Welcome to Belarus!
Summer is the right time for travelling and outdoor festivals,
but some people should work hard
so that others could take a holiday.
To make such relaxation even more interesting,
sometimes it is worth inviting a person from abroad!
Let's see how one untiring foreigner introduces Belarusians to the things
that have long been common in France, but are still exotic in our country.
Meet Boris Boignard.
Boris, who is now a resident of Strazhevichy village,
came to Belarus from France 5 years ago;
he married a girl from Vitsebsk.
Boris is a professional chef.
At the age of 16, he started working as a bartender and sommelier in a restaurant,
then he became sous chef and finally chef.
In Belarus, he was going to produce foie gras.
He breeded geese and pigs
but then found a much more interesting occupation...
"I came to Belarus,
because it is a beautiful country with wonderful nature.
Now I know that there are many people looking for something special.
And I am the person who really loves to put them up to such things –
I show them recipes, dishes, food...
For example, locals are not in the habit of eating snails.
So, when I can treat them, it's my pleasure.
I would like not only to introduce snail dishes to Belarusians,
but to help overcome the feeling of disgust
that often arises when talking about them.
As a rule, it comes off when I deal with young people.
However, many local residents and people of a certain are still reluctant.
To make up the shortfall of snails,
the French breed them in many parts of their country.
In Belarus, it is not necessary, because they are many of them."
Boris is often invited to present French cuisine.
This time, he is a participant of the Sprava festival.
The open-air stands out for its artistic atmosphere,
but one should do their very best to make its vision a reality.
"When one realizes what its organisers are doing,
they are eager to be part of it.
There is a small island that used to be unknown and unattended.
Today at least 1,000 people are here.
And they are still coming!
-Carrot ready? - Yes.
We have a field kitchen, we serve meals to lots of people.
About 500 persons come to have a breakfast;
up to 1,000 – lunch,
and 500-800 are expected to sup in the evening.
There is a whole lot of people!
"Cooking for the Sprava festival,
I use only the products bought from villagers:
eggs, cream, milk."
-Natasha!
-Come in!
-Two dozen eggs…
-How much? -Five.
-And later... -Another two dozen? -Yes. -Ok.
-Here you are. -Thank you!
- Take a smell.
- I will grind it then.
- It is used in making a Belarusian spice –
cumin, coriander, dill are milled.
-Thank you. - You are welcome.
-Some tomatoes?
-Even yellow! -Yes, taste them!
Make something interesting!
Thank you very much, goodbye! - Bye!
Meanwhile, the preparations for the festival are also underway
in a community centre of Chareya agrotown.
These women have been members of the vocal band Natkhnenne (Inspiration)
for over 30 years.
They have repeatedly performed at the Slavonic Bazaar festival
and it is their second appearance at Sprava.
Valyantsina Chumakova: "This is a welcome change from our daily routine.
One can always come here, hold a rehearsal and have a talk.
I am very happy to be here, in this town, with these people."
-Thank you! - The same to you!
Tatsyana used to work as a cook.
We wonder if she has some specialty.
Tatsyana Maksimovich: "Specialty? Hmmm…
What do you think is my specialty?"
-Marrow cake! -Yep, that's it!
-The marrow is ready...
Well-well, the marrow has fallen down.
'Marrow' is masculine, who is in hurry?
-My husband must be coming home.
-After work? -No, he helped to fork hay.
Let's press this…
That's going some!
That's our life...
Supper time!
One can refresh and relax.
'Vyachera!' (Supper!)
"Indeed, one can take me for a workaholic.
When I arrived in Belarus
and fellow villagers in Strazhevichy saw me working,
some came and asked me to take a break,
because, according to them, I worked too much.
Here many people have a nap in daytime; I don't."
Only after having installed his foodtruck,
Boris goes to the countryside to cook desserts.
What a restless person!
But there is no other way:
only he who works hard, shall reap the harvest of labour.
Now I am going to cook tiramisu.
It is an Italian dessert.
Every-inch tiramisu is made with coffee and cocoa.
I add fresh berries - for example, cherries.
There are lots of red berries in Belarus.
In my opinion, it is the best option.
The eggs that can be found in the villages
have yellow and even orange yolks
while those sold in shops have white or light yellow yolks.
As a child, I used to eat eggs from farms
or from people who bred chickens,
so I can't take shopbought eggs seriously.
People from all over the country are in rush to Belaya Tsarkva (White Church).
We may be in for a full day!
The organisers call the open-air
a 'festival of interaction with the historical and natural landscape of Belarus
through contemporary art and music.'
Let's see what this might mean.
Boris does not have a spare moment to enjoy the performance,
because he is set to carry out his culinary and educational mission.
"Working for the festival, I have used about 300 eggs for a month,
10-15 litres of cream, 10-15 litres of milk.
I have picked more than 2,000 snails.
This year has been unfavourable.
Usually I start looking for them in April or May,
but this time it hardly rained.
I had to wait for the beginning of July."
There is a long queue to Boris' stand -
people indulge in grape snails (they are called Burgundy's)
Apparently, Belarusians like the foreign treat.
"Young people are usually quick to taste snails.
As for older people,
I have not yet managed to convince anyone to have a go.
They consider it unacceptable.
-Shall we start?
-Lovely!
Taking part in such a festival is like a miracle.
Look, snails!
Have you ever tried them?
-No, I haven't.
-Let's do it! I ate them!
The cook comes from France.
Last year we ate here, it was super!
You won't regret it!
-Ok, I trust you.
-It's delicious and healthy!
Take it out with a toothpick...
-Thank you. - You are welcome.
-Bon appetit! - Thank you!
-You see, it is such an exclusive recipe...
-I can't imagine that one can make something like that of a small snail.
The cook does really well.
-Ok, let's have it.
Have a nice meal! - You too!
-Come to light!
-Pin it on... and eat!
-I would never have thought it is so delicious.
Firstly, there is some seasoning…
Could one believe it is a snail?
Yummy!
-You know, we should learn from him!
-We should ask for a recipe.
There is garlik, onions,
parsley, salt...and butter.
