Easy Online Tattoo Name Creator. On this page you have an Online Tattoo Name Creator, where you can easily create your own Tattoo designs. Make it Yourself.

Asociada a la agencia Magnum, su obra más conocida es "España oculta", donde hace un recorrido por la tauromaquia y las creencias, fiestas y actividades tradicionales del país, desde entierros en Castilla a carnavales gallegos, a medio camino entre la diversión y el terror.

INCREDIBLE DRESSES IN ART (29/∞) María Cristina de Borbón-Dos Sicilias reina de España by Vicente López y Portaña, 1830

33 Artworks by Cristina Troufa, Saatchi Art Artist

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by Spafford C. Ackerly As taught by Master Mantak Chia, Universal Healing Tao Center and Tao Garden Thailand In the Taoist tradition, positive and negative emotions are associated with the internal organs. One of the keys to good health is... Continue Reading →

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Hungarian Sun Pickles Kovászos Uborka first day outside! Mmmm pickles. I love pickles, be they in vinegar, brined, cucumber, okra, etc. My all time favorite, though, would have to be the Hungarian Sun Pickles. I have fond memories of eating them as a child, and they have quite a unique flavor. Every summer now I buy (or grow) pickling cucumbers, and make at least one batch of this delicious pickle. The funny thing is, when I last went to make them, I searched my blog to find the recipe, and realized that I haven't added it yet! So here it is. Hungarian Sun Pickles Yes, that is parsley, not dill. And a grape leaf. Please see notes. Ingredients 8 cups filtered or bottled water 1/2 cup of salt (kosher, sea, or canning is best) Dill (Fresh, dried, or just the seeds) 3 or more garlic cloves Rye Bread (really any bread will work, but Rye is traditional) Enough Pickle-sized cucumbers to fit your jars. optional- hot peppers Instructions Bring Water to a boil, remove from Heat and add salt. Prepare and Slice the cucumbers- chop off both ends, and then cut- traditional is quartered lengthwise without cutting all the way (so that they remain intact) but spears, chips, whatever works. Pack the jars- Dill, peppers (if using), garlic, and cucumbers. Pour the warm brine into the jar to cover the cucumbers. Tuck the bread into the jar and under the lid. The bread creates a barrier from the outside air, adds complex sugars for the ferment, and gives it a unique taste. Make sure to layer the bread to cover any opening. Use plastic wrap, a plastic baggie, or cheesecloth to cover the top, and secure with a rubber band. Pierce a few holes if using plastic wrap or plastic baggies. This is to let air escape, but keep the pests out. Set outside during the day for 1-4 days, depending on the heat, and let ferment. When fermentation is done, scoop out the bread, and store in the fridge. If you want to make sure and get all of the bread, dump the contents into a bowl, repack everything except the brine, and then pour the brine back into the jar through a sieve. The milky yeast is normal at the bottom of the jar. Enjoy! The finished product! Notes: This pickle turns soft quick. Although I made 4 jars in my pictures, I regretted doing so because I ended up having to use the last pickles for dips and soups. Just make one jar at a time, and enjoy within a week. Because I live in Italy, I cannot find Dill anywhere. I'll have to grow it myself for next year. So in this batch (in the pictures) I used parsley instead. Although not bad, it's no substitute for Dill. This last batch I also tried to use a grape leaf in the jar to help keep the pickles from going soft (I had read about the technique on the internets), but it didn't seem to help. I also used whatever bread I had in the pantry this time- which turned out to be a wheat and a hard white bread. Still turns out a great pickle. :-) For more information please visit: One of my Sources

that require no preparation ;) ♣The one I like best is Personal Star ,for many reasons but mainly because it requires no preparation and students always enjoy a bit of gossip about their new teacher. I draw a star on the board and inside it 6 answers to questions about me. (My answers

El que actualment anomenem poema de Nadal a casa meva sempre n'hem dit "el vers de Nadal". Quan jo era petita a l'escola (a Barcelona) no ens ensenyaven el vers, els primers records que tinc són del pare o la mare ajudant-nos a mi i a les meves germanes a aprendre'n un per poder recitar-lo el dia de Nadal i el de Sant Esteve. Després de dinar i mentre menjàvem els torrons i les neules començava el ritual, el primer en enfilar-se a la cadira sempre era el més petit de la família i continuàvem per ordre d'edat. Recordo aquelles pessigolles a la panxa fruit dels nervis per no oblidar cap paraula, per no entrebancar-me, per encertar en la representació del vers, ... Arribat el moment m'enfilava a la cadira i veia a tothom des d'una perspectiva totalment fora de l'habitual, mirant-me fixament i preparats per escoltar-me, val a dir que sempre hi havia un cosí o cosina que et feia la guitza per posar-te nerviosa. Superats els primers instants, empassava saliva i començava el meu recital. Sempre era un èxit fruit de la il·lusió de la família, els aplaudiments eren ensordidors i semblava que no acabaven mai. Després baixava de la cadira i continuava el ritual, aquella part tant emocionant que era anar passant a fer dos petons a cadascun dels presents i rebent "la propina", normalment bitllets (en aquella època eren pessetes) que després els donava a la mare que els guardava (formaven part de les despeses del regals de Reis jejeje !!!) Ja fa uns quants anys que des de l'escola treballem per recuperar aquesta tradició tant nostra, aprenent poemes nadalencs per recitar-los i representar-los davant la família durant les festes de Nadal. Aquí us deixo una imatge que he trobat i que és el viu reflex dels records de la meva infantesa. I dels vostres? Il·lustradora Cristina Losantos Aquest curs a P4 hem après un poema popular que hem posat en aquest arbre tant especial.

Mixing traditional and modern teaching? What's the right balance? That's a hot issue and one I haven't yet found the answer to but I feel that there's nothing like the interaction between teachers and students or students among themselves. In this lesson plan Focus on Films I've combined both tradi

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Melt-in-your-mouth tender beef meatballs poached in a sweet and spicy coconut curry sauce and served with a drizzle of creamy mascarpone. They will blow your mind for only 15 minutes of hands-on prep!

Finnnnnnnn😘

Slow cooked pork and beans with smoked ham hock is like Heinz baked beans for grown ups. Sweet beans and smoked pork are a comfort food classic.