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Wedding Vows



I, (Bride/Groom), take you (Groom/Bride), to be my (wife/husband), to have and to hold from this day forward, for better or for worse, for richer, for poorer, in sickness and in health, to love and to cherish; from this day forward until death do us part.

I, (name), take you, (name), to be my [opt: lawfully wedded] (husband/wife), my constant friend, my faithful partner and my love from this day forward. In the presence of God, our family and friends, I offer you my solemn vow to be your faithful partner in sickness and in health, in good times and in bad, and in joy as well as in sorrow. I promise to love you unconditionally, to support you in your goals, to honor and respect you, to laugh with you and cry with you, and to cherish you for as long as we both shall live.

I (name), take you (name) to be my (husband/wife), my partner in life and my one true love. I will cherish our union and love you more each day than I did the day before. I will trust you and respect you, laugh with you and cry with you, loving you faithfully through good times and bad, regardless of the obstacles we may face together. I give you my hand, my heart, and my love, from this day forward for as long as we both shall live.

In the presence of God and these our friends I take thee to be my husband/wife, promising with Divine assistance to be unto thee a loving and faithful husband/wife so long as we both shall live.

I, (name), take you, (name), to be my friend, my lover, the (mother/father) of my children and my (husband/wife). I will be yours in times of plenty and in times of want, in times of sickness and in times of health, in times of joy and in times of sorrow, in times of failure and in times of triumph. I promise to cherish and respect you, to care and protect you, to comfort and encourage you, and stay with you, for all eternity.

I, [name], choose you [name] to be my [husband/wife], to respect you in your successes and in your failures, to care for you in sickness and in health, to nurture you, and to grow with you throughout the seasons of life.


Looking for your wedding vows - those special words that will marry you? Here is an assortment of traditional and non-traditional, religious and secular wedding vows to get you started. If you are getting married in a religious setting, check with your officiant as she/he may have specific words that you cannot deviate from. Otherwise, feel free to add your own embellishments, loving words, funny promises (I promise to always make your favorite apple pie!) and inside jokes.
Wedding Vows

I, (name), take you, (name), to be my partner, loving what I know of you, and trusting what I do not yet know. I eagerly anticipate the chance to grow together, getting to know the (man/woman) you will become, and falling in love a little more every day. I promise to love and cherish you through whatever life may bring us.

After both have said individual vows, they may wish to say something in unison such as:

Entreat me not to leave you, or to return from following after you, For where you go I will go, and where you stay I will stay. Your people will be my people, and your God will be my God. And where you die, I will die and there I will be buried. May the Lord do with me and more if anything but death parts you from me.

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Bridal Beauty Countdown

 

 Time is ticking on the beauty stopwatch for you to get perfectly primped and prepped for your celebration. Here’s a hit list of what you need to do, when.


