Madlodies♫

//Sunday, November 30, 2008 6:41 AM

Interesting Facts You Have To Know About You & Me: The Generation Y People

Generation Y, sometimes referred to as "Millennials"or "Net Generation", born 1982-2000, or 1977-1994, depending on the source, grew up in the 1990s and 2000s. Cultural and technological definitions of Generation Y begin the generation earlier, and demographic ones later, centering it around the baby boom of the end of the 1980s.

RELATIONSHIP WITH TECHNOLOGY

97% own a computer
97% have downloaded music and other media using peer-to-peer file sharing
94% own a cell phone
76% use instant messaging and social networking sites
75% of college students have a Facebook profile and most of them check it daily.[17]
60% own some type of portable music and/or video device such as an iPod
49% regularly download music and other media using peer-to-peer file sharing
34% use websites as their primary source of news
28% author a blog and 44% read blogs
15% of IM users are logged on 24 hours a day/7 days a week
14% use online purchasing to buy tobacco related products
8% have confessed to having an online gaming addiction at some point in their life

TRENDS AMONG MEMBERS

As with previous generations, many trends (and problems) began to surface as the Millennials came of age.
Members of this generation are facing higher costs for higher education than previous generations.
In the United States, as they begin to enter colleges and universities in large numbers, some of their Baby Boomer and Generation Jones parents are becoming helicopter parents. Many college advisors and administrators worry that this could have a negative effect on the student's social progress, ego, and developing maturity
They represent more than 70 million consumers in the United States. They earn a total annual income of about $211 billion, spend approximately $172 billion per year and strongly influence many adult consumer buying choices. They also face a greater degree of direct corporate marketing than any other generation in history.
A 2008 survey by UK recruitment consultancy FreshMinds Talent in partnership with Management Today suggested that Generation Y are generally more ambitious, brand conscious and tend to move jobs more often than previous generations. The survey of over 1,000 people, entitled Work 2.0, also suggests several possible misconceptions about Generation Y, including that they are as loyal as their predecessors and believe that their job says something about them as individuals.
There is more experience of family breakdown. The generation has seen high divorce rates, and homes with 2 working parents are much more common. This has greatly changed their relationships at home when compared to their parents and grandparents. This may have led them to be more peer-oriented and this may be a contributing factor to the premium that Gen Y workers place on workplace culture.
A May 2008 episode of the American news magazine 60 Minutes entitled The Age Of The Millennials proposed that members of the generation are exceptionally tech-savvy, are especially tuned to their own value in the job market, have limited loyalty to any particular employer, and insist on working in a stimulating job environment.
More openness in regards to sexual and romantic life-styles than prior generations. More openness to sexual expression and experimentation.

They are sometimes described as an "overachieving, overscheduled" generation.

Trophy Kids
The Generation Y are sometimes called the "Trophy Generation", or "Trophy Kids," a term that reflects the trend in competitive sports (as well as many other aspects of life) where "no one loses" and everyone gets a "Thanks for Participating" trophy. Some employers are concerned that the members of Generation Y have too great expectations from the workplace and desire to shape their jobs to fit their lives rather than adapt their lives to the workplace.

From Anonymous-or

//Saturday, November 29, 2008 6:07 AM

AUGUST RUSH! Moving & Wonderfu!

If you love it, you'll LOVE it. If not, then the most you'll probably give it is an 'ok'. The movie requires the audience to have a somewhat willful suspension of reality as there are some slightly mystic themes interwoven in the storyline. But as the movie is basically centered on the power of music, the mystic elements make sense. It's completely about belief and faith in the intangible.

Personally, I loved the story. And the music was amazing! The primary theme is Music as a healing force in the Universe that draws us all together. The acting was superb. There's not much dialogue in this movie. So the majority of the story is told through the emotional expressions of the actors and via the music. Although, Robin Williams does have a great monologue where he talks about Music being the tie that binds all of us together. Freddie Highmore (Charlie and the Chocolate Factory) is the cream of the crop as far as child actors go. He amazed me in this film. I can't wait to see more from him.

