Youtube daily report Oct 4 2018

All right,

Kagura of the yorozuya,

KOF All Stars, the Gintama characters make their appearance!

In the world of "KOFAS" the characters of Gintama appear, changing all the scenes seen so far.

We are also going to make a fuss!

Ex-member of the Joi faction

A ruthless demon,

Terrorist,

Assassin.

Inside me there is a dark beast that still wants to devour everything.

Special Skill: The game is over, go cry with your mom!

Send my regards to my teacher.

Sub commander of the Shinsengumi.

The demonic sub commander.

Cigarette.

Mayora.

So, here I go.

Special skill: Taste it well.

Here there is no flower field where they can do stupid things.

The Commander of the Shinsengumi.

Naked.

Stalker.

Gorilla.

Damn vandals, here I go!

Special Skill: When there is no god to defend you, you yourself become god.

This fight end up being our victory!

Captain of the 1st Shinsengumi Squadron.

Sadist of 1st.

Bazooka.

Love for your Sister.

The monster there, stop.

Special Skill: This time I'll be serious.

Special Skill: This time I'll be serious. They were not the great thing.

Go buy me a yakisoba bread, also do not forget the Jump.

Glutton

Umbrella.

Clan Yato.

Sukonbu

Kagura of the yorozuya, that's me!

Special Skill: Sadaharu! Come!

Special Skill: Sadaharu! Come! Hey? Where did Sadaharu go?

I am completely a city girl.

Lethargic

Wooden sword

Permanent Natural.

Yorozuya

Well, let's start.

Special Skill: Gintoki Great Riot!

The most foolish samurai in the universe, you bastards!

Face all your strength!

Great rebellion in an Action RPG.

Receive me in your download!

For more infomation >> Gintama × KOF ALLSTAR | All Guide Characters! Trailer English Sub - Duration: 5:11.

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

Абхазская аджика - 2 рецепта из красного и зеленого острого перца - Duration: 7:49.

Abkhaz adjika - 2 recipes from red and green hot pepper

If subtitles bother you, turn them off!

Hello friends, with you Dina! And I greet you on the Recipe Collection channel.

Autumn is the time of harvesting and harvesting for the winter and today I propose to prepare 2 recipes of the Abkhaz adzhika from red and green pepper.

It will be about the product that is prepared in the Caucasus, and many families have their own recipe for such adzhika.

I do not pretend to call my recipe a classic one, but just show you how I prepare it for my family.

Abkhazian adjika is an incredibly aromatic and tasty concentrated seasoning for many dishes.

As a rule, I use it as an additive in borscht and soups, especially kharcho, in pickling kebabs,

when roasting poultry or large pieces of meat, for the preparation of tomato or sour cream sauces and other dishes.

On my channel in the playlist "Procurement and conservation" there are other, interesting and tasty recipes blanks for the winter,

Look, if you have not seen, I will leave a link to the playlist in the description under the video.

So let's get started. For a start, prepare adjika from green pepper.

We try to use it in the first place, because such adjika contains fresh herbs.

For its preparation, we need green hot pepper.

It is better if he lays in the kitchen for a couple of days, hesitates a little and will not be so juicy, but you can also cook from fresh hot pepper.

We also need garlic and a large bunch of greens - basil, cilantro, dill and parsley.

And what is the Abkhaz adjika without dry herbs and spices?

A complete list of ingredients for both recipes can be found at the end of the video and in the description.

All products we need to grind thoroughly to a pasty consistency.

To begin, let's do pepper, it needs to be washed and dried.

You can remove the seeds from the pepper, so adjika will be less stinging, but I will not remove it, but I will roll it on the meat grinder along with the seeds, so I cut only the stem of the pepper from the pepper.

I want to draw your attention that when working with hot pepper you need to wear gloves, I will do it when I start to grind it.

I prepared the pepper and now with garlic and greens it is necessary to scroll in a meat grinder with the smallest lattice.

We skip the pepper through a meat grinder, if it is very large - cut it so that you feel comfortable.

Grind food preferably in the fresh air - in the summer kitchen, on the balcony or at least with the window open.

Following the pepper, we send the peeled garlic to the meat grinder, and I told you how to clean it in one of the previous videos, I will leave a reference in the description.

Next, grind fresh greens, in this recipe it is quite a lot - at least 100 g of each type.

Basil is better to use green, but I didn't have this, I took purple, I have to remove rough stems from it and leave only leaves and young twigs.

Cilantro, dill and parsley skip along with the stalks.

You can grind all the products for this recipe not only in a meat grinder, but also with a blender.

After we have ground the pepper, garlic and greens, mix a lot,

and add dry spices and herbs - I have dried cilantro and basil, and from spices - hops-suneli, utsho-suneli (but if you don't have one, add more hops-suneli),

freshly ground coriander, black pepper and coarse salt, salt in this recipe is at least 100 grams per kilogram of pepper.

Once again, mix everything well and again pass the whole mass through a meat grinder.

It is advisable to repeat this procedure 2-3 times to get the most homogeneous pasty consistency.

Here we have such a green adjika.

We leave it in the kitchen, stirring occasionally, for at least 3-4 days, so that fermentation will take place and some of the liquid will evaporate,

and then put it in small jars and store it in the fridge, no need to roll and sterilize.

Such adjika is called "raw", it is more juicy, aromatic and valuable in relation to the vitamins it contains, because it is prepared with the maximum amount of fresh ingredients.

Now prepare a red adjika, this recipe does not contain fresh herbs, it is more dense, pasty, oily due to the high content of nuts.

So let's get started.

Prepare the pepper, as in the previous recipe - the drier it is, the thicker the adjika will be, but it can also be cooked from fresh pepper.

We also need a lot of walnuts, garlic and spices.

In red pepper, as well as in green, we cut off the stem, and if you wish, you can remove the seeds, I do not remove.

Once again I remind you that all actions with hot peppers must be performed with gloves and, if necessary, in a medical mask.

Pepper is prepared and now it needs to be scrolled in a meat grinder along with nuts and garlic.

I miss the whole pepper, but if it is too large, you can cut it.

Then we send nuts to the meat grinder, I don't dry them, but that is up to you.

It is possible to cook this adjika without nuts, but it is they that reduce the hotness, give it a paste-like oil texture and a special soft taste.

It remains to scroll garlic.

Mix the crushed mass and add the spices - utsho-suneli, hops-suneli, chopped coriander and coarse salt.

Once again, mix everything and re-pass through a meat grinder.

Our Abkhaz raw adjika is ready!

Unlike green, it is thicker and more viscous.

Put it in jars and store in the refrigerator.

So, friends, I showed you two recipes of the Abkhaz adjika.

Such adjika preserves most of the vitamins, because stays fresh, it does not undergo heat treatment, it is prepared without sterilization and adding vinegar.

The green adjika is well preserved until the next season, and the red can be stored for several years, but only in the refrigerator.

I propose to cook and try both recipes of this wonderful adzhika,

I am sure that you will find her use for cooking your favorite dishes and will discover completely new tastes.

Hot pepper is a seasonal product, so do not miss the opportunity to make this extraordinary preparation!

I wish you good luck and bon appetit!

Friends, if you like these recipes - do not forget to put "Like"!

Thank you for sharing my videos and leaving your comments.

If you are on the "Recipes Collection" channel for the first time, subscribe and click on the bell to not miss new recipes.

I have a playlist on the channel "Preparations and conservation", where everyone will find something interesting for themselves.

All links on the screen and in the description.

Dina was with you. To new meetings, to new delicious recipes!

For more infomation >> Абхазская аджика - 2 рецепта из красного и зеленого острого перца - Duration: 7:49.

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

POP ETC - Broken Record (Official Video)

For more infomation >> POP ETC - Broken Record (Official Video)

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

Israel pronto para atacar sistemas de mísseis russos S-300 na Síria - Duration: 4:32.

For more infomation >> Israel pronto para atacar sistemas de mísseis russos S-300 na Síria - Duration: 4:32.