Think of your wedding day as a beauty marathon. Training starts on engagement day. After you’ve phoned your parents and best friends and emailed the world your good news, the next things on the list are picking the date and putting a serious beauty schedule together. Work with your esthetician to organize a schedule of treatments (and a host of between-service home-care products) tailored to your specific wants and needs. Remember to book all your appointments in advance so you can get what you want, when you want it. Not sure when to start your beauty blitz? We’ve created a bridal beauty countdown to help you on the way to your big day. 
Nine Months Before
• Get into facials. Treatments can help remove toxins as well as purify, moisturize and cleanse the skin.
• If you have a serious skin concern like broken capillaries, uneven skin tone, adult acne or rosacea, consult a dermatologist. They’ll be able to create a skin-care strategy to treat your issues.
• If you have unwanted body hair, consider permanent hair removal with electrolysis or laser.
• If you have spider or varicose veins, investigate vascular surgery, as veins can be easily zapped away. Book a consultation to go over procedure options.
• Look after your nails. To keep nails naturally healthy, start getting regular manicures ASAP!
• Tend to your tootsies. Start a proper foot-care regime. Moisturize, elevate your feet when resting, dip into hot-water footbaths and make sure your shoes fit properly.
Six Months Before
• Stay with your regime! Keep up with facials—book one every six weeks to get glowing skin.
• Decide on your makeup. Will you do your own wedding makeup, make an appointment at a local salon or hire a makeup artist? Research the best salons and get recommendations from friends.
• De-stress! Set aside one night a week to fill the tub with a relaxing scent like lavender, light some aromatherapy candles, then just lie back and relax.
• Book a massage—it’s a great way to release stress, pent-up energy and bring life back to your body.
Three Months Before
• Assess any breakouts. Is your wedding stress causing facial flare-ups? Look for blemish creams that contain retinol, salicylic acid or antibacterial benzoyl peroxide to combat clogged pores more efficiently.
• Start collecting inspirational photos. These should reflect what you want for your wedding-day makeup. Schedule a trial to discuss what is best for you.
• Book your makeup artist for your wedding day, too.
• Don’t forget your brows! Make an appointment with a pro to create the perfect set for you. Book follow-up sessions every four weeks to keep your arches clean.
• Try reflexology. It’s a great way to unwind and stay healthy. It helps to stabilize the body, improve circulation, release blocked energy and eliminate toxins.
• Get bikini-ready and book your waxing. See an esthetician for a trial run weeks before the big day—you don’t want an adverse reaction!
• Book your manicure and pedicure. Book ahead to get an optimum time slot for either the day before or day of your wedding.
One Month Before
• Stop cheating! If you have been cheating on your beauty schedule, get religious about it now. Cleanse, tone and moisturize your face twice a day and never sleep with your makeup on!
• Have your trial makeup done. Discuss what you love and what you don’t and get your look down for the day.
• Indulge in a special wedding-day fragrance. Be sure to try it out for a day to make certain you love it.
• Try a back facial. If you’re wearing a strapless gown, get prepped! Treatments often include cleansing, exfoliation, toning and massage.
One Week Before
• Have your final facial. This is the absolute latest you should have your final facial. When booking your service, ask for an eye treatment as well.
• Treat yourself to a rub-down. Make one last appointment for a relaxing massage.
• Need some colour? Try a spray-on tan two days before your wedding day, as you want to ensure the product has settled, and leaves you with a natural-looking tan.
• Get some zzzs. Hit the sack early every night. Your body will thank you for it.

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Australian Wedding Ideas

Nameeta and Tharan’s Sri Lankan Hindu Wedding, Concord, Sydney

Stunning. That’ s the only word to describe this beautiful traditional Sri Lankan/Indian Hindu wedding and reception over two days in Sydney. Nameeta and Tharan chose a rich burgundy red, cream and gold palette for their traditional ceremony and Nameeta stole the show in her purple, yellow gold and pink George Gross Harry Who gown for the reception. An elegant, classical event that is utterly inspiring.
Couple:  Nameeta & Tharan
Date:  9th & 10th December, 2010
Location: Concord Function Centre, Concord, NSW and QVB Tea Room, Sydney, NSW.
Photography: Milk and Honey Photography
Sri Lankan couple on their wedding day in Sydney
Sri Lankan bride preparing for her vows on her wedding day
Bride with henna hands and traditional Sri Lankan hair accessories for wedding
Sri Lankan Bride on her wedding day in Sydney
Sri Lankan Bride and Groom on their wedding day in Sydney
Sri Lankan bridesmaids at Concord Function Centre in Sydney
Indian Hindu wedding ceremony at Concord Function Centre in Sydney
Detail of hands at Indian Hindu wedding ceremony in Sydney
Sri Lankan wedding couple married at Concord Function Centre in Sydney
Bride in George Gross Harry Who gown at the QVB Tearooms, Sydney
Bride and Groom with gold tie at QVB building for wedding reception
George Gross Harry Who gown
Bride with George Gross Harry Who gown and henna hands at wedding reception at QVP Tea Rooms
Place cards at a wedding at the QVB Tearooms in Sydney
Wedding reception at the QVB Tea Rooms in Sydney
Wedding couple cutting Faye Cahill wedding cake at the QVB Tearooms, Sydney
Slice of wedding cake served with ice cream at a wedding at the QVB Tearoom Sydney
Gown:  Saree from India. Evening gown for reception from George Gross Harry Who.
Suit: The wedding suit is from an Indian store in Liverpool, NSW. The reception suit is the Arthur Galan classic two button dinner suit.
Hair:  Amore Hair
Makeup:  Makeup Boudoir, Pyrmont, NSW.
Ceremony: The Concord Function Centre was chosen due to their experience with Hindu weddings and their exceptional food.
Reception: The QVB Tea Room, Sydney, NSW. A nice elegant location, classic theme, high ceilings and exceptional food. We loved the furnishings and  decorations.
Music: DJ Celebrations (Fourth Ave, Blacktown, NSW ph: 0401819453).
Decoration: Indian Decorations from Exlusive Wedding Mandaps by Roshilla, Castle Hill, NSW. Reception decorations self-sourced from Nest Homewares.
Stationery: Wedding stationary from 123Weddings in India and reception stationary from IDove Design.
Cake: Faye Cahill, designed by ourselves in conjunction with Faye based on a previous design.
Budget Tip: Suprisingly, wedding stationary can be made overseas quite inexpensively, inclusive of the shipping charges. Consider purchasing your own center pieces and then selling them on eBay afterwards instead of renting.
Eco-friendly Tip: Use candles to replace some lights.
Something Special: Weddings can be stressful times. Try to enjoy the process and enjoy the special day.

