airbnb super host welcome back to this week's Airbnb review listing as always

we do it in the following order we talk about the title the photos and the order

of those photos the thumbnail choice is at the right selection to get the most

eyeballs and conversions and then also the description of the copy how you

market the property and then finally we're gonna review what other people say

about it in the review section so let's dive in okay so the first item on our

agenda is the title the title here says Daytona Beach Shores beach bungalow

which i think is really nice I'm not sure exactly what a bungalow means but I

think is probably indigenous to the region and it tells me the location so

that's good now before we went live I went ahead and just took a look at this

and I saw something that caught my attention that this is really really

close to the beach it's like less than two blocks to the beach and like young

kids could walk to the beach and that's missing from the title it doesn't say

that it's close to the beach it just says it's you know a beach bungalow and

so I would encourage Paula and Mark to incorporate the fact that it's so close

walking distance to the shores Beach into the title I think you'll get a lot

more eyeballs and likely a lot more conversions now we're going to turn to

the photos in the order as always I'm going to go ahead and preview them all

so let's do that

I took a look at the photos and I think that overall they're pretty good there's

some room for improvement as always and so let's get right into it I like this

photo a lot I love the purple flowers so I think that this is an interesting one

this potted plant back here looks like it's either dead or neglected maybe you

could I don't know fix that for the photo if you felt so inclined this room

I think the the bright light coming from the outside is a little overexposed it

does add to you know the vibrancy of the room but I think it's a little too

bright and also at the rest of the room looks a little bit gray or drab maybe

you could put a coffee table with some flowers or something over here I see

coasters maybe put a glass of wine or something again we're trying to make it

more beachy and vibey and I think you do a good job of that some of the other

photos and we'll get to those but this room doesn't seem to have that same sort

of beach vibe feel color upbeat sort of stuff and so that's a

room where you can improve quite a bit especially since it's your second shot

again this room again just looks a little bit thin or Spartan it doesn't

look that exciting it doesn't look like there's that much to do I think maybe

you're missing a corner table here with a lamp maybe a rug on the floor just

really minor stuff but I think it could be improved and look more inviting so

let's try and work on that here's the same photo which just shows that you

know a closet door basically so I'm not sure this adds a ton of value and the

description doesn't add a lot of value either so I'm not sure that this photo

really is necessary although I do like the octopus and that you know add some

of that Beach vibe this photo I think is really nice actually the wall color is

sort of blue there's some shells there's a fish I like the staging I might

actually set the table a little bit more if you wanted to reshoot it you know put

like silverware down and wine glasses or you know coffee mugs or whatever but

overall I think this is a superior photo to the ones that we've seen before and

so far as its beachy it's it's a nice blue it's got shells so I

like this photo a lot and you took the time to stage it although I think you

could take it one step further reshoot the photo and in five minutes have an

even better photo this photo is just out of focus and in today's 2017 sort of

Airbnb super host five star status it's out of place like it just doesn't

work there's really no excuse for anybody having any photos that are not

high resolution or out of focus and I understand that it's being nitpicky but

you're being compared to other people that aren't gonna have out-of-focus

photos also it seems like this I can't really tell that it is out of focus but

it seems like this cabinet door is open and blocking something so if you were

going to reshoot it I would probably close that again I would add some sort

of an interesting thing here a potted plant and orchid I'm not sure that this

towel here adds a lot of value and it kind of distracts what does catch my eye

and I'd be interested in seeing is a little bit more of this like Eden

kitchen sort of area so there you go this is what I wanted to see and again

I've got the fish and that looks really nice maybe you could take one shot

that's in focus that incorporates this little eating nook and the rest of the

kitchen I think that that would be good and again I don't think this towel adds

too much value it sort of looks like it's out of place and takes up a fair

amount of space here's a bedroom I think this looks really nice clean I don't

have too much to say again I think that this is fine it looks comfortable it

looks clean it looks inviting I can see it's nice and bright I don't see any

sort of air conditioner or anything like that it's a queen bed so this room is

okay this is a nice shot again with the starfish just incorporating all of what

you're there at the beach for I can't tell what this is you might want to put

it in the description is that just a really small television or is that

something else if it is a really small television I wonder if it's perhaps too

small to actually see it and I don't know if you want to invest more money or

not but you can get a 32-inch or whatever would fit in this space here

Rhea really inexpensively and wall-mounted

and would just look better probably be more usable for people to stream Netflix

or something like that come home after a full day at the beach they're tired they

want to just relax and watch something this television to me looks a little bit

you know less than ideal this room is really nice I actually really like the

colors I love the lamp with the shells I love the fish this looks probably more

inviting to me and more beachy than even the master bedroom

so if you could try and replicate some of this look and feel in the master and

then reshoot it I think that that would be more inviting this doesn't add too

much value to me at all but I've no reason to take it away I guess you're

just trying to highlight that it's got a dresser and it's bright but I'm not sure

that this photo adds a lot of value recognize that a lot of photos are

really important so people can see what it is that they're talking about but

that doesn't mean you want to jam photos in that don't add a lot of value because

