(♥)
Significant route.
Extras Info.
bella vania winarko
july 11th 1992
ordinarygirl in
facebook: bellasajahh@yahoo.com
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Designer: Zeronineroses/Jocelyn
Basecodes: StealMyHeart
/.Sep 8, 2010 (♥)
its been so long, that ive never opened this blog!! Gosh, i really really really miss blogging. but now im come back man! and you know what?? now IM HOME :) yeah, now im in my lovely room.
the things that i really miss the most are:
1. my room of course
2. watching MTV asia. (i knew nothing about new songs while im in bandung)
3. my moms cook. im sick of eating warteg there..
4. my family and friends of course laa
5. and also i miss Mall(s) in jakarta... esp. Mall Kelapa Gading. i almost went to that place every week. my favorite place to hangout. haha.
by the way, ive lived in bandung alone for about 1 month. and so far, i enjoy live there. i am happy live in a boarding house, because i can back home late and no one will ask me. haha. (dont think negative about that)
and about my class mates? well, they are good, friendly, and funny, and we will together until we have finished our study for 3 years. its gonna be fun i think.
and about my senior? weeellll, yeah, they are good also. and for me, they dont like senior, they just like my friends but in the different room. some of them are childish, some of them are serious person. haha.
honestly, i was kinda scary about my senior. because, i heard that the seniority in NHI were pretty high.. i just scared if one day the senior came to me and attacked me (okay i know its hyperbole), but they dont (so far). we can laugh together, we can eat together, we can hangout together, we can share together. its nice.. but they will change when we are in the kitchen!
the things that i really miss the most are:
1. my room of course
2. watching MTV asia. (i knew nothing about new songs while im in bandung)
3. my moms cook. im sick of eating warteg there..
4. my family and friends of course laa
5. and also i miss Mall(s) in jakarta... esp. Mall Kelapa Gading. i almost went to that place every week. my favorite place to hangout. haha.
by the way, ive lived in bandung alone for about 1 month. and so far, i enjoy live there. i am happy live in a boarding house, because i can back home late and no one will ask me. haha. (dont think negative about that)
and about my class mates? well, they are good, friendly, and funny, and we will together until we have finished our study for 3 years. its gonna be fun i think.
and about my senior? weeellll, yeah, they are good also. and for me, they dont like senior, they just like my friends but in the different room. some of them are childish, some of them are serious person. haha.
honestly, i was kinda scary about my senior. because, i heard that the seniority in NHI were pretty high.. i just scared if one day the senior came to me and attacked me (okay i know its hyperbole), but they dont (so far). we can laugh together, we can eat together, we can hangout together, we can share together. its nice.. but they will change when we are in the kitchen!
/.Aug 25, 2010 (♥)
wow, its been a very long time that i have never opened this blog... the reasons are :
1. i have an assignment from my teacher and so many many many assignments from my senior. grrr
2. this week is my practice week, so i have to remember all of the menus for 1 week and also the recipes. and also i have to write it on my notebook. goshh...
3. and the worst is my modem.. its broke. its useless now. T_____T
well, now (when im posting this blog) im in warnet (i dont know the english) with my friend, doing my homework.
by the way, you know what. i have a 21' television in my room now!! ahahhahaha. finally, i have an entertainment in my room... in my next posting i will show you my new TV! heheh.
oyaa, and also i want to show you off about my best outfit :) wait for my next posting yaaa..
*penampilan pas ospek di kampus*
1. i have an assignment from my teacher and so many many many assignments from my senior. grrr
2. this week is my practice week, so i have to remember all of the menus for 1 week and also the recipes. and also i have to write it on my notebook. goshh...
3. and the worst is my modem.. its broke. its useless now. T_____T
well, now (when im posting this blog) im in warnet (i dont know the english) with my friend, doing my homework.
by the way, you know what. i have a 21' television in my room now!! ahahhahaha. finally, i have an entertainment in my room... in my next posting i will show you my new TV! heheh.
oyaa, and also i want to show you off about my best outfit :) wait for my next posting yaaa..
