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seems lately I have the blog quite paradillo ... And although it seems that I'm standing, nothing is further from the truth. These dates are always "I do" a great time with crafts, and had a thousand things started and unfinished. And it seems that the only thing left is to fill my 2 blogs entries with all the new information they deserve.

I post this recipe, which is so so easy and so rich that you doing that for sure (and I am sure you love it). And if not, then tell me ... The recipe I copied the "Verycocinar." It is a website where you can find video recipes: A practical for beginners. And for those who do not, a ayudilla, which never hurts. I recommend it.

This type of chocolate frosting "Suchard" but with the addition of some nuts. He's hot and it takes 10-15 minutes do so. Also, if you do not have all the ingredients (nuts or rice) can substitute for each other. Or if you like one of hazelnuts, remove the other nuts and we just them.

It is best that you go to the link and you see the video. Also, I put the recipe: INGREDIENTS

(for a mold type plumcakes) :

• 125 g. black chocolate to melt (coverage, type "Nestlé Dessert)
  
• 125 g. milk chocolate to melt
• 40 g. 30 g butter
• puffed rice 15 g. 15 g hazelnuts
peeled raw almonds
• 15 g.
nuts

in a container in a double boiler, melt butter and then do the same with the chocolate of the two types.

Meanwhile, chop the nuts. We will also turning to chocolate to mix well (being a little earrings ...).

Once blown, add nuts and puffed rice. Stir so it is evenly distributed and put it in a mold. We introduce in the refrigerator until it is compact.

If mold is not silicone, it is best to put a tracing paper or plastic wrap on the bottom to remove it easily. If silicone is poured directly into the mold, remove the mold perfectly.

When solid, unmold, wait a few minutes until the chocolate is not so hard and you're ready to serve.

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2010

Source photography: decoralis.com

"With all my love, I send you these recipes for that ye do at Christmas: First meeting several measures PEACE, then a pinch of love, then two cups with two UNDERSTANDING ILLUSION and finally a gesture of tenderness. When we have these ingredients baking the mixture with Animo, HAPPINESS AND PATIENCE. And finally serve Him with laughter, joy and enthusiasm and offer him with the HEART "

Merry Christmas and Happy New Year !

MARINATED CHICKEN WITH COUSCOUS OF DATES

Ingredients 4 boneless chicken drumsticks, skinned, cut into large chunks

170 grams of onion cut into wedges

½ teaspoon cumin

½ teaspoon coriander (coriander seeds)

1 teaspoon pepper pulp choricero

1

cayenne 1 clove garlic

60 grams of olive oil

2 scoops of Knorr chicken stock

70 grams of chopped dates

water 240 grs

200 g precooked couscous

100 grams of white wine

50 grams of toasted almonds

1 bunch chopped parsley (for garnish) Preparation

1. Enter the chicken and 100 grams of onion cut into wedges in a bowl and set aside.

2. Pour in the cup cumin, coriander, pimientochoricero pulp, cayenne, garlic, 30 grams of oil and a scoop of broth depollo. Schedule 20 sec, vel 7. Pour the contents of the glass on the reserved chicken, mix well and chill.

3. Without washing the glass put the onion 70 grams and 30 grams of oil and schedule 4 seconds remaining, vel 4.

4. Add the dates and schedule 5 min, 100 °, vel 1.

5. Add the water, another ladle of broth and couscous and schedule 4 min, varoma, vel 1. Remove the cup and reserve.

6. Without washing the glass pour the chicken with all ingredients and set lamarinada 15 min, 100 ° left turn, speed spoon.

