Pain In Both Sides Of Lower Abdomen

Dried Chiles:

with corn, Mexican food base. There are so many peppers as you can imagine, each of them with well-defined characteristics, smells and tastes different result from their combination and method of preparation. Of the diverse parties in this dining experience called Agave Azul.

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I seem a little crazy caffeine, no? . Strangely enough, funny, surprising and funny, this blog entry receives the most visits is the Coffee Cake Poti (a mom friend of cole Pableros). Moreover, if you write in google the words "cake, coffee," the first that appears is the same. The best position to have this blog is due to the Coffee Cake Poti The Cream Cake and commentary Larpeiros book. This information will make me rethink the blog and do nothing, haha. Let the cookies, yes.




After a couple of intense weeks on this ingredient, coffee, because presentations, tastings, contests labor and learning in the know, I to prepare a recipe with him. First, these rich and easy (conditions required in this blog) coffee cakes. This will bring the flavor and makes it worthy to accompany. I would even say more, as basis for a cake would be perfect.


INGREDIENTS:

• 150 gr butter cream
• 150 gr brown sugar
• 2 eggs
• 350 gr flour
• 50 g soluble coffee (here, the better the coffee, the richer the results. If you consult a Oscar de Toro the Venice Café , he will advise a source or blend better than me)

PREPARATION:

• Beat butter and sugar together until creamy.

• Add the flour and continue beating.

• coffee now and continue beating.

• Finally eggs. We let the first integrated well before adding the second.

• Knead until a smooth paste.

• The wrap in plastic wrap and let stand in refrigerator about 30 minutes.

• stretch with a roller on a floured surface and with help from a tin we're making our cookies and placing them in a baking sheet covered with parchment paper.

• Bake at 200 º for 15 minutes or until nice golden brown. Let cool on rack and proceed to taste, garnish with chocolate or white thread, as I have, with a chocolate flavored coffee in the form of grain.

I hope you like and I feel encouraged to do them. So we went to the traditional vanilla, butter, or rich apple and walnut .

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III COFFEE Barista Championship. SCAE Northwest Region

As I overtook the previous entry , last day 16 took place in Foz III Barista Championship on the SCAE Northwestern and until then we move José Manuel García, director of E FALA COME Radio Galega and servant.



My goal was to learn what a Barista competition and supporting Oscar Toro the Venice Café to achieve their qualification for the national final.




What is a barista?. Well, a barista is a person who does more than serve coffee. Is responsible for selecting the best variety or varieties of coffee, is very knowledgeable of the product, its origins, cultivation, varietal characteristics, organoleptic and offers impeccable service to its customers.



tell you that I really enjoyed watching how the hall of the IES of Foz was full of youth, students, baristas and supporters who attended, like me, happy with everything happening on stage.



The stage was divided into three zones: center table of sensory judges and both sides of the same two areas for baristas. So that if the first participant did on the right side, the next you would on the left, counting both work the same elements: a wonderful machines International Crem.


Apart from the judges table (to put it in some way, and that are proving the working of the baristas), two technical judges to evaluate aspects such as machine operation, optimization of resources , cleanliness, order, etc.., a court exercising 15 minutes prior to the development of individual participation and engaged in the preparation machine, kitchenware, table arrangement, support elements (each competitor brings its own decor, tablecloths, napkins, cutlery, lights, plants, music, shakers, etc..) And finally a judge is the leader who absolutely controls everything.



The development of the championship would be as follows: each participant enters the scene just 5 minutes from the end of the previous one and is having all their belongings in bar work. Check the status of the machine, clean the pots, place your coffee grinder, etc. Once the above table provides the judges with their utensils, linens, etc. (for this I said before that it had 15 minutes). Judges come and greet the head judge tells the user and asks if you want to be singing the time remaining, or prefer to ask. The judges take their positions and the barista raises his hand and calls "time." From the moment they begin to have their 15 minutes. Show, says the variety of coffee selected and the order that they will continue their preparations. Water serves to explain its features and begin to prepare their coffee. Almost all participants (eleven were ten men and one woman) followed the same order: first espresso, followed by the Cappuccini and finally combined. From each of them had to be prepared the same as for judges table (four). When finished (almost all very strapped for time) return to raise their hands and repeated "time." It stops the timer and breathe and calm. It's over.



