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始まりは関東大震災 雪印メグミルク、地元に愛され創業100年 毎日新聞からの記事と詳細 ( 始まりは関東大震災 雪印メグミルク、地元に愛され創業100年 - 毎日新聞 )
https://ift.tt/bAVj5rB
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始まりは関東大震災 雪印メグミルク、地元に愛され創業100年 毎日新聞[unable to retrieve full-text content]
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雪で始まり、雪で終わる Book Bang[unable to retrieve full-text content]
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救急安心電話相談窓口(#7119)が始まりました。 長泉町[unable to retrieve full-text content]
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『引退試合』。本田圭佑は「人生の一部が終わる気がして好きな響きではない」。だが槙野智章のメモリアルマッチは...「始まりの幕開けでした」 サッカーダイジェストWeb[unable to retrieve full-text content]
ムファサって何者?『ライオン・キング』始まりの物語が衝撃だった! シネマトゥデイ[unable to retrieve full-text content]
【あの子だけ、ずるい!】「ずるい」を発端にケンカが始まり…。子どもの「ずるい」という気持ちへの向き合い方を考える絵本が発売 株式会社マイナビ[unable to retrieve full-text content]
日本女子大・篠原学長が語る「原点」 始まりは不思議な実家だった 朝日新聞デジタル[unable to retrieve full-text content]
プロ格闘家・佐藤雄介─空手から始まり、異国の地でプロのMMAファイターが誕生! プロ・デビュー戦の臨場感ある舞台裏に迫る 日豪プレス[unable to retrieve full-text content]
「キャンパスダイアリー」2025年4月始まり版を発売|ニュース|ニュースルーム コクヨ[unable to retrieve full-text content]
やけにあたたかかった冬の始まり。秋なんてほとんどなかったね[守屋光治ブログ] MEN'S NON-NO WEB | メンズノンノウェブ[unable to retrieve full-text content]
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親会社を持たない市民クラブに始まり“雪山キャンプ”も…J1昇格まで苦節21年 ファジアーノ岡山の歩み OHK 岡山放送[unable to retrieve full-text content]
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2024年話題になったドラマランキングTOP10!『海の始まり』や『光る君へ』を抑えた1位は、女性に勇気をくれた"あの"ドラマ ハフポスト日本版[unable to retrieve full-text content]
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締め出された夜が恋の始まり!? 予想外の展開に胸キュン 累計300万部突破のコミックシーモアメガヒットオリジナルコミック 『キスでふさいで、バレないで。』が 藤井流星(WEST.)×紺野彩夏W主演! ドラマ放送決定!! -ふどのふどう先生描き下ろしイラスト公開&1~7巻無料+8巻99% NTTソルマーレ[unable to retrieve full-text content]
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【新発田】7年産米のは種作業が始まりました。 pref.niigata.lg.jp[unable to retrieve full-text content]
もうやめたい 怨嗟の声で終わりの始まりを迎えるVDI ASCII.jpNEW YORK -- Bobby Flay's latest cookbook is really a sort of recipe for how Bobby Flay was made.
The chef, restaurateur and TV personality has compiled 100 of his most important dishes into a lush, beautifully photographed coffee table book he hopes will inspire home cooks.
“This is certainly my most important book to me and I think is going to be my most important book to people who consider themselves my readers,” Flay says.
“Bobby Flay: Chapter One: Iconic Recipes and Inspirations from a Groundbreaking American Chef,” has dishes from his restaurants like Mesa Grill, Bolo, Bar Americain and Gato, and his epic runs on “Iron Chef.”
“Interestingly enough, when I was going through the database of all these thousands of recipes, they popped out at me immediately,” he says.
Three dishes from Mesa Grill that stayed on its menu from the time the restaurant opened in 1991 to when it closed 26 years later — including Shrimp and Roasted Garlic Tamale — made the book. As did Steamed Baby Clams with Saffron-Tomato Broth and Scallion Croutons from Bolo and an “Iron Chef” stunner — Curried Fried Chicken with Charred Lime.
The book is broken up into just three sections — seafood, meat and vegetables — with Flay avoiding making a chronology of dishes for fear of confusing readers. All have been updated to reflect today's ingredients and techniques.
“What I want people to do is, even though it’s this beautiful sort of coffee table book, I do want them to use it either by cooking from it directly or being inspired by it,” he says.
