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Aquagym: Day

Yesterday afternoon I was attacked. To me the unknown and uncertainty, I can. And of course, yesterday was all new to me.

I arrived before he touched to talk to the teacher, explain my situation and tell me what was best. He said that the ideal is to start water aerobics from 6 months following an operation, so great, because it is just what I have.

The partners very well, we will be 6 or 7 and more or less my age.

I told the teacher that the first class I took it easy, not to try to keep up with the others, to see if it was too. That time I did not put weights on your ankles and would catch weights. After 20 minutes of class, distributed weights, and gave me too, I said I'm fine for not doing sport. So there I started with weights. How hard under water! But when I was about to stop thinking about how good I was coming and just like a Jabata.

only thing I noticed is that the twin of the left leg bore me, especially in front, like giving ramp, could not stretch. I hope that little by little I spend less because it is a bit unpleasant and uncomfortable.

derrengaíta I got home. Above is me I spent all afternoon running errands to and fro. I did not want dinner. A glass of milk and the bed head, hahaha! Yes, I slept like a blessed, I rested a lot.

next Monday and more!

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exceeded 30 kilos and 30 soles!

have to see how it changes the story when the living self. In other developments, I say they have lost 30 kilos and mouth floor close to my astonishment, however, in my own experience, I see it as something "normal" as it is a process that you live every day and you watching the kilos fall gradually, as you do not wonder much.

was when I saw the figure reflected, as he had written, when he suddenly said, "30 kilazos !!!". Is that thinking and the 30 together, is amazing! Not to scale as I do every month, haha!

Now is the time to take another step. And yesterday, without thinking too much (but do not), I went to the sports complex where I live and I signed a Aquagym, because I know that if I do well, I do not. I begin this afternoon, so to see how it goes.

I think that if the surgery helped with exercise, the loss will be better, and above all the result of my skins will be also.

acknowledge that if I stop to think, cost me a world. I've had soooo bad "situations bathing suit" that I reject in advance, since that time. But I have to, I have to go in the world and bet on me and my recovery above everything.

Tomorrow I'll tell you what this!

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One step further ...

I may seem silly, but had not yet been able to get a picture to see profile evolution. What do all before operation, is get a photo of the front, one of profile and back. Well, I'm satisfied with the front, but mostly me because I dreaded the profile and see that there was no change.

do not know why, I look in the mirror and I see much worse than the front side, but the other day I took courage, I took the shot and I was speechless after seeing the result.

The time between photos is 5 months.

Ideas For A Bacheorette Goodies Bag

Whole Kitchen in its proposal of April Salada invites us to prepare Focaccia.

The last proposal could not come and it did not want to lose me. For me it has been a challenge because I had never prepared. Besides the mass issue gives me some respect, because the more I read about you lost track and I am more me thinking thus, I keep reading and seeking information and new questions arise, making the issue in a vicious circle. Total I have concluded that, in addition to reading, which is fine, you may have to dump all that theory into something more practical. Well, today's proposal has served to realize that we must lose our fear of the masses and get to it without giving so many theory and practice laps more.

I am very happy with the result because the few ingredients that I used a loaf has gone crispy and tasty. It was the first time I made this recipe and did not know how I was going to leave so I preferred to build on the recipe you gave us girls Whole Kitchen and its videos recommended and I created a max - mix of both.

Ingredients:

• 500 gr. bread flour
• 125 ml of warm water
• 12 gr.
• fresh yeast 250 gr . cold water
• two teaspoons of salt
• 1 teaspoon maple syrup
• 2 tablespoons olive oil + 3 tablespoons for the baking. Fleur de sel

Preparation:

Mix the yeast with the half of warm water and let stand in warm place 10 minutes.

Sift the flour and mix 125 gr . flour with salt and put it in the bowl of the mixer. A yeast mixture with water, add the remaining warm water, cold water and oil and incorporated into the glass of the mixer. Knead and we incorporate the remaining flour in two or three times and we amass the 1st minutes or until dough is elastic. The draw from the mixer and knead by hand about 2 minutes on a table sprinkled with a little flour.

Put 3 tablespoons oil in a baking tray and put the dough on top. We extend about the palm of their hands into the shape of the plate and brush with oil.

heaving We left one hour away from streams or in the oven.

Mass in his first weighed

past the hour when his fingers sink into the dough to form dimples characteristic of focaccia, sprinkled with a thin oil and sprinkle with sea salt and fresh rosemary leaves and left to weigh another 1 / 2 hour. Light the oven to 200 º for warms.

