Period Like Pains 5dpo

WHY DIE BEES? THE TEN COMMANDMENTS




The first sounded the alarm was none other than Albert Einstein scholar. He said: "If the bee disappeared off the planet, the man would have only 4 years of life." A few months ago, the London newspaper The Independent issued a frightening report on the mass death of bees along the East Coast of the United States resulted in the blog article elserdecristal.
It says that American beekeepers are facing commercial ruin for the mass death of bees, which in some cases reach 90% of its stock. Scientists who study the 'abejicidio' say they have no idea of \u200b\u200bthe cause which originates but blame climate change.
would not be rare that the blame off of GM crops and the multinationals that support them. We know that the "capital" anything goes provided it is business. That I know well Mosanto there and those here. Minister Benavides knows, his assistant agriculture minister and a pair of big business who see you before you see the common good.
Without pollination there are no plants or animals (and perhaps not men). And with GM not only our farmers are mortgage for life to the crime (the seeds can not reproduce and if by the action of wind or, say, bees, flying seed and fertilize other Instead, the private company that patented the mother seed use will continue to grow forever and ever), but we would be destroying the intrinsic richness of our country which is given by a biodiversity that allows different organic crops and traded around the world . Our geography is not flat but steep, coexist here almost a hundred of microclimates (84 out of 114 that exist in the world). That is our strength and our potential. What he has done
Decree 003-2011, published between cocks and midnight, as usual in the APRA government, to condemn to death a special gene bank of medicinal plants, natural fruits, forest reserves and crops native. The warmth of the minister
Brack (known to repel with energy this nonsense), the militant opposition of the nearly forty thousand organic farmers in addition to institutions such as Apega and twelve regions have declared themselves GM-free should stop this action. Bees also grateful.

your comments are welcome!

How Do Stayfree Pad Use Vedio

MY FIRST COMMUNION AND LEMON ICE CREAM

you enter ALL FOR THE FIRST TIME, GO TO THE ENTRY OF 22 FEBRUARY, WHERE MEDICAL HELP FAST THROUGH REPORTS, CONTACT, TLFNOS ...

ANYTHING is welcome.

WHICH know something, LEAVE ME THE DATA IN THIS ENTRY.

THANKS TOD @ S.

For those times and under a Catholic education, we made her First Communion at the age of 7 years, something impossible today, which call for the 9 years of age.

As the 5 th of 10 children and the second of girls communion I had to do with my older sister: Pachi, who she and I with 8 to 7, we celebrate together this event.

With the simplicity of my 7 years, was convinced that after receiving their first communion, was to produce a radical change in me would be a good girl! It would do more pranks! It would be perfect!

was totally convinced, the education received by then, left his mark on my little person, would change and would be another!

To this day, we prepared for a year, catechesis and prayer of the Missal, were among our obligations. Veiled, we went to the first Masses, where some words in Latin, let me rather confused and without much understanding of what we actually said.

Still: I would change!, Was convinced of it and the illusion that it would be "good", were passing the days until early June , the appointed day arrived.

GOOD PINEAPPLE

We dressed, like the 2 sisters, in a white dress, made with the chiffon wedding dress of my mother.
Glorita Riveiro, the seamstress of the family, was in charge of making the 2 dresses exactly the same, beautiful. With a small veil, flowing hair, gathered it in a bun and a white crown of flowers.

With a small missal lined in white silk and a string of pearls, we went to church, where D. Jesus, our pastor, celebrated the sacrament.

But I did not experience any changes, waiting for something ... but nothing happened, remained the same as ever, with regret and sadness, I hoped that in the coming days the occurrence of the miracle: I would be a good girl.

did not, was still a normal girl, naughty and active, loving and very close to Nevis and mine.

PHOTO OF THE SKEWERS

That day, after the religious ceremony took place on our party. There were many, many children, running through the garden of Vista Alegre.