No big deal,
but it turns out that snails need to be pan-readied for 2 months
before being cooked...
In France, this costs 15 euro.
For one jar.
It is a gift!
-Thank you very much! -You are welcome!
We say goodbye to a place
where people come together to live their ideals and values.
Boris, thank you for doing your best
to acquaint us with never-before-seen dishes.
We hope we make a feast of your delicious food more than once.
Authors - Katsyaryna Markavets and Maksim Shved
Script and directing - Maksim Shved
Assistant director – Alyaksandr Mikhalkovich
Filming - Anton Rabtsau, editing – Illya Bazhko
Translating – Yuliya Novik
Sound recording - Yury Batalyonak, Kanstantsin Voranau
Animation - KniKni studio, music for animation - Uladzimir Patapenka
Mentoring - Yury Kalina
For more infomation >> French chef picks snails in Belarus / ENG subs - Duration: 19:07.-------------------------------------------
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Engsub will be updated in a few hours. Please Like-Share-Comment video-Subscribe to My channel.Thank you for watching !!!
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Engsub will be updated in a few hours. Please Like-Share-Comment video-Subscribe to My channel.Thank you for watching !!!
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Rebel Creamery - Mint Chip! | LCHF Ice Cream made FOR keto! - Duration: 8:28.
Rebel Creamery has a Mint Chip ice cream, and I'm gonna check it out right after
these green things slide in from the side and conceal my face. Hey guys!
Welcome to A.D. Keto. My name is Aaron. This is the channel where you can watch a
weird dad work his way through the ketogenic diet. I do some keto eating
vlogs, I do some keto product reviews, and I do some keto recipes. If this is
your first time here, please consider subscribing, and if you do, make sure
you're on Notification Squad by clicking the bell. All right, everybody. It is Rebel
Creamery's Mint Chip. It's the third flavor that I'm checking out from them.
They have five altogether. We're at the halfway point. I do like some mint chip. Not really my
favorite of flavors, but I like a good one. I like a GOOD mint chip. And I think
this is gonna really hit the spot for me tonight, cuz I just had a really spicy
curry dinner. So I'm excited to have a little bit of mint chip ice cream to
sort of... quell the flames. Anyway, if you've been here before, you know that I
break my ice cream reviews down into four parts. The first part I talk about
the texture. That's the most important part to me. What does it feel like coming
out of the pint? What's it feel like... wussit feel like they take a bite...
What's it feel like once I take a bite? The second part of the review is the
taste. What does it taste like, based on my expectations? Here's what I'm
thinking. Rebel Creamery has had really enjoyable, real-tasting flavors, that have
been slightly less intense than flavors from... you know, their cohorts in the low-
carb high fat ice cream... space. Space? Man, that sounds so terrible. I'm expecting mint chip, but I'm not
expecting to be blasted in the face with mint chip. If their chocolate flavor
and their vanilla flavor are anything to go by, they tend to be a little bit
more on the subtle side of things, so we'll see how that turns out. Then I
talk about the carbs. And again, rebel Creamery knows what it's doing when it
comes to carbs. They're targeting... their target market is...
me. It's people doing the ketogenic diet. So it's very low carbs. And then the
fourth part of the review is the ingredients, where I just run down the
contents, and we see what's in this thing. So let's get into it.
Take it off...already like... I like what I see there. It's... you know, got some little mint
chippies. This has been out of my freezer for about 20 minutes. Maybe a little bit
more. 20, 21, 22, 23 minutes. If I keep talking here, we can get it up to 25. But there
is what it looks like. Let's check out the texture. If I can get it exposed
properly. Someday guys, I'm gonna have a real camera, not just my phone.
Hmm. I like it.
Substantial chips. That's a pretty big chip for...you know, compared to what you
can find like... in halo top or whatever. You get these little specks. But these are
pretty decent-sized chunks of chocolate in here. Also, the flavor -- relative to how
strong their vanilla and chocolate flavors were -- I'd say this is a little
bit more intense on the mint chip, which is fine by me. Yeah. Very, very nice. And
again, you know -- you've got sort of a fatty...fatty thing going on there, which is what these guys
are all about. Okay. Let's check out our nutrition information. As always, serving
size is half a cup. So four servings per container.
The thing to watch out for with these guys -- the only thing really to keep an
eye on if you're if you're keto, and you're having this ice cream -- is the
calorie count. It is high. But that's to be expected with with this stuff. 160
calories per serving, which to my math, is 640 calories for the pint. So be very
careful. Or not. I mean, I haven't eaten a ton of food today.
I have plenty of room for this. I would love to eat this whole thing. But now I
have someone else in the house who's doing keto, and she demands half of this
pint. So it shall be. So that's the calories. Total fat 15 grams, saturated fat 8 grams,
cholesterol 65 milligrams, sodium 25 milligrams, protein 2 grams. Total
carbohydrate 11 grams, dietary fiber 3, sugar alcohol 7. That's 1 net carb per
serving, and I think they... they round up their numbers, so total carbs is probably
like 10 point something. Dietary fiber's probably like 2 point
something. But they round up, so while the decimals are not on here, it is one...
around 1.5 grams of carbs per serving, which gives us that magical number on
the front, there. 6 grams per pint. Incredible. Let's take a look at the
ingredients, here. The ingredients are cream, water,
erythritol, chocolate flakes -- and then they list the
ingredients of the chocolate flakes. They are coconut oil, cocoa, erythritol,
sunflower lecithin, salt, dutched cocoa, natural vanilla flavor, and monk fruit.
Then back to the main ingredients: chicory root fiber, egg yolks, milk
protein isolate, vegetable glycerin, natural mint flavor, Peruvian carob gum,
guar gum, and monk fruit. The end. That's it. Again, that seems like a long list, but
a lot of it was... you know, just listing the ingredients of the chips. Should I
take one more bite? I think I shall. Shocker.
Yeah, stronger in flavor than their chocolate or their vanilla. And it's
really good. Man, look at the size of these! Look at the size of these chunks of chocolate. (five-second rule.)