7. Pour the wine around the jar and set 10 min., Varoma, speed spoon.

8. Serve the couscous in a source shaped crown and dump the contents of the glass in the center. Garnish with almonds and parsley. Nougat

PISTACHIO CHOCOLATE

Ingredients 250 gr

fondant chocolate chunks match

250 gr milk chocolate chunks match

80 gr lard

200 g whole peeled pistachios Preparation

1. Put the chocolate in the bowl and set 30 sec, vel progressive
5-10 2. Incorporate the butter and set 5 min, 37 °, vel 2.
3. Browse the pistachios and mix 15 seconds, vel 3
4. Cover with greaseproof paper 2 boxes or 2 rectangular wooden molds take extended mix well to make it evenly distributed and allow to cool. Salen
2 tablets. SUCKLING

COOKING IN TWO

Ingredients for 4:

1 / 2 half pig cut into quarters 2 scoops

knoor meat 2 tablespoons butter

rosemary 2 sprigs thyme 2 sprigs

2 bay leaves

2000g of water 1 / 2 cup of water or a glass

Preparation

Enter each room of pork in a roasting bag with a scoop of meat knorr, a tablespoon of butter, a sprig rosemary, a sprig of thyme, and a sheet bay.
Close the bags and put them in the varoma, cover and set aside.
Pour water into the bowl, place the container varoma into position and set 60 minutes, temperature varoma speed 1.
careful not to burn turn it over and set 50 minutes, temperature varoma speed 1.
Preheat oven to 250 º.
Dump the contents of the bags in a baking dish along with half a glass of water (to prevent drying) and bake for 15 minutes per side until crust is crispy.


STOLL (German sweet bread)

almond paste: 100 gm

icing sugar 120 grams ground almonds

20 g egg white

Stollen:

100 grams of raw almonds

450 grams of bread flour

40 grams of fresh yeast bread

120 grams of milk 200 g butter

1 egg 1 pinch of salt

100 grams of almond paste (which we have done before)

250 g seedless raisins 50 g

chopped candied orange

50 g chopped candied fruit

40

rum grs 80 grs

melted butter icing sugar 50 g

Preparation:

1. Pour in the cup powdered sugar and the ground almonds, 10 sec schedule, vel 6.

2. Add the clear and set 14 sec, vel 6. Remove the cup and reserve ina airtight container or wrapped in plastic wrap.

3. Put the almonds in the bowl and set 5 sec, vel 6. Remove the cup and reserve.

4. Pour into the bowl the flour, yeast, milk, butter, egg, salt and 100 grams of almond paste and knead 3 minutes, vasocerrado, spike. Let dough rest in the glass for 30 min.

5. Add the reserved almonds, raisins, orange and frutaconfitada and rum. Schedule 2 min, closed cup, pin and insert the spatula thinkit the jar and move to losingredientes integrate well into the dough.

6. Dump the dough on surface lightly sprinkled conharina and flatten with hands to get a square of 30 x 30aprox leaving one of the thicker side, so that the bend has the characteristic shape of stollen. Fold the dough into three parts so that the thickest part is up.

7. Place the stollen on a baking sheet covered with parchment paper and let stand for 30 minutes to rise.

8. Preheat oven to 180 degrees.

9. Bake stollen for 40-45 min.

10. Brush the stollen still warm with half the butter and let cool.

11. When the stollen has cooled, pincélelo with remaining butter and sprinkle with a thick layer of icing sugar.

TOFFEE CANDY for 40 units

Ingredients 30 g butter 370 g

condensed milk (1 small can)

1 tablespoon of icing sugar for dusting 1 dash

flavourless oil (sunflower , almonds, corn)

Preparation 1. Melt the butter in the glass program 30 sec, 100 °, vel 3.

2. Add condensed milk and set 25 min, varoma, vel 3, without putting the beaker to facilitate evaporation.

3. Grease the spatula and a sheet silicone oil and glass viertarápidamente content. Shape rectangular and cool 15 min. Peel off foil and sprinkle on both silicone ladoscon icing sugar. With a knife cut into squares. Cool
sweets completely, arranged on the sheet of silicone without tocarseunos with others.

chopitos WARM SALAD OR OCTOPUS

Ingredients for 4 servings: 500 g
fresh chopitos

2 cloves garlic 4 sprigs parsley

80 grams of olive oil Salt

½ chilli 2 tablespoons lemon juice 1 package

mesclun salad Preparation:

1. Wash and dry the whole chopitos without removing the skins and guts and set aside.

2. Pour in the cup garlic and parsley and set 4 sec, vel 5. Using spatula, fold the remaining garlic and parsley from the top and inside the glass toward the blades.

