Monday, 19 October 2015
Saturday, 25 April 2015
World's deadliest earthquakes
Iran, 2003: More than 26,000 people killed in 6.6 earthquake near the city of Bam.
Indonesia, 2004: Devastating 9.1 earthquake and ensuing tsunami off the Sumatran province of Aceh kills more than 230,000 people in a dozen countries.
Pakistani-administered Kashmir, 2005: 7.6 earthquake near Muzafferabad kills about 100,000 people.
China, 2008: Nearly 90,000 killed in 7.9 earthquake in eastern Sichuan province.
Haiti, 2010: More than 220,000 people killed in 7.0 magnitude earthquake
Tuesday, 21 April 2015
Chicken Florentine Pesto Pasta
INGREDIENTS
12-16 ounces dried short pasta (bowties, penne, gemelli, etc)
4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt
2 Tbsp olive oil
1/2 yellow or white onion, chopped, about 1 cup
3 garlic cloves, minced
1/2 cup white wine or stock
8-16 ounces of fresh spinach*, washed, long stems removed and chopped
Black pepper
1/4 cup cream1/4 cup (or more) pesto
*To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry.
METHOD
1 Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. Add the dried pasta and cook until al dente.
2 While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.
3 Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.
4 When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.
5 Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.
6 Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the saute pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve hot
Saturday, 18 April 2015
Banana Cupcakes with Honey-Cinnamon Frosting
INGREDIENTS
1 1/2 cups all-purpose flour, (spooned and leveled)3/4 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup (1 stick) unsalted butter, melted1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)2 large eggs1/2 teaspoon pure vanilla extract
DIRECTIONS
Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
1 1/2 cups all-purpose flour, (spooned and leveled)3/4 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup (1 stick) unsalted butter, melted1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)2 large eggs1/2 teaspoon pure vanilla extract
DIRECTIONS
Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Chewy Chocolate Chip Cookies Recipes
INGREDIENTS
2 1/4 cups all-purpose flour1/2 teaspoon baking soda1 cup (2 sticks) unsalted butter, room temperature1/2 cup granulated sugar1 cup packed light-brown sugar1 teaspoon salt2 teaspoons pure vanilla extract2 large eggs2 cups (about 12 ounces) semisweet and/or milk chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
2 1/4 cups all-purpose flour1/2 teaspoon baking soda1 cup (2 sticks) unsalted butter, room temperature1/2 cup granulated sugar1 cup packed light-brown sugar1 teaspoon salt2 teaspoons pure vanilla extract2 large eggs2 cups (about 12 ounces) semisweet and/or milk chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Wednesday, 15 April 2015
Successful Coffee Shop
There is no one secret to a successful coffee shop; in fact, most secrets in business boil down to either hard work, extensive experience, or luck or a combination of all three. I have taken success for this post to mean financially sustainable with an appropriate ROI for the owner, which means not necessarily giving the customer everything they would wish for.
I have established and managed more than fifteen coffee shops with varying degrees of success. While there may be hundreds of reasons why a coffee shop might succeed (including luck), here are the ones that I pursued in Australia that lead to successful outcomes for me.
Consistently serving the finest espresso – It is rare in business to discover a product where consistently offering 100% quality is the best commercial decision you can make. In fact, I am the greatest advocate for the 80% is perfect model. But espresso coffee is one of those rare products where consistent 100% quality matters. Customers will walk past ten other competitors to get the best espresso, which is why this factor alone means you don’t need the highly visible, most expensive location. So buy the best espresso coffee machine (3/4 group Italian made with e61 groupheads and set to the right pump and temperature levels), install it with a water purifier and demineralizer, use a conical grinder, and only buy top quality Arabica or Arabica 90%/Robusta 10% freshly roasted beans, and make sure every cup is made by a fully trained barista who is continually seeking the ‘god shot.’ –
Make sure the coffee workstation and layout is such that the barista hardly moves their feet in performing all their coffee making duties, and they are not competing for the space with other staff members. High volume coffee sales are the foundation stone of every coffee shop, so make sure this workstation is perfectly laid out with easy access to underneath bins, bean storage, and bar fridge milk, having the right height benchtop with easy access to cups, grinder, accessories, and reachable overhead storage of supplies. The best setups also have a small inbuilt sink to allow for quick and easy ongoing cleaning. Also, place the cash register on the front counter in close proximity to the barista’s workstation. This allows the barista to hear the customer orders and get a head start on making them in the busy times, while allowing the barista to work alone in an efficient way in the very slow times.Use loyalty cards –
I resisted using these for a long time … but they really do work. Make sure it is a quality card that will last the wear and tear and look good in a customer’s wallet. Nothing better than seeing a new customer’s face light up when you give them a buy seven get the eighth one free loyalty card, but tick off six of them so that on their very next purchase they get a free one. Cheapest customer acquisition ever.Promote multiple sales –
A coffee shop will never make enough money to pay the bills from coffee sales alone. Coffee may be the prime motivator for customers coming to the business, but they must leave with multiple sales if you are going to be successful. As a target, coffee should be no more than 40% of your weekly sales and two item sales per customer transaction means you are getting it about right. So make sure the traditional coffee accompaniments (muffins, cookies, cakes) are close by at the point of sale, and the coffee shop offers cold food, cold drinks, and hot food to ensure the best chance of multiple sales. –
