Thursday, September 18, 2008

Places of the World

Huaraz PerĂº

Huaraz is a city of Peru, capital of Ancash department and the province of Huaraz, as well as headquarters of the Regional Government of Ancash. The city is located in the central highlands, south-east of the center of the department of Ancash, in the Santa River valley, known as "Callejon de Huaylas." Huaraz now has modern buildings, broad avenues and at different points in their Outskirts rise attractive estates Their traditional neighborhoods Centennial, Bethlehem, La Soledad, San Francisco and Huarupampa have not abandoned their original charms and attractions. It is a tourist destination for sports adventure in the mountains. It is also known as "the very noble and generous city" designation dating from the era of struggle for independence from Peru. Main attractions: -- The lagoon Yanganuco - Regional Museum of Huaraz: Located in the Plaza de Armas, is the largest museum of Lithics americas, home to more than 1000 pieces between monoliths, ceramics, fabrics, weapons and utensils of various pre-Hispanic cultures. - Viewpoint: Located next to the Cruz de Rataquenua allows tourists to observe the city in all its magnitude. Jiron-Jose Olaya: It's a street a few blocks away, typical of colonial architecture, and the only one that resisted the earthquake of 1970. is held in the District of Solitude and there appreciate the traditional characteristics of Huaraz. - Archeological Remains of Wilcahuain: 6 Km. the city is a temple stone platforms with overlapping, is divided into three floors of influence WARI. - Baths of Monterrico: From the town of Huaraz to 7 miles down the road we reach this central comfortable and elegant infrastructure, its attractiveness is a source thermo-medicinal waters, with single and two-man pools, pools for adults and children. With regard to its infrastructure for tourism, Huaraz has hotels, inns, lodging houses and restaurants category, travel agencies and tourism, mountaineering clubs, discos and all facilities essential for a pleasant stay.

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When I first started blogging I knew nothing about Website Design or html codes or anything for that matter. I had to search in the net for tips and I asked some help from others that where in the blogging world longer than me and I searched in communities and forums. Now, although I’m not an expert, I know a bit more about web design and I already have another blog with my own host and domain.
Recently I found a great website that teaches us all we need to know. For those of you who are beginners I advise you to visit the site The greatest thing about this site is that they do not only teach you, they show you all that you need to know about it, they have the most comprehensive video tutorial to show people how to built a web site. And you know what people say: “the best way to learn is by example”. I totally agree with them.
I wish I could have found it when I first started with my blog. They are exactly what I was looking for.


Tuesday, September 16, 2008

Favorite Great American Seafood Recipe

Do you like sea food? I like it a lot.
At home we make it often because Angel is even more passionate with shrimps then me, and seafood is one of the best sources of protein, it’s very good for our health. Angel makes excellent fried prawns and shrimps with garlic. He cooks seafood better than me but sometimes I like to show him that I can also make good shrimps. For that reason now and then I found myself searching for recipe sites and I found a great cook off site with some excellent recipes. If you like seafood I advise you to visit the site,

Besides having the recipes there you can download them and furthermore they are having a contest where you can vote for which one you like the best and maybe you can win a trip to New Orleans.

And my vote goes too:

Shrimp and Andouille Cassoulet by Chef Brian Landry, Louisiana

3 tablespoons olive oil
1 pound andouille sausage, cut into ¼ inch pieces, (other smoked sausage or bacon can be substituted)
1 each sweet onion, diced
4 each celery stalks, diced
4 each garlic cloves, minced
2 tablespoons plus
1 teaspoon creole seasoning separated
1 teaspoon dry oregano
5 each whole peeled canned roma tomatoes (approx. 1 - 15 oz can)
5 each whole peeled fresh roma tomatoes
3 teaspoons Worcestershire sauce
4 - 15 oz cans white kidney/cannellini beans (other white beans can be substituted)
2 bottles Michelob Amber beer
4 pounds fresh Louisiana head-on shrimp,
6-20 count
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups breadcrumbs, panko if possible
1 ½ cups ground parmesan
3 tablespoons olive oilSalt and pepper, to taste

Peel and de-vein the shrimp. Season with 2 tablespoons of Creole seasoning. Place the shrimp shells in 1.5 quart saucepan with the chicken broth and place over medium heat. Allow to simmer.

In a large skillet or small Dutch oven, heat the olive oil over medium-high heat. Add the andouille and allow to brown. Next add the onion, celery, garlic, Creole seasoning and oregano and cook until the vegetables are tender and translucent. Next, crush the tomatoes over the skillet and add the Worcestershire. Rinse the beans under cold water, and add to the skillet. Next, add the thyme and green onions. Strain the shells from the broth and add the broth to the skillet. Allow the beans and sausage to simmer for 15-20 minutes. (While the beans are simmering mix the breadcrumbs, parmesan, olive oil, salt and pepper.) Add the shrimp and allow to cook for 8-10 minutes. Cover the skillet with the breadcrumb mixture, and place under broiler for 2-3 minutes until the breadcrumbs are brown.

After reading the recipe I’ve decided that I really want to try it. In the picture it looks great and the description almost made me feel the taste of it.
My only problem with following recipes is that sometimes it’s hard to find all the proper ingredients in Portugal, like the Worcestershire sauce or the andouille sausage but I tend to choose other ones that I think might be similar. I sure give it a try and hope that Angel likes it too.

If you are a seafood fan like me you can simply go to site and choose the recipe that suits you the best and vote for your favorite recipe so you can have the chance win a trip to New Orleans. It’s as easy as that!


Tuesday, September 9, 2008

Autumn is almost here

We are still in the beginning of September but the weather already tastes to Autumn!

The morning and evening temperatures are dropping a lot, almost like in winter time, the rain is threatening to fall and the days are a lot shorter… climate is changing and with it changes the mood of people.

I like autumn maybe because it’s the beginning of a new season, new clothes, new things to do, but although I like it I know that sometimes my mood is going down. Like with so many other people the mood it’s a reflect of the weather, if it is grey we are sadder, if it is bright we are cheerful. But I must confess that the greatest about it are those days when the sun almost looks like fire and the golden red leaves all over the trees, mixed with the brown orange all over the still green grass floor with a blue sky background… it’s a great and beautiful image.

Let the autumn begin and let’s hope that it can bring us a lot of new things.

Friday, September 5, 2008

Back to work

It’s been a long time since I don’t write anything because I’ve been on vacation for two weeks and I’ve decided to be away from internet during that time. But now I’m back to work.
I also have little time to do so. At home I have lots of things to do, no time to be in the net. I use some dead hours I have at work in order to read the blogs I like and also write a post or two.
I want to dedicate more of my time writing in my blogs and I’ve been trying to create a new one in word press but I haven’t manage to understand quite well how it works, for that reason I’ve been struggling to find out information on it. If any of you know any site with information on that I can use some help.
I’ll keep this one and I’ll have the new one as well (really hope I have the time for both). As soon as I have it with a better look I’ll post the address here.

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