Advice, like youth, probably just wasted on the young
Mary Schmich June 1, 1997
Inside every adult lurks a graduation speaker dying to get out, some world-weary pundit eager to pontificate on life to young people who'd rathaer be Rollerblading. Most of us, alas, will never be invited to sow our words of wisdom among an audience of caps and gowns, but there's no reason we can't entertain ourselves by composing a Guide to Life for Graduates. I encourage anyone over 26 to try this and thank you for indulging my attempt. Ladies and gentlemen of the class of '97: Wear sunscreen. If I could offer you only one tip for the future, sunscreen would be it. The long-term benefits of sunscreen have been proved by scientists, whereas the rest of my advice has no basis more reliable than my own meandering experience. I will dispense this advice now. Enjoy the power and beauty of your youth. Oh, never mind. You will not understand the power and beauty of your youth until they've faded. But trust me, in 20 years, you'll look back at photos of yourself and recall in a way you can't grasp now how much possibility lay before you and how fabulous you really looked. You are not as fat as you imagine. Don't worry about the future. Or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubble gum. The real troubles in your life are apt to be things that never crossed your worried mind, the kind that blindside you at 4 p.m. on some idle Tuesday. Do one thing every day that scares you. Sing. Don't be reckless with other people's hearts. Don't put up with people who are reckless with yours. Floss. Don't waste your time on jealousy. Sometimes you're ahead, sometimes you're behind. The race is long and, in the end, it's only with yourself. Remember compliments you receive. Forget the insults. If you succeed in doing this, tell me how. Keep your old love letters. Throw away your old bank statements. Stretch. Don't feel guilty if you don't know what you want to do with your life. The most interesting people I know didn't know at 22 what they wanted to do with their lives. Some of the most interesting 40-year-olds I know still don't. Get plenty of calcium. Be kind to your knees. You'll miss them when they're gone. Maybe you'll marry, maybe you won't. Maybe you'll have children, maybe you won't. Maybe you'll divorce at 40, maybe you'll dance the funky chicken on your 75th wedding anniversary. Whatever you do, don't congratulate yourself too much, or berate yourself either. Your choices are half chance. So are everybody else's. Enjoy your body. Use it every way you can. Don't be afraid of it or of what other people think of it. It's the greatest instrument you'll ever own. Dance, even if you have nowhere to do it but your living room. Read the directions, even if you don't follow them. ;) Do not read beauty magazines. They will only make you feel ugly. Get to know your parents. You never know when they'll be gone for good. Be nice to your siblings. They're your best link to your past and the people most likely to stick with you in the future. Understand that friends come and go, but with a precious few you should hold on. Work hard to bridge the gaps in geography and lifestyle, because the older you get, the more you need the people who knew you when you were young. Live in New York City once, but leave before it makes you hard. Live in Northern California once, but leave before it makes you soft. Travel. Accept certain inalienable truths: Prices will rise. Politicians will philander. You, too, will get old. And when you do, you'll fantasize that when you were young, prices were reasonable, politicians were noble and children respected their elders. Respect your elders. Don't expect anyone else to support you. Maybe you have a trust fund. Maybe you'll have a wealthy spouse. But you never know when either one might run out. Don't mess too much with your hair or by the time you're 40 it will look 85. Be careful whose advice you buy, but be patient with those who supply it. Advice is a form of nostalgia. Dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts and recycling it for more than it's worth.
But trust me on the sunscreen.
South African photographer Steve Bloom says that he first began his interest in elephants as a child. He has apparently never slacked in his interest. Down through the years he has photographed elephants in Africa and in India. Now he brings this collection of pictures of individuals, of herds, pictures taken while sharing a pond with an elephant, or from an airplane circling above. Here are pictures of herds of females and family groups, pictures of single bulls. Perhaps the most outstanding photographs are those of elephants swimming. Elephants swim almost completely underwater with, once in a while he lifts his trunk like a snorkle on a World War II submarine. Beyond the beautiful there is also happiness, joy, clumbsy youngsters, solitary walks through the forest -- fantastic photos.
a funny novel, written by cathleen schine, about people and dogs in new york.
- just the right book
for the time of the year!
- enjoy it with a cup of your most loved tea, during a sunday afternoon with a snowstorm
- or rainstorm here in northern california ;) - outside.
happy new year
to all of you with my new gourmet creation!!!
- monday, 12/31/2007
zutaten fuer 2 grosse personen:
15-20 kleine und mittelgrosse
+ ca. 300 g russische fingerkartoffeln, putzen (nicht schaelen!)
und ca. 20 minuten duensten
- bitte gabeltest!
waehrend das feine gemuese
lecker vor sich hinduenstet,
? rote zwiebel klein schneiden, und mit kleingeschnittenen
150 g raeucherschinken - italian style, in einer pfanne bei grosser
hitze glasig und knusprig werden lassen.
anschliessend den in kleine,
feine stueckchen geschnittenen mittelgrossen portobello pilz nach hinzugabe
von ein wenig olivenoel - bester qualitaet - in der mitte der pfanne - hinzufuegen.
unter staendigem ruehren 1 tasse frische, fettreduzierte kuhvollmilch hinzugeben.
nun frisch geriebene muskatnuss ;) nach geschmack unterruehren
50 g fetakaese und 50 g frisch geriebener parmesan hinzugeben und unterruehren, bis es eine saemige sosse ergibt.
nun sollten die brussels sprouts und die russischen fingerkartoffeln fertig geduenstet sein.
das gemuese in ein vorgewaermte
schuessel geben und die portobello-schinken-muskat-sosse darueber geben.
frische petersilie, menge nach belieben - sehr fein schneiden + und zuoberst streuen!
diese creation harmoniert auch ausgezeichnet mit einem t-bone steak frisch vom grill!
we wish you a wonderful 2008! kris + jan
mr uxn speisendesign by kris schirmer
The only film I watched 3 times
- the most wonderful, fascinating, and touching film I have ever seen! Kris
This is indeed an exceptional film - despite
the filming camera obviously being hand-held for some shots - it doesn't distract
from the content at all.
