Recent Posts

BREAKING THESE 6 HABITS AND BE HEALTHIER IN A WEEK   —                                                   ROMPE CON ESTOS 6 HÁBITOS Y GANA SALUD EN UNA SEMANA

BREAKING THESE 6 HABITS AND BE HEALTHIER IN A WEEK — ROMPE CON ESTOS 6 HÁBITOS Y GANA SALUD EN UNA SEMANA

ENGLISH: Breaking these 6 unhealthy habits can help you reach your weight-loss goals. Changing habits, especially ones you’ve had for many years, isn’t easy. But breaking these five unhealthy habits can make a difference in your weight, which is why we encourage you to eliminate…

PARIS   English + Español

PARIS English + Español

ENGLISH: Ok, so when we are talking Paris, I thing that I really have some expertise in the subject, not to say that I really can move with my eyes blind folded, but I ca have my fair shot at spending more than 10 days…

EVERY WORLD TRAVELER NEEDS THIS…

EVERY WORLD TRAVELER NEEDS THIS…

Every time we travel, we have the same issue… shall I get  a big suitcase, or should I get the smaller one, what if things do not fit into the suitcase I am getting with all my shopping… hm… si, I have come up with the best solution, always get a bigger suitcase to transport the smaller which is going to carry the things that I will be needing, so I can fill up the big one with the new things that I am buying from the beautiful places I am going to be visiting…. ok, so I have come up with this little list of things:

 

This is a list of my favorite suitcase sets, please, check the terms and conditions of this website.

 

         Samsonite Full Set, which for a complete one time buy it all, you get all the things you need to get packing.

 

        This set is also a Samsonite, I just loved the materials and the fact, that they are all spinners… Bye bye to the old stiff ones.

and, I even loved the fact that  they do not weight as much as the other brands.

 

  This set is so basic, elegant, resistant and light weight, by Delsey.

 

             Ok, so who needs more words than this image?? Not me, this one got me… from Delsey, this one has got more class than we could                                                   expect, the only this is that this beautiful chic color will get my nerves running, but there is always a Scotch Guard solution at hand….

 

Yep, we can mis and match with this beautiful backpack…. well, yes, I am getting this one on my next shopping spree…

 

This one bag has more space and  secret compartments than we can imagine, I think I am in love…

 

This is one of my favorite ones as well, a durable, vintage like duffle… I would take it in a second flat!!!  I just love this kind of leather                                                   goods, in fact, I think that I am addicted to them.

 

This leather one is also great for short trips, or for the gym, sleepovers and weekend traveling. Big enough for it, but with a lot of space.

 

          This suitcase organizer comes in lots of colors, now they even include a Laundry-Dirty Things duffle… perfect for me.

 

. This set is from Shake Pack, I just love the design and the fact that it has a breathable mesh on the top so things just do not get smelly..

 

   This a little bit more pricey, but the difference is the quality of the materials, design and construction, it is worth it.

Lemon Cake

Lemon Cake

Hello, this is my go to recipe for a tangy sweet taste, I really hope you like it!!! In my country, we have good weather almost all of the time, and we get to have good tangy-sweet juicy lime year round. So, I use lime,…

FACE EXERCISING

FACE EXERCISING

                                        THE EQUIPMENT SPECIALLY DESIGNED FOR YOU TO KEEP YOUR MUSCLES TONED AND IN PLACE FOR A LONG TIME TO COME…            …

QUESOS, Una guía Rápida

QUESOS, Una guía Rápida

CASTELLANO:

Por lo tanto, he decidido escribir un poco sobre el queso, tan delicioso, gomoso. pegajosa, algunos, lleno de proteínas, otros llenos de grasa, llenos de sabor, textura o totalmente, fuerte y picante, dulce, cremoso … que es lo que ??

Quesos tiernos, quesos maduros, duro, blando, fuerte y picante, dulce, GRASOS … OK, así que no es la guía definitiva para ello, pero una muy buena mirada en ella, al menos, es posible conocer un poco más después de la lectura esta….

Una linda forma para servirlos la puedes encontrar aquí.

Los 25 mejores quesos del mundo según yo

GOUDA:Originario de Holanda, tenemos este tipo de queso hecho de leche de vaca. De textura firme y más rico en sabor.

QUESO EDAM:Luz y sabor amargo, la poco salada. Originario de la ciudad de Edam, Holanda.

MAASDAM:Desde Holanda, también. Un alto contenido de grasa, textura cremosa, dulce crujiente con un sabor a nuez luz. Fondues y sopas son el alimento básico para preparar con éste.

QUESO BRIE:Francés, éste es el rey de los quesos, cremoso, un alto contenido de grasa, salado, suave. Sí, se vive después de probar éste.

