Does Jason Voorhees Have A Cat

"SUQUET D'scorpion" - STEW Scorpion Fish - FC

This is a recipe for life, but for me one of the best, and if done The scorpion fish has no fish that exceed! The great secret of this recipe is to make the sauce very consistent, it is golden brown, or caramel.

INGREDIENTS: 1 Scorpionfish
large
fillets 1 medium potato per person
2 medium onions 2 peppers

2 ripe tomatoes
3 garlic cloves
Flour to coat fish.
extra virgin olive oil
1 liter fish stock. If you do not have to do, we can put a piece of fish stock.

PREPARATION:
Wash the peppers. Split in half and remove seeds and tail. In a saucepan with water just to cover the heel, put on fire. When it starts to boil remove and sneaked. Reserve the juice from the pepper and scrape the pulp from Nora.
Put the oil in the pan for frying. With 1 / 4 of the vessel as we have enough. Heat to 180 degrees. Flour the fish and just for fun the flour is browned and set aside.
Cut to fry the onion, garlic and tomatoes.
In the same oil where ia have fried fish 160 degrees, will the onion, when you add the chopped garlic poached rather small, we remove a couple of minutes and add tomato. Sautéing let it go, if necessary add a little oil. Almost at the end
incorporate ñora pulp. Once the sofrito, add the sliced \u200b\u200bpotatoes flat, the stock of ñora we had booked and letting fumet are covered generously. Close the pot and set 4 minutes. Depressurize and open. Place fish
trying to cover, broth, the potatoes are best discovered that fish not because we want to release flavor into the sauce and the flour has to make it discards the sauce thickens. Close and set 3 minutes.
Once completed, depressurize, open and check the potatoes are cooked.

Causes Of Twisted Stomach Or Bowl

Roscon

That as these angels worship the Child, this Christmas we know make a hole in our hearts.

Felicissimo FEW HOLIDAY Pass.

Rest as much as you can.

WELL TRY YOUR COOKERS ARE IMPORTANT PART OF THESE DAYS.

TO YOUR CITY AND NO LONGER LIVE IN YOUR HEART Keep it.

HAPPY HOLIDAYS TO ALL.

a warm embrace.

ALICIA.

Wearing Plastic Baby Pants

COOKED MOUNTAIN CHRISTMAS AND A ONE YEAR BLOG

When I published the first recipe did not know if things would work, if I could have enough money to publish at least one a week and if anyone would like my cooking , photos and recipes.
After a year the blog has not only worked and here we follow the two if I did not also good friend @ s @ s , in some cases in the same province, in others nearby, here in Spain and other until the other side of the pond.

Today I want to thank you all for having been here, faithful throughout the year, has been very important for me to get close to your kitchen and read your comments of encouragement.

Those who never say anything but you did some of my recipes thank you very much for your silent support and hope that you will continue visiting this pot for a long, long time.

To celebrate my first year I want to share with you one of the most emblematic recipes of Cantabrian cuisine, highland stew.

As you can see in the picture is a dish with substance, beans, bacon, rib ... Usually made with cabbage that gives an intense flavor hard to forget. That of the photo is made with cabbage, kale I found looked like take several days greeting customers and I am not convinced and prepared with cabbage that's how they do in Clean, so I cooked a stew of Clean, Cantabria a small village where there is a very famous Christ is said to cry blood.

The recipe that I present is that of my mother, but if you ever have in your hands a book of Cantabrian cuisine will see that you can add pig's ear, ham bone ..., each manages its cooked to your taste and possibilities. That itself is a strong plate, serves lunch and dinner, for that dinner time no hunger.

a tip, let him stand for one day to another and that those hours of sleep serve to enhance its flavor.

Are you ready?

NEED: to eat two days four people with good teeth.

- 500gr. white beans (I usually buy the de León).

- 750 gr. marinated rib.

- 300 gr. Iberian bacon.

- 300 gr. fresh bacon thread.

- Two sausages to cook.

- A black pudding from Burgos.

- A medium potato.

- Kale or cabbage.

WE DO:

We left the day before the beans to soak.

In a large saucepan put the beans ya remojadas, el tocino ibérico y el fresco, la costilla partida en trozos y el chorizo de guisar. Cubrimos con agua, unos cinco centímetro por encima de las alubias y las tajadas y dejamos al fuego.

Cuando el agua rompa a hervir espumamos y rompemos el hervor en tres ocasiones con un poco de agua fría. Volvemos a espumar si es necesario y dejamos cocer a fuego suave. Si necesitáramos añadir agua, ésta tiene que ser caliente y echarla poco a poco para que no se corte el hervor.

