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Pool with a view: The hidden installation before it opened to the public, located in the Mojave Desert
Kyaiktiyo Pagoda (Burmese: ကျိုက်ထီးရိုးဘုရား, also known as Golden Rock) is a well-known Buddhist pilgrimage site in Mon State, Myanmar. It is a small pagoda (7.3 metres (24 ft)) built on the top of a granite boulder covered with gold leaves pasted on by devotees. According to legend, the Golden Rock itself is precariously perched on a strand of the Buddha's hair. The balancing rock seems to defy gravity, as it perpetually appears to be on the verge of rolling down the hill. The rock and the pagoda are at the top of Mt. Kyaiktiyo. It is the third most important Buddhist pilgrimage site in Burma after the Shwedagon Pagoda and the Mahamuni Pagoda. A glimpse of the "gravity defying" Golden Rock is believed to be enough of an inspiration for any person to turn to Buddhism.
Kyaiktiyo Pagoda or Golden Rock has become a popular pilgrimage and also tourist attraction. At the peak of the pilgrimage season, during November to March, an atmosphere of devotion is witnessed at Kyaikhtiyo pagoda. As the golden rock gleams in different shades from dawn to dusk (the sight at dawn and at sunset are unique), pilgrims' chants reverberate in the precincts of the shrine. Lighting of candles, meditation and offerings to the Buddha continues throughout the night. Men cross over a bridge across an abyss to affix golden leaves (square in shape) on the face of the Golden Rock, in deep veneration. However, women are not allowed to touch the rock so they cannot cross the bridge. Pilgrims visit the pagoda, from all regions of Myanmar; a few foreign tourists also visit the pagoda. Even disabled persons who are staunch devotees of Buddha visit the pagoda, walking up the track on crutches. Old people, who can not climb, are carried on stretchers by porters to the Pagoda to offer prayers to Buddha. The Full Moon day of Tabaung in March, is a special occasion for pilgrims who visit the shrine. On this day, the platform of the pagoda is lighted with ninety thousand candles as reverential offering to the Lord Buddha. The devotees visiting the pagoda also offer fruits, food and incense to the Buddha.
Chand Baori is a stepwell situated in the village of Abhaneri near Jaipur in the Indian state of Rajasthan.
Abhaneri is a village in the Dausa district of Rajasthan state in India. It is situated at a distance of 95 km from Jaipur, on the Jaipur-Agra road. It is located opposite Harshat Mata Temple and was constructed in 800 AD.
Chand Baori is one of the oldest and most attractive landmarks in Rajasthan. It was built by King Chanda of the Nikumbha Dynasty between 800 and 900 AD and was dedicated to Hashat Mata, Goddess of Joy and Happiness upon completion.
The state of Rajasthan is extremely arid, and the design and final structure of Chand Baori was intended to conserve as much water as possible. At the bottom of the well, the air remains 5-6 degrees cooler than at the surface, and Chand Baori was used as a community gathering place for locals during periods of intense heat.
Minggu lalu, di Tokyo telah beredar pisang limited edition kawan! Setiap pisang memiliki nomer seri! Pisang premium tersebut dibanderol sebesar 590 yen atau sekitar Rp 66 ribu! Menurut kabar, pisang yang dinamakan "Gokusen" (極撰) ini hanya tersedia sebanyak 59 biji!
'Goku' (極) yang berarti 'ekstrim' atau 'kulminasi' dan karakter 'sen' (撰) yang berarti 'kompilasi'. Nama pisang itu juga di jual tepat pada 9 Mei karena dalam Bahasa Jepang angka lima itu 'go' (五) dan 9 itu 'ku'（九).
Pisang Gokusen mulai di jual sejak tahun 2009 silam. Ia merupakan pisang yang ternikmat dan harum yang diproduksi oleh Dole. Pisang tersebut di panen do Filipina dari kebun yang berada 500 meter diatas permukaan laut.
Japan’s love for alcohol and bathing, though, is immense, as evidenced by the thousands of bars, pubs, and hot spring resorts that cover the country. Now, some are claiming there are health benefits to combining the two by mixing a little booze into your bath.
Once you’ve drawn a bath, pour in three sake cups’ worth of rice wine and give the water a stir. Researchers have observed sake baths alleviating hypertension in human test participants. Other touted benefits include improved blood circulation and smoother skin.
Many of a sake bath’s benefits for the skin can also be obtained by using shochu, the distilled alcohol that can be made from one of a number of ingredients including sweet potatoes, brown sugar and buckwheat. But while any type of shochu should have the same effects when bathed in, shochu made from rice or barley is the most highly recommended. Shochu tends to be over 50 proof, meaning that it often has a strongly alcoholic smell, but rice and barley varieties tend to at least have milder aromas than the others.
If you’re looking to boost the beautifying effects on the skin, you can also add some cucumber to the bath. Take on cucumber, chop it into chunks, stick them in a mesh bag, and toss it into the bath. The added cucumber extract should leave your skin feeling tighter, as well as help clear up pimples and heat rashes.