The film is an enthralling yet simple story about a monk, once sworn to silence, receiving permission to speak, and briefly rejoin society to save their monestary in Switzerland because the lease is about to expire.
A classic case of content defeating special effects, violence and crude behavior. If you're serious about assembling a good video library, this film would be a component. I can't believe it's not in the Criterion collection and on DVD
Broken Silence (1995) Awards 1997
- Bavarian Film Awards
Broken Silence (1995) 1996
- Geneva Cin?ma Tout Ecran
Broken Silence (1995) 1995
- Shanghai International Film Festival
join and enjoy - train
your mind and body ..
"mr uxn - yoga breakfast" for 2 people
1/4 of a small watermelon or any other
kind of melon - cut the melon in eatable pieces and divide
the pieces in equal portions into 2 wonderful bowls.
+ 1 juicy lime - freshly squeezed lime juice - add into each bowl the juice of 1/2 a lime.
+ 3 juicy oranges - freshly squeezed orange juice from 2 of the oranges, - add into each bowl the juice of 1 orange, cut the 3rd in eatable pieces and divide the pieces in equal portions into the 2 wonderful bowls as well.
+ 1-2 tablespoons of any kind of yoghurt (what ever you like most! with or without fat ;)
add the yoghurt on top of the fruits.
+ free joyce: in addition you can add almonds
and/or nuts, or also sesame seeds.
+ my favourite: add a pinch of cinnamon!
mr uxn speisendesign by kris schirmer
a wonderful film!
Kevin Kline plays George Monroe, who is fired from his job as a fabricator of architectural models, after his disillusionment with his job finally catches up with him. As he is cleaning out is desk and leaving the building, he suddenly collapses almost immediately after walking outside. George is taken to the hospital, where he is diagnosed with terminal cancer. He enlists the help of his reluctant and rebellious son Sam (Hayden Christensen), to demolish the shack that George inherited from his abusive father, and to build an elegant home in its place. During this experience, George reconnects with his son and his divorced wife Robin (Kristin Scott Thomas). The process of building the house is eye-opening for both George and Sam. Sam, in particular, changes from a rebellious, drug-abusing teen into something more closely resembling his father. This is evident in the final sequence, in which Sam gives the house to a woman disabled in a car accident caused by George's father, who was driving under the influence.
tinka!!! - saturday, 11/03/2007
diese kleine, feine speise wird nicht nur deine geschmacksknospen frohlocken lassen ;)
zutaten pro person:
? schale erdbeeren - klein schneiden
1 naturjoghurt (kleiner joghurtbecher) - unterruehren
? limone - auspressen + unterruehren
honig, menge nach belieben - ein netz ueber
den joghurt als deco-effect
frische pfefferminzblaettchen, menge nach belieben - sehr fein schneiden + und zuoberst streuen
zimt, eine prise ;)
frischer fruehstuecks joghurt
? oder nach sportlichen aktivitaeten ?
... oder fuer nen ausflug ans meer
mr uxn speisendesign by kris schirmer
KEY LIME PIE MERENGUE ORIGINALE
6 eggs, separated
1 (15 oz.) can sweetened condensed milk
1/2 cup fresh key lime juice
1 tbsp. grated lime peel
1 (9 inch) baked pie shell or graham cracker crust
4 tbsp. sugar
Combine slightly beaten egg yolks with sweetened condensed milk. Add lime juice and peel. Blend well. Spoon pie filling into baked shell. Beat egg whites, until stiff peaks form, adding sugar tablespoon at a time. Swirl meringue on top of pie filling, careful spreading to edges. Bake at 400 degrees for approximately 10 minutes until meringue is golden honey color.
is a small yellow citrus fruit slightly bigger than a golf ball. Key Limes are quite different from the larger and more familiar Persian lime. C-Brand Tropicals Key limes are grown in Mexico. Key Lime pie originated in the Florida Keys in the 1800's. This sweet tart delicacy ranges from very custardy, usually made with sweetened condensed milk, to the very light chiffon like creation made using merengue. Key lime pie may be made with either standard pastry crust or graham-cracker crust. The graham-cracker crust provides a nice balance for the tart lime flavor.
ya in australia ..... i love this country ..... the people i met there ....
the wild nature ..... the open space.... the desert ...... the sea ... the
tiny white clouds above you, which seem to be so close that you can touch
such an inspiring place ...
THE COOLEST TEAM IN TOWN .......KRISabout me:
born and grown up in germany, where I studied architecture and design, all my life I was driven by the thirst for knowledge of other cultures, their secrets of life and the wilderness in other countries.
I discovered so many impressions beyond words, which still strongly influences my art and design.
activity in many different fields of design, arts, and architecture reflect my belief in the interrelationship between all of them
- not to forget poetry and music.
maybe my work will influence your life.
at the moment i focus on jewelry design, photography, graphic arts and object design.
kris"flying hearts in universe"
life is to short for wars !!!!!!!!!
plant a tree
get a stray dog/ cat !!!!!!!!!
buy ART not cars !!!!!!!!!
s p a c e