"August Rush" was perfectly directed and co-written by Kristen Sheridan (In Amercia). It is so wonderful to see a work like this from a female film maker for a change. Beautiful cinematography! The opening scene in the wheat field is just breathtaking. The score is fabulous. Let's face it, in a movie like this, you've got to have great music to pull it off.

There are some exceptional musical performances, especially from relative newcomers, Jamia Simone Nash who sings up a storm and Leon Thomas who croons and plays guitar. But the most impressive thing about this movie is that all of the actors really played these instruments themselves. Meyers did his own singing as well. Highmore plays the guitar in an unusual slap-harmonics style that reminded me of Michael Hedges.

I enjoyed "August Rush" so much. I haven't been moved to tears like this by a film in a long time. The story was very inspiring and the boy's unyielding faith and will to never give up on his dream to find his family really hit me. Kudos to the writers and director for ending the film the way they did. Instead of a sappy reunion scene that would've ruined the tone of the movie, they ended it beautifully with the crescendo of the music and just the close-up on August as he sees his parents standing there for the first time. Add August Rush to your must see list for the holidays. It is well worth the price of a ticket on to see it on the big screen.

//Sunday, November 16, 2008 8:35 PM

The wonders of photoshop!

Before After

Oh my! That's a quick glimpse of how i will look like after i slim down my face. Gosh! Just look at the difference! No wonder, all cover models and celeb look so picture perfect on print everytime ah! Btw, only Helen was edited, lovely Dinah is the original beauty..haha

P.S. You could give me your photos if you want to achieve what I did too..waha!

// 4:21 AM

Amelie..the movie everyone must watch!

Ok it's a movie like 7 years ago but i just discovered it recently...and oh my this movie is totally

Awesome! Beautiful! Captivating! Lovely! And simply terrific! I mean the music, the soundtrack and this whole movie about Amelie, I just can't get enough of it!

Nominated for 5 Oscars. Another 51 wins & 46 nominations

This movies biggest crime, and yet its biggest asset, is that it is in French. Subtitles just does not bring full justice to a movie like this, and it is bound to scare off most of the audience not used to subtitled movies. Sad to say so, but I believe it is the truth. I do not know any French at all, but I sure wish I was fluent watching this movie!

Compared to most other films "Amelie" is based on a rather ordinary and plain story everyone can relate to, but it is given to us in a very special kind of way, mixed with wonderful little subplots and an almost chaotic amount of details. We get to see and experience the world and especially Paris through the filtering eyes and fantasy of Amelie, A Paris that might feel small and limited on the screen but in fact is just as big as it is in the eyes of Amelie.

Director Jean-Pierre Jeunet brings to life the world of Amelie with colors, masterful camerawork and a few special effects. Some people thought that Amelie is too childish and unrealistic, but I believe it is an essential part of the movie since Amelie herself is a very childish and imaginative young girl. She just happens to fall in love one day when she decides to embark on a quest. Jean-Pierre Jeunet manages to bring us along without losing control of the set or the plot. It is exactly this kind of movie that could easily be overdone and lose all of its magic in the hands of the wrong person, but Jean-Pierre Jeunet never slips a single time. For you who think you never heard of him before he is actually the same man who brought us "Alien 4" back in 1997, and the wonderful "Delicatessen" in 1991.

Audrey Tautou could not be overemphasized for her importance in portraying Amelie. I just fall in love with this character, forgetting she was only fiction on the screen. However she does not carry "Amelie" solely by herself. The cast makes an excellent whole and it is hard imagining switching anyone without affecting the whole outcome. Everyone manages to make the most out of their role and even though we only get to know some of them briefly they come alive just as much as Amelie herself does.

I could go on forever about "Amelie". It contains so many details and switches in tempo and camerawork it has to be seen more than once to take in and understand everything. "Amelie" made me happy, laughing out loud at times, and very few movies affects me like that.

Sure a 10/10 for this one!

And oh by the way, you got to listen to the soundtrack, there are many others but this is my fav. It's full of emotion and so breathtaking!

