#gallos vaqueros

[losdibujitos]

Gallos con botas 🐓🤠

[nobertsales]

National Fajita Day

In the early 1930s, Mexican vaqueros in Southwest Texas developed what we’ve grown to love all over the United States. Using throwaway cuts of beef, they developed the #fajita. However, it wasn’t long before they became a staple in the region. These cowboys cooked the steak over an open fire or grill. Once cooked, they served it with flour or corn tortillas. In later years, fresh Pico de gallo, guacamole, and southwestern spices elevated the fajita. Soon the convenient meal for hardworking cowboys made an introduction to new audiences. The fajita became a destination food in the culinary world.

#NationalFajitaDay #FoodOfTheDay #NobertSales @NobertSales #Food #FoodSolutions #FoodService #FoodServiceSolutions #FoodSales #WeKnowFood #FoodConsultant #FoodDude

[rabbitcruiser]

National Fajita Day 

Get some steak sizzling over an open flame because August 18 is National Fajita Day. It’s a day to celebrate the authentic taste of the Southwest with the fiesta of flavor known as the fajita. Throw in some awesome black beans or even add a little hot sauce, guacamole, sour cream, or cheese. The combinations are endless. It’s National Fajita Day so you know what you’ve got to do (eat fajitas, obviously).

History of National Fajita Day

A true manifesto of what Tex-Mex culture is, the fajita has taken the culinary world by storm but it all started from some very humble beginnings.

The concept of fajitas began to make the rounds in the early 1930s when Mexican vaqueros in Texas developed the fajita from throwaway cuts of beef – part of their payment for their job.  Because of this, said workers learned to use the tough cuts the best they could, especially the flavorsome skirt steak. They cooked the steak over an open fire or grill and were typically served with flour or corn tortillas, pico de gallo, guacamole, and southwestern spices. Soon the cheap, efficient meal meant as a quick fix for workers was becoming a staple in the area, finding its way into new mouths and bellies.  

As such, there are numerous different joints that were around at the time that claim to be the launchpad for the fajita. It’s not surprising, everyone wants to be part of a success story. It was in the late 1960s that  Sonny Falcon started selling fajitas. He sold so many that he was eventually christened “The Fajita King” as recognition for his role in introducing fajitas to the general public.

Other big moments in fajita history include the restaurant Ninfa’s creating their own version of fajitas in 1973, and Austin’s La Vista restaurant putting “sizzling fajitas” on the menu in 1982. National Fajita Day   itself was coined by the restaurant chain On the Border to celebrate the show-stopping dish. If all of this hasn’t got you watering at the mouth then we don’t know what will.

National Fajita Day timeline

1930s

Invention

Mexican ranch workers in Texas are thought to make the fajita prototype with cheap cuts of beef.

1969

First Sale

Sonny Falcon makes the first recorded fajita sales from his concession booth in Kyle, Texas.

1971

Mentioned

The word “fajita” used to define the dish officially appears in the Oxford English Dictionary.

1982

Hyatt Cuisine

Chef George Weidmann from the Hyatt Regency in Austin put “sizzling fajitas” on his menu with huge success.

National Fajita Day Activities

Cook your way to Fajita Nirvana

Find the best sizzling special

Discover another fajitas-inspired dish

It’s National Fajita Day, which means you should be making fajitas! Add bell peppers, onions, a slab of quality beef and a few sweet and savory ingredients to create a perfect melange of meat-veggie goodness.

Several restaurants across the nation offer hot deals on National Fajita Day. Find the nearest Mexican restaurant and indulge in the richly-marinated, grilled-to-perfection taste.

Fajita-stuffed bell peppers, chicken fajita sliders, vegan sweet potato fajitas, and shrimp fajita chili are all mouth-watering dishes you have to try on National Fajita Day. It's the perfect day for culinary experimentation and the possibilities are endless.

5 Facts About Fajitas

‘Fajita’ Translates to ‘Little Band’

It’s a humble dish

The term “Fajita King” is trademarked.

McDonald’s Tried it.

The original is called different in Mexico

In Spanish, fajita is a diminutive for “faja”, which translates to “belt” or “girdle”.

Workers were given the least desirable parts of butchered steers and made fajitas from skirt steaks.

Sonny Falcon trademarked the term after gaining popularity from the dish in the 1970s

In 1991, McDonald’s attempted to introduce their own Chicken Fajitas into the market.

