the greatest talent is meaningless without one other vital component - passion -selwyn lager

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Photo AlbumColette2008 [flyer] (1 photo)May 8, '08 9:37 AM
for everyone

40-ish..............................49
Adventurous.....................Slept with all your friends
Athletic............................No boobs
Average looking.................Ugly
Beautiful...........................Pathological liar
Contagious Smile................Does a lot of pills
Emotionally secure..............On medication
Feminist............................Fat
Free spirit..........................Junkie
Friendship first...................Former slut
Fun..................................Annoying
Gentle..............................Dull
New Age...........................Body hair in the wrong places
Open-minded.....................Desperate
Outgoing...........................Loud and Embarrassing
Passionate........................Sloppy drunk
Poet.................................Depressive
Professional.......................Bitch
Romantic...........................Frigid
Voluptuous........................Very Fat
Large frame.......................Hugely Fat
Wants Soul mate................Stalker
Widow..............................Murderer

WOMEN'S ENGLISH

1. Yes = No
2. No = Yes
3. Maybe = No
4. We need = I want
5. I am sorry = you'll be sorry
6. We need to talk = you're in trouble
7. Sure, go ahead = you better not
8. Do what you want = you will pay for this later
9. I am not upset = of course I am upset, you moron!
10. You're very attentive tonight = is sex all you ever think about?

MEN'S ENGLISH

1. I am hungry = I am hungry
2. I am sleepy = I am sleepy
3. I am tired = I am tired
4. Nice dress = Nice cleavage!
5. I love you = let's have sex now
6. I am bored = Do you want to have sex?
7. May I have this dance? = I'd like to have sex with you
8. Can I call you sometime? = I'd like to have sex with you
9. Do you want to go to a movie? = I'd like to have sex with you
10. Can I take you out to dinner? = I'd like to have sex with you
11. Those shoes don't go with that outfit = I'm gay

And finally.....

A recent scientific study found that women find different male faces attractive depending on where they are in their menstrual cycle.
For example, when a woman is ovulating she will prefer a man with rugged, masculine features.
However when she is menstruating, she prefers a man doused in petrol and set on fire, with scissors stuck in his eye and a cricket stump shoved up his backside.

NOW SEND THIS TO A MAN WHO NEEDS A LAUGH AND A WOMAN WITH A SENSE OF HUMOUR!!!

Photo AlbumDSLR Comparison 2008 (10 photos)Mar 23, '08 10:52 AM
for everyone
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+++ Lomo Party @ Warehouse 135 +++
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Baby I Love Your Way  Bob Marley 
One Love  Gypsy Kings & Ziggy Marley 
I Can See Clearly Now  Bob Marley 
Strings Of Life (Stronger On My Own) (Funky Lowlives Mix) The Chillout Session 2006 (Disc 2) Chillout Sessions 

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DJ Domination Photos now upped at www.drivenmanila.com :)
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Blog Entry////////// The Seven Levels of Photographers :DJan 29, '08 12:34 PM
for everyone


The Seven Levels of Photographers

A Spiritual and Satirical Guide. I summarize this into 2 levels here.
© 2007 KenRockwell.com

(I'm using the Western convention of "he" to refer to both genders)




Artist: Top Level 7 (equivalent to "Heaven" in Christian mythology)

This is the highest level.

An artist fixes his imagination in a tangible form called a photograph. He captures the spirit of place or person, real or imagined, in this photograph and the viewer responds to this.

An artist is a complete master of his tools. When creating art an artist transcends common existence as his spirit flies up to meet that which he is capturing. He may practice and learn his tools while he is not creating, however when creating the camera becomes an extension of his mind. No conscious thought is expended on the technical issues with which he is a virtuoso while creating photographs.

To make a musical analogy, a musician may woodshed his scales, but when he's jamming he's not even thinking about fingerings. He's lost in the passion of the moment.

Just like professional surfers who have a dozen boards or pro guitarists who have 23 axes, an artist may have a slew of cameras, each for a different purpose.