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

FÍHA tralala - BUMBARASA - MOĽA VOLOVÁ - Duration: 1:18.

For more infomation >> FÍHA tralala - BUMBARASA - MOĽA VOLOVÁ - Duration: 1:18.

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

Gimp 2.10.6: Bokeh Effect Technique Nr: 2 - Duration: 6:22.

In this Gimp Workshop tutorial, we are going to make a bokeh effect.

Right click on the thumbnail of the image in your image folder,

go to open with and click on Gimp.

If you want to use the same image as in the video,

there is a down load link in the video description.

If needed, we can press Ctrl+Shift+J to fit your image in the window.

Click on the new layer icon at the bottom of the layers panel,

to open the new layer dialog box.

Name this layer bokeh.

Make sure that the fill type is transparency.

Click okay.

Then we click the duplicate button 3 times,

so we have four transparent layers.

Right click on the layer, just above the portrait layer.

Go to color tag and hit yellow.

Now we go to the toolbox and we click on the paintbrush.

Choose brush sparks.

Make the size 400.

Check the option apply jitter and make the amount 2.

This will scatter the sparks when we paint them.

Then we can paint some yellow sparks in the image like so.

The size of the sparks and the pattern changes randomly when we paint,

and this depends on how we click and move the mouse.

We can always use Ctrl+Z to undo one or more steps and try again.

We do not want to much yellow however,

because the dominant color in our image will eventually be cyan like blueish.

When this looks okay, we right click on the layer above the active one.

Click on color tag and then on violet.

The paintbrush is still active, so we can paint some more sparks, like so.

They will also be yellow, but we will change that in a minute.

When we click the eye of the layer with the yellow tag off and on,

we can see how we are doing.

When we think its enough, we go to colors in the menu bar.

Here we hit hue/chroma.

We change the hue to minus 105.

Click the preview of and on, to see the difference.

Then hit okay.

Right click on the copy 1 layer.

Hit color tag and now we choose for the green one.

Go to the toolbox and make the paintbrush active.

Make some more splatters, like so.

Back to colors and to hue/chroma.

This time we make the hue 55.

Again we can click the preview of and on to see the difference.

Then we hit okay.

Now we go to the top layer, right click on it,

click on color tag and on the color blue.

Make the paintbrush active again.

Make splatters and sparks, like so.

We can add some more sparks than we did by the other colors.

When this is done, we click on colors and hue/chroma again.

Make the hue 130.

Click the preview button of and on,

and when we think it looks good, we hit okay.

Make the portrait layer active.

Go to colors and color balance.

We change the cyan red value to minus 40,

and the yellow blue value to plus 5.

The outcome of this depends also on the colors of all the other layers,

so you might want to do some experimenting.

When we feel its looks good, then we click okay.

Go ahead, and make the eraser tool active.

Change the opacity to about 50.

Choose brush hardness 025, and make its size about 200.

Then we make the yellow layer active,

and we can erase some of the yellow splats.

Make the violet layer active and do the same.

Go ahead and click on the green layer and erase where you think it is necessary.

And finally the blue layer.

We can also change the opacity of each individual layer to our liking.

To finish of, we select the portrait layer.

Then we go to colors again and now to curves.

We make the lighter areas a bit darker, like so.

Then hit okay.

And there we have it.

A sparkling bokeh effect.

I hope you like this video.

If so, please give it a like,

maybe write a nice comment,

and subscribe if you have not done already,

to support my channel.

Thanks very much for watching.

For more infomation >> Gimp 2.10.6: Bokeh Effect Technique Nr: 2 - Duration: 6:22.

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

Leif Alenstar's Channel - Duration: 4:44:30.

For more infomation >> Leif Alenstar's Channel - Duration: 4:44:30.

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

Motor protection Daewoo Leganza. Crankcase Daewoo Leganza. Tuning parts. Overview - Duration: 0:41.

For more infomation >> Motor protection Daewoo Leganza. Crankcase Daewoo Leganza. Tuning parts. Overview - Duration: 0:41.

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

Škoda Rapid Spaceback 1.0 TSI Greentech 95pk Drive + Tech pakket - Duration: 0:53.

For more infomation >> Škoda Rapid Spaceback 1.0 TSI Greentech 95pk Drive + Tech pakket - Duration: 0:53.

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

Gintama × KOF ALLSTAR | All Guide Characters! Trailer English Sub - Duration: 5:11.

All right,

Kagura of the yorozuya,

KOF All Stars, the Gintama characters make their appearance!

In the world of "KOFAS" the characters of Gintama appear, changing all the scenes seen so far.

We are also going to make a fuss!

Ex-member of the Joi faction

A ruthless demon,

Terrorist,

Assassin.

Inside me there is a dark beast that still wants to devour everything.

Special Skill: The game is over, go cry with your mom!

Send my regards to my teacher.

Sub commander of the Shinsengumi.

The demonic sub commander.

Cigarette.

Mayora.

So, here I go.

Special skill: Taste it well.

Here there is no flower field where they can do stupid things.

The Commander of the Shinsengumi.

Naked.

Stalker.

Gorilla.

Damn vandals, here I go!

Special Skill: When there is no god to defend you, you yourself become god.

This fight end up being our victory!

Captain of the 1st Shinsengumi Squadron.

Sadist of 1st.

Bazooka.

Love for your Sister.

The monster there, stop.

Special Skill: This time I'll be serious.

Special Skill: This time I'll be serious. They were not the great thing.

Go buy me a yakisoba bread, also do not forget the Jump.

Glutton

Umbrella.

Clan Yato.

Sukonbu

Kagura of the yorozuya, that's me!

Special Skill: Sadaharu! Come!

Special Skill: Sadaharu! Come! Hey? Where did Sadaharu go?

I am completely a city girl.

Lethargic

Wooden sword

Permanent Natural.

Yorozuya

Well, let's start.

Special Skill: Gintoki Great Riot!

The most foolish samurai in the universe, you bastards!

Face all your strength!

Great rebellion in an Action RPG.

Receive me in your download!

For more infomation >> Gintama × KOF ALLSTAR | All Guide Characters! Trailer English Sub - Duration: 5:11.

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

Абхазская аджика - 2 рецепта из красного и зеленого острого перца - Duration: 7:49.

Abkhaz adjika - 2 recipes from red and green hot pepper

If subtitles bother you, turn them off!

Hello friends, with you Dina! And I greet you on the Recipe Collection channel.

Autumn is the time of harvesting and harvesting for the winter and today I propose to prepare 2 recipes of the Abkhaz adzhika from red and green pepper.

It will be about the product that is prepared in the Caucasus, and many families have their own recipe for such adzhika.

I do not pretend to call my recipe a classic one, but just show you how I prepare it for my family.

Abkhazian adjika is an incredibly aromatic and tasty concentrated seasoning for many dishes.

As a rule, I use it as an additive in borscht and soups, especially kharcho, in pickling kebabs,

when roasting poultry or large pieces of meat, for the preparation of tomato or sour cream sauces and other dishes.

On my channel in the playlist "Procurement and conservation" there are other, interesting and tasty recipes blanks for the winter,

Look, if you have not seen, I will leave a link to the playlist in the description under the video.

So let's get started. For a start, prepare adjika from green pepper.

We try to use it in the first place, because such adjika contains fresh herbs.

For its preparation, we need green hot pepper.

It is better if he lays in the kitchen for a couple of days, hesitates a little and will not be so juicy, but you can also cook from fresh hot pepper.

We also need garlic and a large bunch of greens - basil, cilantro, dill and parsley.

And what is the Abkhaz adjika without dry herbs and spices?

A complete list of ingredients for both recipes can be found at the end of the video and in the description.

All products we need to grind thoroughly to a pasty consistency.

To begin, let's do pepper, it needs to be washed and dried.