12 ounces dried flat rice noodles (¼ inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
½ cup light soy sauce
¼ cup packed light brown sugar
2 tablespoons Sriracha (Southeast Asian chile sauce)
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1½ cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (¼ pound)
½ cup roasted peanuts, coarsely chopped
accompaniments: lime wedges, cilantro sprigs, Sriracha
Directions: Soak noodles in a large bowl of warm water until softened, 25-30 minutes. Drain well in a colander and cover with a dampened paper towel. Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise. Cut shallots crosswise into very thin slices with slicer. Rinse tofu, then cut into 1-inch cubes and pat very dry.
Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden brown, 8-12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean. Reheat shallot oil in wok over high heat until hot. Fry tofu in one layer, gently turning occasionally, until golden, 5-8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it simmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute. Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly until noodles are tender, about 2 minutes.
Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish. Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
Bus stop designed by Pritzker prize–winners Wang Shu and Lu Wenyu from China’s Amateur Architecture Studio.
Pritzker prize–winners Wang Shu and Lu Wenyu from Hangzhou, China, designed a camera obscura, a conical space that opens to the street and, with a window in the rear wall, frames the mountains.
Imagine the size of the box this one came in -- a Lego tower stretching 36 meters into the sky above the Hungarian capital Budapest.
The 34.76- meter (114 feet) tower, which was completed on Sunday, has been certified as the world's tallest toy brick structure by Guinness World Records.
The Budapest tower, topped by a Rubik's cube -- a Hungarian invention -- was also built with the help of Hungarian primary school children, according to local news websites.
The structure, built in front of the city's St. Stephen's Basilica, used hundreds of thousands of blocks.
Milbenkäse ("mite cheese"), called Mellnkase in the local dialect and often (erroneously) known as Spinnenkäse ("spider cheese"), is a German specialty cheese made from quark and produced using the action of cheese mites. Historically, the cheese was produced in the Saxony-Anhalt/Thuringia border region of Zeitz and Altenburg districts; today it is produced exclusively in the village of Würchwitz, in the state of Saxony-Anhalt.
The traditional method of making Milbenkäse, which dates back to the Middle Ages, was nearly lost by 1970, with only the elderly Liesbeth Brauer knowing the technique. Local science teacher Helmut Pöschel was taught the proper way to make Milbenkäse and together with his associate Christian Schmelzer managed to revitalize the tradition. A memorial was later erected at Würchwitz to celebrate the renaissance of Milbenkäse production. The rear side of the memorial is hollow and is regularly stocked with small bits of Milbenkäse for passersby and tourists to try.
Milbenkäse is said to taste similar to Harzer cheese, but with a bitter note (increasing with age) and a distinctive zesty aftertaste. Mites clinging to the cheese rind are consumed along with the cheese.
Quark flavoured with salt and caraway is shaped into small balls, cylinders or wheels, and dried. Then it is placed in a wooden box containing rye flour and inhabited by Tyrophagus casei mites for at least three months. The digestive juices of the mites diffuse into the cheese and cause fermentation; the flour is added because the mites would otherwise simply eat the whole cheese instead of just nibbling away at the crust as is desired. After one month, the cheese rind turns yellow; after three months, reddish-brown. Some producers allow the cheese to ripen for up to one year, until it has turned black.
n Far Cry 4, players find themselves in Kyrat, a wild region of the Himalayas struggling under the regime of a despotic self-appointed king. Using a vast array of weapons, vehicles and animals, players will write their own story across an exotic open-world landscape.
Release Date: November 18, 2014
Tianmen Mountain (Chinese: 天门山; pinyin: Tiānmén Shān) is a mountain located within Tianmen Mountain National Park, Zhangjiajie, in northwestern Hunan Province, China.
A cablecar was constructed from nearby Zhangjiajie railway station to the top of the mountain. Tianmen Mountain Cableway is claimed in tourist publications as the "longest passenger cableway of high mountains in the world", with 98 cars and a total length of 7,455 metres (24,459 ft) and ascent of 1,279 metres (4,196 ft) The highest gradient is an unusual 37 degrees. Tourists can walk on kilometres of paths built onto the cliff face at the top of the mountain, including sections with glass floors. An 11 kilometres (6.8 mi) road with 99 bends also reaches the top of the mountain and takes visitors to Tianmen cave, a natural hole in the mountain of a height of 131.5 metres (431 ft).
A large temple is also located on the summit with chairlift or footpath access. The original temple here was built in the Tang Dynasty. Today a more recent construction with Tang dynasty architecture occupies the site and includes a vegetarian restaurant in the 10000 sq mi of setting.
1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 400 degrees F.
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
This offering made international waves last October for its sheer outlandishness: a burger patty, onions, lettuce, mayo, a hash brown patty, and a giant piece of bacon were sandwiched between a black bun. Meant to resemble a ninja with his tongue sticking out (seriously), the burger even had its own mascot.