9fl

https://www.change.org/p/t%C3%BCrkiye-d%C4%B1%C5%9Fi%C5%9Fleri-bakanl%C4%B1%C4%9F%C4%B1-arakan-a%C4%9Fl%C4%B1yor-t%C3%BCrkiye-yard%C4%B1ma-gitsin-mi-1-milyon-imza-gerekiyor ÖNEMLİ ❗❗❗❗❗❗

Selamun aleykum. Arakan'da tarihin en ağır ve acı katliamı yaşanıyor. Avrupa Rohingya Konseyi, Myanmar ordusunun Arakan'da son 3 günde 2-3 bin Müslümanı katlettiğini duyurdu. Müslüman kardeşlerimiz, yaşlısı kadını çocuğu demeden diri diri yakılıyor. Kadınlara tecavüz ediliyor, hamile olanlar iple asılıyor. Çocuklar diri diri yakılıyor, vücutlarının her yerinde yanık izleri mevcut. Erkeklerin durumu da aynı, vücutlarında ağır yaralar var, bazılarının bacakları kesilmiş vaziyette. 1000den fazla yaralı kardeşlerimiz var. Bu zulme sessiz kalmak bir müslümana yakışmaz. Irkımız farklı olabilir fakat dinimiz, rabbimiz, peygamberimiz aynı. “Benim paylaşmam ile ne olacak ki” deme. Allah'ın karşısına çıktığında “Ya rab, elimden bu zulmü duyurmaktan ve dua etmekten başka bir şey gelmedi” diyebilesin. Sen paylaşırsan diğeri de paylaşır. Bir olma zamanı, onlar senin de kardeşin!

_“Bir zulmü engelleyemiyorsanız, en azından onu duyurun.”_ *Hz. Ali (kvc)*

_“Eğer bir kötülük görürseniz, elinizle düzeltin. Elinizle düzeltmeye gücünüz yetmiyorsa dilinizle düzeltin. Dilinizle de düzeltmeye gücünüz yetmiyorsa kalbinizle buğz edin. Fakat buğz etmek imanın en zayıf derecesidir.” _ *Hadis-i Şerif *

_“Hiçbiriniz kendisi için istediğini mümin kardeşi için istemedikçe iman etmiş olamaz.”_ *Hadis-i Şerif*

_“Müslüman müslümanın kardeşidir. Ona zulmetmez, onu düşmanına teslim etmez. Kim, mümin kardeşinin bir ihtiyacını giderirse Allah da onun bir ihtiyacını giderir. Kim müslümanı bir sıkıntıdan kurtarırsa, bu sebeple Allah da onu kıyamet günü sıkıntılarının birinden kurtarır. Kim bir müslümanın kusurunu örterse, Allah da Kıyamet günü onun kusurunu örter.”_ *Hadis-i Şerif *

Lütfen yardımcı olun. Müslüman katlediyolar.UYAN TÜRKİYE YARDIMA İHTİYAÇLARI VAR.KARDEŞİNE YARDIM ET .SADECE BİRKAÇ SANİYENİ AYIR.

10

Some photos from | 2016

Happy New Year Everyone!

I can’t really say 2016 was a good year for me. First 3-4 months were very nice actually but later I couldn’t travel as much as I wanted, I tried to continue studying in another university but coup d’etat in Turkey happened at the same time so some universities changed their terms, my whole summer just passed by dealing with this. After the summer I started the new semester and that’s it. Again for this year photography stayed just as a hobby for me. Made a terrible mistake by selling my old lens and grabbing a Sigma 17-50 f/2.8, I think this is a good lens in general but mine has autofocus issues. I tried to contact with Sigma and the store I bought it from but as how these things works in Turkey nobody responded me in a helpful way. Hopefully I am planning on upgrading my camera body in 2017, we will see. Other than that I was developing myself on cinematography, didn’t post anything online yet because I still have a lot of things to learn. Right now I am working in a short film which I shoot for a non-governmental organisation in Adana, it will be the first thing I share on this manner probably. I have no resolutions for new year, juuuust waiting to see what it will bring and hoping crazily for a new season of Rick and Morty! Take good care of yourselves, wish you a good new year with lots of travel! :)

Joy’s moderately-totally-not-healthy-but-good-for-your-soul Chocolate Cake

For the sponge itself:

  1. 225g(8oz) plain flour (gluten free flour works too, I recommend half measures of brown and white rice flour if you make your own mixes, which if you find to be too coarse you can grind down with a blender, failing that a generic gf flour like King Arthur works well too)
  2. 350g(12½oz) caster sugar
  3. 85g(3oz) cocoa powder
  4. 1½ tsp baking powder
  5. 1½ tsp bicarbonate of soda
  6. 2 free-range eggs
  7. 250ml(9fl oz) milk
  8. 125ml(4½fl oz) vegetable oil
  9. 2 tsp vanilla extract
  10. 250ml(9fl oz) boiling water (which helps with moisture but also helps unlock the full flavor of the cocoa powder, so it does need to be BOILED and not just hot tap water)

(You’ll notice I don’t use cups when measuring dried goods for baking. Cooking is an art from and you can be vague and experimental and still come up with delightful things. Baking tends to be more of a science. Which is why I prefer to weigh out exact measurements and fully recommend anyone who is serious about baking to invest in some digital scales which can now be picked up in the US on amazon for fairly cheap)

For the icing/frosting:

  1. 200g(7oz) plain chocolate (chips works best for me)
  2. 200ml(7fl oz) double cream. That’s full fat whipping cream to people in the US/Canada

Preparation method:

  1. Preheat the oven to 180C/350F/Gas mark 4.
  2. Grease and line two 20cm/8in sandwich tins. (regular cake tins, NOT SPINGFORM PANS, this mixture turns into literal goopey chocolate water, and it will leak out the base of a any pan with removable parts. TRUST ME, LEARN FROM MY MISTAKES)
  3. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk/mixer, beat the mixture until smooth and well combined.
  4. Add the boiling water to the mixture, a little at a time, until smooth. (At this point you will understand my comment about it being like liquid chocolate goop).
  5. Divide the cake batter evenly between the tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer (or round edged knife) inserted into the center of the cake comes out clean.
  6. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing. (Don’t try to have a brain wave and refrigerate them, you will draw all the moisture out of the sponge, yes even if you cover them with foil.)
  7. For the chocolate icing/frosting, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Don’t let it burn or turn the heat up because you’re impatient. Slow and steady wins the race creates the best chocolate cream frosting.
  8. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened.
  9. Set aside to cool for 1-2 hours, where it will thicken further (this you can put in the fridge) or until thick enough to spread over the cake.
  10. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. Offer up prayer to deity of choice that neither cake crumbled in the process. If one does break put it on the bottom, the chocolate will cement it back to place. (If both break, fuckit, put them back together and cover with frosting, no one will know, but know in future you might need to lower your temperature in the oven, or try moving the pans to a lower shelf.)
  11. Spread a little (but generous) chocolate icing/frosting over the top of one of the chocolate cakes, then carefully top with the other cake.
  12. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing/frosting, using a palette knife, or if you’re broke like us, a regular rounded knife from your kitchen drawer.
  13. Refrigerate cake thereafter to keep the frosting from turning rancid, make sure you cover it in foil though or the sponge will dry out. Or if you’re fancy keep it under a plastic/glass domed cover, but do keep it in the fridge, it can last up to a week like that.

Serve cold with topping of choice, or throw that bad boy in the microwave for 30 seconds and watch everything melt into warmed chocolate heaven. Top with ice cream or whipped cream if you want, but honestly even when served cold this cake is moist and creamy enough to not need anything else. Enjoy