And so, from 10:00 until 15:00 we were watching how those present were busy baristas cafes, etc.





During the time sum of scores, we enjoy the art of latte Mr. Luigi Lupi, International Barista best barista in the world, who despite being recovering from a terrible fall that did they had to operate both hands, did not hesitate in any time to share their know-how of this incredible world at the same time difficult to draw with coffee cream. His son Albert took part and some other members of the public.


(I did not lose an opportunity to be photographed with him)


The awards ceremony was delayed because there was a tie for third place. More excitement yet. The tie, as the rules of the SCAE, is achieved for the barista who had obtained the highest score in the espresso. And so the classification was as you see in the picture. Except for second place which gave rise a Spaniard, the other three winners of this phase was for three Galician northwest. We can be proud and confident that they will embroider Córdoba.




Marcharmos double feeling for our dear Oscar, you did great, but could not clinch one of the beautiful trophies. Although they won a spot in the national final to be held in Cordoba on 29 and 30 April, where we can get a puestazo.






This Sunday Come and Fala Programme Radio Galega, you can listen to all those involved in this event: the winner Jose M. Portela, Marcel Schaal who served as technical jury, Mr. Rios, committee leader at the same Mr. Lupi, who also served as head judge and our Oscar de Toro.

By last article, saying that the contest had a perfect organization in Foz HEI dump with it and they offered us a lunch we all applaud worthy.



thank the opportunity of being there at Oscar de Toro first, and Marianne, his wife and Cafento , one of the sponsors of the event. As the principal and teachers of HEI Foz and all students of hospitality by cooking cycles and meet us as well.



You can see more pictures in the next presentation and if you want to enlarge you only have to click on them.

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OSCAR DE TORO Spain and the new charter

That song that said "Ay Mama Inés, ay mama Agnes, all drank coffee black, it was quite parked there and who resists this drink so much we have to learn and many others strive to do so.


say that coffee drinking is not my head. Moreover, my doctors tell me that no caffeine ... My earliest memories are focused on Italian coffee chuuuuuuu when coffee was starting to emerge from its spout, coffee that my mother almost burns when he fell over with freshly brewed coffee, turning into the long hallway of the Granny's house. The coffee that brought and continue my uncles Carlos Sancho and Curra of Costa Rica, where they live and coffee candies that I have always liked (the two pots the most), a taste inherited from my mother. My Uncle Charles always told us how to prepare, etc. Now I know that for the type of coffee used to make here, much darker, Arabic or Brazil, Costa Rica was too light and soft.



Another memory I have of small is going to buy it at a retail store, the only one who was in Santiago, and ask the mixture with a% of roast. Do not know why, the major said that caramelized better, they liked to mix. Do not ask me I can not answer. For it is better to go to the experts, who know this case and make its recommendations and go.




Some time ago I met Oscar de Toro Santos, Gallego Barista Champion 2010 and 7th in the National Forum, in addition to carrying last September, the award for Best Café de Compostela. Who runs the cafe, Cafe Venice in Santiago de Compostela, has been open since 1962. I was not born and do not know if Oscar either. It was his father, D. Antonio Toro, who was inaugurated and became a classic for many Compostela.

Santiago lived in establishments such as Avenue, Spain, the Derby, the Venice and, later, the Royal that were more than coffee. Were meeting places and gatherings.

addition, the Venice had and continues with a perfect location in the Granary street, next to the Plaza de Galicia., Right where the bus stop and next to a pharmacy. I may seem a bit pointless, but for a city, "provincial" as was Santiago at that time (nothing to do with the capital of Galicia that is now, and no one bothers me), these two facts were very important. The bus stop made it the nucleus of an important exchange of passengers who entered the first coffee to get to town or wait to take another to ascend to the station, etc. And the fact of Pharmacy houses next door, was another point of vital importance since many of the visitors did visit the doctor for the subsequent visit to the pharmacist.




