1 2 3 4 5 6 7 8 Techno Song

Many simple and powerful online

another friend blogger I discovered a new site for simple but powerful photo montages ; on line. To indicate how to do it and the site itself have created a video tutorial, what I hope will be of interest.

La Url del sitioes esta http://photofunia.com/
que disfruteis

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Perlitas 2011

The first delivery of the gems of this year. I know it's just the first, because surely I'm going to keep finding.

Could it be that you have to wait for the pasta start to float? Besides that, unless this pasta the pasta has formally christened I do not see why we should put the word in capital letters.

This event say that the taxes on, not that are recorded through a camera. This perlite came from Piura, thanks to the sending of a reader who lives by these northern directions.

who wrote this ad certainly was impressed by the chapter in which the Chavo del Ocho sold out loud fresh water (from jamaica, lemon and tamarind) and said he was dedicated to bebercio and not trade. And that an international airline could use simpler language or words of common use. As to "water unfit for consumption, for example.

Perhaps the Florida temperature is above 20 ° C, but if the lords of this magazine-supplement our daily Dean do not know, throughout the Northern Hemisphere winter. It would be nice to know what summer deal.

VALIDITY, gentlemen of the newspaper dean. Validity, with Z. It seems they are paid to the gems of this time.

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SAUSAGES BAKED SHRIMP WITH GARLIC-fb3a9183b3




I love shrimp in any way, boiled, roasted, grilled .... but there are certain ways of preparing them forcing us to make at the moment.

This is great way to make it as my friend Anne of Calahorra you can leave them prepared and cooked while put on the table.



ingredients 800 g fresh or frozen shrimp.

2 or 3 chopped garlic, dehydrated garlic even (roughly)

A teaspoon cayenne pepper flakes (optional)

salt, white pepper oil and a splash of port, sherry (I put brandy)


Peel the prawns leaving the head and tail end.
are placed artfully in a baking dish.
Season to taste. Deal
garlic and cayenne pepper on top.
Drizzle with oil and the port (in the mortar mix) Bake

previously heated to 200 º 10 minutes, serve in the same source but will destroy it if you want them to move on.


say q are supersabrosos

I put it in the air turbohorno .

this is the turbohorno for those who still do not know her and if you want info send an email to glendaoria@gmail.com, also one of my assistants star in the kitchen and costs only 65 €.

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careful with this recipe, I tell you frankly, is delas that as you do to test these Missed @, not leave to repeat it for personal enjoyment or for losniños or gifts.

cuidadin SO, I HAVE AVISAO Yaos! ;)


INGREDIENTS.

-30 -370 gr gr butter condensed milk (1 small can).
-1 tablespoon sugar to powdered candy.
"A drop of flavourless oil (sunflower, almond, corn).

PREPARATION:
-Melt the butter in the glass program 30 seg./100 º / vel.3.

-Add the condensed milk and min./temp.Varoma/vel.3 program 20 without putting the cup to evaporate.

Pour the contents into a rectangular aluminum mold we will have greased with oil. Cool 15 minutes before.
When cold, remove from the pan and sprinkle both sides with icing sugar. Cut into squares

and eat.

NOTE: The mold should not be big for the plate out candy chubby.



lu

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That you seem such a good potato salad, a good glass of wine and a good dessert? Super not it? post anything to enjoy it. Ingredients



8 medium potatoes 370 gr of extra virgin olive oil.
5 cloves crushed garlic, unpeeled

2ramas fresh thyme 2 bay leaves,
200 g chopped carrots 100g leeks

200 gr sliced \u200b\u200bonion cut into wedges 800 g
Iberian pork cheek
6 / 8 black peppercorns 3

cloves 1 pinch ground cinnamon 700 gr
rioja red wine. Development


- Peel the potatoes and cut the ends so they are all have the same length and base. With the help of a knife or sacabolas emptied and reserve the water for q will not rust.

- Set in 300 gr glass of olive oil, 1 clove garlic, 1 sprig thyme, 1 bay leaf and set 7min, varoma, vel 1

- Place potatoes in a foil pouch, put it into the varoma and carefully pour the flavored oil above and set aside.

- Pour into the bowl the remaining 70 g oil, 4 cloves of unpeeled garlic, carrot, leek and onion. Schedule 7 min, varoma, turn left, vel spoon.

