Marilyn Monroe Showers

The Blight present in "Designing Women" ...




Upcoming works in the exhibition "DESIGNING WOMEN." A sample of design work carried out by women Potosí, with a gender perspective on various issues of cultural and social work together, in 50 posters will present the production of 12 designers from different generations, which in short is, in a Similarly, a brief history of the cartel in San Luis Potosi.

The sample is a small recognition of the greatness of women and their role in society, is one way of uplifting the feminine gender and pay a fitting tribute, through of creation and creativity of the designers gathered in this exhibition.

Soon, on Thursday, May 26, Center for the Arts, 8:0 or pm.

not miss!

Chaitoo ... The Blight

Can I Have A Brazilian When Pregnant

The Blight present in Caracas ...



The Blight CREACARTEL present in the exhibition at the Universidad Simón Bolívar, Caracas, Venezuela.

thousand and one thanks to Juan Manuel Madriz Pontile for the invitation.

Chaitoo
The Blight

MORE PHOTOS:
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Chinois







This recipe I have for muchísimooo time, at that time in scoring by hand everything that seemed interesting. In his day and even wrote down its author, so if anyone recognizes the recipe as their own to tell me, and so I leave doubts.

are sort of wrapped rolls, cream interior makes them very juicy, and with the mixture of chocolate chips ,.... simply tempting!

Ingredients

Dough

125 ml warm milk 100 g butter



60 g sugar 400 g flour



• 2 eggs


• 1 on baker's yeast (or about 20 grams of fresh)


• 1 teaspoon salt

For the filling

140 ml milk 50 g butter


• 50 g sugar 40 grs




• cornstarch 1 egg


rum 1 tablespoon chocolate chips

Development

the yeast in warm milk, and incorporate the previously melted butter, eggs and sugar.

Knead the flour and salt until a Masita elastic and not stick to hands. We may feel that the dough needs more flour, but add it only if we see that mass is bound. The dough is to look and feel greasy, but if we add more flour is what we'll do that after We texture is too tough.

Leaving the dough rest in a draft-free place until doubled in volume, within an hour, hour and a half.

Meanwhile we prepared the filling

This dilute the cornstarch in a little bit of milk.

have the rest of the milk to the fire with the sugar, rum and butter. Beat the egg and incorporate stirring constantly, along with cornstarch diluted over low heat until we see who takes the consistency of cream.

The left tuning.

When the dough is weighed, the bench sprinkle with flour and stretch the dough with a rolling pin in the form rectangle. I serve as a guide, the Silpat.

Paint the rectangle with cream and sprinkle with chocolate chips in a generosa.Cerramos the rectangle like a Swiss roll and cut it were doing rolls or rollers that we will be arranging on a baking tray, lined with paper previously furnace. We again let stand another half hour.

rest times are important, this will depend on the fluffiness of the paint dulce.Cuando grown with egg and bake about 25 minutes in preheated oven at 180 º

Ator Long Dong Silver Pelado

Retrum

Prefer to dream to live ...

... because in dreams is when I see ...

... because my elusive dreams ...

... because you stay by my side

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PICO Samel (2229 m) and Sacred Heart (2211 m)

ROUTE MAP

The Eastern Massif of Picos de Europa, is the area of \u200b\u200bthe least visited National Park and because it is kept in a state more rugged and wilder than the solid Western or (Cornion) and central or (Urrieles), being much more solid visited, the highest peak is La Morra Andara Lechugales to 2444 m. besides being the highest peak, also has the privilege of owning one of the hardest Andara channels, the channel Lechugales. with a height of 1,900 m. and kicked about 4 h. but that's another story.

The possibilities of this are immense eastern massif and spectacular main peaks of about 19 or so affordable. Peak Joracón Honey (1904 m) , Cortes (2373 m PD inf.) , Macondiu Pica's (2000 m.) , Cuetu Tejau (2129 m.) , of Spades Landless Jou 2159 m.) , Valdominguero Pico (2265 m. PD sup.) , Up Grajal Peak (2349 m.) , Grajal de Abajo Peak (2248 m) , the Pica Jierru (2424 m) , the Jierru Picos (2422 m PD) , Lechugales Morra (2444 m PD.) , Cimero Silla de Caballo (2436 m F.) , The Rasa of the Inexhaustible (2284 m.) , The Junciana (2267 m.) , Sacred Heart Peak (2214 m) , Samelar Peak (2227 m.) , Steel Peak (1676 m.) , Pico de las Agudín (1976 m.) , Alto de las Verdiana (2024 m.) .

tops in green are easy difficulty, always thinking that we are in the mountains and we must maintain the necessary precautions in addition to some experience.
tops in blue are of medium difficulty and in these cases it is best to go with experienced people in the mountains and always maintain the necessary precautions and common sense to not suffer any accident.

