How To Suck Your Own Penos

celeriac cream and white turnip

I have a good friend who lives in Morella (Castellón). There, apart from other businesses, is dedicated to cultivating a small garden. Some time ago it has become a vegetarian and, of course, then to jump to make their own vegetables (and taking chances) was one. In his garden, and because we had to remove harvest products was I met with a celeriac (who had not seen in my life, but since then I see it for quite a few grocery stores in Valencia), rather than using the leaves as be done in the celery, celeriac what is consumed is the bulb, the root. A large bulb, meaty flavor of celery recognizable but slightly different flavor.

also gave me two white turnips and a radish something grown up. With them I decided to make a cream.

Ingredients:

half celeriac

2 white turnips

1 radish (expendable)

The development, like that of all the creams, it is extremely easy.

Peel and cut into pieces all turnips and celeriac. Bring a pot of salted water to the fire, add the pieces of garlic and cook for about 40-50 minutes.

Put the pieces of garlic (do not throw boiling water) and crushed with a mixer. Corrected proof and salt. Add boiling broth to get the texture you want. You can add a small piece of butter to have more shine.

can be hot warm or cold. Cream flavor is fresh, surprising. Very delicate. I especially liked. I thought about putting some spice but I decided not to add anything because it is very aromatic and its taste was more than enough.

Cost: guess that cheap (I've never bought a celeriac)

Time: one hour

Difficulty:?

Bon profit!

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'Canelonones' Bread lamb

No, I was wrong with the name. I have called canelonones first because they are larger than normal and then because I have not used bechamel, that is, 'odd' of bechamel.

wanted to make a bechamel cannelloni but no more than flesh and meat sauce. And that idea, this recipe.

Ingredients:

2 lamb neck

2 tomatoes 1 leek beautiful

1 sweet onion 1 red pepper

a splash of cognac

glass of water

spices: salt, pepper, rosemary ....

parmesan lasagna sheets

Clean

necks of excess fat and clean the vegetables and cut into large pieces. Put a splash of oil in a pressure cooker and season necks. Doral everywhere.

Once browned, add a splash of brandy and let it evaporate. Add the chopped vegetables and half a glass of water. Add some more salt and spices such as rosemary, pepper.

Close the pot and let it continue cooking for 35 minutes once you uploaded the valve. Once time has passed let it cool down the pot without putting it under the tap. The necks are very tasty and very fatty. If you let cool you can remove excess fat Spoon and smooth because it will have become solid.

Once cool, remove the collars and shredded meat. Cut in small pieces. I thought stop bits to be noticed and not grind to make it more juicy.

Shreds vegetables along with broth and put it on the fire to reduce. Taste test case requires correction. Let boil until it is smooth.

While

've put a few sheets of lasagna (larger than the cannelloni) in hot water (or as specified by the manufacturer) and the time it says on the box. A source

the oven has these great cannelloni stuffed with chunks of lamb neck meat. They're hard to roll but the result is well worth the effort. While the sauce covering the cannelloni. Put something over Parmesan cheese to grill (or any cheese you like). Broil for about five minutes as the salsa was hot, does not take much more. And these canelonones ready lamb!

Incidentally, I made 7 cannelloni which are those that fit into the source but there is meat for 10 or more cannelloni.

Cost: cheap

Time: 90 minutes cool

meat Difficulty: bit.

Bon profit!

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Brief biographical notes on another pillar of the Boards Liberalista

REQUENA FERMIN DIAZ: Arabic and Andalusian nationalist


Brief biographical notes on other the pillars of the Boards Liberalista
Hijano
Manuel del Rio

always difficult to include in a few lines the vicissitudes of the life of a character. If, moreover, that path is as intense as that shows Fermín Requena, work is more complicated. Try to emerge unscathed.

Fermin was an elementary teacher. His profession led him to leave his hometown, Higuera de la Sierra, once approved for competitions. A 19-year Requena who joined the first class and moved their few belongings to the city of Algeciras. From this moment on, a long and intense journey throughout Andalusia that will take to be recognized by each of the cities through which it passes. Official Chronicler of Algeciras, plaque in memory of her figure in Higuera de la Sierra and Antequera, plazas and appointments of Son, among others, mark your resume.

Motives for both recognition?. Consider that not talking about only one teacher, which is something. If teachers are usually a great deal of offers by the other, work which is recognized by the learning of their students, in this case, we are faced with a teacher that she wrapped up her day job was writing books, participate in social and cultural life of their community, etc. The involvement of Requena and their struggle and for others it became clear candidate for the achievement of these merits.

was a teacher who had his own concept of education and
trying to explain and also to defend it. His life experience, your stay at several schools for thirteen years Melilla him understand education as a very useful tool to start throwing relationship between three cultures, Christian, Muslim and Jewish-sentenced to understand simply because they lived in a premises: the Protectorate. His educational proposals were addressed in this regard: Hispano-Arabic schools, the medarsa, the necessary construction of schools in the neediest neighborhoods ....