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Amala Paul nervous about Anushka as Theiva Magal is to release

Amala Paul is getting very nervous about Anushka as the movie Theiva Magal is getting close to being released. The reason Amala Paul is nervous is because of the importance that is being given to Anushka even before the movie is released. The promos of the movies according to the actress have been giving more prominence to Anushka. Understandably Amala Paul who is yet to make a mark in the Kollywood industry is feeling insecure against Anushka who has already featured in hit movies like Arundhati, Vaanam and Singham. The movie features Vikram in the lead role.Amala Paul nervous about Anushka as Theiva Magal is to release
Amala Paul plays a mother of a six year old kid and it almost makes it certain for her to loose it against Anushka's sex appeal. The movie is also set to be dubbed and released in Telugu with the name Nanna. It will be interesting once the movie releases to see who will hog the limelight, will it be Anushka or Amala Paul.

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Mango Kerabu Salad

I prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.

If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.


Ingredients
1 small Green Mango - skinned and shredded
5 ShallotsShallots
- sliced finely
10 CilipadiCilipadi
- sliced finely
1/2 CucumberCucumber
with soft centre removed - shredded
1/2 CarrotCarrot
- shredded

Seasoning Ingredients
3 tbsp Lime Juice
2 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
Dash of pepper

Garnishing Ingredients
Coriander LeavesCoriander Leaves

Mint LeavesMint Leaves



Directions
1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Place unto serving bowl and sprinkle garnishings.
4. Serve with any seafood curry meals, fried chicken or grilled fish.

Note: You may also use Grinded Peanuts for garnishing.

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The World Italian Sausage Eating Championship

The 3rd Annual Sausage Eating Contest hails a new winner!Winner Tom "Goose" Gillbert at 4.84 lbs set a New World Record!
13th - Jeff "Big Show" Freeman - .83 lbs

12th - Pat Capogreco (President of I.U.) - .86 lbs

11th - Jim "The Heater" Fallon - .87 lbs

10th - "Big" David gore - 1.17 lbs

9th - Mikey "Canoli" Saffie - 1.26 lbs

8th - "Princess" Diana Boro - 1.39 lbs

7th - Tim "Im Not Tom" Crews - 1.47 lbs

6th - Bruce "Captain RU" Sinclair - 1.83 lbs

5th - Tim "Chomps-A-Lot" Brien - 2.00 lbs

4th - Jared Kaiser "Roll" - 2.39 lbs

3rd - Nate "The Nibbler" Gayman - 2.78 lbs

2nd - Ian "The Invader" Hickman - 4.38 lbs – Ian beat last year's record of 3.86 by Gentleman Joe Menchetti1st - Tom "Goose" Gillbert - 4.84 lbs – New World Record!

