在伦敦南肯辛顿区(South Kensington) 有一栋“纸片公寓”（Thin House）,宽度最窄处仅为6英尺（1.83米），早在19世纪，这里曾是一个艺术家的工作室。
从瑟罗广场（Thurloe Square）的西南角看去是房子的最窄处，但实际它是三角形的。这座公寓拥有客厅、厨房、浴室、中间楼层则是一间卧室。设计巧妙的同时又不失实用性。绝对是伦敦最酷的视觉建筑之一。

夜，又那么深沉，落单的人，依然无法入睡，深秋的夜,本就多愁，再加上窗外静的可怕,更让人平添几分思绪，躺着，趴着，又躺着，反反复复，依然辗转难眠，这些年，风雨同舟，这些年，苦尽甘来，谁懂这深夜的愁，又谁知奔波的累，一个人出门在外,总会有几许的愁,排遣了,也就释怀了。

Night, and so deep, alone, still can't sleep, late autumn night, this is much worry, plus the window of the terrible quiet, more let a person add a few thoughts, lying, lying, again and again, still can't sleep, these years, through thick and thin, these years, no sweat, who knows this night of sorrow, and who knows the tired of running, A person out of the house, there will always be a few sorrow, sent, also let go.

Millet Recipe of the Day - Finger Millet Dosa
Preparation Method:
制备方法：

Mix the Finger Millet flour, rice flour, wheat upma rawa, curd, salt, and cumin seedsin a mixing bowl.
在混合碗中混合手指小米粉、大米粉、upma rawa小麦粉、凝乳、盐和孜然籽。
Make a thin batter consistency by adding sufficient amounts of water.
加入足量的水使面糊变稀。
Heat the non-stick pan and grease it with the little amount of oil.
加热不粘锅并用少量油润滑。
When the pan is hot, pour a ladleful of the batter and spread using a circular motion to make a thin dosa.
锅热后，倒一勺面糊然后转动平底锅将面糊摊成薄薄的多莎饼。
Flip and cook on both sides.
快速翻转并两面烹饪。
Pour a little oil along the edges while cooking.
烹饪时沿边缘倒一点油。
When crispy, take from the pan.
当面饼变酥脆时，从平底锅中取出。
Serve hot with coconut chutney/peanut chutney/tomato sauce.
搭配椰子酱/花生酱/番茄酱趁热使用。

Ingredients:
Finger Millet Flour-50 g, Rice Flour-50 g, Wheat upma rawa-1 g, Curd-20 g, Cumin seeds-1 g and salt-1 g.
配料：
手指小米粉-50克，大米粉-50克，upma rawa 小麦粉--1克，凝乳-20克，孜然籽-1克和盐-1克。