people get tired and they bounce you don't want people to get tired or bounce

you want to keep them engaged looking at a dresser with a flamingo you know this

is where I start to think about bouncing here's a bathroom looks fine nice and

clean I like that the toilet seat is down relaxed whoo nice blues this is a

fine shot given what it is that you're photographing so I don't see much of a

room for improvement there maybe a little candle or a little potted plant

or something again just to bring some additional life and color to the

bathroom now here's a beautiful shot of beautiful traffic-free Beach this is

gorgeous this should be earlier when we talk about the order of events

paint the picture I may have never gotten to see this photo I would put

this maybe second or third and just peppered in there get people excited

keep them realizing you know why they're on your listing this is an unbelievable

shot I love this access to the beach I like the Sun again I would put some of

these earlier don't don't make a whole string of them don't have like your

title shot and then your bedroom shot or your living room shot in your case and

then five or six photos of the beach but maybe one or two photos of your property

one photo of the beach one or two photos of your property

the next photo of the beach again keep people engaged drip it out to them this

is fine I don't think it's quite as exciting as the other ones but you're

trying to show its proximity this one is fine again it's not my favorite I like

the other ones more but if you want to have more photos it's fine

again I like this this is you know paints a nice picture of what I

particularly like about this more than anything is that you say exactly where

it is it's the Ponce Inlet Lighthouse and it's four miles south the more of

that that you can do the better and in fact let's go back for a second here on

this here where you show they welcome to the Daytona Beach Shores you've

neglected a really good opportunity to say two blocks a hundred seconds less

than one minute a short walk a short bike ride I don't

know where you're located this doesn't help me either and that's a missed

opportunity so I would improve that and I think you'll see people respond to it

Racing's North turn dining on the beach is two miles south I assume that that's

important and a destination it's a beautiful shot and again I love the fact

that you indicate where it is located

boondocks half a mile south this is great my only concern with this again is

that it's pixelated which means it's not the highest resolution photo

you know I'm being nitpicky but I think that that's the kind of thing that can

be improved easily next time your boondocks

just snap another photo with your high-resolution camera almost all

cameras will take better quality photos than this boondocks restaurant at night

again it's sort of out of focus and then we're back to your title shot so overall

I think that the photos are really good there's rooms that I like more than

others there's really minor improvements that you can make to some of them and

then overall I would just make sure that your photos are not blurry they're all

you know in focus and high resolution and then add some of the descriptions

where we're located and what it is that we're doing there okay now on to the

thumbnail selection I do think this is probably the best thumbnail as it

relates to your bungalow it's really nice and inviting and I love the colors

and the trees and it looks like it's nice and private I particularly like

this little sign here catches my eyes but I would like to make a suggestion

where you a be test and what I mean by that is try running your

your Airbnb listing using this photo as you have been doing take a look at your

statistics in terms of the number of people that view and the number of

clicks and then your conversion rate having used this in the past and try

perhaps using a photo of the beach area and you can try either one of these two

I thought they were both both good photos this is my personal selection but

try this one and try this one and just see if the people that are looking at

the thumbnails as they scroll through your listing and everyone else is

listing if they're drawn to the actual photos of the beach or this walkway more

and it gets you more clickings and/or even more reviews especially if you were

to increase the description on these titles down here talking about

three-minute walk one block walk you know short bicycle ride we provide

bicycles whatever it is but I think that it's a worthwhile test so I love the one

