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You might not be one of those men who are truly alive - not yet anyway. Maybe you need an example, a few words to inspire you, or a life to look at. If so, then you can do a lot worse than examining the life of Richard Halliburton.
Richard Haliburton was a man who lived relatively briefly - about 40 years, much of it in the period between the First and Second World Wars. But into those years he packed a lifetime of adventure. He started as soon as he could. The moment he finished at Princeton, he headed to Europe to start a two-year, round-the-world trek. He climbed the Matterhorn, took forbidden pictures at Gibraltar, gambled (profitably) in Monte Carlo, spent all night in the Taj Mahal, survived thermometer-bursting heat in India and Afghanistan, climbed to the top of the great pyramids in Egypt, and so on. Later he would swim the Hellespont and the Panama Canal, march with the French Foreign Legion and fly a biplane across the Sahara. He was arrested on numerous occasions, and even landed in jail a few times, but his crimes were only those fueled by his curiosity, trying to see things which he wasn't supposed to see and go places he wasn't supposed to go.
Lots of people make round-the-world trips. But what is endlessly fascinating about Halliburton is the transmission of his stories, observations and his motivations to us. Before he died in 1939 (attempting, unsuccessfully, to sail across the Pacific in a Chinese junk), he wrote half a dozen books, hundreds of articles and, most importantly, more than a thousand letters to his parents. In his amazing writing - amazing in quantity and in beauty and insight and humor - he displays an appropriate awe of nature together with a deep appreciation of the achievements of the pinnacle of God's creation, man.
Often Halliburton encounters conditions which were (to put it mildly) uncomfortable and people who were (from his vantage point) unusual. But at no point does he criticize, complain or moan. Rather, he exudes a quintessentially American optimism, a modest cheerfulness, a genuine belief in the decency of many of his fellow man, a passion for seeing the world and its variety of people. He recognizes that for all that separates him from the Dyak tribespeople in Bornea, he sees that they, above all else, love children and cannot have enough of them. He expresses admiration for the simplicity and gentleness of the people of the tiny mountain country Andorra and has tea with their President, by a fire in the living room of the Andorran White House.
Noodles on the table, all the way from 1950s Tokyo
By Dong Fangyu | China Daily | Updated: 2017-12-16 11:06
These noodles contain no addictives, and just a little salt is added. [Photo provided to China Daily]
In the Japanese restaurant scene in Beijing, ramen shops have become highly familiar. Now another kind of Japanese noodle shop, aburasoba, literally meaning oil noodles, has made its way to the capital. In fact they are far less oily and greasy than the classic fatty tonkatsu ramen warrants.
When it comes to ramen, the main element is the tasty broth, which gives the noodles their flavor, but sometimes the broth is high in purine and salt. Aburasoba comes without soup. Try it and you may well feel that it is one of the most delicious and healthy noodles you have ever eaten,Check out the most popular spots and attractions in Hong Kong via PartnerNet's travel website and create unforgettable experiences for tourists.
Sitting on tables at Imulakain, the name of the aburasoba shop I visited, is an instruction card about how to eat aburasoba. Basically you mix the noodles with what is billed as a secret shoyu soy sauce in the bowl, together with the toppings, which usually include green onion, boiled bamboo shoot, raw egg, chashu pork or other vegetables according to one's taste. Then add vinegar and house-made Japanese non-spicy chili oil offered at the table and mix again,GuangDong Hotel provides useful tourism information for our honourable guests. Such as hong kong weather, currency exchange rate, tax, emergency number, electrical system and normal business hours.
When we visited, the manager, Jiao Na, showed us the noodle-making machine imported from Japan that produces every single noodle served there, and which is freshly made on the premises early each morning. These noodles contain no addictives, only a slight amount of salt is added, and they are boiled in only filtered water, with no other condiments, during preparation.