Saturday, March 26, 2011

Wella Hair Straightening Conditioner

faller to the Ribera del Duero

No it took a lot of force so that I embarked on this escapade. So I made my case and given the date of Valencia (full fault) I went to Madrid to make a stop for two days until we were in way to the Ribera del Duero.
With the AVE in half an hour I stood in Madrid on Wednesday 17 March at lunchtime. Well!. He had stayed with my friend Miguel Angel Almodovar that I made a proposal difficult to dismiss: eat a cooked Madrid in Casa Carola. The place is very homely, with tables not too far apart, with a whiff of cooked and you get to the entrance. I go to the table (my lunch companion had not yet arrived) and I left with some flags, onion, bread and a glass of champagne. The truth is that I thanked them cava detailed view of the food but we were going to take (like all other people. Is the food during the week) do not know if got along very well. I hurried up and waited.
A few minutes later came Michelangelo and the show started. First a very juicy nuggets cooked remains to swallow in one gulp. To continue a good pot of stew noodle soup: warm, of which revive the dead (the day was ugly, ugly wind, rain, cold), mild flavor. Five people had to but we got not too much because we expected the king of food: cooked. And came. A source with chickpeas (incredibly soft and tender), carrots, potatoes and a vegetable more. Another source with bacon (sweet and mild flavor), ham, chicken, hock, black pudding and chorizo. Next to them a bowl of grated tomato with lots of cumin. He explains it is for the beans, lest they provoke the usual gases. The mixture is delicious. The truth is that the stew I feel like a charm. All washed down by a young wine of Madrid, in the house. Good companion cooked.
I love when things start well!.
That night I decide to stay with a friend for dinner at home, quietly, Iberian, good cheese, tomato raf, belly, peaks, accompanied by a wine from the Ribera Pago Senda Misa (sweet, round, elegant .. .).
The next day my friend had been with Jesus. Came under stress and with little appetite, things work. He suggested going to eat El Olivar de Ayala Andalusian tapas place in Madrid. The restaurant is spacious and well-organized. There are several spaces. As soon as we sat in the room next to the bar to take us a while straws we were hungry. A few minutes later I could not resist asking for a montadito of 'pringá'. The memory of my trip to Andalusia: a kind of pâté made from the remains of the stew. Bodadillitos come two stuffed. We devoured them. Then ask a few anchovies (homemade, with proper boned, salted, as they should be-) to annul its unadorned flavor pleasant salting. We also call a goat cheese grilled with reduction and PX (great!) And on top of pen with mojo picon (tender and tasty Iberian pen with baking potatoes and a spicy salsa mojo picon it. Delightful dish).
At night, we went to La Gorda in the neighborhood of America to test the cuisine Chinese restaurant, a mixture of Peruvian cuisine and China. The premises are modern, beautiful, well decorated with a warm atmosphere. We are located on a table (the distances are extremely small. Luckily nobody comes to the next table and we are somewhat larger), as we came one petal, came the mencia 2008 (Bierzo) came creamy, tasty and well-integrated . As an appetizer and detail of the house we put a bowl of popcorn a different type that we usually take. They are very rich. Ask a ceviche as a starter (which comes as a carpaccio) happy. Also bring two sauces that bite both warn us (one of which is extremely hot). Another entrant are strips like french fries but they are accompanied by sauces cassava. The entrees are fish wrapper that sauce with vegetables on the plate. Those who said they ate was tasty, although it was no big deal. I ordered a hamburger to his style. I thought it was something special and I found a burger, which was rich but I am disappointed at the plate normal. We were disappointed not to find originality. For dessert we shared a chocolate cake. Perhaps
not successful in the dishes. We thought that was. Now if the place is well worth a visit.

The next day we start our old to meet the Ribera del Duero. After driving a few hours and since it was lunch time. After several unsuccessful attempts, we reached the village 16h Carbonero el Mayor, where the bar-restaurant The Twins have a good pity and feed us. We sing the lunch menu but we decided to ask for a letter. The first English soup that looked really neat and a delicious stew. As seconds a crisp and tasty pork and beef tenderloin impressively large (tender, juicy, and the point I like). Unmet ask us a homemade custard and chocolate ice cream with black pine (still licking me to remember). Since we are conducting ourselves with a couple of beers.