You can remove the seeds from the pepper, so adjika will be less stinging, but I will not remove it, but I will roll it on the meat grinder along with the seeds, so I cut only the stem of the pepper from the pepper.

I want to draw your attention that when working with hot pepper you need to wear gloves, I will do it when I start to grind it.

I prepared the pepper and now with garlic and greens it is necessary to scroll in a meat grinder with the smallest lattice.

We skip the pepper through a meat grinder, if it is very large - cut it so that you feel comfortable.

Grind food preferably in the fresh air - in the summer kitchen, on the balcony or at least with the window open.

Following the pepper, we send the peeled garlic to the meat grinder, and I told you how to clean it in one of the previous videos, I will leave a reference in the description.

Next, grind fresh greens, in this recipe it is quite a lot - at least 100 g of each type.

Basil is better to use green, but I didn't have this, I took purple, I have to remove rough stems from it and leave only leaves and young twigs.

Cilantro, dill and parsley skip along with the stalks.

You can grind all the products for this recipe not only in a meat grinder, but also with a blender.

After we have ground the pepper, garlic and greens, mix a lot,

and add dry spices and herbs - I have dried cilantro and basil, and from spices - hops-suneli, utsho-suneli (but if you don't have one, add more hops-suneli),

freshly ground coriander, black pepper and coarse salt, salt in this recipe is at least 100 grams per kilogram of pepper.

Once again, mix everything well and again pass the whole mass through a meat grinder.

It is advisable to repeat this procedure 2-3 times to get the most homogeneous pasty consistency.

Here we have such a green adjika.

We leave it in the kitchen, stirring occasionally, for at least 3-4 days, so that fermentation will take place and some of the liquid will evaporate,

and then put it in small jars and store it in the fridge, no need to roll and sterilize.

Such adjika is called "raw", it is more juicy, aromatic and valuable in relation to the vitamins it contains, because it is prepared with the maximum amount of fresh ingredients.

Now prepare a red adjika, this recipe does not contain fresh herbs, it is more dense, pasty, oily due to the high content of nuts.

So let's get started.

Prepare the pepper, as in the previous recipe - the drier it is, the thicker the adjika will be, but it can also be cooked from fresh pepper.

We also need a lot of walnuts, garlic and spices.

In red pepper, as well as in green, we cut off the stem, and if you wish, you can remove the seeds, I do not remove.

Once again I remind you that all actions with hot peppers must be performed with gloves and, if necessary, in a medical mask.

Pepper is prepared and now it needs to be scrolled in a meat grinder along with nuts and garlic.

I miss the whole pepper, but if it is too large, you can cut it.

Then we send nuts to the meat grinder, I don't dry them, but that is up to you.

It is possible to cook this adjika without nuts, but it is they that reduce the hotness, give it a paste-like oil texture and a special soft taste.

It remains to scroll garlic.

Mix the crushed mass and add the spices - utsho-suneli, hops-suneli, chopped coriander and coarse salt.

Once again, mix everything and re-pass through a meat grinder.

Our Abkhaz raw adjika is ready!

Unlike green, it is thicker and more viscous.

Put it in jars and store in the refrigerator.

So, friends, I showed you two recipes of the Abkhaz adjika.

Such adjika preserves most of the vitamins, because stays fresh, it does not undergo heat treatment, it is prepared without sterilization and adding vinegar.

The green adjika is well preserved until the next season, and the red can be stored for several years, but only in the refrigerator.

I propose to cook and try both recipes of this wonderful adzhika,

I am sure that you will find her use for cooking your favorite dishes and will discover completely new tastes.

Hot pepper is a seasonal product, so do not miss the opportunity to make this extraordinary preparation!

I wish you good luck and bon appetit!

Friends, if you like these recipes - do not forget to put "Like"!

Thank you for sharing my videos and leaving your comments.

If you are on the "Recipes Collection" channel for the first time, subscribe and click on the bell to not miss new recipes.

I have a playlist on the channel "Preparations and conservation", where everyone will find something interesting for themselves.

All links on the screen and in the description.

Dina was with you. To new meetings, to new delicious recipes!

For more infomation >> Абхазская аджика - 2 рецепта из красного и зеленого острого перца - Duration: 7:49.

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

হৃদয় জুড়ে যত ভালোবাসা+LYRIC - Duration: 4:27.

Ridoy jure joto valobasha

Ridoy jure joto valobasha

Ridoy jure joto valobasha

Ridoy jure joto valobasha

Ridoy jure joto valobasha

Ridoy jure joto valobasha

Ridoy jure joto valobasha

For more infomation >> হৃদয় জুড়ে যত ভালোবাসা+LYRIC - Duration: 4:27.

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

Fortnite | Bili smo 5 #3 | - Duration: 16:32.

For more infomation >> Fortnite | Bili smo 5 #3 | - Duration: 16:32.

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

Why I Don't Believe in "Overmethylators" and "Undermethylators" | Chris Masterjohn Lite #74 - Duration: 5:56.

Are you an undermethylator or an

overmethylator? This is why I don't think

we should even be asking this question.

Hi. I'm Dr. Chris Masterjohn of

chrismasterjohnphd.com. And this is

Chris Masterjohn Lite, where the name of the game is

"Details? Shmeetails. Just tell me what works!"

And today we're going to be talking about

something that doesn't work.

I think every once in a while when

you talk about what works, you need to

stop and look at the things that don't

work in order to make sure that we're

keeping our focus where it should be.

And one thing that I think doesn't work, or

doesn't work good enough to use, is to

classify people into undermethylators

and overmethylators. And the

two big reasons why I don't like such a

system is that you can be undermethylating

one thing and overmethylating another

at the same time, and you can seesaw

back and forth between

undermethylation and overmethylation.

In fact, your principal problem

with methylation might be that you

seesaw back between undermethylation

and overmethylation. So as an example,

let's take the most talked about

genetic variation related here

which is MTHFR. This is the most

well-studied genetic variation in the

methylation system. What we know about

this is that it definitely alters choline

metabolism in a way that makes you

require more choline. It probably causes

overmethylation of glycine, and it might

cause undermethylation of everything else.

But we're not quite sure about this.

If it does, based on what it does to

metabolism, we would expect that it could

simultaneously cause symptoms

relating to overmethylating glycine,

such as trouble staying calm, trouble

falling asleep, or keeping blood sugar stable,

and simultaneously cause symptoms

related to the undermethylation of

dopamine, such as ruminating on negative

thoughts. In that case, we're talking

about being an overmethylator and an

undermethylator at the same time.

You can also have genetic

variations or variations in other things

nutritional and metabolic that are

altering the specific enzymes that use

methyl groups to methylate specific things.

For example, MTHFR is involved in

supplying methyl groups through using

the B vitamin folate, but there are other

enzymes that take those methyl groups

and methylate the things we are

talking about. For example, glycine is

methylated by glycine N-methyltransferase,

while dopamine is methylated by catechol-O-methyltransferase,

and histamine is methylated

by histamine N-methyltransferase.

You can have something impacting one of

those enzymes that makes you

overmethylate histamine when the

overall supply of methyl groups is normal,

or undermethylate dopamine when

the overall supply of methyl groups is normal.

So you could have undermethylation or

overmethylation of one thing because of

how the enzyme is impacted and

have the opposite problem

or have no problem in other areas.

So because of this, I just don't think that

it's useful to say you are an undermethylator,

you are an overmethylator.

I think what we want to do is we want

to start from the place that says, "Let's

take you as an individual and look at

what might be off balance, whether it's

undermethylation or overmethylation, or

both at the same time." And not how do

we take you as an overmethylator and

lessen your methylation, or you as an

undermethylator and increase your

methylation, but how do we take you as

an individual and put the things into your

system that will help your body properly

regulate the balance itself.

And I think the practical approach,

when you look at it that way, is different

because you're not just trying to decrease

something or increase something.

You're trying to put all the pieces of the

puzzle together that allows this system to

operate smoothly.

This episode is brought to you

by Ancestral Supplements.

