關於 thickened中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

本季的筆墨見真章，照例地，策展人依書法從古到今發展的歷程，為觀眾挑選了多件不同時代的名家精品（展件清單請看這 👉https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-3.html），期待您蒞臨欣賞。
今天和大家一同來看一件可能是米芾(1052-1108) 臨仿之作的【傳晉 王羲之 大道帖】
【The Great Dao Inscription】Attributed to Wang Xizhi (303-361), Jin dynasty
🔽書法析賞：
　　此帖行草書兩行：「大道久不下，豈先未然耶。」拖尾有趙孟頫（1254-1322）至元丁亥年（1287）跋：「龍跳天門，虎臥鳳閣。」此帖筆畫腴潤圓柔，第一行「大」字到「下」字，連筆而書，最後一字「耶」的末筆拉長，收筆加粗，成彎弧狀。由於王羲之（303-361）沒有這類書法風格的作品 傳世，故多數論者認為可能是米芾（1052-1108）的臨仿之作。
🔽 This inscription comprises two lines written in cursive script (also called "grass script," from caoshu). The first reads, "The Great Way has not descended for some time, how were things not this way before?" Additional paper later attached to the scroll contains a calligraphic colophon written by Zhao Mengfu (1254-1322) in the Dinghai year of the Yuan dynasty (1287), which compares Wang's brushwork to a "dragon leaping through Heavens' Gate or a tiger lying at Phoenix Pavilion."
The brushstrokes in Wang's inscription are ample and rounded. In the first line, all of the characters—from the first one, "great," to the last one, "descended"—were written in a single flourish. The final brushstroke in the ultimate character, an exclamation pronounced " ye," was incredibly drawn-out, and then thickened at its tail end before turning in an arc. Because there are no other extant works by Wang Xizhi in this style, most theorists posit that it is likely a study of Wang's work by Mi Fei (1052-1108).
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🌐中文：https://theme.npm.edu.tw/exh109/calligraphy10907/index.html
🌐English: https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-1.html
🌐日本語：https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-1.html

本季的筆墨見真章，照例地，策展人依書法從古到今發展的歷程，為觀眾挑選了多件不同時代的名家精品（展件清單請看這 👉https://theme.npm.edu.tw/exh109/calligraphy10907/ch/page-3.html），期待您蒞臨欣賞。
今天和大家一同來看一件可能是米芾(1052-1108) 臨仿之作的【傳晉 王羲之 大道帖】
【The Great Dao Inscription】Attributed to Wang Xizhi (303-361), Jin dynasty
🔽書法析賞：
　　此帖行草書兩行：「大道久不下，豈先未然耶。」拖尾有趙孟頫（1254-1322）至元丁亥年（1287）跋：「龍跳天門，虎臥鳳閣。」此帖筆畫腴潤圓柔，第一行「大」字到「下」字，連筆而書，最後一字「耶」的末筆拉長，收筆加粗，成彎弧狀。由於王羲之（303-361）沒有這類書法風格的作品 傳世，故多數論者認為可能是米芾（1052-1108）的臨仿之作。
🔽 This inscription comprises two lines written in cursive script (also called "grass script," from caoshu). The first reads, "The Great Way has not descended for some time, how were things not this way before?" Additional paper later attached to the scroll contains a calligraphic colophon written by Zhao Mengfu (1254-1322) in the Dinghai year of the Yuan dynasty (1287), which compares Wang's brushwork to a "dragon leaping through Heavens' Gate or a tiger lying at Phoenix Pavilion."
The brushstrokes in Wang's inscription are ample and rounded. In the first line, all of the characters—from the first one, "great," to the last one, "descended"—were written in a single flourish. The final brushstroke in the ultimate character, an exclamation pronounced " ye," was incredibly drawn-out, and then thickened at its tail end before turning in an arc. Because there are no other extant works by Wang Xizhi in this style, most theorists posit that it is likely a study of Wang's work by Mi Fei (1052-1108).
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🌐中文：https://theme.npm.edu.tw/exh109/calligraphy10907/index.html
🌐English: https://theme.npm.edu.tw/exh109/calligraphy10907/en/page-1.html
🌐日本語：https://theme.npm.edu.tw/exh109/calligraphy10907/jp/page-1.html

The best rosemary double cheese burger with mushroom 🍄 😋😋
#暖男廚房 #孕婦日記🤰🏻 #bestburgers #cheeselover #七夕快樂
Here’s the recipe!🍔🥩🧀

