With Terminal Picnic, Breakfast Fanzine is sell in the Spring!
Running
that few copies!
Wednesday, May 26, 2010
3.7v 400mah Lipo Charging Time
breakfast at the Primavera Sound! Vol.7
Running
With Terminal Picnic, Breakfast Fanzine is sell in the Spring!
Running
that few copies!
Saturday, May 22, 2010
Wednesday, May 19, 2010
Monday, May 17, 2010
Between Toe Infection
kutcha
Pecha Kucha or Pecha Kucha Night means "the murmur of people talking," created by Astrid Klein and Mark Dytham , was conceived in 2003, since then the format has spread virulently to other cities around the world. We find in New York , Paris, London, Madrid ... and now, with the help of The mamba Studio in Valencia.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
Between Toe Infection
kutcha
Pecha Kucha or Pecha Kucha Night means "the murmur of people talking," created by Astrid Klein and Mark Dytham , was conceived in 2003, since then the format has spread virulently to other cities around the world. We find in New York , Paris, London, Madrid ... and now, with the help of The mamba Studio in Valencia.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
Wedding Sponsor Hong Kong
Pecha Kucha or Pecha Kucha Night means "the murmur of people talking," created by Astrid Klein and Mark Dytham, was conceived in 2003, since then the format has spread virulently to other cities around the world. We find in New York , Paris, London, Madrid ... and now, with the help of The mamba Studio in Valencia.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
Wedding Sponsor Hong Kong
Pecha Kucha or Pecha Kucha Night means "the murmur of people talking," created by Astrid Klein and Mark Dytham, was conceived in 2003, since then the format has spread virulently to other cities around the world. We find in New York , Paris, London, Madrid ... and now, with the help of The mamba Studio in Valencia.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
And tomorrow at 4 in the 1 st floor of the central events of the fair in Valencia, 'll be talking about FANZINE BREAKFAST.
I hope to see everyone there!
If you want to come you have to log in:
http://www.diadelapersonaemprendedora.com/ or fill a role in the entry.
Sunday, May 16, 2010
Melina, Velba, With Mia, Nadaine
CHEMMEN Curry (Prawn Curry Kerali)
Last Saturday improvise a meal Sri Lankan-surindia. Appams, chicken curry, seeni Sambol, dal and pappadams. Since I had some prawns cooked this recipe surindia, kerali in particular.
is very easy to prepare and the result is delicious. It is prepared with a sauce of cumin, mustard and curry leaves, then form a sauce with fresh ingredients. When you add the final touch of acidity and fresh lime and cilantro.
was awesome with rice or appams, the crêpes rice flour and coconut milk so popular in Sri Lanka or Kerala. I'll talk to them.
And tell me ... Ingredients
;
15 large peeled and deveined shrimp
1 / 4 chopped red onion 1 ripe tomato
medium peeled and chopped 1 green chile
seedless
1 tablespoon ginger garlic paste and
1 teaspoon tomato paste or 2
tomato sauce 1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves (optional)
1 heaping teaspoon of coriander powder
1 / 2 teaspoon chile powder
Salt Black pepper
1 / 2 cup coconut milk Water
chopped fresh cilantro leaves
1 / 2 lime (use only the amount needed to give a touch of acidity)
Preparation;
In a food processor grind the onion, tomato, chile and ginger garlic paste. form a fine puree.
in a pan with a little oil fry 20 seconds the mustard seeds, cumin and curry leaves. Cando begin to "jump" to add the purée, tomato paste, coriander, chile, salt and pepper. Cook about 10 minutes, adding some water if necessary.
When you have formed a thick sauce add the coconut milk and let cook another 5 minutes and gently uncovered.
Add the shrimp and cook about 3 minutes until tender yet. Stir in cilantro and fresh lime juice and off fire.
appams Serve with rice. You'll see ...
is very easy to prepare and the result is delicious. It is prepared with a sauce of cumin, mustard and curry leaves, then form a sauce with fresh ingredients. When you add the final touch of acidity and fresh lime and cilantro.
was awesome with rice or appams, the crêpes rice flour and coconut milk so popular in Sri Lanka or Kerala. I'll talk to them.
And tell me ... Ingredients
;
15 large peeled and deveined shrimp
1 / 4 chopped red onion 1 ripe tomato
medium peeled and chopped 1 green chile
seedless
1 tablespoon ginger garlic paste and
1 teaspoon tomato paste or 2
tomato sauce 1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves (optional)
1 heaping teaspoon of coriander powder
1 / 2 teaspoon chile powder
Salt Black pepper
1 / 2 cup coconut milk Water
chopped fresh cilantro leaves
1 / 2 lime (use only the amount needed to give a touch of acidity)
Preparation;
In a food processor grind the onion, tomato, chile and ginger garlic paste. form a fine puree.
in a pan with a little oil fry 20 seconds the mustard seeds, cumin and curry leaves. Cando begin to "jump" to add the purée, tomato paste, coriander, chile, salt and pepper. Cook about 10 minutes, adding some water if necessary.
