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on the Moon, sorry! enlunar! China and bridges

What was lacking, to bury people on the moon. Or that enlunen as I mark out for here. If you like what you read, is the brainchild of a U.S. company must have some connection with the war as Irack and have nowhere to store the dead that this war generates .... what better place than space. No seriously the matter is, a company called Celestis Inc, collected 10 thousand dollars from next year to bring some of your ashes by a robot. We're all crazy!

Celestis president Charles Chafer said his company reached an agreement with Odyssey Moon Ltd. and Astrobotic Technology Inc., to attach capsules contain the cremated remains in robots to land on the moon.
Odyssey Moon and Astrobotic are among private enterprises seeking to send a robotic spacecraft to the moon and conduct scientific experiments. The capsules containing the cremated remains would stay on the moon with the ship when the mission ends.
Chafer said he expected to be launched about 1,000 capsules containing ashes in the first mission Moon, scheduled for late 2009 or early 2010, and about 5,000 on later flights.
"The moon is a special place," Chafer said, adding that half a dozen people have already registered for the service.
"For many people, it would be a romantic look to the sky, see the moon and know that their father or mother or a loved one is there," he said.
In the past 11 years, Celestis Inc., a subsidiary of Space Services Incorporated, based in Houston, has sent the ashes of hundreds of people from 14 countries into space, including U.S. astronaut Gordon Cooper and actor from "Star Trek "James Doohan, who played the chief engineer Scotty in the popular series television.

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FISH SHRIMP AND GARLIC RICE

I'll let a very rich and very simple recipe, which prepared the day of Easter, is light and truth that we really like garlic, we usually eat at all, besides http://www.ccbda.org Center has very good health.

For this dish we need:

5 white fish fillets, this case is merely

1 head of garlic (or to taste each)

Olive Oil

1 tablespoon flour

2 tablespoons cider or white wine

1 teaspoon soy sauce

Salt and Pepper white

Preparation:

Chop the amount of garlic they want to accompany fish and the way you like it, can be sliced \u200b\u200blengthwise.

Heat the oil in the pan, keep in mind that the fish does not require much cooking. When oil is hot, put the fillets, white wine and soy sauce, let brown on one side and then when you touch brown the second side, add the garlic.

There is nothing uglier than burnt garlic, then we must be very attentive so that this does not happen, because they cook faster than the onions.

and tested the taste is so simple and natural, rich, and fast.

Ideas:

If you want you can make onions over the fish, is very good.

had it with salad or white rice with a little soy sauce in separate bowls.

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I have said and written several people because they fail to see how soon my kitchen, they see dark background and dark lyrics, no matter the result, because I have not changed anything in my template.

Pilar, has been detected that when you are using Internet browser is Firefox, presents many difficulties, but if Internet Explorer is no problem whatsoever, is absolutely clear, we, as this.

Please, your can make the change and tell me if they are getting read to me, otherwise I will have to change the template.

Hugs, and thanks for the collaboration.

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Carla Bruni



and China grows. A great strides 6KM bridge has been built. And here in Peru you pass the toll charge via express callao has 1KM.
The shell of the parrot!

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NAKED and more!

A different view of the new photos that appeared this week to Carla Bruni.
It makes a subtle comparison with old photographs and all kinds of girls and models. I think a video collection. Very good! Watch it!.


Bruni, desnuda (25/03)

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I help? Simply

would you do if you find a lady who asks you to help with keys. In fact if you are a gentleman did not hesitate. The problem is where this woman has the keys. Hahaha Let's look

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READING FAILURE OF SALMON WITH SALSA PASSION FOR BEST

Let's put on the apron, passing the bittersweet as our own, our kitchen and our sharing of feelings and information.

These days we were out, we prepare some new dishes, that I leave here, looks good, with a pleasant taste, is made based on fresh fish, in this case Salmon, but it may be Hake , Tuna, Tilapia, Monkfish, Gold or another.
curious thing about this dish is the sauce that takes, which is made based on a very nice fruit, called in Peru, Passion Fruit, and Fruit in Spain Passion.

At home we have in the field, we have a tendency of passion fruit, is rich in soda, and also in jam, acid because it has a very nice point. Its flower is very pretty, belongs to the family of Passiflora.

ingredients for this recipe is simple:

4 salmon fillets or fish they prefer, but in a regular thickness
3 passion fruit or fruit the passion

Olive Oil 1 tablespoon sugar (if you like sweet and sour)
Salt, pepper.