- Add the cheeks, thyme, bay leaves, lie pi, cloves, cinnamon, salt and wine (the amount required to reach the threshold or signal from the vessel of 2 liters). Schedule
60 min, 100 º, turn left, vel spoon and place the bowl with the potatoes varoma in place.

- varoma Remove the container and reserve. Check that the meat is mellow and tender but add more wine and set 10 min, 100 º, turn iz, vel spoon

- Remove the cheeks and reduce the sauce a few minutes at room scheduling varoma. If you want finer pass the sauce through a chinois or crushing.

- Remove the potatoes from the oil, fill them with meat and drizzle with the sauce. NOTES

-Serve hot

- You can marinate the meat with vegetables 24.
- The sauce has to be thinner than the q see in the picture, I had a little incident with the chaps in the glass.

Bleeding And Backache

Trip Chronicles: Big Sam in Atlanta

a short time ago I spent some days in the U.S.. I was in several places visited Florida and Atlanta. This story happened in that city, in the cold winter season our friends who live north of the continent.

------- For me, Atlanta was the image of Aunt Pitty's Gone with the Wind . It was the city where transmitting the world's leading news. The headquarters of the world's most popular soft drink. One of the many Olympic venues. But none of that impressed me as much as Mike.

My friend M and I we got a cold Saturday morning. S, who welcomed us into his home two of the five days we spent there, was at the airport. It was she who helped us choose a hotel for the rest of the days in Atlanta.

After analyzing various options on the internet, finally chose a hotel. It was a very good offer, accepted a little blind and with some trepidation. Thus it was that M and I ended up recorded in a comfortable hotel in a great international network that faces the home of the Atlanta Braves. The stadium was built for the 1996 Olympics and from a window you could see clearly the place where the Olympic flame was flown at that time. I know the picture is not entirely clear, but may serve to get an idea. Also, if you click on the photo will look bigger.

Among the advantages of this hotel is a complimentary shuttle service for guests who covers just under 5 miles around the hotel. Within those limits are almost all Atlanta attractions we wanted to see.

I'll make a long story short. The first morning, a young driver left us in an area close to Centennial Park. The forecast said it would rain the next day, so I would take advantage of the sunny day as we walk around.

Lowering of the truck, the driver gave us a telephone number that had to be called when we want to pick us up.

After hours of hiking, photos, traffic lights, dancing water, the few people in the street and when night came almost decided to call to make them for us. M called from his phone and told him who said we were in another hotel of the same chain. The driver told us to wait inside the hotel, he would already there. Curiously

: comfortable and warm while we waited in the lobby of the hotel, I heard the unmistakable way of speaking Lima in a group of guests decided where to go to lunch. Peruvians are everywhere.

After several minutes of waiting, Big Sam made his entrance. I had before me such a faithful employee of the Wilkes family that ends up working with Scarlett when their entire world has come to an end. It was exactly as I imagined a lifetime: big, strong, smiling, of uncertain age and, above all, infinitely lovable.

asked us if we were their passengers. When I said yes, we are invited into the truck with an arm gesture. Once inside, he told us that the delay had been caused by his previous passenger. He had that talk only heard singing in the film and finishing off every sentence with a cordial yes, ma'am that I'll never forget.

While driving, which he did with remarkable skill I do not know if it would withstand the aggressive driving Lima, answered calls and all other passengers told how long they estimated it would take to get there. I always ended her sentences with a yes ma'am or yes sir , as appropriate. There was a ma'am who called 5 times to ask the same question (perhaps I should say the same claim angry), and every time Mike was kind enough admirable.

The next afternoon, he returned to pick us up in another part of the city. This time the truck came with more people, so it was little we could talk to him.

On both occasions we were their passengers, proudly showed us Georgia Tech. I mentioned almost in passing fondness for off-site, to the point that made me think I might have wanted to be part of the students, but it was not possible.

Lowering the truck the second night I fired him with nostalgia. I knew that was the last time I would see Big Sam. With its simplicity, his smile and his kindness made Atlanta an unforgettable experience.

Yes sir.

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150 g of whole garlic cloves, 400 g of water

1 teaspoon salt.

Pour water, salt, garlic and schedule ylso 10m, temp varoma, vel spoon. Monitor

ebullcion water when boiling the coción leave 3 or 4 m and stop the Thermomix.