Tom “Goose” GilbertTom hails from Hadley Massachusetts began his journey of competitive eating dominance at last year's World Italian Sausage Eating Championship.  In only his first attempt at competitive eating, Gilbert nearly beat eating legend Gentleman Joe Menchetti; losing by the narrowest of margins. Dubbed “The Unknown” by the ecstatic emcees at last years contest,
Gilbert has earned the nickname of “The Goose” along with an impressive resume including an undefeated record, world records and national titles. AICE Chairman Arnie “Chowhound” Chapman has referred to the 24 year old Massachusetts State Counselor & Combat Medic with the Army Reserves as “Possibly the worlds greatest eater.”

Despite the accolades, “The Goose” feels that his huge competitive eating success will not be complete until he dethrones the two time World Italian Sausage Eating Champion Gentleman Joe Menchetti and claims the World Italian Sausage Eating Championship in East Boston on July 21st, 2007.  Also attending this event will be top eaters Ian “The Invader” Hickman from Sterling Virginia and Joshua “The Lumberjack” Hearnes from Albany New York.  The record for this event is 3.86 lb., which Emcees Mike “Sisco-Kid” and Derek “Wing Tut” Payne predict will be demolished in 2007.

Ian “The Invader” HickmanCurrently ranked among the best Eaters in America by the Association of Independent Competitive Eaters, “The Invader” is a recent graduated from the University of Kentucky where he majored in Journalism and now makes his home in Sterling Virginia. Ian is the current National Spoon Bread, Potato Latke and Fried Zucchini Eating Champion.  He is known by family and friends as “The Bottomless Pit,” a name and reputation he has earned early in childhood an through out college.
While attending the University of Kentucky in Lexington, Ian would invade buffets and other eateries and soon developed  the reputation as the “Invader” and  became an unwelcome guest  at  buffets and steak houses in and around Lexington Kentucky. When  Ian invades a buffet, he does so with  the mindset; “I am your worst nightmare and I am here to put you out of business.”.  Rumor has it that local food establishments signed a petition requesting that the “Invader” be banned from their eating establishments. Although single, when asked who his dream-girl is he simply responds; “not sure, but it would be great if she was a waitress”.

Some of the Invaders many restaurant conquests include 19 Skyline chili/cheese dogs in 30 minutes, 33 Dairyette hamburgers in 45 minutes, 117 Hooter's wings in one sitting, 335 Red Lobster shrimp in 1 hour, 22 Taco Johns tacos in one sitting, a 64oz Reno's Big Bubba Steak in 19 minutes. In only his first Speed Eating contest, “The Invader” took 3rd place against a group of Professional Eaters at the Great American Chicken Wing Eating Championship in Ft. Wayne Indiana. If it wasn’t for a rookie mistake of pouring water into his tray, he probably would have pulled off the biggest upset in 2005.  Other speed eating conquests include a Watermelon Eating Contest in Ohio where he consumed 9.5 lbs. of watermelon easily defeating the 2nd place finisher by more than a pound. Ian who has surfer-boy good looks and has become the “Media Darling of Competitive Eating” is unquestionably  the “Heart Throb” of the eating circuit and is also known by adoring fans as the “Hunk of Hunger”.

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Cheesy Chicken and Spinach Lasagne

Ingredients

1 tbsp oil
1 onion, finely chopped
2 cloves garlic, chopped
500g chicken mince
4 tbsp tomato paste
400g can diced tomatoes
500ml pack Campbell’s Real Stock - Salt Reduced Chicken
6 instant dried lasagne sheets
80g baby spinach
125g light cream cheese
1 cup grated tasty cheese

 

Method

Prep Time: 15 mins
Cooking Time: 20 mins
Serves 4


1. Preheat oven to 180°C. Heat oil in a saucepan over high heat. Add onion & garlic, cook for 2 mins.

2. Add chicken mince & cook until browned.

3. Stir in tomato paste, tomatoes & stock. Bring to the boil, stirring. Reduce heat & cook for 10 mins, stirring occasionally.