Likewise, other artists may only have one camera, or none at all. It just doesn't matter.

Artists sometimes dress funny and tend to stay up late. They usually prefer to photograph attractive young women and are proud of it.

No one ever sees their work since they have crummy ability to promote themselves, and sadly, usually don't even appreciate their own excellent work. Those that do drop down to Whore, which sadly and paradoxically means you will never see the work of a true artist unless you know one personally. Good artists are usually too embarrassed to show their work to anyone unless you are intimate with them, since their work is their soul.

Artists use any sort of camera, including pinholes and disposables, or 8 x 10s. They use whatever instrument they need to create what they want.



Whore: Level 6    back to top

A whore is an artist who sells his soul by accepting money or drugs for his art.

By lowering himself to this level his vision is compromised.

Why? Because when one depends on selling one's soul to pay for one's food and pad one does not screw with the program, which means that one does not try new styles.

If a whore's work pays his bills after years of trying, it's unlikely any whore will be open to trying new styles while he still needs the dough.

Artists with representation (meaning they are represented by a gallery or an artists' representatives just as pimps do in the sex trade) may lose that representation if they change their style.

Therefore, art for sale from one person rarely gets better or different.

The style that sells is all a whore's johns and pimps (representatives) want to see. See Barnbaum's book on artistry. It is extraordinarily difficult for a successful whore to change styles once one has been accepted.

More about the whore class at level 10 here.



Amateur: Level 5    back to top

People who earn less than half of their income from photography are amateurs. This has nothing to do with the quality of their photography.

This person loves to create photographs. Good amateurs of pure spirit can transcend the other levels directly to being an artist.

People who shoot weddings and etc. on weekends as a side line from their day jobs are still amateurs; they just charge for their photos. And as you read here they may also charge a lot for their snaps.

Amateurs who think that better cameras will improve their photos are at risk of descending to the lowest level of equipment measurbator. Too many amateurs have been misled by camera makers into thinking that they need good cameras for good images. This thought is poison to creating art.

Amateurs who lose themselves in creating great images are set for a path of enlightenment.

Being an amateur is a good thing; from this level one can rise to the level of artist rather easily.

Amateurs almost always shoot Canon SLRs.



Snapshooter: Level 4    back to top

This is my mom and most people. These people want memories, as opposed to photographs or cameras.

Snapshooters who are graphic artists or otherwise visually literate people often make fantastic images that impress everyone. These snapshooters are artists and don't even realize it. They usually dress better than the artists who think they really are artists.

Believe it: it's the photographer who makes an image, not a camera.

Snapshooters use point-and-shoot and disposable cameras, which give the same excellent results as the Leicas, Nikons, Canons and Contaxes used by everyone else.



Professional: Level 3    back to top

A professional photographer is a person who earns his entire living (100%) from the sale of photographs.

Professionals do not create art for a living; they create images for commerce. They usually have some familiarity with the tools and can get out decent images, however they may or may not be able to capture imagination.

Of course professionals may create great images, but that's on their own time.

Professionals spend very little time worrying about cameras, except when they need to get them repaired. They spend most of their time looking for work and pissing about how all the other photographers in town are dropping their prices.

Professionals spend more on film and lab fees each month than they spend on camera gear in a year.

There are no professional nature photographers. They all either have day jobs or make their wives support them.

Professionals shoot Nikon SLRs, Mamiya medium format and Calumet 4x5" cameras. They cannot afford gear as good as most serious amateurs.

Unless you are a commercial photography buyer or know one as a friend you have not heard of professional photographers. The ones you may have seen in camera ads proclaiming that they use this or that camera are just spokesmodels.

Professionals don't have websites and don't put out technical newsletters. Those people are usually amateurs.



Rich Amateur: Level 2    back to top

These are amateurs who, by having too much money, buy lots of equipment which can fetter their freedom of expression. They are mostly men, and many are old or retired.