While in the U.S we know them as fajitas, the Mexican term for grilled skirt steak is arracheras.

Source

[sxsw2013gg]

All the bands I saw at SXSW this year:

SATURDAY 3/18

1 Drakulas - Hotel Vegas Patio

2 TVOD - Hotel Vegas inside

3 DANA - Hotel Vegas Patio

4 Pigs Pigs Pigs Pigs Pigs Pigs Pigs - Hotel Vegas Patio

5 Kiwi Jr. (again) - Lazarus Brewing Co.

6 Golden Dregs - Lazarus Brewing Co.

7 Sego - Zilker Brewing Co.

8 Night Cap - Low Down Lounge

9 Floodlights - Valhalla

10 Free Range - Seven Grand

11 Personal Trainer - Esther’s Follies

FRIDAY 3/17

1 Dean Forever - Lucille

2 River Boy - Lucille

3 MANE - Lucille

4 Ashli - Lucille

5 Civic - Lucille

6 Tulliah - Lucille

7 Annie Hamilton - Lucille

8 Nat Vazer - Lucille

9 Ron Gallo - Clive Bar

10 Rock Eupora - Lamberts

11 Molly Martin - Lamberts

12 Future Crib - Lamberts

13 The Minks - Lamberts

14 Indigo de Souza - Half Step

15 Husbands - Chess Club

THURSDAY 3/16

1 Y La Bamba - Empire Garage

2 Bartees Strange - Empire Garage

3 Kiwi Jr. - Empire Control Room

4 Protomartyr - Empire Garage

5 Cheekface - Empire Control Room

6 Lee Bains III and the Glory Fires - Side Bar

7 Margaritas Podridas - Chess Club

8 Snooper - Chess Club

9 Jobber - Latchkey

10 Friko - Seven Grand

11 The Trials of Cato - The Creek and the Cave

12 Say Zuzu - Antone’s

13 Bonny Doon - Antone’s

14 The Scratch - The Velveeta Room

15 Silverbacks - The Velveeta Room

WEDNESDAY 3/15

1 Hans Pucket - 13th Floor

2 Be Your Own Pet - Mohawk Outdoor

3 Girl Scout - Mohawk Indoor

4 SOAK - Cedar Street Courtyard

5 Dead Gowns - Velveeta Room

6 The Garrys - Swan Dive Patio

7 Skye Wallace - Swan Dive

8 Mariel Buckley - Swan Dive Patio

9 Death Valley Girls - Lucille

10 Sabrina Ellis - Valhalla

11 Sports Team - The Creek and the Cave

TUESDAY 3/14

1 Sea Lemon - Side Bar

2 Pat G - JNL BBQ

3 Timothy Eerie - JNL BBQ

4 Enjoyable Listens - JNL BBQ

5 Cherym - JNL BBQ

6 The Ophelias - Central Presbyterian Church

7 Katie Malco - Central Presbyterian Church

8 Le Ren - Central Presbyterian Church

9 Bartees Strange - The Belmont

10 Foyer Red - Vaquero Taquero

11 Hamish Hawk - 13th Floor

12 Voka Gentle - 13th Floor

13 English Teacher - Seven Grand

MONDAY 3/13

1 Gen and the Degenerates - Cedar Street Courtyard

2 Panic Shack - Cedar Street Courtyard

3 Puppy Angst - 13th Floor

4 Foamboy - 13th Floor

[cinemacuervo]

CINEMA CUERVO Y LA ALIANZA DE CINECLUBES DE OAXACA Traen para ti lo más actual del cine mexicano e internacional 🌟🎬 Directo de la Cineteca Nacional llega a nuestro circuito de exhibición lo más nuevo del western psicochamánico...Un viaje al México indómito y agreste en ::: EL PARAÍSO DE LA SERPIENTE ::: *Un extraño hombre aparece en una abandonada zona del desierto mexicano, es rescatado por un joven vaquero y su abuelo un peleador de gallos, los cuales lo ayudan a recuperarse. El hombre comienza a realizar milagros de curación en el ejido, de manera que se le llama Profeta. El Sacerdote de la comunidad y el monaguillo se opondrán a la estancia del incómodo morador. ¡NO TE PIERDAS ESTE SENSACIONAL ESTRENO! 01/DIC - 12 PM BIBLIOTECA GENERAL "BENITO JUÁREZ" CU ENTRADA LIBREE Gracias por apoyar las salas de cine alternativas 👌🏽😎 Con el apoyo de @cedecine y la poderosa Universidad Autónoma Benito Juárez de Oaxaca 🔥🔥🔥🔥❤️🎥 (en Biblioteca Lic Benito Juarez) https://www.instagram.com/p/Clm1uvBLjtA/?igshid=NGJjMDIxMWI=