This table is disgusting. Oh, man. The chips are really good. I just had a
really sweet-tasting chip only. So guys, uh... 3-for-3 so far. Rebel is really
hitting it out of the park for me. At the end of this, After the next couple of
flavors that I do, I will rank their first 5 flavors. This is quite good.
Probably the best tasting mint chip I've had.
I just got a series of texts from my wife. I'm gonna screenshot these, because
they are pretty funny. Ha! She's so great. Yes, more than half of
this is going to go to my wife Sara. This is really good stuff.
Rebel Creamery so far 3-for-3, as far as I'm concerned. Guys, again, I will leave a
link in the description for Rebel's product request form. You can bring that
to your local supermarket, bring it to the customer service desk. The one thing
that I mentioned a couple of weeks ago, which I didn't get to update in the
review of chocolate, is that their promotion, where if the store eventually
ends up carrying Rebel, that you could get coupons for two free pints. Austin
got in touch with me after the first review came out, and he said, "Ooh, I meant to
tell you -- we're... we're not doing that two free pints thing. It would just be a
logistical nightmare." So they have removed that page from the website, but
it would still really behoove you, I think, to print that form out and deliver
it. Even without the promise of a reward. These guys are doing things that are
very exciting. So let's do our best to get them in stores. So let me know what
you guys think of Mint Chip. I really, really enjoy it,
even though I'm not a huge mint chip guy. I'd love to hear what you have to say
about it down in the comments. That's gonna wrap it up for this review, guys. I
hope you have fantastic day, and we'll see you next
time.
you get what's what's what's what what's what's what's what what's what for what
what's what what's what's what's what what's what's what's what's what's worse
what's what's what's what's rubble rubble
-------------------------------------------
Samuel Benchetrit prépare un grand projet avec Vanessa Paradis à l'automne -[Nouvelles 24h] - Duration: 2:10.
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[Nouvelles ] || Le père de Laeticia Hallyday a toujours été plus riche que Johnny ? - Duration: 1:43.
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How to Use a Dip Pen - Drawing an Olive Tree - Narrated - Duration: 4:00.
Hello my friends and welcome to another Tuesday of tutorial!
I am Leonardo Pereznieto and today we will use a dip pen.
One good thing about these pens is that the tips are pretty inexpensive
and you can switch them.
Here I will use this small one.
It is tight there so now we dip the tip in the ink
and with that we can draw.
Flexible nibs are the ones that when you press the tip on the paper
the line becomes wider.
That's of course pretty handy.
The line produced is pretty clean
and the shading with this technique is usually done by making parallel lines.
Which can be narrowed for darker tone, and for an even darker, you can cross them.
That's hatching and crosshatching.
You already knew that I'm sure [laughter].
When we shade a rounded surface, we can follow that shape to indicate it better.
I make some shorter ones in the area of shade to darken it,
and of course, we can cross lines in other directions as well.
Ok, good!
Now, using that technique, let's draw an old tree trunk.
It will be an olive tree, since they have so much personality.
That's the left side, then the right one
and I chose this kind of tree because it has many levels, and roots coming up,
branches coming down, all on the trunk.
So we draw some of those, and we can begin to shade them, as we mentioned earlier.
Following the roundness or flatness of the surface.
And we´ll have some holes which will darken very much.
Like so…
In this close up you should be able to see a little bit better, the line work.
I LOVE drawing with pen and ink!
And of course you don't necessarily need a dip pen, you can do a similar thing
with a fountain pen or even with a fine marker.
The list of materials, is in the description below the video.
This one in particular is a really cheap one
there are other better ones, but as you see it still produces a good result.
I'm making somehow similar lines, but by changing their direction, we can
make sense of the shapes and the shading.
It's getting there, but it looks a little bit flat, so
let's darken further some of the shades.
We go over them again with lines in different directions in new directions.
And I would like also to give to this drawing a background setting.
Like some slight hills or something like that.
But they should be lighter so that they don't compete.
Like so…
and some ground for our tree.
Very good.
¡Excelente!
I`ll just darken a little bit more especially on the sides to indicate
the roundness of the whole tree,
and its ready!
If you enjoyed it please give it a LIKE! share it to your friends
and subscribe to Fine Art-Tips.
And I will see you on Tuesday ;)
Subtitled by Grethel Trejo
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Lewis Hamilton | Together We Rise · #WhatsYourDrive · EP05 - Duration: 3:19.
Hi, my name is Xin Da Ling,
I'm 9 years old and I'm from Sydney, Australia.
Hi, my name is Denzel Ling,
I'm 8 years old and I'm from Sydney, Australia.
We love how he appreciates his family more than anything.
I love Lewis because of his awesome character.
-I look up to him every single day. -He believes in his dreams.
He is never afraid to fail
which helped me a lot because I am sometimes.
Lewis tries his best even when things are up against him
and he has taught me to believe in myself and follow my dreams.
And I've recently lost two stone because of that determination.
He never gives up, despite what he's facing
or the challenges he's going through.
It doesn't matter how many times you fail.
-Still I rise. -Still I rise.
Still I rise.
It's not about winning,
it's about challenging yourself to do your best.
He inspired me to keep going again for my dreams.
I also wanted to be a professional race car driver.
Last November I found out I had breast cancer,.
Believing in your motto, "Still I rise" and I do still rise,
I have from day one the unshakable certainty
that I was cured and nothing was going to put me down.
It spoke to me at a time when I needed it the most.
My lowest point in my life, right after my brother passed away.
In that moment, I found what he was saying
and I took hold of it and it changed my life,
It saved my life.
When I'm facing a hard situation, I think about what Lewis would do
and I face everything with hard work and perseverance
and try to overcome all my challenges.
I think about how, with all that hard work and confidence
Lewis achieved his dream.
I'm world ranked 14th right now. Lewis had a lot to do with that.
It taught me that everything is really possible
if you work really hard, if you believe in it
and if you have supportive people around you.
He's made such a big impact in my life that I wanted to thank him for that.
Thank you.
You're my hero, you're my inspiration.
You make us feel proud.
With racing or having a drive, you can inspire other people.
You have bigger impact than you can ever imagine.