Mass in his second weighed

sprayed with a spray dough with water and put it in the oven. I bake for 15 minutes at 200 º, but that depends on the oven. So pull up a monitor. When cooked it is best to transfer it to a rack to cool, so be more crusty .

And we have our focaccia.

A simple recipe, ideal for beginners in this world of the masses because it has no secret and is delicious. One hand, we ate it yesterday and again I have frozen to see if it looks. I think it can give much game to prepare some kind of sandwich different.

I hope you enjoy and not let go through Whole Kitchen , where you will find the recipe and let us all blogs participants that surely will have prepared a luxury focaccia.

Carpe Diem !

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Focaccia Pollo a la Catalana with Artichokes with Prawns

This is one of the first recipes that I spent when I bought the Thermomix and since then I've done a lot of times. Each time the original recipe was suffering from a new adaptation, mainly in terms of fat (butter oil) and I like to cook with as little fat as possible. The final result and the more we liked is that I leave today, but everyone can adapt as you see it.

This dish is easy to prepare, relatively quick, very tasty and very clean mostly because they do not mess up the kitchen at all. The chicken is very sweet and aromatic, with little work. At home the rostit pollastre traditional, lifetime, as has been done at home always, with pan, roast, simmer first and then we love and this version, although the form of cooking is not the same, is quite similar.

Ingredients:

• 1 kg approx. chicken into eighths, preferably thighs or drumsticks are.
• 30 gr. oil, approx. 2 tablespoons and 1 tablespoon lard or oil 3 tbsp.
• 6 cloves garlic 1 tomato
• small
• peeled and chopped 1 small onion or 1 / 2 medium onion, chopped 8 dried apricots
peach
• 8
• prunes 30 g
gears 1 shot of brandy
• 1 bay leaf
• 1 / 2 cinnamon stick salt and pepper

Preparation:

Place oil and butter, or just the oil in the bowl, add the garlic cloves and set 4 min., temp. Varoma, left turn, vel. spoon.

Add tomato, onion and seasoned chicken and schedule 8 min. at the same temperature, speed and turn left.

incorporate the nuts, leaf laurel, cinnamon and brandy and set the 3rd minute the same temperature and speed and turn left. When 15 minutes to finish add the apricots and plums.

I've tried with and without butter, but butter is better.

I hope you enjoy.

Carpe Diem!

Can You Have Herpes On Stomach

I ran out of clothes! Photo of my evolution

this morning, to change, instead of T-shirt I picked up a closet. A shirt that I had been before surgery. It will put me a couple of months and I was fair. As you really are not aware of the passage of time and changes your body does every day, while I was buckling was minding my own business, as it would have on your desk when you arrive in the afternoon, I guess I will go to the park with my daughter, ... Come on, all normally without thinking about what I was doing at the moment, as if everything were like that two months ago that I put this shirt.

I go to the bathroom to comb my hair and stuff and when I look up ... Ahhhhggg! The shirt I is HUGE!! But as 2 sizes. It's awesome!! Since I have not been removed because it was already arranged and all, but hey, today and joy. I have left is lot.

¿How I can change and do not give me soooo account?? I like it. Because that means I'm not aware of the drop or change. Just live day to day, making normal life, only once in a while I get this great joy that I come to wonder.

Good weekend!

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Thermomix

still time to get some tasty artichokes to prepare this dish in addition to rich, rich, light, light. Lately between the changing seasons, changing times, work various chores and I have not really wanted or time to cook but to eat well and this dish will allow me. You can use either fresh or frozen artichokes and the two forms is good but still having artichokes for fresh markets better use.

to see if I put the batteries and drive through your kitchen do not even want to think what I'm missing. Meanwhile I leave you with this dish spring I hope you like.

Ingredients:

• Artichoke Hearts Shrimp
• white wine 1 or 2 cloves
• oil garlic salt

Preparation:

Clean the artichokes, leaving only the hearts and cook steamed until tender but whole. When are cooked them in a colander to drain bien.Pelar shrimp and set aside. Fry the heads of the prawns in a little olive oil and when cooked pass through a chinois to remove all juice. In a heavy-bottomed pan heat a little oil with a clove of garlic, remove the garlic and saute the shrimp aside. Remove the prawns and add a cup white wine, dissolve good juices the pan and add the juice of shrimp heads that we had booked. When it starts to boil add the artichokes, then reduce heat and simmer a few minutes over very low heat. Incorporate the prawns and leave all together 1 minute for the prawns are not passed.