[estrellaadb]

#Repost @creacionesalbert with @make_repost ・・・ Uniendo peticiones! A este cliente le gustan los caballos 🐎 y los gallos... 🐓 o por lo menos eso creemos! No vaya a ser que este vaquero se levante con el primer canto del gallo y por eso pidió este modelado jajaja 😅🤣🙈 #toppers #topes #topedetorta #caballo #gallo #vaquero #herraduras #botas #masaflexible #porcelanafria #CreacionesAlbert #Bejuma #Montalban #Miranda #Valencia #Venezuela 🇻🇪 https://www.instagram.com/p/CDW8sxdq8mZZYJovIpOtUxvtm5n3kL6aJBPQyQ0/?igshid=1d27wari4hfbe

[rammulisha]

Pedidos por inbox o WhatsApp 55 8448 7574 📦📦📦 Gorra Snapback!! Negro con malla en blanco!! $499 cualquier modelo + envío. Todas nuestras gorras son The Classics de la marca Yupoong!!! Calidad pura!! Envíos a toda la República Mexicana🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽 Facebook https://www.facebook.com/gallofinomexico/?ti=as #gallero #gallos #gallofino #gallo #gallop #gallodepelea #peleadegallos #avesdecombate #caballo #caballos #charros #charro #charreria #sombrero #vaquero #vaqueros #gorra #gorras

[whattolearntoday]

August 18th is...

Bad Poetry Day - Whether using sonnets, limericks, free verse or haiku, poetry certainly has the potential to be beautiful and powerful–but it can also be very, very awful. Of course it’s true that beauty is in the eye of the beholder, which probably also means that the judgment of what types of poetry are bad or good are relative based on personal preference. However, in some cases, poetry can just be so bad that everyone agrees that no good can come of it! 

Fajita Day -  In the early 1930s, Mexican vaqueros in Southwest Texas developed what we’ve grown to love all over the United States. Using throwaway cuts of beef, they developed the fajita. However, it wasn’t long before they became a staple in the region. These cowboys cooked the steak over an open fire or grill. Once cooked, they served it with flour or corn tortillas. In later years, fresh Pico de gallo, guacamole, and southwestern spices elevated the fajita. Soon the convenient meal for hardworking cowboys made an introduction to new audiences. The fajita became a destination food in the culinary world.

Ice Cream Pie Day -  First came putting ice cream on pies. The natural next step would be making ice cream into pies. With all the flavors available, our options are unlimited! Plus, when we figure in the types of crusts to make with ice cream pie, the concept is beyond delightful.

Mail Order Catalog Day - This day marks the anniversary of the first Montgomery Wards mail order catalog. On this day in 1872, Aaron Montgomery Ward of Chicago produced a catalog designed for direct order via mail. He aimed to remove the middleman from the business of buying and selling. As a result, he also drastically lowered prices.  The very first catalog consisted of an 8 by 12-inch single sheet of paper. On it, Ward included the merchandise for sale, price list, and ordering instructions. Before long, the Montgomery Wards single-page list of products grew into a 540 page illustrated book selling over 20,000 items. 

Never Give Up Day - This day is all about cultivating a mindset of determination, which helps us to get through all of the difficult challenges that life throws our way. It is about motivating and inspiring ourselves and others

Pinot Noir Day - Since Pinot Noir’s high acidity along with the lower tannins, it complements food nicely. The dry wine includes hints of cherry and raspberry, as well as earthy flavors and notes of floral. It’s one of the world’s favorite red wines. One Pinot Noir grown and produced in Burgundy, France bears the name of the region. France also produces more Pinot Noir than any other country. However, today the grape is grown all over the world. The soil, climate, and how it is processed all impact the flavors.

Serendipity Day -  Serendipity is the term for a “happy accident” or a “pleasant surprise.” Thus, this day encourages people to look for and notice those unexpected good things that are always out there, if people would just have the eyes to see them.