Preparation:

fillets cleaned very well, and sealed, heat the oil in the pan, season fillets and put them in the hot pan, to brown on the outside but keep the moisture inside.

Once completed, the reserve hot. We
passion fruit coulis, passing sieve the fruit itself, without mixing with water, we had about 4 times, that filters the liquid, if they like the taste of acid, do not raise sugar, in my case, if sugar and mix increase with the liquid. What happens to the pan where gold had salmon fillets, and let him bring to the boil, hoping it thickens a little.
Then we made the dish, I love white rice, so I serve with white rice, and looks good, too, with mashed potatoes.

that fast and simple is this dish.

Comments:

One type of Passiflora, family passion fruit, called Tumbo, formerly, the Incas used in place of lemon, to make our famous dish is ceviche emblematic of Peru.

As you can see is more elongated than the passion fruit or passion fruit, and rather more acidic. Now the kitchen is recovering Novoandina the use as an ingredient, not only for refreshment.

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Today not share with you any recipes, cooking or any story, I tell you that we have been a few days out of town, on the beach, enjoying these days of well deserved rest, and necessary for family health.
All my joy has been coming down when I hear that there is a problem reinforced by two bloggers kitchen, one that says something you do not compete, since it is affected at all, and the other is an echo of it without knowing whether what he says is true, partly true or not has a real hair. Both judge, disparage, and call for honesty.

But the saddest thing is that it does not come from this last event, made a couple of months ago, I started to receive anonymous email, very rude, always with great contempt expressing my South American national, had not previously received any because he wrote while in Spain right there, and did not have the ingredients to make meals that I do when I return to my homeland, and also story I return to my homeland.

Anyway, the issue is not that, is that the emails kept coming and always offensive, very bad temper, belittling and offending, until I trace the IP and reached a blogger cooking, which I wrote directly , and from there the mail stopped.
now gives rise to this problem, that problem might not deserve to be called, is a tantrum of a woman who want attention, you want to capture readers based on their partners, and self-proclaimed owner of the truth, owner of all images of the network, perhaps of all the recipes too, judge and executioner, and then criticizes Comment moderation when she is allowed to censor the comments of our friends, when they are for your convenience.

is that you can not offend free, you can not have so much venom in yourself, as I said to herself at a post offensive, because I understand that the media and our blogs, are simply beyond sharing recipes and photos our blogs, and for many, thank God, so we share love, respect, personal interest, generosity, and experiences.

I tell you that no one has asked me to remove the pictures of my kitchen, most photos are homemade, and that 100% of the recipes are mine ... when they are not and they can consist in revising the blog, include the author of the recipe. When I moderate comments is because they contained offensive words and teasing, taunting messages that did not have to dirty my kitchen.

These recipes, and I think all are made to share and to anyone who wants to use the use, so they are on the network. I do not care if they put or not I am author of them, what matters to me is that they are useful for those who need and you know, the good is to use and disclose.

The blogosphere, I did know a dear friend, has some principles, as is freedom and the pluralism, USO, and that is where we move, I think that if there is an environment where it becomes possible to build bridges friendship, bridges of love, we can not put limits on nationalities, races, genders, cultures.
The issue is much deeper than taking images that are not their own, and clearly there is a legend that the author if it thinks fit, I ask you to remove it from my kitchen, not everyone can take the liberty of offending because he feels disappointed, I think we are all women with the use of reason and old enough, and not creatures to dump your own frustrations in outsiders.

There are ways to gain readers, there are ways to make itself felt even thousands of miles away, and these forms are not attacking, and attacking, not discredit or offend, and more even in the absence, things are done with kindness, and welcome those who understand it.

This vocation is not a competition, no one won a prize for the photo is more beautiful, that are beautiful photos of Su, Teresa, of Nevis, Bea, Francisco , and many more, not because the recipe is the best, here no one made money, no organization, is an expression of vocation, not a competition, here is no place for envy and less for contempt.

I deeply thank those who have not taken the liberty to comment without knowing the facts by both parties and people knowing me know that my action has no malice, of ulterior motives, it takes all my affection and my dedication, I have given their support and love of a permanent and unconditional.