Today's walk starts from the Hitu of Escarandi, from this point follow the road to Andara Casetón are about 4 miles an hour or so this time we're two friends who went out to kick, are 09:00 am and in the parking Hitu there is only a parked car (imagine like this at that time the car of Fuente Dé).

Posing for a picture of rigor in the parking lot of Escarandi Hitu.

The climb to Casetón Andara is about 4 km. We

well-armed and up, to heat and promised us a good day, gaining elevation quickly and views that we find we are left without words, you already have new growth and give a color to the landscape of the lobus Vau invites us to meditate on the beauty and majesty of nature that surrounds us and we drunk.

Vau of lobus.

Lolo Macondiú the Pica of the center.

Before us stands the Macondiú Peak (2000 m.) with its fully vertical west wall that rises majestically on a strong man challenging Casetón Andara.
Each step we take something surprising, how could it be otherwise, this time it's Chamois kings of the Picos de Europa, whom we come their way, they have not moved the hair of the winter and an adult group gathers around the younger and from a distance watching us carefully.

Chamois Group.

snow is no longer just a little to the side of the road and in them we find the footprints, that of being a dog, though a Mastiff, seem very large.

Bear Tracks "?

We like to think that might be a bear because of the way and nails that are stuck in the snow, we dream to see one, (by far, of course, just in case) , with these thoughts continue to walk to the Casetón Andara, already guess ahead of us, we first welcomed the mine cart and we have arrived, we took 1 h.

Casetón truck and walk.

We take off our backpacks and chatted with people of Madrid who have spent the night in the shelter and took the opportunity to eat and drink a little, after a while chat and share experiences and past experience we said goodbye and backpacks at the ready we set off in the direction of the Trasmacondiú Collada (1850 m) we reach it quickly in about 20 minutes or less.
front of us and our two goals are the Samelar or San Lerma (2229 m.) and was originally called the Sacred Heart and separated by the Pass of San Carlos (2052 m.)

Before us is a moraine guess ancient glacier that occupied these lands, do, buffff, a lot.

In about 10 or 15 minutes as we descended the hill and we're walking on the moraine, the views that are shown are spectacular, to the south the Junciana Cueto (2267 m.) and right separately by the Col de la Rasa (2202 m.) The Rasa of the inexhaustible (2284 m) which has the maximum height of all peaks of the glacial valley to the left of the Junciana is the Sacred Heart and to the left of the Samelar.

The Junciana (2,267 m.) and the rasa of the Inexhaustible (2,284 m.)

After enjoying the view and think of new ventures started up in zig zag well marked by road to the Pass of San Carlos at a good pace and good conversation and without realizing it we are already ahead of us the whole valley of Liebana. IMPRSIONANTE!!

Lolo enjoying the scenery.

Posing in the hill of San Carlos.

Channel Vision San Carlos . We

moisturize the heat a little tightening, some pictures and walk to the top of Samelar we follow the right path and sometimes to others zig zag and 20 or 30 m. up the long blade come to the small plate and the respective SD Torrelavega Alpine mailbox stating that we have reached the top.

Pico Peak Samelar . 2227 m.

Lolo at the top.

What more can we say about the views, Curavacas, Peña Prieta La Morra hovering behind the La Silla de Caballo Cimero etc etc etc ............ One pass. It is 12:00
and after 3 hours and 1,235 m. kicked between levels and seems to us to provide food in good company and a great vantage point as we are our humble sandwiches delicious delicacies become worthy of kings.
decided to go down and get our next target Sacred Heart 10, 15 minutes we got back to the hill of San Carlos and from there to the top of the Sacred Heart separate us about 15 minutes walking calmly.

I at the top of the Sacred Heart.

Lolo sitting on the pillar of IGN

The Macondiú (2000 m.), from this summit provides

the best view of the northern slope of Andara

Top of the Sacred Heart.

The Great Valley of Liebana .