Mientras tanto vamos partiendo el repollo o la berza en juliana, lavamos y reservamos.

Cuando veamos the beans are soft but not cooked, I can not precisaros time and that depends on the beans and water that you use, we calculate that are missing some twenty or twenty minutes, add cabbage or cabbage and potatoes and cook for .

After this time both the cabbage or cabbage, potatoes and beans are made. It's time to add salt.

After adding the salt incorporated in our cooked the sausage, which we will have played before to break a little skin and not burst to put it in the hot pot and we spoil the broth.

Leaving the pot on the fire about five minutes to cook the sausage and turn off.

let stand overnight.

can serve the beans first and then chops or all together as in the photo. That to your taste.

not forget to buy a good bread for dipping.

A kiss to all.

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PORK TENDERLOIN IN PASTRY and applesauce

I finally got a hole in your computer, since I started my husband took the bridge position and has not released during the short time we've been at home. I hope to catch up with your recipes from tomorrow.

This pork tenderloin in pastry decorating the Christmas table in my house since we got back to Santander. Christmas Eve dinner and Christmas lunch made at home. It is an uncomplicated dish but with a cut and taste worthy of any self-respecting family event. Also like everyone, grandchildren, parents, aunt and grandparents.

Applesauce

Pippin brings a bittersweet yet more power flavor.

is important to choose to wrap the fillet a good smoked bacon and a mustard taste you but not prevail over the rest of the ingredients. For this case uses Dijon mustard or green, this is a slight itching very palatable.

Let me start entering a hunger ....

WANTED:

For 8-9 people

- Two sheets of puff pastry. I bought that of Lidt.

- Two pork tenderloins.

- Twelve slices of smoked bacon.

- Dijon mustard or mustard greens.

- Three medium onions and steak. If we cooked together enough with five.

- Half a glass of good white wine.

- Oil.

- Salt and white pepper.

- The yolk of an egg.

- Six pippin apples.

- A spoonful of sugar.

- A trickle of water.

WE DO:

Chop the onion into thin rings. In a pan put a little oil, onion and spiced sirloin. We lower the heat and cover them to sweat onions and fillets will be done with liquid released.

When the onions begin to soften add half glass of white wine and let the fillets and finish of stewed onions. The steak should be tender but not broken. Let cool.

When onion is cool puff extend the plate and calculate that we need to wrap one of the fillets. With what is left is final embellishment.

In the center of the pastry put the onion from top to bottom. This will be the bed where our steak.

spent the bacon for the pan without browning, simply drop some fat and put it out on the onion. Brush the tenderloin with a very thin layer of mustard and we place it on the bacon.

Carefully funky the bacon on the fillet and close the pastry. We decorate as we like.

Preheat oven to 220 and brush the pastry with egg yolk. We repeat the operation when you're going to put the oven whose temperature will have dropped to 200 º. Leave in oven about twenty minutes, until golden and take it out.

After cooling the sheet can be split.

For pelaremos applesauce and will leave the apples in small pieces. We put in a small saucepan with a little water and a tablespoon of sugar, we cover and let simmer until tender, then as we like it can leave them alone or mash with a fork to make a kind of mash.

serve tenderloin accompanied by the sauce.

You know you eat at my house on Christmas Day, I hope you like this contribution an idea for your holidays.

Customize A Desert Eagle 50

POTAGER Cressonnières

nice is an entry in French even seem to make haute cuisine. What you see on the plate is neither more nor less than a humble but tasty watercress soup.

This Easter bought several cookbooks and including one more than French cuisine. Is different from what we have because we talk about the typical products of each area, their most representative dishes or restaurant where you can find the best French cuisine.

The book is called Culinaria France and is edited by hfullmann.

These days it's so cold and crave the hearty soups here is an easy to make and tasty results.

WANTED:

- 400gr. potatoes.

- gallons of water.

- A bunch of watercress.

- 100 ml of cream.

- freshly ground pepper.

- Salt

WE DO:

Peel potatoes, wash and cut into cubes.

We cook the potatoes in salted water for half an hour.

While the potatoes are cooked watercress cleaned and stems removed them. We reserve the smallest to decorate the plate.

A half hour of cooking the potatoes add the watercress and cook for another fifteen minutes.

After this time mashed potatoes and watercress until a fine puree. Add the cream, mix and season.

Serving Soup Garnish with reserved watercress.

soup I hope this help you to warm you a bit.