Many newbies in the coffee shop game think that wide assortments and extensive product offers are a key competitive advantage. They forget that the customer is simply hungry or thirsty or both, and that a wide choice for most people creates anguish. So cover the necessary categories, but with limited and strategic offers. (e.g. three flavors are enough, three sizes are enough, three types of food/drink are enough). Every item you add to the assortment creates many multiples of management effort (costs) and mostly without adding anything to the revenue streams or customer experience.Merchandise your margins –
Price according to perceived customer value, not according to accounting determined markups. For some well known items you will need to be at (coffee) or even below market price (coke can), and this loss should be made up with high margins on other items that are exclusive to you or in the ‘don’t-care and addictive’ mindset of your customers. So don’t add a blanket markup to your entire assortment, but price line by line according to customer expectations and what the market will bear.Get your beachhead strategies right –
Getting traction in a competitive marketplace like coffee shops is vital, and you will need to have a clear understanding of how to get customers to initially give you a go and a plan for keeping them returning and referring you to their friends. This is a whole other topic that I have now written about here … What are some Biz Dev best practices for startups? –
Counter service is the cheapest most efficient and effective service system for a coffee shop, and it is now fully accepted by customers, thanks to the global success of McDonalds. Counter service is hassle free for both you and your customer, and it significantly reduces your wages bill. So get the customers to order and pay upfront, give them a number on a stand with their drinks, and deliver the food or better still give them a buzzer that calls them up to the counter when the food is ready. Counter service means that you can handle the peak demands that occur in coffee shops at breakfast and lunch, and it is a lot less stressful on everyone, ensuring the friendly banter can remain an important part of your offer.Pre-make as much as possible –
Custom-made assortments assume that the customers know precisely what they want. They don’t. Customers see you as the expert and are hoping that you will suggest to them what combination of food/drinks they should be trying. In a coffee shop context, I found it best to pre-make the food and leave the custom making to the coffee. Custom food is also a high cost option for you because you can’t get the economies of scale making-to-order, and it limits your turnover in those peak periods where you should be busy pumping out the sales as quickly as possible, not spending the time making custom orders.Understand what you are really selling –
Too many businesses, including coffee shop owners, don’t fully understand the need they are really satisfying for their customers, and so they often concentrate on the wrong parts of their offer. Customers frequent a coffee shop for many more reasons than just hunger and thirst. There is the escape from a stressful office, the chance to maintain or grow a relationship, a place to get away to do some reflective work, a chance to engage with familiar coffee shop staff at a particularly lonely time, or as a place to do business and reach an agreement. Understanding the needs you are really catering to will help you better construct your offer and make decisions that keep your customers returning and so maintaining the coffee shop’s success.Target TGT -1.32% takeaways –
I know all your friends will tell you to get comfortable lounges, free Wi-Fi, table service, and lots of in-house entertainment … but customers sitting on one cup of coffee for hours enjoying all these benefits won’t pay your rent. My most financially successful coffee shops had a limited number of not-so-comfortable bench & bar stools to make the coffee shop look lived in and loved, but I concentrated on building the takeaway business. Takeaway customers pay the same price as the sit-down customer, but without any of the occupancy costs, and you will serve ten of them by the time your sit down customer has finished sipping on their first cup of coffee as they enjoy a chat with their friends on Facebook using your free Wi-Fi.Serve on the front line -
Coffee shops, like restaurants, are much more a people/service business than they are a goods/transactional one. While a goods/transactional business can still succeed with a non-present owner, a coffee shop needs the owner’s care, attention, and engagement. Customers expect it, and staff are far more enlivened when the owner in on hand taking orders or making coffee or is generally hovering in active care of the business.
Probably worth mentioning why I haven’t included high traffic locationon the list. The reason is that it doesn’t necessarily work for coffee. Sure, you have to be located in the area where there are a sufficient number of people, but you don’t need the high traffic location in that area. For a start, it will carry the most expensive rent, secondly you will be competing for that space with A1 tenants (Banks, telcos, fashion houses, franchise chains), making it near impossible to get as a stand alone coffee shop business anyway and thirdly, high traffic dose not always translate into high turnover for coffee. I made that mistake once, failing to realize that coffee is a destination rather than an impulse purchase and too much traffic can mean that people are more focused on getting somewhere else rather than stopping to enjoy your offer. Believe me, my #1 will overcome the need to get that high traffic location, and the lower rent will make your coffee shop far more financially sustainable and successful.
This is not an exhaustive list but it will give you some ideas on what you should be considering if you want to build a successful coffee shop. See also What is it like to own/run a coffee shop?, which provides further insights into the coffee shop business.
1. Passionate people who start it because they are passionate and talented with coffee, not because they want to start a business.
2. Product that tastes better than any other nearby.
3. Don’t act like you’re in the coffee business. When you’re in Retail, you’re in the people business.
A lot of the other things usually take care of themselves.
I have established and managed more than fifteen coffee shops with varying degrees of success. While there may be hundreds of reasons why a coffee shop might succeed (including luck), here are the ones that I pursued in Australia that lead to successful outcomes for me.