One day I would like to be able to drive a Formula One car like Lewis
-and to win at Silverstone. -Wow.
I've work very hard on my physio with the therapist
so one day my dream can come true.
Thank you for inspiring me and keep up the good work, Lewis.
Love, Riley.
Wow, shoot!
I love you too.
-------------------------------------------
Kate Middleton Dipped Into the Queen's Jewelry Box for Their Church Outing: See the Photo! - Duration: 3:18.
Kate Middleton has once again proved she knows exactly how to rock jewelry fit for a literal queen
The mother of three was photographed heading to church on Sunday during her family's visit to Queen Elizabeth's summer retreat in Scotland, Balmoral Castle
Kate rode in the backseat of a car next to the 92-year-old monarch herself and wore earrings straight from her grandmother-in-law's jewelry box: the Bahrain Pearl Drop Earrings
According to Her Majesty's Jewel Vault, the earrings were made from a shell containing seven pearls gifted to Queen Elizabeth from the ruler of Bahrain for her wedding in 1947
The earrings contain a large round diamond with a smaller circle diamond hanging below it
Three baguette diamonds hang from there, with three more small diamonds making way to the dangling pearl
This isn't the first time Kate has worn the stunning sparklers: She also borrowed the earrings for the Remembrance Day service in 2016, just one year after Queen Elizabeth opted to wear the jewels the previous year for the same event
Prince William's grandmother is more than generous in lending pieces from her jewelry vault to her relatives for special occasions
As Kate walked onto the steps of the Lindo Wing outside St. Mary's Hospital to introduce her newborn son, Prince Louis to the world, she paid homage to the Queen by wearing another pair of diamond and pearl drop earrings
The simpler earrings have proved to be one of Kate's favorites. She has worn them on several occasions, including during a 2016 visit to the Mauritshuis gallery in Holland, where she viewed the iconic painting "Girl with a Pearl Earring
" From the Queen's own wedding bracelet, the Lotus Flower tiara and her diamond-encrusted maple leaf brooch, Kate has borrowed several amazing pieces from Queen Elizabeth over the years
Perhaps the most famous piece of royal jewelry Kate borrowed is also her first: the delicate Cartier "Halo" tiara she wore on her wedding day in 2011
But Kate isn't the only lucky one. Meghan followed in her sister-in-law's footsteps by wearing a tiara straight from the Queen's jewelry vault on her wedding day, the Queen Mary Diamond Bandeau
And the newlywed didn't have to wait long to sport a pair of earrings just like the Queen's either! For their first solo outing together, the monarch gave her new granddaughter-in-law an elegant pair of pearl and diamond drop earrings, which appeared to be a smaller version of her own
In a revealing documentary that aired earlier this year, Queen Elizabeth spoke rather matter-of-factly about the royal jewels — and there's no denying her sense of detachment
While she takes the Crown Jewels' cultural and symbolic role very seriously, she's just not interested in jewelry on its own, an expert said
"The Queen is entirely disinterested in jewelry as a person." said Alastair Bruce, who spoke with the Queen for The Coronation documentary
He added, "There are plenty of people I know who are excited about what they have in a box in their bedroom
The Queen is the guardian of a considerable quantity of jewelry, setting aside the Regalia, but I don't see her as somebody who's particularly interested in diamonds and sitting there [cooing over them] like Elizabeth Taylor
"
-------------------------------------------
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[마케팅의 정석] 마케팅에서 다루는 '가치'의 종류 - 기능가치, 사용가치, 정서가치 - Duration: 3:27.
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„Pěstování hub" Video 1 - Duration: 3:30.
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„Výroba" Video 5 - Duration: 4:28.
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Live in the D: Paying respect to Aretha Franklin - Duration: 3:42.
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7 façons de dire adieu aux bactéries de la bouche et d'en finir avec la mauvaise haleine - Duration: 5:54. For more infomation >> 7 façons de dire adieu aux bactéries de la bouche et d'en finir avec la mauvaise haleine - Duration: 5:54. -------------------------------------------
Academic Words with "Word Families" - Words Starting with D Part 2 | American Accent - Duration: 19:24.
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[Nouvelles ] || Le père de Laeticia Hallyday a toujours été plus riche que Johnny ? - Duration: 1:43. For more infomation >> [Nouvelles ] || Le père de Laeticia Hallyday a toujours été plus riche que Johnny ? - Duration: 1:43. -------------------------------------------
Citroën Berlingo 1.9 D 600 (DW8) - Duration: 1:05.
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LOOKING BACK AT OUR LIVES BEFORE WE WERE DAMONANDJO - Duration: 9:13.
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Anna Netrebko ♪ D'amor sull'ali rosee (Il Trovatore, Verdi) ♪ Italian and English lyrics - Duration: 5:07.
D'amor sull'ali rosee On the rosy wings of love
Vanne, sospir dolente; Go, oh mournful sigh;
Del prigioniero misero Of the wretched prisoner.
Conforta l'egra mente. Comfort the flagging spirits.
Com'aura di speranza Like a breath of hope
Aleggia in quella stanza; Flutter in that room;
Lo desta alle memorie, Waken in him the memories,
Ai sogni, ai sogni dell'amor. The dreams, the dreams of love.
Ma, deh! non dirgli improvvido But, pray, don't imprudently tell him
Le pene, le pene del mio cor! The pangs, the pangs that rack my heart!
Ma, deh! non dirgli improvvido But, pray, don't imprudently tell him
Le pene, le pene del mio cor! The pangs, the pangs that rack my heart!
Le pene... The pangs...
...del mio cor! ...of my heart!
-------------------------------------------
Sen. Lindsey Graham Reflects On John McCain's Legacy, Contentious Relationship With Trump | TODAY - Duration: 5:37.
For more infomation >> Sen. Lindsey Graham Reflects On John McCain's Legacy, Contentious Relationship With Trump | TODAY - Duration: 5:37. -------------------------------------------
How to Use a Dip Pen - Drawing an Olive Tree - Narrated - Duration: 4:00.Hello my friends and welcome to another Tuesday of tutorial!
I am Leonardo Pereznieto and today we will use a dip pen.