QUESO CAMEMBERT:Francés. El mejor de ellos, el Camembert Le Chatelain. Con una lechosa sabor dulce, suave, graso cubierto con un hongo blanco, tiene una mirada hermosa comestible …..

ROQUEFORT:Francés, a partir de los favoritos de Carlo Magno. Húmeda, fuerte y salado sabor. Se rompe en trozos pequeños y se hacen deliciosa sobre ensaladas y sopas para darles carácter.

COMTÉ: Francés, con una textura sedosa, flácida y cristaline, Aromatique en sabor y con un perfecto equilibrio entre el sabor de castañas y mantequilla con un final dulce.

EMMENTAL:queso suizo, con un aroma dulce, sin pasteurizar, dura, hecha de leche de vaca, afrutado, con un tono ácido. Esta es una fusión perfecta de vino.

APPENZELLER:Hecha de leche de vaca, y lleno de sabor ingenio. Especial para combinar con las uvas y galletas.

QUESO CHEDDAR:queso Inglés. Textura ligera rompible, curada y suave, con un alto contenido en grasa, mientras que envejece, el sabor llegar más profundo.

STILTON:Uno de los mejores quesos ingleses, se ha producido sólo en las regiones de Derbyshire, Nottinghamshire y Leicestershire. Su venas azules muy peculiar es una de sus muchas diferencias entre otros quesos maduros, de nuez de sabor. Sus emparejamientos perfectos son con el puerto, cereza y vino con galletas y frutos secos.

FETA:queso griego, hecho en Macedonia, Tracia, Tesalia, Peloponeso y Lesbos. Hecha de Oveja milk.Salty o picante, cremoso o seca, frágil en pedazos blandos. Pares perfectamente con: cerveza, Pinot Noir, Sauvignon Blanc, y Zinfandel.

haloumi:Original de Chipre, hecha de vaca y oveja, este queso cae en la categoría de oveja leche. Este queso blanco tiene una textura distintiva, a partir de capas, suave y perfecto para asar a la parrilla, ya que tiene un alto nivel de fusión, éste no recibirá fusión en el corto plazo en la sartén …

quesillo: Argentina, con un sabor lechoso, dulce, pares como un delicioso postre con miel por encima.

PARMESANO REGGIANO:Este tipo de queso tiene que ser hecho con leche de vaca que han sido alimentados con hierba fresca en las regiones de Parma, Reggio Emilia, Módena, Montúa y Bolonia. Sus diferentes gustos están bien definidos, pasas, frutos secos y vino. Duro y de textura arenosa. Fruitiful sabor y con un regusto fuerte nuez. Perfecto para combinar con cualquier vino italiano o español, o una sopa, risotto o verduras asadas.

QUESO MOZZARELLA:Fresco en el sentimiento, hecho de leche de bufala. sabor suave, textura suave y sedosa y se puede combinar con cualquier tipo de comida.

GORGONZOLA:Este es uno quesos azules más consumidos en el mundo, la textura de breaky, y un sabor a nuez suave. Hay muchos tipos de queso gorgonzola, como Gorgonzola Dolce y Gorgonzola Picante, que es la más natural. Se puede servir con vinos como Burdeos, Zinfandel y Sauternes.

MASCARPONE: Originario de la región de Lombardía, es una crema como el queso, con una textura muy suave, parecido a la crema, aproximadamente, con un contenido de grasa del 75%, mascarpone se puede añadir a cualquier plato, salado o dulce para añadir textura.

QUESO PROVOLONE:De la región italiana de Lombardía y Veneto, tenemos Provolone Dolce y Provolone Piccante, que se maduró durante más de 4 meses. El sabor de este queso varía más o menos dependiendo de la región que era made.In América del Sur, lo llaman Provoleta. Tiene una gran cantidad de calcio, proteínas y sodium.It es grande a emparejarse con mucho cuerpo, madurado vinos tintos, comida picante y panes planos.

Monterey Jack:Originario de los Estados Unidos de América, desde el monasterio franciscano monjes, hecho de leche de vaca. Lleva el nombre de la persona que comercializa la receta en California, recibió su denominación, y ahora es utilizado en la cocina mexicana y española. Buen gusto y textura como cheddar ,. Sus variaciones van desde Monterey Jack, Pepper Jack y Jack seco. Perfecto para combinar con cualquier vino tinto con cuerpo.

CABRALES:Este es un queso graso azulado hecho en los picos de Europa, específicamente en la región de Cabrales y Peñamerella en el queso España.Este se cura desde el exterior hacia el interior. Así emparejado con vino tinto, higos frescos, jamón, jerez dulce y embutidos secos. Se requiere para ser vendidos con una lámina de aluminio de color verdoso con la Denominación de Origen DOP Queso de Cabrales

MANCHEGO:Fabricado en la región de La Mancha, en España, se requiere además que se vende con la misma rotulación y con una cifra de trigo sellada en la parte superior del queso. Hay muchos tipos de Manchego, y su sabor y textura varían desde el momento en que se ha tomado para madurar. Semi curado, puede durar hasta 3 meses para madurar, con una hierba fresca, sabor afrutado, con una nota picante. Curado, envejecido durante 6 meses, tiene un caramelo y la tuerca como el gusto con un nivel de acidez luz. Curado, envejecido durante 1 año completo, con una textura escamosa, y un interior con un color caramelo. sabor dulce y persistente.