My kitchen, always said, is my great vocation, always open to people of good heart, good spirit, which is seeking to share, learn and kitchen ... as much beyond it.

this post I am accompanied the oil of a Peruvian painter, V. Turpo.

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Mario Bros Monica Bellucci



Monica Anna Maria Bellucci (born September 30, 1964) is an Italian actress and model.


Biography:
his first professional steps were aimed at practicing law, but decided to exercise the model to pay for studies at the University of Perugia. Glamour model's life led her to abandon her law studies.

In 1988, he moved to one of the points of the European fashion, Milan, signed for the prestigious Elite Model Management. In 1989 she was a model in Paris and even across the Atlantic, in New York. She posed for Dolce & Gabbana and French ELLE, among other brand. That same year, Monica, take acting classes to become an actress, as will making models such as Estella Warren and Laetitia Casta giving very satisfactory results.

His films stand out performances as in Bram Stoker's Dracula (1992), The Apartment (1996), Malena (2000), Asterix and Obelix: Mission Cleopatra (2002), Irreversible (2002), Tears of the Sun (2003 ), Matrix Reloaded (2003), Matrix Revolutions (2003), The Passion of the Christ (2004), and The Brothers Grimm (2005), which plays "the fairest queen."

Monica Bellucci, fluent in several languages \u200b\u200bbesides Italian, his native language, like French and English, which speaks fluently and some English. This has served to act in different languages \u200b\u200bwithout difficulty. Married

also popular actor Vincent Cassel, with whom he has agreed on numerous films and has a daughter named Deva, born in 2004, that has not prevented further participation in various film productions.

plays in 2007 with José Fidalgo Heart Tango Intimissimi short film directed by Gabriele Muccino.

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playing Vice City. People Yeah!. Velvet revolver

here we show a video frame trend. Mario Bros in Vice City. As we know Mario Bros is one of the most famous video games in the history of Nintendo. And this time it was merged with another big game for the PlayStation 2, GTA Vice City. The latter is an urban story of how a character develops with thugs, thieves, thugs and all manner of social evil. Which is, solving problems and fulfilling missions. This time Mario is the character of Vice City.
The catch is that this game and this video could see was the originator of the idea that created the famous online game Second Life, as its name says is a "Second Life." And then online games like Zwinky and many others that offer such a life on the web as if it were reality.

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radio studio! - The last fight

Velvet Revolver in a radio studio, playing good music. A song that talks about the death of the brother of Scott Weilland in the clutches of the cursed heroine.
You can see the pain of StoneTemplePilots exvocalista. He sang the last fight
The radio has played such rights is very good reconmend the visit and may learn more about the world of rock.

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That is not Tony Montana aperuanado?

A great imitation of Tony Montana. Did the great role in the movie ScarFace AlPacino. This character seems more
Tony Montana the same Pacino. It will be his lost brother, or I could not get to Miami and got stuck in Cuba?.
Check it look like fun to most influential film personalities Hollywodense.

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I leave a very easy recipe to make, and also very grateful enough and like it pays to both kids and large. The novelty of these fish cakes is that they have joined the flesh of fish, a special mashed potatoes, which gives it a nice consistency and taste very good, special.

To complete the dish, you just need a rich salad of lettuce, for cakes and have the meat and potatoes together.




500 grams of skin fillet of whitefish (haddock, cod, etc)

2 / 3 cup milk

2 / 3 cup water

2 bay leaves

350 grams of yellow potatoes - peeled and quartered

1 / 2 teaspoon finely grated lemon zest

1 tablespoon finely chopped chives

1 tablespoon fresh parsley, finely chopped

1 egg

1 cup grated white bread flour




* Tartar Sauce:



1 / 2 cup mayonnaise

1 tablespoon capers - rinsed, drain and chop

1 teaspoon mustard

1 scallion, finely chopped

1 tablespoon fresh parsley, finely chopped





Preparation:

