This is not, by the way, the first time that I refer to the Educational Reform bill, which, according to the overflowing optimism of the authorities, «is already underway and will find us next year with its full application.» Continúa leyendo EL PENSADOR: EXPLOSIÓN DE ENUNCIADOS
The cooking point of the meat applies above all to roasted meats and sometimes also to fried meats but not to boiled ones. Continúa leyendo GASTRONOMIA: LAS CARNES (II)
Meats in the kitchen have been and will continue to be essential, regardless of their types. They are protagonists of great culinary proposals at the highest level, therefore an essential condition of the kitchen is to know it, respect it and extol it. That is, knowing how to make it without distorting its exquisiteness and its healthy properties. In fact today great Michelin stars change the direction of their restaurants to dedicate themselves exclusively to cooking meat. Continúa leyendo GASTRONOMIA: LAS CARNES (I)
Aníbal Carmelo Troilo Bagnoli (11 de julio de 1914 – 18 de mayo de 1975, Argentina), fue conocido como “el gordo triste” o “el bandoneón mayor de Buenos Aires”, recibió el apodo de “Pichuco” –inmortal si los hay- de su padre, descendiente de inmigrantes italianos, supuestamente por una deformación del napolitano “picciuso” (llorón), y vio la luz en una casa humilde de las cercanías del Mercado de Abasto. Continúa leyendo La aventura del tango: El Gordo Triste
One of the most beautiful and exclusive tourist destinations in Mexico. Continúa leyendo XPLORALYA: ¡Donde el Océano Pacífico se encuentra con el Mar de Cortés y las montañas se unen al desierto y el desierto se une al mar! «Los Cabos»
On a beautiful afternoon in the prairie, where a group of trees lived that swayed to the rhythm of the wind, it seemed that they were almost dancing. A very strong and leafy tree stood out from all of them, called by others the wise tree. Continúa leyendo DEJA QUE TE CUENTE UN CUENTO: El Árbol Sabio Y el Petirrojo