that you've selected I think it's the best one of your bungalow but I think

perhaps time will tell whether one of these other two actually perform better

and if you have any comments or thoughts about that you or anybody that's

watching this please go ahead and leave them below because we're all just trying

to learn from one another ok let's turn now to the description and as I read it

a couple thoughts come to mind it's interesting here that you say this

charming beach bungalow is half a block away from the traffic free section of

the beach and somehow I didn't see it I'm encouraging you to put that into the

title you want to talk about how close it is because that's really why people

are staying here in fact we're gonna film another video about location and

just how important location is not so much in where you buy a place which

obviously matters but in the fact that I think there's a huge opportunity a

missed opportunity for most hosts to highlight and specify and bring people

to your location through marketing and so I think in this particular case as I

mentioned earlier putting this in the title would be better I also think that

the description is rather short which can be good and bad I think in this

particular case there's more information than you should share I think perhaps

Paul and Mark you guys should sit down open a bottle of wine and just maybe

record like why you bought this bungalow what

brought you here what'd you guys do in the community you try and highlight it a

little bit it's walking distance to restaurants beach activities be more

specific what activities what restaurants you

talk about the Space Coast and then Dean parks which theme parks bring it out

somebody may not know what theme parks are there and so while it's general and

helpful don't assume people know I would also suggest that you talk a little bit

more about it was completely remodeled that's very vague and doesn't really add

a lot of value so I would say something like this newly renovated charming beach

bungalow is only half a block away from the traffic-free section in 2012 we

remodeled which included boom boom boom boom whatever it is and my family and I

we use it we bought this place because we love going to X Y Z restaurant and we

do things on the beach including surf paddleboard I don't know whatever it is

that you do for a rainy day we love going to the Space Coast whatever it is

but like tell a story don't just list the facts bring it to life tell people

why you bought the place what you do there what other guests do there why

people come to the area what you do in the winter what you do in the summer is

it heated is it available for year-round you know things like that and similarly

this is very Spartan as well bedroom has a queen-size bed what we're seeing now

is a lot more elaboration the master bedroom has a queen sized bed it has

privacy away from the kids which is important for couples or this place is

great for two couples it's great for business try and be a little bit more

specific about you know what this is for you've done a really good job of just

detailing the facts but it's not really painting much of a picture it's not

asking me to come and stay it's not telling me you know why would choose

your place any versus any other it's just the facts and realize this is a

marketing exercise so you get to tell your story and it's only your story so

whatever you include or more specifically whatever you exclude

nobody's going to know I think that the thing that I find a little bit odd and

I'm not sure how you monitor it is that this washer and dryer are only

available for guests staying more than five nights I'm not sure why that's

important meaning like why don't you allow somebody who is staying there for

a long weekend and has you know wet bathing suits and towels and things that

they want to wash like why don't you allow that it seems a little off-putting

to be honest so if it's a real big deal then I guess the rules are your the

rules the house is your house but if I were staying here for two or

three nights and I read that that would just sort of like leave a bad taste in

my mouth even if I wasn't gonna do it was just kind of like I don't know Wow

how about I stay at a bungalow that has a washer and dryer that I can dry little

Ricky's you know bathing suits that the next day he's not complaining about a

wet bathing suit you've heard me say this before I am just not a fan of this

monthly discount of 60% you're basically giving it away basically all you're

saying is that you would rent this place out for your prime month whatever month

that is for a 14-day occupancy and my bet is if you do better photos better

description a little bit better in the marketing you'll be sold out instead of

14 days of occupancy activate you get 18 20 25 maybe even 30 at full asks so I

don't see any reason to give away 60% strict cancellation everything else

is included one of the things that I think we could all do better about is

talk about the wireless internet the speed of the wireless internet you've

heard me say this before maybe even take a screenshot go to speedtest.net on your

telephone and just take a screenshot of the upload speed and the download speed

assuming that it's anything that's reasonably fast that adds value and then

write it in the description what I'm doing right now the verizon files just

to put in perspective I did it the test yesterday it's a hundred and fifty down

and a hundred and sixty up so for me to not highlight that in my listing is

insane because somebody who's really using the internet or streaming videos

or whatever that adds a lot of value they're not going to get annoyed

frustrated with a constant pausing alright so let's go ahead and turn to

the final thing here which is the reviews and I love this 28 reviews five

stars that means you're a great host people love what it is that you're doing

and that's tremendous and so the the commentary that I have here is really

just to take you to that next level so you get more bookings more conversions

more money in your pocket it's not to suggest that you're not doing anything

improper in fact the tape speaks for itself 28 five-star reviews you know

exactly what it is that you're doing as far as the hosting is concerned I think

there's a little room for improvement in the marketing of your hosting and I

think that'll derive more conversions and therefore more money in your pocket

Paul and Mark's place was a life will get away and just a couple of minutes

walk from the beach that's great I'm not sure if it's that quiet there's no one

at the beach this is really nice I also note that you haven't taken the

opportunity to reply to any of these reviews and you really ought to that's a

missed marketing opportunity so go ahead and reply and again try and personalize

it this was a nice house for a family for two stayed near the beach less than

two blocks we love this quiet stretch again I think you need to highlight the

the location even more excellent location great place close to the beach

beach getaway a couple minute walk charming perfect for six we love the

bedding the house is very clean and cozy let's see here couldn't have been more

pleased fantastic place awesome house I love the location the house was so clean

Apollo was wonderful we're ten minute drive from Daytona and

a two minute so everybody keeps saying the same sort of thing you guys are

great hosts it's very nice and clean the location is amazing and I would just

suggest that that you highlight that more right I think it's great that other

people are highlighting it I think it's an opportunity for you to highlight it

and I would encourage it but clearly you're doing it really well and I love

the fact that you're having success with it I hope that this encourages you to

take a few minutes of your time and improve just some of the photos and some

of the listing in the description and really market your property because I

think you're onto something here that could be great and if you all watching

this have comments or feedback please go ahead and leave it in the

it's below because again we're a team and a community and the more that we

share the more that we learn in the continual learning space and if you want

your place reviewed go ahead and leave a request for that also and until then

happy hosting if you haven't subscribed to the channel please do and like and

share the video have a great day

For more infomation >> ENHANCE YOUR AIRBNB LISTING TITLE WITH THIS ONE TIP!! - Duration: 19:49.

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

" NOWHERE TO HIDE. " [BL] - Duration: 2:32.

I admit that I like you.

He's twenty one this year!

Only eight years ago, he was just thirteen years old!

Do you know Xia Yao?

I dare you to even only touch one finger of him

I'll wash your company away by blood

Do you need me to take him to hospital?

Go!

For more infomation >> " NOWHERE TO HIDE. " [BL] - Duration: 2:32.

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

Letters to an Asexual #50 (Changing Labels) - Duration: 19:24.

Okay, so, hi everybody!

This is gonna be a super off-the-cuff kind of unorganized video.

Um, I told you in the last one that I am moving to a new place, and that I wasn't sure if

I was gonna be able to make a video again in the apartment that I live in right now.

Um, but that I was gonna try just because it would be kinda cool to do my 50th Letters

to an Asexual video in the apartment where I started them.

Of course, this isn't my 50th video.

I've done many other videos that are outside of this specific series.

But you know, it just seems like a cool round number.

Um, and, but anyway, I'm moving, like, tomorrow.

So, everything's kinda packed up.

I still have so much to do, but I just really wanted to get this in, so, um, I'm gonna tie

in my Letters video to the theme of this video.

First I'm gonna show you, uh, what's kinda going on in my house, here.

Um.

Everything's all packed up.

Like, the place behind this loveseat that you might've been used to seeing those posters

there, and all my stuff is gone.

