Begging is a normal site for all big cities. Years pass by, economies rise and fall, traffic lanes change direction, streets get renamed, the faces aren’t the same but begging remains a part of the city’s landscape.
It is sometimes out of pity, empathy or guilt that one gives to the needy. It can cause frustration when the needy become pushy or too insistent on receiving some charity. Continue reading
The winter streets of Auckland, by night.
As I would only be in Auckland for one night, I didn’t want to miss the opportunity to visit the city centre for myself. I wasn’t sure what to expect so I was overly cautious and a bit on the defensive side. Continue reading
In sport, it isn’t very often that an outsider enters a club, brings about epic success, falls in love with the club, leaves and then comes back to retire there. It is also less often that the same player can come back ten years afterward and become coach of the club he most cherishes. Every Colo-Colo fan in Chile and the rest of the world is forever grateful for Marcelo’s feats as a player, his dedication as a coach, and his integrity to his word. Continue reading
This is how I did it by the way.
1. Decide on a url address that you would like to have and register that name with a domain host. This will cost money.
2. You then have to purchase hosting space for that domain name, this can be done with the same organisation where the domain was registered or another organisation that appeals to you. Make sure your hosting contract includes access to a MySQL database.
3. You can download blog software for free from various sites.
4. Upload the software to the server where your website sits.
5. Familiarise yourself with the software and then start blogging.
There are easier and cheaper ways of creating a blog but this way you get to keep the website address that you choose and customising the blog is less limited. One day if you would like something more complete, you can delete the blog and put a fully functional website in its place.
Good luck.
I was cooking some mostaccioli pasta yesterday and needed to prepare a red meaty sauce. The cornerstore had no basil left so for a moment I was concerned about the outcome.
What I did have at home was both coriander and continental parsley to green the sauce up a bit. In the end I chopped up some flat leaf parsley and used my usual selection of spices consisting of oregano, pepper and salt.
I was amazed by the result! Continue reading