How Do I Know If My Tendonitis Is Gone

hands hanging

A mediohacer as an "i" without beret

on the road between nothingness and infinity remain hanging

the kisses that we are not

Funny Marriage Invitation Matter

In your corners are brought up learning my hands

consummate their way and soak up sweat and joy


each lesson is a welcome
who likes to always be learned and every goodbye

augurs new lap proverbial

Tick Head Removal Dog

From universal reconciliation distress


The road
from anxiety to reconcile universal

is done in a hug,
two words of affection, and fifteen
steps towards your own path.

the opposite direction, one that grips

joy and closes the mouth of the stomach is marked out

caused poverty, self-induced slavery

and gratuitous violence. The more you look

a
out and more of landscape
covers his eyes, more

goes the way of trouble and more

lose sight of the path that reconciles with the landscape itself why

best

writing poetry is that one does not look both outside and landscape
covering starts in
arms and back on his way toward reconciling universal

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Happiness is the only state of temporary insanity that we want to make definitive

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The poet himself looking at the risk of encountering other

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Beiruth walk congratulations




Happiness






is not




than the sum of all the joys experienced;

universal reconciliation slight sighs

Of all Congratulations possible

which I keep smiles with his eyes

and hugs

distance

If I had to choose

happiness

of all possible

I would with the

sake,

saw those who mourn and collapse more

That's a joy reconstructive

that shakes the foundations

Chinckens Wings By The Bulk

It seems like

Occiriente narrows

Mediterranean shores

seem as if they were to look in the mirror,

scenarios of the same lie.

This corner of the world

mix luxury and battered buildings;

scars of recent deaths

Yet here rides in a convertible

and dance to the moonlight

The horrors are muted

smile grows stronger

and stones rise above themselves.

Is it necessary to forget,

or is it just an optical illusion?

When you return I will give

around the mirror to check

Dimensions Shower Curtain

This preparation is quick do, light and very healthy.

Heat the plate smeared with oil and roasted until the monkfish is just right.

Meanwhile in a frying pan fried in virgin olive oil, garlic, a few sheets with slices of chilli.

When rape is your point, sprinkled with little sherry vinegar and then we pour the hot oil and garlic on top.

And eating ...!, So the grilled monkfish turn it into a kind of rape to the back, with this sauce that adds a touch of flavor.

Camera Inside Birgina

RAPE BACK TO KITCHEN-AID AND CHOCOLATE CAKE APPLE MUFFINS

Cumpleaaaaaños feeeeliz! (And I sing it to me.)

Buenoooooo! Tachannnnn! Here is the queen of the kitchen, the beautiful Kitchen-Aid, I just give it fulfilled that yesterday menda famosa cifra que empieza por cuatrooooo!

Y para celebrarlo allá que nos fuimos mis tres chicos y yo a comprar el regalo que me hacia tanta ilusión ...y es que desde que la habia visto me iba rondando la idea de comprarla, pero no encontraba espacio para ponerla , al final todo ha sido cuestion de apretar un poco a los otros aparatos , la "termomis" y la cafetera que todavia protestan por el apretujon.

Por la tarde la estrenamos con este bizcocho de chocolate , que salió....uhm! de vicio!

La receta del bizcocho os la copio luegooooooo!

Best Of Savannah Sampson

Already



we get a sweet recipe! This is the same I used to make muffins pomegranate and is so easy that you can help children to do it, mine had a great time!.

used in this recipe flan molds disposable sold in supermarkets.


INGREDIENTS: 250 gr

. apple and peeled.
2 teaspoons lemon juice.
250g of flour.
2 teaspoons baking powder.
1 / 2 teaspoon baking soda.
1 egg.
125gr. sugar.
1 on (8gr) vanilla sugar.
80ml olive oil. 250 gr yogurt
natural.

PREPARATION:


Preheat oven to 180 º

Grease muffin cups with melted butter.

Peel apples and cut in squares and sprinkle with lemon juice.

Mix flour with baking powder and baking soda.

In a bowl beat the egg and gradually add sugar, vanilla sugar, oil, yogurt, and finally the apple.

Stir in flour and yeast.

Fill the molds with batter and smooth the surface. Bake the muffins

medium temperature 180 degrees about 30 minutes.

When ready, let stand 5 minutes, remove from pans and cool.