My computer's still up, but I'll take that down in a little bit.

Um.

Wanna see a whole bunch of boxes?

Hopefully you won't get seasick here, but I'll stop pretty soon if this kinda thing

makes you seasick, the shaky cam.

Look at all this!

I've got boxes just about everywhere.

Oh my goodness.

Um.

Ahhh!

Look at all this nonsense.

Anyway, um.

Yeah, um.

So, I found a house.

I'm renting a house.

It's a three-bedroom, two-bath house with an extra room that's not a bedroom, but it

has a fireplace in it.

And uh, I'm gonna make it into, like, my baking nook or something, and that'll be awesome

to be able to have that.

And my living room is, like, ginormous.

So um, I'm gonna be able to have like a library and a music room and stuff.

It's gonna be kinda cool.

Ya know, um.

Heh.

Sorry for how, uh, awkward this is.

I'm trying to find a good place to sit so I don't have to deal with all the shaky cam-ness.

I hope you can see me.

I haven't checked, but I've filmed enough videos that I think I'm in the camera.

Okay.

Um.

So, Letters to an Asexual Number 50, I'm gonna do it about endings.

And, uh, I'm not ending this series, but the, uh, common idea associated with asexuality

is that it's a phase, and that one day we'll grow up or grow out of it.

We'll move on to a different label, and you know, a lot of people consider that to be

just a type of maturing, um, and they may assign us an immature life outlook if, you

know, we continue to identify as asexual, they'll act like that's by definition a, an

immature way of living your life, because you know, they just can't process the idea

that some people's adult lives and adult relationships do not involve what they think of as typical

relationships.

So, you know, um, but what that does is it leads to some asexual people who may be exploring

and uh, may have been using that label for a good long time, and then they realize it

doesn't fit them.

And I, I'm really tired right now and I just didn't have the energy to dig up an actual

letter to this effect, but I have received, um, several letters from asexual people who,

well, I guess I should correct myself and say they were people who identified as asexual

at one point in their lives who are considering changing their label and feeling like they

are gonna be considered a traitor for doing that.

Um, you know, as if they're going to be adding fuel to the fire for the people who insist

that asexuality is a phase, and that for them, it kinda was.

And uh, that is a legitimate fear.

You know, you never wanna come to a place in your life where, you know, a community

that treated you well and was a comfort to you when it described you, that you realize

it's not fitting you appropriately anymore.

And you feel like you're betraying them by, you know, using a term that works better for

you.

But um, what I wanna say is identity is complicated.

Identity is sometimes fluid.

Identity is sometimes more nuanced than we give it credit for.

And maturing for everyone is--is associated with becoming more aware of who you are and

tailoring your life to the extent that you can to fit that person that you became.

But none of us are, you know, exactly the same as we were when we were children, or

young adults if we're not young adults anymore.

You know, just, it's natural that we change from who we were.

But, um, my perspective is that you don't ever completely leave that behind.

It's not like you crack--you crack out of an egg and you leave the shell behind even

though the shell helped you develop into who you are and it's no longer part of you.

I feel like if you're "growing out of" something, if you're changing your mind on what you wanna

call yourself, that doesn't mean that it wasn't an appropriate label for you when you thought

it fit you.

And it's also true that that fed into an understanding of yourself that helped you find the next

step.

It wasn't completely useless.

Um, and you probably met some great people if you were involved with the communities.

Um, for a specific example, I knew someone who identified as asexual for many years,

was very active in a couple of communities, and then they were also a trans person and

after they went through a medical transition over some time, they realized, "You know,

now that my body is closer to matching what I perceive myself as and what I wanted it

to look like, I'm starting to feel, you know, more comfortable with how I present and who

I am, and it's led to a sort of confidence that has made me feel like 'hey, um, I may

actually be interested in, uh, having sexual relationships with other people, and I can

actually see myself in the role that, ya know, I always thought was impossible before.'"

And ya know, that doesn't mean that for the rest of us it's all about insecurity or having

body image problems or something like that, and it also doesn't mean that that trans person

was an inauthentic asexual person at that point in their life, they felt that that was

appropriate, and that was what they experienced.

That was the right term for it.

And like I said, identity is really complicated.

There isn't a place you can go to get the test and say "Are you asexual or are you not."

And even though it changes, it doesn't mean that over time, like, you would come up more

asexual or less asexual on a, on a, on a test you can take.

It's just, it's just not a thing.

Um, so, there is no objective way to determine "Hey, are you asexual or are you not."

And therefore, it's all subjective.

It's a subjective experience.

It's a subjective term.

And you know, that's one of the reasons that I get so irritated when, um, science bros

who don't really understand, uh, some of the finer nuances of asexual identity and the

study of sexuality and identity, like, really wanna put things in boxes, ya know, gender

and sexuality, they wanna say it's a dichotomy of, you know, you belong here or you belong

here and there's no in-between, there's no changing, ya know, either ya know, you're

lying about who you are or you're wrong about it or some--ya know, just people like that,

they're very hard-nosed about what it's okay to call yourself.

And, ya know, I've never understood that level of investment that they have in other people's

identity, but ultimately it is, it's subjective.

It's SUPPOSED to be.

It's all about how you feel.

And it's a word for how you feel, so it should be something that CAN change without shame.

Um, so, first of all if you're an asexual person and you have questioned whether you're

really asexual and you've come to the conclusion that you really are, you're not less asexual

for having questioned it.