The clouds are moving very fast threatening storm and decided to go down and see if we get rid of the wetness, we will return the same way up and in 2 hours we reached the car with the retinas full of pictures and recharged charged.

short summary of mining Andara

Andara Mining goes back to the nineteenth century.

Walking is the main center of operation of zinc in the Picos de Europa. Two large low buildings and narrow line in a desolate circus. One is the home of managers, another room used to store and to the miners.

The walk is metalliferous limestone and belonging to a lower layer of coal field. Holds abundant reefs calamine (zinc carbonate native) and some veins of lead sulfide, iron pyrites and copper. There are also dolomites.

The two main companies that worked these farms were Mazarrasa Providence and now we know with those names to two areas more or less well-defined matching tilling their fields. There were others such as La Esperanza in 1929 with the closure, was the RCA which took ownership of all records. After the civil war made several research until 1975 year that closed the mine of La Canal de las Vacas.

aurichalcite. Andara.

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I present one of my favorite books: Retrum, Francesc Miralles

Have you ever slept in a cemetery?
Two girls and a boy outsiders ask this question to Christian, in Sixteen-year-old boy has lost everything he loved. Wear black and have their faces painted white, with purple lips. RETRUM have created a secret order that communicates with the dead and practice strange rituals. One of the girls, Alexia, possess the heart of Christian with a love beyond death.
love story and mystery that will freeze your blood.

Having seen the beautiful design of the book and the synopsis, I fell in love. And coincidentally, I found the day went on sale. I bought it instantly. The book will
intoduce Retrum in the world to the bottom, and I still do not know of anyone who has upset the book. Of the more intriguing books that have kept me.
I had the great pleasure of meeting in person Francesc Miralles, and I can say it's a lovely person and very friendly. I have read two of his other books (The fifth magician and Alison Blix) and I can confirm that there is something in them that grabs you, typical of Francesc I do not know how to describe.

The second part of retum will be released on May 17. I leave the booktrailers of both parties and a link to a more comprehensive summary and first chapter of the novel.
Enjoy!




Summary First Chapter

Female Masterbaition Tecniqs

Cream Cake Pumpkin and Cinnamon Cheesecake






That good and tasty desserts that I seem to have this vegetable. Besides color, the flavor is unmistakable ummmm, unique, distinctive ... is very, very simple which will see ..





Ingredients

• 200 g pumpkin (baked or boiled)
150 g sugar 150 g flour
• 65 ml sunflower oil
• 4 eggs
• 1 tablespoon baking Royal
1 teaspoon cinnamon a pinch of salt
• 
  

Development we

Prior to roast or boil the squash. I always use the second option. We start
diced squash, and a retreat to see skin, introduced into a container of boiling water with some salt sandstone.
We let simmer until the prick with a fork, resulting soft pulp.
The retired with a bucket and a fork squashed pumpkin flesh to release the excess water that may have. Let cool. We have

pulp list for consumption.

In a bowl whisk sugar and eggs until blended, frothy.
Add the pumpkin and oil and turn to remove.
Now is the time to add the flour, mixed with yeast. The we integrate little by little, stirring with a whisk or rods. Cinnamon
Finally, you can omit perfectly, but gives a hint for my taste, very good.




Pour entire mixture into a mold enmatequillado and floured, and bake about 40 minutes at 180 degrees (set oven to heat while making the cake). After
time, let cool y decoramos a nuestro gusto.
Yo le puse simplemente azúcar glass, pero admite perfectamente cualquier glasa.





Aprovechando el resto de pulpa que me sobró, hice " chulas ". Son una especie de buñuelos de calabaza. En mi casa se hacían desde siempre y me traen muy buenos recuerdos. Es para mi uno de esos postres, de los de siempre, ....


Habitualmente los hago sin medir las cantidades, voy mezclando los ingredientes hasta que resulte una masa espesa pero tampoco en exceso.

Pilar, la lechuza , las tiene also in his fantastic blog, so I guided in their actions a little

Pumpkin Chulas




Ingredients

• 500 grams of cooked pumpkin 4 eggs
• 150 grs flour zest of 1 / 2 lemon 50 grams sugar
• raisins (optional)

Development

In a bowl, we have the flesh of the pumpkin, eggs, flour, sugar, grated 1 / 2 lemon and mix.

It is a kind of thick cream, with the smell of pumpkin that renders it meaningless. If we like we can put a bunch of raisins. Simply subtract

fry in hot oil, we putting up the paper towels to remove excess fat.

If you like pumpkin, recipes either you will like.