Consistently serving the finest espresso – It is rare in business to discover a product where consistently offering 100% quality is the best commercial decision you can make. In fact, I am the greatest advocate for the 80% is perfect model. But espresso coffee is one of those rare products where consistent 100% quality matters. Customers will walk past ten other competitors to get the best espresso, which is why this factor alone means you don’t need the highly visible, most expensive location. So buy the best espresso coffee machine (3/4 group Italian made with e61 groupheads and set to the right pump and temperature levels), install it with a water purifier and demineralizer, use a conical grinder, and only buy top quality Arabica or Arabica 90%/Robusta 10% freshly roasted beans, and make sure every cup is made by a fully trained barista who is continually seeking the ‘god shot.’ –
Make sure the coffee workstation and layout is such that the barista hardly moves their feet in performing all their coffee making duties, and they are not competing for the space with other staff members. High volume coffee sales are the foundation stone of every coffee shop, so make sure this workstation is perfectly laid out with easy access to underneath bins, bean storage, and bar fridge milk, having the right height benchtop with easy access to cups, grinder, accessories, and reachable overhead storage of supplies. The best setups also have a small inbuilt sink to allow for quick and easy ongoing cleaning. Also, place the cash register on the front counter in close proximity to the barista’s workstation. This allows the barista to hear the customer orders and get a head start on making them in the busy times, while allowing the barista to work alone in an efficient way in the very slow times.Use loyalty cards –
I resisted using these for a long time … but they really do work. Make sure it is a quality card that will last the wear and tear and look good in a customer’s wallet. Nothing better than seeing a new customer’s face light up when you give them a buy seven get the eighth one free loyalty card, but tick off six of them so that on their very next purchase they get a free one. Cheapest customer acquisition ever.Promote multiple sales –
A coffee shop will never make enough money to pay the bills from coffee sales alone. Coffee may be the prime motivator for customers coming to the business, but they must leave with multiple sales if you are going to be successful. As a target, coffee should be no more than 40% of your weekly sales and two item sales per customer transaction means you are getting it about right. So make sure the traditional coffee accompaniments (muffins, cookies, cakes) are close by at the point of sale, and the coffee shop offers cold food, cold drinks, and hot food to ensure the best chance of multiple sales. –
Many newbies in the coffee shop game think that wide assortments and extensive product offers are a key competitive advantage. They forget that the customer is simply hungry or thirsty or both, and that a wide choice for most people creates anguish. So cover the necessary categories, but with limited and strategic offers. (e.g. three flavors are enough, three sizes are enough, three types of food/drink are enough). Every item you add to the assortment creates many multiples of management effort (costs) and mostly without adding anything to the revenue streams or customer experience.Merchandise your margins –
Price according to perceived customer value, not according to accounting determined markups. For some well known items you will need to be at (coffee) or even below market price (coke can), and this loss should be made up with high margins on other items that are exclusive to you or in the ‘don’t-care and addictive’ mindset of your customers. So don’t add a blanket markup to your entire assortment, but price line by line according to customer expectations and what the market will bear.Get your beachhead strategies right –
Getting traction in a competitive marketplace like coffee shops is vital, and you will need to have a clear understanding of how to get customers to initially give you a go and a plan for keeping them returning and referring you to their friends. This is a whole other topic that I have now written about here … What are some Biz Dev best practices for startups? –
Counter service is the cheapest most efficient and effective service system for a coffee shop, and it is now fully accepted by customers, thanks to the global success of McDonalds. Counter service is hassle free for both you and your customer, and it significantly reduces your wages bill. So get the customers to order and pay upfront, give them a number on a stand with their drinks, and deliver the food or better still give them a buzzer that calls them up to the counter when the food is ready. Counter service means that you can handle the peak demands that occur in coffee shops at breakfast and lunch, and it is a lot less stressful on everyone, ensuring the friendly banter can remain an important part of your offer.Pre-make as much as possible –
Custom-made assortments assume that the customers know precisely what they want. They don’t. Customers see you as the expert and are hoping that you will suggest to them what combination of food/drinks they should be trying. In a coffee shop context, I found it best to pre-make the food and leave the custom making to the coffee. Custom food is also a high cost option for you because you can’t get the economies of scale making-to-order, and it limits your turnover in those peak periods where you should be busy pumping out the sales as quickly as possible, not spending the time making custom orders.Understand what you are really selling –
Too many businesses, including coffee shop owners, don’t fully understand the need they are really satisfying for their customers, and so they often concentrate on the wrong parts of their offer. Customers frequent a coffee shop for many more reasons than just hunger and thirst. There is the escape from a stressful office, the chance to maintain or grow a relationship, a place to get away to do some reflective work, a chance to engage with familiar coffee shop staff at a particularly lonely time, or as a place to do business and reach an agreement. Understanding the needs you are really catering to will help you better construct your offer and make decisions that keep your customers returning and so maintaining the coffee shop’s success.Target TGT -1.32% takeaways –
I know all your friends will tell you to get comfortable lounges, free Wi-Fi, table service, and lots of in-house entertainment … but customers sitting on one cup of coffee for hours enjoying all these benefits won’t pay your rent. My most financially successful coffee shops had a limited number of not-so-comfortable bench & bar stools to make the coffee shop look lived in and loved, but I concentrated on building the takeaway business. Takeaway customers pay the same price as the sit-down customer, but without any of the occupancy costs, and you will serve ten of them by the time your sit down customer has finished sipping on their first cup of coffee as they enjoy a chat with their friends on Facebook using your free Wi-Fi.Serve on the front line -
Coffee shops, like restaurants, are much more a people/service business than they are a goods/transactional one. While a goods/transactional business can still succeed with a non-present owner, a coffee shop needs the owner’s care, attention, and engagement. Customers expect it, and staff are far more enlivened when the owner in on hand taking orders or making coffee or is generally hovering in active care of the business.