When you have formed a thick sauce add the coconut milk and let cook another 5 minutes and gently uncovered.
Add the shrimp and cook about 3 minutes until tender yet. Stir in cilantro and fresh lime juice and off fire.
appams Serve with rice. You'll see ...
Melina, Velba, With Mia, Nadaine
CHEMMEN Curry (Prawn Curry Kerali)
Last Saturday improvise a meal Sri Lankan-surindia. Appams, chicken curry, seeni Sambol, dal and pappadams. Since I had some prawns cooked this recipe surindia, kerali in particular.
is very easy to prepare and the result is delicious. It is prepared with a sauce of cumin, mustard and curry leaves, then form a sauce with fresh ingredients. When you add the final touch of acidity and fresh lime and cilantro.
was awesome with rice or appams, the crêpes rice flour and coconut milk so popular in Sri Lanka or Kerala. I'll talk to them.
And tell me ... Ingredients
;
15 large peeled and deveined shrimp
1 / 4 chopped red onion 1 ripe tomato
medium peeled and chopped 1 green chile
seedless
1 tablespoon ginger garlic paste and
1 teaspoon tomato paste or 2
tomato sauce 1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves (optional)
1 heaping teaspoon of coriander powder
1 / 2 teaspoon chile powder
Salt Black pepper
1 / 2 cup coconut milk Water
chopped fresh cilantro leaves
1 / 2 lime (use only the amount needed to give a touch of acidity)
Preparation;
In a food processor grind the onion, tomato, chile and ginger garlic paste. form a fine puree.
in a pan with a little oil fry 20 seconds the mustard seeds, cumin and curry leaves. Cando begin to "jump" to add the purée, tomato paste, coriander, chile, salt and pepper. Cook about 10 minutes, adding some water if necessary.
When you have formed a thick sauce add the coconut milk and let cook another 5 minutes and gently uncovered.
Add the shrimp and cook about 3 minutes until tender yet. Stir in cilantro and fresh lime juice and off fire.
appams Serve with rice. You'll see ...
is very easy to prepare and the result is delicious. It is prepared with a sauce of cumin, mustard and curry leaves, then form a sauce with fresh ingredients. When you add the final touch of acidity and fresh lime and cilantro.
was awesome with rice or appams, the crêpes rice flour and coconut milk so popular in Sri Lanka or Kerala. I'll talk to them.
And tell me ... Ingredients
;
15 large peeled and deveined shrimp
1 / 4 chopped red onion 1 ripe tomato
medium peeled and chopped 1 green chile
seedless
1 tablespoon ginger garlic paste and
1 teaspoon tomato paste or 2
tomato sauce 1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves (optional)
1 heaping teaspoon of coriander powder
1 / 2 teaspoon chile powder
Salt Black pepper
1 / 2 cup coconut milk Water
chopped fresh cilantro leaves
1 / 2 lime (use only the amount needed to give a touch of acidity)
Preparation;
In a food processor grind the onion, tomato, chile and ginger garlic paste. form a fine puree.
in a pan with a little oil fry 20 seconds the mustard seeds, cumin and curry leaves. Cando begin to "jump" to add the purée, tomato paste, coriander, chile, salt and pepper. Cook about 10 minutes, adding some water if necessary.
When you have formed a thick sauce add the coconut milk and let cook another 5 minutes and gently uncovered.
Add the shrimp and cook about 3 minutes until tender yet. Stir in cilantro and fresh lime juice and off fire.
appams Serve with rice. You'll see ...
Sunday, May 9, 2010
Make Shark Party Hats
how easy it is to cook at home (or put a curry in your life)
I have a little problem with the text of the previous post. So until the public remedy this ...
I just finished a book entitled "The detective in the supermarket." Among other things, the author stresses the importance of the recovery of the food cultures of the kitchen without intermediaries, the need to re-eat foods and not "things that look like food." In this way we get rid (or at least alleviate) some of the fallout from the "Western diet", obesity, diabetes, heart disease and cancer ...
consume mountains of food prepared for allegedly is cheaper, fast, this good, and we "gift" we do not have time. That
prepared food is in the vast majority of cases full of dozens of ingredients, none of us would recognize. Completely dispensable. When I cook I do not need niacin, or emulsifier E472, E202 or preservative, and monosodium glutamate, or enhancer, or sulfites, or artificial thickeners and colorants. My grandmother did not needed. Neither do I. Enfin
all this stuff comes to mind because today, a windy day in Madrid, red curry cook a quick, simple and good. With fresh produce in just 10 minutes. This is the essence of a Thai curry,
There goes;
Red Curry Chicken with cherry tomatoes, green beans and basil.
