My Daughter's Temperature In 96.5 Degrees

When I ran over time, I discovered that the salads are a wonderful resource for food, and now that the weather in Peru, is hot, it's best something refreshing and healthy eating.
I prepared this salad without prior prescription, no indication, which had in the kitchen, and the truth that I have left a very nice salad.

ingredients I used are: Lettuce


cherry tomatoes (they can be of normal)
Fennel Bulb Onion


Olives Feta Cheese Olive Oil


Avocado Juice of two lemons Salt and Pepper

I've prepared well:

I have washed very well all the ingredients to be washed, such as lettuce, tomato, onion, then I cut the taste of everyone, I've chopped lettuce by hand, being red onion is stronger, so I have cut into thin strips, and cherry tomatoes in half. I
Avocado cut into wedges, and I'm chopped feta with a fork, so then having everything ready, I mixed the ingredients, increasing the olives, and I seasoned with olive oil, lemon, salt and pepper.
I have been very fresh, complete and have called brave because the truth is I have replaced a meal, I did not need to eat anything else.
I realized that the olives give a special flavor, but who does not like the strong flavor of the olives, you can put the green. Maybe
would have added some boiled eggs, to make it stronger, and also gives you more flavor.

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pork ribs EAT BETTER

I told them this last time I had a very heavy workload, do not complain, on the contrary, Congratulations while there is work, but it is true that exhausted, and tired, so I remembered that Falsarius blog, I saw a very quick and easy recipe for a Pork Ribs, and as he had in the fridge I decided to follow his recipe, they are copied verbatim:

Ingredients:

1 kilo of pork ribs,
1 envelope onion soup, coca-cola
1, 1 onion
biggie,
extra virgin olive oil,
a bit of hot sauce Salt

Ketchup

Preparation:

In a bowl put the contents of the envelope onion soup mix and add some of our favorite hot sauce (or a few drops of Tabasco) and chorreoncillo Ketchup. Coca-cola add
stirring well with a fork until we have a kind of salsa linked, but not too liquid.
Cut the onion into thin strips and make her a base in a Pyrex glass bowl that can withstand the heat. We put over a string of oil and a little salt and deftly put the ribs on a bed of onions.
A little (little) more salt on the ribs (rather thick) and cover all the invention with the onion soup sauce and Coca-Cola that we had prepared Grumiller ensuring that the fit over the ribs, roasted then going to be very rich. We put in the oven preheated to 210 degrees and about 20/25 minutes.

Changes I made in my ribs:

Prepare the sauce to cover all the ribs, use two packets instead of one, for double the amount of ribs, which I did was that Pass the sauce through the blender, so I would not stay grumitos, because I wanted only to taste but not with the onions on top and before bathing the ribs with the sauce, rub with lemon, and with a little sauce soybeans, let it dry alone, about two hours and then drizzle with sauce Falsarius.

The truth that were delicious, and accompanied with roast potatoes, I have not had much work, and has been a very tasty meal.
is the first time that I turn to the envelopes of food, but I really alleviated the kitchen work.

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Today I tried to fix the image of the little cook in cooking ideas, and left a website with an article that I found very interesting and it was worth copying in my kitchen, especially because he says things that we often forget when cooking and when eating.

still remember the family home, talking as before there was TV in the kitchen, which is where the family dining room, then when they put a TV, the conversation had gone, only heard the TV or not interested in what it emits.

In my house, now I have no TV in our intimate dining room, and he shall not ever, food is a time to share, to thank, of union, of satisfaction, and it is good that we remember.

So let me copy this article , with the same images and content.

Eat slowly

Life is often very fast. However, eating slower encourages us to take some time for reflection. Let us pause a moment before eating to give thanks for the gift of food we have before us. An attitude of gratitude helps us enjoy every bite much. Furthermore, the more you chew, teeth and saliva enzymes break down food better way for our stomach to work less.