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MECHA FLEIZ MEETS RED BARON

HAPPY BIRTHDAY MY HEART RED
AMERICA 1927 - 2011
84 YEARS OF LOVE AND PASSION FOR THE SCARLET

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creative craftsmen.

I have given a taste of bread rolls Artisan Creative. I have provided 11 rolls of different flavors for you to try. The first is to acknowledge the generosity of the company and Chelsea which is what the idea and makes. The second is that I explained that I am not in the field of restoration, just a lover of cooking and, therefore, gastronomy. Still, wanted to bring me these rich muffins. Very grateful.

We talked about the bread, on the development (this Last weekend, in fact, made a few loaves of flavors but unprocessed whole process of bread. Now, after unattractive but tasty result, I decided to make a real effort: to make dough and make the whole process of bread. Ains! and I tell you the result) on organic products, artisan breads, the flavors, how unattractive it is often the bread in Valencia due to water and climate and, especially, the care with which little is usually developed. Come on .. we have to be almost a weekend to continue our conversation. It was a very pleasant conversation and very instructive for me.

I commented that already work with some restaurants: Make It Your Own, The Cradle of bou and then some I do not remember ... L'Almelo de Sagunto. And they are slowly introducing them to the restaurants that take care of the bread as an element to give pleasure to the guests.

Well, but let the rolls. They come in tomato, tapenade, Galician, seeds, rye, oats, walnuts, pumpkin. And the produce of different sizes and proportions.

The truth is that I've chewed all. I loved the pumpkin, soft with a sweet touch of roasted pumpkin (but not impertinent). I've fallen in love with the tapenade: tasty, fluffy. That has fallen over. I could not help.

Tasty and sweet with a touch of nuts, walnuts and raisins. Supercrujiente Galician bread. With good taste to the grain of the pumpkin seeds and more seeds.

truth: I liked ALL! I appreciate you do not have a shop near my house because I eat bread with bread every day.

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sardine quiche Pancakes with mozzarella

Those who follow me know of my love for the quiche. It seems an easy dish, resultón and inexpensive making them a great ally when wanting to look good and you have to use what you have in the pantry.

This time a friend came to dinner and had no time to go shopping and I thought 'I make a quiche and a salad and roll. " And this is what I did. I remember I've already done a pie more or less the same, original recipe Falsarius (actually the first recipe in my blog: ' sardine pie') but this is a quiche: no puff pastry uncovered.

Ingredients:

a cup of coffee from mild oil

a cup of coffee soda

a tablespoon of baking flour

a can of sardines with tomato

mozzarella cheese slices

mass for quiche and I have put in many recipes. In case you have not ever read: put all liquids (gas and oil) in a bowl. Add baking soda and flour begins to set until a dough ball that is not too hard, it is easy to work and it separates it from your hands.

Open the can of sardines and mash with a fork (spines included, and provide calcium to your quiche).

In a small oven (which I used for these measures is 20cm in diameter. If yours is bigger, remember to increase the quantities for the mass and filling) spreads the dough gently. As tends to withdraw, do not hesitate to spend few minutes to climb the walls of the container.

Once you have an extended mass, put the mashed sardines. Distributed well and covered with layers of cheese.

Bake at 180 degrees for about 30-40 minutes. You can put a few minutes to grill (there are always more beautiful scalloped) and you're done!

Cost: cheap

Time: one hour

Difficulty: mmmm

Bon profit!

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calabacineras

I never liked the tortilla zucchini, find bland and too soft. Hobbies. But I had some beautiful zucchini and eggs too. Everything indicated that I made a zucchini omelette but otherwise I thought it more palatable, like an appetizer or main dish with some salad or vegetable. In the kitchen.

Ingredients:

beautiful

1 zucchini 3 large eggs

a piece of ginger peeled prawns

(about 15 chopped)

a little jet

PX horchata (eg 70ml) salt and oil

Grate zucchini and place in a colander with salt to drain excess water.

strips in a bowl and grate the ginger. Add eggs and beat well. Add a little salt to beat them.

Cut the prawns and saute with a little oil. When something made (not quite) adds the stream of horchata. Let boil gently together and living room. When reduced, add a splash of PX and let it continue to decline. When taking creamy texture is the time to remove from the heat and set aside. We must add to the eggs when is warm, almost cold.

Add the zucchini to the eggs and ginger. Moves well. Add

what you've done in the skillet (the prawns with sauce) to squash with egg. If you want to enhance the flavor of fish (sea) of the patties, you can add shrimp with a piece of seaweed (I used a Japanese, but you can presciendir of them and are very rich too).

plates had to yorshire pudding and used to shape the patties. You can also do other molds that can fit in the oven. Distributes an amount in each hole and place in preheated oven at 180 º for 15 minutes (or until you see they are made and taking a golden color. Will depend, baking time, the thickness of the patties). And enjoy!