Mix all the sauce ingredients. Reservarmos cold.
Put the fish fillets in a skillet add bay leaves, milk and water, cover and bring to boil and cook over low heat for 4 minutes.
Remove from heat and leave covered for 10 minutes to finish cooking the fish.
Then remove the fish from the pan and let cool completely. While it cools, put the potatoes in a saucepan with enough boiling water and cook for about 10 minutes or until cooked but not burst.
Drain in a colander for a minute and then put the hot potato back to the pan on the lowest heat.
Let it dry for 1 minute and grate the potatoes into the pot, this will mean that we have a dry, fluffy potatoes. Withdraw
heat and mix with 1 tablespoon tartar sauce, lemon zest, chives and parsley.
Season well with salt and pepper. Cuts fish into chunks and mix with the mashed potatoes. Mix a few times just enough to combine. The cold reserve. Beat the egg in a bowl.
Put the breadcrumbs in a bowl. Divide the potato mixture and fish in 5 or 6 servings.
with flour on your hands, how to give each piece into a ball, then flatten to form small cakes. We spent the cakes one by one, by the bowl of egg and spoon over the egg is completely covered.
Then we passed the bread crumbs on both sides to cover completely.
let stand in cold for 30 minutes. Heat olive oil in a skillet and when hot put the fish cakes over medium heat for about 5 minutes per side or until crisp and golden. Serve with tartar sauce and lemon wedges.

Ideas:

I tell you that the tartar sauce prepared in various ways, for example I like very much to include in the ingredients a bit of very finely chopped celery, and crushed egg with fork, very often gives a special taste.

Other times I put a little spice, and is very nice, especially with fried potatoes.
In Peru, we have this yellow potato, whose characteristic is that it is very sandy, falls apart when eaten, makes her cakes, and can shape many meals. Maybe
alla
is as good as this, the use of boxes of mashed potatoes, which have the texture.

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FISH CAKES IN THE KITCHEN CREATIVE AWARD

recently Natacha and Capricorn delighted us with images of a great photographer, Carl Warner, an Australian in a creative genius to create pictures food, landscapes, mountains, seas, vegetable stores, but it's all edible, each element of the image, this is already one of us, a cook of the images, and has managed to make impressive photographs, such as that taught them below.

This whole food ingredients composed of the sea are collard greens, the boat is an Italian squash, the masts are asparagus, and so each of its parts. Natacha and Capricorn undoubtedly laid the most beautiful images, and can enlarge in Natacha and view them in all its fullness.

Now I want to introduce an artist Sakuraku Kits are doing images for their food service in Japan, sell them as Bentos to understand that they are portions of food they always have rice, some meat and vegetables. I now present some of these images that caught my attention for creativity, for the wonders that can be done with a little ingenuity. Has more pictures very striking, with vivid colors and beautiful.

For example this lobster so tasty, if we look very well, is on a bed of rice, coriander leaves, and lobster is a tomato! Yellow is the pink skin of a plum Claudia, and so is doing the dishes.

Look at this:

This kid is made with turkey, with slices of mortadella, a branch of cilantro in his mouth, and eyes and dark parts of chopped eggplant and rice that have given a different color with a edible dye, and so they sell it, the dish served, are eating while art food.

Look now this:

beautiful landscape is made with rosemary basis for the duck, the duck is made with mushrooms, seaweed his neck and the sun is a physallis peruviana the base and is always rice, edible colors.

And this frog, look at that tenderness

This beautiful frog is made from a piece of apple, which has been cut, his legs are carrot, his eyes of maraschino cherry, sweet lime leaves, and rice base.

are all these wonders we can do, create, and give vent to our cooking skills, while art, I leave these images that have caused me great tenderness. Enjoy it.

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Today I take my apron and I wear a long dress, very nice, because I have been awarded, the same prize twice, and makes me happy, so I celebrate it and share it with you with all my love.

Anita Soul Kitchen, and Carla My huequecito have given me a nice prize, the prize Warmth for the cook who wants to give every day at best, that takes time which does not have and get over their illnesses because they feel that the other side of this screen are people who wants to feel love and tenderness for them. That often surprises himself thinking, and hoping that everything will go smoothly.

The "Kindness Award, given to the bloggers, where heat, friendship and sympathy notes are more dominant.

Upon receipt must show who gave it and give you five others.
I want to thank Anita with their love and creativity we are delighted with their prescriptions every day and Carla , as explained by their prescriptions, with dedication and tenderness.

Well, now I have to choose 10 blogs, that may be deserving of this award, which transmit the intention to share more than recipes, but cooking, to transmit life and feelings.

is that many do not like the prizes, nor give them then, but never mind So I want you to know that is the intention of who gives them what it's worth, unless they want to continue to give awards to other colleagues, never mind, respecting the forms. But remember that they are supplied with a special love and if I could award more, I would.