3. Add the oil and set 5 min, varoma, vel 1.

4. Place the butterfly in the blades and add chopitos, salt and pepper. Program 20 min, varoma, turn left, vel cuchara.Cuando are 15 sec pour the lemon juice bottle.

5. Arrange the lettuce on a platter and pour over the chopitos. Serve immediately.

Tips: If chopitos used instead of squid, cut into thin slices.

Chestnut parfait with walnut sauce

chestnut parfait Ingredients: 500 grs
cream too cold to ride (with 35% fat)

1 teaspoon vanilla essence ¼ teaspoon

vanilla powder 80 grams icing sugar 400 g

chestnut cream

walnut sauce Ingredients: 100 grs

walnuts 250 grams of milk

1 pinch ground cinnamon 80 grams

sugar Preparation:

chestnut parfait:

1. Place the butterfly in the blades, shake the container of cream, pour into the bowl, add vanilla and set vel 3-4. No schedule time and watch until it is mounted.

2. Once mounted, remove the throttle blades incorporate the powdered sugar and mix with a spatula.

3. Pour whipping cream into a bowl, add the chestnut cream and mix gently. Pour into a mold or airtight container suitable for freezing (line the pan with transparent film and then unmold easier). Enter in the freezer for 4 hours minimum. Salsa

nuts:

4. With the clean glass Grind the nuts and dry 5 sec programming, vel 5. Remove the cup and reserve.

5. Without washing the glass, pour the milk, cinnamon and sugar and set 5 min, 90 °, vel 1.

6. Add nuts and set aside 10 min, 100 °, vel 2.7. Pour into a gravy boat and serve hot with the slushy frozen chestnuts.

NEW YEAR COCKTAIL

Ingredients 10 cups:

250 grams of peeled melon

250 g peeled fresh pineapple

100 grams of vodka

100 g ice cubes 500 g

lemonade

sparkling grenadine 100 g

20 sheets

mint

2 kiwis, peeled and cut into pieces

Preparation:

1. Cut a wide slice of melon and remove pequeñas.Resérvelas 20 balls. Pour into glass cuts remaining melon and cantaloupe chunks completecon to 200 grs.

2. Size 20 small cubes of pineapple and set aside. Losrecortes into the cup of pineapple and fill with pineapple chunks to 200 grs.

3. Add vodka and ice. Schedule 30 sec, vel 8.

4. Add lemonade and mix 10 seconds, vel 2.

5. Serve in cocktail glasses and add to each a little grenadine. Insert a skewer alternating mint with a ball of melon, kiwi and pineapple cubes.

SPOON JAPAN

SAFFRON SHRIMP Ingredients for 6 servings

70 grams

chopped shallots 1 sprig of parsley

50 g

olive oil 1 teaspoon cornstarch

25 grams of white wine

500 grams of prawns

2 packets

saffron ½ teaspoon salt 25 g

brandy Preparation:

1. Pour in the cup shallots and parsley and set 6 seconds, vel 4.With the spatula, fold the remaining vegetables and interiordel cover glass to the blades.

2. Add the oil and set 8 min, 90 °, speed spoon.

3. Teaspoon cornstarch dissolved in half the wine and set aside.

4. Place the butterfly in the blades and add the prawns, togetherwith the saffron and salt. Schedule 5 min, 90 °, vel 1. After 1 min, add the brandy jar and the remaining half of wine.

5. When you miss 1 minute to finish the scheduled time, add the jar of wine reserved cornstarch in step 3.

Tip: This dish is perfect to present in French or Japanese spoons with a prawn per teaspoon.

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Hojaldrinas


finally start with the Christmas dessert. And it is that I work is piling up. My love for the home and the things "made by me" has me a little busy. And this year I decided to do with my daughter the Christmas tree ornaments. Very nice, but very laborious. We are also "tuneando" Birth of Christmas cakes hence be delayed.

hojaldrinas Today I start with my love! And so typical in my province!. And that's what bad ... TAS here are good that the stakes are very high ... Although I think these have been quite a height.

