#dn lara

[zoranphoto]

Ta-da! Na današnji dan rođen je otac interneta

Na današnji dan 1955. rođen je Tim Berners-Lee, računalni znanstvenik i otac World Wide Weba     Tim Berners-Lee naslijedio je ljubav prema računalima od svojih roditelja, računalnih znanstvenika koji su radili na razvoju prvog komercijalno dostupnog računala Ferranti Mark I. Diplomirao je na Sveučilištu u Oxfordu, a u karijeri je mijenjao više poslova; treba istaknuti da je u dva navrata radio u Europskom vijeću za nuklearna istraživanja u Ženevi, poznatijem po akronimu CERN. Kada se 1984. drugi put zaposlio u CERN-u, zadatak mu je bio osmisliti računalnu mrežu i protokol za udaljenu kontrolu uređaja i razmjenu informacija između istraživača kako bi olakšao znanstvene suradnje. Berners-Lee je krenuo od ideje jedinstvenog sustava za pohranu informacija kojem imaju pristup svi znanstvenici. Svoj sustav temeljio je na kombinaciji triju postojećih tehnologija: hipertekst, TCP (protokol za upravljanje prijenosom, engl. transmission control protocol) i DNS (sustav za imenovanje domena, engl. domain name system). Hipertekst je skup dokumenata međusobno povezanih hipervezama (poveznicama) koje omogućavaju prelazak s jednog dokumenta na drugi. TCP služi za prijenos podataka od jednog mjesta na mreži do drugog, a jedinstven naziv tim mjestima dodjeljuje DNS. Sustav je nazvao World Wide Web (WWW). Prva mrežna stranica koja sadrži informacije o projektu WWW objavljena je 6. kolovoza 1991., a dostupna je i danas na istoj adresi: http://info.cern.ch/. U svojoj obavijesti nakon tog povijesnog dana napisao je da se radi o eksperimentalnom projektu za koji nema jamstva, ali koji bi 'mogao pokrenuti revoluciju u pristupu informacijama'. Od tada je prema Forbesovoj procjeni ukupno objavljeno 1,13 milijardi web stranica, a Berners-Lee je za svoj doprinos nagrađen Turingovom nagradom te je proglašen jednim od 100 najutjecajnijih ljudi 20. stoljeća prema časopisu Time.  

Tko opisuje i ilustrira poznate događaje iz svijeta znanosti?

U knjizi 'Split za početnike' peškarija je okarakterizirana, osim kao tržnica robom s okusom soli, kao važan punkt društvenog života. U Institutu za promociju znanosti ona ima ulogu punkta znanstvenog života na kojem ljubitelji znanosti mogu pronaći odabrane događaje iz tog svijeta. Na tportalu donosimo događaje koje bira i opisuje Dominik Žanić, istraživač i doktorand s FER-a te dugogodišnji volonter KSET-a, u kojem je bio voditelj Planinarske sekcije i član PR tima, a danas je počasni član. Žanić, koji znanstveno djeluje u području aktivnih radiofrekvencijskih sklopova, dvaput tjedno odabrane vijesti jednostavnim jezikom približava zainteresiranoj publici, a svaki tekst prati detaljno razrađena grafika. Za osmišljavanje i crtanje grafika zaslužna je Lara Vrabac, studentica FER-a koja istražuje magnetska polja zavojnica i prilagođavanje antena pomoću aktivnih elemenata. Vrabac se bavi kalistenikom i proučava tehnike crtanja, što joj pomaže u kreiranju raznih umjetničkih ilustracija, od kojih su znanstveno najatraktivnije one koje stoje uz tekstove peškarije. Točku na 'i' svakog teksta stavlja Ivana Žeger, asistentica i doktorandica s FER-a, na kojem se bavi obradom signala i primjenom umjetne inteligencije u komunikacijskim sustavima. Žeger, koju očaravaju strani jezici, metal glazba i metafizika postojanja, hladnim tekstovima punim znanstvenih činjenica dodaje sebi svojstvenu toplinu. Tportal.hr Photo by Markus Spiske Read the full article

[pixelpsd]

lara icons. like/rb before saving or using.

[thisisdollyicons]

lara —dreamnote icons  ღ like or reblog if you save / use.

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© Blue Wave | do not edit.

[dailyniall]

Niall Horan Character Alignment Chart (insp.)

[thetwstwildcard]

OwO What are your ocs Halloween costumes?