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PAELLA CAULIFLOWER, NABO and pork ribs asparagus

PAELLA CAULIFLOWER, NABO and pork chops


Serves 4 500g of rice.
Two large turnips. ¼ or ½ cauliflower
depends on the size.
350g of pork ribs.
A tomato (grated or chopped) and two cloves of garlic (cut very small).
olive oil, salt.
A teaspoon of paprika and saffron.


is cast virgin olive oil in paella and a little salt.

Add the pork chops and fry until golden brown.

Then add the chopped cauliflower and turnip, are fried for a few minutes.

Then add the grated tomato and garlic.

Finally add the rice seasoned with paprika and saffron, is given a spin by mixing all ingredients and add water (Must be double the volume of rice, for example if you put 4 cups rice 8 cups of water will be and I always add a cup more).
must now test the salt and correct if necessary

And here ready to eat!

The secret of this paella is that vegetables have to be very fresh, in particular it is made with some turnips (napicols) I bring my mother with a head Cullera home and are freshly picked from the field, giving very good taste. If you want instead of water can add vegetable broth or a light broth have prepared meat.

Before starting to make the paella is to have all weighed and measured and chopped vegetables and meat. Well


after the mascletá I hope to eat ....

Small Holes Holes On Top Of Butt

TORTILLA SPINACH

We're in good time to leave the field to gather asparagus, and Mallorca abound here, I still I have not gone to get them but if I was given this bunch and tortillas are great.

Ingredients:

A good handful of wild asparagus.

An onion 8 eggs

extra virgin olive oil. Sal

Cut the asparagus stalks leaving the ends and a piece of stem tierno.Se blanched in boiling water about minutos.Se reserved.

In a pan with a little olive oil fry the onion and when well done is add the asparagus.

In a bowl beat the eggs, salted, they add the onion and asparagus and re-cast entire mixture into the pan, half cooked (simmered) is given to turn the tables with the help of a dish.

you do that you consumed a piece, now ...?

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CANELONES





CANELONES

SPINACH INGREDIENTS:

3 bunches of spinach.
16 plates of cannelloni.
bechamel sauce with onions.
200 grams of grated cheese.



PREPARATION:

1 º-cleaned While the spinach, boil for several minutes. Drain well in colander. After tight 'with your hands to remove excess water left. Pour into a bowl, season, add a little cinnamon and nutmeg and sprinkle a few drops of olive oil.

2 No-Boil plates cannelloni and stand on a kitchen towel to prevent sticking.

3 º-Prepare bechamel sauce with onions,

Fry in olive oil and a tablespoon of butter, one onion cut into small cubes until golden brown.

Add two tablespoons of cornstarch, and simmer, stirring to prevent sticking, add a quart of hot milk and stir until it thickens, if you want more clarita add a little more milk. Add salt, pepper and nutmeg. Care that I do the exact amounts to eye! And I have set dimensions are approximate.

4 - Fill the cannelloni with spinach. (No need to put many, and you will see that Once boiled remain in nothing, but then they spread).

5 º-Arrange the cannelloni in a greased ovenproof dish with butter.

6 º-Pour white sauce over it (I like clarita).

Browse

7 º 200 grams of grated cheese.

8 º Bake 20 minutes at 220 º.

may be frozen before baking and you have a dish prepared for another day.!

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Roscon OF KINGS MAFALDA DEFINITELY. HAPPY HOLIDAYS

This recipe is taken from mundorecetas forum, and if pinchais here you can see the original recipe which I copied verbatim from the author Mafalda . It is so good that I recommend you do it, step by step as he explains the recipe and I am sure you will be okay.


last year and this year I made two one. And it's not complicated you just have to calmly read the recipe and then put in time.

I have to say that after the first weighed the dough is very sticky me and I shot a half hour knead with your hands or with the blade and adding a little more flour.


For those who do not have termomix, is similar following the instructions below.

Roscon OF KINGS MAFALDA DEFINITELY.