Probably worth mentioning why I haven’t included high traffic locationon the list. The reason is that it doesn’t necessarily work for coffee. Sure, you have to be located in the area where there are a sufficient number of people, but you don’t need the high traffic location in that area. For a start, it will carry the most expensive rent, secondly you will be competing for that space with A1 tenants (Banks, telcos, fashion houses, franchise chains), making it near impossible to get as a stand alone coffee shop business anyway and thirdly, high traffic dose not always translate into high turnover for coffee. I made that mistake once, failing to realize that coffee is a destination rather than an impulse purchase and too much traffic can mean that people are more focused on getting somewhere else rather than stopping to enjoy your offer. Believe me, my #1 will overcome the need to get that high traffic location, and the lower rent will make your coffee shop far more financially sustainable and successful.
This is not an exhaustive list but it will give you some ideas on what you should be considering if you want to build a successful coffee shop. See also What is it like to own/run a coffee shop?, which provides further insights into the coffee shop business.
1. Passionate people who start it because they are passionate and talented with coffee, not because they want to start a business.
2. Product that tastes better than any other nearby.
3. Don’t act like you’re in the coffee business. When you’re in Retail, you’re in the people business.
A lot of the other things usually take care of themselves.
Designing a menu for you coffee shop
A menu is more important than people often realise. The menu for your coffee shop is your advertising as soon as people are inside your shop. The menu has to be clear and your need to emphasize the right things.
Most menus are often boring and not fun to look at. Your menu should look exciting and the menu needs to work with the rest of your coffee shop. A coffee shop that sells fruit juices and coffees might have two designs: one for the coffees with darker and brown colours, and one for the juices with bright light colours.
Coffee shops have the option to have menus on tables as well. This works for some coffee shops but not for all. Menus on tables might give the customer the idea that table service is available.
We recommend that you pick up plenty of menus from other coffee shops and restaurants for inspiration. Then design your product range, taste it all and work out your menu. Make it fun to look at, clear and easy to read from a distance.
Be careful not to include too much. Also keep your menu fresh and change it once in a while. Add some daily and weekly specials.
What to include in your menu
The descriptions below are purely for example purposes only! You need to customize the descriptions of your items so it reflects your actual product.
Espresso
A short, intensely flavoursome and rich coffee
Espresso Macchiato
Espresso topped with a little cap of foam
Americano
Espresso diluted with hot water
Caffe Latte
Espresso topped with velvety smooth steamed milk
Flat White
A shorter and more intense caffe latte.
Cappuccino
Espresso with smooth steamed milk and glossy wet foam finished with a light dusting of chocolate
Caffe Mocha
An indulgent blend of espresso and hot chocolate topped with velvety steamed milk
White Chocolate Mocha
Your favourite Mocha with delicious white chocolate
Colombian Filter Coffee
A clean cup from the Colombian mountains
Kenyan Filter Coffee
A bright and light cup made of the finest Kenyan coffee.
Additional drinks
Affogato
A single espresso poured over rich vanilla ice cream
Iced Latte
Espresso poured over ice added with cold milk
Iced Cappuccino
Espresso, milk and vanilla frappe mix blended with ice
Caramel Latte
A shot of caramel flavouring mixed with espresso and hot milk
Hazelnut Latte
A shot of hazelnut flavouring mixed with espresso and hot milk
Babycino
A cup of foamed milk topped with chocolate sprinkles
Steamer
A glass of hot steamed milk mixed with flavouring of your choice
Espresso con Pana
Espresso topped with whipped cream
Espresso con Leche
Espresso with hot or cold (sweetened condensed) milk
Chai Latte
Spiced tea mixed with hot steamed milk
Cafe?
Thinking about opening a coffee shop? Good for you! Being a cafe owner is one of the hardest and most rewarding jobs you can have: You get to meet new people, serve them delicious things that they love, and feel a sense of pride at creating a space that reflects your talents, passions, and personality. What could be better?
While drawing up a business plan, dreaming up a drink menu, and mentally picking out dishes are all the fun parts, though, beware some common pitfalls. Here are five of the mistakes that can trip up a brand-new coffee business. Avoid them, and you're on your way to caffeinated contentment.
(And hey, let me know when your grinders are up and running: I want to be the first person to order an espresso!)
Don't Procrastinate: Choose a Coffee Source
Picking the right coffee partner is a serious commitment—especially if coffee is the focus of your establishment. Why wait until the last minute to make what is potentially the most important connection your business will have for its entire lifespan? Get to know several different roasters and their product; ask what kinds of services, education, resources, discounts, shipping policies, support, and technical assistance they offer, and ask their advice as you start to build your vision of The World's Best Coffee Shop.
If you're the independent type, maybe all you need is a source of high-quality beans and a mostly hands-off relationship with the folks who provide them to you. Another cafe owner might need help with training, support, and maintenance: Decide what type of interactions you'd like to have with your coffee roasters, introduce yourself and get to know as many as you can, and pick the one that seems like the best possible fit—at least a month before you ring up your first coffee sale.
Most of us wouldn't move in with someone after the third date, right? The same applies here: Hold off on the U-Haul until you feel like you are ready to get into this crazy mess together.
Don't Forget to Study Up!
You wouldn't start culinary school two weeks before opening a restaurant, would you? Anyone considering their own cafe should spend a considerable amount of time learning as much as they possibly can—not only about how to make coffee, but also how to taste it. Visiting as many coffee shops as possible and sipping different types of drinks at each can give you a good sense of the variety of flavor, quality, and styles available in the coffee world at large.
Additionally, it helps to do at least some boning up on what coffee is and where it comes from. Your customers might have questions about a bean's origins or how it was grown, and they will (and should!) turn to you as an "expert." Arm yourself with knowledge before you start arming strangers with caffeine.