We the people of Onesimus Quintanilla, where we will have to move camp to visit a winery. The hotel is great: on the banks of the Duero passing huge, thunderous, mysterious next to the Fountain Inn Aceña Duero and stunning views of a bridge we have a stone throw away.
is time for dinner and stayed at the lodge restaurant. The restaurant is elegant, well-dressed tables and a distance between them flawlessly. We put a great Portuguese oil to play with the bread and ask us a Emilio Moro to join us for dinner. As details of the house we put a cream of mushroom with quail egg. We prepared the taste and makes us see that we're going to have fun at dinner. Shared as a starter dish of the trip: a sweetbreads with artichokes. Tasty, delicious flavor. Artichokes in two textures: as steaming, tender flavorful, and other rolled and roasted, crunchy. Certainly a dish ten. As pork entrees and cheek. Both tasty, with no heavy flavors despite the strength of the dishes. On this night we skipped dessert.


next morning and after a good dessert containing up churros and a home-like cake, we went to the cellar Matarromera . It awaits Ines and next to a small group guides us through the winery, their preparation, their drums, their cellar 'sacred' where they keep several bottles of all vintages, the magnum and other higher capacity bottles of the royal house and also the owner of the warehouses. After entertains us the visit with a tasting of two of their wines, and other parenting Matarromera I can not remember.
We left the winery and headed to lunch at a roadside inn. Noisy, crowded but we sat down and asked the home menu. We Castilian soup, stews and salads also. Seconds chops and other meats. Homemade desserts but not outstanding and all accompanied by beer.
In the afternoon we go to Bodega Arzuaga . Imposing building: hotel, spa, restaurant and wineries. We get lost and arrive late for the visit. Yet we can join the visiting team but we charge (30 € per head). We reached the end of the visit and we are in a group of about forty people. Nothing I saw this morning. Upon completion, each home. Then go.
That night we dined at our Posada Source Aceña because we have a tasting menu dinner at the contracted price. To start a delicate beef carpaccio and savory. We are the cream of mushrooms the previous day but this time with a poached egg. To continue a fish: fillets of sole with vegetables and a cream background. Really good although the fish is a bit strong. As a duck breast meat dish with a cover fruit tempered. The contrast of warm duck breast with strawberries is really good. All the dishes we dip with Cruz de Alba, 2007, a right bank and accompanying soft without imposing. Curd dessert with honey, fruits and nuts. Tremendous dessert. The truth is that the menu is fantastic but we see something hearty dishes for the length.
The next day we set off back to Madrid. We stopped at Segovia (what else?) To eat. We try to go to one of the best known restaurants but of course, there are not tables. Along the way we find Casa Vicente a typical restaurant Castilian, decorated with wood, white tablecloths and the whiff of good work in the kitchen. From its extensive menu Segovia see a typical menu and we'll take it. House wine and water for watering. At first a English soup that makes us smile again and forget the fatigue. In the second pig. The writing touches a Jamoncito. Crispy, tender, soft ... rich richer. For dessert, homemade custard.
good trip and good times. A repeat.

Friday, March 18, 2011

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THE CONSTITUTIONAL COURT TO A GENERAL PRINCIPLE OF THE RIGHT OF ALL RIVER ANDALUCES



The Constitutional Tribunal (TC) denies the recognition of all Andalusians be able to manage its river par excellence and geographical structuring invoking the interests of citizens Murcia and Extremadura, which still I do not understand that they can, and why a Constitutional Court as the new comes into the cloth of political middling as the now retired Rodriguez Ibarra. The TC will cut the Andalusians when they voted the present Statute, that's a fact. Article 51 of our statute is almost of the few who could understand that conducting a petition plus Andalusian rights over the previous statute, and yet we amputate it. Cite them, "The Autonomous Community of Andalusia holds exclusive jurisdiction over the waters of the Guadalquivir Basin that pass through its territory and not affect another autonomous region, subject to overall planning of the hydrological cycle of the basic rules on environmental protection environment, the hydraulic public works of general interest and the provisions of article 149.1.22 ª of the Constitution. "