Our Native American ancestors believed

that eating the organs from a healthy

animal would support the health of the

corresponding organ of the individual.

Ancestral Supplements has a nose-to-tail

product line of grass-fed liver, organs,

bone marrow, and more.

All in the convenience of a capsule.

For more information or to buy any of

their products, go to ancestralsupplements.com.

This episode is brought to you by

Testing Nutritional Status: The Ultimate Cheat Sheet.

Everything you could ever need to

know to optimize your nutrition all in one place.

Easier to find and use than ever before.

Get your copy at

chrismasterjohnphd.com/cheatsheet.

Use the code LITE5, that's all

capitals L I T E and the number 5, to get

five dollars off.

The audio of this episode was enhanced

and post-processed by Bob Davodian of

Taurean Mixing. You can find more of his

work at taureanonlinemixing.com.

All right, I hope you found this useful.

Signing off, this is Chris Masterjohn of

chrismasterjohnphd.com. This has been

Chris Masterjohn Lite,

and I will see you in the next episode.

For more infomation >> Why I Don't Believe in "Overmethylators" and "Undermethylators" | Chris Masterjohn Lite #74 - Duration: 5:56.

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

Rekindling a 'some' relationship | I've fallen for you ep.9-2 - Duration: 11:28.

Sungshin Women's University station

[Chae Won waits for her second confession guy]

JooE: He's coming

[The second confession guy makes his way up]

Byun Seung Ho - 2nd year of middle school (15) - Had a slight 'some' relationship with Chae Won

Slight 'some'

Park Chae Won: Oh my gosh

Byun Seung Ho: Did I catch you by surprise?

Park Chae Won: Yeah

Byun Seung Ho: I was interested in her upon entering middle school

We communicated through SNS

Chae Won would tell me that she likes strawberries

I don't have a sweet tooth

Chae Won likes it so I'll give it a try

We had a 'some' relationship last year

But it ended somehow

So I want to confirm her feelings

What do you think of my coming here?

Park Chae Won: I was a bit surprised

Byun Seung Ho: It's our first time meeting outside of school with our uniforms on

Does it feel different?

Park Chae Won: Yeah

Byun Seung Ho: You like strawberries, right?

I looked up a strawberry dessert place

Do you want to go?

Park Chae Won: Sure

Byun Seung Ho: Isn't your skirt too short?

Wearing that at school and outside

Lengthen your skirt

Park Chae Won: No way

Byun Seung Ho: Then wear pants

It's the 8th grade syndrome

Cuties~

[Strawberry dessert cafe]

Hello

Byun Seung Ho: You like strawberries, right?

Park Chae Won: Yup

Byun Seung Ho: Pick one

Can we have two strawberry sparkling and a strawberry tiramisu

[Awkward]

Byun Seung Ho: Do you want a knee blanket?

Park Chae Won: Yes

Thank you~

Your drinks are here

Park Chae Won: Pretty

JooE: Wow, it looks so good

[Strawberry tiramisu]

Park Chae Won: It's really pretty

Byun Seung Ho: Try it

Ah~! I want

I can't watch

Byun Seung Ho: Is it good?

Park Chae Won: Yeah

Byun Seung Ho: It's because it's from me

What is this?

I don't normally like strawberry

But since you like it

I'm trying it

It's not bad

Park Chae Won: How did you come here?

Byun Seung Ho: How did I come here?

We didn't get a chance to meet often

I missed you

Where did he learn those lines?

I missed you

Why? You don't like that I'm here?

Park Chae Won: It's not like that

He's very straightforward

Byun Seung Ho: You have some good-looking guys in your class

Park Chae Won: Right

Byun Seung Ho: Are you close with them?

Park Chae Won: I'm close with one of them

Byun Seung Ho: Can you not hang out with them?

I don't want to see that

Park Chae Won: You're always sleeping though

Byun Seung Ho: I'm awake during breaks

Park Chae Won: We don't really hang out

Byun Seung Ho: Don't hang out with them

Park Chae Won: Why? You're a guy too

Byun Seung Ho: Except me

They're not even dating yet

He's crossing the line

You can't stop her from meeting her friends

Byun Seung Ho: Let's say there's a guy that you really like

He asked to go out with you

But he doesn't approve of you liking idol groups

What would you do?

Would you give up idol groups?

Park Chae Won: I wouldn't give up either

Byun Seung Ho: But what if you really like him, and he really hates it?

Park Chae Won: But liking someone and being a fan are two different things

Byun Seung Ho: But still?

Park Chae Won: Isn't that obsession?

Byun Seung Ho: No, it's jealousy

Park Chae Won: I don't know which one I'd grow to dislike first

Byun Seung Ho: Ah okay

I can accept that

Push and pull

I can accept that

Byun Seung Ho: Earlier in the semester

We liked each other

Park Chae Won: It sounds weird if you say it like that

Byun Seung Ho: We did like each other

Park Chae Won: That was last year

Byun Seung Ho: In our first year of middle school

But our 'some' ended suddenly

Park Chae Won: I guess

Byun Seung Ho: Why?

Park Chae Won: I don't know

Seems like he's serious

Byun Seung Ho: I was disappointed that you wanted to stay friends

Park Chae Won: That was a year ago

Byun Seung Ho: Everytime I see you, that's all I can think of

Park Chae Won: You moved on too

[flustered]

Byun Seung Ho: I was upset at the time

Park Chae Won: Ah~ You were upset?

That's why you dated someone else?

This is a thriller

It's like a drama

Byun Seung Ho: No, we didn't date

There's something I want you to hear

Park Chae Won: What is it?

Byun Seung Ho: Something I want to tell you

Can you close your eyes for a second?

A letter>>

I wrote a poem

Park Chae Won: A poem?

Poems don't have a good success rate

Byun Seung Ho: Shy Guy

Take a listen

May liking you not be a thorn

Save me in your heart

Why am I getting goosebumps?

Save me in your heart

To know the depth of my love

When you look out the window on a rainy day

May you see my reflection in the puddle

Hide me deep in your heart

Invite me to your heart

I like you, Chae Won ah

It's a romantic suspense thriller

Byun Seung Ho: Here

What do you think?

It's from the heart

#I'veFallenforYou #IsItReal?

For more infomation >> Rekindling a 'some' relationship | I've fallen for you ep.9-2 - Duration: 11:28.

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Luxusní prostředí i přepychová péče: TAHLE nemocnice pomůže Týnuš Třešničkové - Duration: 2:49.

For more infomation >> Luxusní prostředí i přepychová péče: TAHLE nemocnice pomůže Týnuš Třešničkové - Duration: 2:49.

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SHORT TALKING, WET CROSSES [First-person] SHORT-TALKING - Duration: 3:29.

For more infomation >> SHORT TALKING, WET CROSSES [First-person] SHORT-TALKING - Duration: 3:29.

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Karolak: Przemiana Kożuchowskiej mnie nie podnieca - Duration: 3:11.

For more infomation >> Karolak: Przemiana Kożuchowskiej mnie nie podnieca - Duration: 3:11.

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Channel Update: Red Dead Redemption 2 [October 2018] - Duration: 2:41.

Hello there guys and girls, welcome to another monthly channel update

of mine.

Today I wanna talk about Red Dead Redemption 2.

I can't tell you how excited I am about finally getting to hold this game in my hands,

installing it and experimenting with the Rockstar Editor.

I think this is gonna be the first thing I'm gonna do, even before diving deeper into the

story mode of the game.

It is very likely that Rockstar Games will implement this feature into RDR2 because after

all the Rockstar Editor has been brought to consoles with the release of GTA V's PC

version.

This means they have already coded the framework for the tool and they would be flat out stupid

if they threw this out the window, because it is a fan favorite feature that allows us

to create free advertising for the game basically.

Also, there was this video of IGN from May where one of the guys actually said that the

developers used a tool similar to Rockstar Editor to create the trailers we've seen

so far.

