The Ultimate Phoenix L

I was recently exposed to this.  Wearing a veil or a head covering to cover your head, during mass.  For the first few weeks, I felt uneasy wearing it because I was afraid people would look at me and judge me saying i was trying to show off.  But my heart kept saying,  "you are glorifying God, you should do everything that will glorify Him".. Every time when I wear my veil, I would have such struggle.   One day, I went to Sacred Heart Cathedral, i was in a dilemma to wear my veil or not because i saw there were only two people wearing it.  In my hometown, more women answered the call to wear veils to mass.  And I decided to just wear it. I prayed  " Lord, I am not sure if this really makes you happy or not. If it does not, tell me so that i will stop . And if it does , tell me also so that I will continue wearing this. "  (I wore my veil after the First Reading) .  And then, before the song 'Lamb of God' , a warden, an

Kiu Nyuk is a traditional Hakka dish.  It is one of the many dishes that i learned from my father. I  adapted his recipe to suit my liking, so if you plan to follow this adapted recipe of mine, you can re-adapt it to suit your liking. Ingredients  1. Two big yams 2. 1KG of pork  3. 2 spoonful of preserved bean curd 4. 5 teaspoons of cumin powder    5. 1 teaspoons of Ajinomoto      6.1 teaspoon of salt    7.1 cup of water    8.Cooking oil  Steps  1. Remove the skin of the yam and slice them .     The thickness of the yam should be around 1.5 cm . 2.Slice your pork into slices as thick as your yam. 3. Heat the cooking oil (enough for frying the yams and the pork) 4.  Deep-fry the yams . Fry it around 2-3 minutes . Deep-fry the pork, around 4- 5 minutes 5. Season the fried yams and the fried pork in separate bowls with preserved bean curds, cumin powder , salt and ajinomoto. leave it for 3 minutes. 6. Arrange the slices of pork and