The other day I brought oranges from Almeria, newly fucking the tree and no wax or anything, and smelled ... Then came hojaldrina smell, so I set to work.

the recipe I adapted from several blogs. Mainly the blog "View From palate, although I changed some numbers. Enter on page and follow the "Step by Step" which explains very well the theme of the folds.

Ingredients:

For the dough:

• 600 grs.
• flour 320 grs. lard.
• 80 cc. white wine.
• 80 cc. orange juice.
• grated skin of three oranges.
• 50 grs.
  sugar

To folds:

• 80 grs. lard.

To sprinkle:

Icing Make the dough with all the ingredients work well.

Let stand in refrigerator, tightly covered with film, for an hour.

After this time, out of the freezer and pull on the marble covered with a little flour to prevent sticking. Place on it the 80 grams of fat. Wrap the dough with butter. Easy a ride as if it were a pastry (it should be rectangular or square).

Let stand again in the fridge for half an hour. Take it out and stretch

to give a double fold. Finally stretch the dough formed by folds, leaving 1.5 cm. thick and ensuring that we are straight edges.
Cut into rectangles about 5 by 3 inches, discarding edges that are not rectangular.


Bake about 3 minutes at 220 º and the rest at 170 º until done. It takes about 30-40 minutes.

Sprinkle liberally with icing sugar.

NOTES:

• The hojaldrinas are named with flaky texture, and in sheets. This is achieved by the process mentioned folds. It is the first time that I and the first "batch" rose unevenly, ie one hand over another. This we ascribe to the butter does not equal the mass distributed. Next time instead of making butter ball and put him stretch out the dough before in a rectangle and spread butter over a portion to be matched well.
• One trick when stretching the dough and we were not small to the roll or the chicken is put cling film "lining" the chicken and knead on it. Also among the mass and the roll can put plastic wrap or better yet, baking paper that is easier to work. So avoid having to put flour around the clock to prevent sticking the dough. At the time of cutting (if we use cookie cutters) may also use the plastic wrap between the dough and cutting.
  
• And a finding as to the form. I have used cutters rather than cut into squares and hojaldrinas only comment that the "dwindling" in the oven, reduce its size. So we always do them a little larger size that you please obtain.

I hope you enjoy them and wish a sweet and happy Christmas to all.

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LEMON CHICKEN RICE PUDDING THERMOMIX

I'm not China food lover but I have decided to prepare a recipe I had never done ........ at home has been well received even children have asked me to do it again .........

Ingredients:
1 chicken breast diced not too big
Olive oil for frying
Battered
4 tablespoons bread crumbs 3
tablespoons cornstarch
1 / 2 cup cold water 1 egg

lemon sauce
1 / 2 cup of water
juice of 1 lemon 4 tablespoons

sugar 3 tablespoons cider vinegar 1 teaspoon
mashed potatoes (flakes) Salt

Preparation:
We all batter ingredients in the bowl and mix 20 seconds on speed 4. (It must be espesito, such as tempura, correct water or cornstarch as needed). Reserve in a bowl.
Then put a pan of hot oil, go Coat chicken and fry over medium heat until browned, set aside in a bowl.
To prepare the sauce, put all ingredients in jar and programs 5 minutes, temperature 100 º, speed 2.
Serve the chicken with the sauce, we can also make white rice and a dish is full ......

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THERMOMIX

A recipe for cannelloni "different from what's in the book" Essential "......... the variety is the spice ........ This delicious .........

Ingredients:
1 liter of milk at room temperature (I always use semi)
150 grams of rice
Skin of a lemon (yellow part only)
The skin of an orange (orange part only)
1 cinnamon stick 150 g

sugar cinnamon for sprinkling Preparation

:
We put the butterfly in the blades and engaging skins to make it easier to get to the final.
Add the rice, milk, and cinnamon stick. Preprogrammed 38 minutes, temperature 90 º, Speed \u200b\u200b1.
When stopping the machine, add the sugar and reprogram 6 minutes at the same temperature and speed. Pour into individual molds
or a large bowl and sprinkle with cinnamon.