After move clothes, we wore a silk shirtwaist dress with vertical stripes in bright colors.
a queue and we were ready to start our holiday. Opening presents!
were many, some I do not remember, but others were recorded me: a Swiss watch by my grandmother Pacita, a gold ring with a pearl of my Aunt Elena, a medal Our Lady of Miracles, surrounded by my great-grandmother Ellen Pearl, silver bracelets format rings, silver photo frames, medals of the Virgin ... and a medal in mother of pearl and platinum, of the Virgin Mary, gift My mother, with little brighter in the halo.

The thrill of that day, I think that prevented us from consistently, including gifts, clothes and party, there was no joy.

After the meal, rich and magnificent, it was time for ice cream.

Huge buckets of lemon ice cream, were opening and distributing it among all children, were deposited over scoops of ice cream on waffle cones crisp. It was a wonderful thing.

Incredible is to think that so many thing in memory is the taste of a lemon ice cream, a striped dress and some gifts.

Major, uncles, cousins \u200b\u200band my grandmother Helen, could not stop talking and watching us. We should be quite a spectacle.

remember that day as something special, although not the miracle of change.
I continued the girl forever, "Ball."

LEMON THYME PHOTO


I leave an ice cream, no lemon which I find very easy, but if a mango sorbet and pineapple skewers with the same ingredients.

is a delight and is different.

Enjoy.

MANGO AND PINEAPPLE KABOBS LEMON THYME TO YOUR SORBET

For the kebabs:

500 gr. pineapple + 500 gr. Mango + 4 vanilla beans dry + 2 sprigs lemon thyme

For pineapple and mango sorbet :

250 gr. water + 60 gr. sugar + 1 egg white + 300 gr. pineapple + 150 gr. mango

1 - Cut pineapple and mango into small squares (2 * 2 cm .) . Make a hole in the center and insert the twig of dried, sprinkle with lemon thyme flower.

2 - For the sorbet: Boil water and sugar, add it to the pineapple and pre-cut mango. Increasing a tablespoon of lemon juice and egg white. Blend everything in the Thermomix and let cool.

3 - Crispy coconut : micro heat the sugar, spread on silicone brush and sprinkle top with coconut. Bake at 170 º C to take some color.

4 - Presentation: skip the skewers in clarified butter and sprinkle with sugar. Book on absorbent paper.

5 - submit superimposed on l quenelle of sorbet and a slice of mango. Garnish with the crisp.


6 - You can also insert cumquats (kumquats), which give a touch of acidity and citrus wedges.

- Serve with Pedro Ximénez wine. It's going great.

Enjoy!

Wedding Invitation Format To Invite Friends

Amid the debate over the use of GM foods, the need for consumer information and the obligation to protect our biodiversity, Gaston proposes principles that should guide the cooks. Dear