The Guadalquivir river, went to the adoption of the current status Andalusia, a general principle of law of all Andalusians, is the birthright of each and every one of the Andalusians was no legal recognition, but de facto and in fact was, is and will be, despite TC centralist claims. According to this conception of law, general principles of law are an important part of legal science. That whether or not incorporated in a particular legislation, ie, whether or not recognized by the political will may not be relevant, but if it is of course for the Andalusian historical nationality as he must fight for your identity , structuring, legal and economic geographical and not crumble. So this sentence could have been clarification as to what falls within the Guadalquivir basin and what is not, rather than restrictive, leaving both Article 51 of our statute intact and meet other surrounding communities . Reject that article in full increasingly separated from the will and the sense of citizens and the general principles of law that person, only produces a vicious element, which dictates the TC affects its credibility and presumption of good work.

Moreover, the wording of that article, has not reserved any flow or anything like that and also being fully conservative citing several provisions of the constitution (which I understand there was no need to do so), which was requested and must continue to demand and is asking for his transfer in the ordinary administration of the Guadalquivir, which environmental and biological terms are many experts who determine the best way to manage a river and its water is as close as possible, ie from Andalusia.


A new attempt might forget that the Andalusian our rights from the centralism of Madrid, although it seems to be more difficult to do unless you want to dry the river, perhaps everything will come.

Monday, March 14, 2011

How To Fill Out An Amscot Money Order

Palmeritas

The Palmeritas snack crackers are a great: easy, which is always good and delicious to drink. This time I improvised with what was in the pantry cottage of my friend. I apologize because although the idea is good and the taste was fantastic, the pastry did not rise as it should because the oven was wood and did not get to go up to the ideal temperature for this. But well, were delicious and not repeat them to discard them look nicer.
Ingredients: Two
pastry sheets
a can of pickled mussels in a pot of tapenade

egg

Remove some of the liquid marinade mussels and mash with a fork to make pasta. Unroll the puff pastry and paste smeared all mussels. Roll one side and the other to form Palmeritas. Paint the roll with beaten egg. Cut the pastry
doing bits of an inch wide. Go put each on a baking sheet. Repaints Palmeritas each with beaten egg.
Stretch the second sheet of puff pastry and smeared with tapenade. Roll each side to form Palmeritas. Paint with beaten egg and cut into pieces half an inch wide. See also placing them in the baking tray and paint with egg.
Bake at 200 degrees until you see brown. You can turn them over to take the same color on both sides. If grilling be careful because burned away. Probably best to let it brown without browning.
Cost: cheap
Time: half hour
Difficulty: "?

Enjoy!

Saturday, March 12, 2011

Age Of Empires Cd 2.0a

mussels and lamb tapenade Mediterranean Tartlets the father

The lamb, chuck, love, juicy meat that melts in your mouth, delicious ... mmm yum! This time I wanted to do something differently than they usually do. I had fresh rosemary, orange. So Mediterranean lamb! Is there something more Mediterranean rosemary and oranges?

Ingredients:
suckling lamb Shoulder
5 fresh rosemary garlic
an orange oil, salt, cognac

the shoulders do to make a few cuts where spices. Room on both sides. and add a splash of olive oil. Place on a baking dish. Put in the cuts you've made the sliced \u200b\u200bgarlic and rosemary branches clean.
Injection well as the shoulders with the brandy, using a syringe where you can put any liquor you have at home. In my case I have a great cognac with a truffle inside. You can not imagine that flavor away when I open the container where I keep it.
well
Once injected, put orange juice on top: esprímela well above the shoulders.
Cover the dish with aluminum foil to closing out the meat is just right.
Put in preheated oven at 220 º for 45 minutes. After this time, uncover and re-enter in the oven 200 ° for fifteen minutes or until golden. Remove from the oven and turn it over (to brown the other side) and back to get another fifteen minutes or until golden.
When done, remove from oven and scrape out sprigs of rosemary and some of the pieces of garlic (if you like the taste of garlic, do not remove all the pieces. They have a delicious taste garlic). The broth that has the bottom of the roast put it in a saucepan to reduce over high heat. Once you see the sauce begins to thicken, it's time. Emplate each shoulder with sauce on top. Serve with any grilled vegetables, salad, potatoes ...

Price:
half Time: hour and a half
Difficulty: mmmmmm

Bon profit!