Okay this took me a while, I'm only gonna do like my girls and some of my boys (cause I have like 30 characters 🤣)

For each I have 2 ideas, whichever people like more I'll probably draw (in addition to my other piece)

Catherine: Ichigo from Tokyo Mew Mew or a Fairy

Veil: Boa Hancock or a Pirate

Lovette: Ahri from League of Legends or Jessica Rabbit

Kiara: Fang from Final Fantasy XIII or Lara Croft from Tomb Raider

Nasira: Dancer class from Fire Emblem or Masrur from Magi

Emery: White deer or Violet Evergarden

Galatea: Doll/Broken android or Mrs.Hades (villian recruiters)

Catrina: Emily from Corpse Bride or La Muerte from The Book of Life

Elysia: V from Devil May Cry or a Witch

Chase: Ikuto from Shugo Chara or Cat Noir from Miraculous Ladybug

Nathaniel: Ghost Groom or Jack Vessalius from Pandora Hearts

Xander: Shirou from BNA or a Werewolf

Aryan: Ban from the Seven Deadly Sins or a King

Ritvik: Remus Lupin from Harry Potter or the Big Bad Wolf

Edmund: Ash Landers from Black butler or a vampire

Faline: Hannah Annafellows from Black Butler or bloody nurse

Lucien: Krad from DN Angel or an Angel

I'd love to see people's opinions as to what costumes I should pick 🧡🧡🧡

[the-dreamnote]

dreamnote_imekorea 복숭아 찌르지마세요! 🍑  #드림노트 #Dreamnote  #DN  #Lara  #라라  #복숭아

[jarotcanon]

Kutimbun puing2 cinta luka lara...kutanan reruntuhan bangunan cinta masa silam...seiring masa gulirnya waktu yakinkan mimpi melangkah pasti meraih asa sembuhkan luka...kubangun mahligai cinta pengganti disisa sisa kasih yg kumiliki ...berharap cinta akan bersemi dn kokoh kembali...menantang badai mengubah takdir segenggam mimpi bahagia abadi..-!

[latinboxsports]

@officialcornflakeboxing 🗣!&?! Shots Fired 🔥 Cuban Star & WBA Super Welterweight Champion Erislandy Lara Takes on Thomas LaManna For WBA Middleweight Championship Headlining FOX PBC Fight Night & on FOX Deportes Saturday, May 1 from Dignity Health Sports Park in Carson, California Top Mexican Featherweight Contenders Eduardo Ramírez & Isaac Avelar Clash For Interim WBA Featherweight Title Live on FOX in Co-Main Event Kicking Off The Broadcast at 7 p.m. ET/4 p.m. PT Primetime Action on FOX Precedes FOX Sports PBC Pay-Per-View Event Headlined By Andy Ruiz Jr. vs. Chris Arreola Heavyweight Showdown. @tgbpromotionss @pbconfox @premierboxing Photo credits: @lsboxing https://www.instagram.com/p/CM5ScFTF-dN/?igshid=19kqrdlkzv2pe

[symphonyhati]

*Review Film* ☆ Kim Ji-Young ☆ Filmnya relate banget si sama kehidupan rumah tangga buibu jaman now. Based on this film kita tau klo ibu rumah tangga terlebih yg sudah memiliki anak rentan sekali "Depresi". Sedikit spoiler si, disini karakter kim ji young punya 1 putri yg diurus full time olehnya. Walaupun dibantu suaminya (yg menurut gue jg pengertian) dia tetep jg kena depresi. Faktornya macem-macem, dari omongan orang tentang sosoknya, keluarga, masa lalu, dll. Klo kata emak gue si "Ini dia anaknya 1 aja stress gimana yg 2, 3 , dn lebih yak?" Hahaha, oke skip. Ya jadi salut sekali sama sosok para suami yg bener bener mau bantu urusan rumah tangga, even urus anak tanpa ngedumel atau bahas tentang ini tugas siapa itu tugas siapa. Karena dari jaman Nabi juga, Baginda Nabi Muhammad SAW sudah mencontohkan membantu istrinya dan tetap jadi pelipur lara istrinya jika marah. Terlebih ya, kadang kusedih klo inget klo sosok Ibu itu selalu sarapan terakhir, kadang lupa yg namanya sarapan. Makan sambil gendong anak, masak mie di angan2 bayangin makan mie panas panas kenyataannya selalu makan saat mie udah lodoh 🤣 Dan ini seringkali tidak ter-apreciate dengan baik. Padahal si ini menurut gue, kerjaan dirumah lebih cape'. Makanya di film itu jg kita tau klo para ibu butuh "Me Time". Dan kita jadi tau juga kada para ibu pekerja tidak melulu mengejar uang untuk kebutuhan, tapi bisa juga untuk pembuktian eksistensi dirinya yg mungkin dia rindukan, dulu punya studi bagus, karir oke,dll. Conclution --> ini film cocok mak buat temen #dirumahaja dan baper baperan sama perasaan. #DramaAndMovieReview https://www.instagram.com/p/B-6VwrlAmEM/?igshid=zrf0j8a2dobr

[dailyniall]

Niall being called cute

[the-coconut-asado]

Goodbye Veganuary, Hello Prague

Veganuary came and went and I can’t say I mourned its passing. And for those trying to make Febru-dairy a Thing, leave it out and stop crying over spilt milk.