Rich amateurs shoot Leicas, Contaxes, Alpas, Hasselblads and Linhof 4x5s. These are great cameras, but the results are the same as the Zenits, Pentaxes, Bronicas and Tachiharas.

Today they mostly shoot Canon 1Ds-Mk IIs, 5Ds or Nikon D2X.

These are the same idiots who bought the first 2.7 Megapixel digital SLRs designed for newspapers like the Nikon D1 back in 2000 just because they cost $5,000. They gave technically poorer results than the film cameras used by snapshooters. All because it's expensive doesn't make it good.

Bad rich amateurs think fuzzy B/W images of poor people are art.

Some rich amateurs fall into the bottom spiritual level easily because they worry too much about equipment, others go straight on to create great art since they don't have any worries about equipment since they think they own the best. Oddly, few rich amateurs produce ordinary work. It either rules or sucks.



Equipment Measurbator: Bottom Level 1 (equivalent to "Hell" in Christian mythology)

back to top

These men (and they are all men) have no interest in art or photography because they have no souls. Lacking souls they cannot express imagination or feeling, which is why their images, if they ever bother to make any, suck.

These folks have analysis paralysis and never accomplish anything.

Does poring over a microscope analyzing test images have anything to do with photographing a Joshua tree at dawn? Of course not. Even worse, time wasted concentrating on tests is time not spent learning useful aspects of photography and certainly time that could have been better spent actually photographing. Test just enough to know what your gear can do, and then get on with real photography.

They are interested solely in equipment for its own sake. They will talk your ear off for hours if you let them, but as soon as you ask to see their portfolio their bravado scurries away, or they think you want to see their cameras or stocks. You can read why cameras simply don't matter here.

Most seem to come from technical avocations, like engineering, computers and sciences. These people worry so much about trying to put numerical ratings on things that they are completely oblivious to the fact that cameras or test charts have nothing to do with the spirit of an image. Because they worry so much about measuring camera performance we have dubbed them "Measurbators." Unfortunately, many of them wander into KenRockwell.com looking for information on camera performance.

Many of them also play with audio equipment, computers or automobiles. They enjoy these toys just like their cameras for their own sake, but rarely if ever actually use them for the intended purposes.

Younger ones play video games or engage in chat rooms and web surfing. Older ones join "camera" clubs. (You should join photography clubs, but never camera clubs or any clubs that try to score art, since art is entirely subjective and cannot be scored numerically.) Likewise, these people never create anything notable with any of this other gear either, but they sure get excited by just having, getting or talking to you about it.

The one type of gear these people ignore is the only type of gear that actually helps: lighting.

Someone with a decent portfolio is not an equipment measurbator. Someone with more cameras than decent photos just may be. People with websites teeming with technical articles but few interesting photographs probably are.

Do not under any circumstances deal with these people, talk to them, read their websites or especially ask them for photography advice. To the innocent they seem like founts of knowledge, however their sick, lifeless souls would love to drag you into their own personal Hells and have your spirit forever mired in worrying about how sharp your lens is. If you start worrying about this and you'll never photograph anything again except brick walls and test charts.

These people are easy to identify. If you've read this far you've probably seen their websites. They always have lots of info about equipment, but very few real photographs. Beware of any information from any website not loaded with photography you admire.

Other people have other words for these people. This article here adds some more perspective.

I had to pull most of the photos of equipment off my site because these people were spending more time looking at my equipment than my art! The bandwidth for which I pay was being eaten up by these idiots looking at my lenses, instead of looking at the photos in my gallery which is the whole point of this site. That's why all the stupid pages like this one are in yellow, so that their eyes hurt too much to waste too much time on the nuts and bolts.

Most people who waste my time e-mailing me with technical and equipment questions through this site unfortunately belong to this unenlightened bottom group. Almost anyone who actually worries about the level they occupy belong to the bottom. Many of these folks stalk the Internet, and spend hours getting off "contributing" to technical websites and photography chat rooms like Photo.net, www.dpreview.com and photocritique.net instead of making photos. The guys here aren't too bad, and most of the Leica people here are just equipment collectors.