[ananinmodaycomplementos]

Jersey pata de gallo maxi👌💖🥰😍❗❗

Ideal para combinar con vaqueros, jeans, faldas, bermudas...

Composición: 83% POLIESTER; 15% VISCOSA; 3% ELASTANO

[docpiplup]

Poema de la soleá, de Poema del cante jondo

Vestidas con mantos negros

piensa que el mundo es chiquito

y el corazón es inmenso.

Vestida con mantos negros.

Piensa que el suspiro tierno

y el grito, desaparecen

en la corriente del viento.

Vestida con mantos negros.

Se dejó el balcón abierto

y el alba por el balcón

desembocó todo el cielo.

¡Ay yayayayay,

que vestida con mantos negros !

*******

Soneto de la dulce queja, de Sonetos del amor oscuro

Tengo miedo a perder la maravilla

de tus ojos de estatua, y el acento

que de noche me pone en la mejilla

la solitaria rosa de tu aliento.

Tengo pena de ser en esta orilla

tronco sin ramas; y lo que más siento

es no tener la flor, pulpa o arcilla,

para el gusano de mi sufrimiento.

Si tú eres el tesoro oculto mío,

si eres mi cruz y mi dolor mojado,

si soy el perro de tu señorío,

no me dejes perder lo que he ganado

y decora las aguas de tu río

con hojas de mi otoño enajenado.

******

Romance de la Luna Luna, del Romancero gitano

La Luna vino a la fragua

con su polisón de narod.

El niño la mira, mira

el niño la está mirando.

En el aire conmovido

mueve La Luna sus brazos

y enseña lúbrica y pura,

sus senos de duro estaño.

Huye Luna, Luna, Luna.

Si vinieran los gitanos,

harían con tu corazón

collares y anillos blancos.

Niño, déjame que baile.

Cuando vengan los gitanos,

te encontrarán sobre el yunque

con los ojillos cerrados.

Huye Luna, Luna, Luna,

que ya siento sus caballos.

Niño, déjame, no pises

mi blancor almidonado.

El jinete se acercaba

tocando el tambor del llano.

Dentro de la fragua el niño,

tiene los ojos cerrados.

Por el olivar venían,

bronce y sueño, los gitanos.

Las cabezas levantadas

y los ojos entornados.

Cómo canta la zumaya,

¡Ay cómo canta en el árbol!

Por el cielo va la Luna

con un niño de la mano.

Dentro de la fragua lloran,

dando gritos, los gitanos.

El aire la vela, vela.

El aire la está velando.

******

Canción de cuna para Rosalía Castro, muerta, de Seis poemas galegos

¡Levántate, niña amiga,

que ya cantan los gallos del día!

¡Levántate, mi amada,

porque el viento muge, como una vaca!

Los arados van y vienen

desde Santiago a Belén.

Desde Belén a Santiago

un ángel vienen en un barco.

Un barco de plata fina

que traía dolor de Galicia.

Galicia tumbada y queda

transida de tristes hierbas.

Hierbas que cubren tu lecho

con la negra fuente de tus cabellos.

Cabellos que van al mar

donde las nubes tiñen sus nítidas palmas.

¡Levántate, niña amiga,

que ya cantan los gallos del día!

¡Levántate, mi amada,

porque el viento muge, como una vaca!

*******

La aurora, de Poeta en Nueva York

La aurora de Nueva York tiene

cuatro columnas de cieno

y un huracán de negras palomas

que chapotean en las aguas podridas.

La aurora de Nueva York gime

por las inmensas escaleras

buscando entre las aristas

nardos de angustia dibujada.

La aurora llega y nadie la recibe en su boca

porque allí no hay mañana ni esperanza posible.

A veces las monedas en enjambres furiosos

taladran y devoran abandonados niños.

Los primeros que salen comprenden con sus huesos

que no habrá paraísos ni amores deshojados;

saben que van al cieno de números y leyes,

a los juegos sin arte, a sudores sin fruto.

La luz es sepultada por cadenas y ruidos

en impúdico reto de ciencia sin raíces.

Por los barrios hay gentes que vacilan insomnes

como recién salidas de un naufragio de sangre.

********

Romance sonámbulo, del Romancero gitano

Verde que te quiero verde.

Verde viento. Verdes ramas.

El barco sobre la mar

y el caballo en la montaña.