4. Spread some of the chicken sauce on the base of a 1 ½ Litre (6 cup) capacity lasagne or baking dish.  Top with three lasagne sheets. Continue layering with chicken sauce, baby spinach & remaining lasagne sheets, finishing with chicken sauce. Top with small dollops of cream cheese then sprinkle over grated cheese. Bake for 20 mins or until golden brown.


 

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Mushroom Soup

Ingredients
  • 6 tbsp/75 g butter
  • 1 small onion, thinly sliced
  • 12 ounces/340 g button mushrooms
  • 4 cups/900 ml light chicken stock or broth
  • 1 sprig of flat parsley
  • Salt and pepper
  • 2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)

Equipment
  • Medium saucepan
  • Wooden spoon
  • Blender

Method
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Improvisation
To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.

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Burmese Culture

Burmese Culture

Art has been closely intertwined with religion and royalty in Burman history. Temples, pagodas and palaces displayed the artistic skills of painters, wood carvers and sculptures. Temples and pagodas were traditionally built of brick and many are still standing. The great palaces, however, were made of wood, and only one badly-deteriorating example of these beautiful carved structures remains today. Art and architecture, which relied on royal support, faded when the last royal kingdom collapsed.
Although court culture has been extinguished, popular street-level culture is vibrant and thriving. Drama is the mainstay of this culture, and just about any celebration is a good excuse for a pwe (show). Performances may recount Buddhist legends, or be more light-hearted entertainments involving slapstick comedy, dance, ensemble singing or giant puppets. Burman music is an integral part of a pwe; it originates from Siam and emphasises rhythm and melody. Instruments are predominantly percussive and include drums, boat-shaped harps, gongs and bamboo flutes.
Off the record: Mind your manners Over 85% of Burman are Theravada Buddhist, although it is not the official state religion and since the Ne Win government takeover, it has actually officially occupied a less central role in Burman life. In the Rakhine region, towards Bangladesh, there are many Muslims. Christian missionaries have had some success among hill tribes but many remain staunch animists.
Burmese is the predominant language and has its own alphabet and script. Though you're hardly going to have time to master the alphabet, it may be worth learning the numerals, if only so you can read the bus numbers. English is spoken by a few Burmans, particularly by the older generation.
It's easier to buy authentic Burman dishes from food stalls rather than restaurants. Chinese and Indian eateries predominate, and hotel restaurants tend to remove much of the chilli and shrimp paste from their Burman dishes. Rice is the core of any Burman meal. To this is added a number of curry options and a spicy raw vegetable salad, and almost everything is flavoured with ngapi - a dried and fermented shrimp paste. Chinese tea is generally preferable to the over-strong, over-sweet and over-milky Burman tea. Sugar-cane juice is a very popular streetside drink, and stronger tipples include orange brandy, lychee wine and the alarming-sounding white liquor and jungle liquor.

Events

Festivals are drawn-out, enjoyable affairs and generally take place or culminate on full-moon days. There's often a country fair atmosphere about these celebrations, and they may feature stalls, pwes, music and boxing bouts. Independence Day on 4 January is marked by a seven-day fair in Yangon. Around the middle of April, the three-day Thingyan (water festival) starts the Burman new year. This is the height of the hot season, and it is sensibly celebrated by throwing buckets of cold water at anyone who dares venture into the streets. Girls chase boys through the streets, covering their bound victims in soot and parading them about; later, cows and fish are dressed up, adorned and set free by processions of dancing drummers. In October, the sober three-month Buddhist `Lent' ends and the Festival of Light celebrates Buddha's return from heaven. For three days Myanmar is lit up by fire balloons and paper lanterns and families make offerings at the local pagoda.