I hope you enjoy.

Carpe Diem !

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Although I will be brave to put your photo as is, with the face uncovered, I can appreciate the change that has given my body in 5 months, after losing 27 kilos.

Still, I weigh over 100 kilos. But I have little, poquiiiiito to leave the three figures! I still have some way to go, but I have no hurry, little by little and with good lyrics.

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go unnoticed ... Bouncing

But what a feeling sooo great! I love being a lot more than that I do not see anyone go to my ball. Clearly, that part of the blame for this has not already called my attention as obesity, but in part also has my head. Before it was unable to eat something on the street or buy a chocolate at any store, what now? Now I do not care. And is that it is thin so that people do not criticize (or create criticizing me) is that now my chip has changed, and if people do not know, I do know and from time to time, I can afford.

But also, recently I loved more than ever go unnoticed. When I went to meetings to School for my daughter (4 years old), I had to stand, or sit at a table or order a larger chair. But it's over! Now listen carefully to the "sign" from the seat of my daughter , a tiny chair, the size of it, but in which each mother sits in the meetings, and I am one of them, that I have no ask for a bigger because I do not fit.

How great feel and how well think that every time excel under the group of mothers of school, what tranquility think there are fewer chances that my daughter has to go wrong for inappropriate comments.

It changes your life since you make the decision to undergo surgery, but the day to day after being born again, is incredible. Each day that passes is better than the last. And every day you get what you expect to want to take on the world. It's great!

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kilos!

Nearly two months later, I'm here again! We Failure status and has been crazy for me or sit at the computer.

five months ago today my operation and I have nothing but positive things in my life. All are improvements, not just in one aspect, in many!

scale

Today I announced that I've lost 27 kilazos! A small point I fired the three numbers that have accompanied me over 10 years, said soon.

Now, I have to say that even I could not point me to the gym, it is physically impossible, I have no time. So I decided to look at the Wii Sports, does anyone use it?

On the other hand also admit that with all this mess I've been fatal as the pill. I have to bring seriously because there's no nonsense. And see if writing it, I get myself into line.

next month, which is 6 months after the operation, I will do the review in person, at Zaragoza. And today we are going to be a lot of people on the forum. I have a great desire to see them again and pass it as well as before!

promise come again to see if I have news, but I will be boring!

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Homemade pizza dough with oil, gluten and lactose

Homemade pizza dough with olive oil
Thursday, after a hard day's work, errands, homework with the girls, bathrooms, dining and short stories, came crawling to the kitchen where I expected the best of rewards : PIZZA! How am I going to miss the HEMC # 52 ? I leave this recipe for pizza dough with oil, for me the best.

Ingredients:

• 150 g of extra virgin olive oil


• 250 g of water


• 350 g gluten bread flour mass or (I used Beike)


• 1 teaspoon salt


• 4 slices smoked bacon gluten and lactose (I use La Selva)


• home or fried tomato prepared without gluten


• 4 slices of cheese without lactose sliced \u200b\u200b(I use Kaiku)


• 1 can of anchovies in olive oil


• Oregano

Preparation:
With Thermomix: cast into the cup oil 2 minutes, 100 º, speed 2. Add the remaining ingredients and put 20 seconds, speed 6.
No Thermomix: is placed in an oil pan and tuning, ie, warm but not much. Remove from heat and add the remaining ingredients stirring constantly until dough is well blended.
From here is the same with or without Thermomix: on a floured board knead the mixture a little and stretches with the help of a roll. To help prevent sticking to the roll, flour well. The thickness you prefer to leave, I like to make it more thin crispy, but those who prefer more chubby, and shape into circle size a plate (more or less).
At this point you can freeze the dough, either a ball or stretched as to form. The good thing is frozen and straight is that you can remove, add the ingredients and the oven, the bad, that you need enough room in the freezer so it will not break and freeze it flat. If frozen into a ball, just remove a few hours before dinner and roll when thawed.
Once stretched the dough, add tomato sauce and filling, in this case lactose-free bacon and cheese into pieces and anchovies. We took over and we put oregano in a preheated oven at 200 º, average height, about 10 minutes. If your oven has enough power, better heat removal above to get the pizza and put only when missing two or three minutes, otherwise they will burn the cheese. Of course there are many variants of filling as your imagination can invent. The good thing about pizza is that everything looks good, "I told you that I love?

