I think I know the key problem with my TEM sections.
Sometimes the way we thought safest could actually turn out to be worst~~~
2010年10月27日星期三
10-27-2010
We are lucky that still have power in NW apts.
So many houses are out of power due to the strong wind~~~
One tree fell down, kind of sad @@
So many houses are out of power due to the strong wind~~~
One tree fell down, kind of sad @@
2010年10月24日星期日
10-24-2010
再来搬运，弘一大师语录，唉我快烦死了～～～～
无心者公，无我者明。
以淡字交友，以聋字止谤；以刻字责己，以弱字御侮。
事不可做尽，言不可道尽。
学一分退让，讨一分便宜；增一分享用，减一分福泽。
恩怕先益后损，威怕先松后紧。
涵容以待人，恬淡以处世。
必有容，德乃大；必有忍，事乃济。
以虚养心，以德养身，以仁义养天下万物，以道养天下万世。
不为外物所动之谓静，不为外物所实之谓虚。
刘念台云：“涵养，全得一缓字，凡言语、动作皆是。”
应事接物，常觉得心中有从容闲暇时，才见涵养。
逆境顺境看襟度，临喜临怒看涵养。
人生最不幸处，是偶一失言，而祸不及；偶一失谋，而事幸成；偶一恣行，而获小利。后乃视为故常，而不恬不为意。则莫大之患，由此生矣。
于作事，必克己谨严，要做到极致。于生活，应戒绝奢华，一切从简。
不自重者取辱，不自畏者招祸。
事当快意处须转，言到快意处须住。
物忌全胜，事忌全美，人忌全盛。
人当变故之来，只宜静守，不宜躁动。即使万无解救，而志正守确，虽事不可为，而心终可白。否则必致身败，而名亦不保，非所以处变之道。
安莫安于知足，危莫危于多言。
心思要缜密，不可琐屑。操守要严明，不可激烈。
以情恕人，以理律己。
识不足则多虑，威不足则多怒，信不足则多言。
缓字可以免悔，退字可以免祸。
处难处之事愈宜宽，处难处之人愈宜厚，处至急之事愈宜缓。
强不知以为知，此乃大愚。本无事而生事，是谓薄福。
无事时，戒一偷字。有事时，戒一乱字。
论人当节取其长，曲谅其短。做事必先审其害，后计其利。
穷天下之辩者，不在辩而在讷。
伏天下之勇者，不在勇而在怯。
何以息谤？曰：无辩。
何以止怨？曰：不争。
处事须留余地，责善切戒尽言。
喜闻人过，不如喜闻己过。
乐道己善，何如乐道人善。
论人之非，当原其心，不可徒泥其迹。
取人之善，当据其迹，不必深究其心。
修己以清心为要，涉世以慎言为先。
恶莫大于纵己之欲，祸莫大于言人之非。
人褊急，我受之以宽宏。
人险仄，我待之以坦荡。
德胜者，其心平和，见人皆可取，故口中所许可者多。
德薄者，其心刻傲，见人皆可憎，故目中所鄙弃者众。
欲论人者先自论，欲知人者先自知。
知足常足，终身不辱。知止常止，终身不耻。
无心者公，无我者明。
以淡字交友，以聋字止谤；以刻字责己，以弱字御侮。
事不可做尽，言不可道尽。
学一分退让，讨一分便宜；增一分享用，减一分福泽。
恩怕先益后损，威怕先松后紧。
涵容以待人，恬淡以处世。
必有容，德乃大；必有忍，事乃济。
以虚养心，以德养身，以仁义养天下万物，以道养天下万世。
不为外物所动之谓静，不为外物所实之谓虚。
刘念台云：“涵养，全得一缓字，凡言语、动作皆是。”
应事接物，常觉得心中有从容闲暇时，才见涵养。
逆境顺境看襟度，临喜临怒看涵养。
人生最不幸处，是偶一失言，而祸不及；偶一失谋，而事幸成；偶一恣行，而获小利。后乃视为故常，而不恬不为意。则莫大之患，由此生矣。
于作事，必克己谨严，要做到极致。于生活，应戒绝奢华，一切从简。
不自重者取辱，不自畏者招祸。
事当快意处须转，言到快意处须住。
物忌全胜，事忌全美，人忌全盛。
人当变故之来，只宜静守，不宜躁动。即使万无解救，而志正守确，虽事不可为，而心终可白。否则必致身败，而名亦不保，非所以处变之道。
安莫安于知足，危莫危于多言。
心思要缜密，不可琐屑。操守要严明，不可激烈。
以情恕人，以理律己。
识不足则多虑，威不足则多怒，信不足则多言。
缓字可以免悔，退字可以免祸。
处难处之事愈宜宽，处难处之人愈宜厚，处至急之事愈宜缓。
强不知以为知，此乃大愚。本无事而生事，是谓薄福。
无事时，戒一偷字。有事时，戒一乱字。
论人当节取其长，曲谅其短。做事必先审其害，后计其利。
穷天下之辩者，不在辩而在讷。
伏天下之勇者，不在勇而在怯。
何以息谤？曰：无辩。
何以止怨？曰：不争。
处事须留余地，责善切戒尽言。
喜闻人过，不如喜闻己过。
乐道己善，何如乐道人善。
论人之非，当原其心，不可徒泥其迹。
取人之善，当据其迹，不必深究其心。
修己以清心为要，涉世以慎言为先。
恶莫大于纵己之欲，祸莫大于言人之非。
人褊急，我受之以宽宏。
人险仄，我待之以坦荡。
德胜者，其心平和，见人皆可取，故口中所许可者多。
德薄者，其心刻傲，见人皆可憎，故目中所鄙弃者众。
欲论人者先自论，欲知人者先自知。
知足常足，终身不辱。知止常止，终身不耻。
2010年10月23日星期六
Regular life
I will go to bed at 11:00 pm from now on (emmmm from tomorrow, today is a little late). Haha
Almond-Cranberry Biscotti
1 1/4 cups all purpose flour
1/2 (or 1/3 if you want to reduce the sugar) granulated sugar
1 tsp baking powder
1/4 tsp salt
1 cup almond slices (you can reduce just according to your taste)
1/2 cup dried cranberries
2 eggs
orange zest from two oranges
1. Preheat the oven to 325 F.
2. Mix the flour, baking powder, sugar, salt in a large bowl with a wooden spoon, then mix in the almonds and cranberries.
