니네 이거알아? 모르는 사람 많을꺼야 이거 내가 컴퓨터에서 봤는데 이걸 1번이상 스크랩안하면 부모님이 돌아가시거나 질병에 걸리시고,사업이 망하시거나 페인이되신다네?
그리고 매일마다 꿈속에 귀신이 나타나서 잡히면 그자리에서 영영못일어난대!
근데 스크랩을하면 돈을 줍고,부모님 사업이 대박나고,오래살수가 있대!그리고 부모님들이 아~주 착하게 변하신대 그리고 고백도 많이받고 매일100점 받을수있어 근데 얼짱도 될수있고 캐스팅도 받는데!꼭 스크랩하삼!
Korea Univ. Vs. OB Tigers
Starting pitcher. 4 innings pitched 1 Earned run.
Second HOMERUN of the year.
2 for 3: Homerun, Double, double on error.
I’m satisfied with my fastball. Have to work more with the off-speed stuff.
Hitting is getting up there again. A lot better than last season.
Korea Univ. Vs. Korea Sejong Univ.
Arriving 5minutes late for the warm up time cost me the game. The first time I spent the whole game on the bench. It was the first time…
I got my running done 50 poles. 100 swings while other teammates were running on the field, stealing bases and swinging, hitting homeruns. I was doing my personal workout.
Korea Univ. VS. Hansei Univ.
3-for-3 2 singles . Triple. Walk. 6 RBIs.
First two at bats I was reaching for the fence. So I didnt get a clean hit but on the third I was aiming for a hit to the opposite side. Got a big shot and got my first triple.
“Think like youre going to hit a grounder to second…then the homeruns come naturally.” -Tommy Yeo
“In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations, the new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.” -Anton Ego (Ratatouille)
I think there is a need for both of the American and Korean cultures to learn somethings from the French and the Italian cultures. They turn everything to art and masterpiece. Starting from fashion to architecture and my personal favorite,food. They turn the simple concept of food to culunary arts. Their food isn’t just delicious but also beautiful to look at. Italian food is one of the most cherished food of the world and their art as chocolatiers is just beyond explanation.
Lastly, they are most famous as romance capital of the world.