Watching Divergent

If you like Hunger Games, you’ll love this movie – View on Path.

Salad: Cheap, Easy, Healthy, Delicious ^^ – View on Path.

Salad: Cheap, Easy, Healthy, Delicious ^^ – View on Path.

Alhamdulillah *brofist LINE keren promosinya.. Hahaha – View on Path.

Alhamdulillah *brofist LINE keren promosinya.. Hahaha – View on Path.

ecowatchorg:

French Supermarket Highlights Ugly Fruits and Veggies Instead of Wasting Them
The chain has launched the “Inglorious Fruits and Vegetables” campaign, giving the hideous produce its own aisle, labels and placement on store receipts.
SEE MORE:
http://ecowatch.com/2014/07/22/french-supermarket-ugly-fruits-veggies/

Genius Idea!

ecowatchorg:

French Supermarket Highlights Ugly Fruits and Veggies Instead of Wasting Them

The chain has launched the “Inglorious Fruits and Vegetables” campaign, giving the hideous produce its own aisle, labels and placement on store receipts.

SEE MORE:

http://ecowatch.com/2014/07/22/french-supermarket-ugly-fruits-veggies/

Genius Idea!

Thought via Path

Some people just wanna burn their money for fireworks. While others still struggling to find some money for their family. – Read on Path.

  • masterchefonfox:

Salmon Cakes with Herbed Yogurt and Watermelon-Tomato SaladMystery Box Ingredients:2 6oz Salmon Fillets4 oz Bacon1 cup Medium-Grain White Rice16 oz Can Black Beans1 bunch Basil1 bunch Mint6 oz Fage 2% yogurt4 oz Balsamic VinegarThe paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon CakesLike a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.Salmon Cakes12 oz fresh wild Salmon2 tbsp Olive Oil — plus 4 tbsp more for your frying pan2 tbsp Greek Yogurt2 tbsp Mayonnaise¼ finely diced Red Onion (about 3 tbsp)1 tbsp finely chopped Mint1 tbsp finely chopped Basil¼ cup Panko Bread Crumbs1 tbsp Soy Sauce½ tsp fresh Black PepperPreheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy— about 4 minutes on each side.Herbed Yogurt½ cup Greek Yogurt2 tbsp finely diced Red Onion2 tbsp finely diced Cucumber1 tbsp fresh Basil, chopped1 tbsp fresh Mint, Chopped2 tbsp Lime JuiceSalt and Pepper to TastePatently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes— so feel free to make it when you pop the salmon in the oven.Watermelon and Tomato Salad1 lb Watermelon, cut into cubes2 cups Cherry Tomatoes, sliced in half1 Cucumber, cut into cubes¼ Red Onion, very finely slicedA big handful or two of fresh Basil and Mint2 tbsp Lime Juice2 tbsp Balsamic Vinegar2 tbsp Olive OilSalt and Pepper, to tasteThe easiest salad you’ll ever make.
Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.
This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.

#OhMyFood
  • masterchefonfox:

Salmon Cakes with Herbed Yogurt and Watermelon-Tomato SaladMystery Box Ingredients:2 6oz Salmon Fillets4 oz Bacon1 cup Medium-Grain White Rice16 oz Can Black Beans1 bunch Basil1 bunch Mint6 oz Fage 2% yogurt4 oz Balsamic VinegarThe paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon CakesLike a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.Salmon Cakes12 oz fresh wild Salmon2 tbsp Olive Oil — plus 4 tbsp more for your frying pan2 tbsp Greek Yogurt2 tbsp Mayonnaise¼ finely diced Red Onion (about 3 tbsp)1 tbsp finely chopped Mint1 tbsp finely chopped Basil¼ cup Panko Bread Crumbs1 tbsp Soy Sauce½ tsp fresh Black PepperPreheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy— about 4 minutes on each side.Herbed Yogurt½ cup Greek Yogurt2 tbsp finely diced Red Onion2 tbsp finely diced Cucumber1 tbsp fresh Basil, chopped1 tbsp fresh Mint, Chopped2 tbsp Lime JuiceSalt and Pepper to TastePatently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes— so feel free to make it when you pop the salmon in the oven.Watermelon and Tomato Salad1 lb Watermelon, cut into cubes2 cups Cherry Tomatoes, sliced in half1 Cucumber, cut into cubes¼ Red Onion, very finely slicedA big handful or two of fresh Basil and Mint2 tbsp Lime Juice2 tbsp Balsamic Vinegar2 tbsp Olive OilSalt and Pepper, to tasteThe easiest salad you’ll ever make.
Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.
This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.