“So when somebody says, ‘I want to cook fish tonight, I got that Bobby Flay cookbook, let me open to the fish section’ — that’s going to inspire them.”
Most illuminating are the eight essays Flay wrote that describe a career that has won four Daytime Emmys, multiple James Beard Awards and the honor of cooking a state dinner for President Barack Obama and Chinese President Xi Jinping.
Readers will learn that Flay struggled at school — although smart, he had a learning disability — and a turning point came when he was a temporary busboy leaving his last shift at the restaurant Joe Allen and the chef asked if he wanted a job in the kitchen.
"I didn’t know that I wanted to cook for a living. I was 17 years old or something. I was just like, 'Well, I don’t have anything to do today. I don’t know where my friends are, so fine. Like, where do I find an apron?’”
Flay, soon turning 60, learned he had to work with his hands to be inspired and food unlocked something in him. It is, he says, how he shares his love.
“I remember waking up one morning a handful of months after I started working, laying in bed, staring at the ceiling. And I’m like, ‘I can’t wait to go to work today,’” he recalls. “I never felt that feeling before.”
Flay hit the ground running, soon working for Jonathan Waxman at Bud's, reborn as a red-headed Irish-American New Yorker loving the food of Southwest and Mexico. As he traveled his repertoire grew — Spanish, Italian and French.
“I am always thrilled to see somebody cooking something interesting. I get inspired by it,” he says. “Let’s face it: We’re watching what everybody else is doing. I mean, you can’t just sit in a room and just come up with a brand new cuisine.”
Flay also became a Food Network star, hosting such shows as “Grillin’ & Chillin’” and “Boy Meets Grill” and competition shows like “Bobby’s Triple Threat” and “Beat Bobby Flay,” which has a new holiday-themed series this year featuring Marcus Samuelsson, Eric Adjepong and Brooke Williamson.
Not all his food became iconic, like his liberal use of Calabrian chilies. When he opened Bolo, he created what he believed would be its signature dish — a paella with duck and lobster. His staff weren't so sure, but he insisted. The New York Times critic would later rave about Bolo but said of the paella that the lobster "looks as if it fell into the dish and wonders how it is ever going to get out.”
Flay credits many people for his success, saying food is a collaborative field. Take his Lamb Shank with Toasted Orzo, Roasted Garlic and Oven-Dried Tomato. He says chef Tom Valenti was one of the first to serve lamb shanks in the city and Flay's twist was to add orzo, making a comforting winter dish. A food writer later offered a tip: toast the orzo in a dry pan to give it a nutty flavor.
“I did it and it worked and it was amazing and people loved it,” he says. “The food world is a wonderful place because it’s helmed by people who are generous with their thoughts and their experience.”
He loves the camaraderie of the kitchen and the challenge and is tired of hearing negativity about the restaurant business. “Listen, it gave somebody like me a life, forget about a career,” he says.
“You’ll see on shows like ‘The Bear’ and stuff like that that it’s not so much about how much gratification the customer gets. It’s more about the battle and the challenge to get through the evening and work alongside people and get something good on the plate.”
NEW YORK -- We've demure-d our way through 2024. We've played passenger princess. We've baked enough sourdough to cover the world with our bubbly starters. We've rawdogged it and we've hyped it. All of it.
There's lots to leave behind as the new year rolls around. Here's a tiny tip of the iceberg of what we're over as we move on to 2025.
TikToker Jools Lebron's 38-second video describing her workday makeup routine as “Very demure. Very mindful” lit up the summer with memes. The video has been viewed more than 50 million times.
With her newfound fame, Lebron, a transgender woman, was able to earn toward her transition, help her family, rack up some brand deals and make a big statement about staying positive. In another video, she got the world going on “very cutesy.”
Love you, Jools! But here's the thing all you meme-makers: Summer's over. We're also looking at you, “brat” enthusiasts. The summer slime greenness of it all and the Charli XCX-Kamala Harris moment were great! We know you'll keep it demure as you move on to the next big thing.
As for all those dogs and cats eeeking out in videos over President Donald Trump's Haitian immigrant remark? Here's to a calmer 2025 for you, Springfield, Ohio.
Speaking of demure but no longer cutesy, in the name of all things Holy Feminism, passenger princesses must abdicate.