Drain the garlic on the rack and cool with cold water to stop the cooking completely.

termomix
If you can make the following ways:

In a small saucepan on the fire or in a jar or glass container in the microwave. Place

inthe jar or fire bucket with salt water and the garlic

Place it in the microwave at full power and as the water starts to boil, to remove 3 or 4 minutes. Thus the blanched garlic we will force them removed. So

remove the strong flavor of raw garlic.

Drain and refresh with cold water to stop the cooking completely.


tupper In a kind of marinade prepared with 20 g of salt, 100 g of water and 100 mild vinegar, or apple cider, and dump them inside.

next day and can be consumed as a pickle last for many months more and stored in the refrigerator, without any need to sterilize the water bath.

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boxes, necklaces and alfajores

December 25, Gonzalo gave me a box wrapped in Christmas paper. As he handed me the box said "do not eat them all." I unwrapped the gift and saw it was a box of alfajores. I decided to save without opening the box to eat later. We know that the year-end holidays are accompanied by plenty of food.

After a few days, I remembered the alfajores. I searched the box and open it with the surprise I found that there was alfajores in but a necklace. This must be a joke Gonzalo, I thought.

I got to wear a collar grupete meeting.

Near the end of January, I received an e-mail Anne Cé, copy the relevant part below:

A curiosity. Did you eat alfajores Gonzalo gave you? I ask because yesterday I called the friend who was selling and I asked a very strange thing: if I had not found a necklace inside the box alfajores. I stayed with plop face but he explained that his son was playing with a box of alfajores and kept her a necklace there, without anybody noticing.

I bought two boxes of sandwich cookies, one for home and one for which I'll give Gonzalo. As we ate it we do, I assume that yours is that it was the collar.

Between initial shock and laughter, I replied that if I had the necklace, I thought I put it in the box was a joke alfajores Gonzalo and until what had once used. Cé Ana sent me another message saying that the matter would be a good story for this blog.

Then I started thinking about the number of chances that surrounded the story. A child playing randomly chooses an empty box of alfajores of his mother prepared for Christmas and then put a collar. Not only puts it there, but he remembers having been brought there. Another person, Ana Ce, buy two boxes of sandwich cookies, which are chosen at random by the person who sells. Also random, Ana Cé choose not to open one of the two boxes of alfajores (which actually contains the collar of yore) to make me a gift. Open the other if you have alfajores and shares it with Gonzalo. I open my gift, I am struck not find what you expected to find, but I take it as a joke.

No one has to suspect that is an ongoing confusion that began with a child playing. A child whose memory was good that this story of confusion and chances to finish well and all the pieces in place.

Wait, where were my alfajores? I demand an explanation. ----------

do I dislike the word is used lefty to appoint people with left-wing ideologies. Would they say skilled those who have sympathy for right-wing ideologies? No, what goes. Nothing to see. Are skilled and experts working in a trade. How does my natural tendency for the left hand with politics? Mind you, I have nothing against those who opt for leftist ideas. That is everyone.
For the second time in one day, I demand an explanation.

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canapés GARLIC ZUCCHINI PICKLES WITH FOIE




Since I saw this recipe Goizalde on his blog I have done several times and changing a little padding and the means of production.

The first thing I did follow the letter dela foot your recipe, which I copy here as she did.


INGREDIENTS (For about 20 appetizers) • 1 zucchini

not too narrow, but is tight
• flour, egg and batter and fry oil • salt and pepper

• 150 grams of pâté, mouse goose, duck or similar
• 150 g cream cheese (Philadelphia type)
• a handful of grated Emmental cheese PREPARATION


Cut zucchini slices of slightly more than 1 cm, season, go through egg and flour and fry. Remove to a plate with paper towels and reserve until cool.

On the other hand, put the pate and cheese spread in a bowl and put about 10 seconds in the microwave, stir until smooth, cover with plastic wrap and put the fridge to take the body (about 1 hour) or freezer (half hour).

To make this step with the Thermomix, will the two ingredients in the bowl and schedule 3 min, 60 ° C, vel 2.

Spread a layer of half cm of the mixture on each slice of zucchini batter, sprinkle with grated cheese. It may be well prepared overnight and when will serve gets the grill of the oven at full power, place the snacks on the top floor of the oven, close the grill and au gratin until they turn golden brown color.



These other photos correspond to the other form of elaboration that I did after a few days and changing the fill, as I had to use leftovers from a seafood pate you've done the previous day.