Involve all your senses:

need not be a professional chef to be an artist in the kitchen. The food we prepare can involve all our senses, from the aroma that crosses the rooms to the vibrant colors and textures the game. All these features create a rich and satisfying experience, no matter what you're eating. If it is the only one in the kitchen, includes some edible flowers, decorate with herbs of your choice, and try to use colors that complement dishes with our creation.

Eat company:

oo Sharing a meal breaking bread is a custom show across all cultures. It is a way to celebrate our food. Eating with others may also be encouraged to relax and enjoy the best experience around him, also help you eat more slowly.

Eat without distraction:

off the TV. Let us work out our thoughts. Feed requires our full attention. Savor every bite. These strategies will help us refine the feelings of our body to know when you are satisfied. No reason to keep eating when your body says enough. In fact, yogis stop eating, even before it is complete, because a full stomach makes us slow.

try using small plates: Looking

other cultures can give us new ideas for eating better. For example, a beautiful Japanese custom is to serve each of the meals in their own small plate. These courses enhance the visual experience, and encourage us to eat smaller portions. Each small portion combined together becomes a food of great interest and variety to make a delicious meal.

Eat Seasonally:

In our fast-paced world, it is easy to lose track of nature's seasonal ebb and flow. Eat fresh fruits, vegetables and fish of the season assures us that we have the largest selection to choose from and we increase our connection with Mother Earth and the natural rhythms in the sun, moon and stars. We are eating what at that time the mother earth is producing.

Eat Locally:

A good chef knows all about the ingredients. To ensure that our food will be sensational, asegúremosno that every ingredient is fresh. The best way is to eat foods that are growing in our area at this time. If we buy something that is not close to us geographically, and is of perishability early, is likely to have decreased As to having to endure traveling through time and distance

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As I continue with my diet, but not underweight because ... heh, heh, heh, I'm making the attempt , I have lost 2 kilos, but I obeyed what I recommended Natasha, do not eat potatoes or rice or bread.
But the descent is very slow, and now that I can not always eat at home, it becomes more difficult.
Well, today I leave a rich salad, very fresh and very good.
As many know, I love the combination of sweet and salty, and now it's time to pineapple, pineapples a huge, rich and juicy, I have at home for three, so I prepared a salad usually prepared without pineapple, but today I wanted to give a role.

Ingredients:


1 lettuce 1 head lettuce 1 punnet home

sprouts 1 avocado (avocado)

5 slices cucumber 1 ripe pineapple

Salt and pepper 5 tablespoons plain yogurt 2 tablespoons
olive oil

Preparation:

Very easy, very well washed lettuce, dried them and cuts the reserve.
Peel the cucumber and cut it into slices, peel the avocado, dividing them into segments. Peel the pineapple
careful not to cut off, and head three or four slices.
Once we have all ingredients ready, we assemble the dish, and put some lettuce base, but also the pineapple slices, then we add the cucumber, avocado, and above this we take the salt, pepper , and olive oil.
Then we put up sprouts and topped with spoonfuls of natural yogurt.
salad is a very rich, with meat, or to be a meal in itself.

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PINEAPPLE SALAD WITH PINEAPPLE PORK WITH PINEAPPLE CUP

As these last days, I've been in a rural area, agriculture, I used to buy vegetables, fruit and meat to good home, so that among the fruits are pineapples suit me, so I put the recipe for this drink is so rich, and as much pineapple is adapted to the kitchen, sure to eat well as part of that, I have prepared this dish very rich that combination of flavors is delicious, is a Chinese dish, but here in Peru, now part of everyday cooking for housewives.

