【加減乘除的人生】
I have been very broke and very broken before.
(60 cents in bank, hello!)
In those dreadful days of brokenness, I spent countless long nights binge watching Youtube and blog surfing. From midnight all the way to dawn.
I lamented at how many other people are more successful, eloquent, smarter and better-looking than me.
Influencers, bloggers, content creators, Youtubers...
The more I watched and read, the more broken and stupid I felt.
My failed businesses have knocked the wind out of me and I lost the confidence to be a Feng Shui practitioner, despite Shifu and my husband egging me on.
I assumed I would suck at it, just like how I failed at everything else.
I hid for a very long long time in my eggshell, refusing to tell people that I know Metaphysics or the Dharma to help them with their life problems.
I can't even help myself. How am I qualified to help them?
Fast forward 5 years later, I am blessed with a growing audience through my writing and FB Livestreams.
That I am able to monetise what I have been learning for the past 11 years and changing people's lives, one Bazi at a time.
What's more astonishing was I self-taught myself into doing up videos on the topics that matter most to my heart.
Watching YouTube make my dreams come true. #yesmumthatstrue
You may have read that I produced a Vesak Day video, a Mothers' Day video, a Summer Health Guide and a Father's Day video for Shifu in the last 2 months. Their combined total views are over 3000.
It felt bittersweet to hear from my husband he liked my videos.
You see, years ago, when I was crippled by my business, I asked the Husband if his company needed a marketing person for their social media.
I thought they could do better in their FB marketing and gave him a lot of ideas.
The husband brushed me off, saying that his boss was unlikely to have the budget to take me in. I tried bargaining for just $200/mth for trial. But was turned down flat. #stingy
I was forced to come out and do something on my own. #女人當自強
Life feels like a Ferris wheel of deja vu sometimes.
2001. My first attempt in doing videos started in NUS Buddhist Society. I was sought to be the Vice-Chairperson in the Freshmen Orientation Camp committee. At that time, my mum bought a Sony camcorder and somehow we came up with the idea of doing a video, introducing Buddhism to the freshies, modelled after the 城人雜誌 variety show.
We went to a few temples in Singapore, of Tibetan, Mahayana and Theravada linages, showcasing the difference in various styles of prostration and offerings. My Chairman Vincent Kwan and another Comm. member starred in the video, while I did the voiceover and shooting.
I had to beg my Bizad friend who was a whiz in IT stuff, to help me edit. I parked like an owl at his home for several nights till after midnight.
Despite all the efforts we put in, the video wasn't well-received by the freshies. They felt Buddhism is one complicated maze after watching it. But the seniors liked it.
I learnt the importance of understanding my target market and perceived customisation.
Not that I understood that better when I did businesses.
I only got it after I became a Feng Shui practitioner and marketing online for a year through more trial and error.
Before the few videos I did this year, I had produced videos for Shifu a few years back. They received generally good response on his budding FB page. Despite being very low key, he has major underground Peach Blossom Luck and much goodwill among his clientele after all.
But nothing like these recent videos that get shared 11-13 times, with reach over 500-600% of the page's fan base.
I don't know what clicked inside me this year, to be able to produce videos that people like.
To be able to do FB Lives that get shared, reacted and commented, and be told that I'm natural on screen, when I used to have onscreen fright.
Feels like Disney magic at work, doesn't it? (Okay, I admit I used Feng Shui.)
I look back and discover life is a game of arithmetic.
My story-telling competitions in primary school.
A librarian in secondary school.
My leadership roles in JC and NUS.
My key role in project presentations in Uni.
Door-to-door and telephone surveys.
A barista in Coffee Bean.
Modelling for Carrie's.
A banquet waitress at Royal Scotts (where the fish head flew onto the table, sauce and fish eyeballs and all, as I was cutting up the fish)
Tutoring children.
Meeting tens of thousands of passengers in SQ.
Being the merchandiser, photographer and graphics designer for my failed blogshop business.
Tagging along the generous and strict Shifu, who taught me for free all these 11 years.
Knowing Sam Choo and Tavia Wong, in 2015 July, opened up my eyes to the IM world and learnt branding + FB marketing knowledge that my NUS professors miss out.
The rejections, the failures...
Take out any one of these, and I would lose that courage, gungho-ness, eloquence, marketability and skilfulness in handling people and trying new things, that you see now.
I sometimes see clients who lament about their less-than-desirable family backgrounds.
Or their companies who do not give them the pay and environment they crave.
Or their partners who always hold them back.
They tell me their dreams and ask me what they can do.
I would eagerly tell them their favourable elements and industries to work in.
Over time, I observed clients can know how to use their favourable elements, and yet have massively different results.
The difference lies not just in their attitude towards life, but what skills they have amassed over the years.
