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This is an enigma

not how or why but gone my last entry posted on my blog. The recipe is the fried green pepper omelet patatas.Me have been shocked and they do not appear or even the comments, nor in the draft. It is as if he had never been created.

Did you ever happen?. It's true and you do not know if blogger also takes a few days giving errors like not being able to access the blog and even unable to comment on the blog of others and this afternoon I could not get into a blog I was visiting.

also not properly closed my blog and do not know if that has been influir.Bueno if someone has an answer or know who I would love to have occurred to give me information. Kisses for all

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fried green peppers with potato tortilla filled with chicken

I love people with creativity, initiative, making those little things are capable of transmitting ideas and feelings that leave you feeling light, full of light. The Atelier

Jackie I'm finding people like that, with people who can freeze moments in life as simple and easy to fill the soul. Images that we have all the reach and not knowing look go unnoticed. Do not test if they just look closely at the street where you live or the way to work do you do if you go walking and images captais sure you knew that neither they were there.

this is not necessary to be loaded with a camera is simply to be fully aware of when we enjoy and fill in the places we are passing. Sometimes not, most of the times we fill our mind thoughts of what we have and we have and we must do it not! must go absorbing and feeling the warm air, or cold or searing our way. Swim in the warm light of the morning or the harsh light of amediodía or romantic evening light.

's just do the test and you will see the range of colors, smells, feelings that gives us having a caring attitude and full of time.

The recipe that I bring today is a classic for the summer, the only thing I did different was its composition to make it attractive and appealing. The light traps and falling in love that we made before and really captivating when I saw these fried peppers stuffed omelette I could not remain indifferent and so here they are.

Maybe it's repetitive but truth is, love and growing these simple little things that can be truly spectacular.

Ingredients and preparation: The amounts must be based on the number of people eating, I think 1 or 2 peppers per person is sufficient.

• 1kg potatoes 1 onion 5 eggs biggie
• 5 Italian green peppers (they are elongated)
• extra virgin olive oil Salt

well Peel and wash potatoes, cut to squares and let them soak a few minutes. As we peeled and cut into small dice onion.

In a pot put the potatoes into cubes and onion and add a splash of olive oil. Let cook on lentito to Cocidito without actually are fried, and tender little melositas remaining. Eye every one to the tortilla as you wish. When they are tender little

the we put potatoes in a sieve to remove any excess oil and add the beaten eggs and salted. Wrap it all very well and should be espesito to fill the peppers to avoid spilling the mass.

We wash the peppers well and we remove the top cover, the Italians have virtually no seeds. The salted on the inside, and filling in the tortilla dough, put them in a pan with olive aceti (a good splash with covering one party is perfect) over medium heat (I put in the 3 ) to go by slowly and remain tender. We're going back to giving that are made by all sides and the interior set.

The tortilla is perfectly curdled inside of peppers and are sensational.

I hope you enjoy and that you want to try

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Chile: Terrasur Train hits truck loaded with pigs to

On May 9, 2011, Camaro, which is located in the Maule Region, Chile, had a rude awakening and dramatic images. Dozens of pigs were killed on the tracks, after the truck that transported tried to cross the railway line. Dense morning fog did not allow the driver of the truck, see the passenger train Terrasur the State Railways, which came from Chillán to Santiago, was approaching the crossing Camarico North of the town. .





According to witnesses, the truck had a mechanical problem at the moment that was about to go through a railroad crossing and because of this, the march stopped in the middle of the road. the truck carrying 150 pigs, which upon impact violently driven out onto the track, killing almost all of them. Some who were wounded, disoriented wandering among the twisted irons







Photos Contributed by: Messrs. Luis Roman and Ricardo González.

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Chile: Train Terrasur impacts

Fourteen was the number of passengers who were injured, they were all transferred to the Hospital of Talca.

The remaining passengers were transhipped to buses that the company sent to the crash area to be transferred to Santiago.

State who was the head of automotive, after impact.






This large hole, the result of shock, originated in the automotive section of the bath. According to the account of an official of the Railway Company at the time of collision, a passenger was in the toilet compartment, that after the impact, had to leave through the same hole.





When all the pigs killed and injured have been taken off the road, the PQ-135 Davit-01, Talca, makes his entry to clear the line, carrying out remove the wrecked truck off the road and that prevents the safe railway traffic.

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But that desire was to publish a recetita, but time is there and the course of photography is taking enough of free time I have.

is still very interesting and to my somewhat complicated openings with speeds, the exposure time, the multitude of details that must be taken into account to a picture that is able and mural you please upload it to the group. Surely we must have the appropriate expertise Jackie explains with great simplicity, but after practice is over and the cameras also why it is necessary to practice until you get bored.