Con la sombra en la cintura

ella sueña en su baranda,

verde carne, pelo verde,

con ojos de fría plata.

Verde que te quiero verde.

Bajo la luna gitana,

las cosas la están mirando

y ella no puede mirarlas.

Verde que te quiero verde.

Grandes estrellas de escarcha,

vienen con el pez de sombra

que abre el camino del alba.

La higuera frota su viento

con la lija de sus ramas,

y el monte, gato garduño,

eriza sus pitas agrias.

¿Pero quién vendrá? ¿Y por dónde?

Ella sigue en su baranda,

verde carne, pelo verde,

soñando en la mar amarga.

-Compadre, quiero cambiar

mi caballo por su casa,

mi montura por su espejo,

mi cuchillo por su manta.

Compadre, vengo sangrando,

desde los puertos de Cabra.

-Si yo pudiera, mocito,

este trato se cerraba.

Pero yo ya no soy yo,

ni mi casa es ya mi casa.

-Compadre, quiero morir,

decentemente en mi cama.

De acero, si puede ser,

con las sábanas de holanda.

¿No ves la herida que tengo

desde el pecho a la garganta?

-Trescientas rosas morenas

lleva tu pechera blanca.

Tu sangre rezuma y huele

alrededor de tu faja.

Pero yo ya no soy yo,

ni mi casa es ya mi casa.

-Dejadme subir al menos

hasta las altas barandas,

¡dejadme subir!, dejadme

hasta las verdes barandas.

Barandales de la luna

por donde retumba el agua.

Ya suben los dos compadres

hacia las altas barandas.

Dejando un rastro de sangre.

Dejando un rastro de lágrimas.

Temblaban en los tejados

farolillos de hojalata.

Mil panderos de cristal

herían la madrugada.

Verde que te quiero verde,

verde viento, verdes ramas.

Los dos compadres subieron.

El largo viento dejaba

en la boca un raro gusto

de hiel, de menta y de albahaca.

-¡Compadre! ¿Dónde está, dime?

¿Dónde está tu niña amarga?

¡Cuántas veces te esperó!

¡Cuántas veces te esperara,

cara fresca, negro pelo,

en esta verde baranda!

Sobre el rostro del aljibe

se mecía la gitana.

Verde carne, pelo verde,

con ojos de fría plata.

Un carámbano de luna

la sostiene sobre el agua.

La noche se puso íntima

como una pequeña plaza.

Guardias civiles borrachos

en la puerta golpeaban.

Verde que te quiero verde,

verde viento, verdes ramas.

El barco sobre la mar.

Y el caballo en la montaña.

Pero yo ya no soy yo,

ni mi casa es ya mi casa

dejadme subir al menos

hasta las altas barandas.

Compadre, quiero morir,

decentemente en mi cama.

De acero, si puede ser,

con las sábanas de holanda.

Compadre donde está dime,

donde está esa niña amarga

cuantas veces la esperé

cuantas veces la esperaba.

*******

Casida del sueño al aire libre, del Diván del Tamarit

Flor de jazmín y toro degollado.

Pavimento infinito. Mapa. Sala. Arpa. Alba.

La niña finge un toro de jazmines

y el toro es un sangriento crepúsculo que brama.

Si el cielo fuera un niño pequeñito,

los jazmines tendrían mitad de noche oscura,

y el toro circo azul sin lidiadores

y un corazón al pie de una columna.

Pero el cielo es un elefante

y el jazmín es un agua sin sangre

y la niña es un ramo nocturno

por el inmenso pavimento oscuro.

Entre el jazmín y el toro

o garfios de marfil o gente dormida.

En el jazmín un elefante y nubes

y en el toro el esqueleto de la niña.

******

Al oído de una muchacha, de Canciones

No quise.

No quise decirte nada.

Vi en tus ojos

dos arbolitos locos.

De brisa, de brisa y de oro.

Se meneaban.

No quise.

No quise decirte nada.

[cicatriz-exp]

Por la noche salí a comprar una coca y había un tipo de unos 35 años sentado en el garage, cantando y recitando poemas, con acento extranjero. Claramente alguien de la calle. Tenía un sombrero de vaquero y se parecía a Bunbury. Creo que inconscientemente lo imitaba.

Intentó decirme algo en forma poética sobre un gallo, pero no le entendí. Volví de la Shell y otra vez estaba recitando poemas, decía "no necesito nada más, no necesito nada más" como si estar vivo y tranquilo en esa noche templada fuera ya suficiente para él.