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REHOGAR THERMOMIX VEGETABLE TOLEDO carcamusas

Before Christmas we must be losing a few pounds by then we will take nougat, mildew, roscones, etc ......... so better than sautéed vegetables in the Thermomix ......

Ingredients:

A bag of mixed vegetables

frozen 4 cloves garlic

1 teaspoon paprika

75 ml. olive oil Salt

Prepared

Put oil and garlic in the glass and set speed 4 seconds 5. Then fry for 3 minutes, Varoma temperature, speed 1. When finished add pepper and put a few seconds but speed 2 without temperature.

Put the butterfly in the blades and add the vegetables and salt and set 20 minutes Varoma temperature, turn left and speed spoon.

Note: You can add some diced ham if desired, after throwing the garlic to the diced ham and sauté 1 minute, TEMPERATURE Varoma, speed 1. Then follow the same recipe.

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This recipe very similar to "Magro with Tomato is a new book" Cooking with Thermomix Regional "is a collection of books with recipes of all regions of Spain .... the truth is that is very rich and very easy to do, I as I always have some small modifications ....

Ingredients: 150 gr
.
onion 2 cloves garlic
70 ml. olive oil
400 gr. crushed tomatoes
200 grs. ham into small cubes 200 grams
. sliced \u200b\u200bchorizo \u200b\u200b
1 teaspoon salt 1 pinch

pepper 1 teaspoon oregano
50 grs. white wine or brandy
150 grs. frozen peas (optional)
1 kilo of lean pork, diced not too big

Prepared

Put the onion and garlic in the bowl and cut programming 4 seconds, speed 5. Download the remains of the walls with a spatula. Add oil and saute for 7 minutes, Varoma temperature, speed 1.
Add the tomato, ham, sausage, beef, salt, pepper, oregano and white wine. Schedule 30 minutes Varoma temperature, turn left, speed spoon.
In the last 5 minutes, add peas to the opening.

Note: We can use the cooking time to do anything in the container Varoma: fitting white rice, poached eggs, vegetables, an egg custard curdle, etc. .....

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fried rice THERMOMIX THERMOMIX

This type of rice can put all the ingredients that we like, and thereby increase or decrease the "delights "........ I in this case I have many options because my children are not a lot of things ......... guta

Ingredients:

• 250 gr. long grain rice
• 800 ml.
• water 2 cloves garlic
• 50 ml. olive oil 2 eggs
• taquitos Bacon
• A small can of corn

For the relish:

• 60 gr. sugar
• 40 gr. rice vinegar
• 30 gr. soy sauce
• 20 gr. of kepchup
• 150 ml.
• water 1 teaspoon cornstarch

Prepared

In the top of the container tray Varoma put baking paper, moisten it with water and laying the eggs, beaten with a little salt, and we omelets. Book. We

in the glass oil and two cloves of garlic and chop 4 seconds on speed 5. Then we schedule 3 minutes Varoma temperature, speed 1. We put the basket, and add the water, salt and rice (which will fall within the cestilo). Schedule 20 minutes Varoma temperature, speed 4. Place the container over the top Varoma.

While the rice is done, put it in a dish paper towel, add the bacon into pieces and we put a paper towel, put it in the microwave for About 2 minutes. to stay crisp. Book.

When the time scheduled, we threw the rice in a bowl or large bowl, add the bacon, tortilla chips and corn made. Wrap it with a spatula.

To make the relish:

Put all ingredients in jar and program, 6 minutes, Varoma temperature, speed 2. Add the sauce to the rice and wrap finish again with the spatula.

Note: If we put the rice, shrimp, carrots, peas, etc. ..... will use the vessel infeior Varoma while make the tortilla.

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MUSHROOMS GARLIC VEGETABLE SANDWICHES THERMOMIX

A classic recipe of basic book but as always I have to change something, in this case the quantities, and we get to do it ......... it to fester ........

