Porter Cable Stainless Steel Or Galvanized Nails

That burst the rope!

Bueno, aunque ésto cada día se parezca más a un blog de cocina, no lo es... Sin embargo, tengo que decir que no sé como, ni porqué tengo algunos admiradores y admiradoras de mi pequeño aprendizaje culinario, es el caso de un querido lector malagueño que acaba de enviarme unas preciosas y morenitas “arepas malagueñas” (así las bautiza él en el correo que me ha enviado) Comenta además: que si les hubiera echado queso, estarían de rechupete... De rechupete está él alegrándome la tarde, con esa imagen tan nice to see how she was curious to try new things and different (or challah care much that initiative good for life)

Finally, let the image and add, dear reader Cuiner: these black women, guasacaca drenched with cream or garlic would be great for them as it happens-bats in any table, not leave anyone indifferent, with corn crema quesito and also, mmm, delicious ... (with these beautiful arepitas, and are worthy of Venezuelan nationality)

Yes, I have discovered in the kitchen, an unexpected pleasure and a rewarding year of release and detachment. I was sick a few months ago, most of the things that I make not even have tried, but to see the ease with which people enjoy them, it is more meaningful to me than anything. The kitchen, I relax, unwind, transports me to new places and makes my head finally understand the true meaning of sensuality.

Arepitas Malagueñas

This is my contribution for these cold days

Customize Your Own Wwe Championship

Cristina and Joshua ... Stellar Days

Head room and head chef of the new draft Camarena in Baqueira "Itínere restaurant will give that talk and a lot ...


Thanks for that first night in Calixto III, for discovering the Cigala ... and because that night changed my life if not well or pa pa bad ...

Güeñes embarcao I would win this project with you, but you know that the heart will not let me.

A big hug to both wholeheartedly.

Kates Playground Roof

kitchen Pardelasses

That took a year skate with the stars and the moon ... and that of the least talked about in this blog lately is food need not tell me no, I know, but they are the collateral damage of 40 at the time of cholera.

This post is generated by an invitation from alcandora , advertising company organizing the event in question, supported by tourism in Madrid, which aims to bring the most innovative cuisine prepared Madrid with its traditional products, several cities in Spain and Portugal, among which includes Valencia.

still keep asking me that was due this honor, because I was invited as this disaster aministrador Blog.

the day painting in clubs, of which I like, those that are not boring autumn sky ... from which you can spend hours watching. The selected location could not be better, Vertical restaurant, which I talked in this post this and other . That

enjoyed

enjoy gastronomic single cloud and on such a day of nublao, and more if they are for cooking and Mario Sandoval Jorge Breton monster, always under the watchful gaze and effective Javier Andrés, one of the brains of the band.

The Showcooking was held in the attic of the restaurant adjacent to the magnificent that owns the hotel terrace, and normally used in the smoking area of \u200b\u200bthe premises, Mario Sandoval delight us to those attending the event with a scatter of talent, preparing three products Madrileños caps that had nothing to do with what the bottom banner announcing , direct problems ...

The first covers a cheese souffle Campo Real, one-pass technique. ease, and quiet amazing with this monster of the kitchen untrozo cheese became a little flour and egg yolks one at a coulant ...

This dish
a little piss me that subtlety, that sprawl of wit, which ease cooking, that expertise, that temperance is the master Sandoval, because if has become porridge Manchegas this subtlety, vegetables in cream thickened with vetch flour, powder of bacon crisp and light, and an egg yolk wrapped in bacon Iberian, filmed and under six minutes (I think demasiaos, just made a mistake in the data) cooked in boiling water, my awesome dish, eclectic and subtle, without distorting nielementos baroque embellishment .

Ferrero Roche but not, but if Mario Sandoval and in tribute to a colleague, TPT water and sugar and cane rum brought to a boil in different containers is decanted 7 times 7 to crystallize sugar, starch is dehydrated media ....... and the result is heart liquefied liqueur wrapped in natural duck liver coated in sliced \u200b\u200balmonds and sprinkled with gold dust wrapper mode of Ferrero, a difference in this if you eat ... That simplicity when it comes to the design of the dish, ease of preparation and it is so masterful when it explodes in your mouth flavor to the joint.


Monster before us today in one of the windows of Vertical Restaurant in the city of Arts and Sciences in the background.

View from the restaurant.

party attending the event

to those attending the ceremony are a gift to us courtesy of Tourism Madrid with a luncheon, designed by Mario Sandoval and perfectly executed by Jorge Breton, Chef Branch, and that was part of the Vertical menu throughout the week.

The top instant entry into a centerpiece, cod fritters with garlic mayonnaise emulsion. To say that I still think that a restaurant like Vertical and more with Michelin star holding should not take anything to the table that was not emplatado individually.

Micro light pickled vegetables with shellfish

Sardina marinated roasted pepper cream shoot.

This sea and mountain not just me much, the power of pepper sardine wiped out, that if the bug in point. ----------------------------------------------

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Egg roast at low temperature with bread soup frito.Se is doing a regular egg at low temperature in the Vertical menu, I do not mind, the fact is that border, if not do so many or that Breton is a crack.

The egg sauce on table, dishes debverían table finish is more fun and architecture of it is more visible.

Rice amb Naps.Esplendido fesols and rice, not the presentation as obvious, here's something else lacking hot head, but being asked Begoña how.

azafrán.Vino Citrus cream forced to be after rice.

Moscovado cake with creamy chocolate.

Petit Fours.

Tagonius

All washed down with White and Red, splendid wines from the DO Madrid.

CONNCLUSIONES:

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Casalinghe Americane Che Godono

It's Christmas! Already

thought to start this post, as always complaining about everything that I do not like . As they say my husband, who is also the only risks that can honestly say that I am a bitter witch. But no, it is time to plaintive cries and melodramatic exaggerations, very typical of Lila.

I have to start writing my long list of requests for 2011, as I get older, these days found a new cane, I think that will continue harassing those ugly white hair for a while, until you take some drastic measure. But definitely try to clear my head all glimmer of negativity, polish the part that excites me about myself and ignore anything that gives me no benefits (yes, ignore, after all, the basis of happiness almost always related to ignorance.) So start from the beginning, asking less harshly and more tenderness for my bones, less tolerance and more ridiculous demand for my services after all ... What are we without the dark side! The happiest years of my life so far, always linked to the madness. So I'll find the crazy woman who lives in me and stabbing me from stuffy.

experiences this year than die in a few days have been quite good, but they have been so terrible to take away my smile. Go to Venezuela in May as well be filled with hugs from family love cool, reminded me that, that Venezuelan women is invaluable not only for its beautiful bright eyes, but also by the impressive ability to smile and overcome extreme situations . As my sister told me these days: nobody not stop us. Those things, though seem silly, it is important to remember. Acculturation is good, but it is important not to lose identity.

Well, to start this little Christmas period, it is important to eat a little this Christmas, at least until we invent a new economic system (I hope you change soon) I will expose the most beautiful thing my hands have produced in these last days, touched with all the momentum of a Venezuelan female (this word does not like my friend Cami, but I love that, haha) GREAT HAM LOAF , is the bread Venezuelan Christmas table is at least native, but equally delicious.

This was a test, but I'll hang the make holiday dishes (it is literally eating pa)

Yordano - June Dias