And if you're on the other side of that coin and you identified as asexual and then some

things have happened that make you doubt that or make you think "maybe I should explore

some other options," that's perfectly okay too.

And the rest of us are not gonna treat you like a traitor.

Uh, at least, you shouldn't treat people like that.

Um, I think that the community of asexual people by and large is an accepting community

that will encourage people to explore their identity whatever it is.

Um, it's not like you reach that conclusion that you're asexual, then you just stop thinking

about it.

We all continue living.

We all continue learning.

So, it's, uh, it's inevitable that some of us would, uh, maybe reconsider it.

And you know, it's not like there aren't straight people who realize later in their lives that

they aren't straight.

It happens frequently, but it's not like there's ever any campaign or focused smear tactic,

uh, associated with making it seem like straight people shouldn't be believed about their identity

'cause they might end up becoming something else.

It doesn't make them less legitimate overall.

And individuals who make those changes are not less legitimate either.

So um, anyway, I just, I, I, I've also seen, um, this is a complicated one, uh, that I

may have mentioned before, there was a person who said that they had been diagnosed as autistic

and that they no longer felt comfortable calling themselves asexual after they found out that

they were dignos--diagnosed as autistic.

And, like I said, it's complicated, 'cause there are plenty of asexual people who are

also autistic, I mean you can be both, and not feel like one thing is causing the other,

although some people feel that it is sort of a subgroup of their autistic experiences

if they're autistic.

But that's completely that person's prerogative to say, you know, "I feel like I'm asexual

because I'm autistic," ya know, it's allowed.

And if that person feels that "asexual" is an inappropriate term for them now, then they

can stop using it if it's making them uncomfortable.

But it doesn't mean they HAVE to, it doesn't mean that they're no longer an accurate representation

of the orientation.

And it also doesn't mean that they're embarrassing the rest of us or something, like, that's

kinda what the person had expressed is that, um, they were afraid that they were gonna

feed into a stereotype that asexual people are autistic or have developmental disorders

or something like that, and that if in their case it happened to be true, then they would

be contributing to damaging beliefs about asexual people.

But there just--there's so many ways to be asexual.

And there's so many ways to come to different conclusions after you use that for a while.

Who you were when you identified as asexual is still gonna be part of who you are even

if you don't.

And uh, it's certainly going to give you a, an insider perspective of what it's like to

be in this community, what it's like to be reacted to as a member of society identifying

as asexual.

You'll always have a special perspective on that, and that's also valuable, so um, I,

I heard a story of somebody who identified as a lesbian for many many many years, and

then when she was middle aged she realized that actually she was romantically attracted

to women, uh, which is still something that would allow people to call themselves a lesbian

if they chose to use that term, but um, that they were an asexual lesbian, and they said

it was actually harder to come out as asexual than it was to come out as lesbian, just for

that particular person at that particular time, because it was less known at the time

that she was talking about coming out to her relatives, and also she had this other stigma

to deal with where they had all gotten used to her saying she was a lesbian, and now she

was saying she's sort of this modified version of it, they don't know what to think.

They're thinking she's just like changing up the game or something.

But um, we should always be open to understanding people, um, with more information that they're

giving us, not clinging to previous definitions that WE think fit them better, or that WE

are more comfortable with.

Um, it's all about being able to communicate with each other.

Being able to share with other people what we're feeling, and being able to talk about

those things if we need to.

And uh, that's, that's really important.

Terminology is very important.

Labels are important.

I'm not one of those people who says, like, "Well just forget about labels 'cause we're

all human."

Ya know, that just, it just makes it meaningless, because things that exist have words, and

it's good to have a word for it if that's what you're experiencing and you're feeling

alone.

Anyway, um.

My ukulele's over there.

I think I will play you guys a song, sort of as a goodbye-to-this-apartment serenade.

Yeah.

I dunno if this is in the way.

Let's see.

Um.

I'm gonna play a song about, uh, the way things endure despite that they change, which is

by one of my favorite artists, Rebecca Sugar, so hopefully this won't be too embarrassing.

I'm super tired, so uh, I hope you'll enjoy my tired voice.

♪ Let's go in the garden, you'll find something waiting, ♪

♪ right there where you left it, lying upside-down. ♪

♪ ♪ When you finally find it, you'll see how it's faded, ♪

♪ the underside is lighter when you turn it around. ♪

♪ Everything stays, right where you left it. ♪

♪ Everything stays, but it still changes. ♪

♪ Ever so slightly, daily and nightly, ♪

♪ in little ways, when everything stays. ♪

♪ La da da da da da, la da da da da da, ♪

♪ la da da da da da, lada la da da. ♪

♪ La da, la da da da, la da da da da la, ♪

♪ la da da da da, la da da da da. ♪

♪ Everything stays, right where you left it. ♪

♪ Everything stays, but it still changes. ♪

♪ Ever so slightly, daily and nightly, ♪

♪ in little ways, when everything stays. ♪

♪ Ever so slightly, daily and nightly, ♪

♪ in little ways, when everything stays. ♪

Thanks for watching me for ten years or however long I've been doing these videos,

and I'll see you guys in my new house.

Thanks.

For more infomation >> Letters to an Asexual #50 (Changing Labels) - Duration: 19:24.

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♪ ZELDA: BREATH OF THE WILD THE MUSICAL - Animated Parody Song - Duration: 3:37.

Hyrule!