(Total time: 6 hours or so including boot)
INGREDIENTS:

START:
50 gr.
bread flour 1 envelope dry yeast 100 ml
bakery. of warm milk or at room temperature

MASS: (All ingredients at room temperature)
450 gr. bread flour (about)
100 ml.
milk 2 tablespoons orange blossom water (only if you like less aromatic).
125 gr. butter and 25 gr.
butter 2 eggs and two yolks
120 gr.
sugar 1 tablespoon honey 1 glass of rum
(voluntary)
skin of half lemon and half orange (colored part only can reduce the amount if you like less aromatic)
A teaspoon of salt

DECORATIONS : Sugar
soaked with water droplets

Fruits candied almonds 1 egg painting


PROCEDURE:

START:

In a small bowl mix the flour and baking we add warm milk and mix well. Cover with plastic wrap and let rest until doubled in volume. This mass start how long can stand you like, even overnight but no rush when we see it has doubled ready (half hour at room temperature).

MASS: We

sugar in the glass and make glass in 5-7-9 to the maximum speed. We went down what is left on the walls, add the lemon and orange skins and repeat the process until everything is well crushed. Add to cup milk, honey, rum and orange blossom water and schedule 37 degrees 3 minutes Speed \u200b\u200b2. When finished, put in the cup butter and lard and schedule 2 minutes, 37 degree V. 2. We found that butter and butter have dissolved if not we leave a few minutes more and no heat in V. 2 until it is dissolved. V.2 With the machine we are adding one by one the eggs and yolks until blended. Then add the starter dough and mix in V.4. Put the flour into the cup and finally the teaspoon of salt, mix a few seconds on V. 6 and then put to knead V.espiga. You have to go looking for if need be adding more flour, the dough needs to detach from the vessel walls but not be too dry to remove all traces of dough stuck to the glass is a good sign of the first and the hit the glass and mass, move through the cooktop a bad sign for the second. In case of doubt it is preferable to be a bit bland it is too dry it is difficult arrangement. If we have to do to add more flour gradually, one tablespoon at a time, the same if we were to add more liquid will have to add it very slowly and is at room temperature or slightly warm (the quantities of the recipe is almost impossible this to happen but every meal is a world apart). With about five minutes total mixing is sufficient. First

weighed mass: At this time leave the dough in the vessel covered and warm and let rise one hour. In that time have doubled the volume and mass has raised the cup, if not more time left. The times are minimum times nothing happens if longer.

When you have weighed for the first time, remove the mass of the vessel on a lightly floured surface. Knead well for gas-mass and bolearla hit. At this point, if the dough is well done will be a soft dough but not sticky, sticky help if the dough with very little flour but essential to prevent sticking to the table or hands. This dough is very useful to have a scraper or steel blade that allows the mass off the counter without the need to put more flour because the dough is kneaded the league more and becomes more manageable. Make a ball tucking the dough toward the center and so already we are saying to the mass that we will always rise up. Place the ball of dough in a bowl Large cover with plastic and let rise at room temperature.

weighed Second: let rise until dough doubles the volume, takes about an hour. The times are minimum times nothing happens if longer.

Once the second weighed, prepare a baking tray with parchment paper or Silpat. Remove dough from bowl, knead it a bit and re-tucking into a ball up. Put the ball in the tray from oven and let stand 10 minutes for the dough to relax. (The ideal temperature is 25 º mass approx. Do thermometer if you have proof, if dough is too hot will be sticky and if it is too cold will be less elastic).

With the ball of dough and relaxed in the baking we put their hands in the center of the ball and we're pulling from the center to the sides to form the roulade the size of the baking, we have to "telling mass we want to rise up and does not extend to the sides so we'll tucking the dough from the center and from outside to inside the roulade. With his left hand in the hollow of roscón and right on the outside, come inside and tucking was shaping time. It's a bit difficult to explain. If the dough tends to "close" was the center or shrink, is that there is very relaxed, let it sit another ten minutes and will be handled better.

roscón Once formed, brush with beaten egg and cover with greased plastic film or mild for the third time.

weighed Third: It will take to double an hour or less.

Before the end of the third weighed, preheat oven to 200 degrees (up and down and air) and put in the base of the furnace a small bowl suitable for oven full of water (I put a casserole of mud from those of lidding .

After the third weighed, re-paint with beaten egg (gently so it does not lower) to taste and garnish with fruit, almonds and sugar soaked in water.

Put in the oven, the second starting slot below, and immediately lower temperature to 180 º. In 30 minutes you are done. Keep watch because ovens are different and if you see that is roasted too cover with aluminum foil or go down a little oven.

Well come a little late this Roscon, but I had the computer in the "nursing" and picked it up recently, so I come to catch up with sooooo many recipes!

Happy New Year to everyone!