People have dreams, but few make serious effort to gain a skill that will push them an inch closer to their aspirations.
Or they get so caught up in life's dramas that they forgot they can.
I have seen too many clients resigned to tough life. Especially those with children.
It's like they have bid farewell to Life, before they even get near the coffin. #趕去投胎嗎
My Bazi indicated that I would be doing what I studied as a career.
I was telling Shifu, strange that I wasn't.
He told me, I was. With all the heavy duty articles I post on FB, the copywriting I learnt, landing pages, 50 over FB Livestreams, 11 workshops, I am marketing Chinese Metaphysics and Dharma.
Derrick, my web designer, remarked that he had never seen a geomancer who does marketing online the way I did. Very different from what he had seen.
I realised they are right. I am very marketing-slanted in the way I do things. NUS Bizad will be so proud of this alumni.
On my down days, I would think it is too late for me to be doing all these when I'm hitting 40.
On my up days like today, I would think if not now, when?
The more you practice, the more polished you get at doing something.
You have seen me at my most amateurish on FB, writing and doing Livestreams.
I hope it had inspired you in one way or another. If not for the better, at least don't make the same mistakes I did. Make better ones. 😄
If you wish to join me on my journey, as I take my baby step into Youtube, you can subscribe to me at:
https://www.youtube.com/channel/UCweF0iGnkE2kxMlMDcDvnqA
There is only one video uploaded so far. No channel art. No fancy words. No custom URL as I would need 100 subs before I qualify.
That 4-minute video was my very first video on Chinese Metaphysics and got me over 1459 views on Facebook, since 2016 June.
I only have 350+ friends now. Does that mean each of you watch it thrice? 😍
I will gradually edit my FB videos, throw in the subtitles, and upload them on Youtube. It won't be monetised so that next time, you can binge watch my videos with no interruption.
While I have a couple of videos in the pipeline, I do not have concrete plans what I wish to do for my Youtube channel.
But life is a game of arithmetic. As long as I am moving in my favourable direction, I am going to grow into a health stocky broccoli. Non-GMO.
Stay with me, my friend. Let's see how high we can soar together.
My barebone channel -
https://www.youtube.com/channel/UCweF0iGnkE2kxMlMDcDvnqA
.........
Fun fact: I'm still using a Sony camera for my videos.
📸: The man who didn't want to employ me
同時也有3部Youtube影片,追蹤數超過430的網紅ひかちゅう HIKACHU,也在其Youtube影片中提到,ひかちゅうの動画を見てくれてありがとうございます☆ 毎週『火』の18時頃と『水、木、土、日』の20時頃に動画をアップします♡ 火曜日のみ歌動画になります! チャンネル登録・高評価、是非よろしくお願いします♩ やって欲しい企画など、コメントもどしどしして下さい☆彡 ★ひかちゅうの自己紹介はこちら ...
「if we hold on together disney」的推薦目錄:
- 關於if we hold on together disney 在 謙預 Qianyu.sg Facebook 的最佳解答
- 關於if we hold on together disney 在 ひかちゅう HIKACHU Youtube 的精選貼文
- 關於if we hold on together disney 在 MosoGourmet 妄想グルメ Youtube 的精選貼文
- 關於if we hold on together disney 在 Venus Angelic Official Youtube 的最佳貼文
- 關於if we hold on together disney 在 [分享] 迪士尼卡通歷險小恐龍主題曲If We Hold On Together 的評價
- 關於if we hold on together disney 在 The land before time - If we hold on together - Pinterest 的評價
- 關於if we hold on together disney 在 An unforgettable moment. Coco's “Remember Me” wins Best ... 的評價
if we hold on together disney 在 ひかちゅう HIKACHU Youtube 的精選貼文
ひかちゅうの動画を見てくれてありがとうございます☆
毎週『火』の18時頃と『水、木、土、日』の20時頃に動画をアップします♡
火曜日のみ歌動画になります!
チャンネル登録・高評価、是非よろしくお願いします♩
やって欲しい企画など、コメントもどしどしして下さい☆彡
★ひかちゅうの自己紹介はこちら
https://youtu.be/qJZ3pH6uKKM
★まっすーとシャチョサンの紹介はこちら
https://youtu.be/ew_VLErZUV8
★Disney ch
https://youtube.com/channel/UCOMJLdFrHpMUDCZF4dEL31g
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★ひかちゅうのSNS
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✴︎小山ひかる
✴︎6月28日生まれ (29歳)
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モデル、マルチタレントとしてのお仕事もしています☆
喋って、笑って、歌って、踊ってみなさんに笑顔になってもらえる動画の配信をしたいなぁ〜と思ってます( ´ ▽ ` )
♡好きな物、事
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今までしたことのない色んな経験をYouTubeでして、新しい自分を見つけたいと思っています♡
よろしくお願いします☆
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if we hold on together disney 在 MosoGourmet 妄想グルメ Youtube 的精選貼文
After seeing all the the delicious food coming out of Disney's Ratatouille on Amazon Prime Video, we wanted to try making some of the dishes ourselves!
