Sunday, March 29, 2009

Brief Wedding Programme Format

CHICKEN IN SALSA SALSA PORK TENDERLOIN OF PETER PEN XIMÉNEZ






INGREDIENTS:

- 2 Tenderloins pig.
- 1 large onion
- 250 ml.
chicken broth - 125 ml. Pedro Ximenez wine
- 5 tablespoons muscatel raisins
- 1 tablespoon flour
-
olive oil - Salt and black pepper


PREPARATION:

Peel onions and cut into thin strips. Put it on medium with 8 tablespoons of oil in a wok or large pileup (should fit then the fillets and sauce). Let it pochen and if you see that the fire burned low and if necessary add a tablespoon of water. Put the raisins to soak in a glass of water






Take the pork fillet and salpiméntalos. In a large skillet, put three tablespoons of oil and make the fillets over high heat to brown on all sides. When browned to a plate and pass them leaves frying pan into the fire.



Take
Pedro Ximenez wine and pour into the pan where you have done the tenderloins. With a wooden spoon stir the wine by slicing the bottom pan. Turn off heat and let the pan with the wine aside. We will use it in a moment.


Add onions and poached a tablespoon of flour and stir well (care that the flour does not stick to the bottom) for a few seconds for the flour to brown and not remain raw. Then turns over onions Pedro Ximenez wine from the skillet.




Remove for a minute, add the fillets and hot chicken broth. If you do not have homemade stock using a concentrated tablet with a pint of water. Drain raisins and add them to the sauce. Let it boil over high heat until sauce thickens to your liking. In half an hour will have reached a creamy texture.





Serve with applesauce.



Tuesday, March 17, 2009

Buy Frozen Fried Calamari

Another perspective, the same view, different opinions. I

This last weekend I had the opportunity to introduce the world of the Competition or as it is known to the POS. Two days of sunshine, good atmosphere and more is learned about something unless we have to learn.

I've noticed and seen the suspicion that this facet of infused expel many people and honestly I see it not only normal, as any more of our Federal activity, but it I think it's a great addition for anyone who wants to reach great achievements in the caving scene.
Regardless of exhibitionism that might result can be seen in a locked ward and public, something unheard of in our scene for years, I stay in great physical preparation it provides the practice. The error may come to see that practice it, just do it for display at climbing walls and sports, but the cash registers do not necessarily require going through the competition, but that their practice provides a physical background and an extra hard reflections you can take to the traditional practice weekend in cavities.

Undoubtedly, the aim of taking a trip in the shortest possible time, leading to technical errors because the head is moving too fast, but we leave that to those who love the competition and judges are to control and punish such failures. But that same route can be made to a more normal pace, and even pose a circuit with an amalgam of the most varied in complex situations then we may have in a pocket. Come on, what's better safe than sorry, while you can mold a circuit to develop certain special physical or mental obstacle as allow you to face great challenges. For those who have been campaigning, I'm sure you recollect me psychologically at a time when you're not fine, it is difficult to pull out any campaign with a minimum of excitement, which is essential to find good physically then.

Remember the fears that arose when we started with the issue of guns and now it's the same with the POS and is always afraid of new experiences and forget that if anything, even enriches what we do . We can always profit from the experiences of other colleagues who practice other modalities. I have said already, but the fact that Russians today are the "number one" of the caving world, leaving the French dreaming of past glories, is not a coincidence. They have years and years the theme of the competition and not only give the importance to them if necessary by way of training to overcome such difficult challenges Krubera-Voronya and more than 2000 meters deep, something that is not available of all.

As for the Judges of the TPV, as they are only people like that that is not today, that is, VOLUNTEERS. Hobby people moved to the championships because someone has to not only ensure the regulation, if not controlling step defects and avoid situations that might be dangerous to the Competitor. For me, it's all a labor of love and more if you think that day could be doing what you like, get a cavity. Besides this, it is commendable that in itself have to endure as we saw in Spain last championship, held in Tarragona.

The state of nervousness that can come to some competitors, only to lose most precious medal, leading the center of his anger, just the judges, that poor guy is only trying to enforce rules and they were not escape some of the tricks that they can do the same competitors. At the end of the day, unfortunately this is part of everyday life of all sports competitions it that "the important thing is to participate" appears that some lunatic said many years ago, looking for those stages scenes that become sad and pathetic that you can see people who seem to be consistent, the world losing sight of a "penalty", "expulsion" or any release of the game that is in a regulation to which all promise to respect, but in the heat of the dispute someone intones that the "queer the last" (no offense to homosexuals, which have all my respect) .

may have to spend years and generations to come to understand the competition as an "evolution" most of the caving, but meanwhile, there will always be detractors and not because we are clear that this is a figment of someone, but because we do not want to face one of the best and highest that there is that "in this life you have to try everything, to know after the talk "

Monday, March 16, 2009

Biggest Boops In Film Heroin

IBERICA GRILLED CHICKEN BREAST






This piece of meat is the front of the back of the pig, the Iberian case that has nothing to do with the top loin, a cut back and call him "butcher steak."


Iberian Pen is triangular in shape, not very thick and wide with a weight approaching, more or less, two hundred grams.


The meat if we make it very juicy ready.



INGREDIENTS:

- 1 / 2 Kilo of Iberian pen
- Maldon Salt






PREPARATION:


light the fire with dry kindling finite box can be fruit or tree, if any add pineapple and place around coal . The grill must be thoroughly cleaned and for that it is best to burn fat from the roast prior to a very strong fire, and when the grill is hot, pass a wire brush to lift the charred fat.

Once the fire has consumed and we are the embers, put meat on the grill and baking to taste.

Now is the time to put the salt because if the salt it before it would go abroad juices changing its flavor.






If you want you can served with barbecue sauce
If you do not have barbecue can be done in a cooktop.