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Mee Ming Wong
Attended University of Toronto
Lives in Toronto, Canada
7,920 followers|1,773,357 views
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Mee Ming Wong

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Spring Ready
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hello ! spring is started our country last month !and there are no spring ! I think your country is very cold! thank you for your post  my dear friend!
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Mee Ming Wong

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Jürgen Partenheimer (born 1947 in Munich)

District and Circle, 2007
Bronze, Hanf, Keramik, Holz (Bronze, hemp, ceramic, wood)

 Pinakothek der Moderne, München

Jürgen Partenheimer is considered one of the most important contemporary German artists. His works combines the constructive elements of Minimal Art with lyrical intensity. A proponent of subjective abstraction, his art expresses a state of uncertainty and inconsistency.

He is considered a “poet of the subtle nuances, of delicate lines and tones”. The symbolic essence of his work is the fragility from the lines. 

Partenheimer’s work has received many national and international prizes and awards. Since February, 2014, Jürgen Partenheimer is the Audain Distinguished Artist in Residence to the Emily Carr University of Art + Design in Vancouver.
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Uwe Duwe's profile photoMee Ming Wong's profile photo
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+Uwe Duwe Thank you. There was a whole crew there that day video recording his work.
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Mee Ming Wong

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Warm Enough to Grill
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3 comments
 
very intersting culture , another country s stree food
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Mee Ming Wong
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Hate to Cook ?

Some people love to cook but there are plenty out there that hate it. 

Cooking is not an option for many that head a hungry household ready for a feeding frenzy. Even for those who love to cook, it takes a special person to trim the drudgery out of cooking for the family.

Peg Bracken wrote one of the best-loved American cookbooks, “The I Hate to Cook Book” (1960), it sold more than three million copies. 

She provided solace to a generation of women shaped by the postwar idealisation of the housewife. She freed women from the tyranny of cooking and the window over the sink.

Bracken’s book enthusiastically embraced two ideas: that women had better things to do than the daily tedium of meal preparation and the act of cooking was loaded with social pressures.

Her recipes had a laissez faire attitude; it just doesn’t matter; take it down a notch approach.

Canned soups and powdered onion soup mix loomed large in her recipes. The recipe for Sweep Steak (So-called because the recipe swept the country.) is a pot roast, sprinkled with onion-soup mix, wrapped in aluminum foil, bake at 300° for 3 hours or 200° for 9 hours, it really doesn’t matter. 

Hurry Curry is 1 teaspoon of curry power to pretty much whatever is in the pot and put it on a slow simmer while you enjoy a Martini on the sofa with your feet up.

Even though you might hate to cook, others don’t need to know and this is where garnishing comes in. Dressing up nude food is all about contrast. Light things on dark things (Parmesan on spinach) and dark things on light things (parsley on sole)…and paprika on everything.

For leftovers, the solution is Hush Kabobs, silenced by barbecue sauce.

Sometimes it is comforting to reflect that you didn’t spend a bit more time making it than it took the family to dispose of it.


Illustration from Dick and Jane (readers) by Eleanor Campbell and Keith Ward.


#foodieszingnzany   #nomadkitchencounter  
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Lisa Watson's profile photomercy koshy's profile photoLoretta Sebastiani's profile photoMee Ming Wong's profile photo
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dumplings!!! wooowww...love them..should come there when she cook it..lol
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Mee Ming Wong

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Spring Light
46
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Ananda Sim's profile photoMee Ming Wong's profile photoluis fernandes's profile photoMargaret Wong's profile photo
8 comments
 
Great capture.  Love the lighting!
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Mee Ming Wong

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Gargling Egotism
23
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Robt. J. Moore II's profile photoMukhtar Talash's profile photoTania Silvado's profile photoramesh reddy's profile photo
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yes its so lovely pic
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Have her in circles
7,920 people

Mee Ming Wong

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Jürgen Partenheimer (born 1947 in Munich)

Nice to meet you, 1982
Pinakothek der Moderne, München

Jürgen Partenheimer is considered one of the most important contemporary German artists. His works combines the constructive elements of Minimal Art with lyrical intensity. A proponent of subjective –abstraction, his art expresses a state of uncertainty and inconsistency.

He is considered a “poet of the subtle nuances, of delicate lines and tones”. The symbolic essence of his work is the fragility from the lines. 
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Francois Demers's profile photoPeter Barrett's profile photoMee Ming Wong's profile photoluis fernandes's profile photo
7 comments
 
+Robt. J. Moore II :) Have a nice day...
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Mee Ming Wong

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Making Art

Art Gallery of Ontario, Toronto
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Kazuhiro Fukazawa's profile photoWesley Yeoh's profile photo
2 comments
 
they actually provide desks for visitors?
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Mee Ming Wong

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Hate to Cook ?

Some people love to cook but there are plenty out there that hate it. 

Cooking is not an option for many that head a hungry household ready for a feeding frenzy. Even for those who love to cook, it takes a special person to trim the drudgery out of cooking for the family.

Peg Bracken wrote one of the best-loved American cookbooks, “The I Hate to Cook Book” (1960), it sold more than three million copies. 

She provided solace to a generation of women shaped by the postwar idealisation of the housewife. She freed women from the tyranny of cooking and the window over the sink.

Bracken’s book enthusiastically embraced two ideas: that women had better things to do than the daily tedium of meal preparation and the act of cooking was loaded with social pressures.

Her recipes had a laissez faire attitude; it just doesn’t matter; take it down a notch approach.

Canned soups and powdered onion soup mix loomed large in her recipes. The recipe for Sweep Steak (So-called because the recipe swept the country.) is a pot roast, sprinkled with onion-soup mix, wrapped in aluminum foil, bake at 300° for 3 hours or 200° for 9 hours, it really doesn’t matter. 

Hurry Curry is 1 teaspoon of curry power to pretty much whatever is in the pot and put it on a slow simmer while you enjoy a Martini on the sofa with your feet up.

Even though you might hate to cook, others don’t need to know and this is where garnishing comes in. Dressing up nude food is all about contrast. Light things on dark things (Parmesan on spinach) and dark things on light things (parsley on sole)…and paprika on everything.

For leftovers, the solution is Hush Kabobs, silenced by barbecue sauce.

Sometimes it is comforting to reflect that you didn’t spend a bit more time making it than it took the family to dispose of it.


Illustration from Dick and Jane (readers) by Eleanor Campbell and Keith Ward.


#foodieszingnzany   #nomadkitchencounter  
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Peter Barrett's profile photoSteve Barkley's profile photoFrederick Wright's profile photoMee Ming Wong's profile photo
6 comments
 
I hate cooking!
Cooking is a major source of carbon emissions. Eat it raw! Don't cook the whole bloody planet!!!
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Mee Ming Wong

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Knockout Nomi !

Concept by +Sylvie Sullivan 
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Marie Hélène Visconti's profile photoEls Mercken's profile photoSylvie Sullivan's profile photoMee Ming Wong's profile photo
5 comments
 
And no one could have executed it better!
Now, I wonder what +nomad dimitri would think of his new hairstyle: short, side swept, and no sideburns.
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Have her in circles
7,920 people
Education
  • University of Toronto
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Female
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Artist - Painter. 山 行.
Introduction
Interested in science, mathematics, technology, art, music. In whichever order they appear during the day.
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Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Toronto, Canada
Previously
Hong Kong
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