3. In another large bowl, beat the eggs, then mix in with the dry stuffs with the spoon until it forms a sticky, moist dough.
4. Line a cookie sheet with parchment or foil. Dump the dough on the sheet. Shape it into a 7 by 11 1/2 inches rectangle.
5. Bake until the dough is golden brown on top and slightly darker brown around the edges, about 25 minutes. (If you find the color changes too quickly during baking and it seems to be burned before done, REDUCE the heat. Lower heat will help make a lighter color, while higher heat will help make a darker color, I prefer using a lower temperature at first for about 15 minutes, then increase the temperature to get the desired color).
6. Transfer the dough to a cutting board, cut it crosswise into slices about 1/3 inch thick. (Use a sawing motion to break through the crust then push down on the knife).
7. Put the slices back into the baking sheets. Put back into the oven. Bake until the biscotti are light golden brown and feel dry.
About 10-15 minutes. Transfer the biscotti to a cooling rack to cool completely.
2010年10月20日星期三
2010年10月16日星期六
The moonlighting role of pyruvate carboxylase
Moonlighting proteins: old proteins learning new tricks
Moonlighting function of proteins: new roles of proteins which have been discovered for other functions. Here the pyruvate carboxylase is known as converting pyruvate into phosphoenolpyruvate (PEP) in gluconeogenesis, its moonlighting role is involved in the assembly of yeast peroxisomal oligomeric alcohol oxidase (AO).
The discovery of its new role:
1. Ozimek et al. (2003) isolated the yeast mutants that have accumulation of inactive alcohol oxidase monomers (which should be active in octomer). Mutant strains were transformed with a yeast genomic library, fragments that could complement the abnormal phenotype show high similarity with pyruvate carboxylase sequences.
2. Ozimek et al. (2007) identified the region of pyruvate carboxylase gene that are responsible for its moonlighting function by producing the random mutants in the pyruvate carboxylase gene.
3. Hubert et al. (2010) identified the amino sites that are involved in its moonlighting function via PCR based site directed mutagenesis. And multiple sequence alignments showed all these sequences are conserved in the normal yeast strains but the mutant strains with failure alcohol oxidase function.
This serial papers also showed a general idea for the identification of new proteins and the coding genes:
Mutant discovered -->
Transformed with whole genomic library to find out the genes that could compliment the mutant -->
Database search and multiple line alignments to see what these genes are, or what they are similar with -->
Randomly disrupt the gene to see which part is critical for the function -->
Site directly mutagenesis, which will restrict the essential sites within the gene or the DNA sites within the gene.