Pork with Pineapple

Ingredients:

1 kilo lean pork meat (pork), diced

3 tablespoons oil

1 medium onion, cut into wedges

1 diced fresh pineapple

2 tablespoons of vinegar

4 tablespoons soy sauce

25 grams of cornstarch

Sal and
freshly ground black pepper 1 pepper cut into wedges Preparation

:

Heat the oil in a pan and fry the meat until well browned, and seal the meat. Then add the sliced \u200b\u200bonion and cook until they are translucent. Then add the peppers, and pineapple billet. We let
drop a little pineapple juice, add vinegar, soy sauce and a little water or chicken broth if you have on hand. Then mix the cornstarch with salt and pepper and dissolve in a little water, moving slowly and threw him to the pot.
stir well, uniting all, cover and cook for 20 to 30 minutes more. Is delicious to eat with white rice, very graneadito, or a pasta dish is a tasty dish.

Ideas:

may be dispensed with cornstarch when it is not tolerable, and replace it with a bit of butter, which also manages to thicken a little.
can be decorated with onion spring onion, very finely chopped.

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I leave a preparation that has amazed me by its taste is truly exquisite, they do in the Eastern region of Peru in the Amazon Jungle, and asked for the recipe so that it can share with you, and make it at home.

seems difficult, but it is not, what happens is it takes a little because we leave in the cold 1 day.

Ingredients:

1 pineapple 1 cup sugar granulated

1 vanilla pod, cut lengthwise.

3 tablespoons dark brown sugar

3 tablespoons coconut rum 1 tablespoon rum
blond
1 quart vanilla ice cream

Preparation:

Preheat oven to 425C. Pineapple peel using a sharp knife, careful not to cut. Cut pineapple into quarters, cut and remove the central part, which is the hardest part.
Pour the shell and the center of a pot, add 5 cups water to boiling. Add the granulated sugar and vanilla and let cook, occasionally pressed with back of spoon to extract juice, about 30 minutes, the water has reduced to about three cups.
Meanwhile, pineapple cut into 1.5 cm cubes, put them in baking dish. Sprinkle with brown sugar, we take the 3 tablespoons of rum, coconut rum and a normal. Bake until golden, about 20 minutes. We
to a bowl, let cool. Cover with plastic wrap and refrigerate for two days. Strain liquid
baking has been through a sieve into a large bowl, reserve the solids. After adding the liquid to the pot, and add the pineapple water we did in the first point, we to a boil. Cook until it has reduced to 2 cups, it is syrupy. Refrigerate, covered, until ready to serve, 1 day.
At serving time, we shared so: first separate the portions of pineapple as vessels have to serve, and then start with 2 teaspoons of the liquor we have prepared and 2 tablespoons ice cream.

If you want to check less soda liquor.

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Well, I'm so excited, and that is that Laura , has awarded me, the truth is I'm excited because his blog is a wonderful blog with very good recipes

The problem now is to choose five other blogs, a topic difficult to do, since there are so many wonders in the blogosphere, but I would put five that I know and I visit, pass on experience, dedication, and wonderful feelings that .... the kitchen is more clearly note any feelings.

Blog The Homer

's Blog Don Lucho

's Blog Ana

Blog

The Natacha

Blog

The Bea

Ash And May Doushinji

BLOGGER'S DAY PRIZE AWARD

I'm very happy, I have been granted Arte y Pico Award, an award for creativity, and gives me great joy, because that is the reason for this blog, creativity in all aspects.

I have to thank a lot, people who gave it to me, because each has a wonderful blog, full of aromas, and tastes delicious. My thanks to:

Blog The Natacha

's Blog Lala

's blog Cristina

Blog The Salvia

's Blog Jalapa

This award was created by Eseya


Prize rules are as follows:
1 .- You need to choose 5 blogs that you think are deserving of this award for their creativity, design, interesting material and contribution to the blogger community, regardless Your Language:
2 .- Each award should have the name of the author / author and the link your blog for all to visit.
3 .- Each winner must show the award and put the name and link to the blog of the person who has been awarded.
4.-Winning and prize have the link must display Arte y pico, so that everyone knows the origin of this award.
5 .- To show these rules.