For someone who auto-smells barbecue whenever a cow walks past and has to start the day with two eggs, I do actually love eating plant-based dishes provided they taste delicious. And since watching Game Changers on Netflix, Adam and I have been trying to eat less meat and dairy during the week so we can improve our fitness. I’m not so fussed about the phallus-lengthening properties of celeriac, but each to their own. If you are bewildered by this reference, just watch the programme.

But I must admit, a surfeit of vegetables and a scarcity of sunlight in January did make me think alot about my trip to Prague last summer, with its abundance of sunshine and array of macho meat dishes.  I went with my daughter Lara and best friend Sue, bucking the trend of the wave of stag weekends that spill over into the city when Amsterdam fills up. That said, we saw but a handful of stag-celebrants on segways sporting a mix of bravado and embarrassment, and that was about it.

First thing to say about this extraordinarily pretty city - and this may be a nod to its Men Behaving Badly heritage -  is that it ain’t PC. A Picture-Post ‘buxom wench’, embonpoint spilling out of her dirndl top, cheers to you from a poster with two flagons in each fist as you walk through the arrivals lounge;  two hours later and the first bar we went into was adorned with discarded bras, mounted on the wall in a possible imagined tribute to Carry on Camping.

More agreeably, the next thing to note is that everything in Prague comes ‘with a twist’. You may be happily surprised by the tourist-to-cocktail-bar ratio in the city. You will be even more happily surprised by the quality of cocktails on offer, just don’t expect business as usual. My Negroni came with a ‘twist’ of passion fruit at Bon Vivants, a cosy little bar with an attentive waiter who made you realise where Borat got the inspiration for his accent; the Winter is Coming cocktail in the legendary Hemingway Bar came in a flagon straight off the Games of Thrones ‘set’.

Perhaps the biggest twist of all is that Prague boasts a vineyard in the middle of the city. St Wenceslas Vineyard (Svatováclavská vinice)  sits at the foot of Prague Castle, with its restaurant perched on a hillside at a slightly challenging gradient, a vine arboretum sheltering us from the scorching early September sun. 

Wines - delicious. Service - offhand verging on the affronted. But as Flambeed Chorizo was featured on the menu, we took the dodgy service in our stride. Properly torched and served with french fries (of course) it was a meaty treat, and went well with the Estate’s highly alcoholic white varietal.

Lara had managed to seek out some intriguing things for us to do and places for us to eat. Pork Knee featured on the menu at Mlejnice,  a classy little bistro on the verge of town - succulent as only a fall-of-the-bone, slow cooked cut can be. And if you craved something sweet, a tiny courtyard tucked off the main tourist trail to St Vitus’ Cathedral offered herbal teas and a toothsome slab of carrot cake, meltingly moist and jam-packed with nuts, raisins and spices in a ‘don’t even mention a light sponge’ kind of a way. 

Did I say that the biggest twist of the trip was the St Wenceslas Vineyard? Well,  I lied. Lara’s top find was, wait for it…. the Beer Spa. Literally a day spa where you sit in a barrel of beer while swigging pilsner straight from the tap, to the strains of a Czech cover of “Better Love Next Time Baby.” Take a look at their website and you are whip-lashed back into a 1970’s soft porn flick, the men all droopy moustaches and bright grins, the women looking like they are having the most fun you can have in a bath of Budvar while waiting for the ‘plumber’.

Here’s how it works: you book a room for two, three or four for an hour. You sit, alone or in pairs,  in a barrel filled with warm beer and beer minerals. Two beer taps are only an arm’s reach away, together with two chilled pint glasses. And there you sit for 30 minutes, drinking and giggling. When the timer goes off (classy touch),  you disembark, wrap yourself in a towel and recline on a bed of straw for another 30 mins (you’re barking with laughter by now), before dressing and departing. You’ve no reason to feel shamefaced, but somehow you do, and your punishment is that Dr Hook earworm for the rest of the evening. But the beer was damn good and our mood was upbeat.  