Though the dishes look hard to prepare, the only effort needed in this recipe is in the arrangement! We've cut out some of the harder parts to make it easier to prepare Remy's delicious restaurant style Ratatouille.
As long as you can cut your ingredients to the right size, you can put in what you like, and you'll end up with a gorgeous ratatouille, perfect for putting on your Instagram.
However, we think you can't leave out the yellow zucchini for the color and taste it provides! Once you get your hands on some yellow zucchini, please try making this along with the bacon roses, which can also be baked in the oven.
*Recipe* (makes enough for 1 heat resistant plate that is 16 cm)
First, make the bacon roses.
1. Cut open the center of the bacon, leaving around 1.5 cm at both ends.
2. Take one end and pass it through the cut you made in the center twice.
3. Take and end, and wrap the bacon into a roll, then run a long piece of pasta through the rolled bacon to hold it together.
If you cut the bacon in half beforehand, you can make smaller roses.
Making the Ratatouille
4. Cut up 1 eggplant, green or yellow zucchini, half a carrot each, and 5 tomatoes. Since the carrots take longer to cook, use a vegetable slicer to slice them thin. For the other vegetables, cut them into 3-4 millimeter slices. You will need a little over 20 slices of each vegetable.
5. Put your preferred choice of tomato sauce into the heat resistant plate. (This time I ended up using some leftover pizza sauce 100 g).
6. Arrange 4 onto 5.
7. Spread some olive oil on top, then sprinkle some salt and dry basil (dry oregano will work as well). Place an oven sheet on top to prevent it from burning.
8. Place 7 and 3 on a baking sheet, then bake in the oven at 170° C for 30 minutes. Remove the bacon 20 minutes in.
9. Arrange the Ratatouille and bacon on a plate, and dig in. The carrots were a bit hard this time. Please take care to slice them extremely thin.
Amazon Prime Videoでレミーのおいしいレストランを見ていて作ってみたくなりました。
手が込んでるように見えるけど、このお料理の頑張るところは並べるところだけ!難しいところは省略で、レミーのおいしいレストラン風 ラタトゥイユのできあがり。
大きささえ揃っていれば好きなものを並べて焼けばかわいく仕上がるインスタ映えラタトゥイユ。
でも色味的に黄色いズッキーニは外せないと妄想グルメは思っています。黄色いズッキーニが手に入ったら一緒にオーブンで焼けるベーコンのバラと作ってみてください。
*レシピ*(16センチの耐熱皿 1個分)
まず、添えるベーコンのバラを作ります
1.ベーコンは両端を1.5センチ程残し、真ん中を切り開く。
2.ベーコンの片端を真ん中に切り開いた部分に2回通して返す。
3.端からなんとなくクルクル巻き、巻き終わりを長めのパスタを刺して留める。
ベーコンの幅を1/2にしたもので作ると小ぶりのバラが作れます。
ラタトゥイユを作ります
4.なす 1本、緑・黄色のズッキーニ、人参 各 半分、フルーツトマト 5個を切る。人参は火の通りが悪いのでスライサーで極薄切りする。それ以外は3~4ミリ程度の薄切りにする。各 20枚強必要。
5.耐熱皿にお好みのトマトソース(今回は冷蔵庫に余っていた市販ピザソース 100g)を入れる。
6.5に4を並べる。
7.オリーブオイルを回しかけ、塩とドライバジル(ドライオレガノも合います)をふる。焦げの予防にオーブンシートをかける。
8.天板に7と3をのせ、170度に予熱したオーブンで30分焼く。残り10分でベーコンだけ取り出す。
9.お皿にラタトゥイユとベーコンを盛り付けて、いただきます。人参、ちょっと硬かった。作るときは極薄切りでお願いします。
#レミーのおいしいレストラン #ラタトゥイユ #作ってみた #disney #pixar #ratatouille #diy #bacon #roses
if we hold on together disney 在 Venus Angelic Official Youtube 的最佳貼文
This uber pretty and magical Disney's FROZEN winter wonderland let's you (literally) whip up the cutest cupcakes, macarons and a big two tier cake! ^.^
Subscribble ♥ http://bit.ly/1tZ3Khi
Loose yourself into this Winter Wonderland of sweets that just look too good to be true, because, well they are! You may not be able to eat them but at least they last forever. Let me show you they're made!
Let's Start!