Do Hire People with Pleasant Personalities
Becoming an expert barista isn't easy; it comes with time, enthusiasm, patience, and practice. But it can be taught, can be learned, and can be nurtured—unlike some badass barista's terrible attitude. You know, the one his or her boss puts up with just because the drinks taste or look pretty good?
As a customer, I know I'd almost always rather a coffee be handed to me with a friendly smile than a holier-than-thou scowl—regardless of how good that coffee might taste. And as an employer, I know that I can always teach and encourage someone to improve their skills on the espresso bar: It's much harder to change someone's miserable personality just to squeeze a few decent lattes out of them.
Keep the Menu Simple
One of the most common missteps that new cafe owners make is trying to anticipate and meet the every whim of every potential customer who might stumble across the threshold. This not only tends to lead to unwieldy and confusing menus, but also a spread-thin staff, and a dozen items that hardly anybody every orders—except when you try to get rid of them, which inevitably invites a hundred complaints about how this or that regular suddenly can't get their favorite drink. Why offer a hundred mediocre items when you can knock everybody's socks off with a cool dozen?
Open with a limited menu of high-quality basic offerings, and add any extras as realistic demand presents itself. For instance, if you're not sure you'll sell many decaf cappuccinos, start your first two or three weeks without decaf espresso and see how many folks ask for it. Are there enough requests to justify the expense and addition? Then go for it. If not, you can feel confident in keeping things tight to preserve quality (and your own sanity).
Skip the Punny Name
Do not call your coffee shop something with a pun in it. Ever. Please. I'm serious. The world absolutely does not need another Daily Grind. Nor does it need anything cutesy like Common Grounds, Bean Town, Brewed Awakening, or "Java" anything. Cafe names like these are a dime a dozen, and you want to stand out from the crowd.
Also, don't feel like you have to use a coffee-related term or phrase in your name, but doselect something that captures the environment you're creating, the neighborhood around the shop, or your personality. If you take your coffee seriously, folks will recognize it, hear about it, and hopefully seek it out whether or not there's a "Cuppa Joe" flag flying outside.
While drawing up a business plan, dreaming up a drink menu, and mentally picking out dishes are all the fun parts, though, beware some common pitfalls. Here are five of the mistakes that can trip up a brand-new coffee business. Avoid them, and you're on your way to caffeinated contentment.
(And hey, let me know when your grinders are up and running: I want to be the first person to order an espresso!)
Don't Procrastinate: Choose a Coffee Source
Picking the right coffee partner is a serious commitment—especially if coffee is the focus of your establishment. Why wait until the last minute to make what is potentially the most important connection your business will have for its entire lifespan? Get to know several different roasters and their product; ask what kinds of services, education, resources, discounts, shipping policies, support, and technical assistance they offer, and ask their advice as you start to build your vision of The World's Best Coffee Shop.
If you're the independent type, maybe all you need is a source of high-quality beans and a mostly hands-off relationship with the folks who provide them to you. Another cafe owner might need help with training, support, and maintenance: Decide what type of interactions you'd like to have with your coffee roasters, introduce yourself and get to know as many as you can, and pick the one that seems like the best possible fit—at least a month before you ring up your first coffee sale.
Most of us wouldn't move in with someone after the third date, right? The same applies here: Hold off on the U-Haul until you feel like you are ready to get into this crazy mess together.
Don't Forget to Study Up!
You wouldn't start culinary school two weeks before opening a restaurant, would you? Anyone considering their own cafe should spend a considerable amount of time learning as much as they possibly can—not only about how to make coffee, but also how to taste it. Visiting as many coffee shops as possible and sipping different types of drinks at each can give you a good sense of the variety of flavor, quality, and styles available in the coffee world at large.
Additionally, it helps to do at least some boning up on what coffee is and where it comes from. Your customers might have questions about a bean's origins or how it was grown, and they will (and should!) turn to you as an "expert." Arm yourself with knowledge before you start arming strangers with caffeine.
Do Hire People with Pleasant Personalities
Becoming an expert barista isn't easy; it comes with time, enthusiasm, patience, and practice. But it can be taught, can be learned, and can be nurtured—unlike some badass barista's terrible attitude. You know, the one his or her boss puts up with just because the drinks taste or look pretty good?
As a customer, I know I'd almost always rather a coffee be handed to me with a friendly smile than a holier-than-thou scowl—regardless of how good that coffee might taste. And as an employer, I know that I can always teach and encourage someone to improve their skills on the espresso bar: It's much harder to change someone's miserable personality just to squeeze a few decent lattes out of them.
Keep the Menu Simple
One of the most common missteps that new cafe owners make is trying to anticipate and meet the every whim of every potential customer who might stumble across the threshold. This not only tends to lead to unwieldy and confusing menus, but also a spread-thin staff, and a dozen items that hardly anybody every orders—except when you try to get rid of them, which inevitably invites a hundred complaints about how this or that regular suddenly can't get their favorite drink. Why offer a hundred mediocre items when you can knock everybody's socks off with a cool dozen?
Open with a limited menu of high-quality basic offerings, and add any extras as realistic demand presents itself. For instance, if you're not sure you'll sell many decaf cappuccinos, start your first two or three weeks without decaf espresso and see how many folks ask for it. Are there enough requests to justify the expense and addition? Then go for it. If not, you can feel confident in keeping things tight to preserve quality (and your own sanity).
Skip the Punny Name
Do not call your coffee shop something with a pun in it. Ever. Please. I'm serious. The world absolutely does not need another Daily Grind. Nor does it need anything cutesy like Common Grounds, Bean Town, Brewed Awakening, or "Java" anything. Cafe names like these are a dime a dozen, and you want to stand out from the crowd.