This is why I am very confident that we will be able to create cinematics, machinima or

shorts again – however you wanna call it.

This is why I am already preparing the first videos to be shot in Red Dead Redemption 2

and I hope that I can realize these visions technically.

Once again I have a lot of ideas that I wanna put into funny and serious cinematics and

I love the boost of inspiration the game is already giving me.

It is really a breeze, no, a hurricane of fresh air hurling at me right now.

However I am still gonna work on some GTA V videos that have been on my mind.

I want to clear a couple of those off my to do list because it would be a shame to let

these scripts rot.

Other drafts however I will not pursue anymore because I will probably lack the time.

Also while Red Dead 2 will lead to amazing videos from many creators, it does have a

limited setting, being the Wild West from a long time ago.

GTA V offers more variety in that regard so I am not entirely ready to give that up yet.

I will only be dedicated to uninstall GTA V once GTA VI comes out for PC one day.

But that'll probably not happen before 2021 anyway and who knows if by that time we're

in the middle of another global armed conflict.

That's about it for this month's channel update.

Let me know what you think.

Thank you for watching and stay tuned, whanowa over

For more infomation >> Channel Update: Red Dead Redemption 2 [October 2018] - Duration: 2:41.

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Robot Grandma Takes Missing Boy... (says the mysteriously returned child) - Duration: 8:07.

Mount Shasta, in the state of California is a dormant volcano, which last erupted in 1786.

The mountain is considered by many to be a camper's paradise, but not by one family who

vacationed there in the summer of 2010.

Their small child disappeared there, for several hours.

When the child miraculously returned, he said he was with somebody... but the somebody,

was not human.

The Doe family, took a day trip to Fowlers Campground.

At six in the evening, Mrs. Doe was inside the camper, assembling potato salad.

Mr. Doe was outside, at the barbecue grill, cooking hamburgers.

He was watching his son Johnny play with the family dog.

Johnny Doe was three and a half years old.

After turning over a row of burgers, his father noticed that Johnny was out of sight.

Mr. Doe immediately called for his wife to watch the grill, and he looked around, yelling

his son's name.

The dog, who was still there, began to bark like the camper was on fire, and the parents

soon got scared.

After twenty minutes, Mrs. Doe called her sister, who lives nearby, and shortly the

search was joined by more family members.

The family believed that a child of Johnny's age was not likely to go exploring in the

woods.

They searched thoroughly all trails in the area, without seeing any sign of the boy.

The United States Forest Service was called in, as well as the sheriff.

The forest was combed by rescue personnel until late at night.

Of course the parents were sick with worry.

At 11:00 PM, five hours after his disappearance, a sheriff's deputy found him sitting cross-legged,

in the middle of a main trail, a trail which most of the searchers had been using all evening.

The family was ecstatic with relief.

The boy had not suffered a scratch, but they took him to the hospital anyway.

He received a clean bill of health.

They asked the doctor why Johnny was not talking.

The doctor said the child was probably frightened, by the agitation of his own parents.

Grandmother Kathy was babysitting Johnny the following week.

When he grew tired of playing with his train set, he looked up into her eyes and said,

"I don't like the other Grandma Kathy."

His grandmother asked him what he was talking about.

Johnny said, "Don't you remember, I was lost in the forest?

The other Grandma Kathy grabbed my arm.

She took me to a scary place.

But she's really a robot.

She has your hands and your feet and even your face.

She took me to a cave with spiders, and there were purses there too, and the purses were

all dusty.

I didn't touch a thing.

"Then when she climbed up the ladder, the lights made her look like a robot.

Other robots were there too, but they weren't moving.

She told me to lay down, then she looked at my belly button.

She told me I come from outer space, because they put me in mommy's tummy.

She wanted me to sit down on a piece of sticky paper, but I wouldn't do it, so she got mad.

Then she took me back to the trail, and told me to sit down, and wait for help."

This brought something to Grandmother Kathy's mind.

Six weeks before the boy went missing, Grandmother Kathy and her husband, had set up a tent in

Fowlers Campground.

She woke up in the middle of the night, face down.

Her shoulders felt stiff, and there was a pain at the nape of her neck.

The next morning, her husband woke up, she located another bite, on the back of his neck.

The bites were very small puncture wounds, which they blamed on mosquitoes.

The only other thing she could recall from that night, was seeing a pair of pale yellow

eyes among the trees, reflecting the beam of her flashlight.

The eyes vanished in a flash, and she thought she had seen a deer.

The "Robot Grandma" is one of the cases published by David Paulides, in his book series on wilderness

disappearances, entitled "Missing 411".

In a cluster of incidents at Mount Shasta, most of those victims who are lucky enough

to reappear, have no memory of their missing time...

Except for Johnny from, a boy who may have been too young, for his captor, to able to

erase his memory.

For more infomation >> Robot Grandma Takes Missing Boy... (says the mysteriously returned child) - Duration: 8:07.

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24 Hours in SENDAI | 10 Things You Should Do - Duration: 16:06.

Sendai - Tohoku's biggest city with 1.1 million people

And the place I've been lucky to call home for almost three years now

with more tourists visiting the region than ever before

Today we're gonna take a look at what to do in the city and the surrounding area

From one of Japan's most famous and picturesque coastal towns

and a local fishing port home to more sushi restaurants per capita than anywhere else in Japan

To a terrifying statue towering over the city

We'll discover some of the iconic dishes, stunning scenery and vibrant people

that make Sendai a worthy weekend trip away from Tokyo

There's no way we can make a video about Sendai without inviting a local celebrity

Somebody who was born here, somebody who knows the area and somebody who's lived here for at least 300 years now

without further ado, it's Ryotaro! How you doing?

Very well. Celebrity, you're right about that.

I was being sarcastic

Don't be shy just see the sad truth, you're right

Don't let it go to your head again

All right. So where are we Ryotaro? Where is this picturesque place we stand upon now?

So this is where the Sendai Castle used to be

It used to be here, there's no castle anymore but there's the ruins of Sendai Castle

Yes, if you come to Sendai Castle expecting a castle, you're going to be somewhat disappointed

It got hit by lightning?

There was a fire

It got burnt down, like most castles in Japan it got burnt down

Most castles in Japan are actually rebuilt, but in Sendai they didn't bother

Instead they put a big statue here of Lord Masamune Date - the guy that founded Sendai and the local area

He tried to unite Japan actually, but he couldn't

He couldn't do it?

No, he couldn't do it

We can't all get what we want in life

Exactly

But if you've just arrived in Sendai I think this is a good starting point

Because you've got one of the best views, the best view of Sendai by far

And you can also try one of Sendai's most famous and popular dishes

So while you're up here at Sendai castle, you can enjoy the first local dish of Sendai

Which is actually a milkshake, Zunda milkshake

For the longest time I got Zunda confused with Zumba - the Brazilian dance

Equally as intriguing

But this is made of edamame, green beans, green soybeans that have been chopped up and mixed into the milkshake

I never wanted to try it because I thought how can that possibly be appealing?

For years on end he was like "Try zunda milkshake! Try zunda milkshake!"

Well I said that

And I said I'll take it at my own pace - my own pace is three years

Then I came up here two months ago, tried it, fell in love with it

Now you're addicted, obsessed with it!

I'm addicted and obsessed with it

How many have you had today already?

This is our third one. But I needed two to remind myself of the flavour.

Remind yourself, right...

And the flavour is vanilla ice cream with a hint of salt and a kind of nutty undertone

It gives it a very moreish addictive taste.