I also want to apologize for not visiting your kitchen but will try to do everything I can and I do not you take into account. Yesterday I spent the whole morning and half in the afternoon with my camera around town and this morning a portion of it and then preparing a recipe that I will now present the afternoon. I've had time to take some pictures of the dish before eating and this is where I could sit down and publish.
Although when I analyze
calmly that bewilder me alone and tell me why? because I want to cover everything and it can not and look I'm pretty good at sharing time, and this year I've been waiting for months and even all of you who like to keep my kitchen do not you forget the bazaar, on the contrary will you be looking forward to seeing which is my next post, at least that I can think of me with you. And a good thing for me is that, what could not hear the camera manual I heard the explanations of Jackie except that speeds are appropriate for different openings.

I have to keep practicing until I was sore fingers to click!.

I hope you like the recipe that I bring you today is simple and very typical for the season well, actually is valid for every era and casually arranged that point that I like and that bittersweet mixture of flavors as you know almost all adore!. So you know that being caught in time does not mean we have to pull the cap of any bottle that is great! but for my taste only on rare occasions.

Ingredients and preparation: (for 4) 4 blocks

2 onions 2 cloves garlic
• 600 gr minced chicken meat 20 g
sprockets 20 g raisins
• oil 3 tablespoons extra virgin olive and parsley
• Romero
• 1 knob of butter Salt and pepper

Peel and chop the onions and garlic cloves . wash, dry and chop a sprig of rosemary and other perjil.

Soak raisins in warm water 15 min.

Wash the apples, cut the top as if it were a lid, carefully emptied without breaking inside, remove from the heart and chop the pulp.

Fry chopped onion in a pan with olive acetylene for 15 min. Add the garlic and pine nuts, gilded 2 or 3 min and add chopped apple and raisins drained. Sauté 5 minutes, remove from heat and let cool.

Mix is \u200b\u200bprepared with minced chicken and chopped parsley and rosemary. Pepper.

Fill the inside of the apples with the farce prepared. We spread a baking tray with butter and place the apples on it. We put in a preheated oven at 180 º C and cook for about 30 minutes or until tender. The

serve it straight from the oven warm and ready to eat. They are great with a wide and tasty variety of flavors.

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SUN AND EMOTIONS IN SAN PANCRACIO 2011

The spring weather has wanted to join us this year as the culmination of the Acts of the 30 th Anniversary of our pilgrimage.

We want to thank all the people and friends of La Roda de Andalucía for their support and collaboration with San Pancrazio another year. To the residents of Calle Calderon de la Barca and Trajan for his estimated participation, the City of La Roda and the Diputación de Sevilla for the sponsorship and promotion of our party. The Brothers and Sisters of Valverde del Camino for his second visit to the pilgrimage ..... thanks to all .... VIVA SAN PANCRACIO

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Apple Gazpacho

May arrives and although time is not yet stable, at my table began to take one of our favorite soups and is proven to be one of the healthiest.

Doctors and allergists recommend this source of vitamins to mitigate the effects of spring asthenia.

The gazpacho made for a great variety of vegetables and a small amount of bread (I do not miss it) found on their property:

• A high dose of water
• Vitamins: A, C, E
• Minerals: Potassium, Sodium, Magnesium, Iron, Calcium, Copper, Zinc Lycopene
Beta-carotene
• Carbohydrates Antioxidants Fiber

main course accompanied by a high-quality protein and have a perfect meal diets even suitable for controlling the oil!.

Ingredients and preparation:

• 1.5 kg of ripe tomatoes
• 1 / 2 red pepper
• 1 / 2 green pepper 1 onion tiny
• 1 small cucumber or 1 / 2 if it is large (well everything depends on the taste of each house)
• 2 cloves garlic Salt
• white wine vinegar
• extra virgin olive oil Water
• ground cumin A tip

Peel tomatoes and cut in half the leave it in a large bowl and if so good.

Next add the two types of chopped peppers, onion, halved, peeled cucumber, cut it into slices, the peeled garlic cloves. We added the aceti, vinegar, water and salt. These dressings each what suits your taste and vinegar for example if you do not like it delete it.

The fine grind in a blender until a smooth puree, homogeneous, creamy. I like espesito but if you prefer you light as water is added. That's why I add the water principle is very little because I'd rather not add to ease me from being too liquid.

What we cover and we put in the fridge to take it cool.

As accompaniment can cook eggs and chop up the gazpacho with some diced ham or sting a bit of pepper, tomato, cucumber. I depends on what you put after the gazpacho and one or other accompaniment.

What I love is to add a tip of cumin at the end just before serving gives it a special flavor and surprising.