Also, don't feel like you have to use a coffee-related term or phrase in your name, but doselect something that captures the environment you're creating, the neighborhood around the shop, or your personality. If you take your coffee seriously, folks will recognize it, hear about it, and hopefully seek it out whether or not there's a "Cuppa Joe" flag flying outside.
Tuesday, 14 April 2015
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Monday, 13 April 2015
Bless the Lord O My Soul
10,000 Reasons, Bless the Lord O My Soul - Matt R…: http://youtu.be/Pt5VnHYc-4k
Sunday, 12 April 2015
Psalm 91 (NKJV)
Safety of Abiding in the Presence of God
91 He who dwells in the secret place of the Most High
Shall abide under the shadow of the Almighty.
2 I will say of the Lord, “He is my refuge and my fortress;
My God, in Him I will trust.”
Shall abide under the shadow of the Almighty.
2 I will say of the Lord, “He is my refuge and my fortress;
My God, in Him I will trust.”
3 Surely He shall deliver you from the snare of the fowler[a]
And from the perilous pestilence.
4 He shall cover you with His feathers,
And under His wings you shall take refuge;
His truth shall be your shield and buckler.
5 You shall not be afraid of the terror by night,
Nor of the arrow that flies by day,
6 Nor of the pestilence that walks in darkness,
Nor of the destruction that lays waste at noonday.
And from the perilous pestilence.
4 He shall cover you with His feathers,
And under His wings you shall take refuge;
His truth shall be your shield and buckler.
5 You shall not be afraid of the terror by night,
Nor of the arrow that flies by day,
6 Nor of the pestilence that walks in darkness,
Nor of the destruction that lays waste at noonday.
7 A thousand may fall at your side,
And ten thousand at your right hand;
But it shall not come near you.
8 Only with your eyes shall you look,
And see the reward of the wicked.
And ten thousand at your right hand;
But it shall not come near you.
8 Only with your eyes shall you look,
And see the reward of the wicked.
9 Because you have made the Lord, who is my refuge,
Even the Most High, your dwelling place,
10 No evil shall befall you,
Nor shall any plague come near your dwelling;
11 For He shall give His angels charge over you,
To keep you in all your ways.
12 In their hands they shall bear you up,
Lest you dash your foot against a stone.
13 You shall tread upon the lion and the cobra,
The young lion and the serpent you shall trample underfoot.
Even the Most High, your dwelling place,
10 No evil shall befall you,
Nor shall any plague come near your dwelling;
11 For He shall give His angels charge over you,
To keep you in all your ways.
12 In their hands they shall bear you up,
Lest you dash your foot against a stone.
13 You shall tread upon the lion and the cobra,
The young lion and the serpent you shall trample underfoot.
14 “Because he has set his love upon Me, therefore I will deliver him;
I will set him on high, because he has known My name.
15 He shall call upon Me, and I will answer him;
I will be with him in trouble;
I will deliver him and honor him.
16 With long life I will satisfy him,
And show him My salvation.”
I will set him on high, because he has known My name.
15 He shall call upon Me, and I will answer him;
I will be with him in trouble;
I will deliver him and honor him.
16 With long life I will satisfy him,
And show him My salvation.”
Count your blessings
Count your blessings instead of your crosses;
Count your gains instead of your losses.
Count your joys instead of your woes;
Count your friends instead of your foes.
Count your smiles instead of your tears;
Count your courage instead of your fears.
Count your full years instead of your lean;
Count your kind deeds instead of your mean.
Count your health instead of your wealth;
Count on God instead of yourself.
Count your gains instead of your losses.
Count your joys instead of your woes;
Count your friends instead of your foes.
Count your smiles instead of your tears;
Count your courage instead of your fears.
Count your full years instead of your lean;
Count your kind deeds instead of your mean.
Count your health instead of your wealth;
Count on God instead of yourself.
Friday, 10 April 2015
Coffee
☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕
JUST COFFEE
Thursday, 9 April 2015
Adam and Eve
After creating the world, God made a beautiful garden, called Garden of Eden. It was a paradise full of animals, fruits and trees. At the centre of the garden, there was a tree with a special power to give the knowledge of good and evil to the person who ate its fruit. Adam was the first man created by God. God told Adam to look after the trees in the garden and warned him, “You may eat fruits from any tree you like, but not from the Tree of Knowledge. If you do not obey, you shall die:”
To give company to Adam, God created a female from his ribs, and named her Eve. Both Adam and Eve lived naked in the Garden of Eden, as they had no sense.
In the same garden, there lived a snake. It advised eve to eat the fruit from the Tree of Knowledge, and told her that if she ate the fruit, she would become wise like God. Tempted by this, Eve ate the fruit and made Adam also eat it.
Next day, when God came to the Garden, Adam and Eve hid themselves from Him, as now they had gained knowledge.
God asked them, “Did you eat the fruit from the Tree of Knowledge?” The two admitted. God became angry and punished them, saying, “You did not obey me. So now, you will have to leave this Garden. You will have to live on Earth. Adam will have to work hard to grow crops and create food, and Eve will have to suffer the pain of giving birth.”
To give company to Adam, God created a female from his ribs, and named her Eve. Both Adam and Eve lived naked in the Garden of Eden, as they had no sense.
In the same garden, there lived a snake. It advised eve to eat the fruit from the Tree of Knowledge, and told her that if she ate the fruit, she would become wise like God. Tempted by this, Eve ate the fruit and made Adam also eat it.
Next day, when God came to the Garden, Adam and Eve hid themselves from Him, as now they had gained knowledge.