culinary students, that in Peru there are already 50,000. The ten principles of our kitchen that embrace hope in their lives.
1 .- Our kitchen exists because of our infinite biodiversity. Pick the products of our land and hand over your kitchen looking beautiful is to respect, promote and defend our biodiversity through the kitchen. It is our inalienable principle and commitment. 2 .-
inclusion. Search this biodiversity will serve to through the kitchen to make happy not only cooks and diners but also to producers who work every day, sometimes in harsh conditions to bring these products to our kitchen. Fight for the kitchen serve as a tool and opportunity to recognize their work and improve their lives. 3 .-
That our kitchen is a tool to celebrate our cultural diversity. Continue the way past generations started to build a kitchen where everyone had a voice, turning our differences into a virtue and an opportunity. Proving that the kitchen is an example of tolerance and harmony worthy of emulation.
4. - That our kitchen space is a union of all cooks, producers, guests, creating together an attractive brand called Peruvian Cuisine success of which ends up benefiting everyone equally. Understand that no one is above another so that watching and feeling part of the same auxiliary equipment failure of others in the same way we applaud their success. 5 .-
our kitchen around the world seek to promote our culture and our products. Understand that we have been given the most beautiful of our culture, and it is therefore our duty to carry this flag around the world. This show will be contributing to a new Peru, capable of seducing the world not only raw materials but we are, we do believe and feel. 6 .-
Cultivate humility as an essential ingredient of our cuisine. In this world where cooks have become media personalities, we must resist the temptation of vanity and ego. Never forget that being able to carry out the job of cooking every day is more than enough to be thankful for life.
7 .- Take the restaurant is not a point of arrival but of departure. The cook can not close in a life that revolves expected to reach customers. We must leave our kitchens and embrace causes most inspiring, fair trade, environment, sustainability, tolerance. Back to the kitchen with them and include them on our plates. The result: a kitchen more beautiful and powerful that it touches the senses and the heart. 8 .-
That Peru is your home and the world is your neighborhood. Our kitchen has always nurtured all the good things the world offers. We tried, we included and a Peruvian. Would be wrong to believe that it is time to close that window always open to the world. Let's keep it open to everything the world has to share and sumémoslo to all the good that we have to share with the world. 9 .-
tradition today is not tomorrow's tradition. Defend our traditions today with the same passion with which we look for new flavors and techniques for tomorrow. Our traditions inspire and fill us with pride, they are our flag and our face of this new Peru, but our thirst for innovation ever so faint. Always build for the definitive embrace tradition and modernity.
10 .- Understanding this in one sentence: THE POWER OF THE KITCHEN. To include, join, promote, evaluate, transform, inspire trust, share, dream, love. Understanding that the kitchen is no longer a purely recreational space. The cook can contribute to a new world where aesthetics and ethics, class inclusion, excellence and humility, pride and tolerance, embrace forever. FINAL CLARIFICATION

:
We are not against. Our philosophy is to always seek to be inclusive for. We support the defense of our biodiversity. If there is any doubt that might affect trans seeds then we have to protect it. We
in favor of Peru, promotes a policy of developing our organic farming because there is a huge economic opportunity and obvious advantages to compete in the world with it. Against the promotion of agriculture trans unresponsive to our reality.
debates We support heights and ideas that advocate a different position but which defend the interests of Peru above any other interest. Against the use of practices that seek to damage the reputation of persons, we believe that the debate of ideas can and should be much more rewarding.
have NEVER said to be against the existence of products that have been developed with input trans we do not know if they are harmful or not, and because they are part of our reality, chickens fed with such supplies, snacks, drinks, etc. and finally, because this issue can distract from the real issue that inspires us: to defend our biodiversity and organic agriculture bet.
We support people to know which products contain trans any inputs, an issue that was already regulated and waiting hopefully a future enforcement.
In conclusion, we will always be in favor of our biodiversity, organic agriculture as an economic opportunity, tolerance to the choice of a finished product to consume and dialogue in building roads without absolute truths or dogmas, without coming to the use of defamation or slander among Peruvians. Because that is what should always come first, building a prosperous Peru, leading and inclusive.

your comments are welcome!

Exception C0000005 In Tally 6.3

ANTONIO THE GARDENER AND THE HEAD OF RARE HAKE

you come ALL THE FIRST TIME TO THIS BLOG, GO TO THE ENTRANCE OF FEBRUARY 22, ASK MEDICAL ASSISTANCE, BY CONTACT, REPORTS , ADDRESSES ...

you can PROVIDE THAT ALL WILL BE WELL RECEIVED.

IF you know anything, LEAVING A COMMENT ON THIS POST.

THOUSAND THANKS FOR EVERYTHING.

Above all, forgive my delay, I have not felt very well and have not been in the mood for much, but something better, I return to my blog I leave with something.

my shelter I'll run away this week without internet, unless they go to the nearest town ... and yet I hope to dedicate time.

Spend a good Easter.

Seeing my lawn, I reminded the family garden, that of Vista Alegre.

If I remember the grass was: Bright green and Antonio, the gardener, always buried small screws and rusted iron on earth, I said that was good ... not knowing why it worked.

kills Iron moss and the grass grow, I know now, but 10 years does not understand anything.