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STUFFED TOMATOES TURKISH

do not know if you remember that a while ago my fellow sufferers down, my neighbors Tere and Modesto, gave me some vegetables, including the tomatoes. One of them was huge, the father of all the tomatoes, the rest were medium-sized and small.

Pensando que podría hacer con ellos me acordé de una receta que había visto en el libro de recetas turca, aquél que compro mi marido en el Media Markt, ¿os acordáis?. ¡Qué memoria tenéis!.

Desde luego los tomates estaban en su punto para la receta maduros y consistentes para soportar el vaciado que les tenía que hacer.

El que más me gustaba era el grande, una vez relleno quedaría como una pequeña cazuela, pero si os decidís a hacer la receta os aconsejo que compréis tomates medianos. Mi tomatazo se ladeaba y se rompió en el último momento al sacarlo de la cazuela donde hay que hervirlos, así que compradlos medianos, maduros and meat clenched. For

to work ....

WANTED: for four people.

- two tomatoes per person.
- Olive oil.
- An onion and a quarter to eight tomatoes.
- Thirty-five grams of long grain rice washed and drained.
- 175ml of water.
- 225gr. minced beef or lamb (I used a mixture of pork and beef, my husband does not like lamb.
- Two and a half tablespoons chopped dill.
- Salt
- Pepper.

WE DO:

Open the tomatoes and top reserve and we will cover. Tomato pulp extract and put it in a bowl.
To prepare the stuffing chop the onion into thin rings and fry in a pan for 5 minutes over high heat, until tender and has taken color.
At this point add the rice and stir to coat with oil. Add the water, the fire went down by half over the chicken casserole. Rice cook for about 10 minutes until all water is absorbed. Once
Rice ready to retire from the heat, we add the minced meat, dill, salt and pepper and mix well. Chop the reserved tomato pulp and add to the mix. Turn to mix.
Divide the filling between the tomatoes and cover with the top we had booked. The available in a saucepan large enough to accommodate all without overlapping.
mix the oil with water and salt and pour around the tomato. Cover the pan and let cook on medium heat for about thirty minutes, until tender.
Once boiled, turn to a source and garnish with a few sprigs of dill.

HAPPY AND "HOT" WEEKEND AT ALL.

Diagram Of A Viking Ship With Labeled Parts

ALMÊIJOAS cataplana

In northern lands more than a week has been raining steadily. The previous week we had wind and rain is only rain.

know that rainy days are very romantic, which is good for the fields and the groundwater supply for the summer, but these days so sad I can not wait to come see and feel the sun in the summer that I decided to travel , at least gastronomically speaking, the Portuguese Algarve, located at the southern tip of Portugal and its name more or less than their inheritance Muslim. Al Gharb meaning the garden of the West.

Portuguese food is intimately linked to the English, not in vain suffer the same invasions and the race began colonizing India in unison. Of different peoples with whom we had collected and merged relationship to our culture and customs as their lifestyles gastronomy understanding between them, enriching our culture.

The dish I'm presenting some tasty clams are cooked in special ways. If here in the north are only known to the marine clams in this area of \u200b\u200bPortugal are stewed in a forceful way, with ham and chorizo. The first time that the evidence is inevitable that you think is not going to like it as much as the clams in your land, but once you eat first and get wet some bread in the sauce things change and become a of the dishes that you incorporate your menus when you have guests and want to surprise them.

Another of the peculiarities of this dish is the stew pot where the cataplana, a copper base casserole with lid. Obviously I have none but I can say that the result is a pot made extraordinary normal or covered in mud also covered. Could be made in the pressure cooker but I have not tried.

The recipe is from the book No. 23 World Cuisines published by the newspaper El Mundo.

WANTED:

- A kilo of clams.

- An onion.

- 2 cloves of garlic.

- 1 red pepper.

- 1 bay leaf.

- 1 / 2 teaspoon paprika.

- 100 gr. chorizo \u200b\u200b(not bad).

- 100 gr. serrano ham (not bad).

- A spoonful of butter or margarine).

- 1 / 2 cup of white wine.

- Juice of one lemon.

- Cilantro.

- Salt

- ground black pepper.

- Oil.

WE DO:

The first thing to do is purge the clams. This is to put the clams in salted water and leave to expel all the sand and dirt that have. The water needs to be replaced several times and put new salt. Upon returning to get clams the water should wash well or do not carry any dirt stuck.

Once we put the clams purged thoroughly washed in clean water with salt and reserve.

Chop the onion and garlic, wash the pepper, we remove the seeds and cut it into strips.

In the pan that we have chosen put the tablespoon of butter and a little oil and heat it. When you start to take heat we add the onion, garlic and pepper and let it slowly poached.