This time I cut the zucchini finer using a mandolin and placed in a dish with foil. In each slice of zucchini pate put a spoonful of shredded cheese and seafood. I put in the preheated oven and leave it until the cheese is browned.

When did mount it on a bed (base) Fry onions and peppers in the pot had made GM-D and here you see the final result.





A recipe can be prepared to leave, just a lack of baking and so have some ready to eat sandwiches at a time.

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Chronicles: Airports

Airports are places full of emotions, of people coming, people who are part of that greets people, people who are fired, people crying, people laughing, of people who go alone, of people going together, people who will rather go alone than together, people who accompanied'd rather go alone.

Airports are places of early, late, final decisions, momentarily final decision, no final decision final.

Airports are places where adventures begin, expeditions and trips. Airports are places at the beginning of discovering new names, new images, new customs. Airports are places where they end travel adventures and where memories begin.

Airports are places of miles, kilometers, hours of arrival, departure times, delays, punctuality, baggage, joys, sorrows, smiles, tears, laughter, anxieties, tranquility, fears, calm, kind of clumsy.

Everywhere they look, the airports are points of departure and arrival. -------------

From this blog send a big hello to my Egyptian friends Eman , and Mohamed Tarek , employees of Global Voices in Egypt, whose country is going through difficult and decisive moments .

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chocolate frosting, PISTACHIO BREAD AND BISCUITS FIGS





Looks like a long month of delay is not?? As if! totally true lol.
But that does not matter much? Well, no! because this nougat you can do at any time of year surely will give a good account of this tablet.



Ingredients 250 gr of melted chocolate into pieces granders
250 g of milk chocolate into pieces large
80 g lard 200 gr pistachio
whole peeled (use half and half put pretzels) Preparation



1 - Put the chocolate in the bowl and set 30 sec - progressive vel 5 / 10 (for progressive vel mod 21 5 / 9)

2 - Add the butter and schedule 5 min- 37 - Vel2 (for model 21 the temeperatura be 40 º)

3 - Pour the nuts and mix 15 seconds-vel 3 (mod31) and 15 sec-vel 2 (Mod 21)

4 - covered with a sheet of paper or parchment paper 2 boxes of wood or rectangular molds used type plum cake and overturned vessel ontents elc. Spread filling in the corners well and smooth the surface.
Let cool and enjoy ...

suggestion ... can be used only chocolate fondant.

To do this in microwave or double boiler just have to heat the chocolate with the butter, not much, but just enough to make it as suficiemtemente melted to stir and add the chopped nuts and cookies. We
step n 4 in the same way.

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Tutorial. How to create our own actions in photoshop for machining processes audiovisual

Un amigo me pidió hace few days if he knew how to save effort in a task he would repeat many times, to reduce size and weight of many photos. I answered this, I went or pseudo tutorial:
There are methods, such as lightroom packages working with images and is the program that uses a lot of professional photographers. ; As I have not installed and want to continue loading the gossip with programs that only use once, do it with "photoshop "


Do you know ps actions?
The actions pane starts with F9, you get a window to the right of the program environment with prefabricated some actions in this window below you have the option to create a new folder: Give appropriate name as " reduce photos" , select this folder and it creates a new action. Is done by clicking an icon that is a little more to the right of you took to create the folder.
notice that you have been on another little icon red, such as the "REC " electronic devices. This means that everything you do now with the PS will be taxed in that action so try to go step by step without rectifying and taking things very clear. If you have to correct also clears the way for action to be taxed in the ongoing correction in the process.


Example action
- Image -> Image Size-> (to desired size) -> save once you've finished. Dar al stop (next to the REC ).


- There is a very good option to reduce the weight of the images puedeincluir as a further step in our action, which is as follows:
File-> save for web and devices. PS This tool reduces you to stop the weight without reducing the quality much, and may well be the last step of your action to reduce the weight of the photos.


- Having downsized. When you are finished remember to give the STOP (square next to the rec ) if you do the steps you stay as a step in the action.


What mystery of all this? Well
easy: you have spent time with the first photo by taxing the action, and not have to repeat ever again, for the following photos were open and only have to give the play in control panel actions, and alone will make all the steps.


Indeed actions can import, export, save and upload to your PS, there are a lot of web sites with which it shares most impressive.


I put a catch can guide you.