We stepped out into an early evening bathed in sunlight and, with skin pleasantly smoothed by all those minerals, we headed for a kerb-side Italian restaurant in one of the achingly lovely cobble-stoned squares that make up the Old Town. This Italian trattoria specialised in gluten-free everything, and their bread basket could almost persuade me to leave gluten alone for the rest of my days. Or at least until I next walk past the sourdough counter at Ole and Steen.

If meat and cocktails with a cakey pudding (or puddingly cake) are your thing, then try out my alternative Sex-in-the-city menu. An otherwise Hungarian Beef Gulyas with a now-legendary Prague twist: parsley dumplings and a helping of flavour-bomb smoked paprika ; mop up the juices with a spicy if gluten-full Turmeric and Shallot Soda Bread. Then let that all settle before you cut yourself a slice of  a homage to the carrot cake - this time with Butternut Squash and Ginger.

And flame yourself a chorizo while you’re at it.

Beef Gulyas and Dumplings

This is the perfect Saturday night, curl-up- in-front-of-a-good-movie dinner. It cooks in a couple of hours, tastes even better the next day and freezes superbly. Serves 4-6

Ingredients

1 kilo stewing beef, cubed

2 tbsp. Plain flour

2 tbsp. Olive oil

2 tbsp. butter

2 red onions, sliced

2 garlic cloves, chopped finely

1 tbsp. Sweet paprika dn 1 tbsp. Smoked paprika

Handful of fresh lemon thyme leaves, stripped from their stalks

2 tbsp. Tomato paste

½ litre red wine or beer

½ litre beef stock

1 tsp caraway seeds

Kosher salt and freshly ground black pepper.

For the dumplings:

15g plain flour

1 tsp. Baking powder

30g salted butter

75 ml milk

Generous handful of flat-leafed parsley, roughly chopped

Kosher salt and freshly ground black pepper.

How to make:

Toss the beef cubes in a bowl with the flour and season generously.

Heat the butter and oil in a large casserole, and when hot, shake the flour off the beef and add the cubes in small batches to the pot, turning them and letting them brown before removing transferring the meat to another bowl before adding the next batch.

When all the meat is browned. Add the onion and garlic to the casserole dish and saute for about 5 minutes, until softened and starting to brown. Add both paprikas, caraway seeds and lemon thyme, then stir before returning the beef to the pan and giving another stir.

Add the wine or beer, the stock and the tomato paste, bring to the boil then reduce the heat to low. Season again then cover and simmer for 11/2 - 2 hours, or until the beef is tender. At this stage you can cool and leave the gulyas overnight, allowing the flavours to steep, or press on with the dumplings.

If you are going to eat this as soon as it is cooked, then start making the dumplings 10 or 15 minutes before the end of your cooking time.

Sift the flour and salt into a bowl and make a well in the centre. Melt the butter in a pan over a low heat, then add it into the well of flour, along with the milk and the chopped parsley. Stir everything together until a dough forms, then divide the dough into 7 or 8 portions and roll each portion into a ball.

Remove the lid from the gulyas, pop the dumplings on top of the beef in a single layer, then cover and simmer for 15 minutes, until the dumplings are cooked through - wobbly yet firm.

Serve with some buttered, braised savoy cabbage and mop up the juices with a slab of Turmeric and shallot Soda Bread (see below)

Turmeric and Shallot Soda Bread

This loaf, based on a recipe by Sarah Cook, looks like a large yellow rock and tastes of crackling fires (almost like the one burning in our Beer Spa cabin). It has a fair bit of turmeric and that’s a good thing. Serves 6-8.

Ingredients:

225g plain flour

225g wholemeal flour

2 tsp. Coriander seeds

2 tsp. Ground turmeric

1 tsp. Bicarbonate of soda

1 tsp kosher salt

25g butter, diced and chilled

75g Jumbo oats

2 shallots, peeled and finely chopped

375ml kefir or buttermilk

How to Make:

Heat the oven to 200C fan or 180C/ Gas 6.

Toast the coriander seeds in a small pan for a couple of minutes until they start to smell aromatic, then crush in a pestle and mortar. Leave to one side.

Mix together all the dry ingredients except the jumbo oats, then rub in the butter until you have a crumbly texture. Add the oats, chopped shallots and coriander seeds.

Pour over the kefir or buttermilk, then cut into the dry mixture with a metal spoon until just mixed, then get your hands in and knead gently until you have a relatively smooth dough (it will be a bit gnarly, but that’s the nature of soda bread).

Form into a ball and pop onto a baking sheet. Cut a wide cross quite deep into the loaf - almost all the way down. This will allow the loaf to fan out into the classic sourdough shape as it cooks.