Meanwhile, chop the ham and sausage, diced sliced \u200b\u200b(I diced peak also).

When the onion, garlic and peppers are almost done add the paprika and move it so it does not burn, bay leaf, pepper, chopped cilantro and white wine.

What we cook and add a little salt (we consider that the ham and bears), sausage and ham and they begin to turn brown, the clams. We cover and hope to open up the clams.

When all clams have opened sprinkle the dish with lemon juice.

If any of the mussels did not open out of the stew, as you may have sand and therefore not open, do not try to open it in the pan that can spoil all the work.

If we choose to do the clams in the pressure cooker put all ingredients in the pot except the lemon juice. We cover and wait ten minutes after the valve up.

When you open the pot clams sprinkled with lemon juice.

Would you like a tour of the Algarve ?....

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GALLEGA BICA - Th






Bica appears that the original is made with cow butter with butter, but I have no idea where to find it, as long ago I saw this recipe I decided to try it with butter and the truth that the result was yummy.

INGREDIENTS: 3 eggs

210gr.
sugar 150 gr.
butter 200 gr. of cream
300 gr.
flour 16 gr. baking powder

PREPARATION:
Place in glass eggs and sugar 5 minutes 40 ° proram 3.5 vel
liquid Add butter and cream and mix on speed 5 seconds
Stir in flour and yeast and mix on speed 3, finished with a spatula to incorporate.
Line a pan with baking paper and smear with oil
Pour the batter and smooth with spatula.
Put a generous layer of sugar on top.
Horner in a preheated oven at 170 º for 30 minutes.
unmold not until cool.

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CHOCOLATE CAKE WITH PROFITEROLES - Traditional or 3 CHOCOLATE CAKE




This is one of the recipes that had been long overdue and I'm glad I made it. For me it is a recipe 3R: quick, delicious and it works!!
long time I saw her often speak of MR, and had all the ingredients, so for a birthday celebration, was chosen.

Here you can find the original Florelilla, the recipe is not Thermomix and I obtained for it as does Alice, with the Thermomix. Here you can see Alice. The result is exquisite!

so I put the recipe which I did:

INGREDIENTS FOR A DETACHABLE MOLD 22cm:
Base:
Rulo 1 biscuit 60g Maria
. of
margarine or butter 1 splash of milk

Filling: 8 Lyon
frozen cream (or more or less as you see the size)
1 liter of cream
200 gr. black chocolate
100 gr. d
milk chocolate custard 1 on 8 servings Royal

Prepared

Base: Spray
cookies to speed up into a powder 5-10
Add the margarine and splash of milk to speed 6 until we see which is composed
Lining the base tightly and leaving it perfectly level. Keep in the refrigerator to harden.

Filling: Put
chocolate into pieces in the glass of the Thermomix, spraying speed 5-10.
Add the cream and custard on. Schedule
10 mintues at 100 ° speed 3. Place a
prepared on the basis of cookie dough. Place profiteroles and leave 2 minutes to glue the profiteroles, add the rest of the preparation. Fruit set and let cool and put in the fridge. Best elaborate on overnight.
Once chilled, carefully remove the ring and decorate.

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BROWNIE COOKIES AND HONEY PORK

The picture does not do justice to this brownie and Lacasitos graham crackers, but I can assure you that is awesome, much I ate it, I admit.

few weeks ago my daughter tried it, had made a few recipes that friends had told him long ago, and came home asking me to do so. So as Sunday began here and the rain and wind this week, I went into the kitchen and left this glory.

The mold I used is quite large Pyrex tray of 30 by 24 cm, was not very high but I have one where I could fit so much chocolate.

Do you know the meat pies?, Those remains that were made of cake and then bathed with a generous layer of chocolate. The texture and taste of the brownie remember much of it, since I loved, now no longer do.

If we get down further ado:

WANTED:

- 225 gr. of graham crackers.

- 225gr. butter.

-200 gr. grated black chocolate.

- 150 ml of water.

- 300 gr. pastry flour.

- 275 gr. sugar.

- 150 ml. of whipping cream.

- 2 beaten eggs.

- 4 tablespoons milk.

- Lacasitos.

- 4 tsp vanilla essence (I would not put).

To cover (envelope):

- 200 gr. black chocolate.

- 6 tablespoons water.

- 3 tablespoons of double cream.

- 100 gr. butter.

WE DO:

Preheat oven to 190 º.

sprinkle greased and floured pan where we will make the brownie. I used a foil.

In a small saucepan, put the chocolate grated with water, cream and butter, I Melt until all ingredients are mixed.

