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DEATH OF THE POET ROBERT SOSA

Daily Press Photo

dies Honduran poet Roberto Sosa Sosa

had won several international awards.

Tegucigalpa, Honduras


The Honduran poet Roberto Sosa, at 82 years died today at 2:20 in the morning, due to a heart attack.

Sosa who was sworn of the prestigious Casa de Las Americas, Cuba, died a private hospital in Tegucigalpa.

had a Masters of Arts, University of Cincinnati, Ohio, Unidos.También States had participated in various conferences in Latin America. He was professor of literature and writer based in Upper Montclair College, USA.

Several of his poems recognized: Caligramas, 1959, Walls, 1966, Inland Sea, 1967, The Poor, 1969; A divided world for all, 1971; Military Secret, 1985, to the sun today, 1987, Les larmes des choses, précélé of bas masque, 1990, Complete Works, 1990; personal anthology, sf.; The sorrows together, yes.; mask loose, 1994, The tears of things, 1995.

His poetic works were favorably commented on in Spain, Cuba, Colombia and Mexico.

In 1990 he was appointed to the degree Knight in the Order of Arts and Letters by the Ministry of Culture of the Republic of France. Taken


Press

2 Days Early And Watery Period

EGG SALAD (EGG SALAD)

7 eggs, hard
1 / 2 tbsp.
vegetable oil 1 / 4 tsp.
salt 1 medium onion, chopped
1 stalk celery, finely chopped 2 tbsp
.
mayonnaise 1 / 2 tsp.
prepared mustard 1 / 8 tsp.
pepper 2 tbsp.

parsley In a medium bowl, peel the eggs and mash,
add oil and salt, onion, celery and mayonnaise.
Mix thoroughly all ingredients, add
mustard and pepper, garnish with chopped parsley. EGG

SALAD
7 eggs, hard boiled
1 / 2 tbsp.
oil 1 / 4 tsp. 1 medium onion salt
, chopped 1 stalk celery
, fineny chpped
2 tbsps.
mayonnaise 1 / 2 tsp.prepared
mustard 1 / 8 tsp.
pepper 2 tbsps. Pell

chopped parsley eggs, mash in a medium bowl with oil, and salt.
Add onion, celery and mayonnaise, mix well with
mustard and pepper. Garnish with chopped parsley
.

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papaya

4 cups of green papaya, into 2-inch c / u
(peeled and seeded)
2 cups of sweet brown sugar,
(* if not found use brown sugar)
7
cups water 6 slices Make

cinnamon cooking papaya 2 cups water, at the first boil water and throw
wash papaya again.
Add 2 cups water and cook over medium heat for about 20 minutes, strain and drain

In a pot put 3 cups of water, sweet brown sugar and cinnamon.
Boil over medium heat, about 30 minutes left until the honey
this sticky, add the papaya and simmer another 20 minutes.

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HORCHATA HONDUREÑA

HORCHATA HONDUREÑA




INGREDIENTS 1 pound of rice, (2 cups)

more or less (depending on the amount to be done)

3 libra de semilla de morro

1/2 taza de cascara de limon

(la cascarita cortada pequeña)

18 taza de agua aproximadamente

4 rajitas de canela

2 1/2 tazas de azúcar o al gusto.

Hielo.

PREPARACION

1.-El arroz se lava muy bien, y se pone a remojar en suficiente

agua para que se hablande por lo menos 2 horas.

2.- El morro se lava y se seca en el sol, luego se tuesta en el horno

o en un comal de hierro encima de la estufa, con la canela.

Se escurre el arroz y se mezcla con el morro.Colocarlo en la licuadora

y molerlo bien alternando con water. To be low and liquefied

school using a very fine mesh strainer, re-liquefy

2 or 3 times to get all the juice. Is put into a pot (if clay is best)

3.-Add remaining water, leaving a little thick, add enough ice

and lemon peels.

It is very tasty. Horchata Honduran





INGREDIENTS 1 pound rice (2 cups) more or less
(Depending on the Amount to Be Done) 3 pounds of seed
nose
1 / 2 cup lemon peel
(The peel cut small)
 18 cup of water
4 cinnamon sticks
 2 1 /2 cups sugar or to taste.
Ice.
PREPARATION

 1.-The rice is washed and put to soak in enough
 water to at least 2 hours.
 2 .- The morro is washed and dried in the sun, then roasted in the oven
 or in an iron skillet on the stove with cinnamon.
 Drain the rice and mix with the blender morro. and grind well alternating with water.  To be low and liquefied , using a very fine mesh strainer, re-blend 2 or 3
times to get all the juice.  Is put into a pot (if clay is best) Remaining
3.-Add water, Leaving a little thick, add
plenty of ice and lemon peels.
It is very tasty.

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BROCCOLI CHEESE SOUP

INGREDIENTS:

1 package broccoli florets 2 cups milk
.
2 tbsp. cornflour (cornstarch)
nonstick cooking spray 1 cup

chopped onion 2 cloves garlic, minced

3 cups chicken broth
1 / 4 tsp black pepper
8 ounces shredded cheddar cheese

METHOD OF PREPARATION:


Heat a pan with the spray, over medium heat. Add onion and garlic and saute 3 minutes.
Add broth and broccoli and bring to a boil over medium heat 8 to 10 minutes or until broccoli is tender
.
Dissolve the cornstarch in the milk, add to the pot, once it boils reduce heat and continue cooking
for 10 minutes or until slightly thickened, stirring constantly.
Add pepper. Remove from heat, add cheese and continue cooking until melted.
Place a third of the soup in a blender or food processor food, and processed
until smooth. Return to pot and nuevamene and serve hot.