Deja que te cuente un cuento: La Luna y el Lobo

In a den with a comfortable environment, a family of wolves provides the smallest member with food, shelter and a good place to shelter from this cold. Continúa leyendo Deja que te cuente un cuento: La Luna y el Lobo

La Aventura del Tango: Cosas de Bandoneón

Much has been said about the bandoneon – even here – but there are always isolated notes that memory rescues, returning to us that instrument, created in distant lands, that changed the music of tango. Continúa leyendo La Aventura del Tango: Cosas de Bandoneón

WORLD: G20 REMOVES ZELENSKY

Defined by all participants and observers as an «acceptable compromise» between the resistance of Western unipolarism to the maintenance of the ultramonetarist political axis and the pressures of the global South, which led to the introduction of Africa into the organization, the G20 Summit in New Delhi is over. Continúa leyendo WORLD: G20 REMOVES ZELENSKY

XPLORALYA: AROMAS NAZARÍES de GRANADA

I have many physical and cultural connections to Granada, the most beautiful and poetic city in the Muslim world. Connections through my paternal family. Lorquian connections that I have written about so much. And my possible Nasrids connections. Continúa leyendo XPLORALYA: AROMAS NAZARÍES de GRANADA

BELLEZA: TRUCOS DE BELLEZA DE LOS EXPERTOS

MAKEUP MAKERS, the great beauty experts, who with their techniques and effects increasingly go beyond the insurmountable to beautify us, have many secrets that we know as «expert beauty tricks» that they do not usually share and that nevertheless today in this post and thanks to the collaboration of many of them without wanting to «share» to learn how to do basic makeup, ideal for everyday use for eyebrows, lips, cheeks, face contour, heart-stopping eyelashes and something else… like celebrities. Continúa leyendo BELLEZA: TRUCOS DE BELLEZA DE LOS EXPERTOS

GASTRONOMIA: LAS CARNES (II)

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)