One good thing about these pens is that the tips are pretty inexpensive
and you can switch them.
Here I will use this small one.
It is tight there so now we dip the tip in the ink
and with that we can draw.
Flexible nibs are the ones that when you press the tip on the paper
the line becomes wider.
That's of course pretty handy.
The line produced is pretty clean
and the shading with this technique is usually done by making parallel lines.
Which can be narrowed for darker tone, and for an even darker, you can cross them.
That's hatching and crosshatching.
You already knew that I'm sure [laughter].
When we shade a rounded surface, we can follow that shape to indicate it better.
I make some shorter ones in the area of shade to darken it,
and of course, we can cross lines in other directions as well.
Ok, good!
Now, using that technique, let's draw an old tree trunk.
It will be an olive tree, since they have so much personality.
That's the left side, then the right one
and I chose this kind of tree because it has many levels, and roots coming up,
branches coming down, all on the trunk.
So we draw some of those, and we can begin to shade them, as we mentioned earlier.
Following the roundness or flatness of the surface.
And we´ll have some holes which will darken very much.
Like so…
In this close up you should be able to see a little bit better, the line work.
I LOVE drawing with pen and ink!
And of course you don't necessarily need a dip pen, you can do a similar thing
with a fountain pen or even with a fine marker.
The list of materials, is in the description below the video.
This one in particular is a really cheap one
there are other better ones, but as you see it still produces a good result.
I'm making somehow similar lines, but by changing their direction, we can
make sense of the shapes and the shading.
It's getting there, but it looks a little bit flat, so
let's darken further some of the shades.
We go over them again with lines in different directions in new directions.
And I would like also to give to this drawing a background setting.
Like some slight hills or something like that.
But they should be lighter so that they don't compete.
Like so…
and some ground for our tree.
Very good.
¡Excelente!
I`ll just darken a little bit more especially on the sides to indicate
the roundness of the whole tree,
and its ready!
If you enjoyed it please give it a LIKE! share it to your friends
and subscribe to Fine Art-Tips.
And I will see you on Tuesday ;)
Subtitled by Grethel Trejo
-------------------------------------------
Open Shut Them | Bob The Train Cartoons | Kindergarten Songs For Children - Duration: 1:03:16.
Bob The Train
Hey kids!
"Look at the pretty little fingers!"
Open, shut them
Open, shut them
Give a little clap, clap, clap
Open, shut them
Open, shut them
Lay them on your lap, lap, lap
Creep them creep them
Creep them creep them
Right up to your chin, chin, chin
Open wide your little mouth
But do not let them in in in
Open, shut them
Open, shut them
Give a little clap, clap, clap
Open, shut them
Open, shut them
Lay them on your lap, lap, lap
Shake them shake them
Shake them shake them
Shake them Just like this, this, this
Roll them roll them
Roll them roll them
Roll and blow a little kiss kiss
Wow
-------------------------------------------
Que faire lors d'un étouffement : la manoeuvre de Heimlich - Duration: 6:43.
For more infomation >> Que faire lors d'un étouffement : la manoeuvre de Heimlich - Duration: 6:43. -------------------------------------------
Old Macdonald Had A Farm | Songs For Children | Kindergarten Nursery Rhymes For Toddlers by Farmees - Duration: 1:02:52.
Old Macdonald had a farm, E-I-E-I-O
And on his farm he had some cows, E-I-E-I-O
With a moo moo here and a moo moo there
Here a moo, there a moo everywhere a moo moo
Old Macdonald had a farm, E-I-E-I-O
Old Macdonald had a farm, E-I-E-I-O
And on his farm he had some pigs, E-I-E-I-O
With a oink oink here and a oink oink there
Here a oink, there a oink everywhere a oink oink
Old Macdonald had a farm, E-I-E-I-O
Old Macdonald had a farm, E-I-E-I-O
And on his farm he had some ducks, E-I-E-I-O
With a "quack, quack" here and a "quack, quack" there
Here a "quack" there a "quack" Everywhere a "quack, quack"
Old Macdonald had a farm, E-I-E-I-O
Old Macdonald had a farm, E-I-E-I-O
And on his farm he had some sheeps, E-I-E-I-O
With a "bah,bah" here and a "bah,bah" there
Here a "bah" there a "bah" Everywhere a "bah, bah"
Old Macdonald had a farm, E-I-E-I-O
Old Macdonald had a farm, E-I-E-I-O
And on his farm he had some cows, E-I-E-I-O
With a "moo-moo" here and a "moo-moo" there
Here a "moo" there a "moo" Everywhere a "moo-moo"
Old Macdonald had a farm, E-I-E-I-O
-------------------------------------------
Genç Hane - Madhouse feat. Berkay Işıldak [Official Video] - Duration: 2:13.
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SUPERNATURAL - 2x03 "BLOODLUST" REACTION - Duration: 16:21.
It will get her now.
The guy doesn't believe them.
Of course.
Teeth. I told you.
The vampires.
Some hunters.
They were killing.
You see...those were vampires.
I told you.
He was the one who killed those vampires?
I suppose.
Something's wrong with this guy.
The thing here is how Dean killed this vampire.
Why?
You saw how Sam was looking at him?
You mean...bloodthirsty?
Maybe his sister is still....
...alive?
In the nest...
So he's searching for her?
Yeah, maybe he's searching for her.
Maybe it's that guy's sister?
For what?
They said in the begging abut the cows.
So...they drank it so that they don't feed on humans.
I knew it!
I swear.
How can you surprise a vampire?
Wait....did he killed...?
I told you.
Maybe that's the woman from the begging?
No.
Dean, don't be naive.
I knew it.
Midnight! How?
What?
How long is the episode?
I just realize that Dean became different from this season.
I mean, in the first season...
I mean, he will be cheerful and have his liners...
...but from this season he became...
How to say it?
Let's say...more violent and...like you said...bloodthirsty.
But really...something changed.
...from the moment they lost their father.
He lost his mother, but in this grown up state...when he's completely formed person....
...and then...all the losses...everything will have big impact on him.
To become...
...I won't say violent....