Thingyan, The Water Festival

Among the many festivals in Myanmar, Thingyan is the merriest and one of the few observed all over the country. Thingyan welcomes the Myanmar New Year by washing away the dirt of the body and bad memories of the old year. Everyone who ventures out of the house risks getting doused from head to toe by enthusiastic revellers. As it so very hot no one minds this a bit. Young people enjoy it most of all. Although they act scared of being soaked, it is a fine way of showing off to the opposite sex.
Thagyamin, King of the Celestials, visits earth every year at this time in human form. The festival starts on the day of his descent, and ends with his ascent back to his celestial kingdom four or five days later. It is believed that during his stay on earth Thagyamin examines every human being and inscribes the names of all the good on a golden tablet, while the bad are recorded on a dog-skin. Parents warn their children to behave and not kill or steal or tell lies because 'Thagyamin is watching'. Thagyamin is also custodian of the Buddha's teachings. He is a good-hearted god who helps all those in need.
The word Thingyan comes from a Sanskrit word meaning 'the passing of the sun from Pisces into Aries'. The day of Thagyamin's ascent marks the beginning of the Myanmar New Year, and usually falls at the end of the second week of April.
Thingyan is the most exciting event of the Myanmar year. From early morning, young people prepare their equipment at every street corner including water tanks, buckets, pumps and hoses. Nobody, except the very old or sick, and monks, escapes a soaking, regardless of their religion or nationality. Many organisations, government offices, private companies and individuals build decorated pandals (platforms) from which to drench passing motorists and pedestrians. In big cities like Yangon, Mandalay and Mawlamyine, boys and girls drive from one pandal to another to splash and be splashed. There is a lot of singing and dancing, traditional as well as modern. In Mandalay, huge decorated floats carry singers, dancers and musicians around the town performing at the various pandals.
In former days, young girls caught the young men and painted their faces with oily soot until they looked like circus clowns, a custom that has more or less died out in the towns but continues in the countryside.
But Thingyan is not all fun and play. It is also a time for performing meritorious deeds. Some of the men become monks and women nuns during the festival or simply go to a monastery to observe eight or nine Buddhist precepts, or sometimes as many as ten. Many people make traditional delicacies, especially the popular 'Mon't-lone-yay-baw', which are offered to the monks and distributed in the neighbourhood to passers-by.
Other meritorious deeds include setting free birds from their cages or captive fish in nearby lakes and ponds. Some people believe that spending too much on New Year's Day means they will go on overspending for the rest of the year and so curb themselves. Most devout Buddhists will also take special care of old people of their acquaintance, bathing them and shampooing them with special soap made from acacia fruit and bark from the linden tree.
But, sad to say, the festival is becoming too boisterous, with car accidents and fights among the youngsters using high-pressure hoses. It would be nice if everyone would refrain from becoming aggressive and keep to the traditional custom of just sprinkling each other with water.

Burma's 'tourist life line'

