Mo March

Mo March - why to grow your beard?

Movember is long gone and even though mustache is not the most popular decoration of men's upper lip, it certainly brings few benefits. Let's take a look at the health benefits of growing a beard:

No more shaving - convenient, prevents dry skin and acne

Free sun protection - beard blocks the UV rays as sunscreen factored 20

Bug bites protection - obviously, the bugs won't come after your chin when it is full of thick bush

Stops aging of your skin  - combine UV protection with less shaving and you have a recipe for long-lasting baby skin on your face

Prevents allergies - Allergens are stopped by your beard thus not entering your lungs, there is a catch, though - wash your mustache every day or you will reap the fruits of your dirty beard and actually exposing yourself to more allergens

Warms you in the winter - walking out in -20 degrees blizzard after a fresh shave is a hell of an experience, consider the benefit of a thick protective bush on your face next time the winter hits hard

Plus as my friend Kevin says:

"It helps to differentiate the men from the boys...and little girls: -D"


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Importance of tones when learning Chinese - Michele Salvemini

Here is, my first interview and podcast ever, so consider yourself warned and please be considerate in your comments.  Meet Michele Salvemini. An Italian who came to China 3 years ago to learn Chinese. His passion for language and history lead him from a small Italian town into a university major of cultural communication. From there he moved right into the center of Middle Kingdom, Chongqing, where he now studies master degree in MTCSOL at Chongqing University.

In this short interview we cover:
  • Tones and their importance in Chinese
  • How to recall Chinese words
  • Biggest mistakes learners do when starting learning Chinese
  • Cultural differences between "west" and "east"
  • Learning Chinese through music
And a little bit more...Enjoy!



回锅肉 Sichuan recipe


(hui2 guo1 rou4)


暗示:如豆瓣酱放的多,也可免放生抽,不然会太咸, 肉,青椒,红椒 应该有一样的尺寸

Ingredients: wu2 hua4 rou4 (streaky pork) 400g, garlic shoots and leaves 2 stalks, green pepper 1 bell, red pepper 1 bell,  ginger 5 slices

Seasoning: dou4 ban4 jiang4 1 and 1/2 tsp,  cooking wine 1 tbsp, cooking oil(preferably peanut) 1tbsp

  1. Wash the pork, put it into the cold pot to cook until done, hard body. 
  2. Rinse the pork and let it cool, cut it into thin and large slices. 
  3. Put tsp of oil into wok pan, add meat and ginger, over small fire slowly fry until the oil , the surface of the meat and ginger becomes golden yellow. 
  4. Add 1 and 1/2 tablespoons of dou4 ban4 jiang4. 
  5. Stir fry until the oil evaporates, then add a spoonful of soy sauce, cooking wine and stir fry for a moment.
  6. Put in garlic whites, red and green pepper sliced into large slices
  7. Stir fry until the garlic whites, red and green pepper can be broken with spatula. 
  8. and finally into the garlic leaves, stir fry a moment to pan.
Hints: If you put too much dou4 ban4 jiang4 you can dilute it with a little more oil, or it will be too salty, the meat and peppers shall have the same dimensions



For pleasure: Jiri Kulhanek Nocni Klub 2

Noční klub IINoční klub II by Jiří Kulhánek
My rating: 3 of 5 stars

Neni to spatna knizka, to urcite ne. Predchozich rocich jsem toho moc nenacet a jeste mene ceskeho. A uz vubec ne moderni autory.
Kulhanek ma megalomansky styl. Jako hrace hrdinskych RPG me to bavi, ale obcas ceho je moc toho je prilis. Urcite vyzdvyhuju prvky mystiky a magie. Zaverecna strelba taky zazitek. S hrdinou jsem se szil predevsim diky jeho humoru a pohledu na vec....a Nocni klub, kodex, to je asi nej z cele knihy. Kdyz Tobias cituje Postrachu tak je to vzdy s plnou silou a me Nocni Klub prirostl hodne k srdci.
Presto z obou knih se mi libi predevsim to co se odehrava za Nocniho Klubu a too je bohuzel jen na zacatku a na konci knihy nekolik desitek stranke. Tu vypln mezi jsem pretrpel diky vrozene zvídavosti a krvecucnym polobohum jenz konecne postavi do late vsechny Twilighty.
jednim slovem - BRUTAL

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