Ingredients: 1 kg
.
fresh mushrooms 8 cloves garlic
100 ml. olive oil Salt

1 chili (optional)

Prepared
Wash mushrooms and chop large right (after reduces a lot). set the machine up in speed 5 and go throwing the garlic cloves by vocal (and chop better.) Download the remains of the walls with a spatula, put the butterfly in the blades and put the oil, mushrooms, salt and pepper. Schedule
20 minutes Varoma temperature, turn left and speed spoon
Note: The mushrooms that we have entered the cup, reserve them and cash them adding to the machine running by the member gradually end all fall ......

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THERMOMIX

can modify this recipe to your taste by adding or removing ingredients ........ we just have to make the filling and be making sandwiches ...... Rapidita very easy to do .......... and looks great on those special occasions with guests ......

Ingredients:
Filling 1:
lettuce leaves (dry well)

2 boiled eggs 2 cans of tuna
200 gr. mayonnaise
10 gr.
onion 1 jar of white asparagus (well drained)
1 small
corn Salt
Filling 2:
lettuce leaves (dry well)
2 tomatoes 2 carrots

2 boiled eggs 2 cans
tuna
200 gr. mayonnaise
10 gr. onion salt

Filling 3:
lettuce leaves (dry well)
2 hard boiled eggs
200 gr. of crab sticks
2 cans of tuna
200 gr. mayonnaise
10 gr. onion salt


Prepared
Place all ingredients (except the mayonnaise) in the glass and cut 4 seconds on speed 5. Add mayonnaise and mix on speed 2 seconds. Finish wrapping with a spatula if necessary.
Fill sandwiches with the mixture and cut into triangles. Put them on a tray and cover with a transparent film to avoid drying out the bread.

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FIDEUA THERMOMIX

An alternative to the fideua paella, I personally EnCana and accompanied by an aioli sauce is yummy .........

Ingredients:
Fumet (fish broth): 250 gr
.
70 gr shrimp. olive oil 500 ml
.
water Sofrito:
50 ml.
oil 100 gr. Crushed natural tomato
50 gr. green pepper
50 gr. red pepper 50 gr
.
onion 2 cloves garlic Salt

Rest:
250 gr. squid ring
250 gr. Special noodle for fideua
250 gr. monkfish, tuna, etc.
diced 250 gr. of clams (optional)

Prepared
Soak clams in salted water to loosen the "grit."
Put in the oil cup fish stock and set 2 minutes Varoma temperature, speed 2. Add the heads of the prawns (reserve the bodies) and saute 3 minutes, Varoma temperature, speed 2
When you finish entering the water, and set 5 minutes, temperature 100 º, speed 4. Strain through a sieve (not the basket) and book for the final. Wash
well the cup and the lid and stir in sauce ingredients and set 10 minutes Varoma temperature, speed 4.
Weigh the fish stock that we had booked and is supplemented with water up to 750 ml. Put the clams in the bowl Varoma and put on the lid, and schedule 8 minutes Varoma temperature, speed 2.
Add the squid rings, monkfish and noodles, and the minute program directed on package (about 8-10 minutes), t emperature 100 º, turn left and speed spoon. When you finish adding the bodies of the prawns and mussels.
Let it stand 5 minutes in the cup, that are made prawns with heat.
Pour into a serving dish and serve with aioli.

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PUMPKIN PURE VEGETABLE THERMOMIX

could not miss every year in "Halloween" the famous pumpkin cake, and we adpot this event also as our ........ get a big cake, rich and fluffy ........

Ingredients: 400g
pumpkin

400g sugar 400g flour
4 large eggs 150 ml
. sunflower oil 150 ml
.
milk 2 envelopes yeast Royal
sugar and cinnamon to sprinkle

Prepared
Preheat oven to 180 º
Put the pumpkin in pieces in a dish and place in microwave on high for 10 minutes (until squishy).
Pour into the cup sugar, eggs, milk, oil and pumpkin and set 1 minute, speed 6.
Add the flour and yeast and return envelopes to program 1 minute at speed 6 again.
Line a large pan with parchment paper or smear it with butter, pour the dough on top and sprinkle with sugar mixture and cinnamon.
Bake for 30 minutes (depends on the oven), click to check the ajuga is clean.

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THERMOMIX

This recipe has been fried mashed vegetables before cooking, I personally prefer to do so all the raw, yes has a "little bit" more time ..... ..