Pop into the oven and cook for 30-35 minutes, or until the base of the load sounds hollow when tapped. Cool and serve with your Gulyas and lashings of butter.

Butternut Squash and Ginger Bundt Cake

I slavishly subscribe to all known foodie magazines and am forever ripping pages of inspiration out of them. This recipe is based on one from Waitrose Magazine. I tried it out once and couldn’t believe the texture and depth of flavour. It’s now a household regular and to my mind, much more moreish than it’s carrot cousin. 8-10 slices.

Ingredients

200g unsalted butter, softened to room temperature

225g plain flour

300g butternut squash, peeled and diced

2 tsp fresh ginger, grated

50g golden syrup

1 tsp. bicarbonate of soda

11/2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. Ground ginger

½ tsp. Kosher salt

50g ground almonds

250g dark brown muscovado sugar

2 large eggs, beaten

150ml buttermilk

For the icing:

150g icing sugar

25 ml buttermilk

A generous squeeze lemon juice

Pieces of chopped, crystallized ginger

How to make:

Heat the oven to 170C/ Gas 3, and grease and flour a large bundt tin.

Steam the squash, or boil, for around 15-20 minutes, then mash with the grated fresh ginger and golden syrup.

Sift the flour, bicarbonate of soda, baking powder, spices and salt into a large bowl, then add the ground almonds and mix. In a separate bowl beat the butter and sugar for a few minutes until pale and fluffy. 

Add half the beaten egg, mix again, then add the second half of the egg and beat again. Fold in the flour and almond mixture, the mashed squash mixture and the buttermilk until you have a smooth-ish batter.

Pour the batter into the bundt tin, level out and then pop into the oven for 40-45 minutes.

Remove from the oven and allow to cool for 15-20 minutes in the tin, then turn out onto a cooling rack and leave until cool.

To make the icing, whisk the icing sugar, buttermilk and lemon juice (adding more lemon juice as necessary) until smooth. Pour over the cooled cake, and keep scooping up the pools of icing to re - drizzle over the top. Decorate with chopped crystallized ginger.

[the-dreamnote]

dreamnote_imekorea 우리는 짱친💘# Lara# Eunjo# DreamNote# DN

[noloveforned]

we're all set for a new show at 5pm this afternoon on wlur where we'll continue our new theme! all semester long we're going to be kicking off the show with narrative, spoken-word songs or maybe more simply "stories set to music". last week's show was the first for the new theme- you can catch up with it below!

no love for ned on wlur – april 10th, 2019 from 5-7pm

artist // track // album // label billy bragg // walk away renee (version) // reaching to the converted // rhino sonny and the sunsets // a bigger picture // hairdressers from heaven // rocks in your head * gurr // fake news // she says // awal i was a king // shake // slow century // coastal town martha // love keeps kicking // love keeps kicking // dirtnap gentleman jesse and his men // bryan // bryan 7" // wild honey autoclave // dr. seuss // autoclave // dischord the world // jackson five // reddish // lumpy 39 clocks // dns // dns 7" // no fun ut // phoenix // conviction // out dead arm // it's not as if // it's not as if 7" // permanent slump viking moses // in servitude // cruel child // epifo ohtis // diggin // curve of earth // full time hobby * weyes blood // wild time // titanic rising // sub pop * visible cloaks, yoshio ojima and satsuki shibano // stratum // frkwys vol. 15: serenitatem // rvng intl. * ai yamamoto // glass assembly // remembering ep // room40 matthew shipp trio and nicole mitchell // it // all things are // rogueart ruby rushton // lara's theme // ironside // 22a music horace tapscott and the pan-afrikan peoples arkestra // the call // the call // outernational sounds don cherry // degi-degi // brown rice // a&m honey 2 honey // under the hangar // a taste of honey 2 honey ep // chapter music noname // song thirty-two // song thirty-two digital single // (self-released) a trois sur la plage // no run // a trois sur la plage cassette // gone with the weed the proper ornaments // bullet from a gun // six lenins // tapete the oilies // psychic dog // psychic dog 7" // fruits and flowers the ocean party // model sheep // nothing grows ep // emotional response partner // stoned thought // saturday the fourteenth ep // father/daughter * the hannah barberas // now (is here at last) // the hannah barberas get physical // subjangle

* denotes music on wlur’s playlist

[brighterthanthestarrr]

Kemarin aku berjuang melawan sendu sendirian. Memupuk sabar dan yakin bahwa diufuk sana nanti kita akan bertemu dn beradu. Sekarang aku dibawah senja sendirian, membunuh lara.