In a bowl sift the flour and add sugar. Incorporate the melted chocolate. Mix the chocolate with the flour and sugar and add eggs and vanilla extract (I did not put it). Mix.

cookies We start with the hand in uneven lengths and rather large reserve.

Pour the mixture into the pan and incorporate the chocolate chips scattered throughout the mass.

Put the brownie in the oven for 20 minutes. After these skewers to see if it is crowded.

Leaving brownie cool and unmold.

prepare

coverage:

Put the chocolate, cream, water and butter until combined heat and form a chocolate a little thick. Let cool.

When we turn out the brownie we put the cover over with a spatula and once it is warm we put the cake in the refrigerator allowing it to cool until they can put it on the Lacasitos without melting.

Lacasitos decorated with the knife and prepare to split. Then children, large and small, will be willing to eat a piece bigger is better.

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Thermomix - Thermomix

This recipe MR saw long ago, and when I tried it at the time I really liked and was a big hit at a birthday to celebrate. It's quick to make and does not require much dedication, but the result is spectacular.

INGREDIENTS: 150 gr
. black chocolate
150 gr. milk chocolate
150 gr. white chocolate

120 gr.
sugar 1 liter of cream
1 / 2 pint of milk 3 packets
curd Royal

DEVELOPMENT

Prepare a baking pan with removable base.
Make a biscuit base with 1 biscuit roller Maria, 60 gr. butter or margarine and a dash of milk. Grind on Speed \u200b\u200b5 until it is all done a mass. Put in bottom of pan and press it is compact and reserve in refrigerator.
Mix the cream and milk and divide into 3 portions.

1st layer:
Bring the cup 1 / 2 pint of cream, black chocolate, 60 gr. on sugar and curd. Schedule 7 minutes 90 degrees at speed 2 until the chocolate melts and increase the speed to 5. Pour
processing on the cookie dough and return the pan in the fridge.

the 2nd Layer:
Wait about 15 minutes and make the 2nd layer in the process the same but with white chocolate and 30 gr. sugar.
When pouring the 2nd layer lightly with a fork prick the surface of the 1st layer. Pour prepared with the help of a well bucket closer to the 1st layer so we will not make a hole to fall. Book in the refrigerator and let stand 15 minutes.

the 3rd Layer:
Like the second, poking too. Place milk chocolate and 30 gr. sugar.

Leave in the refrigerator, best day to day and decorate as desired.
If you want to unmold totally not leave the base of the mold, it can freeze and be removed once it is well frozen.

is advisable to wait between coats so that we are not mixed chocolates. But neither work very well if we allow completely curdle a layer to turn the other.
The puncture the top layer helps to serve not separate the layers.

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Lean pork with almond sauce - FC


INGREDIENTS:
for 4
800 gr. pork steak
140 gr. peeled raw almonds 2 garlic

1 / 2 cup of brandy
1 sprig of parsley
4 half
dried tomatoes 1 cup beef broth (or water with 1 bouillon cube concentrate)
olive oil virgin

PREPARATION: Season
meat.
Put in a pool of oil pan and heat to 180 degrees. Skip
fillets to catch a little color and set aside.
Using a grinder, grind the almonds with garlic, parsley and sun-dried tomato halves. Blend until
full stop rather small almond.
The tomato may be a slightly larger pieces but no matter. Add the paste to the pan with hot oil.
Lower heat to 160 degrees and cook for 2 minutes.
Add the brandy and continue stirring for 2 minutes.
Stir in broth, stir well and add the pork with the juice that is released during sleep.
Remove and set 4 minutes at 160 degrees, let alone depressurize.
Open the pot and get some juice, add 2 heaped teaspoons of cornstarch and dilute well.
incorporating them into the pan and boil for 2 minutes without the lid for the sauce to take the body.

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Lacasitos DRIED APRICOT AND

What I like about having the blog is not publishing my recipes, and you see that sometimes I go even a week, but the see yours, you are my great cookbook. A book is being updated constantly, providing ideas, tips, tricks, tips and many, many recipes to put the dish on the table as you can surprise the mine.

I like to make your recipes and I hope to be publishing all gradually, as is the case today. This is a recipe from the blog of Jane, Babel kitchen.

The original recipe has mutton as my husband does not like what I substituted for pork, although an Arab never eat, my husband likes to hog the gait.

is a dish with a nice spicy flavor of cinnamon and almond.

WANTED:

- 650 gr. pork for stewing.

- 30 gr. butter.

- A teaspoon of cinnamon.

- One teaspoon of jegibre ground.