Entré a dejar la gaseosa y salí inmediatamente para espiar qué hacía, y para escuchar si cantaba algo que yo conozca. No estaba más. Miré a los costados para ver hacia dónde se había ido caminando, pero la calle estaba desierta. Desapareció.

Me quedé pensando si siquiera estuvo.

[astronautasinorbita]

Top 11 American Food Dishes That People Love

Fast, garbage, handled - with regards to American nourishment, the nation is most popular for the stuff that is portrayed by words more qualified to oily, granulating mechanical yield. In any case, residents of the USA have a great craving for good stuff, as well.

To commend its interminable culinary innovativeness, we're tossing our rundown of 50 most delightful American nourishment things at you. We realize you're going to need to toss back.

Standard procedures: recognize that in any event, attempting to characterize American nourishment is extreme; further recognize that picking most loved American things unavoidably implies forgetting about or unintentionally ignoring some much-cherished territorial claims to fame.

Presently get the elastic cover on in light of the fact that we're going first. Let the nourishment battle start:

1. Key lime pie

Key lime pie is a staple on south Florida menus.

Politeness Joe's Stone Crab Restaurant

In the event that life gives you limes, don't make limeade, make a Key lime pie. The official state pie of Florida, this cheeky tart has made herself an overall notoriety, which begun in - what other place? - the Florida Keys, from whence come the minor limes that gave the pie its name.

Auntie Sally, a cook for Florida's first independent mogul, transport salvager William Curry, gets the kudos for making the primary Key lime pie in the late 1800s. In any case, you may likewise say thanks to Florida wipe angler for likely beginning the mixture of key lime juice, improved consolidated milk, and egg yolks, which could be "cooked" (by a thickening concoction response of the fixings) adrift.

2. Potato tots

Potato tots are crunchy singed potatoes.

Potato tots are crunchy singed potatoes.

We love French fries, however for an American nourishment minor departure from the potato subject, one dearest at Sonic drive-ins and school cafeterias all over, consider the Tater Tot.

Notice it frequently has the enrolled trademark - these business hash dark colored chambers are for sure restrictive to the Ore-Ida organization. On the off chance that you'd been one of the Grigg siblings who established Ore-Ida, you'd have needed to think of something to do with extra bits of cut-up potatoes, as well. They included some flour and flavoring and formed the squash into modest tots and put them available in 1956. Somewhat more than 50 years after the fact, America is eating around 32 million kilos of these potatoes every year.

3. San Francisco sourdough bread

Sourdough bread is San Francisco's most adored prepared treat.

Sourdough bread is San Francisco's most adored prepared treat.

Justin Sullivan/Getty Images North America/Getty Images

Sourdough is as old as the pyramids and not circumstantially was eaten in antiquated Egypt. However, the hands-down American top pick, and the sourest assortment, originates from San Francisco.

As much a piece of NoCal culinary culture as Napa Valley wine, sourdough bread has been a staple since Gold Rush days. Once upon a wilderness time, excavators (called "sourdoughs" for making due on the stuff) and pilgrims conveyed sourdough starter (more dependable than other raising) in pockets around their necks or on their belts.

Thank heavens that is not the manner in which they do it at Boudin Bakery, which has been turning out the bread that nibbles back in the City by the Bay since 1849.

4. Cobb serving of mixed greens

Initially made with extras, Cobb serving of mixed greens now one of America's preferred tidbits.

Initially made with extras, Cobb serving of mixed greens now one of America's preferred tidbits.

The gourmet specialist's plate of mixed greens began back East, yet American nourishment trailblazers working with lettuce out West wouldn't have been beaten.

In 1937, Bob Cobb, the proprietor of The Brown Derby, was searching at the eatery's North Vine area for a feast for Sid Grauman of Grauman's Theater when he set up a plate of mixed greens with what he found in the ice chest: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some chilly chicken bosom, a hard-bubbled egg, chives, cheddar, and some good old French dressing.

Dark colored Derby legend says, "He began cleaving. Included some fresh bacon, swiped from a bustling gourmet specialist." The serving of mixed greens went onto the menu and straight into the core of Hollywood.

5.Pot broil

Braised meat and vegetables - the ideal warming hot pot.

