i am evil
March 17, 2009
November 30, 2008
when love meets the fearsom dog
i am a man..i take responsibilities for my own actions..
if you anybody wants to fight me..
come..but..
make sure its one on one..
face to face..
ALONE!!
If fighting me you..
bringing more than one person..
your the coward..
face me like a man..
if i lose fighting more than one person..
i am not ashamed..
it only means that you are afraid of me..
afraid you would lose.
i lose with my own hands and blood,
you win with fear and despair.
so I'll let you hit me..
I will not fight back..
not to a coward..
Im not afraid,
i am a man..
i am not weak.
try me..
but make sure your..
ALONE..!!
This is to all who hates me and wants to get rid of me..HAHAHAHAHAHAHAH!!!!
November 19, 2008
the heart of the heartless
every stich in my heart,it threathens every living soul in my body.
every cut,
leaves blood and pain in my memories.
every sadness,
poured by tears unwiped.
and every goodbye,
kills me.
reach for the stars,
grab it and hold on to it,
they don't come and go.
Every heart,
Every love,
All desires and all that is left in me..
i have nothing to fight for..
with the safety pin on my neck,
and her eyes in my head,
i live,
no regrets,
flowers are blooming,
stars are shining,
the moon is glowing,
hearts are pounding,
under the sun,
the cherry tree grows..
November 16, 2008
I Don't want to lose her to someonelse
This is for you....cherry..
they say true love is the one u will be happy with
im a man who knows no hapiness
but why whenever i see..think..look at the girl(cherry)
i am happy...
i wish i could set her free from her sadness..
i won't ever leave her....
no one can take her away from me..
but i have lost her to a guy..
a guy better than me..
if she chooses him than he is a better guy than i am..
thanks for your safety pin..
i hope u will be happy..
because hapiness dun come and go...
he may love you for your face..
but soon he'll find out how specia u are
and that you are just more than a cute face..
u deny you r an angel..
but you are...
you say that your alone..
but your not...
true love r those who makes you happy
you make me happy..
i can only say 1 thing..
when the stars shines in the night..
the moon glows...
I LOVE YOU...
September 15, 2008
Heartless Street
my heart is sad,
it beats but without a sound,
it pumps but without blood,
yesterday it rains,
cold water crawled on my skin,
searching for the very coldest part of the body,
my heart.
I am a man with no heart,
a man who knows no feeling,
who knows no love,
only hatred,
only darkness,
only tha blackness that surrounds the universe,
the earth,
we live and die,
i took those lies,
to only find out,
that love is an illusion of the heart,
i am sick of this lonliness,
when will end?
make it stop,
silence the world,
for the demon within me,
is heartless......death be with us soon.
July 14, 2008
POETRY 101
She smiled at me,
The smile of a thousand arrows,
shooting through my cold and lonely heart,
There i stand, there i hear and there i see.
an angel from heaven.
I looked above and said
"Thank you god"
she came gracefully to me,
my heart pounded, my hand shivered,
she held my hand and said
"do not worry, for god took away my wings because he knew how much you need me"
touch me, hold me tightly in your arms,
for i will fight all demons that raged within the heart of hell,
as days go by, you have to go, tommorow
for the last night i lay, can i lay next to you.....?
The smile of a thousand arrows,
shooting through my cold and lonely heart,
There i stand, there i hear and there i see.
an angel from heaven.
I looked above and said
"Thank you god"
she came gracefully to me,
my heart pounded, my hand shivered,
she held my hand and said
"do not worry, for god took away my wings because he knew how much you need me"
touch me, hold me tightly in your arms,
for i will fight all demons that raged within the heart of hell,
as days go by, you have to go, tommorow
for the last night i lay, can i lay next to you.....?
history of bread
Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Iranian (Persian) lavashs, tabuns, sangaks, Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American jonnycake, Middle Eastern pita, and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets.The development of leavened bread can probably also be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left to rest will become naturally leavened. Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt. Scanning electron microscopy has detected yeast cells in some ancient Egyptian loaves. However, ancient Egyptian bread was made from emmer wheat and has a dense crumb. In cases where yeast cells are not visible, it is difficult, by visual examination, to determine whether the bread was leavened. As a result, the extent to which bread was leavened in ancient Egypt remains uncertain.
There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.Even within antiquity there was a wide variety of breads available. In the Deipnosophistae, the Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flour used to produce bread could also vary as noted by Diphilus when he declared "bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior." In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted."
Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century. (Bibliothèque nationale)
Within medieval Europe bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety.
Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread.
For generations, white bread was the preferred bread of the rich while the poor ate dark bread. However, in most western societies, the connotations reversed in the late 20th century with dark (whole grain) bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition.[citation needed]
Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. This process is now widely used around the world in large factories.
More recently, and especially in smaller retail bakeries, chemical additives are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in less than 3 hours. Dough that does not require fermentation because of chemical additives is called "no-time bread" by commercial bakers. Common additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid. Often these chemicals are added to dough in the form of a prepackaged base, which also contains most or all of the dough's non-flour ingredients. Using bases and sophisticated chemistry, commercial bakers have made possible the fresh production of imitation artisan and sourdough breads by semi-skilled labor working in smaller shops.
Recently, domestic breadmakers that automate the process of making bread are becoming popular in the home.
There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.Even within antiquity there was a wide variety of breads available. In the Deipnosophistae, the Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flour used to produce bread could also vary as noted by Diphilus when he declared "bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior." In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted."
Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century. (Bibliothèque nationale)
Within medieval Europe bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety.
Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread.
For generations, white bread was the preferred bread of the rich while the poor ate dark bread. However, in most western societies, the connotations reversed in the late 20th century with dark (whole grain) bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition.[citation needed]
Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. This process is now widely used around the world in large factories.
More recently, and especially in smaller retail bakeries, chemical additives are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in less than 3 hours. Dough that does not require fermentation because of chemical additives is called "no-time bread" by commercial bakers. Common additives include reducing agents such as L-cysteine or sodium metabisulfite, and oxidants such as potassium bromate or ascorbic acid. Often these chemicals are added to dough in the form of a prepackaged base, which also contains most or all of the dough's non-flour ingredients. Using bases and sophisticated chemistry, commercial bakers have made possible the fresh production of imitation artisan and sourdough breads by semi-skilled labor working in smaller shops.
Recently, domestic breadmakers that automate the process of making bread are becoming popular in the home.
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