- Freshly ground black pepper.

- A pinch of cayenne.

- Media sliced \u200b\u200bonions.

- 350ml. chicken broth or vegetables.

- A small bunch cilantro, tied with cotton thread, like a bouquet.

- 150gr. of dried apricots.

- Four teaspoons of honey.

- sliced \u200b\u200balmonds.

- A cup of semolina.

- A cup of water.

WE DO:

We break the meat into cubes. In a pan that fits the meat melt butter, add spices and fry gently to prevent burning.

incorporate pork to the pan and let brown. Add the onion, broth and cilantro knotted handkerchief.

We let the whole stew over low heat for at least forty-five minutes. After this time incorporate honey and dried apricots and keep a quarter of an hour over low heat until pork is very tender. Cilantro removed the knotted handkerchief.

prepare the couscous. Put the water to boil with a little oil and salt. When boiling add the couscous and let stand until all water is absorbed. Semolina grains separate with a fork.

present the dish with the meal below and above the pig garnished with sliced \u200b\u200balmonds.

Being Wet Before Period

The other image

"I'm here on earth as a faithful usual

like a greyhound statue licking wet

as the shadow that goes in the calling relatives,

as innocent gesture of scarecrows

the damp wind "

Vicente Gerbasi

deck is one of those words that people used before. Exclaimed my grandfather to shuffle a tremendous disappointment calentera or to fill you with wonder or sorrow. Shuffle tell me now, sitting somewhere in this room, when I see Dolorita, my wife sleeping naked. I watch carefully, did not know how long that looked not asleep or awake. His torso flaccid, it seems like these jellyfish gelatinous than the sea, with disgust, vomit on the shore of the beach and there are cracking under the sun, exiled in the sand without any comfort or relief, to stop beating and go.

had long since stopped trying to caress the skin looked like when I open a passion fruit with my hands and mouth watering. Over the years the folds of her wrinkles were messing me in my hands while I shrank the soul. It was very well that her womb was closed, or maybe she was leaving closing in on me. These things that happen over time is that there was a time when meat was hard Dolorita silky, that I remember it well but my eyes could hardly enjoy it, and sanctimonious, I say.

As I thought this made vain attempts to join, I felt the increasingly heavy body. I answered no legs or hands. This rigidity, that inactivity for some time that had been suffering. Stiffness also the mind and feeling tired or do not desire, not to continue life.

I felt that I was slowly becoming, leaving it to be somebody. Where was gone to stop my time, I did. Every hour, every second is reduced to the same thing at the same location, the room, only memories. Could not quite understand, for example, why not and made plans for the future, preferring to stay there as if rooted, looking at my wife, who now seemed to awaken. I, a vital man, full of projects, I suddenly saw myself as being inert, dull, without a will.

Dolorita watched a cigarette as he did every morning and I realized that I missed seeing her smoke and it caused me no discomfort before, by just showing which will then be closer to kiss me. Dolorita not kissed me, stared at me from top to bottom, carefully but indifferent. As if I consider, as if I were a specimen rare and not the man who had lived for twenty long years.

this might seem a contradiction but I will say the absence is a bitter look, bleak when she decides between two bodies coming together looking for love, for I am convinced that this absence, his long face and black lips and ice cream also had a few, random moans of pleasure that I having started to Dolorita.

Gradually, my memory was reduced to just that room images . Dolorita waking, sleeping, coming from who knows where, any place that I no longer visited and I escaped the memories. Dolorita winding undressing, as if 20 years back. touching, looking between mocking and satisfied, what was causing this sudden change, I wondered. Every day, at the same time with tedious punctuality, Dolorita over me, massaging my thighs, abdomen, chest. Sinking his fingers into my eyes like two empty bowls. He seemed to sculpt new shape at will, weaving and unraveling maybe my arteries, I say, again to turn the flow of blood. Dolorita under the skin picking her, maybe trying to find behind it, another image to give him more satisfaction. The rest of the time I was there, more and more quiet. With nothing to give, say or feel.

Dolorita One day he left me alone. That day I could finally get out of this confinement. I knew that was not the same and although efforts should be made to think or analyze, was fully aware that my health had deteriorated. Still I enjoyed myself in a corner of my living room, staring at my pictures, my books, so my belongings as a result of a compilation where affection was the cause. There was some flowers on tables, bronze beyond my memory is exhibited in other, and strangers came little by little, the caressing, shopping or just watching. Some ventured to remark with listless curiosity, as if I were part of the furniture, "a sculpture?. I felt

Tequila, our dog, licking the heel. Demon dog goes, I wanted to scream when I saw a lady, elegantly dressed, standing next to me in the company of Dolorita, felt my face, I feel his hands. That said I like staring into his eyes. This is not for sale "my wife, apoyámdose on my shoulder, while hid, by deceit, a drop of blood that Tequila licking my foot.