//Friday, November 14, 2008 7:27 AM

Meeting Macarons

Do you love macarons? Or you have just simply heard of it, seen it, and even thought of it but have never ever try it before?

Dating back to the 18th century, the macaron is a traditional French pastry, made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies.

Well these tiny little bite-sized of alluring and charming cookies are an exquisite piece of art. Highly pleasing to the eyes and of course your taste buds!

Here are some sweet lovely pictures of yummy macarons...Devour!!!!

// 7:20 AM

Making Macarons

Basic Macaron Cookie

Steps adapted from A La Cuisine. Ingredients adapted from A La Cuisine, Chubby Hubby, Veronica's Test Kitchen, Ladurée and Yochana's Pierre Hermé recipe.

The number of cookies the recipe makes depends on how large you form your cookies. Most recipes failed to give an estimate. If I had to make an educated guess I'd say you could make 30-50 macaron sandwiches with this recipe.
Ingredients

225 grams icing sugar
125 grams ground almonds
110 grams egg whites (about 4), aged overnight at room temperature
30 grams granulated sugar
Pinch of salt
Procedure
1. On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet. [Note: You only have to draw circles on the parchment paper if you want absolutely even-sized macarons. If you're skilled with piping and don't mind eyeballing the amount of batter per cookie, skip this step.]

2. Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.
3. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.

4. With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.
4. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
5. Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

6. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
7. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.

Bittersweet Chocolate Cream Ganache

Adapted from Chocolate Desserts by Pierre Herme by Dorie Greenspan.
- makes about 2 cups (550 grams) -
Ingredients
8 ounces (230 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped
1 cup (250 grams) heavy cream
4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature
Procedure
1. Place the chocolate in a bowl that's large enough to hold the ingredients and keep it close at hand. Bring the cream to a full boil in a heavy-bottomed saucepan. While the cream is coming to the boil, work the butter with a rubber spatula until it is very soft and creamy. Keep the butter aside for the moment.
1. While the cream is at the boil, remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate. Start stirring in the center of the mixture and work your way out in widening concentric circles. Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a minute or two to cool the mixture down a little before adding the butter.
3. Add the butter to the mixture in two additions, mixing with the spatula from the center of the mixture out in widening concentric circles. When the butter is fully incorporated, the ganache should be smooth and glossy. depending on what you're making with the ganache, you can use it now, leave it on the counter to set to a spreadable or pipeable consistency (a process that could take over an hour, depending on your room's temperature) or chill it in the refrigerator, stirring now and then. (If the ganache chills too much and becomes too firm, you can give it a very quick zap in the microwave to bring it back to the desired consistency, or just let it stand at room temperature.)

A Few Tips

Sift your ingredients, multiple times if necessary. You want your ground nuts to be powdery. No lumps! Almond and icing sugar mixture may be pulsed in a food processor to make finer.
Use old egg whites. No really, leave them out for three days at room temperature if you don't mind waiting for that long. Using fresh egg whites is more likely to result in macarons that are too fragile and flat. Read Veronica's Test Kitchen for more info.
Cooked Italian meringue may be used instead of the uncooked French one. Read Foodbeam's recipe to learn how to make it.
The final macaron batter should have the consistency of magma. What's the consistency of magma? Not too liquidy, nor too stiff. If you form a peak, it should slowly and completely sink back into the batter.
If the cookies form peaks on their tops after piping, flatten them with a wet fingertip.
Although many recipes call for it, letting the batter sit after piping may not be necessary. David Lebovitz didn't think this was an important step.
Prevent your macarons from burning by using a double layered baking sheet (stack two sheets on top of each other) and by propping the oven door open with a wooden spoon for the entire baking period or halfway through the baking period (depending on how large the macarons are or what recipe you're using).
To make it easier to remove the macarons from the parchment paper after baking, pour a little bit of water underneath the paper. After a while the steam will have loosened the macarons.
Let the macarons rest for a day before you eat them. They're supposed to taste better with a bit of rest. This might be the hardest rule to follow.