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Samfaina terrine

When I saw this recipe in a magazine I love. He had a colorful and sure to meet taste expectations. I thought it was perfect for accompanying dishes, a starter or a buffet of snacks. Since then I have done on several occasions and has always been a great success. Also supports all changes you want in terms of vegetables, herbs or spices.

Ingredients:

• 1 medium onion or chives.
• 1 medium red pepper.
• 1 green pepper 3 medium tomatoes 1 medium eggplant
• 1 small zucchini
• 3 sprigs fresh thyme 2 sprigs
• fresh rosemary Butter 3 eggs
oil salt and pepper

Preparation:

Peel the tomatoes and remove the seeds. The zucchini and eggplant can be placed partially skinned. Cut all vegetables into cubes regular and reserve separately.

Put some oil in a heavy-bottomed saucepan and heat. Put the onion and leave about 5 -6 minutes without browning. Add green pepper and leave a few minutes. Add red pepper and also leave 4 to 5 minutes and then the eggplant and zucchini.

Add the tomatoes and after about 3-4 minutes incorporate sprigs thyme and rosemary. We plugged and let the 3rd minute a low heat. Stir occasionally to prevent sticking and if it is dry we can put a little white wine or water. When the vegetables are tender but whole remove from water and leave them in a colander a good time to drain all liquid. Removed the thyme and rosemary sprigs.

Preheat oven to 180 º. Grease pan with butter.

Beat eggs in a bowl, whisk the season and the. Add the drained vegetables and mix. Pour the mixture into the pan. Cover with greaseproof paper to which we will have made some holes and put it in the oven until fruit set, about 45 minutes.

can eat as much cold as tempered and loves hot too, although I particularly like the more I like it warm.

This recipe gets from reading the magazine Special Fall Kitchen, which, besides the name, I changed some other things. For example, in the original cast is sprinkled with Parmesan cheese, but it is burned, so I deleted. I also add basil leaves removed because I did not like the taste and yes he was instead put some sprigs of rosemary. The next time also put a bit of oregano that I will be fine. And something very important is to drain the vegetables as the first time I did let a lot of liquid once curd I had to go soak up with paper towels. Well, the magazines give you ideas but not always goes as in the picture you have. The first time, unless you see this being of grief, as I always do indicate, though most of the time I have to make changes because they may not be quite right. Anyway in this particular, the recipes are of the result is quite successful.

With this recipe to be included in the contest Ana : Eat Healthy Kitchen color.

Hope you enjoy it.

Carpe Diem!

Tv Screen Is Pink And Green

In many recipes, especially in stews, tomato paste is often used. Before you buy a few tubes sold in the IC and then I go to the Mercadona, but for quite some time I prepare at home. If traditionally do hope to have a free afternoon, the kind of home quietly to do it without haste. Now, with Thermomix, when they have time, in 40 minutes so I have done. If you have the luck to have garden tomatoes pagés or get a good price, you can make more quantity and it freezes beautifully, or if you prefer, make a traditionally preserved. That is, thinking that so much reduced that you should adjust the amount of ingredients depending on the final amount you wish. I know there are endless ways to prepare and that each master .... I leave mine here.

Ingredients for about 100 gr. Concentrate:

• 1 kg of ripe tomato
1 teaspoon salt 1 pinch of sugar
• 2 tablespoons olive oil. Preparation

Traditional

Wash tomatoes and remove the stalk. Cut it fine or put them through a shredder. Place a heavy-bottomed pan into the fire with oil, add tomato and cook covered over low heat for about two hours taking care not to strike you. A half cooked add salt and sugar. If necessary add a few drops of water. The higher the cooking time the greater their concentration but we should not spend so that does not burn. Pass through a food mill to remove seeds and skin from the pulp and, if necessary to relocate the fire until desired consistency. Preparation

thermomix:

Wash tomatoes and remove the stalk. Put them in the glass and cut Thermomix 15 seconds, speed 6. Add oil, sugar and salt and set 30 minutes, temperature 100 º, speed 2. Pass through a food mill to remove seeds and skin. Re-enter the glass and set 20 minutes or until desired consistency.

This I did in the Thermomix, but does so in a way or another, I have at home ever since it gives a special touch to casseroles, pastas, stir fry, .....

I hope you enjoy.

