IF

YOU
LOVE
ME.......


IF
UOY
ETAH


ME........



YOU CAN SAVE

ME .....!!!!






WHAT
THE
HELL????





IF

YOU
LOVE
ME.......


IF
UOY
ETAH


ME........



YOU CAN SAVE

ME .....!!!!






WHAT
THE
HELL????


Rabu, 14 September 2011

aku memujamu dalam tidur q..
tak sdetik tersa brgming dlm q..
sbuah tny pd slah q,mngapa? hrus mmilih ini ,jalan bukan dunia,
seolah q,lirik.
dan saat kau datang, meski begitu lambat dan tak tepat
_q,memilih mu,_
teman hati q,,

YÖU

aku memujamu dalam tidur q..
tak sdetik tersa brgming dlm q..
sbuah tny pd slah q,mngapa? hrus mmilih ini ,jalan bukan dunia,
seolah q,lirik.
dan saat kau datang, meski begitu lambat dan tak tepat
_q,memilih mu,_
teman hati q,,

Senin, 18 Juli 2011

tTWEEETTTT

AddThis - Get Your Button

AddThis - Get Your Button

Ananthawild Slideshow

Ananthawild Slideshow: "TripAdvisor™ TripWow ★ Ananthawild Slideshow ★ to Jakarta. Stunning free travel slideshows on TripAdvisor"

Minggu, 17 Juli 2011

website ^_^v

Website

website, also written Web site,[1] web site, or simply site,[2] is a collection of related web pages containing images, videos or other digital assets. A website is hosted on at least one web server, accessible via a network such as the Internet or a private local area network through an Internet address known as a Uniform Resource Locator. All publicly accessible websites collectively constitute the World Wide Web.
A web page is a document, typically written in plain text interspersed with formatting instructions of Hypertext Markup Language (HTML, XHTML). A web page may incorporate elements from other websites with suitable markup anchors.
Web pages are accessed and transported with the Hypertext Transfer Protocol (HTTP), which may optionally employ encryption (HTTP Secure, HTTPS) to provide security and privacy for the user of the web page content. The user's application, often a web browser, renders the page content according to its HTML markup instructions onto a display terminal.
The pages of a website can usually be accessed from a simple Uniform Resource Locator (URL) called the homepage. The URLs of the pages organize them into a hierarchy, although hyperlinking between them conveys the reader's perceived site structure and guides the reader's navigation of the site.
Some websites require a subscription to access some or all of their content. Examples of subscription websites include many business sites, parts of news websites, academic journal websites, gaming websites, file-sharing websites, message boards, web-based email, social networking websites, websites providing real-time stock market data, and websites providing various other services (e.g. websites offering storing and/or sharing of images, files and so forth).

Overview

Organized by function, a website may be
It could be the work of an individual, a business or other organization, and is typically dedicated to some particular topic or purpose. Any website can contain a hyperlink to any other website, so the distinction between individual sites, as perceived by the user, may sometimes be blurred.
Websites are written in, or dynamically converted to, HTML (Hyper Text Markup Language) and are accessed using a software interface classified as a user agent. Web pages can be viewed or otherwise accessed from a range of computer-based and Internet-enabled devices of various sizes, including desktop computers, laptops, PDAs and cell phones.
A website is hosted on a computer system known as a web server, also called an HTTP server, and these terms can also refer to the software that runs on these systems and that retrieves and delivers the web pages in response to requests from the website users. Apache is the most commonly used web server software (according to Netcraft statistics) and Microsoft's Internet Information Services (IIS) is also commonly used.

Static website

A static website is one that has web pages stored on the server in the format that is sent to a client web browser. It is primarily coded in Hypertext Markup Language, HTML.
Simple forms or marketing examples of websites, such as classic website, a five-page website or a brochure website are often static websites, because they present pre-defined, static information to the user. This may include information about a company and its products and services via text, photos, animations, audio/video and interactive menus and navigation.
This type of website usually displays the same information to all visitors. Similar to handing out a printed brochure to customers or clients, a static website will generally provide consistent, standard information for an extended period of time. Although the website owner may make updates periodically, it is a manual process to edit the text, photos and other content and may require basic website design skills and software.
In summary, visitors are not able to control what information they receive via a static website, and must instead settle for whatever content the website owner has decided to offer at that time.
They are edited using four broad categories of software:
  • Text editors, such as Notepad or TextEdit, where content and HTML markup are manipulated directly within the editor program
  • WYSIWYG offline editors, such as Microsoft FrontPage and Adobe Dreamweaver (previously Macromedia Dreamweaver), with which the site is edited using a GUI interface and the final HTML markup is generated automatically by the editor software
  • WYSIWYG online editors which create media rich online presentation like web pages, widgets, intro, blogs, and other documents.
  • Template-based editors, such as RapidWeaver and iWeb, which allow users to quickly create and upload web pages to a web server without detailed HTML knowledge, as they pick a suitable template from a palette and add pictures and text to it in a desktop publishing fashion without direct manipulation of HTML code.
  •  

e'clair

Éclair (pastry)


Classical Éclair
Éclairs are most commonly served as a dessert
An éclair is a pastry made with choux dough filled with a cream and topped with icing.
The dough, which is the same as that used for profiterole, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured[1] pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing.[2] Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.[3]
Other old variants use petit four dough.

Etymology

The word éclair comes directly from a French word whose chief meaning is "lightning" or "flash of lightning." No one is sure why a pastry was named after lightning. Some say the lightness of the cream puff and its soft filling is the reason for the name. Perhaps more likely its richness

History of the éclair

The éclair probably originated in France during the nineteenth century. It is a popular type of cake served all over the world. The word is first attested both in English and in French in the 1860s.[5][6] Some food historians speculate that éclairs were first made by Antonin Carême (1784–1833), the famous French chef.[citation needed] The first known English-language recipe for éclairs appears in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln, published in 1884.
Éclair is French for "lightning," though the connection is obscure.

Outside France

In some parts of the United States, Long Johns are marketed under the name éclairs, though the two are not identical. A Long John uses donut pastry and is typically filled with vanilla pudding, making it a simpler and inexpensive alternative to the éclair.

Notes

 

  1. ^ Montagné, Prosper, Larousse gastronomique : the new American edition of the world's greatest culinary encyclopedia, Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 ISBN 978-0-517-57032-6
  2. ^ Ibid.
  3. ^ (Montagné 1961, Éclair)
  4. ^ http://www.wordcentral.com/cgi-bin/student?eclair
  5. ^ Oxford English Dictionary, 1861. Petit Larousse, 1863.
  6. ^ Gouffé, Jules (1873). "Entremets détachés" (in French) (PDF). Le Livre de Pâtisserie. Paris: Hachette. p. 288. http://gallica.bnf.fr/ark:/12148/bpt6k107860n.image.f310. Retrieved 2009-03-24. "On a changé, depuis une vingtaine d'années, le nom de ces gâteaux [pains à la duchesse] : on les désigne actuellement sous le nom d'éclairs." 


References

  • Jules Gouffé, Le livre de pâtisserie, 1879, Deuxième Partie, Chapitre IX, "Pains à la duchesse au café"
  • Prosper Montagné, Larousse Gastronomique, The Encyclopedia of Wine, Food & Cookery (English translation), 1961