Archived entries for Tanja
Edgar Held
October 3 2010, in Edgar, Hong Kong, Michael, Tanja, No comments yet
Geschafft! Unser kleiner Edgar wurde am Sonntag morgen den 03. Oktober um 1:12 im Matilda Hospital Hong Kong geboren. Uns geht es allen sehr gut, wir sind wahnsinnig glücklich! Hier erst mal ein paar Photos.
Its done! Our little Edgar was born Sunday morning, 03. October at 1:12AM at the Matilda Hospital Hong Kong. We are all fine and crazy happy! Some first shots.
Wiegen gleich nach der Geburt – weighing after being born
Erster Augenblick – first eye contact
Glücklich und satt – happy and full
Ritesh
February 6 2010, in Hong Kong, Tanja, Visitors, One comment
ritesh und tanja geniessen lecker indien food, und werden extra dolle betreut. die kellner vermuten ein ‘frisch verliebtes, gemischtes paerchen’ und sind ganz freudig hibbelig. haha.
und da ist er wieder, unser suesser, ‘big dealer’ diamanten haendler ritesh, den wir vor zig jahren in taiwan kennengelernt und mit ihm bollywood feste gefeiert haben.
zu besuch in hong kong, ein business trip versteht sich. leider nur sehr kurz, michael kommt erst morgen wieder aus barcelona zurueck, die beiden verpassen sich direkt um 1std. am flughafen. michael kommt an, ritesh fliegt zurueck nach taiwan.
war super schoen ihn mal wieder zu sehen.
Baumkuchen
December 24 2009, in Food, Hong Kong, Michael, Tanja, No comments yet
The best Christmas present ever: Homemade Baumkuchen!
Known as the “King of Cakes,” the Baumkuchen is a kind of layered cake, known in many countries throughout Europe. When cut, the cake reveals the characteristic golden rings that give it its German name, Baumkuchen, which literally translates to “tree cake”. To get the ring effect, a thin layer of batter is brushed evenly onto a spit and allowed to bake until golden, after which the process is repeated. The most skilled bakers will repeat the process numerous times.
Fruehstueck!
December 12 2009, in Food, Hong Kong, Michael, Tanja, No comments yet
Leckere selbstgebackene Fruehstuecksbroetchen…mhhh
Am Wochenende geniessen wir immer ein ausgiebiges, gemuetliches und ausgedehntes Fruehstueck. Meisst auf unserem sonnigen Balkon am gelben Tisch.
Dank R+T’s Spezialzusatz sind die Fruehstuecksbroetchen dieses mal ausgesprochen gut gelungen. Vielen Dank!
xmas party 2009
December 11 2009, in Hong Kong, Michael, Tanja, No comments yet
philips weihnachtsfeier 2009 – thema: agenten!
TCM
December 2 2009, in Hong Kong, Tanja, No comments yet
TCM stands for Traditional Chinese Medicine
Tanja went to see a TCM specialist downtown, since he is only around on wednesday afternoon and sundays, we go together by bike. A great opportunity to drive around on HK island and to figure out how to get to the right spot without circling around, miss leaded through thousands of one way streets.
Since I do not want to wait for hours until my meds to be ready cooked to take away, I decided to cook the herbs at home myself.
Which is a time consuming and pretty smelly procedure.
Here is how to cook chinese herbal medicine (excluding exceptions / specials pointed out by the doc):
The Pot
The most suitable pot is ceramic. Glass is okay. It is important that your pot has a lid. Materials to avoid include cast iron and aluminium. Stainless steel is better than other metals. Teflon coatings are not as good as ceramic.
Cooking
1. Soak the herbs: Place the herbs in water. The water should cover the herbs by about an inch. Let them sit for one hour.
2. Boiling the herbs: Bring to a rolling boil. Then turn down to a low simmer. Cook the herbs for 20-30 minutes with the lid on. At the end of the cooking approximately 1 mug of liquid remains.
3. Strain the infusion into a mug.
4. Repeat: Leaving the residue in the pot, add another one pint of water. Repeat the above cooking method: bring to boil, and then simmer again for another 20-30minutes until about one mug of liquid remains. Strain the tea again.
5. Mix the two shares together, then divide into two (for one day) or four (for two days) equal portions to take twice a day. The volume taken each time should not be over 200 ml (about 7 fl. oz.).
How to drink it
It should be drank warm or at room temperature. If the taste is so unpalatable that you can’t drink it, water it down a bit. This helps a great deal. Also, it seems that after time the body begins to crave a certain formula, especially one that is well suited. The taste will become more and more palatable.
When to take your herbs?
Generally, as a rule, it is best to take your herb tea 30-60 minutes before eating, on an empty stomach. This provides the best absorption of the ingredients. If the herbs cause a little stomach upset, drink the herb tea 30-60 minutes after eating.
