Build A Carving Bench

MORE HELP AND MY THANKS

This week has been extraordinary. Different.


never imagined I had so much support, almost 220 blog entries, 35 post, which started in the previous post and 40 e-mail from individuals in the blog.
to go out for coffee this week with a blogger from Vigo, called me y. .. much detail!


In a world where there is little fellowship where everyone goes about their business, I've found with the help of many people who do not know me are turning to help me.


Just know my name, most or you are not friends, just know the blog and sometimes not even that, but still ... you are still the best people I've met.
Saving close friends we all have, many of you, without knowing anything about me or at least very little, you are there, giving me encouragement, directions, web pages AMAZING ...!!! !


I experienced a feeling of immense gratitude, not how to define it: I felt sad, tired, nostalgic and at the same time I started to feel cheerful and lively. A truly explosive cocktail of feelings.


As the days passed, I found better your tickets did that miracle!


thank you is enough, my gratitude to all who are helping me be infinite, but I hope days of medical consultations, to send copies of reports, visiting specialists, talk to one and all, .... I think it only sold out!


But unfortunately I have not found anyone with a case like mine, the few contacts I've had, tell me again:


"is that no cases like yours "


" is that so many years with a pacemaker (19) and now a rare rejection ... "


"If you are already operated 3 times to move, and were changed and cables ... "(actually, in all, I had 6 heart surgeries).


" Sure, we know how everything is inside ... "




still will not give up me, is a promise I made to myself, I will pull ahead, as I always have and that ultimately will just a bump more.




BUT LOOKING FORWARD, SENDING DATA FOLLOW THE TOWEL .... do not throw nor do you. I still need OS.


Today I would like to mention to my first memory, at least I think it's my first memory.


With just 3 years, Nieves, called me from the garden, one day in spring. She was there with a newborn chick who was dying. Golden yellow, chubby and very small. It was the most beautiful thing I remember.
His mother rejected him. Why? I will never know.
her, grasping her hands, large and spent so much work, I requested the blanket from the cradle of my wrist. I gave it thrilled and happy, removable so of my precious toy, "the doll quilt."


With it wrapped the chicken, covering it well and I had my hands until she began to move and revive.
time do not know what happened, do not remember, but if my hand up Nieves the small and helpless chick back to life, with my help and Nevis.


I think it's my first memory: Just 3 years, a sunny day, a farm with trees full of flowers, a sick chicken, Nieves always beside me, and ... the chick that comes to life.


Perhaps what is happening to me these days, I remembered that memory and that although it has nothing to do with the kitchen, if all that I have felt this week.


as I could go from feeling alone and lost to meet together and with help and answers.

A tod @ s you I dedicate it to your disinterested help in your time.


LOOKING FORWARD BETWEEN TOD @ S FIND A SPECIALIST THAT, YOU NEED BOTH.


Many thanks. I can not tell anything else.


IS MY RECIPE?


cream potatoes and fresh chives:


Nieves I prepared it, when she was sick or something pachucha.


INGREDIENTS:


1 / 2 KILO OF CLASS PREFERABLY POTATOES "KENEDY"
HOMEMADE BUTTER 75 GRS
30 grams of finely chopped chives
1 / LITER OF WHOLE MILK
A INITIAL SOFRITO BUTTER, ONION AND LEEK chopped fine (brunoise). RESERVES.
SOME SALT AND FRESHLY GROUND WHITE PEPPER.


PREPARATION:
Potatoes are cooked in salted water, drain and pass through the food mill,
WILL STIR BUTTER, SALT IF NEEDED, THE MILK AND PEPPER.
stir well, until we run A CREAM, HALF AND HALF CREAM MASHED.
Add the fried onions and leeks and chives.
SOMETIMES I added a raw egg BEATEN AT THE END OF ALL.
stir well and BOLES INDIVIDUAL PRESENT.


IS SIMPLE FOR BEGINNERS, NORMAL, rich and full of flavor.

How Long Should An Artificial

SINGAPORE




Daniel Chavez, executive chef Santi

Singapore city-state is absolutely stunning. With only fifty years of existence, exhibits a rapid economic development, a runaway shopping market, cutting-edge skyscrapers erected in the middle of vegetation nurtured, and a very clean streets for the repression who immediately pull a paper or gum. Some buildings are indescribable opulence, as the Marina Bay Sands Hotel, built at a cost of five billion euros. This resort has three towers topped by a huge infinity pool, which also has shopping centers, casinos, shops, galleries, exhibitions, restaurants, theaters and a pair of floating pavilions in which there is a museum of modern art in the form lotus and even a soccer field.
In this wonderful place, the world's most famous chefs have a space. There is Tetsuya Wakuda (the top of Australia) in Waku Ghina, the huge Mario Batali with Osteria Mozza, Wolfgang Puck of Los Angeles Daniel Boulud of New York, Guy Savoy of Paris and of course, with Santi Santi Santamaría.
The Santi is on top of a huge casino has 1500 slot machines and 500 gaming tables. Local is a sober, minimalist line, which displays at the entrance to the tapas tasting menu $ 350 per person Singaporeans.
A compatriot, Daniel Chavez, is the executive chef. Just graduated from the School of Hospitality and Tourism of Valencia, the cook came to Lima to work alongside Santi Santamaria El Raco de Can Fabes. He passed all sections of the restaurant, before being promoted to chief of the section linings and finally section meats. Then he went to Ossianic by Santi Santamaria in Dubai, as head chef of this restaurant will soon be ranked among the top 50 in the world. In April last year became executive chef Santi brand new soon to be located in place of privilege and stopover site for all the gourmets of the world, thanks to the overwhelming personality of Santi, modern Catalan cuisine and his obsessive nature respect for the products.
Santi's departure is a severe blow to world cuisine and for the eight restaurants that holds throughout the world. His team, however, led by Regina and Pau children go ahead with the culinary delights of his father.

your comments are welcome!