Online Expert or Armchair Photographer: Level 0 (these guys don't take pictures so they aren't a level of photographer.)

This level never existed before the internet, because cameras were never as exciting as sports cars or missiles for men to research.

This became terrifyingly apparent one day when I got an email from someone who didn't think an example I posted of a sharp lens was sharp. I was confused, since it was exceptionally sharp, which is why I posted it. When I asked this reader "not sharp compared to what?," he replied that it wasn't as sharp as a different example of a different lens he saw posted on some other website.

Holy Crap! This was a guy who doesn't even own a camera! He spends his time researching them and spreading his irrelevant opinions all over the Internet!

The Internet is ablaze with these guys. Forums and chat rooms are loaded with them. Photographers don't have the time for forums. We have more photography to do than time to do it. See The Two Kinds of Photographers.

Photography was never cool enough before digital to attract men's attention for no particular reason. Personally, the muzzle velocity of a Barrett 50-calibre sniper rifle is far more interesting to me than the MTF of a digital camera I'll never use. If I worked in an office and could waste my employer's time researching personal hobbies on the Internet, I'd rather look at pornography than research other people's cameras.

This level has existed in the automotive marketspace forever, with young boys learning every possible performance specification of Corvettes and Ferraris. We boys start this more than 10 years before we can get a driver's license, much less be able to buy our own Ferraris.

Boys love to learn about cars, guns, motorcycles and anything technical. I know I sure do. We men never grow out of wanting to know everything about everything, and telling you so.

Just because any car nut can tell you every possible performance specification of a Ferrari doesn't mean he can drive. Most of these people live in places where they've never even seen a Ferrari, much less ever owned one themselves.

Today with digital photography, we now have the same lookie-loos researching digital camera specs just for the bizarre fun of it. Ignore them. They love to talk and research, but aren't photographers.




from >> http://www.kenrockwell.com/tech/7.htm





VideoTechnomarine Loop by Digitabe :)Jan 15, '08 8:07 AM
for everyone


Technomarine_loop_Visuals.mp4 (6.3 MB)

5 Reasons Why God Uses Problems

The problems you face will either defeat you or develop

you - depending on how you respond to them.

 Unfortunately, most people fail to see how God wants to

 use problems for good in their lives. They react foolishly and resent their

problems rather than pausing to consider what benefit they might bring. 

 Here are five ways God wants to use the problems in your life:
1.God Uses Problems To DIRECT U
Sometimes God must light a fire under you to get you moving.

 Problems often point us in a new direction and motivate us to change.

Is God trying to get your attention? "Sometimes it takes

a painful situation to make us change our ways." 
2. God Uses Problems To INSPECT U
P eople are like tea bags...if you want to know what's inside them,

just drop them into hot ever water! Has God tested

your faith with a problem What do problems reveal about you?

"When you have many kinds of troubles, you should be full

 of joy, because you know that these   troubles test your faith,

and this will give you patience."
3. God Uses Problems To CORRECT U
S ome lessons we learn only through pain and failure.

It's likely that as a child your parents told you not to touch a hot stove.

 But you probably learned by being burned. Sometimes we only learn

the value of something... health, money, a relationship. ..

by losing it. "It was the best thing that could have happened to me,

for it taught me to pay attention to your laws." 
4. God Uses Problems To PROTECT U
A problem can be a blessing in disguise if it prevents you from
being harmed by something more serious. Last year a friend
was fired for refusing to do something unethical that his boss
had asked him to do. His unemployment was a problem - but
it saved him from being convicted and sent to prison a year
later when management's actions were eventually discovered.
"You intended to harm me, but God intended it for good...
5. God Uses Problems To PERFECT U
Problems, when responded to correctly, are character builders.
God is far more interested in your character than your comfort.
Your relationship to God and your character are the only two
things you're going to take with you into eternity.