....more like...dangerous...
For me...as the time is going Dean will be more and more dangerous.
When he starts yelling or something...you can get scared of him.
What else I wanted to say?
-------------------------------------------
Rebel Creamery - Mint Chip! | LCHF Ice Cream made FOR keto! - Duration: 8:28.Rebel Creamery has a Mint Chip ice cream, and I'm gonna check it out right after
these green things slide in from the side and conceal my face. Hey guys!
Welcome to A.D. Keto. My name is Aaron. This is the channel where you can watch a
weird dad work his way through the ketogenic diet. I do some keto eating
vlogs, I do some keto product reviews, and I do some keto recipes. If this is
your first time here, please consider subscribing, and if you do, make sure
you're on Notification Squad by clicking the bell. All right, everybody. It is Rebel
Creamery's Mint Chip. It's the third flavor that I'm checking out from them.
They have five altogether. We're at the halfway point. I do like some mint chip. Not really my
favorite of flavors, but I like a good one. I like a GOOD mint chip. And I think
this is gonna really hit the spot for me tonight, cuz I just had a really spicy
curry dinner. So I'm excited to have a little bit of mint chip ice cream to
sort of... quell the flames. Anyway, if you've been here before, you know that I
break my ice cream reviews down into four parts. The first part I talk about
the texture. That's the most important part to me. What does it feel like coming
out of the pint? What's it feel like... wussit feel like they take a bite...
What's it feel like once I take a bite? The second part of the review is the
taste. What does it taste like, based on my expectations? Here's what I'm
thinking. Rebel Creamery has had really enjoyable, real-tasting flavors, that have
been slightly less intense than flavors from... you know, their cohorts in the low-
carb high fat ice cream... space. Space? Man, that sounds so terrible. I'm expecting mint chip, but I'm not
expecting to be blasted in the face with mint chip. If their chocolate flavor
and their vanilla flavor are anything to go by, they tend to be a little bit
more on the subtle side of things, so we'll see how that turns out. Then I
talk about the carbs. And again, rebel Creamery knows what it's doing when it
comes to carbs. They're targeting... their target market is...
me. It's people doing the ketogenic diet. So it's very low carbs. And then the
fourth part of the review is the ingredients, where I just run down the
contents, and we see what's in this thing. So let's get into it.
Take it off...already like... I like what I see there. It's... you know, got some little mint
chippies. This has been out of my freezer for about 20 minutes. Maybe a little bit
more. 20, 21, 22, 23 minutes. If I keep talking here, we can get it up to 25. But there
is what it looks like. Let's check out the texture. If I can get it exposed
properly. Someday guys, I'm gonna have a real camera, not just my phone.
Hmm. I like it.
Substantial chips. That's a pretty big chip for...you know, compared to what you
can find like... in halo top or whatever. You get these little specks. But these are
pretty decent-sized chunks of chocolate in here. Also, the flavor -- relative to how
strong their vanilla and chocolate flavors were -- I'd say this is a little
bit more intense on the mint chip, which is fine by me. Yeah. Very, very nice. And
again, you know -- you've got sort of a fatty...fatty thing going on there, which is what these guys
are all about. Okay. Let's check out our nutrition information. As always, serving
size is half a cup. So four servings per container.
The thing to watch out for with these guys -- the only thing really to keep an
eye on if you're if you're keto, and you're having this ice cream -- is the
calorie count. It is high. But that's to be expected with with this stuff. 160
calories per serving, which to my math, is 640 calories for the pint. So be very
careful. Or not. I mean, I haven't eaten a ton of food today.
I have plenty of room for this. I would love to eat this whole thing. But now I
have someone else in the house who's doing keto, and she demands half of this
pint. So it shall be. So that's the calories. Total fat 15 grams, saturated fat 8 grams,
cholesterol 65 milligrams, sodium 25 milligrams, protein 2 grams. Total
carbohydrate 11 grams, dietary fiber 3, sugar alcohol 7. That's 1 net carb per
serving, and I think they... they round up their numbers, so total carbs is probably
like 10 point something. Dietary fiber's probably like 2 point
something. But they round up, so while the decimals are not on here, it is one...
around 1.5 grams of carbs per serving, which gives us that magical number on
the front, there. 6 grams per pint. Incredible. Let's take a look at the
ingredients, here. The ingredients are cream, water,
erythritol, chocolate flakes -- and then they list the
ingredients of the chocolate flakes. They are coconut oil, cocoa, erythritol,
sunflower lecithin, salt, dutched cocoa, natural vanilla flavor, and monk fruit.
Then back to the main ingredients: chicory root fiber, egg yolks, milk
protein isolate, vegetable glycerin, natural mint flavor, Peruvian carob gum,
guar gum, and monk fruit. The end. That's it. Again, that seems like a long list, but
a lot of it was... you know, just listing the ingredients of the chips. Should I
take one more bite? I think I shall. Shocker.
Yeah, stronger in flavor than their chocolate or their vanilla. And it's
really good. Man, look at the size of these! Look at the size of these chunks of chocolate. (five-second rule.)
This table is disgusting. Oh, man. The chips are really good. I just had a
really sweet-tasting chip only. So guys, uh... 3-for-3 so far. Rebel is really
hitting it out of the park for me. At the end of this, After the next couple of
flavors that I do, I will rank their first 5 flavors. This is quite good.
Probably the best tasting mint chip I've had.
I just got a series of texts from my wife. I'm gonna screenshot these, because
they are pretty funny. Ha! She's so great. Yes, more than half of
this is going to go to my wife Sara. This is really good stuff.