It's my favorite place

Though I've been away 100 years

Saving Hyrule

There's so much at stake

Ganon's locked away by Zelda's power

Four Divine Beasts

I must release from the monsters

Or this nightmare won't cease

King Rhoam's spirit explains what I need to do

There are four towns I must travel to

Work with Champions' spirits

To free the Beasts and to clean these streets

I'm starving

Take a break to hunt and cook

Looking around for places that are keys

To unlocking my sweet memories

Bokoblin guts and monster butts

Make good potions in the right portions

Finding all the shrines to build up my hearts

Make this horsey mine

Then go riding, fighting, climbing

My chances are better with the element of surprise

Get into Gerudo with my female disguise

To the Lost Woods for my Master Sword

Sharp and heavy, now almost ready

Fill the Sheikah Slate, got all my maps down

Ride a raft down the coast, hope I don't drown

Try not to fry and die outside of Goron Town

Wooaaahhhh

Woah

Aaaaahhhhh

Link, Link, Link, Link...

Aaaaaahhhhh

I'm ready for Ganon with help from my friends

Thank god for Daruk and his shield

Thank god for Mipha and her grace

Thanks to Urbosa, Revali, Ganon can't stop me

Ganon can't stop me, Ganon won't stop me

Now is the time to storm the castle

No hassle, I'll battle and I'll attack

-monsters in the streets-

The princess and spirits, Divine Beasts all have my back

But Ganon becomes a Dark Beast, use Light Arrows

Zelda, she ends him

Finally we've won

Saving Hyrule

Saving Hyrule

Hyrule

For more infomation >> ♪ ZELDA: BREATH OF THE WILD THE MUSICAL - Animated Parody Song - Duration: 3:37.

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Morning Routine with Gratitude and Essential Oils - Duration: 6:14.

my relationship with gratitude started probably 20 years ago when I read this

book called a simple abundance a day book of comfort and joy. I'll link it

below and you can also get a gratitude journal with it so it talks a lot about

gratitude in there so every day I try to wake up which is not an easy thing to do

with an attitude of gratitude it's not my normal tendency it's not how I

normally just exist ,it's something that I actually have to work on because I

love my bed and I love sleeping if sleeping was an Olympic sport I could

probably take the gold medal like I love sleeping so when I wake up

it's not pretty. In order to try and wake up with the best attitude possible

I have a little routine that I do and what I do is this little guy right here

I shake it up spray it up into the air it's a beautiful blend of essential oils

and I mix this together because all the properties and all the oils in here and

to steer you towards gracious existence right! it's really beautiful thing so as

im spraying this I and I'm starting to wake up I think oh my goodness I am

so grateful. I list things that I'm grateful for. Not like super deep meaningful

things but like the simplest things ever like im thankful that I just woke

up. some people did not wake up this morning there's tons of people to die in

their sleep like lucky me I get to have another day I am so thankful that I have

this mutt laying next to me he's so soft and curly I'm so thankful that I

love these sheets these sheets are so soft and I love my house it is so

cozy and then by then I'm starting to feel a little better about the fact

that I just woke up so then as I get up and as I am walking to the shower every step is

something else that I'm thankful for I'm so thankful for these fluffy socks

they're awesome I'm so thankful that my husband is so good to me I am so

thankful that we have running water I'm so thankful just the smallest things by

the time I get in the shower I'm like good I'm like feeling better already

it's like an amazing thing so the fact that I feel better after a few minutes

of being grateful for things is not a fluke there's actually science behind

the emotion of gratitude. so the emotion of gratitude if you write someone a

thank-you card or if you thank someone it's actually the person doing the

thankful it boosts their reward portion of their brain you feel a deeper

connection with someone that you have gratitude for and in that way they're

now calling gratitude a social emotion pretty amazing right. so just by being

grateful to someone you can increase relationship with them like it's a

no-brainer why would we be thankful all the time gratitude also lessens anxiety

and as a result you get better sleep and when you get better sleep you're a

healthier person so that's another great reason to be grateful it actually

improves your sleep I'm in right okay so not only do I have to use gratitude to

wake up in the morning but I can use gratitude you fall asleep sooner and

have a healthier sleep at night it's all about sleep for me apparently

gratitude affects the hypothalamus part of your brain which regulates

hunger and body temperature so you have a more stable appetite and body

temperature when you're grateful and then the fifth thing that I love that

science is proving is that you cannot feel anger and gratitude at the same

time or fear and gratitude at the same time so the fact that you if you read

Gabby Bernstein or A Course in Miracles or any of those type of books and you

understand that the number one thing that who makes us make bad decisions is

if they're fear-based or anger based so feeling gratitude if it helps steer away

those emotions then you're having much better place that you can that you

can make decisions from like that's really awesome so wake up in the morning

start your day with gratitude even if it's really hard for you I get it but it

is so worth it because starting your day off that way sets you in the right

trajectory what's in here that helps me with my morning gratitude ritual and you

should try this so it's in a spray bottle mixed with water I don't want her

like it smell so good I don't want to roll anything on my body in the morning

I'm just really lazy all I want to do is like spray this up in the air and smell

it this thing smells so good I can't help but smile when I smell it it's

amazing so in here I have two drops of lemongrass lemongrass promotes grounding

uplifting feelings to drop bergamot same thing it's like uplifting grapefruit two

drops of grapefruit and then I get a floral I have two drops of ylang ylang

and hair which is a loving oil promotes self-confidence two drops of

frankincense it's the oil of the truth it's a great well two drops of ginger

it's smells delightful it's so good for you

mix all of the oils together so that they can start getting all synergistic

and then add that mixture to water shake it up in a glass bottle spray it in the

morning and you will just be it's like heaven it's so good and start thinking

your positive thoughts you can think I'm so thankful for these oils that allow me

to start this thankful journey today I hope you start off tomorrow with a great

attitude of gratitude isn't the best way to start your day one thing about a bed

it's like amazing you liked this video you thought it was helpful make sure to

give me a thumbs up don't forget to subscribe thanks for watching I'll see

you in the next video

For more infomation >> Morning Routine with Gratitude and Essential Oils - Duration: 6:14.