Back to our 2011, and Oscar the front, would have to ask him if these two facts remain equally important in another era. Venice pass by the citizens of all kinds. It's easy to find doctors, merchants, families, foreigners, etc. but what is most striking is just that "attention" Caring, understood as such service and overall customer a top quality raw material. I think they are the key points to keep it so long a business.


comment before Oscar makes you live the world of coffee since I know, makes you hook up with this culture that we have to learn. The coffee has been with us forever, is the drink that we take in the morning to wake us, the choice to end a meal, to meet with friends to chat in the afternoon, when we want to meet someone ask, "'we meet for a coffee? ", whatever that is what we taste. ........ Enjoy Oscar said the other day it's harder coffee quaffing wine. I remember they were 900 different aromas that are recognized in the coffee in front of about 500 wines. That gives us to think ...... Assessors Coffee must be placed more ....... no shortage of work. In Galicia we have great champions of national taste, as is the case of Sofia Prieto. Thanks to Oscar

'm learning (which is what I like from small) long and culinary raiding (both sweet and savory) using coffee as an ingredient. Soon we will share one that is very good.

And through Oscar, I could see the group Cafento , many of its initiatives and sponsorships.



result of its concern to offer its customers the best products, best quality and best service, on Thursday, Oscar presented the new letter from Venice Café . A bid for the coffees, chocolates, teas and combined.




At the same time, introduced the novel of Venice Wallet Card that works like any other card recharging wallet and using it to pay for our drinks, or purchase goods from the home range that can be found in Venice and take him to enjoy at home or make a good gift: Stracto capsules, teas Montecelio, Kowa Browns, Chocolates Eraclea and obtain a 5% discount. Is not this interesting?







The presentation took place in the hall of the Confederation of Employers of Galicia (where so many years I taught English) and attended by many friends and customers or clients and friends of Oscar and Champion clothing Venice Gallego Barista 2010.




The presentation began with a talk about coffee, its origins, cultivation, harvesting, processing, etc. Thus we see the main varieties and know that there is a cafe which is the most expensive in the world, well, I leave for gourmets unscrupulous ..... It followed with a tasting Carolina Otero commented Cafento from even the most over decaffeinated coffee, toasty, fruity, floral, etc.. A discovery with a great expert on the subject.



At the same time, we could test the water Cabreiroá Magma. A sparkling water, unlike any other. Water that is described who has never seen the light and with a bubble super comfortable, natural carbonic gas. I say, different from all. Marcel Schaal

gave a demonstration of Latte Art "Latte ask me what is Art?. Then draw pictures with coffee cream. Finally, we give in to the coffee cream frost I had amateur in Cafento and try it again after only ask caterers in my town to put a machine of this in their establishments because it is a fixed success.

Oscar and Marcel prepare the combined "D. Anthony" in memory of his father and founder and presented Gallego Barista Championship. We could also try to scoop the combine "Pilgrim" that led to Foz SCAE Championship


Oscar Grande which had the support of his family and, as I said, with many little friends who made the hall of the CEG .



encourage Oscar
All that appeared yesterday in the Championship III Northwest Regional Barista SCAE Spain, to succeed and could go to the national finals in Cordoba. But that is the subject of my next post. Only advance that Oscar will go to the national final of Cordoba as yesterday was ranked among the 4 best baristas in the Northwest SCAE Spain.


invite you to learn about the culture of coffee in hand, Oscar de Toro, the Venice Café and Cafento . I've already hooked.

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[Hotel] Trips to the Inns of Aragon (Part I) - Monasterio de San Juan de la Peña

Harnessing the latest week off that we had, before our daughter started kindergarten and his mother returned to work after a long maternity leave, we took a route through Aragon. Not very far because we did not have many days, and did not want to spend time with a girl km 5 month asking not for food.

After several searches, we saw some deals that caught our attention: Inns of Aragon. Looking

distances and possibilities, we chose two of those Inns with their respective offers two-night getaway. Leaving on a Monday and returning home on Friday, we covered the four nights, the first two in the Monasterio de San Juan de la Peña (Huesca) and the next two in the Castillo Papa Luna Palace Illueca ( Zaragoza).


The first store is located next to the seventeenth-century monastery of San Juan de la Peña, in a truly beautiful in the mountains. Everything was fresh snow, but the access road to Santa Cruz de la Serós was in perfect condition, with virtually no snow on the asphalt.

Facilities meet the requirements one would expect from a modern 4-star superior . Its 25 rooms are spacious, with excellent views of the field (photos attached) and adjacent forests, but being newly built (I think from 2008) is finished and furniture that are a little messed up (damp on the ceilings toilets, for example). Wifi available in public areas and spacious lounge / restaurant.