The Blog of Nevis, with Dulce y Salado

Tere's Blog, Moses and David, with his Goose Soup

The Blog of His, with Fried Webos

Natasha's Blog, with Kitchen of my Dreams

The Blog Ana, At 3 pm

El Blog de Mar, with Lost Flavors

El Blog de Bea, with El Rincon de Beatriz

THE Olguis Blog with Instant Recipes

The Blog of Capricorn, with Kitchen Costaricense

Francisco's Blog with Recipe Compilation

Well, I know I have been many worthy blogs in the pipeline, but had to choose.

Thanks again, always motivate me.

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MI BRAVA TIRAMISU

I really wanted to make something rich, sweet, creamy, yet I find it much better than the sweet salty food, but I said, I'll try .
I love the creaminess of the cheese, I love coffee, and not to mention the masses, so take a Tiramisu recipe I found in an Italian book, translated into English, and I got the dough.
The result does not disappoint, I am very good, not too sweet, with a rich almond and coffee flavor, the creaminess of mascarpone.

INGREDIENTS:

250 gr.
mascarpone cheese 1 bag of 250 grams of biscuits or biscotelas

3 eggs 3 tablespoons sugar filled
2 cups cold coffee 2 ounces of chocolate
black

2 teaspoons ground cinnamon (essential for my, I love cinnamon) 1 shot of amaretto


PREPARATION:

read that the secret of a good tiramisu is in the texture of mascarpone cream to achieve the right texture to do two things:
starting work the day before and give far too much air ....

The day before we start preparing the preliminaries of our recipe, we separate the yolks from the whites. Then assemble the egg whites with care, we put a few grains of salt to help the assembled.
Then mix the yolks with sugar until a paste. Add in the mascarpone cheese and stir again until a uniform mass. Then join

mixtures: add the egg whites until stiff mascarpone, but in doing so, we must give air, ie, beat with a fork, and when done for a soufflé, air is incorporated into the dough.
When the mixture is ready put it in the cold about 12 hours. Once
is sufficiently cooled the mixture, pass the following step, we divide into two biscuits and drunk with coffee mixed with amaretto.
is important not to know that should not be too wet, too wet, otherwise the tiramisu lose its consistency.
We put a layer of cake in pan, then a layer of mascarpone mixture, another layer of biscuits and mascarpone last.
At the end sprinkle with grated chocolate and cinnamon together to give the final touch.
We leave in the refrigerator before serving to make it as cool as possible.

IDEAS:
amaretto
With no other liquor can be used, such as Frangelico, is better than liquor used is based on fruit dry, are almonds, pecans, or hazelnuts.
When assembling the dessert, we can do directly in individual cups.

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¡KIDS OF THE FUTURE!

We are the children, we are the children
,
we are the children of the future. [X2]

Standing on a dirty old rooftop Down below
cars in the city go rushing by.
I sit here alone and I wonder why.

Come on Louis, keep moving foward
Hold your head up high there no time for looking down
You will not believe where we're going now.

Here we go let me remind you,
Look ahead the past is behind you.

We're the kids of the future. WOAH!
We're the kids of the future. WOAH!
Everybody live 'cuz the future is now.

Bright lights,
The boy, look around you.
Your imagination is working overtime.
The world you've dreamed of has now arrived.
The Hot shots the greatest adventure,
is where the family you've searched for comes alive.
So come meet the Robinsons.

Looking for a place you belong to,
Looking for a family that wants you.

We're the kids of the future. WOAH!
We're the kids of the future. WOAH!
Everybody live 'cuz the future is now.

(na na na na na na na na na na na na na na na na na
na sing na na na na na na na na)

Everyday we have fun me and Wilbur.
So happy to be here with the Robinsons
I finally feel I can be somebody.
Outside the new day dawns,
Outside the daylight is sprawling everywhere.
I know it's right because,

We'll save the future together,
This family forever!

We're the kids of the future. WOAH!
we are the children of the future. WOAH!
Everybody live 'cuz the future is now.

(na na na na na na na na na na na
na na na na na
na na na na sing
na na na na na na)

We're the kids we're the kids

we are the children of the future [x4]