Labels: univ
/.Aug 13, 2010 (♥)
seperti yg anda ketahui, disini saya mengambil program studi menejemen tataboga. y udah pasti berhubungan dengan masak memasak. apakah anda penasaran dgn pelajaran yg saya pelajari? here i give you one example of my lessons. '
"basic cutting method"
julienne 3cm x 1mm
brunoise 2mm x 2mm
macedoine 1cm x 1 cm
jardiniere 3cm x 1cm
paysanne 1mm x 1,5cm
losange diamond shape
chiffonade shreded
section
turning
french cut
yak, saya mempelajari jenis2 potongan2. dan saya harus menghafal jenis potongan2 ini. haduh
Labels: univ
/.Aug 11, 2010 (♥)
ospek has finished :) :) :) senang rasanyaaa.
jadi gue ikut ospek itu selama 5 hari. 2 hari di kampus, 3 hari di secapa (sekolah calon perwira). dan ospek itu bnerbner bikin saya mabok!
gue cerita yg di kampus dulu ya.
senen, saya di hukum. gara2 hairnet yg gue pake tu salah, tp untungnya di hukumnya ga yg aneh2. cuma di suru berdiri, duduk cium lutut, gtu2 aja c. trus qta juga di suru bwa bekel nasi kuning + lauk 5t. nah, kebetulan ibu kos gua bikinin itu makanan, wktu itu gua bawa nasi pake telor, tahu, tempe, timun, tomat. nah, pas disuru makan, qta tu di suruh ngabisin tu makanan. sedangkan gua gbsa makan kalo perut belom laper, jadi pas makan gua eneg bgt rasanya, dan hasilnya makanan gua ga abis.. yg ga abis disuru maju kedepan, terus di pasang2in, dan kita hrus makan mknan pasangan kita tp dy yg suapin. untungny psangan temen gua ini mkananny tinggal diki, dan yahh saya berhasil menghabiskannya.
terus hari selasa libur, buat nyiapin perlengkapan hari rabu. bekel? tetep di suru bawa. mknannya roti jepit telor. ga gtu susah. nah, di hari kedua ini, ada pemeriksaan gtu. yg cowo disuru buka baju, yg cewe cuma di suru gulung lengan kemeja sama celana. maksudnya supaya yg tatoan keliatan. akhirnya ada 7 org yg ketawan. 4 cowo, 3 cewe. tdinya mw dihukum gtu kan, tp gara2 ada yg ngebelain jd gajadi deh.
*penampilan pas ospek di kampus*kamis, bekel? tetep.. x ini mknannya 4 sehat 5 sempurna. gampang c sbnernya, tp qta harus kumpul di kampus jam 4 subuh. kerjaan yg gampang jd susah. untungnya di sebrang kosan ada warteg yg buka 24 jam, jd qta beli disana. bukan qta juga c, yg beli tu si pais, jam 1 pagi. huahhh. terus dr kampus qta jalan rame2 ke secapa. ga gtu jauh c, tp kan krna bwa ransel buat 3 hr + jalan yg nanjak, pengen pingsan gua rasanya. pas sampe qta lngsung disuru latian PBB. untung nya pelatih gua salah satu TNI yg gaul. haha. baik, santai, enak deh.
trus qta disana dikasih makan 3x sehari. mkannya ga asik bgt. jadi nanti dy ngitung 1-10, kalo ud 10 mkananny hrus abis, kalo ga di hukum. sumpah, gua kesel bgt makan diburu2 gtu. gua gbsa makan klo belom pngen, jadi pas makan bawaanny pengen muntah. tp untungnya pas hai ke 2 sama ke 3 gua ud mulai terbiasa. jadi pas ngitungnya belom kelar, mkanan gua ud abis. hehe
3 hari latian pbb di secapa bikin muka, kuping, leher, tangan gua melepuh, parahnya, muka gua belang 3. behh, zebra kalah sama gua. sampe stres sendiri. malu rasanya kalo ktemu org kaya gini. haduh. kapan sembuhnyaa.
*oia, gara2 blog ini, gua juga kenalan sama temen baru pas di secapa. dy 1 pleton sama gua dan ternyta tanpa sengaja dy menemukan blog ini. haha. jadi dpet temen baru de :) gua mw ah rajin posting, x ini kan gua ketemu temen baru, x aja nanti2 gua menemukan pangeran berkuda putih gua gara2 blog ini. huehehehe makanya, mari qta budayakan ngeblog! haha
Labels: univ
/.Jul 28, 2010 (♥)
my first homework.. find out the meaning of DEMI-GLACE. and i found it in wikipedia
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.