Rebel Creamery so far 3-for-3, as far as I'm concerned. Guys, again, I will leave a
link in the description for Rebel's product request form. You can bring that
to your local supermarket, bring it to the customer service desk. The one thing
that I mentioned a couple of weeks ago, which I didn't get to update in the
review of chocolate, is that their promotion, where if the store eventually
ends up carrying Rebel, that you could get coupons for two free pints. Austin
got in touch with me after the first review came out, and he said, "Ooh, I meant to
tell you -- we're... we're not doing that two free pints thing. It would just be a
logistical nightmare." So they have removed that page from the website, but
it would still really behoove you, I think, to print that form out and deliver
it. Even without the promise of a reward. These guys are doing things that are
very exciting. So let's do our best to get them in stores. So let me know what
you guys think of Mint Chip. I really, really enjoy it,
even though I'm not a huge mint chip guy. I'd love to hear what you have to say
about it down in the comments. That's gonna wrap it up for this review, guys. I
hope you have fantastic day, and we'll see you next
time.
you get what's what's what's what what's what's what's what what's what for what
what's what what's what's what's what what's what's what's what's what's worse
what's what's what's what's rubble rubble
-------------------------------------------
Sergey Brin, Co-founder of Google - Duration: 2:06.
Sergey Mikhaylovich Brin is a Russian-born American computer scientist, internet entrepreneur,
and philanthropist who, together with Larry Page, he co-founded Google. Brin is also
the President of Google's parent company Alphabet Inc.
As of July 2017, Brin is the 12th richest person in the world, with an estimated net
worth of US$45 billion. Brin immigrated to the United States with
his family from the Soviet Union at the age of six. He earned his bachelor's degree
at the University of Maryland, following in his father's and grandfather's footsteps
by studying mathematics, as well as computer science. After graduation, he enrolled in Stanford
University to acquire a Ph.D. in computer science, where he met Page. They crammed their
dormitory room with inexpensive computers and applied Brin's data mining system
to build a web search engine. The program became popular at Stanford, and they suspended
their Ph.D. studies to start up Google in a rented garage.
The Economist referred to Brin as an "Enlightenment Man", and as someone who believes that "knowledge
is always good, and certainly always better than ignorance", a philosophy that is summed
up by Google's mission statement, "Organize the world's information and make it universally
accessible and useful,"and the unofficial and sometimes controversial motto, "Do not
be evil". In 2004, he and Page were named "Persons
of the Week" by ABC World News Tonight, and in 2005 he was nominated to be one of the World
Economic Forum's "Young Global Leaders." In June 2008, Brin invested $4.5 million in Space
Adventures, the Virginia-based space tourism company. Brin was also involved in the Google driverless
car project. In September 2012, at the signing of the California Driverless Vehicle Bill,
Brin predicted that within five years, robotic cars would be available to the general public.
-------------------------------------------
Toyota RAV4 2.0i 5-D 4WD SPECIAL EDITION | CLIMA | CRUISE CTRL. - Duration: 1:08.
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Les dix meilleurs aliments pour les os - Duration: 7:53.
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YOUTUBE GELİRİ / NE KADAR KAZANIYORUZ? / ÇEKİLİŞ YAPIYORUZ #ZENGINOLUYORUZ #İKİZLER - Duration: 10:06.
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Nightcore - All the Things She Said - (Lyrics) - Duration: 4:37.
This video include subtitles
-------------------------------------------
My CRAZY NORTH KOREA trip - Duration: 4:56.
For more infomation >> My CRAZY NORTH KOREA trip - Duration: 4:56. -------------------------------------------
APEX INSIDER: Talking Allergens & Food Waste in Airline Catering with Marc Warde - Duration: 12:46.
APEX Insider is made possible by the support of Global Eagle. Connect,
Entertain, Empower, with innovation from Global Eagle. -- Hi everybody, welcome to
this edition of APEX Insider, the webseries bringing you insight and
opinion from thought leaders in the passenger experience industry. Today
we're going to be talking about airline catering and special meals on board, and
here to discuss that with us today is Marc Warde. Marc, welcome. Marc is a
restaurateur, he owns a restaurant called niche in London, which was the first
hundred percent gluten-free -- in London, yeah -- You also own a special meals
manufacturing business and you consult with airlines and airline catering
companies -- I do indeed -- Sounds like you're rather busy -- I'm a busy boy, yeah -- Alright,
so how did how did you come to get involved in the business of
manufacturing special meals and consulting with airlines? -- I used to own
a concession catering company which I sold in 2012 where we were catering for
some private jets and then when I sold the business I went and joined Alpha LSG
Sky Chefs to open their new premium kitchen in
Heston near Heathrow and became Culinary Director for for the UK and also
then did some work for LSG in Germany -- And is that sort of still the model that
you're working with today or has it evolved or changed since that? -- No, I did that
for two years full time, then I became a consultant for them
and now I am able to consult for other companies, airlines, manufacturers and
other people working in the airline or travel industry.
-- Okay, so throughout this entire process, was it always a focus on special meals
or have you done sort of the whole gamut? -- Initially, it was all airlines,
predominantly looking at first and business but also economy, and then
special assistance is quite a small part of that, although now my business is
almost entirely focused on special meals -- All right and what is the story behind
that shift? -- Well, I was diagnosed as a coeliac myself,
so it's like a personal interest I guess, and I feel quite strongly that there's not
much for us coeliacs, I mean there is a gluten-free option but it's not great
generally speaking, and wanted/saw it as my mission to try and get new things along in
that area and obviously then I had the my restaurant business which is 100%
gluten-free and then my manufacturing business which has grown exponentially,
we supply ready meals throughout Europe and we now supply airlines as well with fully
registered, fully accredited gluten-free, dairy-free and other special meals that
exist -- Okay, so working with the airlines in the catering industry and then of
course in your restaurant here in London, what have you seen in terms of increase
in demand for gluten-free and other types of free-from special meals? -- Well,
when we set up as a gluten-free restaurant I expected that was the
main thing we would be doing, but actually what people are asking for is much more
detailed. We're asking for low FODMAP diet, which is where there's fewer alliums and
fewer things that boosts acid in the stomach.
I think in the airline industry they something similar a 'bland meal', which
doesn't sound particularly appetizing, and then we obviously get dairy free or
soy free. There's lots and lots of special requirements and we kind of seem
to attract people who not only are gluten-free but looking for other
other free from experiences. Veganism, vegetarianism are massive and we've had
to increase our offer in those areas by about 50%. -- And is it all people developing
allergies, is it all necessity, or is it people just looking for alternative ways
to live and to consume food? -- I think people generally feel
healthier eating gluten-free because it's less carb-y and people just don't
want to have that bloating. I think that as we learn more about food and what it
does to the body and how it makes us feel, people want to eat healthily,
more healthily, and live longer, and I think that's what it's about really.