Cost: cheap

Time: 30 minutes

Difficulty: you see any?

Bon profit!

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FACING AMERICA unstoppable

hand face Red Baron hand with the Peruvian police

About 150 American box fans were assaulted by riot and beat these in response to an agent who had coratduras type knife stabbing and was transferred to a hospital.



About 150 fans of America de Cali ended up fighting with police officers and ended up wounding one of them after the game between the University and the Colombian box Cream Cup.

The fans, to which some palquistas threw objects at the end of the meeting, were excesses and were repelled with sticks by about 25 policemen. Near the exit leading to the west of the stadium concourse cream fans attacked a police officer who was transferred to a local clinic.

the end, fans had to be removed from the court as a faction of the University bar was waiting outside the giants begin Tie a fight which was controlled by riot police before the red fans were removed from the Estadio Monumental.

WITH THE GUN IN HIS HAND, Chuza Boleyn and Balin RED BARON HILLS WILL ALWAYS BIG SOUTH AMERICA AND THE COUNTRY
CHOLO CAGON, CHOLO CAGON, CAGON CHOLO .. ..

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POLICE IN PRESEASON

America continues adding victories in friendly matches

L you Álvaro Aponte won 2-0 at Sporting Cristal in Peru. William Zapata scored both goals.




L os 'Red Devils' continue their positive step in the preseason games, this time in their participation in Cream Cup organized by the club Universitario del Peru to present your equipment. In the compromise that opened the gala day, America beat Sporting Cristal with notes of William Zapata.

football of 'scarlet' seems to have more cohesion with the passing of the matches, the game of the night 'Crema' demonstrated fluency and cogency. With the squad that will form the basis for the League Postobón Aponte those are imposing a style.

The party was at times intense and the temperature rose, but the willingness of both teams for giving the show the fans cheered. The best moments and the goals came in the complementary part.

The first goal came after a move to pure talent Avilés Hurtado from the edge of the area made a dribble to elude two defenders and get in front of the goalkeeper. So stretched out his right leg to touch the ball was William Zapata kicked in the left-footed goal box to the empty frame.

A minute later and to the surprise of the equipment brewer William Zapata himself drove a 2-0 lead. This time it was from outside the area, stepping on the ball to shake off the marker and place the ball on the stick farthest from the goal defended by Erick Delgado.

The clash was a tense moment when there was a spat between some players after a balloon attack by a Peruvian football player. After the altercation Fabián Morales saw red. American

play next Friday February 4 at six pm outside the University homeowner.

Training

America de Cali: Leandro Castellanos, Fabian Morales John Lozano, Andres Cadavid, John Jairo Pai, Avilés Hurtado, Ivan Vargas, Jorge Barquero, Ever Zarate, Jorge Artigas, Duván Zapata. DT: Álvaro Aponte.

Sporting Cristal: Erick Delgado, Carlos Espinola, Walter Vilchez, Germain Rivera, Yoshima Yotún, Daniel Sánchez, Luis Advíncula, Yancey House, Gianfranco Espejo, Luis Escalada, Miguel Ximenez. DT: Guillermo Rivarola.

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RONAILLE NEW PLAYER OF LATIN AMERICA TRUINFO

RONAILLE: FRONT BALL DOMAIN

In the afternoon of Tuesday, the new player from America, the Brazilian Ronaille Calheira, became the administrative headquarters of NEW AMERICA to sign his contract with the institution.


P ara 26 year old striker Colombian football is not uncommon. In 2008, after a test workout with Deportes Quindio, convinced the team coach Nestor Otero to keep the coffee table. He signed a contract for one season but due to a Peruvian football proposal and have not reached an economic agreement with Quindío, only stayed six months.

In Peru won a national title was top scorer of the championship and won the Copa Sudamericana classification Huanaco Lion.

scarlet to the new Colombian football striker is very crowded and competitive so you must train a lot because all the teams are demanding. Colombian championship, in his opinion, is harder than the Peruvian. The central defenders he faced in 2008 were always loyal, if not unaware that marked him hard.

In the current situation of Colombia know enough tournament saw on television as the national championship game.

"America is a team that has a name in South America and worldwide and having already left once national champion runner and scorer once a professional tournament come with high hopes of doing well and perform in a club as big as this, "said Ronaille on arrival at the administrative headquarters of the New America .

Ronaille says of his game is like that of all the strikers who are always trying to make space, like any good Brazilian is dominating the ball but having spent the last three years out, in tournaments such as the Colombian and Peru, has learned to hit more and be strong in the area.

His style fits the needs of technical and only expects to start work Aponte with coach needs to know that DT has scarlet.

By: Office of Communications NEW AMERICA