#OhMyFood
  • masterchefonfox:

Salmon Cakes with Herbed Yogurt and Watermelon-Tomato SaladMystery Box Ingredients:2 6oz Salmon Fillets4 oz Bacon1 cup Medium-Grain White Rice16 oz Can Black Beans1 bunch Basil1 bunch Mint6 oz Fage 2% yogurt4 oz Balsamic VinegarThe paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon CakesLike a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.Salmon Cakes12 oz fresh wild Salmon2 tbsp Olive Oil — plus 4 tbsp more for your frying pan2 tbsp Greek Yogurt2 tbsp Mayonnaise¼ finely diced Red Onion (about 3 tbsp)1 tbsp finely chopped Mint1 tbsp finely chopped Basil¼ cup Panko Bread Crumbs1 tbsp Soy Sauce½ tsp fresh Black PepperPreheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy— about 4 minutes on each side.Herbed Yogurt½ cup Greek Yogurt2 tbsp finely diced Red Onion2 tbsp finely diced Cucumber1 tbsp fresh Basil, chopped1 tbsp fresh Mint, Chopped2 tbsp Lime JuiceSalt and Pepper to TastePatently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes— so feel free to make it when you pop the salmon in the oven.Watermelon and Tomato Salad1 lb Watermelon, cut into cubes2 cups Cherry Tomatoes, sliced in half1 Cucumber, cut into cubes¼ Red Onion, very finely slicedA big handful or two of fresh Basil and Mint2 tbsp Lime Juice2 tbsp Balsamic Vinegar2 tbsp Olive OilSalt and Pepper, to tasteThe easiest salad you’ll ever make.
Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.
This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.

#OhMyFood
  • masterchefonfox:

Salmon Cakes with Herbed Yogurt and Watermelon-Tomato SaladMystery Box Ingredients:2 6oz Salmon Fillets4 oz Bacon1 cup Medium-Grain White Rice16 oz Can Black Beans1 bunch Basil1 bunch Mint6 oz Fage 2% yogurt4 oz Balsamic VinegarThe paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon CakesLike a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.Salmon Cakes12 oz fresh wild Salmon2 tbsp Olive Oil — plus 4 tbsp more for your frying pan2 tbsp Greek Yogurt2 tbsp Mayonnaise¼ finely diced Red Onion (about 3 tbsp)1 tbsp finely chopped Mint1 tbsp finely chopped Basil¼ cup Panko Bread Crumbs1 tbsp Soy Sauce½ tsp fresh Black PepperPreheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy— about 4 minutes on each side.Herbed Yogurt½ cup Greek Yogurt2 tbsp finely diced Red Onion2 tbsp finely diced Cucumber1 tbsp fresh Basil, chopped1 tbsp fresh Mint, Chopped2 tbsp Lime JuiceSalt and Pepper to TastePatently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes— so feel free to make it when you pop the salmon in the oven.Watermelon and Tomato Salad1 lb Watermelon, cut into cubes2 cups Cherry Tomatoes, sliced in half1 Cucumber, cut into cubes¼ Red Onion, very finely slicedA big handful or two of fresh Basil and Mint2 tbsp Lime Juice2 tbsp Balsamic Vinegar2 tbsp Olive OilSalt and Pepper, to tasteThe easiest salad you’ll ever make.
Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.
This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.

#OhMyFood

masterchefonfox:

Salmon Cakes with Herbed Yogurt and Watermelon-Tomato Salad

Mystery Box Ingredients:
2 6oz Salmon Fillets
4 oz Bacon
1 cup Medium-Grain White Rice
16 oz Can Black Beans
1 bunch Basil
1 bunch Mint
6 oz Fage 2% yogurt
4 oz Balsamic Vinegar

The paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon Cakes

Like a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.

Salmon Cakes
12 oz fresh wild Salmon
2 tbsp Olive Oil — plus 4 tbsp more for your frying pan
2 tbsp Greek Yogurt
2 tbsp Mayonnaise
¼ finely diced Red Onion (about 3 tbsp)
1 tbsp finely chopped Mint
1 tbsp finely chopped Basil
¼ cup Panko Bread Crumbs
1 tbsp Soy Sauce
½ tsp fresh Black Pepper

Preheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.

In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.

Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy— about 4 minutes on each side.

Herbed Yogurt
½ cup Greek Yogurt
2 tbsp finely diced Red Onion
2 tbsp finely diced Cucumber
1 tbsp fresh Basil, chopped
1 tbsp fresh Mint, Chopped
2 tbsp Lime Juice
Salt and Pepper to Taste

Patently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes— so feel free to make it when you pop the salmon in the oven.

Watermelon and Tomato Salad
1 lb Watermelon, cut into cubes
2 cups Cherry Tomatoes, sliced in half
1 Cucumber, cut into cubes
¼ Red Onion, very finely sliced
A big handful or two of fresh Basil and Mint
2 tbsp Lime Juice
2 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper, to taste

The easiest salad you’ll ever make.

Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.


This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.

#OhMyFood

Listening to Turn Up the Love (feat. Cover Drive) by Far East Movement

– Preview it on Path.

Listening to Be Your Everything by Boys Like Girls

Baby I will be your everything (*’▽’*)♪ – Preview it on Path.

My Braaaaiinnn!!

So the thing is, I watched too much movies and videos. When we consume something that is already served I believed our brain is sort of stop working because we don’t stimulate them to think. And the effect is bad,..

It’s like you can’t think properly and when you have to face something that need hard thinking, you can’t give full attention.

╥﹏╥

I’m on holiday now and I’ll be back to college in mid-September. Let’s see if I can change my brain into the right direction to support me through the semester..

^ω^