Ingredients (no exact measurements by eye it was all ...);
1 and 1 / 2 chicken thighs, skin removed and chopped
1 tablespoon red curry paste
1 teaspoon fish sauce
1 teaspoon palm sugar
1 cup of coconut milk
A handful of green beans round, sliced \u200b\u200band blanched 5 minutes
5 cherry tomatoes halved
4 kaffir lime leaves
A handful of basil oil
Preparation;
Putting heat a little oil in a skillet. When this add the curry paste and sauté until oil and pasta dissociate longer smell raw. A couple of minutes.
Add the chicken and seal, until no longer pink.
Then wet with coconut milk, beans, lime leaves, sugar and fish sauce. Let simmer 4-5 minutes.
Put the tomatoes and let another minute. Then turn off heat and add the basil leaves. Mix and serve with lots of jasmine rice. Buenisimoooo!
Tomorrow is Monday and I leave with a few good tips in this book;
- Eat food.
- Do not eat anything your great-grandmother not recognize.
- Do not eat anything that can not rot.
- Do not eat anything that advertises "health effects."
- Eat more vegetables, especially leaves and fewer seeds, meat and dairy.
Hugs and kisses, Alex
I just finished a book entitled "The detective in the supermarket." Among other things, the author stresses the importance of the recovery of the food cultures of the kitchen without intermediaries, the need to re-eat foods and not "things that look like food." In this way we get rid (or at least alleviate) some of the fallout from the "Western diet", obesity, diabetes, heart disease and cancer ...
consume mountains of food prepared for allegedly is cheaper, fast, this good, and we "gift" we do not have time. That
prepared food is in the vast majority of cases full of dozens of ingredients, none of us would recognize. Completely dispensable. When I cook I do not need niacin, or emulsifier E472, E202 or preservative, and monosodium glutamate, or enhancer, or sulfites, or artificial thickeners and colorants. My grandmother did not needed. Neither do I. Enfin
all this stuff comes to mind because today, a windy day in Madrid, red curry cook a quick, simple and good. With fresh produce in just 10 minutes. This is the essence of a Thai curry,
There goes;
Red Curry Chicken with cherry tomatoes, green beans and basil.
Ingredients (no exact measurements by eye it was all ...);
1 and 1 / 2 chicken thighs, skin removed and chopped
1 tablespoon red curry paste
1 teaspoon fish sauce
1 teaspoon palm sugar
1 cup of coconut milk
A handful of green beans round, sliced \u200b\u200band blanched 5 minutes
5 cherry tomatoes halved
4 kaffir lime leaves
A handful of basil oil
Preparation;
Putting heat a little oil in a skillet. When this add the curry paste and sauté until oil and pasta dissociate longer smell raw. A couple of minutes.
Add the chicken and seal, until no longer pink.
Then wet with coconut milk, beans, lime leaves, sugar and fish sauce. Let simmer 4-5 minutes.
Put the tomatoes and let another minute. Then turn off heat and add the basil leaves. Mix and serve with lots of jasmine rice. Buenisimoooo!
Tomorrow is Monday and I leave with a few good tips in this book;
- Eat food.
- Do not eat anything your great-grandmother not recognize.
- Do not eat anything that can not rot.
- Do not eat anything that advertises "health effects."
- Eat more vegetables, especially leaves and fewer seeds, meat and dairy.
Hugs and kisses, Alex
Make Shark Party Hats
how easy it is to cook at home (or put a curry in your life)
I have a little problem with the text of the previous post. So until the public remedy this ...
I just finished a book entitled "The detective in the supermarket." Among other things, the author stresses the importance of the recovery of the food cultures of the kitchen without intermediaries, the need to re-eat foods and not "things that look like food." In this way we get rid (or at least alleviate) some of the fallout from the "Western diet", obesity, diabetes, heart disease and cancer ...
consume mountains of food prepared for allegedly is cheaper, fast, this good, and we "gift" we do not have time. That
prepared food is in the vast majority of cases full of dozens of ingredients, none of us would recognize. Completely dispensable. When I cook I do not need niacin, or emulsifier E472, E202 or preservative, and monosodium glutamate, or enhancer, or sulfites, or artificial thickeners and colorants. My grandmother did not needed. Neither do I. Enfin
all this stuff comes to mind because today, a windy day in Madrid, red curry cook a quick, simple and good. With fresh produce in just 10 minutes. This is the essence of a Thai curry,
There goes;
Red Curry Chicken with cherry tomatoes, green beans and basil.
