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
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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