God asked them, “Did you eat the fruit from the Tree of Knowledge?” The two admitted. God became angry and punished them, saying, “You did not obey me. So now, you will have to leave this Garden. You will have to live on Earth. Adam will have to work hard to grow crops and create food, and Eve will have to suffer the pain of giving birth.”
Trust in God
Abraham and Sarah were happy to have a son of their own. One day, God decided to test Abraham’s faith. “Offer Isaac to me as a Sacrifice,” ordered God. It was difficult for Abraham to choose between God and his son. However, he opted for God’s order.
He took Isaac and two of his servants and set out in the direction showed by God. After travelling for three days, they stopped at a place. Abraham and Isaac went ahead, while the servants waited with the donkey. On reaching the top of the mountain, Abraham built an altar. He tied his son with rope and laid him on the wood.
His heart cried but he held faith in God. As he took out his knife, an angel of God appeared and stopped him. The angel said, “Stop! You have proved your trust in God. I will bless you with as many descendants as there are stars in the sky.” just then a ram with thorns appeared in a nearby bush.’ Abraham called the place ‘The Lord Will Provide’.
He took Isaac and two of his servants and set out in the direction showed by God. After travelling for three days, they stopped at a place. Abraham and Isaac went ahead, while the servants waited with the donkey. On reaching the top of the mountain, Abraham built an altar. He tied his son with rope and laid him on the wood.
His heart cried but he held faith in God. As he took out his knife, an angel of God appeared and stopped him. The angel said, “Stop! You have proved your trust in God. I will bless you with as many descendants as there are stars in the sky.” just then a ram with thorns appeared in a nearby bush.’ Abraham called the place ‘The Lord Will Provide’.
1 John 1:9
1 John 1:9
“If we confess our sins, He is faithful and just to forgive us our sins and to cleanse us from all unrighteousness.”
“If we confess our sins, He is faithful and just to forgive us our sins and to cleanse us from all unrighteousness.”
psalm 27:1
Psalm 27:1
“The LORD is my light and my salvation; whom shall I fear? The LORD is the strength of my life; of whom shall I be afraid?”
“The LORD is my light and my salvation; whom shall I fear? The LORD is the strength of my life; of whom shall I be afraid?”
Baked egg with salmon for breakfast
For Baked Egg With Salmon
- 220 g salmon (30 g x 12 pieces)
- 8 nos egg
- 5 g salt
- 3 g black pepper, powdered
- 50 g filo pastry (15cm x 15 cm)
- 50 g butter
- 120 g arugula salad
- 40 ml Japanese soyu
- 80 ml palm oil
For Eggplant With Black
Caviar
Caviar
- 120 g eggplant, cut into 1 cm cubes
- 200 ml palm oil
- 8 g shallot, sliced
- 3 g garlic, finely chopped
- 8 g brown sugar
- 8 g sherry vinegar
- 40 g black caviar
- 5 g salt
Method
- To prepare baked egg with salmon in filo pastry.Spread one sheet of filo pastry out on a clean work surface. Butter both sides of this first sheet, then lay on a second sheet of pastry. Butter the second sheet of filo pastry before laying on a third sheet; butter this one, too. Repeat until you have four sets of triple-layered and buttered filo pastry.Season the salmon with salt and pepper.Prepare four circular ring moulds, each about 10 to 11 cm in diameter. Arrange buttered filo pastries into the moulds, one three-layered piece per mould. Place sliced salmon atop filo pastry, allowing for three pieces per mould. Crack eggs onto salmon, allowing for one egg per mould. Place into preheated oven to bake at 160°C for 10 minutes.Place arugula salad in mixing bowl and toss with soyu and palm oil. Season with salt and pepper.To make eggplant caviar.In palm oil, deep-fry the eggplant until golden brown, then drain. Sauté the shallots and garlic until just coloured, then stir in brown sugar and allow to caramelise. Deglaze with sherry vinegar and simmer for 2 minutes, before gently mixing in the eggplant.To assemble. Remove baked egg and salmon pastries from their moulds and plate with arugula salad. Scoop eggplant over egg and follow with black caviar.
Saturday, 28 March 2015
chocolate chip cookies
Chocolate chip cookies, who doesn’t love them? Rich and buttery, chewy in the middle and crispy on the sides, they are absolutely yummy if done right, but so easy that you really could not…should not spoil them.
Ingredients
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup of your favorite nuts (optional)
Directions
Preheat oven to 325 degrees.
Cream together the white sugar, brown sugar, butter, and vanilla in large bowl by hand until mixture is smooth.
Add beaten eggs and stir in flour, baking soda, and salt. Ensure the dough is mixed well.
Add chocolate chips and nuts using a wooden spoon.
Consistent stir and fold the chocolate chips and nuts into the dough until they are evenly dispersed.
Use a rounded tablespoon to scoop dough and drop onto ungreased cookie sheet. Ensure the droplets are at least two inches apart to give room for swelling/spreading.
Place cookie sheet in oven and bake cookies for approximately 10 minutes or until them are light brown. Overdone cookies tend to be tough so stick to your cook time.
Use a spatula to remove cookies from sheet once done. Allow the cookies to cook before moving them.