Elena López Meneses

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Vertex



There is a structure in my body are corners, scaffolding and foundations that regularly shake, depleting the column that is my bra, which is on my side since I am in the place of my dreams when I run away from this world, but column stays, protects me against my excesses and I know he loves me.
emerging body was I when that column, took with intense light in one of my corners just defined angle. Since then eternal life in me, acting as my single vertex.

stations are moving in this, my structure. As a natural rule of life, come and go over and over again in all these years I've grown older and my column and although the light side of this column is not as intense as before, I think that is solid at times, perhaps the times in which I will let Him. Sometimes I wonder if my underworld, surreptitiously and quietly waiting for my wishes, because I myself will be refused virtue. God what terrible if so!

When my time observed in winter, I love and miss but it never really moves me and my body lives clinging to it. Another time, my veins in the first equinox, the time of the senses that are left dazzled by other columns that seem to support stronger or more attractive, which I do not want to be with me, I try to separate it and although it is solid and has a good temper, the column is suffering, I see me off even more and tear. Other times when the sun wakes me up the skin and the smell of ocean over my belly, indefinitely ignore sadness and fled to my fantasies and dreams that are true. Decanting the foundation, tries to leave in another structure, and sometimes, just sometimes, in some other column. But my angles are tied for life and the stones of my memory that does not bother, stay there while accompanying my feet and my body, running after a stampede. And again the column to support and heal the wounds, when he returned unpaid without reaching even to glimpse.

There are moments in life, within of the thousands of bricks that were built around me, where I am and I can not go outside, then I get scared. Others, most of the time, I'm in and I do not want to leave or I can not and these two lines dissipate as the corners of my body, including the wishes of my temples boiling drowning in the failed dreams where I escape the fantasies, after exhausting them with my realities and then strike with fury to this column is my corner, my dear silent supporting caster and more eternal and true.


Elena López Meneses

Remove Popcorn Oil From Shirt

"... And I'll see the last reef thoughtful,

provocative sweet wrecks

Shadowed God without devotees

your poppies will cure me of roses ... "

Marquerite Yourcenar

                                                                                               
At three p.m. Luciana came to the confessional. I knew that at that time the church would be empty and the pastor was not there. He also knew that Santiago, the seminarian, lying in the confessional would be trying to recover from the tough tasks for the day had to meet. Luciana and James
always met. They grew up together near the sea, more like close friends and neighbors until Santiago, influenced by his uncle, Bishop entered the seminary at the age of eighteen years and not seen again for 5 years.
At the time of absence, there was always a place within it, where with great zeal, kept his memory. Kept the color of his eyes, moving his lips, the shape of their hands, the width of your back, turgid of her thighs, her sensitive movements, his half smile, but more than anything, that form of God ... look! Everything else that was denied to explore your body, there also lay in a state of imagination where it fitting, on the sly, delighted.
That existence, made memories, lived in a hidden camera behind a tangled web difficult to access, built against reason and according to your wishes. A distant habitat guarding the beginning of the road where once the skin was pierced. A path that angrily rebuked the God who had refused and made his way in the midst of a dense constellation of veins, arteries and who knows what order neural connections and against orders, which ranged from his mind, his desires and their conscious or subconscious, making it even restricted area and especially for her, but she was persistent, overwhelming and able to pass, for him, all sorts of obstacles to cross thresholds exist for the human eye, but not least for real the senses. This room was also a sacred and profane at the same time, she forged to house, and although at first only if you dare to visit the surprising nostalgia in a long and surreptitious viewing of great melancholy madness or rebel, was then Once there, only there, he belonged entirely to become panting lover feel sneaky. So she loved him, so I could enjoy it at will, yet he never once suspected.

another world where he could breathe life into their memory, to know the texture of your skin, feel your pores wetting, their vapors exfoliating, scrubbing stories with their lips to make her give birth million flowers to satisfy their endless thirst for honey. Fade to his chest in a tight embrace, seeking to keep him forever. Feeling his hands slide down her thighs making her contract to the touch, while outside in the real world, your mind will wonder where you would find and who would be making her shiver.
So he spent the time between visits to his own interior, where it was and loved him or just sat and wrote to him from the most awful kitsch until invaded the scorching eroticism and then curled up on the edge of the bed , in a condition of helplessness almost back to its interior, while his mind was turned into a fierce lover of his memory, the dream prostitute, her prudish geisha fantasized all Western man. In the purest source of pleasure, his blood, his flesh ... I hurt just thinking love!