The youth Sunday family supper of gen X-ers all over the place, pot cook asserts a wistful most loved spot in the best 10 of American solace nourishments. There's an entire age that would be lost without it.

Hamburger brisket, base or top round, or hurl set in a profound broiling skillet with potatoes, carrots, onions, and whatever else your mother tossed in to be imbued with the meat's stewing juices, the pot meal could be blessed with red wine or even lager, at that point secured and cooked on the stovetop or in the broiler.

6. Twinkies

Twinkies are known for their toughness and timeframe of realistic usability - gossip says they could endure an atomic assault.

Twinkies are known for their sturdiness and timeframe of realistic usability - talk says they could endure an atomic assault.

Entertainer's notable "Brilliant Sponge Cake with Creamy Filling" has been sugaring us up since James Dewar developed it at the Continental Baking Company in Schiller Park, Illinois, in 1930.

The Twinkie spurned its unique banana cream filling for vanilla when bananas were rare during World War II. As though they weren't incredibly adequate as of now, the Texas State Fair began the trend of profound singing them.

Dumped in hot oil or essentially torn from their bundling, Twinkies charm with their name (propelled by a board promoting Twinkle Toe Shoes), their ladyfinger shape (punctured multiple times to infuse the filling), and their summonings of noon break. They were incidentally removed the racks between November 2012 to July 2013 - when Hostess declared financial insolvency. Presently they are back and going solid.

Related substance

Behind the intrigue of America's craziest reasonable nourishments

7. Jerky

It probably won't look mouth-watering, however the taste represents itself with no issue.

It probably won't look mouth-watering, however the taste represents itself with no issue.

Dried out meat withered nearly to the point of being unrecognizable - an improbable wellspring of so much gustatory delight, yet jerky is a high-protein most loved of explorers, street trippers, and snackers all over the place.

It's American nourishment the manner in which we like our wild grub - extreme and fiery.

We like the creation legend that says it's the immediate relative of American Indian pemmican, which blended fire-relieved meat with creature fat. Hamburger, turkey, chicken, venison, bison, even ostrich, gator, yak, and emu. Peppered, grilled, hickory-smoked, nectar coated. Seasoned with teriyaki, jalapeno, lemon pepper, bean stew.

Jerky is so flexible and compact and packs such nourishing force that the Army is trying different things with jerky sticks that have what could be compared to some espresso.

Anyway you take your jerky - caf or decaf; in strips, chips, or shreds - get ready to bite long and hard. You've despite everything got your own teeth, isn't that so?

8. Fajitas

Fajitas: the embodiment of Tex-Mex food.

Take a few vaqueros chipping away at the range and the dairy cattle butchered to take care of them. Toss in the disposable cuts of meat as a feature of the hands' salary, and let cowpoke resourcefulness go to work.

Flame broil skirt steak (faja in Spanish) over the open air fire, enclose by a tortilla, and you have the start of a Rio Grande area custom. The fajita is thought to have fallen off the range and into mainstream society when a specific Sonny Falcon started working fajita taco remains at open air occasions and rodeos in Texas starting in 1969.

It wasn't some time before the dish was advancing onto menus in the Lone Star State and spreading with its dearest exhibit of toppings - flame broiled onions and green pepper, pico de gallo, destroyed cheddar, and harsh cream - the nation over. Remember the Altoids.

9. Banana split

The banana makes it bravo, correct?

The banana makes it bravo, isn't that so?

Like the banana makes it bravo. In any case, praise to whoever concocted the variety of the sundae known as the banana split. There's the 1904 Latrobe, Pennsylvania, story, in which future optometrist David Strickler was trying different things with sundaes at a drug store soft drink wellspring, split a banana the long way, and put it in a long pontoon dish.

What's more, the 1907 Wilmington, Ohio, story, wherein café proprietor Ernest Hazard thought of it to draw understudies from a close by school. Distinction spread after a Walgreens in Chicago made the split its mark dessert during the 1920s. Whatever the history, you'll discover bounty something worth mulling over at the yearly Banana Split Festival, which happens on the second end of the week in June in Wilmington.

10. Cornbread

Cornbread is well known the nation over, yet it's a Southern great.

It's one of the mainstays of Southern cooking, yet cornbread is the spirit nourishment of numerous a culture - dark, white, and Native American - and not only south of the Mason-Dixon. Granulate corn coarsely and you have corn meal; absorb bits soluble base, and you have hominy (which we urge you to concoct into posole). Raise finely ground cornmeal with preparing powder, and you have cornbread.