The SPA is simple, but adequate. I should also add that during our visit, some of the points whirlpool did not work or did not correctly. A improvements would be looking hammam is the typical prefabricated plastic and not the friendliest of tile.


We expected that there would be a little less of service, considering we were in season during the week, but we were surprised by the low level that maintained minimal facilities, spaces and services.


The restaurant menu available only closed, average quality, quantity and too little money for his service (18 € pax without wine). Here the problem was that there was no other cuisine less than 30-40 minutes by car, with icy roads at night, etc. So dinner was almost impossible to consider elsewhere.


The relatively extensive wine list without surprises: Rioja, Ribera del Duero i some wines of Aragon (Carignan, Somontano and little else). I really expected a display of small wineries Somontano (not found in supermarkets), Calatayud, Campo de Borja, Carignan, ... A disappointment was joined by the fact that the prices were exorbitant for some of the wines.


In the first scene, there was no option to choose any wine, but I opted for a second Muriel Crianza 2006 I liked a lot. Simple and basic, within the parameters of a Rioja Crianza old-fashioned.

We
visits to two monasteries: the Old Man of the New Century of X i XVII, the latter attached to a hospice. Both visits are worthwhile, because the former has a very special location, where the monastery is adapted perfectly (under a rock), and the second has a reconstruction of it where you can visit over by large glass floor. The cost of the visits will not know because they were part of the offer we had acquired on the web that manages the reserves of the Inns of Aragon.

In the next post we will comment that this was for the Castillo-Palacio del Papa Luna in Illueca.

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D fter a walk Zapotec lands, seeing Agave plants and shredded cheese is like chicken.

biendo has eaten flowers, Grasshoppers and Jumil, tlayudas, aguachile and one or corn.

returned once again to be with you.

Welcome to this

micro world called Agave Azul.

Reservations

F: 3369314

M: 3152770329-3166976751

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VENICE COFFEE APPLE COOKIES WITH WALNUTS AND CHOCOLATE PASSION FRUIT

For as those who do not want the thing, a couple of weeks I found in the Gourmet Club in a store, a fruit puree rich bio that appeared healthy and could not resist trying them. Brand are English, but Italian product and ensure that apples are 100% organically grown.




was due to leaf through one of the books I gave the kids this Christmas, the 365 cookies, I discovered an apple cookie recipe that gave me the key to bringing the pantry mash tubs.




also nuts were still in the country, which I always bring my father and so we were giving them out as well.





The apple is next to a pear, a fruit with more tradition in the kitchen. Is it because what if the fruit source of contention?. Sea

both sweet and savory dishes are many recipes we found that appear either as a main ingredient or as a perfect companion: purees, creams, farces, grilled, dried, fried, etc .... . the apple combines nicely with meat, poultry, game, potatoes and chocolate, nuts, creams, etc ..... long live the apple (the only fruit that my mother would say, if asked, that as).



INGREDIENTS:

• 200 grams of unsweetened applesauce
• 75 gr butter
• 75 gr brown sugar
• 1 egg
• 200 gr flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 2 tsp. water
• Sal
• Chopped nuts demand

PREPARATION:

• In a bowl whisk together the softened butter with brown sugar until creamy.

• add the egg and continue beating.

• We add the remaining ingredients and continue beating.

• mass We obtained a pastry bag and bowls on a baking sheet lined with parchment paper, small amounts (you can also do it with two spoons, because the shape is lost when baked.)

• Sprinkle chopped nuts and bake for about 15 minutes (until golden brown caught bonito) in preheated oven at 180 º.

• let cool on rack. Melt in the microwave a little coverage of black chocolate and draw with the help of a teaspoon of melted chocolate a few lines that will harden on cooling and can eat them or give them away.

remain rich pastas to accompany our favorite drink in the afternoon.
I recommend that the next time you do applesauce, separéis a little, before adding sugar, and you make this recipe for sure triunfáis.



to me have had to remove the front because I had eaten all the haha \u200b\u200b....... so good they are: organic apples, nuts in the country, organic brown sugar ..... all fiber and healthy.




And what, tomorrow is the big day of the stores where they bought the tubs of mashed potatoes, I want to congratulate and wish you many sales, haha.