For 2 patties （漢堡排）serving (around half pound beef)
Mix chopped rosemary and 2 chopped shallots , 2tsp Worcestershire sauce（喼汁）into the meat and season with garlic salt , pepper .
Add oil to pan , and sear the patties 3-4 min on each side for medium. ( I seared longer because can’t have raw meat)
Add cheese on top when flipped over . When done place patties on a plate, cover it lightly with tin foil .
In the same pan , add some butter and sear the chopped mushrooms, along with some more rosemary , shallot .add salt pepper. After 3-4 min , add in 3 tbsp of beef stock , turn stove on high and cook until the sauce is thickened .
Then place patties and mushroom together to form your burger ! Enjoy ! 🤗

中文版食譜如下：🍔🥩🧀（需要牛肉份量約半磅）
將切碎的迷迭香及紅蔥頭攪勻，加兩湯匙喼汁，落蒜鹽、胡椒粉調味
燒熱平底鑊並落油，煎香漢堡扒，每邊煎約三至四分鐘（若喜歡或需要漢堡排熟一點，煎的時間可再長一點。）；翻面時加芝士。
煎好漢堡排後，將其放在碟上並以錫紙包好。
在剛才煎漢堡排的平底鑊上，以牛油炒香已切碎的蘑菇、迷迭香及紅蔥頭，並以適量鹽及胡椒粉調味。
拌炒三至四分鐘後，落三至四湯匙牛肉湯，轉大火煮至收汁
將漢堡排放在麵包上，淋上蘑菇汁，美味的迷迭香雙層芝士蘑菇漢堡就完成了。 🤗

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1947401545530147/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/



Lemon ..................... 4 Pcs
Lemon peel .............. 4 Peels
Sugar ........................ 6 Tablespoons
Water ........................ 250ml
Mint leaves ............... Amount


1. Wash lemons, peeled and squeeze out the juice.

2. ADD 125 ml of water and the sugar in a saucepan. Cook until thickened.

3. Then add 125 ml of water, lemon juice and lemon peel into the saucepan. Mix well and cook for 1 minute.Put into the fridge until it completely cool down.

4. Add ice, bubbling water and mint leaves when serving.

Enjoy!!

Topokki - One of the most popular Street Food in Korea.
Now You can make it at your lovely home and share with your good friends.
Recipe is as below, Cheers.

韓國街頭人氣小吃「辣炒年糕」，做法超簡單! 快來一起做吧!! ^^

Recipe of Topokki: Serve For 2

INGREDIENTS A:
Korean Rice Cake ------------------ 400g
Fresh Leek ---------------------------- 1 Pcs
Korean Fish Cake ----------------- 2 Pcs (Sliced)
Medium Boiled Egg --------------- 2 Pcs

INGREDIENTS B:
Korean Hot PepperPaste -------- 2 tbsp
Korean Syrup -------------------------- 2 tbsp
Korean Soy Sauce ------------------- 1.5 tbsp
Chili Powder --------------------------- 1 tbsp

INGREDIENTS C:
Water -------------------------------------- 600ml
Dried Shrimps ------------------------- 15 Pcs
Dried Anchovies --------------------- 20 Pcs
(Head and degestive organs removed)
Seaweed --------------------------------- 3 Pcs

Method:

1. Put INGREDIENTS C in a pot, cook to boil for 8 mins. Retain the broth to use later.

2. Pre-Mix INGREDIENTS B.

3. Put the clear broth in another pot and mix with INGREDIENTS B mixture in medium heat.

4. Add INGREDIENTS A to cook until the sauce has been thickened.


中文食譜 : https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1812230615713908/

------------- SEAT BACK, RELAX AND ENJOY THE K-FOOD --------

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit

https://www.facebook.com/MyPrivateKitchen.Chriswong/

中文教學－http://bit.ly/1m5BdUa
View other no-bake recipes - http://bit.ly/1usDjSF
Learn how to make Traditional Chinese Mooncakes - http://bit.ly/1m5BdUa
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Makes a 6x6 inch cake

Ingredients:
(Crust)
7 Oreos
2Tbsp Melted Butter

(Filling)
200ml HEAVY Cream or Thickened Cream (not whipping cream)
200g Cream Cheese, softened at room temperature
75g Granulated Sugar
1tsp Vanille Extract
1tsp Lemon Juice
8-10 Oreos

**If you are not consuming this at home (e.g. you are taking it to a friend's place or sth like that) you have to ADD 1Tbsp of Gelatin Powder melted in 2Tbsp of hot water, to the mixture before pouring it into the mould.**

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❤ View full recipe on my blog:
http://peachybunnymel.blogspot.com
❤ Follow me on Instagram!
http://instagram.com/peachybunnymel
❤ Can we be friends on Facebook?
https://www.facebook.com/peachybunnylife
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Music:
"Mona Lisa (Instrumental)" and "I Hate You (Instrumental)"
by Josh Woodward
http://www.joshwoodward.com