關於 at first glance意思 ，我們在網路上蒐集到這些相關的討論、資訊與評價

早晨被一個夢打醒⋯
這個夢很有意思 代表我內心的渴求 狀態⋯有一陣子沒有這樣子有點複雜紛亂又清楚的夢⋯。

才知道今天是1月11日～1/11⋯❤️

在我生命中有兩個日子，刻劃很深的記號⋯11/1 和1/11～。我從來沒有覺得數字有什麼特別，但這兩個數字卻讓我永遠記得，紀念甚至感恩！❤️🌹🥰🥰

那是一段刻骨銘心很難明白的艱困過程，多年前1/11那個日子讓我跨了一個大門，有一點像是生孩子的過程，痛到你幾乎不想生，但是忍過那個最痛的階段，就是一個新生命的開始⋯，真的是如此啊⋯若沒有勇敢的跨過去往前走，我就看不到現在一片綠意盎然，充滿生氣的我的人生風景！所有的細節美麗和精彩啊⋯！

我曾經有一個經驗，很可愛很真實！轉換了我面對傷害的態度～！
特別傷你的人是你愛的人,特別難面對⋯。
有一次我跟主禱告，和著眼淚和氣憤⋯，在禱告中，我看見一個影像，就像電影一樣～那個傷我的人對著我扔石頭，但那石頭沒打著我，於是我撿起那塊石頭很生氣的回丟過去，扔過去時，覺得很沒力道手很輕⋯一看，我扔過去的，居然是一個麵包！我突然就噗哧的笑了⋯怎麼那麼沒力呀！連傷人都傷不到！🥰🥰這時上帝對我說，如果別人用黑暗用憎恨來對你，難道你回他的是一樣的嗎？你的心中有的是什麼呢？如果你有了我，你會知道要回應什麼⋯⋯

真的，我即刻從生氣到笑自己，這麼容易被激怒，因為我心中充滿的⋯真的不是這些，我可以給予的美麗和美好太多了⋯。

在黑暗中，唯有你自己成為光，才可以找出一條路⋯不要再等候其他的⋯。
你自己就可以成為光，你自己就是那個美麗！那個力量！那個智慧！那個勇敢！⋯只是你沒有找到那個鑰匙⋯甚至是你不想找～

最近有一個很深的體悟，不管你有多愛一個人，或者有人多愛你，不管你有多少人陪在你旁邊，你最終都是得孤獨的面對自己～靈魂的那一個你～如果你自己不能好好欣賞愛你自己，明白你自己是美麗的，你就沒有辦法自在和滿足～。

對於那些傷害與破碎，還有那些不明白為何傷害你的人～放了吧！
一句傷害的話都不用說，因為你更多的能量是看自己愛自己成為⋯美麗的那一個你～！使人看見你就開心就喜樂！好像吃到麵包那樣滿足！🥰🥰❤️🌹

在2021/1/11的今天～～這曾經令我痛哭欲絕的這一天，我向我的主獻上感恩～
謝謝祢總是不離不棄，在我最艱困的時候，用祢最溫柔有力的胸膛擁抱我！用祢最溫柔最有智慧的言語餵飽我，用祢最溫柔明亮的光帶領我，用祢最深最廣的愛情包裹我⋯。 使我可以在靈魂的海洋裡 大山裡面自由奔放⋯I love you,My Lord....🌷


(馬太福音 5:9) 使人和睦的人有福了！因為他們必稱為　神的兒子。
(Matthew 5:9) Blessed are the peacemakers: for they shall be called the children of God.