TETILLA:Típica de la región de Galicia, en España, ésta tiene su propia DOP, así, este queso tiene una forma cónica se asemeja a una pera, de textura suave; Su color es marfil, y tiene una ligera cremosa sabor picante. Su madurez va más allá de los 10 y 30 días. Par bien con jerez seco, manzanilla y albariño o ribeiro.

IDIAZABAL:Hecha de leche de oveja con una maduración de un poco menos de 2 meses, compacto en la textura y seco, pero, quebradiza, y agradablemente grasa en la boca. Se seca cerca de chimeneas, por lo que su propio y especial sabor va un poco ahumado y dulce, parecido al caramelo y tocino. Combina bien con vino tinto y sidra.

MAHONÉS:Producido en la región de Mahón, en la isla de Menorca. Hecha de leche de vaca. Es decir tiene una textura firme, duro, con un sabor salado muy penetrante, durante su envejecimiento, tiene que ser frotado a mano con pimentón y aceite español. Su proceso de envejecimiento va de 2 a 10 meses. Hay dos tipos de queso Mahon; Mahón Artesano, que está hecho de leche cruda y Mahon Reserva, el cual tiene que ser envejecido durante más tiempo y sus activos y van más allá de la artesanal.

Por lo tanto, espero gustó el mini-artículo sobre mis quesos favoritos, espero verte pronto. No se olvide de suscribirse al boletín para obtener su guía gratuita sobre los partidos.

Caramel Popcorn

Caramel Popcorn

1 cup of Corn Syrup 1 can of Condensed Milk, Or you may use Whole Milk if you like a softer taste rather than extremely sweet. 3 cups of Popcorn, unpopped seeda removed 1 cup of Salted Butter 1 cup of Brown Sugar Instructions Pop…

EVERY ENTERTAINER NEEDS THIS…

EVERY ENTERTAINER NEEDS THIS…

          

CHEESE

CHEESE

ENGLISH:

So, I have decided to write a little about cheese, so yummy, gummy. sticky, some, filled with protein, some others filled with fat, full flavored, or fully textured, tangy, sweeter, creamier… which is which??

YOUNG CHEESES, MATURE CHEESE, HARD, SOFT, TANGY, SWEET, FATTY… OK, So this is not the definite guide for it, but a pretty good look at it, at least, you may know  quite a bit more after reading this….

 

THE 25 BEST CHEESES IN THE WORLD    according to me

GOUDA: Originally from Holland, we have this cheese made out of cow´s milk. Firm in texture and richest in flavor.

EDAM:  Light and bitter flavor, la bit salty. Originally from the city of Edam, Holland.

MAASDAM: From Holland, as well. High in fat content, Creamy texture, sweet crisp with a light nutty flavor. Fondues and soups are the staple to prepare with this one.

BRIE: French, This one is the king of cheese,Creamy, high in fat content, salty, smooth.  Yes, you live after tasting this one.

CAMEMBERT: French. The best of them, the Camembert Le Chatelain. With a milky sweet flavor,  soft, fatty covered with a white fungus, has a beautiful edible look…..

ROQUEFORT: French, from the favourites of Carlo Magno. Humid, strong  and salty in flavor. It breaks into small pieces and you make it delicious over salads and  soups to give them character.

COMTÉ: French, with a silky texture, flaccid and cristaline, Aromatique in flavor and with a perfect balance on flavor between chestnut and butter with a sweet finale.

EMMENTAL: Swiss cheese, with a sweet aroma, unpasteurized, hard, made out of cow´s milk, fruity with an acid tone.  This one is a perfect wine pairing.

APPENZELLER: Made out of cow´s milk, and filled wit flavor. Special to pair with grapes and crackers.

CHEDDAR: English cheese. Lightly breakable texture, curated and soft, with a high content in fat, while it gets older, the flavor get deeper.

STILTON: One of the best english cheeses, it has been produced only in the regions of Derbyshire, Nottinghamshire, and Leicestershire. Its very peculiar blue veins is one its many differences between other mature cheeses, nutty in flavor. Its perfect pairings are with port, cherry and wine with crackers and nuts.

FETA: Greek cheese, made in Macedonia, Tracia, Tesalia, Peloponeso and Lesbos. Made out of Sheep´s  milk.Salty, or tangy, creamy or dry, breakable in soft pieces. Pairs perfectly with: beer, Pinot Noir, Sauvignon Blanc, and Zinfandel.