A passenger princess, according to Urban Dictionary, is “a pretty girl that has no other job but to look pretty in the passenger seat while her sneaky link/boyfriend/significant other drives.” What's a sneaky link, you might ask? It's a secret hookup. For sex.
Passenger princesses decorate their sides of front seats with little baubles in the air vent. They pack in snacks on little trays that fit on their Stanley cups. They bring cozy blankies, replace visor mirrors with fancy lit ones and generally reign while demanding their men place one hand on their nearest leg.
The term has been around since at least 2020, when a Twitter (now X) user called his dog a passenger princess on a photo of said dog in the front seat of his car. That, eventually, morphed into human princesses storming TikTok.
Take the wheel, dear princesses. We know you know how to drive. And congrats, TikToker @masonshea. Your passenger prince video has amassed more than 60 million views since you posted an equal treatment grab in early 2023.
Unless you're in a K-pop girl band and-or young, tall and stick-thin, this fashion thang looks good on exactly no one. And it's back. On runways. In streetwear. On shopping sites and store shelves.
Why reach for puff ball dresses, skirts, bloomers and tops with so many other options out there? Teen Vogue noted Gen Z's embrace in September, describing the silhouette as having a form-fitting waist and balloon-like hem. It's, wait for it, “feminine and romantic” and “draws attention to the body,” the magazine said.
Not, on the aforementioned, in a good way. And that means the majority of women.
“There is just something funny about bubble hems and the way they, well, bubble up around your thighs,” Harper Bazaar's Tara Gonzalez wrote in August. “They’re vaguely diaperlike in that sense, which is why they aren’t a crowd-pleaser. Instead, they’re something either you get or you don’t.”
Bubble dresses, in various iterations, are hardly fresh fashion. Pierre Cardin, Christian Dior, Hubert de Givenchy and Yves Saint Laurent got there first in the 1950s. They, yes, bubbled back up in the 1980s, and again in the 2000s.
Dare to be different!
What did we do during the lockdowns of the coronavirus pandemic? We baked bread. Specifically, we went nuts for sourdough because we were home with time on our hands to feed our starters and tend to our rises and bake our loaves.
Well, some of y'all are still putting up sourdough videos, naming your starters, selling dehydrated bits of your starters, spending hours on rises and pull-and-folds and waxing wise on which tools and baskets are the best.
The world has re-started. Keep your bread videos to yourselves. Your starters bubble. They multiply. Your dough rises and rises again. Your little razor cuts are epic. Sourdough bread is lovely and it's healthy and, now, we all know how to make it.
Sourdough videos? No need. Thank you for your service.
Depending on who you are, rawdogging has different meanings. There's having sex without a condom. And there's the male-driven travel trend of eschewing all distractions and movement and sustenance while long-haul flying. The latter raw dogging spiked in 2024.
You've got your hyper-male enthusiasts looking to, well, be hyper-male. And you've got your travelers seeking to lock in some sort of mindfulness or uber-focus or, what? Who knows.
Listen: You paid for that ticket. Enjoy the food and music and movies. Also, not drinking is just dehydration silly. So is blood clot-worthy not moving around.
Finding your center by simply staring at the in-flight map seems, simply, pointless. Here's to a rawdog-free new year. The same goes for that plane seat belt thing where people find it somehow useful (not) to buckle up at the ankles, their knees hiked to their chins. C'mon. That can't be all that comfortable, let alone safe. Happy turbulence to you all.
Speaking of travel trends, shove off people curating the contents of your TSA trays. As for those among you who bought TSA trays to conveniently produce content at home. Not cutesy.
These potatoes. I mean, come ON! Are you kidding me? Wow, just wow. Don’t sleep on these! Potatoes!
Where there are content creators, there's hype talk. There's a superlative mountain. There's fake amazement, surprise, excitement over the mundanest of mundaney things as the race for likes, shares and comments carries on.
And there's a plague of weird verbalisms that make various tasks sound like battlegrounds: I'm “going in” with the ranch dressing. I'm “going in” with this concealer. I'm “frying off” the garlic. I'm gonna “hit it” with the salt!
Much has been made of social media speak for decades. This species is just so dumbly an attempt to make something truly boring sound viral worthy. It spread faster than a runaway money train.
Take a breath. We'll look at you making potatoes. We promise.