The Miracles of Jesus
The Miracles of Jesus As recorded in the Holy Bible books of Matthew, Mark, Luke and John. These four books of the Holy Bible, The Word Of God, are often referred to as ' The Gospels '
Water Turned To Wine John 2:1-11
Nobleman's Son Cured John 4:45-54
Healed Invalid At Bethesda John 5:1-15
Miraculous draught of fishes Luke 5:1-11
Demoniac At Capernaum Cured Mark 1:21-28
Healed Peter's Wife's Mother Mark 1:29-31
Healed Leper At Capernaum Mark 1:40-45
Paralytic Cured Mark 2:1-12
Restored Withered hand Mark 3:1-6
Healed Centurion's Servant Matt. 8:5-13
Sight Restored To Two Blind Men Matt. 9:27-31
Dumb Demonic Healed Matt. 9:32-34
Raised Son Of Widow Of Nain Luke 7:11-17
Blind, Dumb Demonic Healed Matt. 12:22-32
Calmed Storm On Sea Of Galilee Matt. 8:23-27
Cured Demoniacs Of Gadara Matt. 8:28-34
Cured A Woman Of Bloody Flux Luke 8:43-48
Restored Life To Jairus's Daughter Matt. 9:18-26
Fed The 5,000 Matt.14:15-21
Jesus Walked On Water Matt. 14:22-33
Healed Woman Of Canaan's Daughter Matt. 15:22-28
Healed A Man Who Was Deaf And Dumb Mark 7:31-37
Fed The 4,000 Matt. 15:32-39
Gave Sight To The Blind Man Mark 8:22-26
Cured Boy Possessed Of Devil Matt. 17:14-21
Coin in Fish's Mouth Matt.17:24-27
Restored Sight To A Man Born Blind John 9: 1-7
Healed Cripple Woman Luke 13:11-17
Cured A Man Of Dropsy Luke 14: 1-6
Raised Lazarus From The Dead John 11:43,44
Cleansed 10 Lepers In Samaria Luke 17:11-19
Gave Sight To Two Blind Men Matt. 20:30-34
Healed Ear Of Malchus Luke 22:50,51
The Miraculous Draught Of Fishes John 21:1-14
Thursday, 26 March 2015
1 Thessalonians 5:16-18
Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you.
Matthew 7:7
Ask, and it will be given to you; seek, and you will find; knock, and it will be opened to you
Tuesday, 24 March 2015
Hershey's Chocolate Cake
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Chocolate Chip Cookies
Fantastic cookie recipe with soft texture that melts in your mouth.
Ingredients
- 200g softened butter
- 300g soft brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 300g self raising flour
- 80g cocoa powder
- 1 tsp baking powder
- 300g choc chips
Method
- preheat oven to 180 c
- cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
- in a separate bowl sift flour, cocoa and baking powder together
- add flour mix to the creamed mix in stages( a third at a time) mix well. fold in choc chips until just combined.
- spoon a tablespoon of the mixture on to a baking tray and just let it drop off the spoon, repeat until you have used up all the cookie mixture.
- bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly,when completely cold move to a cooling rack.
Monday, 23 March 2015
Prayer
WHen you pray for others, God listens to you and blesses them..When you are safe and happy, remember someone prayed for you too!
Sunday, 22 March 2015
Friendship
There is a magnet in your heart that will attract true friends. That magnet is unselfishness, thinking of others first; when you learn to live for others, they will live for you
Deuteronomy 7:9
Know therefore that the LORD your God is God, the faithful God who keeps covenant and steadfast love with those who love him and keep his commandments, to a thousand generations.
Tuesday, 17 March 2015
The Origin of the World
Long ago when there was nothing, God created heaven and earth. The earth was completely dark without any shape and hunged over the ocean water. God created everything just by the power of his vocal commands.
The first day God said, “Let the light shine.” The light appeared. He called the day to the light and the night to the darkness.
On the second day, God commanded, “Let the oceans divide.” A great space appeared between the waters. God called this space ‘sky’.
On the third day, God commanded, “Let there be dry ground.” He found a big dry ground called ‘Land’. He also wished to grow up different kinds of trees, crops, vegetables, fruits and to which appeared on the Land.
On the fourth day, God wished, “Let sky be filled with light”. The sun and the moon came into existence. Uncountable stars and planets also appeared and formed galaxies on the fifth day. God said, “Let the oceans be filled with fishes and water animals and the sky with birds.” This wish was fulfilled the same time.
On the sixth day, God created the animals of different shapes and sizes. And finally he wished to create men and women. He blessed them saying, “Give birth to other men and populate the earth, subject the earth to your will and rule over everything. I have given you my powers so that you can take care of all living and non-living things.”
By the seventh day, God started to take rest as his work was over.
The first day God said, “Let the light shine.” The light appeared. He called the day to the light and the night to the darkness.
On the second day, God commanded, “Let the oceans divide.” A great space appeared between the waters. God called this space ‘sky’.
On the third day, God commanded, “Let there be dry ground.” He found a big dry ground called ‘Land’. He also wished to grow up different kinds of trees, crops, vegetables, fruits and to which appeared on the Land.
On the fourth day, God wished, “Let sky be filled with light”. The sun and the moon came into existence. Uncountable stars and planets also appeared and formed galaxies on the fifth day. God said, “Let the oceans be filled with fishes and water animals and the sky with birds.” This wish was fulfilled the same time.
On the sixth day, God created the animals of different shapes and sizes. And finally he wished to create men and women. He blessed them saying, “Give birth to other men and populate the earth, subject the earth to your will and rule over everything. I have given you my powers so that you can take care of all living and non-living things.”
By the seventh day, God started to take rest as his work was over.
Thursday, 12 March 2015
John 10:10
“The thief comes only to steal and kill and destroy; I came that they may have life, and have it abundantly.” ~ John 10:10
Tuesday, 10 March 2015
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