Trying your best to explain how it tastes

That's how you describe things

This is the best place to experience it, to try it, sitting here overlooking Sendai

Staring at the giant terrifying white statue in the distance

Look at this - this is Daikannon

Actually means "goddess of mercy"

When this was built in 1991, it was not popular at all by local people - and still isn't

When this was built in 1991, it was the tallest statue in the entire world

Now it's only the sixth tallest statue

But as Ryotaro said, its reputation isn't that great with the locals

Because it wasn't built by a temple, it wasn't built by a church or anyone

it was just built by a rather rich company, who had a bit too much money to spend leftover

That said, it is an incredible statue and you can go inside it

There's lots of mini statues and things but personally I wouldn't bother

I'll just come here, get a little photo for Instagram and move on

In recent years Sendai a5 Wagyu has joined the ranks of Japan's top cuts of beef

And today we've come to try Sendai beef served in four different recipes

And joining us for our tasting is an actual genuine celebrity this time

The most successful foreign musician living in Japan - frontman of pop rock group Monkey Majik, Blaise Plant

Who as well as being a resident of Sendai, is also our friend.

So Blaise, cheers for joining today.

Thanks for having me Chris, appreciate it

Difficult job, reviewing Sendai beef

By the way, Ryotaro is here. You can see him in the mirror ladies and gentlemen

Somewhere around here... I'll see here and then we'll block him out

So this restaurant specializes in Sendai beef and they've got a variety, pretty much every variety of Sendai beef known to man

We've got sushi, which has come out first. We've got steak and we've got shabu shabu coming later.

And sukiyaki later on as well

Sendai gyu is one of the highest ranked beef cuts in Japan

And can only be bred by licensed farmers

And with a rank of A5 denoting the obscenely marbled cuts of beef

It's not long before our favorite inevitable phrase makes an appearance

That meat just melts in your mouth, you could probably eat it with a straw

Melts in your mouth doesn't it

We've filmed beef quite a lot in these videos.

We've used the phrase "melt in your mouth" maybe 300 times in the last 2 years

So we vowed to never use it again

So now whenever I eat beef I can't use that phrase

Really why not?

Yeah, because I just feel like it's unoriginal

But it's all right, because you're here we can get around that

Is there another way of saying "melt in your mouth" without using the phrase "melt in your mouth" though?

Cuz I'll be damned if there is - there isn't. If there is let us know in the comments!

Round 2 is shabu shabu

You take a thin slice of A5 beef you put it in some hot water

About 10 to 15 seconds and BANG! It's cooked, ready to go.

Put it in some yuzu sauce, stick it in your mouth - job done.

Question is, how does it taste?

Mr. Blaise, and remember you can't use the phrase "melt in your mouth"

I know, I was just thinking about that

You've already used your trump card once this time

Gotcha. All right, well you know what? I'm gonna have to say...

Umarvellous! Umarvellous!

Am I okay to say that, or?

He's just quoted his brand new song

Disgusting isn't it? You have someone in your videos and they start promoting their stuff.

Sorry man, you gave me the opportunity

Your new song is Umarvellous, which is a combination of UMAI meaning delicious in Japanese

and marvellous meaning, marvellous innit

There's a dance that goes along with it too, so

He really wants you to watch that video

It is a good video, especially the 80s aesthetic in the video

It's an homage to our good old friends Earth Wind & Fire

Check it out

So our last dish is Sendai gyu in steak form

Blaise's is already gone

I said Blaise, let's just wait so we can film it

No, it's gone

Of the ridiculous amount of sendai gyu based dishes we've had today, which one was your favourite?

Well there was a lot of beef that was eaten today, so it's kind of hard to...

A staggering amount

But I gotta say the sukiyaki

Just because Sendai gyu goes really well with it

just because of that sweet marble

If you're in a hurry and you're looking to try another iconic meaty dish

Sendai's most famous food is gyutan, literally barbecued beef tongue

Popular in the city since the late 1940s

Barbecued to perfection and flavored with salt or miso - gyutan is typically served along barley rice and tail soup

You'll have no trouble stumbling upon the dish whilst wandering around the Sendai station area

Just follow the salty scent of the grilled beef and you'll be on the right track

So Blaise, you've lived in Sendai 18 years

Yeah, where would you recommend to people visiting Sendai for the first time, somewhere that's actually good

I've got a great place for you guys!

When you go straight out to the coast, there's another town called Matsushima

It's one of the most beautiful places you'll ever visit

Definitely on your bucket list

Matsushima

Matsushima

So, this is Matsushima Bay

It's one of the three historic scenic sites in Japan along with Miyajima in Hiroshima and Amanohashidate in Kyoto

It's quite a buzzing atmosphere, there's lots of things going on

Dozens of ferries going out every hour

Restaurants and stalls, temples and people here just to escape the city

And given that it's only half an hour away from Sendai, it's definitely worth a visit

So in Matsushima Bay there are 264 islands

And the best way to see that is to take a ferry and it costs about 1500 yen

So if you're coming to Matsushima the most popular dish to eat typically are oysters

Which you can find at pretty much any restaurant along the waterfront

But we popped in for something a little bit more light today - kinako sando

The best way to describe it is it's profiterole meets meringue. It's got a kind of crispy outer shell of meringue with the softness of a profiterole

But there's a difference in there

There's a cream in there right? You'll find that

That cream actually, it's made out of the roasted soy flour

and also butter and egg white actually

You know it's good because when Ryotaro and I are filming we usually do a few takes

but we've only had time to do one take this time

Given that I've basically eaten it all already

Yeah, because otherwise, you know, not gonna be able to film anymore.

We have to get it right the first time today.

I think if there's one thing to do or see in Matsushima, it's this.

This is Ensuin Gardens, Ensuin Temple

Just behind Matsushima Bay behind the waterfront

There's this beautiful sprawling garden that feels like a compilation of all the best bits of Kyoto rolled into one

We've got the rock garden. We have a bamboo forest.

temples, shrines

And these really cool cave carvings that look like something out of Indiana Jones

If there's one place you've got to come, this is it

I always bring people here and they absolutely love it.

Best of all apparently Einstein came here in the 1920s

So if you do come here you're walking in the footsteps of Einstein. If that doesn't sell it to you - nothing will.

Just ten minutes south of Matsushima is the port town of Shiogama

Which holds the record for having the most sushi restaurants per capita of anywhere in Japan

That's not just because Shiogama is historically a major port town

But because of the way the tuna is supplied to the local sushi restaurants

So if you're in Sendai and you want to get some sushi, when you get the best freshest sushi around

most people come to the nearby town of Shiogama

Which is just next to the city on the coast

And in-between Matsushima and Sendai

Shiogama, what does literally Shiogama mean?

Well shio means salt

And gama means pot

Salt pot. That's how you remember it - get that meme in your head

Yeah Shiogama faces the sea and they used to make salt from the sea water

Because Shiogama's got the biggest raw tuna market

So when you go to a sushi restaurant

Surely all sushi's raw right?

Well it is, but when the fishermen catch sushi right, they actually make tuna frozen normally

So when they go to the market and defrost the tuna, and that's how it's delivered to the sushi restaurant in the end

However in Shiogama it's the biggest raw tuna market. So it gets refrigerated only it doesn't get frozen

So when you eat the tuna it comes in the freshest state

It's about as fresh as it gets.

Exactly. So why are we still talking?

Dig in

This is seriously good

Amazing. Obviously you can get sushi anywhere in Japan, and they're all fresh

But the quality, and cost performance

"Cost performance?"

Good cost performance.

What an elegant romantic way of explaining it

Mmm you can taste the cost performance

Earlier on Ryotaro mentioned that the best way to see Matsushima Bay is to hop on a ferry

But if you have a little bit more time to spare or you just love fishing there is a slightly more adventurous alternative available

So we're out here in the middle of Matsushima Bay in what might be the world's smallest boat

It's a little bit scary. But other than that, it's a very calm beautiful evening!

There was a typhoon yesterday that swept through the area and we're now experiencing the calm after the storm

So it's actually very nice

Today if we don't catch any fish. We don't have any dinner

So let's go and see how Mr. Ryotaro is getting on with the fishing.

How good are you actually at fishing?

Very good, very good.

Genuinely?

Well yeah, I mean like the last time I fished I was 12

And I was really good back then.

Did they have fishing rods back in the 1920s?

Here we go!