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Westfield - Rhm.-B. WT - Duration: 5:50.

Thanks for the likes and comments!

Hi there, welcome to my channel!

Follow me on all social media links to keep up with my adventures.

I really appreciate all of your comments. I'd love for this channel to grow. Subscribe.!..It's free.

For more infomation >> Westfield - Rhm.-B. WT - Duration: 5:50.

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TRIBUTES AND THE END OF THE CHANNEL--TRIBUTOS E FIM DO CANAL - Duration: 0:25.

End of the channel

I'll read the comments by the end of this week, after that the channel will be completely without maintenance

But

I'm starting another channel, only with speedpaints and memes, without AMV's / Tributes, link in description

videos of speedpaint are private. If I did an Art Trade with you, and you want to speedpaint, contact me via DeviantArt or the hangouts of the new channel

Plz, don't ask me why, I just want to start from 0

About the Tributes/AMV's

The Banguela AMV will be available on my channel for you to see as many times as you want.

if you see another channel posting my video, let me know and report it

That's it, thanks for listening

For more infomation >> TRIBUTES AND THE END OF THE CHANNEL--TRIBUTOS E FIM DO CANAL - Duration: 0:25.

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PUBG Fun Live • Sub Games & more - Duration: 4:46:48.

For more infomation >> PUBG Fun Live • Sub Games & more - Duration: 4:46:48.

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Trap Mix 2017 ⚡ The Best Trap & Bass Mix 2017 ⚡ Car Music Mix 2017 - Duration: 1:00:38.

For more infomation >> Trap Mix 2017 ⚡ The Best Trap & Bass Mix 2017 ⚡ Car Music Mix 2017 - Duration: 1:00:38.

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

Conmigo Mi Amor Ep 10 (1/5) - Together with me - Duration: 11:23.

For more infomation >> Conmigo Mi Amor Ep 10 (1/5) - Together with me - Duration: 11:23.

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

Taehyung EXHAUSTED!!!@BTS SHOWCHAMPION #DNA2ndWin - Duration: 1:45.

This pose is the first ingredient of MICDROP!

I liked to see it slow it down. Sorry bout dat

I'm still waiting for Tae photo of this look. Please share if you found one

you gotta pause here

you might *think* this is just an expression...

his hands gesture always works out cool

this clip is from *HER JAM* cr as tagged

The Mic is to the DROP

and the grandpa walks

For more infomation >> Taehyung EXHAUSTED!!!@BTS SHOWCHAMPION #DNA2ndWin - Duration: 1:45.

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

Edição Especial WThreeX(Os Melhores Lances do FIFA no xbox 360) - Duration: 2:26.

The best throws of the FIFA in Xbox 360. Presents !

WThreeX special edition

Thank you for watching,sign up for the channel.

For more infomation >> Edição Especial WThreeX(Os Melhores Lances do FIFA no xbox 360) - Duration: 2:26.

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

How Filipino Men Mourn

For more infomation >> How Filipino Men Mourn

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

DELE A2. Tarea 4. Acuerdo: ¿tienda de barrio o centro comercial? - Duration: 4:08.

For more infomation >> DELE A2. Tarea 4. Acuerdo: ¿tienda de barrio o centro comercial? - Duration: 4:08.

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Publiczne egzorcyzmu o.Makary - Duration: 3:38.

For more infomation >> Publiczne egzorcyzmu o.Makary - Duration: 3:38.

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PRESSIONADO POR TODOS OS LADOS - Como se livrar da angústia (Paschoal Piragine) - Duration: 49:36.

For more infomation >> PRESSIONADO POR TODOS OS LADOS - Como se livrar da angústia (Paschoal Piragine) - Duration: 49:36.

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

Edição Especial WThreeX(Os Melhores Lances do FIFA no xbox 360) - Duration: 2:26.

The best throws of the FIFA in Xbox 360. Presents !

WThreeX special edition

Thank you for watching,sign up for the channel.

For more infomation >> Edição Especial WThreeX(Os Melhores Lances do FIFA no xbox 360) - Duration: 2:26.

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

GIRL TALK! - Duration: 9:32.

For more infomation >> GIRL TALK! - Duration: 9:32.

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

Santa Receita | Aprenda a fazer um delicioso pão rústico de frango com Julio Cruz - Duration: 15:15.

For more infomation >> Santa Receita | Aprenda a fazer um delicioso pão rústico de frango com Julio Cruz - Duration: 15:15.

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

Santa Receita | Tire suas dúvidas sobre direito imobiliário - 27 de setembro de 2017 - Duration: 16:32.

For more infomation >> Santa Receita | Tire suas dúvidas sobre direito imobiliário - 27 de setembro de 2017 - Duration: 16:32.