Burma is rapidly emerging from its cocoon of self-imposed isolation. And, as AMAR GROVER discovered, a visit to this land of golden pagodas is like a trip back in time.
Long isolated, even from immediate neighbours Burma, or Myanamar as it prefers to be called now, is rapidly emerging, from a wasting socialist cocoon. Visit Myanmar Year has ended and as the accompanying controversy over visiting the country recedes, it is certain visitors will come once more. And, this seems to be what its people want.
Old hands may miss downtown Yangon’s complete absence of traffic, its “town from the lost end of time” feel. But for me, the city retains an intriguing mix. Ancient wooden Chevrolet buses still pack in the commuters and rumble up and down the Colonial British grid-like streets. The air of neglect is being gradually offset by development. Burma’s famous Strand Hotel has been thoroughly revamped (despite the air-conditioning ceiling fans still turn, giving that film set feel) and in the evening impromptu markets spring up on virtually every street corner.
Though a large Indian community stayed behind after independence in 1948, Burma is overwhelmingly Buddhist. Yangon’s Shwedagon Pagoda, rising nearly 100 metres from its base, is a pivotal point. One of the largest and most famous in the country, it is reputed to contain hairs of the Buddha and has survived earthquakes, fires and pillage.
I visited Shwedagon Pagoda on several evenings when the soaring golden stupa was aflame with the sun’s last rays.
Worshippers stood or sat before their planetary posts, determined by one’s day of birth, while monks reclined in quiet alcoves surrounded by clay Buddha statues. A dazzling array of pavilions, shrines and prayerhalls make up the complex and it’s quite likely a local will approach and talk you through a tour of the temple. Rather than attempt Yangon’s other less interesting pagodas, it might be better to save your stamina for Pagan in the north.
In the meantime we made for Mandalay, Burma’s second city and the capital before the arrival of the British. There’s enough here to keep you busy for days, and its regular street life — trishaws, bustling markets and the goings on along the banks of the Irrawaddy River — offers more variety than any other town. Only from the summit of Mandalay Hill can the vastness of the old Palace be appreciated. In one of the country’s great cultural tragedies, this immense wooden structure caught fire in 1945 as the Japanese tried to hold off Allied forces. Only the wide moat and high walls remain, outlining a square of 2km-long sides.
Instead, I ventured to a collection of pagodas and monasteries south of Mandalay Hill. At the Shwenandaw Kyaung you can see traditional Burmese woodwork, large panels beautifully mottled and aged by the elements. The Kuthodaw Pagoda is known for its 730 inscribed marble slabs. Each is housed in a pavilion and together they make up one complete Buddhist text.
These have spawned a host of bizarre statistics — 450 days to read the whole lot, and 2400 monks once read it in a continuous six-month relay.
Some of the best day-trips from Mandalay are to the sites of old capitals strung along the banks of the Irrawaddy River. Being built of wood, the palaces are long gone. However, the real appeal of these outings are not the palaces, but in discovering a more rustic Burma. Amarapura proved not so much a “city of immortality” but a quiet enclave of watery fields, buffalo and the charming U Bien’s Bridge. A ruined palace provided the teak for this one kilometre construction and I happily watched locals fishing off its stumpy pillars.
Mingun, on the other side of Mandalay, is another popular outing. Access is by boat, an 11km journey upriver past low, sandy banks, tent-like huts and a handful of villages. The Mingun Pagoda was never completed, in fact it never became more than the base of what may have become the world’s largest pagoda. It’s an extraordinary ruin, split by an 1838 earthquake, yet still accessible to those willing to go barefoot. A massive 90-tonne bell hangs in a nearby pavilion and local children delight in scampering about its curves.
Some of the country’s most picturesque pagodas can be found at Sagaing on hills looming over the Irrawaddy River. We came by way of the Ava Bridge, a pre-war, wrought iron monster built across brick pillars. Surprisingly, it is the river’s only bridge, and totally at odds with the majestic and spiritual surroundings.
Of all the journeys one can make in Burma, the 10 to 12 hour cruise down this great river is probably the most popular. It’s not a trip for its own sake. The destination is the city of Pagan — one of Asia’s great archaeological sites — situated on a vast plain broken only by hundreds of pagodas in all shapes and sizes.
We awoke before dawn, hailed a trishaw to the dock and mingled with bleary-eyed passengers and crew. On our boat there was strict segregation — locals squeezed together below and foreigners (plus a few seemingly privileged monks) on deck chairs above. We could, and did, go down freely but they never came up. Perhaps the only justification for this was in the ticket price.
It is a tranquil cruise with just a few stops. Low, distant banks were offset by occasional hamlets set back even further and other boats passed infrequently. We called at unmarked, jettyless stops packed with villagers, traders, passengers and onlookers. It all suggested a vibrant life beyond.
Pagan may be an archaeological site, but its appeal is immediate and rarely disappointing. Pagodas, nothing but pagodas, in all shapes, sizes, and states of preservation. From around 1057AD to 1278AD, the kingdom’s kings launched a furious building programme, but the city was abandoned when Kublai Khan’s hordes appeared on the scene. All traces of other buildings — palaces, monasteries, houses — has long since vanished. Only pagodas, religious structures built of brick and masonry, have survived.
They are spread out over 40 square kilometres so, unless one can afford a car, the best way to get around is by bike or horse and cart. The setting is completely rural and the immediate towns are more like overgrown villages.
It’s wise to get hold of a site map and decide which pagodas and temples merit a visit — most guidebooks note around 40 to 50 monuments, more than enough for all but the most devoted. People spend days out here, never returning to the same place and you often see farmers in their fields or bullock carts lumbering along dusty tracks.
We made one final excursion from Pagan, hiring a car for the 50km run to Mt Popa. Perched on a distinctive outcrop amidst a sharp range of hills, the temple here is known for the worship of nats —guardian spirits — who are either good or evil.
Steep covered stairs lead up to this peculiar spot and there are excellent views across the countryside. In some ways, Mt Popa looks better from a distance since most of its shrines are a bit kitsch. But if you’re ever there, keep this to yourself, you don’t want to be tripped up by a mischievous nat.