Antonio, was a very simple man, humble and generous well-worn hands to work in the garden, clothing worn, chewed shoes and ... with a frank and sincere smile.

With a hard life and not without difficulties, spent most of it with my family.


was one more, someone special, it was Antonio.


guided me in my first adventures in the garden, who saw the planting of tomatoes, potatoes, onions, sweet corn ... who was paid and compost every day who lit a fire at a room very humble and prepared food.

This almost always consisted of a head of hake cooked with potatoes, some oil and a good loaf of bread.
Other times, he prepared a small dish of potatoes with a vegetable and a piece of chicken. But his favorite was the head of hake.

I was at his side, lost in thought, watching the fire lit, and with their hands stained ground, thick, calloused, preparing their food. As he took a piece of bread and was served a glass of red wine.


sometimes scolded me gently: "Ball, (As I called it) should not be here, go home ".

But I was, kept him company and I enjoyed that time.


spoke with me like his granddaughter, with love, with joy.
Decidedly, I liked being with him and stay while preparing your meal.

In a small room, all of stone, with little ventilation and located very near the homes of animals, Antonio was his refuge, where he rested and ate every day.

A wooden chair, a cane chair and a small table, were all the furniture that gave life to the entancia.

And yet, always ate sitting in the chair, with the bowl resting on his legs, but never on the table.

A few steps, the blocks, with different units for each animal.


In one, the mare of my mother, "La Jaca", another 2 cows and pigs in the sty.


A left around all the dependencies, with a good water source and a cage of rabbits.
Chickens and other birds, were located not far away, but something away from this area.

close my eyes and think what I see ...

over the coals in his little red enamel pot, cooked his lunch, simple, too simple thought by that time, always mindful of others had more of what they had, somehow, it seemed unfair that there were such differences, some eat in that little room and we did in other big eaters.

I always felt uncomfortable with that sort of thing, with a rare feeling occurred to me, when someone in the service of the family, I had what I had.

is well, that life is so, but it hurts when you love someone and you see, is not what you do if you have.

Antonio But focusing on, in this good man, who died approximately at 90 years and until the end of his days continued to work as a day laborer-gardener for my mother, I conveyed a love of plants on the field, by nature, now, at full maturity of my life, I realize I had the good fortune to know him and meet people so lacking in material things but "rich" of feelings and life.

Can not remember a single bad defense on the other hand, even a small fight, even when inadvertently stepped on a plant you just planted ...


never told me anything but was pleasant, and with that humility of one who has nothing, never showed the slightest snub or discomfort to a baby girl who had everything in principle.

Antonio, our faithful Antonio, who spent more hours with my family with his own, who never took a no for an answer, who, from his humble position, I forwarded something big and worthwhile: the love of the land.

To him I dedicate this post as a hake Chomin you, not as simple as that of Antonio, but really simple and tasty.

Hope you like it and that this love of nature I feel, it can transmit to each of those who read me.

As always thank you very much for visiting.

HAKE Chomin

INGREDIENTS:

· ; 1 HAKE SLICED

· 2 cloves sliced \u200b\u200bgarlic.

· 15 CLAMS.

· EXTRA VIRGIN OLIVE OIL

· ; finely chopped fresh parsley

· Fumet: fish stock.

sprig of rosemary TO DECORATE

;

PREPARATION:

· OPENING CLAMS IN A PAN WITH A LITTLE WATER AND WHITE WINE. Strain the liquid SURPLUS AND RESERVE.

· SEAR garlic in a pan with some oil.

· HAKE Add slices of salt, pepper and flour (round and round). ; brown SHOULD NOT ONLY A FEW SECONDS FOR THE FLOUR FIJARLES. In a dish reserve.

· in skillet or casserole, add some flour. REMOVE FORMING A "ROUX"

· ADD Fumet (WITH YOUR POINT OF SAL) , SLOWLY AND LIQUID OF CLAMS. Forms a "Velouté" which is like a bechamel, BUT INSTEAD OF KEEPING MILK, CARRY A LITTLE OF STOCK.