Carpe Diem!

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Concentrate Tomato Pasta Fresca - Spaghetti Bread Stuffing

Whole Kitchen salt in its proposal for the month of February we invited to prepare a classic Italian cuisine: Pasta Fresca.

In my proposal I have been phenomenal. For my birthday last year, I got the machine to stretch dough was still awaiting release and you'll never find the time for me. And I had a couple of packages of flour to make dough that I brought back from Italy and who ran for the closet. The truth is that it was a surprise. Do not know why I imagined it would be much more cumbersome, entertaining and expensive in time and effort and really was a moment. I spent a good time and fun not take to repeat. Next time try rolling my son to help me. Certainly enjoy a lot making their own spaghetti. And now that I discovered the world of homemade fresh pasta I have really wanted to experiment with stuffed pasta to see that. Well, not anticipate events, which I pack me. Here you have the spaghetti and for machine who dont have this link taught us girls Whole Kitchen to do it manually.



Ingredients:

For 4 dishes like the one pictured

• 300 gr. Type 00 flour 3 eggs




• 1 tablespoon extra virgin olive oil 1 tablespoon



water 1 teaspoon salt
• 
  

Preparation:

I did it with mixer, so I put all the ingredients into the bowl and knead about 10 minutes left. The first 3 minutes at a slower speed so that all ingredients are mixed and then at a faster speed to knead.

Then I knead by hand for about 3 minutes and left 1 / 2 hours lying covered with a cloth. I left out of the refrigerator because we had a cold day, if not better Let him rest in the fridge and what do you find about 10 minutes before using.

To knead by hand to the sifted flour into a bowl, make a hole and add salt, eggs and a spoon of oil. Go kneading the flour made from the edges and taking it to the center until thoroughly blended, then move to an area that is not cool, knead for about 10-13 minutes. Form a ball and standing.

Divide the dough into pieces and pass each of them, to stretch, for the pasta machine, starting with the thicker and go with less of thickness on each pass (without skipping any past). Then we put the attachment of the spaghetti and cut.





To dry, hung from a stick wok support ends in a big pot I have.




For cooking there is no mystery. Put a pot of water on the fire. When we take a bubbling boil some salt and the spaghetti and cook for 2 minutes. Drain them and mix with the sauce that we like. This time with a sauce that I brought from Italy also sausage and Barolo wine and combined perfectly with the pasta.

I advise you to go Whole Kitchen to see the full explanation and detail that we provide and, of course, by all participating blogs. Sure are a lot of different ideas to prepare your own delicious homemade pasta. I'm running to see you have done.

Carpe Diem!

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Last Tuesday "inaugurate" the new hall of AMPA school. Well, not that it is very new, but it became a great variety of cleaning stuff year after year

had been accumulating. room was unrecognizable , spacious, clean and tidy. And to celebrate and give it a more festive tone to the monthly meeting, we multiple snacks. I take the Greek costrada very successful and a friend took a bread stuffing was delicious, which reminded me that I had still to be published.

bread is easy to do, you can fill in what you like best and ideal for carrying. Since I taught the recipe I've done a lot of times, with different fillings as you had at that time and has always had a sensational result. Although it is a recipe for thermomix can be performed perfectly traditional way.

Ingredients:

For the filling 150

• gr. of thin ham
• 100 gr . pitted green olives
• thin slices prosciutto 2 tablespoons
• Corinth raisins
• melted butter egg painting

For the dough:

• 250 gr milk
• 50 gr butter
• 1 teaspoon sugar
• 30 gr of baker's yeast
• 500 gr bread flour
• 1 teaspoon salt

Thermomix Preparedness:

Chop the ham 3 seconds, speed 4 and set aside. Chop olives 3 seconds, speed 4 and set aside.

Place in the bowl of milk, butter and sugar and set 1 minute, temperature 37, speed 2.

Add crumbled yeast and mix 10 seconds, speed 2. Add the flour and salt and knead 20 seconds Speed \u200b\u200b6 and then 3 minutes , closed cup, speed spike.

Stretching the dough into a rectangle. (The thinner is better). Brush the dough with melted butter. Cover with slices of ham and above, spread the ham, olives and raisins. In my case, I just made you spend on a piece because the rest of the family but I like the contrast, ummmm, is delicious. Moisten one side with a little water to seal it better and started to roll on the opposite side. We bend the ends down and pass it to the tray oven.