S henever the choice is difficult, but I need to, and the winners are:

's blog Tere, Moses and David
The Blog Capricorn
's Blog Mar
's blog Your
's blog Manuel

Thanks again to those who gave me this cute award, is the pride of my kitchen .

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CREATIVE CHALLENGE MY ABSENCE

Xana, has been kind enough to give me an award ,
I wonder the reason behind these blogs because they are uniting hearts, minds , wishes to those who do not mind the distance, racial, economic or social. That seek to create links that transcends everything.
This award has made me Xana come with a challenge to answer some questions, which will make us think about every day, and I have the difficult task of electing five blogs friends to repeat the same words, and do not miss the awards.

WHAT YOU COLLIDE: The lack of sensitivity, lack of affection, selfishness. WHAT YOU
Hedgehog injustice, abuse.
WHAT YOU EXCITE: Creativity, the expectation of new projects.
WHAT YOU LOOSE: The feel in confidence, affection to others.
WHAT MAKES YOU LAUGH: The occurrence of children, adults, and many times myself.
WHAT MAKES YOU MOURN: powerlessness, frustration, intense emotion. WHAT MAKES YOU
NAUSEA: The hypocrisy and people climbing.
WHAT YOU NEED TO BE HAPPY: Health for those I love. WHAT BRINGS YOU
Unhappiness: The disease, evil.
WHAT YOU HURT: The falsehood and indifference.
what you want: Health above all.
what you fear: The lies, hatred. insecurity.
NOT WANT TO LOSE YOU: The health, peace of mind, initiative, ingenuity, my safety.
YOU WANT TO ACHIEVE: Stability in all aspects of my life.
THE DATE YOU HATE: The items of loved ones.
a holiday that I love: Happy Birthday to my parents and sisters. A LIE
you said: I'm fine ... when I'm not.
A NOSTALGIA: Sunday lunches at home, with all the family together.

As
imagine is hard to choose, because all the posts deserve many awards, by the time we spend, for the love with which we do, we will share the cooking and so many flavors, so many emotions, so many minds and wills ... creating links that will hopefully be permanent.

The five blogs I've chosen are:

's Blog Olguis

's Blog

Dalis

's Blog Jalapa

's Blog Cristina

's Blog Salvia

Xana Again thank for this nomination.

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I tell you that I could not write this week because I've been overworked, and a few days outside the urban area, rural area, where there is no internet, so that is why I could not write in my kitchen. I started a new job, something strong, but my kitchen and my Atalaya is part of my life itself, so watch how you can continue to make, and transmitting my feelings.

I also thank you these days, I have given several awards, I'll go looking in my blog, thanks for the emails of concern, of motivation, once again I wonder this medium, the internet, because it can build real relationships.
Thank you all.

This image is a Peruvian oil painter, Victor Turpo.

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Now in many places are having a strong friecito, and other climate change affected with colds, I'll let onion soup, very quick to make, rich, While you can join with a fresh salad.

Ingredients:


6 medium onions 1 / 4 cup olive oil 2 tablespoons butter

thyme leaves Salt and pepper

1 / 2 cup sherry ( dry)

Preparation:

In a pot put olive oil and butter, heat a little.
Cut the onions into slices and add to the pot as we get cut. We let
brown until onions are a golden smooth move to prevent burning, about 20 minutes so.
Add salt, pepper and some thyme, then add about 1 / 2 cup dry sherry, let the sherry deglaze the bottom of the pot, and evaporate.
add about 6 cups of beef broth. We
boil and turn off, but let stand an hour before serving, if re-heated cooling, but rest is important.
While we prepare the croutons rests, put in a tray oven bread cut, and with a stream of olive oil over, we are golden and set aside.
When serving, put the croutons on top and sprinkle with grated gruyere cheese and thyme leaves, and hope cheese is melted.

IDEAS:
I love garlic, then I make croutons with a garlic paste on top. So: Blend olive oil, with about 4 cloves of garlic, pepper, and the paste the above echo ... and baked bread.