· cook for few minutes until smooth.

· HAKE Add slices and give them a gentle boil about 4 minutes, Add clams, A SMALL BOILING AND FINALLY THE finely chopped parsley.

· Sprinkle lightly fried sliced \u200b\u200bgarlic DONE MORE IN OIL AND GOLD ; OLIVA. GOLD SHOULD BE GOOD.

· consumed immediately.

IS NOT AS HEAD OF ANTONIO HAKE, BUT IT'S WORTH.

Scooter Stuff For Sale

Canadian beauties visit Nicaragua and San Juan del Sur. New Company

Nicaragua for 4th consecutive year to receive Miss Canada organization represented by Denis Davila a Nicaraguan resident in that sister country, and supported by Henry here in Nicaragua Avilés a friend and the key person to be supported Nicaragua by Canadian charities that represent these beauty queens.

The first visit was for the Miss Canada Natalie Glebova in 2005, who managed to be crowned Miss Universe in the same year and this year the representation is made by Miss Canada 2010 Elena Semikina at 26, Miss Chanel Beckenlehner Canada 2009, Katie Starke Miss Canada International 2010, Ava Ferdowsmakan Finalist and Finalist Derakshanfar Neda; This visit is to support various organizations in Nicaragua as "SOS Villages," but the goal this year was the opening of 3 fully equipped computer centers in the cities of Managua, León and Estelí.

visited San Juan del Sur as a tourist destination par excellence in Nicaragua says Denis representative of the Miss Canada because I believe that is a paradise with a great future and has been visiting one of the best experiences for girls, is being made video to promote the city as a tourist destination in Canada since very few Canadians who travel to Nicaragua on vacation and that is what is intended to change.

The stay in San Juan del Sur has been a success because the girls have enjoyed its beautiful beaches and the charming village streets, they acknowledged that one of the best experience was at a restaurant flavors "The Rudder" highlighting the freshness of the dishes and good service, and fell in love the taste of these beauties, and enjoyed the most traditional to the more exotic menu, among them an octopus very own style of the ubiquitous restaurant's famous fried fish with Creole sauce of freshly prepared delicious ceviche and fish fillet in a sauce of shrimp in this way have the best experience, experience a weekend in the bay most beautiful Central San Juan del Sur.

Such Thing As Glory Holes?

video clip filmed on the beautiful bay of San Juan del Sur and Restaurante El Timon. RUDDER RESTAURANT

The beautiful bay of San Juan del Sur in conjunction with the Restaurant El Timon was the scene of the video click the Grouping The new company, with the song Rafael Gastón Pérez Nicaraguan "When The Sun" a Bachata-Merengue version arranged by the group.

The Aspirations of the famous Nicaraguan group is to place this proposal as the Song Music Summer 2011.

Accommodation on the video clip is very beach, sea beach, dancing and lots of female sensuality that makes the group decide to take the scenario of the paradise beach of San Juan del Sur and the Rudder Restaurant "The TASTE OF SAN JUAN DEL SUR" the best option to achieve their targets and to their fans the best of results.

This video is a great promotional tool for our bay waiting to be used and promoted by tourism entrepreneurs in Nicaragua.

Remember to live these wonderful scenes of the video the most beautiful bay in Central America awaits you.

SUMMER 2011!

Is Jibjab Not Free Anymore

SUN DAYS AFTER THE RAIN AGAIN ... AND A REMEDY PUTS BUGADER

you enter ALL FOR THE FIRST TIME, GO TO THE ENTRANCE OF FEBRUARY 22, NEED HELP MEDICAL REPORTS BY AND CONTACTS. Everything you have will be welcomed, LEAVE A COMMENT IN THIS POST OR IN THE MAIL: elenazulueta@hotmail.com

@ S ALL THANKS FOR YOUR HELP

OUR PARRA

SHELTER

MY NEW ONION

"BOBO", the Bobtail.