Even Ryotaro caught something

Yeah I did!

This is gonna be tempura! Yeah, look at that!

It's a gobi

So while I've been flying the drone everybody's been picking up sticks and just been beating the sea hitting the sea

This is either some weird Japanese tradition that I don't know about, or there is actually a reason behind it. Let's find out

So we we have set up a net and we're actually hitting the surface of the sea

to actually surprise the fish so that it goes all the way there and goes into the net

They all said there is no point of actually fishing with a rod when you can actually do this because they got a lot of fish by doing this

You're just banging it on the side of the boat

Having beaten the sea with sticks for 20 minutes

We reel in the net and head back to shore to turn the spoils of our trip into a fresh mouth-watering supper

So welcome to Ryotaro's Kitchen

Oh god.

And what we've got here is actually...

It's the channel nobody's been waiting for...

So this is it. There's spoils of a fishing trip well done

I'm pretty happy with what we've caught, what you've caught. Well done! To think you actually did something of value for once

The greater Sendai area is the perfect place to spend a weekend away from Tokyo

If not for the city then certainly to escape to the coast

For more information and all the fantastic locations we visited on our trip

You can find all the details in the description box below

But as always guys, thanks for watching. Thank you. We'll see you next time!

Let's go and enjoy Ryotaro's cooking.

I love how you've got all these freshly caught fish then we've just got some hotdogs

Freshly caught from Matsushima Bay!

Umarvellous

To be fair that could be a really good bround, bround breaking...

Bround breaking, what are you talking about?

Jesus christ...

For more infomation >> 24 Hours in SENDAI | 10 Things You Should Do - Duration: 16:06.

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全世界有能力擊敗美國會是哪一個國家？說出來你一定心服口服 - Duration: 3:15.

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秦嵐：我敢關掉濾鏡，佘詩曼：我也敢關掉濾鏡，網友：看出差距了 - Duration: 3:07.

For more infomation >> 秦嵐：我敢關掉濾鏡，佘詩曼：我也敢關掉濾鏡，網友：看出差距了 - Duration: 3:07.

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Hyundai i20 1.2i i-Motion - Duration: 1:11.

For more infomation >> Hyundai i20 1.2i i-Motion - Duration: 1:11.

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必將自食苦果！剛剛，這兩國背叛了南海和平！ - Duration: 6:23.

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Fox Friends First 10/4/2018 ™️ Breaking Fox News October 4/2018 [Best Cut] - Duration: 15:50.

breaking fox news

For more infomation >> Fox Friends First 10/4/2018 ™️ Breaking Fox News October 4/2018 [Best Cut] - Duration: 15:50.

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For more infomation >> 美언론, "류현진 1선발 현명해.. 커쇼 옵트아웃 영향?" - Duration: 6:58.

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Mazda Premacy 1.8I EXCLUSIVE AIRCO PDC 120DKM - Duration: 1:04.

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Undertale漫配翻譯 ------ 生病 (CC字幕)*委託 -先糖後刀注意- - Duration: 1:39.

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Volvo V70 2.4 D5 136kW/185pk Spaceball6 EDITION I CLIMA + CRUISE + LEER + RTI NAVI + DAKRAIL + TREKH - Duration: 1:07.

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Life is like Attack on Titan (Life is like series) - Duration: 1:15.

One year has passed since then.

Life is like Attack on Titan.

I can finally afford food.

We create walls around us so people don't get in.

I might be able to buy my car.

We don't want to explore outside our comfort zone.

But eventually, someone will destroy those walls.

Why is your head so big?!!

So we start running back and we hide away.

I just wanted a Honda Civic.

We keep running and we lose more and more.

And then, we just give up.

I thought I gave up.

Until you realize you have to go forward.

Why do I keep standing up?

I'm struggling. I have no reason.

You have to reclaim what is yours.

Maybe I do have a reason.

So you start to work on yourself.

It's all I've got

Even when it's hard, you still go on.

You will form friendships that will stand by you.

We saw him saving everyone.

They will defend you even in the worst of times.

There is no greater glory dying for that belief.

And even when those walls seem to be breaking down,

He's dead.

even when there're people who are stopping you from growing,

you keep going.

To be a coward or fight?

You take back what is yours.

You expand the boundaries outside your comfort zone.

Or sit here and watch.

Because it was yours, to begin with.

But if I win, I live.

And the only way to win is to fight.

For more infomation >> Life is like Attack on Titan (Life is like series) - Duration: 1:15.

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Qual é o fundamento de críticas cada vez mais duras ao caça F-35? - Duration: 4:39.

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1 Cup of That Drink Every Morning and the Fat on your Belly Will Disappear - Duration: 3:57.

a glass of it every morning and your belly will disappear

it is known that to lose weight is healthy eating is essential.

change of habit that brings benefits for the body is to consume

fruits and vegetables drink water practice some sport such as walking or walking

but as a complement to everything this can include two ingredients

have properties that offer numerous benefits for the

our health and that when united improve by allowing our

metabolism accelerate the ingredients of which we are speaking are honey and

cinnamon is known that both honey and cinnamon are used since

ancient by the Chinese the Greek Egyptians they gave

uses to these ingredients in which we can repeat today with this

combination it is possible to achieve all types of medicines and for this reason

incorporated into their usual medicinal product these natural ingredients help

fight against arthritis or cold and the flu can also lower cholesterol and

to alleviate cardiovascular diseases Now let's explain how you use the

according to each type of disease the mixture honey and cinnamon will serve you for these

six purposes one helps to lose weight from drinking a

cup of hot water mixed with 4 tablespoons of honey and cinnamon

morning and evening regulate the levels of glucose accelerates the metabolism burns

fat and removes excess fluid in the body which allows us to lose weight more

fast 2 eliminates that when seeing yourself in the mirror

You will not want to find pimples. or blackheads is not even then you can

to make a cream based on cinnamon and honey with which you can end this

problem this natural mask is one of the best homemade recipes that exist

to exfoliate and smooth the skin apply to the area of ​​acne leaving

all night you will have to remove it with water

lukewarm in the morning 3 lowers cholesterol how to reduce cholesterol levels in

up to 10% in just two hours you can lower cholesterol

mixing two tablespoons of honey and a tablespoon of cinnamon in a

cup of hot water and then drinking four fight against arthritis

heat properties are antioxidants which combine these two ingredients

improve joint health and improve makes it an ideal ally for diseases

caused by arthritis and arthrosis drink a cup of the mixture in the morning and

another before sleep 5 increases libido Cinnamon is considered by many to be

parish with natural for both men as for women

You should take a spoon in the morning and another before going to sleep to improve

your intimate meetings, I know Honey recovers the liver like a

for the figaro because it helps to recover the nutrients that were

lost during the day their flavonoids and organic acids

recomposes the liver and that is why we should take two tablespoons of honey before

to get the best results

and besides all that you already ate toast with honey and cinnamon in the snack is

combination helps in the reconstruction of damaged ear tissue

incredible

if you liked leave your opinion in the comments leave

your like sign up for the channel and share this video with your friends

see you later

For more infomation >> 1 Cup of That Drink Every Morning and the Fat on your Belly Will Disappear - Duration: 3:57.

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131861 - Duration: 2:42.

For more infomation >> 131861 - Duration: 2:42.

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Australijczycy o Kopcu Powstania Warszawskiego - Duration: 4:01.

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O Irã revela o 'Kowsar', seu primeiro caça de produção local - Duration: 2:35.

For more infomation >> O Irã revela o 'Kowsar', seu primeiro caça de produção local - Duration: 2:35.

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L-Karnitín a jeho benefity | GymBeam | Ján Král - Duration: 9:23.

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Maggiorato o Monofilare?! - Duration: 9:42.

For more infomation >> Maggiorato o Monofilare?! - Duration: 9:42.

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Maria Pakulnis szalała z rozpaczy po śmierci męża. Dalej się z tym nie uporała… - Duration: 6:03.