Moonlighting function of proteins: new roles of proteins which have been discovered for other functions. Here the pyruvate carboxylase is known as converting pyruvate into phosphoenolpyruvate (PEP) in gluconeogenesis, its moonlighting role is involved in the assembly of yeast peroxisomal oligomeric alcohol oxidase (AO).
The discovery of its new role:
1. Ozimek et al. (2003) isolated the yeast mutants that have accumulation of inactive alcohol oxidase monomers (which should be active in octomer). Mutant strains were transformed with a yeast genomic library, fragments that could complement the abnormal phenotype show high similarity with pyruvate carboxylase sequences.
2. Ozimek et al. (2007) identified the region of pyruvate carboxylase gene that are responsible for its moonlighting function by producing the random mutants in the pyruvate carboxylase gene.
3. Hubert et al. (2010) identified the amino sites that are involved in its moonlighting function via PCR based site directed mutagenesis. And multiple sequence alignments showed all these sequences are conserved in the normal yeast strains but the mutant strains with failure alcohol oxidase function.
This serial papers also showed a general idea for the identification of new proteins and the coding genes:
Mutant discovered -->
Transformed with whole genomic library to find out the genes that could compliment the mutant -->
Database search and multiple line alignments to see what these genes are, or what they are similar with -->
Randomly disrupt the gene to see which part is critical for the function -->
Site directly mutagenesis, which will restrict the essential sites within the gene or the DNA sites within the gene.
2010年10月15日星期五
Grand Rapids, Michigan
Went to Grand Rapids for the Artprize 2010. Such a great city with very beautiful old buildings and friendly peopel, I wish I had been there earlier!
Chinese style rice, with cabbage and pork
Looks like stir-fried rice, but actually not.
Recipe:
1. Two cups (the cup for your rice cooker, not the measure cups) of rice, cooked with two and half cups (also the cups for the rice cooker) water. Cook the rice just as usual. When the rice is almost really but not, put in the cabbage on the top, until fully cooked and keep warm letting it stand for 10-20 minutes.
2. Half of the cabbage, chopped.
3. One pound ground pork. Stir fried:
- Three shallots, chopped into small cubes (pieces).
- A little ginger, chopped. (Just three-four slices)
- 1/2 to 1 tsp sugar, this will make the meat taste fresher, very important!
- Salt, according to your own need.
- Soy sauce, also according to your own need.
- 1 tbsp vegetable oil.
Heat the pan first, until very hot, put in the oil, stay for several seconds then put in the ginger and shallots, stir fry, until smells very good (and the shallots looks yellow and soft. Put in the ground pork, stir rapidly to prevent clot forming. Stir fry until most water in the pork comes out and oil begins to come out. Pull in the soy sauce and sugar, stir fry, adjust the taste with some salt if necessary. (And you can also add tiny amount of vinegar, but just little, which will make the pork taste better). Stir fry until fully cooked.
Finally put the cooked pork in the rice, finely combine the rice, cabbage and pork. Since we do not add salt into the rice and cabbage, you may need to prepare the meat a little more salty than usual, then the rice will taste just all right after the combination.
The Daring Cooks October, 2010 Challenge: WE ARE ON A ROLL!
The famous and delicious Mediterranean rolls!!!
However, those I bought from restaurants are always a little too sour for me : -$. This time we could create by ourselves~~
Also, those in the restaurants have little meat in it (if any), and my stomach is always not very happy for only rice and sour flavor, haha. But here meat + rice + fresh but moderate sour is perfect!
Here is the recipe.
However, those I bought from restaurants are always a little too sour for me : -$. This time we could create by ourselves~~
Also, those in the restaurants have little meat in it (if any), and my stomach is always not very happy for only rice and sour flavor, haha. But here meat + rice + fresh but moderate sour is perfect!
Here is the recipe.
This time, we used grape leaves. But I think the cabbage leaves also fit well. But in that case, I would make it a little more salty. In China, we have similar rolls -- napa cabbage leaves with meat in it, but also with traditional Chinese spices for cooking meat.
SEPTEMBER 2010 DARING BAKER CHALLENGE: Get Creative!
Here is the recipe.
Very very lovely cookies! Though a lot too much sugar here @^^@. And I'm not sure the artificial color is good to health or not (of course it says no harm ~~) I just used the dark chocolate and white chocolate for decorating.
This could also be used on the Christmas ginger house, I bet.
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