THE HENS

NAVICOL REMAINS

SOME OF MY LETTUCE

rhododendron

A HIDING

NEW PEAS

THE young garlic

TWISTED MY GEESE AND DUCKS

MORE VEGETABLES, AND THE SEMI-NEW THE NEWLY PLANTED

COLES AND MY MY FUND LEEKS

AGAIN MY ANIMALS

MORE ANIMALS

GRAND HAVEN MI

impatiently and nervously made my way to my haven, everything seemed fine, despite a little pain with some diffidence, was telling me ...

The farm full of light and color, with oak trees and in full bloom and the hydrangeas quite high, did that for a while if not to make such small signals I kept coming, which would inevitably accelerating and reflecting of its existence.

worst I began to fear me ... maybe everything would be repeated, I thought as I watched as they grew peas. I wanted to bend down and a strong pang stopped my movement, could not, simply could not, the pain was sharp, sharp, and unfortunately, within my subconscious is triggered the alarm. Again!
I felt like when after a few days of sun, rain comes suddenly, quenching all, all wet and we left something off.

Despite being aware of what that meant, I got up and walked through the garden, my children smiling and petting our dog, "Bobo", a beautiful Bobtail. Anyone who saw me, never think what was happening at that time.

With the help of a neighbor, Avelino, we planted 200 onions, it really planted them, as I watched every flower, every bush and breathed deeply. Sitting on a rock, resting and trying to breathe calmly, I was getting carried away, my pills, always with me, helped the pain is waning after 20 minutes, while one by one the onions were "espicha" on the orchard .

Determined to keep fighting and not let myself sink, I gather all my strength, few and insufficient, but necessary to encourage my family, my children and lend a touch joy to their lives.

I decided to say nothing of my condition, keep it to myself and let the weekend be happy as much as possible, and making it opened a bottle of "BUGADER" 2005, Joan D'Anguera winery, a red wine from the Montsant region, consisting of Syrah and Grenache grapes. I decided afford it, tired of so much adversity and struggle against an unseen enemy, I did follow my instincts, good wine, served at about 12 degrees in a few drinks ball, made for a while I could not remember my problem.

Forgetting the pain persisted in not leaving, I made some good cheese, anything recommended to me at the moment, but in these circumstances, I really was indifferent.

A homemade ciabatta, sliced \u200b\u200bthin and lightly golden in the oven, made its pinpoint of delicacy. There was only appetite and a few meats that I have always in reserve, the auction gave impromptu menu.

The truth is that for non-Catalan wine may know this, I will say that is really good, a little high in price, about € 37 a bottle PVP and obviously less price professionals. Still it was worth taking.

I stopped pending a cheek for the next day, of which I leave the recipe and how to develop them. That day, I could not get into the kitchen.

And now, back to Vigo, it took almost 3 days to find the courage to open the blog, to vent in some way, perhaps all the anger that starts inside of me, this anger that makes me feel at ease to me same. The same anger that drives me to keep fighting, keep looking and try to smile always, no matter what.

excuse this temporary abandonment of the blog, having taken so long to answer them, but really I could not, I could not.

I leave my recipe is really good and if you can give you the luxury of sharing it with that BUGADER, do not hesitate to make a perfect combination.

Iberian pork cheek with Armagnac

1 kilo of good clean cheek

Some Flour for

Salt and white pepper, pink pepper balls and green pepper.

A good glass of armagnac

A mirepoix of onion, carrot and leek. At least 2 units each.

chicken stock, homemade and rather small.

PREPARATION:

Season the cheeks, and roll in flour, fry in olive oil and reserve in a bowl.

In the same pot, brown the mirepoix and leave poor or brown, add the pepper balls, place the meat and sprinkle with the brandy. Flambé and add the broth.

Simmer about 3 hours over low heat. Finally, in the last 20 minutes add litchis peeled and rambutan her clit or if you find it is a fantastic mix. I arrived with a tray.

Let reduce the sauce and accompanied by white rice.

At the end of all sprinkled with fresh parsley and chives, finely chopped, a small boil them a few minutes.

I hope you enjoy.

A hug