The chevron. The Dali. The pencil. The walrus.
Since virus lockdowns offered men the time and space to curate their faces, mustaches all by their lonesome have been on the rise. Justin Bieber, Harry Styles, Pedro Pascal, The Weeknd and Jacob Elordi rocked their 'staches sans beards on red carpets and social media, upping the nowness of it all.
As of September 2022, Gillette estimated that 12.5 million men in the U.S. had mustaches. That's a 1.5% increase from March 2020. The shaving company launched a facial hair-grooming brand, King C. Gillette, to ride the wave.
Mustaches, with beards. Fine. Freestanding mustaches. Polarizing. Do we thank a contingent of ironical millennials looking to revisit the past for this, uh, trend? What about the unironical? Do we point to Miles Teller's character in the 2022 film, “Top Gun: Maverick?”
Teller's 'stache was a nod to Anthony Edwards’ similar one in the original 1986 “Top Gun.” This is not 1986.
Have a nice day.
Fancy headboards. Custom-made cabinetry. An interior designer. Dorm room decor for some is way, WAY off the rails, leaving students who can't afford to spend thousands in the dirt.
The cost of college — tuition, fees, room and board — nearly doubled between 1992 and 2022, rising from an inflation-adjusted average of $14,441 per year to $26,903 across all types of schools, according to the National Center for Education Statistics. Dorm costs saw a similar increase in the same time span, $3,824 to $7,097.
Hello haves and have-nots. We see you. And thank you TikTok for fueling the frenzy.
Karens: Airplane Karens. In-store Karens. Neighbor Karens. Park Karens. Yes, we've mentioned you before and, lo, you're still here. You've had your day. You've had your years. Meds. Therapy. Whatever it takes.
Sanewashing: Advance the power of facts. End the false equivalence. In all things. That is all.
Anti-aging products for young girls: Damage has been done. Parents, get a grip.
Paging Dr. Beat: Emergency, emergency! All you walking-in-place video creators showing off your scrubs and your jammies and your entire wardrobes. Tired content. Cut it out. New year. New song. New memes.
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北方領土返還要求運動の始まりの日 当時の根室町長の思いとは nhk.or.jpTOKYO -- A frog holding a taro-leaf umbrella. A parade of frolicking animals. An Ukiyo-e style Mount Fuji. Giant waves. A Japanese artist who goes by the name Lito carves these delicate designs on fallen leaves, giving life back to them.
The world of Lito’s delicate art, which he began in 2020 and posts on social media almost daily, has won fans from around the world. The leaf art has also given him solace after earlier struggles with attention-deficit hyperactivity disorder, and a purpose in life — the joy of making people happy with his art.
He enjoys working at night. From a pile of leaves treated with a wrinkle-free chemical, he picks one and places it on a cutting board.
First, he outlines the design on the leaf with a pen in his right hand. Then he takes a design knife in his left hand and starts cutting the leaf carefully. Slowly, the leaf begins to take the shape of a frog carrying an umbrella — a simple design he demonstrated in a recent interview with The Associated Press.
More complex, highly intensive work on a single leaf can take more than eight hours to complete.
His leaf-cutting works include titles such as “Scrolls of Frolicking Animals,” “Leaf Aquarium,” and “Thirty-six Views of Mt. Fuji: The Great Wave off Kanagawa.” Each piece includes his own twists, and often uses animals.
“I would rather finish it in one go when I am focused,” Lito, 38, said. He didn't want to disclose his real name for personal reasons.
Since his childhood, Lito says he has had high levels of concentration and patience. But he had trouble fitting into what was considered the norm at school or at work, despite all his efforts. He struggled to interpret others' feelings and to avoid confrontations.
After years of difficulty, he went to a hospital at age 30 and was told he has ADHD, a diagnosis that he felt explained why he has always done things differently.
He saw no point in forcing himself to do things the same way as other people, and began to adjust his life.
In early 2020, Lito came across the art of leaf cutting. He saw it as the perfect use of his patience and concentration.
Word of his skills has spread across social media, and he has published books on his leaf-cutting work. He holds a near monthly solo exhibition in various places in Japan.
“If I can make people happy by doing what I am doing, I want to do more. That’s my driving force for what's next,” Lito says.
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1日は「北方領土返還運動の始まりの日」 元島民が都内で行進 nhk.or.jp