 "We can rejoice when we run into problems...
they help us learn to be patient. And patience develops strength of
character in us and helps us trust God more each time

we use it until finally our hope and faith are strong and steady." 
Here's the point Ad:
God is at work in your life - even when you do not recognize it or understand it.
But it's much easier and profitable when you cooperate with Him.

 


"Success can be measured not only in achievements, but in lessons learned,
lives touched and moments shared along the way"


Photo Albumchoose your flavor :D (10 photos)Jan 14, '08 9:29 AM
for everyone

Starbucks is the world's largest multinational chain of coffee shops. Founded in 1971 as a coffee bean retailer, then acquired in 1987 by Howard Schultz, it has acquired and built coffeehouses all over the world. In addition to brewed coffee and espresso beverages, Starbucks shops also serve tea and bottled beverages, pastries, and ready-to-eat sandwiches. Stores in Seattle, Chicago, and other cities are experimenting with hot breakfast options such as ham, egg, and cheese on a muffin and eggs Florentine sandwiches. Some Starbucks stores are inside other retail locations such as supermarkets and bookstores (though these stores are not owned or operated by the company). The company was in part named after Starbuck, a character in Moby-Dick, as well as a turn-of-the-century mining camp on Mount Rainier, Starbo. Its insignia is a stylized two-tailed mermaid and its corporate headquarters are in Seattle, Washington, United States.

The Starbucks franchise here in the Philippines is owned only by Rustan's, so the chance of opening your own Starbucks branch is out of the question. But who said that you can't start your own coffee business? I've searched the internet and compiled these copycat recipes that would make your coffee taste a little like Starbucks.


Starbucks Coffee Frappe
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.
Source: "Starbucks Passion for Coffee"

I N G R E D I E N T S
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, -raspberry or other)

Whipped cream, garnish

I N S T R U C T I O N S
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

---

Starbucks Java Chip Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Serves: 4

---

Starbucks Mocha Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks..

I N G R E D I E N T S
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

I N S T R U C T I O N S
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

Serves 4.

---

Starbucks Copycat Caramel Scones
From: copycatrecipearchive@yahoogroups.com. These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
3 cups unbleached all purpose flour
1/2 cup unsalted or salted butter (or margerine)
3/4 cup half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt (if unsalted butter is used)
1 tablespoon baking powder
1 cup milk (for best results use whole milk)
1 egg
2 teaspoons vanilla
1 cup butterscotch baking chips

Topping
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Confectioner's (powdered) sugar (optional)


I N S T R U C T I O N S
Preheat oven to 425 F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake until browned - 16-18 minutes. Dust with confectioner's sugar when cool.

---

Starbucks Java Float
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
4 tablespoon chocolate syrup
1 tablespoon chocolate chips
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream

I N S T R U C T I O N S
In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and 1 cup club soda. Place 2 scoops of ice cream in each glass and serve immediately.

---

Starbucks Copycat Meringue Drops
From: Betterbaking. These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

I N G R E D I E N T S
1/3 cup egg whites
1/2 cup sugar
3/4 cup semisweet chocolate chips
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts

I N S T R U C T I O N S
Preheat oven to 350ºF. Place rack in lower third of oven. Cover two large baking sheets with parchment paper. In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites. Drop spoonfuls of batter - about 1 1/2 to 2 tablespoons - onto the parchment lined baking sheets. Bake for 12-15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula. 12-18 cookies.

---

Starbucks Lemon-Tipped Biscotti
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped For the

Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

Preheat an oven to 375 F. In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.

Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.

---

Black and White Toffee Bars
Inspired by Starbuck's Toffee Bars.

I N G R E D I E N T S
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1cup (6-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca


I N S T R U C T I O N S
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

---

Starbuck's Frappuccino
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.
Copycat Recipe Requests at Recipelink.com


This recipe makes 5 different flavors, if desired.

15 empty Starbuck bottles & lids (I mark with permanent marker a letter on 3 lids for the flavor of that batch - i.e. C=coffee, M=mocha, V=vanilla, etc.)

