seen from South Korea
seen from Russia
seen from Egypt
seen from Malaysia
seen from Italy
seen from Australia
seen from United States
seen from China
seen from Australia
seen from China
seen from Portugal
seen from United States
seen from Germany
seen from Poland
seen from Türkiye
seen from Sweden
seen from United States
seen from France
seen from Greece
seen from China
Today's word is:
ずるい! (pronnounced: zurui).
Which means: Unfair!
La palabra de hoy:
ずるい! (se pronuncia: zurui).
Significa: ¡Injusto!
Le mot du jour est :
ずるい! (sa prononciation est: zurui).
Sa signification est: Injuste!
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fromashetofire.com
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Sauces
there’s beauty in Spanish.
nadie me puede decir lo contrario
MOTHER SAUCES These five basic sauces, classified by French chef Auguste Escoffier, can be enjoyed as is, but they can also serve as a starting point for a variety of other sauces used to complement countless dishes. . ➡ Submit your local food and tag #tasteatlas . #foodventory #foodlovers #foodpic #travelblogger #travel #foodblogger #instafood #food #tasty #dish #chef #golocal #eatlikealocal #authentic #bechamel #velouté #espagnole #hollandaise #saucetomat #mothersauces https://www.instagram.com/p/CGnypvwlrVr/?igshid=dioj8egje8y1
Quiero aprender
Esta noche veo una película española y veo si entiendo algo.
It’s time to continue our first-edition and special Maurice Ravel week, here at Musica in Extenso. In this new series we try to bring in your life the prosperous music of the famous composer. Refreshing rhythms and unbelievable melodical richness - the principle characteristics of his music and style.
Today on Musica in Extenso:
Maurice Ravel
Rapsodie Espagnole
Stay tuned for more! - Editor-in-Chief
Si tan sólo supieras que eres tú el motivo de mi suspiros, el motivo de mi sonrisa, la razón por la cual se acelera y desacelera mi corazón .
LRPM
Apologies to anyone who follows me on FB and thus has already seen this, but I’m so tickled by it that I have to share it with Tumblr as well: I was reading up on types of sauces, and the wiki for espagnole includes this bit of (possibly fake? who knows) etymology from Eneas Dallas’s Kettner’s Book of the Table: When the Bourbons made their way to the Spanish throne under Louis XV, and when Spanish fashions came back to Paris, the French cooks took a hint from the Spanish pot-au-feu—the olla podrida—and produced a variation of their brown sauce which they called "Spanish". The essential principle of the French pot-au-feu was beef; the essential principle of the Spanish was bacon, ham, the red Estremadura sausage—all well smoked... The Duc de St. Simon sent home marvellous accounts of the hams of Montanches; there grew up a rage for Spanish hams; and the French were not to blame, for they have no hams of their own which have any reputation. Great as they are in pig's flesh, they are poor hands at bacon and ham; and the treasures of Montanches were a revelation to them. They ran wild after ham... And so, by introducing the flavour of the Estremadura bacon and ham into the old brown sauce of the French, there came into being the Spanish sauce... The hams of Montanches are not too plentiful in this world of sorrow, and the cooks came to be satisfied with any ham—even with French ham, which is little better than salted pork. So the meaning of the prescription was lost; the peculiarity of the Spanish sauce passed away, and its name became a puzzle.