People do often get on the trend bandwagon, but when you actually
physically feel better from eating free from, it makes a difference to
your life. It certainly has to me -- So, airlines I think
not all of them, but a lot of them are struggling to provide the quality and
the variety and the amount or different variety of special meals that people are
looking for so what would you say, I guess, is maybe flawed in the current
catering system, the way that it's working, that we're not able to sort of
provide that range to people? I think the industry fears most of all litigation
around that subject, so they fear most being sued by somebody who
accidentally gets sick from, and that, I think, prevents them sticking their neck
out and actually certifying a meal. So most, nearly all in fact, airlines
carry a caveat saying 'may contain', so whatever your free from meal is, it will
say at the bottom somewhere on some little corner 'may contain gluten' or 'may
contain dairy', so it's not really guaranteeing anything and that's not
because it does, it's more about the process. Somewhere in the logistics
chain they can't guarantee, or won't, and I think particularly in the case
of the US, they're very afraid of litigation and and someone suing them
because they got gluten-ed and then it happens quite a lot, so I
think that's why they have this little reference at the bottom, so
offering a service that does certify, you know you get what
you're paying for in terms of a fully certified meal that won't contain what
you don't want it to contain is a good offer.
-- So, maybe outsourcing to an operation like yours or something similar is kind
of the safer bet for the airline because they can pass the buck if something does
happen here wasn't us, 'Hey, it wasn't us, it was our supplier' sort of thing
-- Absolutely, it's making sure that the chain isn't broken, so the person who
unseals that meal is the passenger and nobody else. I think that's the main
thing they need to work on. I think some airlines do it much better than
others and they really really put some put some love and focus into making sure
that the free from meals are better and, in particular, the vegetarian meals.
Gone are the days when they can give you a plate of ropey pasta with a
tomato sauce and that's your vegetarian offer done. People want a bit more than
that nowadays, people's expectations are much higher, half the world eats
vegetarian nowadays, so it's a massive thing. -- Okay, you did mention an airline
that you thought was actually executing on special meals and sort of options for
people with different dietary requirements really well -- I think
Singapore do a really really good job, I've seen them working personally, you know, really
hard on actually making their meals tasty. They want to obviously
have mass appeal so it shouldn't, just because it's a gluten-free meal
it doesn't mean it can't appeal to everybody if it's done well. I think
that's where often the issues lie, in that they try to just focus on it being
gluten-free rather than being delicious, flavorsome, current, seasonal, all of
those things and that everyone would therefore enjoy it.
-- Alright, another issue in addition to like sort of
special meals when it comes to airline catering is waste, sustainability, food
waste, what is going on in this part of the industry around food waste
and you know are we improving? What can we be doing I guess to be more
responsible in that way? -- I think the main thing is to reduce packaging,
particularly in the economy section of the plane where everything is
in-disposable. The main problem for me is the waste that comes off. More than half
half the food that goes on comes off the plane, because if you're a passenger
in First or Business and you're paying quite a lot of money for your flight you
want to have the choices that you were offered. There would be, in my opinion, a
better way to do it, which would be pre-order. Pre-order is, in my opinion, the future of
ordering on planes, a) to reduce the weight and the emissions from the
aircraft and also the passengers is guaranteed to get what
they've ordered in the first place. I think that the waste that comes off is
almost criminal if I'm honest. I have seen firsthand
when they've unloaded some of the larger A380s and it's frightening. I know they
burn it and it's considered contaminated because it's coming off a plane and they
burn it to make energy, but that's really not a great solution so the solution for
me would be to introduce preorder all classes and to reduce the packaging to
it's absolute minimum or use rotable
ware in economy, so get rid of all packaging. -- Right. -- It's possible, but will
anybody take that leap of faith? -- It's a bit more of a cost center when
you begin doing that in economy, isn't it? -- It is, and also where you're flying into
different countries that just don't have facilities like the big dishwashers
and everything else to start doing that and it increases cost, so there's a cost
to actually 'being green', often greater than the cost of just chucking it
all in the bin. -- Yeah. All right, let's look at
future trends. Obviously with your restaurant keeping up to date on what's
going on, you've probably got your finger on the
pulse of a lot of the upcoming food trends, especially in special meals. Can
you let us know what you think might be coming down the pipe? -- I think that people
coming away from meat, eating meat, not just because they're
necessarily vegan or vegetarian, they just see it as part of a part of a healthy
lifestyle.You've seen lots of new proteins
going on the market which are often sold in the meat aisle, which are
lab-based proteins that emulate meat. I think that's going to grow and grow and
grow because people want to, I guess, slaughter less animals, and there's a moral
thing to that. I think that we have to as a, you know, the world has to look
at other ways of eating, because there simply isn't enough space on earth for
the growing population to have enough cows and pigs and chickens and
everything else, so we have to look at eating in different ways and I think
education comes from when we're young, so people are starting to eat differently
and being taught differently that you don't have to eat meat every single
day. In certain cultures, particularly Brits, we were brought up to believe your
every meal has meat, carbohydrates and a bit of veg and it just shouldn't be
that way. -- Just a little bit of veg -- Just a tiny bit, yeah,
not particularly colourful either, usually boiled to death. -- Yeah. All right, well
that's all the time we have for this episode, thank you so much for joining us
Marc. For the people watching who might want to check out your restaurant or
maybe read some of the articles and things like that that you've done on the
topic of special meals, where can they find you online? -- They can go to onboard
hospitality.com where lots of the articles I've written over the last
four years are on and also my website which is www.nichefoodanddrink.com. -- All right, great,
and for those of you watching also don't forget to subscribe to the APEX YouTube
channel so you don't miss any of our video interviews and you can visit www.
apex.aero to learn more about the Airline Passenger Experience Association
or read up on all the latest passenger experience news. Thank you so much for
watching and for APEX Insider, I'm Maryannn Simson.
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