1 1/4 cups sugar
5 tsp. dry pectin
13 3/4 cups 2% milk - or Lactaid 100, 38% less fat (I use this since it has a longer shelf life, even though it costs a little more)
10 Tbsp. Maxwell House Italian Expresso Roast Coffee
5 1/2-3/4 cups water

Flavors -
1 tsp. unsweetenend cocoa or Quick drink mix,
1 Tbsp. of liquid coffee flavorings (sold in grocery store by coffee) vanilla, hazlenut, almond, almond roca, raspberry, irish creme, etc., desired amount of extracts, 1 Tbsp. liquid baking flavorings (i.e. cinnamon, praline, etc.)

1. Brew the 10 Tbsp. of coffee with the 5 1/2-3/4 cups cold water.

2. Get blender out and ready.

3. For each batch of 3 bottles...While coffee is still hot...measure out 2 3/4 cups milk, set aside...in blender, place 1/4 cup sugar, 1 tsp. pectin, any of the above flavorings (or make up your own)-for just plain coffee flavor, do not add any flavors, 1/2 cup of hot coffee and mix a few seconds at a low speed - #5 for me(too high and you get too much froth) to give sugar a chance to dissolve. While running pour in steadily the cold milk. Turn off after only a second or two of being mixed.

4. Pour into 3 prepared bottles.

5. Repeat the above for 4 more batches, changing flavors if desired. I try to do my flavors so that I don't have to rinse out the blender each time (i.e. coffee, vanilla, hazlenut, praline, mocha), saving the strongest flavor until
last.

---

Starbucks Chai Tea
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

Chai

3 cups water
3 cups milk (I use skim)
6-8 black or decaf black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves (I use less because I don't like too strong a clove taste)
1/2 tsp ground ginger (or a mashed small chunk of fresh)

Bring water and milk to a boil. Add other ingredients, return to boil. Turn off
heat and let steep for 3-5 minutes. Remove tea bags then filter through fine
strainer. Good hot or cold. (I keep it in the refrigerator and microwave it if
I want it hot.)

---

The Starbucks Caramel Macchiato
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

People come to my page, they're probably usually looking for var'aq. But every once in a while someone wants to know how to make a Starbucks Caramel Macchiato. That's understandable -- it's a very tasty drink, very addictive, and in very high demand year-round.

I don't know much of the history of the drink, except that the iced version was brought out in 1999 or 2000 when a wave of requests for an iced version of the drink required Starbucks R&D to standardize on the rather dramatic black-and-tan presentation of the official Iced Caramel Macchiato. Whipped cream was not standard at the time; I can't say if that's still the case as I haven't worked for Starbucks for over a year and a half now, but either way it's a stunning drink.

Made properly, you really should use a glass mug or pint glass for the color gradient effect. Starbucks doesn't do that with the hot drinks, though the to go cups are see-through. And now, the recipe everyone really wants to see when they come here...

Caramel Macchiato

The average coffee mug is probably equivalent to a Tall (12-oz/355 mL). I am not following precise Starbucks standards, though if you must know it's properly one shot of espresso, about .75 oz syrup (.25 oz per 4 oz liquid capacity).

* milk
* espresso
* vanilla syrup
* your favorite caramel sauce

In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam. Drizzle with caramel sauce.

Iced Caramel Macchiato

Same ingredients, plus some small ice cubes and (optional) whipped cream

In a pint glass or iced tea glass (we're assuming 16 oz), add vanilla syrup and fill about 3/5 of the way with cold milk. Add ice almost to the top and pour espresso (2 shots would be typical) over the top. If you've done it right, the espresso will mix in only about halfway down without stirring. If adding whipped cream, add it here. Drizzle the top with caramel and enjoy.

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Starbucks Orange Oatmeal Flat Scones
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.