We

few cuts and leave covered for approximately 1 hour to double in volume. The brush with beaten egg and some milk and put it in the oven until golden, about 30-40 minutes at 180 º.

To prepare the traditional way:

separately Chop ham and olives, a knife or with a robot and set aside.

Heat a little milk to lukewarm. Heat some butter for that tender.

form a volcano with the sifted flour and add milk, butter, salt, sugar and yeast crumbled. Knead until the dough slides easily out of hand.

stretch the dough into a rectangle and from there the process as equals with thermomix .

probeis I recommend that sure why I like it.

Carpe Diem !

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Croquettes gluten and lactose

Croquettes

There are millions of ways to make croquettes, with all sorts of fillings. Actually there are few dishes as simple and grateful. I will put the croquettes version of my mother, I hope you like them. I have also put on the label because no special products and flaked corn starch of mashed potatoes and milk without lactose (recently, but now it is) are on any surface.

Ingredients:

• approximately 120 g filling (ham , tuna, meat or fish scraps, ...)
• 60 g plain flour gluten (I use Cornstarch , can vary the amount of flour in function of which utilicéis )
• 400 g of lactose-free milk
• 50 g of olive oil a
pinch of salt 1 egg
• gluten-free breadcrumbs or rolled mashed potatoes

Preparation:

The first clarify what the filling. It can take many forms and things. If leftovers, that is already cooked, you can saute a little onion or directly use as is. Use the filling better or more years to come you want.

With Thermomix : Chop filling putting in the glass and programming 2 seconds at speed 4. We took and reserve. Put the oil ( can add in this step garlic or onion) and schedule 2 minutes, 100 º, speed 4. Add the flour, milk and salt, mix 5 seconds at speed 6 and after 8 minutes, 100 º, speed 4. Add the filling and mix with spatula .

Without Thermomix: Chop good stuffing. Put the oil in a skillet ( can add garlic or onion and gently fry ). When hot, add the flour, then we turn and we add the filling, salt and milk slowly while turning, until they have the appropriate consistency, that is, comes off the pan to spin.

From here is the same with or without Thermomix : put the dough into a flat dish or source when cool a bit, we plugged in the refrigerator for at least 12 hours . Prepare a dish with beaten egg and one with the bread crumbs or mashed flakes and potato croquettes we are doing by hand or with two spoons and egg go through then the bread crumbs or flakes (they da best shape at this point). Put plenty of oil in a skillet and we fry the croquettes in hot oil.

One thing, when I get a lot of nuggets that I do is Dust them with egg and bread crumbs or oatmeal and freeze well . The meteis in the freezer in something flat (like the lid of a tupperware ) and four or five hours and can put them in a bag. Then, for consumption, is fry frozen, just as they are purchased. Bon appetit.

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Cazuelitas Beef Parmentier Spekulatios

remains one of the most high-sounding name, Right? So I happened to name this dish. Just calling Cazuelitas with "mashed potato" the sea would have been better, but I used the pastry bag, with which I do not take too well to give way, for I thought of a name more flowery. This dish is basically use any remaining traces of other foods. At home do not throw anything, not only because there are times to throw or waste anything, but because they throw food is something that gets me the creeps. So, if left over, goes to the freezer and then is used for any other preparation.

For this dish uses some leftover meat and chicken broth and two sausage links left over from another day. At home we eat lots of soup broth and it provides many leftover meat, chicken and chicken are normally transformed into croquettes. This time I had a freezer at the top of cakes so I thought of doing anything else and so out of these pots. With


she participated in the contest Make good use of Blog Laube Healthy and yummy.

Ingredients:

• meat scraps and chicken broth
2 sausages
• 1 medium onion 1 / 2 green pepper
• 1 / 2 red pepper 1 carrot
• 3 tablespoons tomato sauce 3 potatoes
• butter milk

Preparation:


Wash the potatoes and cook with your skin in water with a little salt. Let them stand some, peel and prepare the puree with a bit of milk and butter.


Chop the meat and sausage in a food processor or robot. While


chop the onion, put in a fry pan and start to simmer. Chop peppers and add to the pot and the same with the carrot. When vegetables are done, add a splash of white wine and let evaporate, then the tomato sauce. Incorporate meat and mix well.


Preheat oven to 180 º. Fill a


pots or sources that can be baked with meat mixture, put over a layer of mashed potatoes and went into the oven for a time until the puree is lightly browned.


is a dish with some debris and some vegetables is very fixer. I hope you enjoy it.