Ingredients (no exact measurements by eye it was all ...);
1 and 1 / 2 chicken thighs, skin removed and chopped
1 tablespoon red curry paste
1 teaspoon fish sauce
1 teaspoon palm sugar
1 cup of coconut milk
A handful of green beans round, sliced \u200b\u200band blanched 5 minutes
5 cherry tomatoes halved
4 kaffir lime leaves
A handful of basil oil
Preparation;
Putting heat a little oil in a skillet. When this add the curry paste and sauté until oil and pasta dissociate longer smell raw. A couple of minutes.
Add the chicken and seal, until no longer pink.
Then wet with coconut milk, beans, lime leaves, sugar and fish sauce. Let simmer 4-5 minutes.
Put the tomatoes and let another minute. Then turn off heat and add the basil leaves. Mix and serve with lots of jasmine rice. Buenisimoooo!
Tomorrow is Monday and I leave with a few good tips in this book;
- Eat food.
- Do not eat anything your great-grandmother not recognize.
- Do not eat anything that can not rot.
- Do not eat anything that advertises "health effects."
- Eat more vegetables, especially leaves and fewer seeds, meat and dairy.
Hugs and kisses, Alex
I just finished a book entitled "The detective in the supermarket." Among other things, the author stresses the importance of the recovery of the food cultures of the kitchen without intermediaries, the need to re-eat foods and not "things that look like food." In this way we get rid (or at least alleviate) some of the fallout from the "Western diet", obesity, diabetes, heart disease and cancer ...
consume mountains of food prepared for allegedly is cheaper, fast, this good, and we "gift" we do not have time. That
prepared food is in the vast majority of cases full of dozens of ingredients, none of us would recognize. Completely dispensable. When I cook I do not need niacin, or emulsifier E472, E202 or preservative, and monosodium glutamate, or enhancer, or sulfites, or artificial thickeners and colorants. My grandmother did not needed. Neither do I. Enfin
all this stuff comes to mind because today, a windy day in Madrid, red curry cook a quick, simple and good. With fresh produce in just 10 minutes. This is the essence of a Thai curry,
There goes;
Red Curry Chicken with cherry tomatoes, green beans and basil.
Ingredients (no exact measurements by eye it was all ...);
1 and 1 / 2 chicken thighs, skin removed and chopped
1 tablespoon red curry paste
1 teaspoon fish sauce
1 teaspoon palm sugar
1 cup of coconut milk
A handful of green beans round, sliced \u200b\u200band blanched 5 minutes
5 cherry tomatoes halved
4 kaffir lime leaves
A handful of basil oil
Preparation;
Putting heat a little oil in a skillet. When this add the curry paste and sauté until oil and pasta dissociate longer smell raw. A couple of minutes.
Add the chicken and seal, until no longer pink.
Then wet with coconut milk, beans, lime leaves, sugar and fish sauce. Let simmer 4-5 minutes.
Put the tomatoes and let another minute. Then turn off heat and add the basil leaves. Mix and serve with lots of jasmine rice. Buenisimoooo!
Tomorrow is Monday and I leave with a few good tips in this book;
- Eat food.
- Do not eat anything your great-grandmother not recognize.
- Do not eat anything that can not rot.
- Do not eat anything that advertises "health effects."
- Eat more vegetables, especially leaves and fewer seeds, meat and dairy.
Hugs and kisses, Alex
Monday, May 3, 2010
Paris Kennedy Diapered
TEA WITH LITTLE SUGAR AND samosas IN THE STREETS OF RANGOON
Tomorrow with time, I'm doblao ... 
Tomorrow with time, I'm doblao ...
Paris Kennedy Diapered
TEA WITH LITTLE SUGAR AND samosas IN THE STREETS OF RANGOON
Tomorrow with time, I'm doblao ...
Tomorrow with time, I'm doblao ...
Absent Letter For School Attending Wedding
A little over a week was Breakfast in "The Night of the mutants books" in Madrid. Was great!
Thanks to Ignacio, and Carmen for having breakfast .
Absent Letter For School Attending Wedding
A little over a week was Breakfast in "The Night of the mutants books" in Madrid. Was great!
Thanks to Ignacio, and Carmen for having breakfast .
Saturday, May 1, 2010
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