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Arabian Culture

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Culture of Philippines


Languages in the Philippines
Filipino (formerly Pilipino) is based on Tagalog and is the official language of the Philippines.  In spite of being the national language, only about 55 percent of Filipinos speak the language. In addition to Filipino are about 111 distinct indigenous languages and dialects, of which only about 10 are important regionally.
English is generally used for educational, governmental and commercial purposes and is widely understood since it is the medium of instruction in schools.  The Philippines are the third largest group of English speaking people in the world, after the United States and the United Kingdom.
Since English is widely spoken in the Philippines, it is common to hear Filipinos use a mixture English and Filipino words or phrases, known as "Taglish" (a mixture of English and Tagalog), in their everyday conversations. A steadily dwindling minority still speak Spanish, which had at one time been an official language.  


Filipino Society & Culture
Filipino Family Values
. The family is the centre of the social structure and includes the nuclear family, aunts, uncles, grandparents, cousins and honorary relations such as godparents, sponsors, and close family friends.
. People get strength and stability from their family. As such, many children have several godparents.
. Concern for the extended family is seen in the patronage provided to family members when they seek employment.
. It is common for members of the same family to work for the same company.
. In fact, many collective bargaining agreements state that preferential hiring will be given to family members.

Filipino Concept of Shame
. Hiya is shame and is a motivating factor behind behaviour.
. It is a sense of social propriety and conforming to societal norms of behaviour.
. Filipinos believe they must live up to the accepted standards of behaviour and if they fail to do so they bring shame not only upon themselves, but also upon their family.
. One indication of this might be a willingness to spend more than they can afford on a party rather than be shamed by their economic circumstances.
. If someone is publicly embarrassed, criticized, or does not live up to expectations, they feel shame and lose self-esteem.

Meeting Etiquette
. Initial greetings are formal and follow a set protocol of greeting the eldest or most important person first.
. A handshake, with a welcoming smile, is the standard greeting.
. Close female friends may hug and kiss when they meet.
. Use academic, professional, or honorific titles and the person's surname until you are invited to use their first name, or even more frequently, their nickname.
Gift Giving Etiquette
. If you are invited to a Filipino home for dinner bring sweets or flowers to the hosts.
. If you give flowers, avoid chrysanthemums and white lilies.
. You may send a fruit basket after the event as a thank you but not before or at the event, as it could be interpreted as meaning you do not think that the host will provide sufficient hospitality.
. Wrap gifts elegantly as presentation is important. There are no colour restrictions as to wrapping paper.
. Gifts are not opened when received.


Dining Etiquette
If you are invited to a Filipino's house:
. It is best to arrive 15 to 30 minutes later than invited for a large party.
. Never refer to your host's wife as the hostess. This has a different meaning in the Philippines.
. Dress well. Appearances matter and you will be judged on how you dress.
. Compliment the hostess on the house.
. Send a handwritten thank you note to the hosts in the week following the dinner or party. It shows you have class.
Table manners
. Wait to be asked several times before moving into the dining room or helping yourself to food.
. Wait to be told where to sit. There may be a seating plan.
. Do not start eating until the host invites you to do so.
. Meals are often served family- style or are buffets where you serve yourself.
. A fork and spoon are the typical eating utensils.
. Hold the fork in the left hand and use it to guide food to the spoon in your right hand.
. Whether you should leave some food on your plate or finish everything is a matter of personal preference rather than culture-driven.

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