The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes. Although many recipes for demi-glace give the preparation for the espagnole first, and then the recipe for the brown stock, preparation should actually proceed in the reverse. A basic brown stock should be prepared and when completed, left on the heat to remain very warm. At this point the espagnole is prepared, and when it is finished the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen.
Due to the considerable effort involved in making the traditional demi-glace, it is common for chefs to substitute a simple jus lié of veal stock or to create a simulated version, which Julia Child referred to as a "semi-demi-glace". However, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly available to professional kitchens, are another way of avoiding the labor inherent in preparing the sauce. These vary in quality.
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.
The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have established the method of French cooking as well as codified many of the standard French recipes. Although many recipes for demi-glace give the preparation for the espagnole first, and then the recipe for the brown stock, preparation should actually proceed in the reverse. A basic brown stock should be prepared and when completed, left on the heat to remain very warm. At this point the espagnole is prepared, and when it is finished the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen.
Due to the considerable effort involved in making the traditional demi-glace, it is common for chefs to substitute a simple jus lié of veal stock or to create a simulated version, which Julia Child referred to as a "semi-demi-glace". However, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly available to professional kitchens, are another way of avoiding the labor inherent in preparing the sauce. These vary in quality.
yeah, i know its too long
Labels: univ
/. (♥)
the most thing that i HATE very very much is OSPEK... males bgt sumpah. apa si gunanya ?? disruh pake ini, bw ini, bw itu. BUAT APAA???? grrr. nah, berhubung gua mahasiswi baru (ciee), jd mw gamau gua hrs ikut OSPEK.. grr. kata max (kakak kelas di yakob + senior gua di NHI) klo ga ikut ospek, ntar qta ga dapet izin buat training gtu. grrr.. males mama.........
nah jadi pas ospek nanti tgl 2 agstus gua hrus bawa :
* bedak mbk, pengganti deodoran
* bw bekel nasi kuning + lauk 5t di mealbox merk STPB
* botol minum merk STPB, isi 660 ml
* buku tulis yg di sampul koran STPB POST dgn headline ttg pariwisata
* lipstick merah cabe
* dll.
yg wrna merah itu menandakan brg yg amat susah di cari. grrr
gua di ospek selama 5 hari. dr pagi sampe sore (malah kata max dr subuh smpe sore)..
grrr
oyaa, seniornya rada jutek.
jd gini, senen tgl 26 kmrn gua ke bdung buat registrasi ulang. abis registrasi gua di suru masuk ke 1 ruangan buat di jelasin ttg ospeknya. nah, wktu itu gua ke sana pke sendal Gosh gua. dan ternyta, gua ga boleh masuk ke ruangan itu. katanya gua bru boleh msk klo ud pke sepatu. SWT SWT SWT. jd ya gua ke ciwalk dulu de buat beli spatu. grrrrr bebanbeban grrr
nah jadi pas ospek nanti tgl 2 agstus gua hrus bawa :
* bedak mbk, pengganti deodoran
* bw bekel nasi kuning + lauk 5t di mealbox merk STPB
* botol minum merk STPB, isi 660 ml
* buku tulis yg di sampul koran STPB POST dgn headline ttg pariwisata
* lipstick merah cabe
* dll.
yg wrna merah itu menandakan brg yg amat susah di cari. grrr
gua di ospek selama 5 hari. dr pagi sampe sore (malah kata max dr subuh smpe sore)..
grrr
oyaa, seniornya rada jutek.
jd gini, senen tgl 26 kmrn gua ke bdung buat registrasi ulang. abis registrasi gua di suru masuk ke 1 ruangan buat di jelasin ttg ospeknya. nah, wktu itu gua ke sana pke sendal Gosh gua. dan ternyta, gua ga boleh masuk ke ruangan itu. katanya gua bru boleh msk klo ud pke sepatu. SWT SWT SWT. jd ya gua ke ciwalk dulu de buat beli spatu. grrrrr bebanbeban grrr
Labels: univ