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Cesárea vs parto natural: cuál es la mejor opción para mamá y bebé - Duration: 6:24.

For more infomation >> Cesárea vs parto natural: cuál es la mejor opción para mamá y bebé - Duration: 6:24.

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

Scott Pilgrim card game arrives next week (Gamerati News Update) - Duration: 1:01.

The highly anticipated Scott Pilgrim's Precious Little Card Game by Renegade Game Studios

hits stores on the 4th of October, exactly a week from now.

The game was announced back in March with great fanfare and expectation amongst fans

of the comic book by Bryan Lee O'Malley.

In Scott Pilgrim's Precious Little Card Game you choose one of the comic book characters

to play with, each with its unique deck of starting cards.

The cards are double-sided so you can choose to solve the problems the game throws at you

through hard work and empathy or in the finest tradition of video games: gratuitous violence.

The game, just as the comic book, is about growing up; one to four players have to face

typical young adult problems, like dismantling the band, finding a job, renting an apartment,

facing giant robots sent by your evil ex, dodging fire balls and demons on your way

to the concert… y'know, typical adult stuff.

The game was designed by Keith Baker, so you know it's gonna be good.

MSRP is $39.99.

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Una partida de go completa de ejemplo, 1 de 2 - Duration: 14:39.

Hello everyone, I'm Miguel Angel Antolínez, Go School of Bilbao.

In this video we will see a game we played in 2005, Lin, a player

Chinese origin, which is still playing go with us, and myself.

At that time I gave Lin 4 Stones advantage, something that no longer occurs today.

Let's see the game played a little faster than normal for us

time to see it in less than 15 minutes.

The fusekis Lin were a bit strange at that time.

Lin is a strong player in the fight, but perhaps, at that time especially the

fusekis not get along at all.

This heading is closed at the corner.

You will live, but the influence abroad the white player is, in this case,

takes the initiative, plays tenuki, and goes on the other side, and is building territory

on the left side.

White invades the corner, and this is a mistake of black, this is a mistake, now white

short, and cutting works, there are two threats, the two stones above and two below.

Black is building a wall to make territory on the right side upwards.

White comes in.

Which he is ahead has the advantage.

In this case white, they decide to attack the corner.

Black is closing to keep the points on the side.

White is cornered in the corner Black, who eventually live.

Since they live it is a mistake to continue playing there, because they are destroying possible

ko threats for the future.

Here you have several variants to analyze, but we will not do here now.

White is running again influenced Exterior. That play is very strong.

Black does not answer.

Leave the stone in atari.

He is attacking the target group, which has eyes, so white he goes with that last

movement, now a knot of bamboo, connecting, and now have time to take

the stone, which is very large, because it threatens be the upper left corner.

White comes out, because it has no eyes.

This movement is very good for white, and black is making a wall construction

one moyo on the right side.

White so hard that central movement.

And now it will produce a fight in the middle of the board to see ... white to try

Moyo enter and black to defend him.

Now White will deliver a sacrificial stone, getting black balled was a little,

but has no problems, he comes out perfectly.

This move is bad, white, but black not fail and will lose four stones

on the right side.

That plays right white and traps four stones on the right, who have

escape.

This sacrifice stone by black does not work, does not work, White has no

capture problem now five black stones.

These plays are very large black, are He is entering what could have been territory

white, now threatens double atari, white He does not answer, and gets into the Moyo to reduce it.

White defend the court.

Atari, White argues, atari, now white takes advantage of that stone to reinforce will die

apelotonar position and a little black, and finally connects.

Black defends the territory below, and white He is looking eyes, since this group does not have

still eyes.

This move seeks to eyes, black attacks, presses on white, white group does

one eye, missing the second.

Black plays atari at the bottom and white force KO, thinking you have many threats

and you can win.

That threat inside, defends black, white Stretching the second eye looking up,

but he has yet to win the ko.

Again black, white defends threat, White takes the ko, black threatens to close,

This latest move threatens to close, white stretch upwards again threatens to shut black,

white connects and saves those three stones they were half dead, and this is no longer

a threat, black and white close defends ko, makes the second eye.

Black double atari, but do not eat those two stones, eat at the corner which is much

larger.

White forces a ko, which is very large position that if he wins he gets into the corner, now

They are fighting ko, defends black, white strength again, and now black does not answer

the threat, leaving five stones down, and stays with the corner, white takes

five stones.

That play is very large because it is closing the side, but you can still get white.

There was to have defended the atari.

Black now lose those five stones the right.

That ko could not fight, you had to defend.

And this last move of white is very large, the three stones that are carried down.

That play black is also very large, white save the two stones but let

catch him, and this struggle is also ko very large, there are many points at stake

ko with that, but at the moment they leave, They are playing down the ko is still pending.

This is a mistake in white, playing down here, no threat nothing is useless, and again

white is wrong, it's not a threat now black takes the ko, and possibly with that

ko win the game, there are many points.

White takes the stone, black lives in the corner, and yet a very little to end.

This white latter is very large, defends that court, this is also great, white,

in the second line.

This is the yose, endgame, here it important is to choose the plays with

value.

There are inaccuracies on both sides, but more or less are balanced.

Plugging neutral points, then count.

the prisoners are removed.

The game is fairly balanced, and finally we see that Black has 21 points, and white 19

Black has won by two points, ie, He decided to fight the last ko won

black.