Until Santiago returned. It was about to stop being a seminarian, and she saw him again, he knew he must try to recover.
long time since I had observed, his home, Luciana, was behind the church. From there you could look early in the morning when he went outside to feed the chickens, rabbits and animal as it happened to possess healing. The was stripped to the waist to the annoyance of the pastor who assured him he would soon catch pneumonia and a bad thought. Santiago laughed so much to the delight of her who was already imagining caressing that body knew by heart. Luciana
knelt before the curtain and after a Bless me Father for I have sinned, he gave vent to his excitement and begged him not to confess that she still loved him. The seminarian covered her face with her hands and with a voice that seemed more like a sob, tried to explain that it was not possible to forget it. If it is - she replied as if he had fired a memorized speech by dint of desire - Let me calm your crying, being your jar that the breeze does not evaporate. Takes possession of me like unresolved land and your hands that unleash Prometheus take me to the sea, Poseidon summons, become a sea, make me into reef, coral sand, make your foam is drying on my side and show me how, from time immemorial, there is no intercourse wider and louder.
Santiago stopped crying, no one ever looked so much tenderness and pain at a time. A pain that he announced resignation, forgetfulness, lack. It can not be - he said - Do not you understand that to forget, I became a eunuch of God?

It was never heard. Hardly ever murmurs were heard among the waves that washed a reef with a woman's face, denouncing whispers abandonment and drowning under the tolling of bells in the tower of the church that could be seen from the beach. The seminarian was never seen again, but some say that on that reef, at night when the tide rises, a shadow dressed in full black, clinging to the rock and coral sand mixed with a female face, and without crying to God weeps bitterly.


Elena López Meneses

Silverado With Xd Wheels

Bless me Father coconut Agüita


They say that it a stormy night on the shores of the beach, palm trees tangled stifled breath of the waves had destroyed, he was delirious inconsistencies, holding her swollen belly and asked the moon to help. They also say that the coconut bit wearily crashed into the sand, looking for the sweet liquid appease the thirst of his lips pursed lips perhaps a human face pain away. They showed that the seabed particles maybe. Pieces of body and soul Ondina not know how long it would take to restore or if I could make.
hands was bleeding, puffy eyes and who knows if a lot mourn or perhaps the lightning that did not stop hurting the sky, had blinded the eyes. Holding her swollen belly about to explode as if they wanted to let out the child in him and kept repeating in despair, Insaf, Insaf Allah.
For days he had stopped raining but still wore the horizon blocked by a thick ceiling of Cold Steel. Were many people that the storm threw up his bank, a bank that had been stained Ondina death or life, depending on the case, finished thinking, wondering what would this woman who, at times, seemed to disappear under the sand after death ditch clinging to fresh water of the coconut. Your life is not over yet, tried to rescue him whispering Ondina memory seemed to have some mud on which it contained.

Ondina cities did not know or bridges, ships or aircraft to communicate with those cities, and yet leave to go around the world from her womb, from their miseries, pains and joys. Ondina was so old that gave birth to the sea, retired from his feet so that you respect their living space, but also turned his side when he wanted to be caressed.
If anyone knew of calm indifference, grief and despair, that was Ondina. Semi-divine origin gave the patience to deal with the human imbalance with ontological chaos storm originators beings, far more terrible than those that lashed the coast, valleys and mountains. So he devoted himself to give to take, over and over again, fresh water from the coconuts that the storm, a friend at the end of nature, had put their fingertips. Soothing water that removes the cries and soothes the fever of the senses. A Ondina only hear you cry enough Insaf wing and clean his wounds the body, to sense his painful fate certainly unfinished.
A crescent moon night, the woman's swollen belly about to burst, he opened his eyes for the first time and looked intently at Ondina, known for its aroma it was she who cared for her, who had sealed the wounds from the inside and outside the archaic power of stories to tell, what is your name - he asked - Fadhila - she replied - and immediately afterwards a long moan pierced his throat while he begged, holding her belly and released the load, save his daughter ablation.

With a close look at the half moon, it became stationary, light and precise without a veil that identification. Birth had been tortured by women stoned for loving the wrong person and sentenced to death for being a source of life. Allah Insaaf Insaaf, was the last thing he heard say, and his belly fresh off a heavy downpour. Coconut holy water life threw a girl who live in freedom and justice away from Ondina. Elena López Meneses