Scorpio Man Once Loves You

WRITE TODAY FOR HELP, YOUR HELP, ALL THE REALLY need it and have it, I NEED A SOLUTION TO MY PROBLEM.




commented that few days ago for health reasons, had almost abandoned the blog.
In fact, between 2009 and 2010, just write anything.
medical problems and that prevented me going.
was born with heart disease: Breast Disease, that I was not discovered until about 19 years, (my heart stopped), along with other problems in the functioning of the left ventricle.
After medical examinations, tests admitted to hospital and 20 days in ICU, I get a "pacemaker."
After the first moments, bad, hard to bear, and overcome the first 2-3 years of adaptation to living with a pacemaker, (my life changed a lot), more or less everything returns to normal, as we understand this.
Nevertheless, I am optimistic by nature, strong constitution, hard working and great willpower. So, to continue with my work 16 hours a day and my life.
still had a third child after all this, against the advice of doctors, who saw in it a high risk. But everything went fine, and born Carlos, my 13 year old son.


to 7 years or so, with my ups and downs, everything went well. But 7 years ago I faced the first operation would be 6 hours and a half, where I was about to lose his life. I was under local anesthesia, I heard everything and was the worst I have experienced. I never forgot.


I could sleep, if my heart would stop in the operation and was aware they needed to help revive, so I had anesthesia crazy: hell.
never understood it, but that the surgeon told me, which I do not want to remember, was a person devoid of tact and sensitivity, treating patients in an undignified and horrible, is just as I tell you.
5 years later, things get complicated. My body, after so many years, began to show signs of rejection of the pacemaker, "Decubitus" callers.
I send the same specialist from Madrid, who raised me a solution about life and death. 50% tells me!, In my mind everything is repeated from years before ...
After visiting many more doctors and opinions I operate again in July 2009. Another doctor this time.


But bad luck makes a silly accident me back into operation in October of that year, thank God it was not the heart. but if another anesthetic and other income.


These Christmas of 2009, the symptoms of rejection pacemaker reappear.
worse, I infects the pacemaker area, fill me with antibiotics and returned to operation in May 2010.


I say it's the latter, which has been so good, but the cables are bad, really bad, tangled and fibrous, so to speak, do not dare to touch them and leave them as they were.
So far so good, but now back again.


are beginning to repeat the symptoms and discomfort. Back pain ... specialists and consultants again:


No registered cases like yours! says one.


do not quite know what to do! Comment on others.


The problem is the pacemaker wires! The has fiber and can not be removed without damaging ...


tell you that in the terrible Madrid operation, changing cables (each pacemaker leads 2), one had to leave in the heart, since they could not remove it without tearing this. So I have 3.


Let me further 2 more cables cut? and another pacemaker put anywhere else? Does having 5 cables in the heart? Rid " the pacemaker?, another doctor tells me .. but .. if my heart is not beating, how will you remove me? I ask in my ignorance.
Do not know what to do with the cables?
That would be a last chance for a heart transplant? ...


What do you ask?


need directions medical articles talk about rejections pacemaker, specialists on the subject: "electrophysiologist (pacemaker specialists), blogs talk heart problems, books, plants and home remedies against infections and inflammations ...
I am willing to learn and study what it takes for my problem, but I do not ever want to operate with a future so uncertain, doubtful and dangerous.
I turn to you, you will have friends, books, known ... anything worth me, help me to read, get in touch with people to know if anyone else with my same problem, (I say no).
I will overcome, I am strong and determined. I am optimistic and brave.
But I keep reading and reading, questions and spoke with doctors and I find no reliable answers, do not know what to do and I feel like a lab rat.


Today I talk about my kitchen, but if my feelings, my fears and I go to the blog if the blog, waiting for answers, tips, web directions, articles, books, doctors ... all I am worth at this time.


always better times will come and as always remato my comments:
Thank a tod @ s who somehow become a part of this,


PS: put another email in case someone wants to connect to the:


elenazulueta@hotmail.com
.

Blood In Stool Dog After Birth

A PERUVIAN FOOD IN THE SANTI



Santi Santamaria was a great among the greats. Catalan to the core, was one of the first to look at the traditional cuisine of the gourmet eyes and search for materials in their environment to develop a cosmopolitan cuisine, with history, personality and taste of their ancestors. Was excessive at all. Over a hundred kilos, frenetic activity that included writing books, feed your blog to recreate dishes and travel the world, he finally passed the bill with 53 years of age. Those who knew him praised his people skills, insatiable curiosity, boundless charisma, and honesty culinary bulletproof. His position against the use of chemicals in the kitchen, faced the English avant-garde led by Ferran Adria, a topic that no way diminishes the contribution that both have new cuisines. Santi was the first English man to get a Michelin star in 1988 for his legendary restaurant El Raco de Can Fabes, then would add seven in his personal sky.
The last recipe that got in his blog on 4 February was the "nose and ear hake pork" dish, variants or so, I was fortunate try Santi in Singapore last November. Santi died in his law, like eating, talking with friends and enjoying good food. A great cook, a great person.

your comments are welcome!