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FÍHA tralala - BUMBARASA - MOĽA VOLOVÁ - Duration: 1:18.

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Znany raper sprawcą włamania? Jest nagranie z monitoringu - Duration: 3:27.

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Gintama × KOF ALLSTAR | All Guide Characters! Trailer English Sub - Duration: 5:11.

All right,

Kagura of the yorozuya,

KOF All Stars, the Gintama characters make their appearance!

In the world of "KOFAS" the characters of Gintama appear, changing all the scenes seen so far.

We are also going to make a fuss!

Ex-member of the Joi faction

A ruthless demon,

Terrorist,

Assassin.

Inside me there is a dark beast that still wants to devour everything.

Special Skill: The game is over, go cry with your mom!

Send my regards to my teacher.

Sub commander of the Shinsengumi.

The demonic sub commander.

Cigarette.

Mayora.

So, here I go.

Special skill: Taste it well.

Here there is no flower field where they can do stupid things.

The Commander of the Shinsengumi.

Naked.

Stalker.

Gorilla.

Damn vandals, here I go!

Special Skill: When there is no god to defend you, you yourself become god.

This fight end up being our victory!

Captain of the 1st Shinsengumi Squadron.

Sadist of 1st.

Bazooka.

Love for your Sister.

The monster there, stop.

Special Skill: This time I'll be serious.

Special Skill: This time I'll be serious. They were not the great thing.

Go buy me a yakisoba bread, also do not forget the Jump.

Glutton

Umbrella.

Clan Yato.

Sukonbu

Kagura of the yorozuya, that's me!

Special Skill: Sadaharu! Come!

Special Skill: Sadaharu! Come! Hey? Where did Sadaharu go?

I am completely a city girl.

Lethargic

Wooden sword

Permanent Natural.

Yorozuya

Well, let's start.

Special Skill: Gintoki Great Riot!

The most foolish samurai in the universe, you bastards!

Face all your strength!

Great rebellion in an Action RPG.

Receive me in your download!

For more infomation >> Gintama × KOF ALLSTAR | All Guide Characters! Trailer English Sub - Duration: 5:11.

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2018-10-04: Minuta s XTB - Duration: 1:19.

For more infomation >> 2018-10-04: Minuta s XTB - Duration: 1:19.

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Абхазская аджика - 2 рецепта из красного и зеленого острого перца - Duration: 7:49.

Abkhaz adjika - 2 recipes from red and green hot pepper

If subtitles bother you, turn them off!

Hello friends, with you Dina! And I greet you on the Recipe Collection channel.

Autumn is the time of harvesting and harvesting for the winter and today I propose to prepare 2 recipes of the Abkhaz adzhika from red and green pepper.

It will be about the product that is prepared in the Caucasus, and many families have their own recipe for such adzhika.

I do not pretend to call my recipe a classic one, but just show you how I prepare it for my family.

Abkhazian adjika is an incredibly aromatic and tasty concentrated seasoning for many dishes.

As a rule, I use it as an additive in borscht and soups, especially kharcho, in pickling kebabs,

when roasting poultry or large pieces of meat, for the preparation of tomato or sour cream sauces and other dishes.

On my channel in the playlist "Procurement and conservation" there are other, interesting and tasty recipes blanks for the winter,

Look, if you have not seen, I will leave a link to the playlist in the description under the video.

So let's get started. For a start, prepare adjika from green pepper.

We try to use it in the first place, because such adjika contains fresh herbs.

For its preparation, we need green hot pepper.

It is better if he lays in the kitchen for a couple of days, hesitates a little and will not be so juicy, but you can also cook from fresh hot pepper.

We also need garlic and a large bunch of greens - basil, cilantro, dill and parsley.

And what is the Abkhaz adjika without dry herbs and spices?

A complete list of ingredients for both recipes can be found at the end of the video and in the description.

All products we need to grind thoroughly to a pasty consistency.

To begin, let's do pepper, it needs to be washed and dried.

You can remove the seeds from the pepper, so adjika will be less stinging, but I will not remove it, but I will roll it on the meat grinder along with the seeds, so I cut only the stem of the pepper from the pepper.

I want to draw your attention that when working with hot pepper you need to wear gloves, I will do it when I start to grind it.

I prepared the pepper and now with garlic and greens it is necessary to scroll in a meat grinder with the smallest lattice.

We skip the pepper through a meat grinder, if it is very large - cut it so that you feel comfortable.

Grind food preferably in the fresh air - in the summer kitchen, on the balcony or at least with the window open.

Following the pepper, we send the peeled garlic to the meat grinder, and I told you how to clean it in one of the previous videos, I will leave a reference in the description.

Next, grind fresh greens, in this recipe it is quite a lot - at least 100 g of each type.

Basil is better to use green, but I didn't have this, I took purple, I have to remove rough stems from it and leave only leaves and young twigs.

Cilantro, dill and parsley skip along with the stalks.

You can grind all the products for this recipe not only in a meat grinder, but also with a blender.

After we have ground the pepper, garlic and greens, mix a lot,

and add dry spices and herbs - I have dried cilantro and basil, and from spices - hops-suneli, utsho-suneli (but if you don't have one, add more hops-suneli),

freshly ground coriander, black pepper and coarse salt, salt in this recipe is at least 100 grams per kilogram of pepper.

Once again, mix everything well and again pass the whole mass through a meat grinder.

It is advisable to repeat this procedure 2-3 times to get the most homogeneous pasty consistency.

Here we have such a green adjika.

We leave it in the kitchen, stirring occasionally, for at least 3-4 days, so that fermentation will take place and some of the liquid will evaporate,

and then put it in small jars and store it in the fridge, no need to roll and sterilize.

Such adjika is called "raw", it is more juicy, aromatic and valuable in relation to the vitamins it contains, because it is prepared with the maximum amount of fresh ingredients.

Now prepare a red adjika, this recipe does not contain fresh herbs, it is more dense, pasty, oily due to the high content of nuts.

So let's get started.

Prepare the pepper, as in the previous recipe - the drier it is, the thicker the adjika will be, but it can also be cooked from fresh pepper.

We also need a lot of walnuts, garlic and spices.

In red pepper, as well as in green, we cut off the stem, and if you wish, you can remove the seeds, I do not remove.

Once again I remind you that all actions with hot peppers must be performed with gloves and, if necessary, in a medical mask.

Pepper is prepared and now it needs to be scrolled in a meat grinder along with nuts and garlic.

I miss the whole pepper, but if it is too large, you can cut it.

Then we send nuts to the meat grinder, I don't dry them, but that is up to you.

It is possible to cook this adjika without nuts, but it is they that reduce the hotness, give it a paste-like oil texture and a special soft taste.

It remains to scroll garlic.

Mix the crushed mass and add the spices - utsho-suneli, hops-suneli, chopped coriander and coarse salt.

Once again, mix everything and re-pass through a meat grinder.

Our Abkhaz raw adjika is ready!

Unlike green, it is thicker and more viscous.

Put it in jars and store in the refrigerator.

So, friends, I showed you two recipes of the Abkhaz adjika.

Such adjika preserves most of the vitamins, because stays fresh, it does not undergo heat treatment, it is prepared without sterilization and adding vinegar.

The green adjika is well preserved until the next season, and the red can be stored for several years, but only in the refrigerator.

I propose to cook and try both recipes of this wonderful adzhika,

I am sure that you will find her use for cooking your favorite dishes and will discover completely new tastes.

Hot pepper is a seasonal product, so do not miss the opportunity to make this extraordinary preparation!

I wish you good luck and bon appetit!

Friends, if you like these recipes - do not forget to put "Like"!

Thank you for sharing my videos and leaving your comments.

If you are on the "Recipes Collection" channel for the first time, subscribe and click on the bell to not miss new recipes.

I have a playlist on the channel "Preparations and conservation", where everyone will find something interesting for themselves.

All links on the screen and in the description.

Dina was with you. To new meetings, to new delicious recipes!