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Photographer:Su 蘇婭

🌹❤️🌹❤️🌹❤️🌹
I Waked up by a dream in the morning...
This dream is very interesting. It represents the desire ,my situation in my heart....It hasn't been a somewhat complicated and clear dream like this for a while.
I just know that today is January 11 day～1/11...❤️
There are two days in my life, with deep marks...11/1 and 1/11~. I have never felt that the numbers are special, but these two numbers make me always remember, commemorate and even be grateful! ❤️🌹
It was a difficult process that was unforgettable and hard to understand. ..The day 1/11 many years ago ...made me step through a door. It was a little bit like the process of having a child. The pain was so painful that you almost didn’t want to give birth to ... But to endure the most painful stage is the beginning of a new life... , it’s true! If I didn’t step forward bravely, I would not see the greenery and fullness now. ...My Life...Landscape! All the details are beautiful and wonderful...!
I once had an experience, very cute and real! Changed my attitude in the face of injury~!
I once had an experience, very cute and real! Changed my attitude in the face of injury~!
The person who hurt you in particular is the one you love.
Once I prayed to the Lord, with tears and anger... During the prayer, I saw an image, just like a movie. The person who hurt me threw a stone at me, but the stone did not hit me, so I picked it up. I picked up the stone and threw it back angrily. When I threw it over, I felt very weak and light in my hand... At first glance, what I threw over was actually a piece of bread! Suddenly I laughed...how could I be so weak! Can't even hurt people! At this time, God said to me, if someone treat you in hatred in darkness way ,would it be the same for you to treat him? What is in your heart? If you had me, you would know what to respond...
Really, I instantly went from being angry to laughing at myself, I am so easily irritated, because my heart is filled with...it really is not this, I can give too much beautiful things and kindness...
In the dark, you can only find a way out by becoming the light yourself...don't wait for others...
You can become light yourself, and you yourself are the beauty! That power! That wisdom! That brave! ...But you didn't find the key...even you don't want to find it~
Recently, I have a deep realization that no matter how much you love someone or how many people love you, no matter how many people being with you, you will eventually have to face yourself alone~ the soul of you~ If you can’t appreciate and love yourself well, and understand that you are beautiful, you can’t be comfortable and satisfied~.
For those who hurt and broken, and those who don’t understand why they hurt you~ let it go!
There is no need to say a hurtful sentence, because you should take more energy to see yourself loving yourself and becoming...the beautiful you~! Make people happy when they see you! As satisfied as if they had bread! ❤️🌹

Today on January 11, 2021~~This is the day that once made me cry, I give my thanks to my Lord~
Thank you for always staying true to me. In my most difficult time, hug me with your most tender and powerful chest! Feed me with your tenderest and wisest words, lead me with your softest and brightest light, and wrap me with your deepest and broadest love... So that I can be free in the ocean of the soul...I love you, My Lord...🌷

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[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)

我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思，11 月好書連發，最近輪到陀飛輪（tourbillon）創始人、擁有法國最佳工藝職人（MOF）頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書；甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。

Yann Brys 主廚過去的資歷顯赫，他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作，接著經歷巴黎數個豪華酒店，包括宮殿級酒店（palace）的 Hotel Le Bristol Paris，然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法，2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜，並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。

現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓，他幾乎在巴黎所有宮殿級酒店都工作過，一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris，然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕，並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz，這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下，一年之後便分別為酒店內的兩個餐廳取得米其林二星（La Table d'Espadon）與一星（Les Jardins d'Espadon），他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定，被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」（「全球最佳餐廳甜點主廚」）。如同書名「Instants sucrés au Ritz Paris」指明的，本書是以「Rtiz 的甜點時光」規劃，從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享，本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下，大家再稍等一下就能看到囉！

最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書，近日剛剛發表了德文版，同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點，如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等，每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品，接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本（全部由知名主廚提供），最後提供一個能夠使用市售商品與簡便方法，在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力，大概也只有 Fou de Pâtisserie 可以辦到。

以下就請大家點開照片、也開始存錢準備囉😆👇🏻

🔖 延伸閱讀：

甜點食譜書推薦與介紹：#yingsbookreviews

法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」：https://tinyurl.com/y5xenfqz

如何鑑賞 François Perret 主廚的瑪德蓮蛋糕？https://tinyurl.com/y54dacbu

巴黎麗池酒店下午茶體驗：https://tinyurl.com/v4hqj5g

深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu：https://tinyurl.com/vss89b3

*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.

Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.

Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.

Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.

Click on the following photos to have a closer look!

🔖 You might also be interested:

More book reviews: #yingsbookreviews

Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz

How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu

Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g

Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3

#yingc #françoisperret #yannbrys #foudepâtisserie

進入俄羅斯 Entering Russia

6月4日中午，終於來到了這一刻，準備要進入戰鬥民族的國度了！從滿洲里出發時還是有些擔心，倒不是因為怕戰鬥民族會把我吃掉，而是因為這次又要用一張不正常的證件（世界盃觀賽者ID）入境一個新的國家了，而且還是在開放觀賽者免簽入境的第一天，入境官員大概還沒碰過我這種案例，誰知道會被如何刁難？尤其在我到達巴士站、發現全車只有我一個人是遊客的時候就更加緊張。

結果過關意外順利，比兩個禮拜前從吉爾吉斯入境中國時要順利的多。中國方的出境十分快速，而俄羅斯方的入境官員的確是對著我的護照和世界盃觀賽ID多看了幾眼，但也沒問什麼問題，5分鐘後我的護照上就被蓋了俄羅斯的入境章了，之後移民官還熱情的說了一句我聽不懂的俄文，大概是歡迎我來到俄羅斯的意思吧！

滿洲里和後貝加爾（俄羅斯境內第一個小鎮）相隔不到10公里，來往兩邊的客運班車每天有好幾班，為的不是像我這種遊客，而是眾多在兩國之間拉貨的商人們。一上車，看到的是貨物比人還多的景象，各種形狀顏色的箱子都有，從香煙到嬰兒車無所不包。在這波大多數是俄羅斯人的人潮裡，幸運的碰到了兩位固定兩國跑的中國人，一位去俄羅斯拉貨的大叔，和一位在俄羅斯城市赤塔賣電子產品的大姐，他們先後像天使一樣出現在我身邊，解釋我不清楚的俄文問題，還帶我下車一路走到火車站，搞的我最後連路都不用認了，感謝貴人相助 :)

相較於滿洲里，後貝加爾是比較蕭條的一個小鎮，泥土路、木造平房、前不著村後不著店，加上那天天氣不好，俄羅斯給我的第一印象是憂鬱的，就如同我過去對它的刻板印象一樣。在這樣陰沉的天氣中我來到了後貝加爾車站，搭上了傳說中的西伯利亞大鐵路，期待未來幾天能夠見到這個國家不同的面貌。

Taiwaneses gave Russians a nickname: the people of wars, and June 4 was the day when I entered their territory. I was a bit nervous - not because the fear of being killed and eaten by them, but because again I was holding an unusual document: the world cup FAN ID, which can be used during the game season to enter the country without a visa. June 4 was the first day for game attendees to enter, and I was worried that the immigration officers would not understand what the rule is.

It turned out to be surprisingly smooth, even smoother than my entry to China two weeks ago. Exit from China went very quickly, and entry to Russia was also instant. The officer did spend a bit more time to look at my passport and FAN ID, but before I had to answer any question, I got the entry stamp on my passport. The officer also warmly said a Russian sentence that I didn't understand, but I guess it was to welcome me to Russia.

There are multiple buses a day between the Chinese city Manzhouli and the Russian town Zabaikalsk, but those bus are not for tourists like me. Instead, they are for people to trade goods between the countries regularly. As I stepped into the bus, there was more stock than passengers, among who I was the only tourist. Thankfully, two angels helped me on the way - one Chinese dude who trades products between two countries, and one Chinese lady who has been selling electronics in Chita, Russia for 8 years. The former translated Russian questions that I did understand, and the latter guided me to the train station. I went through the whole trip without thinking of where to go. Felt really grateful for their help.

Compared to Manzhouli, Zabaikalsk is much less developed. Dirty roads, wooden flat houses, lack of business, plus the bad weather that day, made the first glance of the country rather depressing, just like its stereotype in my mind. In this gloomy atmosphere, I boarded a Trans-Siberian railway train, hoping to see different facets of this nation.