2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold unsalted butter, cut into small chunks
1 egg
1/2 cup orange juice
1/4 teaspoon Boyajian orange or tangerine oil or extract
1 cup raisins, plumped and dried

Glaze:
milk, sugar, orange zest

Line a large baking sheet with parchment paper (double two sheets if you have them — one inside the other). Preheat oven to 425 F.

In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.

Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.

Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest.

Bake until nicely browned — about 14 minutes.

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Now that you have your recipes, why not add a wireless internet hotspot on your area, a few tables and chairs, and wolllaa! Instant coffee shop. Raket na!

from >> http://pinoyraket.blogspot.com/2006/10/starbucks-copycat-drinks-and-pastries.html

VideoNooka >> visuals by digitabe :) Dec 27, '07 9:29 AM
for everyone
..scanned images added background & video effect :: 3d panning, zooming, tumbling etc! ............................ no sound


Nooka_visuals.mp4 (11.3 MB)

Photo Album:: Artex Compound :: (28 photos)Dec 23, '07 9:06 PM
for everyone
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Description: Artex Compound in Panghulo is one of the lowest areas in all of Malabon. During heavy showers, the entire Panghulo is easily submerged in deep water. Improper garbage disposals, poor urban planning, and the increase of informal settlers are just a few causes of the area’s continuing flood problem.

Water has flooded Artex Compound for years now with around 150 families affected. A cotton mill owned by the Yupangcos once situated in the same area has closed down during the 80's leaving its employees with unpaid wages and benefits. As a way to protest, the former employees decided to stay despite of the compound’s miserable condition.

We, EON PHOTOGRAPHY and PINOY PENTAXIANS, were able to get a permit to shoot the area and at the same time help the Artex community improve their old waiting shed (for their boats) by way of giving them cement, gravel, and other materials needed to finish and improve the aforementioned shed.

Date of shoot 09-Dec-2007

Photographers:
Ansbert Bidol (http://ansbert30.multiply.com)
Brando Losaria (http://acebalasador.multiply.com)
Erick Dantoc (http://gripstandthrow.multiply.com)
Evelyn Cruz (http://lenzcruz.multiply.com)
Ken Carpio (http://everdarker.multiply.com)
Kevin King (http://k2photography.multiply.com/)
Ninay de Guia (http://ninayskie07.multiply.com)
Paul Martin (http://paulmartinmd.multiply.com)
Larry Monserate Piojo (http://larrymonseratepiojo.multiply.com)
Randy Belen (http://xyzrel.multiply.com)
Vernal Taguimacon (http://scooterasta.multiply.com)

Photo AlbumThe Kitty Girls.... (45 photos)Dec 21, '07 6:09 AM
for everyone
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also with Mojofly, Roxy, Tim Yap, Dancing Queen Diva & the PSP boys!!!

Photo AlbumKC Concepcion @ Warehouse135 :D (10 photos)Dec 18, '07 3:31 AM
for everyone
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Start:     Nov 26, '07 08:00a
End:     Nov 29, '07
Location:     Warehouse 135, Yakal Street Makati city
Photo Sharing and Video Hosting at Photobucket

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just posted >> Planet Mars event photos at driven site >>> www.drivenmanila.com

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nothing here :D


Photo Albumwork or play? (1 photo)Nov 16, '07 12:22 PM
for everyone
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calling card :) ni digitabe

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Photo AlbumWarehousexy :: 135 :) (1 photo)Nov 13, '07 10:45 AM
for everyone
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Warehousexy :: another twists from Warehouse 135 :D hehe

any comments or criticism are very much appreciated :D
photos by Lex Kabigting
flyer design :Digitabe - hehe

Photo Sharing and Video Hosting at Photobucket


Photo AlbumMHMC 2007 (8 photos)Oct 26, '07 6:04 AM
for everyone
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Photo Sharing and Video Hosting at Photobucket

Photo Sharing and Video Hosting at Photobucket

Photo Sharing and Video Hosting at Photobucket

Photo Sharing and Video Hosting at Photobucket

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