Ingredients: 1 kg
. vegetables to taste (carrots, zucchini, beets, potatoes, green beans, etc .....)
50 ml. olive oil 1 leek
not big chunks
350 ml. hot tap water
1 teaspoon salt Preparation

:
Place in the bowl and chop the leek speed 4 seconds 5. Download the remains with a spatula, add the oil and set 5 minutes, Varoma temperature, speed 1.
Then put all the vegetables and saute 3 minutes, Varoma temperature, speed 1.
Add water and salt and set 25 minutes, temperature 100 º, speed 1.
When done wait a bit to reduce heat and blend for 1 minute at speed 7.
Note: We do not puree sauce, put all ingredients and programming only the cooking time.

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-Ta
bag ready?
- If baby is ready.
- Well. Then go.
- Clau But you're not going to fire?
- I left a post stuck in the door of the Singles Club ... The curious will read it and it is not funny no ...
- Dale that the plane is going ...

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"When you dare to come face to face with the most negative parts of oneself and the spraying will start spraying of irlas removed along with the idea and the old and negative thoughts, then you start to get better. and can generate a different environment around you.
This does not mean it's like buying a combo command again and I thought tá, I like the silicone implants and other resources.
No.
is a process. And a process that generates resistance. Is stronger than the old new. Because the old stock is rooted in social, customs, in the acceptance of others, is as embraced tick the acceptance that others have of us. But despite all this resistance, all the fear that change tends to generate, I assure you that when you decide to change, change. Times? There is no manual. Each has its own time, is designing its own way. "
- Clau What are you doing?
- write Vivi.
- And for what?
- I need to read to me and others I read to take another look. Because when I write dump my thoughts, my learning, my accomplishments, I pull out what I need to read also.
- And for what? What is your benefit? we want to achieve with that Clau?
- mmmmm good question .....
- acting ....
- ......
- and? What you do not know what to say now Clau? This really is good! ha!
- ....... No I have all the answers Vivi, writing is a way to clarify thoughts, when you do it publicly then you have other thoughts to and Údarás to rethink yours for analyzing you from other perspectives. The same benefit is learning from other intellectual tools ... Vivi what not to do ... You wear makeup?
- To be beautiful.
- Why?
- do I have to be ready in case I find true love.
- to BUE! Now you're Fiona! We want you to give the kiss of true love!
- and yes! what is!
- Nothing! That if love should be true. There may be a liar love is not love.
- Look, there is love and love. Not a single love is platonic love for one night, love the way, love of mystery, love at times, love convenient, and the other, that the best ... Love forever !!!!!!! !
- Vivi please! I do not think so. No love for at times it is not love! Clau
"Well you think that I did not!
- ok. Vivi today is not the best of my days. I'm not in a bad mood but today I choose not to speak of love, or the on-times or the ever. Today I do not think so. And I difrutar lot.
- Well another day in Gotham and no answers!
- jajajjajaja and that Vivi?
- do not know!
- jajajajajaja crazier every day you Vivi!
- Tonight I go out with a guy nuevooooo Clau!
- eh?? aaaaaa stash you had it!!

Contameeeeeeee

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The Christ of the Lanterns.

The Christ of the Mercy Amends and , better known as Christ of Lantern is one of the icons devotional, historical and artistic city of Cordoba.

Sculpted by Juan Navarro León in 1794, was commissioned by Fray Diego de Cadiz José continuation of the Church of the Holy Angel .

is a sculpture carved in stone, smaller than the natural, the image is presented with 4 nails, crown of thorns and powers carved in metal.

The Christ is nailed to a cross of square type with stepped corners and in turn located on a pedestal that gives height to the whole sculpture.

This work has been in full Capuchin Square, surrounded by a wrought iron fence of the 20's of XX century and is illuminated by 8 lanterns that give the popular name for the image, which are not originals, as the current date of 1984 being more sullen than primitive.

As curious comment that Christ has been a leader and numerous songs and ballads, the best known is The Christ of the Lanterns of Antonio Molina that gave rise also to a movie.