This super pretty Frozen box filled with even sparklier stuff to help us decorate Frozen themed macarons, cupcakes and a two tier cake. The amazing thing is that you can use these sweets as a jewellery box or container when you're finished. We will set soft, fluffy whipping cream in the spotlight! Let's take a look inside! Aah, too cute to handle! Alright, let's get everything out! Wow, there's a lot more in there than I expected! Well, that's awesome!!
For the star of these winter sweets, the two tier cake there's, a bottom and top cake. Competitive in cuteness are definitely the macarons which we'll turn into two pretty key hangers! The blue Macaron pictures Elsa and the pink one is Anna themed. In a small sachet we've got pearls and crystals, safely packed away. While the pearls and crystals are responsible for the sparkly look, they're quiet limited so I'll take an extra effort to keep them clean and organised by handling them with a a pair of tweezers, gently placing the pearls I use kitchen paper with rough texture to keep small parts from material from rolling around.
This pastry is a small container in disguise and we're lucky enough to have pretty violet twin. Both come with two domes which are super important and you'll soon find out why! But the most important item of all is the whipping cream, which makes for the magical cuteness of these sweets!
(transition with sparkle sound)
Before we start let's pop out the images with which we will decorate the whipping cream. One motif seems to be missing, but luckily there is such a great variety that it allows you to be picky and only choose your most favourite ones.
Here you also see long strips with a scooped silhouette which are specifically for the two tier cake.
All let's see...yep we're all good and ready to start!
♡ ♡ ♡ Let's create a magical sweets winter wonderland ♡ ♡ ♡
I'll remove the lock from the whipping bag and soften the crafting cream by kneading with my hands until i finsih Counting to 100. Utilising some pressure I use a ruler to push mass towards the opening and tightly close the empty part of the bag.
We'll make the cupcakes first, so exchange the regular cap with the large star cap.
The target is to make the most perfect of whipping swirls. If you get the swirls right, the rest is no big deal. Glue a dome in the very centre of each cupcake. This is to support the swirl shape. Keep your hands relaxed and quickly move in circular motions. Oh, the cupcake moved. If you mess up you can wipe it away while the craft creme is still wet.
As you see craft creme looks and behaves like the real thing but dries on air within a few hours. When decorating with pearls there is no need to use pressure as this would immediately get the soft whip out of shape. I gently place the decoration where I want it to be and let it air dry.
(sparkle transition)
From this point on it'll get more difficult as we change to the small star cap! Let's Go ☆
Let's top the the edges of one macaron with whipping cream but leave the top part empty so we can close the macaron at an approximately 20 degree angle. The finished macarons will look like this.
Now on to the biggest part of this set, the amazing two tier ice cake which we'll load with lots of whipping cream to create it's magical castle like appearance. One neatly centred large swirl in the middle of the top cake, surrounded by a sequence of swirls alternating between single and double swirls. Don't worry too much about where to place the pearls as pretty shiny things will look pretty and shiny wherever they are them! *^-^*
I push the cake in a single folded deco strip and voila the top cake is all topped!
The bottom cake needs 6 big double swirls and a small single swirl between each double swirl. While still wet I'll place the top cake on the lid of the bottom cake so that they can dry and stabilise together. I enclose the bottom cake's base using two deco strips and cover the scooped borders with closely spaced droplets of whip. I go for snowflakes because, well, I don't know about you but they kinda remind of sugar . I'll hold the motif gently them onto the cream until they're stuck. As we're finished decorating, we can finally combine all parts together and voila we've built a sweet winter wonderland!
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if we hold on together disney 在 The land before time - If we hold on together - Pinterest 的推薦與評價
The land before time - If we hold on together. Video by. ColorfulzXKairi. on. youtube. ·. The land before time, if we hold on together. film copyright ... ... <看更多>
if we hold on together disney 在 An unforgettable moment. Coco's “Remember Me” wins Best ... 的推薦與評價
I am a huge fan of Disney and Pixar, and I think Remember me is a really great ... If they wanted to make it about diversity, they could have also chosen ... ... <看更多>
if we hold on together disney 在 [分享] 迪士尼卡通歷險小恐龍主題曲If We Hold On Together 的推薦與評價
這部卡通算是迪士尼非常早期的作品
故事描述一群小恐龍
在大地發生意變
變得寸草不生
小恐龍們也和家人走散
他們彼此互相扶持
最後走到了傳說中的一個綠意盎然的峽谷
也總算和家人重逢
原曲和卡通片段的MV
https://www.youtube.com/watch?v=ObPneATgASs
這次編曲用了押尾最喜歡用的CGDGBD
錄音和曲譜在此
希望各位會喜歡
https://www.wretch.cc/blog/guitaristlou/8394362
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◆ From: 114.40.67.123
※ 編輯: bsnv 來自: 114.40.67.123 (11/02 17:03)
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