Carpe Diem!

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I have no forgiveness, I know ...

But I promise to mend!

Hello again everyone! How are you? I'm great! Already more than three months after my operation. I was telling I would start with the ground, and over, and the soft diet, and try all the solids that I wanted to, ... And even gas! Everything feels great and I have not had a single hassle, no vomiting, no nausea, nothing.

I'm new. I've already lost 20 kilos. It said fast, but is 20 kilos gentlemen. And the change is more than evident! Both physically and mentally. I'm another person. Walk, walk, kick!! Everything you want. I come along one trechito each day to work, same with the return. Or I get tired, or I get tired, or legs carry me.

I wake up every day with a smile, giving thanks for how I feel, being a new person and face life as never done, full of life and squeezing every minute.

thing that fills me right now is to support people who are going through what I went through and was reflected here. Those feelings that oppress us the chest and not even let us breathe. We went through stages of grief, oppression, hope, despair, ... They are very hard ups and downs that are always more bearable if we have a helping hand and guide accompany us on this hard road.

So I'm new here. I know people of Valencia who are trying to solve your problem. This week operated with Charo, a girl I met online and finally decided to go for surgery to Zaragoza, with Dr. Resa. I met her in person just a week before surgery, we take something and chatted for a while, trying to answer your questions and calm a little. I also talked yesterday with another girl who told me "that he had read my entire blog" and gave me very angry to think of everything I've stopped counting and thereby have helped people less. This Mayte afternoon I left with another girl who is in the throes of the operation and may also take the step of going to Zaragoza.

I also just discover Manoli, Madrid. I received an email full of hope and desire to start his new life. I am delighted to see that my experience helped you. I also have sent you an email. We keep talking, okay?

for all of them I will continue here at the foot of the canyon, for those who need me.

besazo!!

Is It Expensive To Live In Humboldt?

I think the correct title is "Spekulatios: the entry should have put a month ago, which are the days that have passed since Anna and Montse came home to prepare. The spicy biscuits spekulatios are traditionally eaten at Christmas in some Central European countries. Here you have a little more information.

Every Monday we go to a patchwork shop and one of those evenings came the issue of cookies spekulatios and traditional patterns. Montse who lived in Germany offered to browse and buy online and well start with the preparations and search for recipes.

Finally, on December 18th at 17:00 we started our work, although on the wrong foot .... Poor Anna had fallen in the morning and had a sprained ankle. But not be intimidated, just the opposite, that came here to help in what could be .... and especially in "Taste" as he could.

The resulting recipe is adapted from several recipes that are the result of which we liked. They taste great and have decided that, although traditionally are drawn at Christmas, this year will surely on the odd occasion.

These are the typical mold. The roller is very easy to use and cookies are perfect. The individual molds for my taste, are a bit more cumbersome. Should have done photography before but what was a bit on the fly, because we were improvising.

Ingredients for about 40 to 50 cookies:

• 500 gr.
• flour 1 teaspoon baking powder
• 2oo gr. butter at room temperature
• 100 gr.
• normal blood sugar 100 gr.
• Moscovado sugar 2 eggs 1 teaspoon
• ground cinnamon 1 teaspoon ground cloves 1 pinch
• nutmeg 2 pinches of ground cardamom seeds in mortar
• 1 pinch ground ginger
  

Montse Here you have to cut the cookies. At the end we were better to stretch the dough on lightly floured parchment paper directly on the table to work. At first it cost us to manipulate the mass because we had never worked with this type of roller engraving, but the last two we had already caught the hang.

Preparation:

Beat sugar with eggs, add the butter and continue beating until creamy. Sift flour with baking powder and add to the cream with the spices. Knead into a ball. Cover with paper film and allowed to stand, better if for a day, so that the spices permeate the dough. In our case it was just a little bit but the taste was delicious. When you have rested

out thinly on a floured bench or, as in our case, on lightly floured parchment paper to a thickness of about 5 mm. Pass the scenery roll several times to form or cut with cookie cutters. Put on plate and bake in preheated oven at 180-190 for about 8-10 minutes until golden.

Here Anna cleaning the molds and acting as a secretary reading, collecting and pointing our version of the recipe.

And this was the end result: A fantastic afternoon sharing joy, cheerfulness, complicity and, of course, cookies! I hope you feel encouraged to do them because they are delicious.

Carpe Diem!