HALOUMI: Original from Cyprus, made out of cow´s and sheep´s milk, this cheese falls into the sheeps milk category. This white cheese has a distinctive texture, as of layers, soft and perfect for grilling as it has a high fusion level, this one will not get melting any time soon on your pan…

QUESILLO: Argentinian, With a milky flavor, sweet, pairs as a delicious dessert with honey on top.

PARMESANO REGGIANO: This kind of cheese has to be made from cow´s milk that have been fed with fresh grass in the regions of Parma, Reggio Emilia, Módena, Montua and Bolonia. Its various tastes are well defined, raisins, dried fruit and wine. Hard and sandy in texture. Fruitiful flavor and with a nutty strong aftertaste. Perfect to pair with any italian or Spanish wine, or a soup, risotto, or broiled vegetables.

MOZZARELLA: Fresh in feeling, made out of Bufala milk. Soft taste, silky smooth texture and it can be paired with any kind of food.

CHEESE COMBINATIONS PLATTER
THIS ARE SOME OF THE BEST PAIRINGS FOR CHEESES.

 

 

GORGONZOLA: This is one blue cheeses most consumed in the world, breaky texture, and a soft nutty flavor. There are many kinds of gorgonzola cheese, such as Gorgonzola Dolce, and Gorgonzola Picante, which is the most natural. It can be served with wines as  Burdeos, Zinfandel & Sauternes.

MASCARPONE: Originally from the region of Lombardia, Its a cream like cheese, with a very soft texture, resembling to cream, approximately with a 75% fat content, mascarpone can be added to any dish, salty or sweet to add texture.

PROVOLONE: From the italian region of Lombardia and Veneto, we have Provolone Dolce and Provolone Piccante, which is matured for more than 4 months. The flavor of this cheese varies pretty much depending on the region which was made.In South America, they call it Provoleta. It has a great quantity of calcium, protein and sodium.It is great to pair with full bodied, matured Red Wines, Spicy food and flat breads.

MONTEREY JACK: Originally from the United States of America, from the franciscan Monks Monastery, made out of cow´s milk. Named after the person that commercialized the recipe in California, received its denomination, and now its used in mexican and spanish cuisine. Tasteful and textured as a cheddar,. Its variations range from Monterey Jack, Pepper Jack and Dry Jack.  Perfect to pair with any full bodied red wine.

CABRALES: This is a bluish fatty cheese made in the peaks of Europe, specifically in the region of Cabrales and Peñamerella in Spain.This cheese is cured from the outside to the inside. Well paired with red wine, fresh figs, ham, sweet sherry and dried charcuterie. It is required to be sold with a greenish aluminum foil with the Denominación de Origen DOP Queso de Cabrales

MANCHEGO: Made in the region of La Mancha in Spain, it is required as well to be sold with the same lettering and with a Wheat figure sealed on top of the cheese. There are many kinds of Manchego, and their taste and texture varied from the time that it has been taken to mature. Semi cured, takes up to 3 months to mature, with a fresh herb, fruity flavor, with a spicy note. Cured, aged for 6 months, it has a caramel  and nut like taste with a light acidity level. Cured, aged for 1 full year, with a flaky texture, and an interior with a caramel color. Sweet and persistent taste.

TETILLA: Typical from the region of Galicia in Spain, this one has its own DOP as well, this cheese has a conical shape resembling a pear, Soft in texture; its color is Ivory, and it has a creamy lightly spicy taste. Its maturity  goes beyond the 10 and 30 days. Pair well with dry sherry, manzanilla and albariño or ribeiro.

IDIAZABAL: Made out of sheep´s milk, matured for a bit less than 2 months, compact in texture, dry, but, crumbly, and pleasantly greasy in the mouth. It is dried near chimneys, for which its very own and special taste goes a bit smoked and sweet, resembling to caramel and bacon. Pairs well with red wine and sidra.

MAHONES: Produced in the region of Mahon in the Island of Menorca. Made out of cow´s milk. Is has a strong texture, hard, with a very penetrating salty flavor, during its aging, it has to be rubbed by hand with pimenton español and oil.  Its aging process goes from 2 to 10 months. There are two kinds of Mahon cheese; Mahon Artesano, which is made out of raw milk and Mahon Reserva, which has to be aged for more time and and its assets go deeper than the artesanal.

So, I hope liked the mini article on my favorite cheeses, hope to see you see you soon.  Don´t forget to subscribe to the newsletter to get your free guide on parties.


Japanese Style Pancakes

Japanese Style Pancakes

For this recipe you must take your time, patience, and remember that Rome was not built in one day… Japanese Pancakes, just my FAVOURITE in the whole wide world…. Photo taken by Ana Abularach de Villa Ingredients for 4 servings 2 egg yolks sugar (50…