Southern hushpuppies and corn pone, New England johnnycakes; cooked in a skillet or in biscuit tins; enhanced with cheddar, herbs, or jalapenos - cornbread in any manifestation remains the speedy and simple go-to bread that generally made it a most loved of Native American and pioneer moms and keeps it on tables the nation over today.

11. Popcorn

.Popcorn can either be fortunate or unfortunate for an individual's wellbeing, contingent upon what goes into making it. All alone, with no additional sugar or salt, popcorn makes a nutritious, empowering nibble.

Popcorn is a kind of corn part that, when individuals heat it, it flies to turn out to be light and cushy. Popcorn contains a lot of supplements and nutrients when individuals make it in the correct manner.

Be that as it may, numerous popcorn marks in general stores and cinemas contain heaps of included spread, sugar, and salt. These increments can be awful for an individual's wellbeing.

Right now, take a gander at how popcorn can be a restorative bite, its dietary benefits and advantages, which types are empowering, and which types are most certainly not.

We likewise see how individuals can make their own invigorating, air-popped popcorn at home.

[theboutique-blog1]

¿Décadas doradas o décadas de oro?

¿Realmente vamos con la década en que vivimos? ¿Pertenecemos a la década que nacimos? ¿Nos influyen las décadas? y ¿Si somos de las que vamos una década por delante?

Si algo refleja los cambios, la evolución y la transformación de la Sociedad, esa es la Moda, los atuendos, cada prenda fetiche, incluso cada canon de belleza.

Vamos a analizar la Moda más significativa desde los años 20 hasta ahora, ya que la década anterior, 10´s fueron meramente una antesala de su siguiente década.

Tenemos claro que estar está ya todo inventado, por eso el analizarlo y clasificarlo un poco en cada década. Ya que es tal el batiburrillo que, a veces, no sabemos dónde encasillarlo.

Si bien es cierto que estamos viviendo una época con su propio estilo, es una época un poco sin identidad, estamos en el “todo vale”. 

Todos los looks que se ven hoy en día en redes sociales y en la calle, representan de alguna forma un poco de cada una de estas décadas anteriores.

Década de los años 20

Influenciada por los cambios sociales, “liberación” de la mujer y el fin de la mayor guerra vivida por la humanidad, se les llamó “los alegres años 20″.

En Estados Unidos reinaba la prosperidad, la diversión y la vida nocturna.

La Moda en esos años es enormemente colorista, celebraban la alegría del final de la guerra, aunque al ser las fotos en blanco y negro no lo podamos apreciar.

Vestidos holgados de talle bajo, se empieza a acortar la falda hasta por debajo de la rodilla, collares largos, complementos como estolas, broches, flecos, plumas, bolsos, guantes...

Se dejan ver unas piernas con medias y costura en la parte trasera.

Fue toda una revolución.

Década de loa años 30

Por la crisis industrial que se vivió, la gente tuvo que adaptarse a la economía del momento. Aparece la moda entallada, los diseños se ciñen a la cintura, líneas que marcarán la feminidad.

Se acabaron los caros bordados, pero se mantienen las pieles, los trajes más ajustados y telas más cómodas, para una mujer que empieza a trabajar. 

Pero la elegancia sigue vigente.

Aparecen escotes y espaldas al aire y las primeras sandalias de dedo, una parte del cuerpo nunca antes enseñada.

Estampados de pata de gallo, raya diplomática copiada de los trajes masculinos.

Década de los años 40

Comienza una apertura mental en la sociedad.

Cierta inspiración militar, trajes de dos piezas en tonos verdes, gris o banco y negro.

Debido a la crisis se debían cumplir ciertas normas con respecto a metros, así que faldas y vestidos se acortan un poco más.

Los panties van desapareciendo por falta de materia y ante la necesidad de cubrir las piernas empieza a aparecer los calcetines subidos hasta la rodilla.

Nace el short y ante la necesidad de recortar la falda aparece el vestido cocktail.

Década de los años 50

Quizá una de las décadas más inspiradora y a la que año tras año las grandes marcas recurren para crear sus colecciones.

La mujer comienza a preocuparse mucho por su físico, gran importancia del maquillaje y peluquería.

Corsés ajustados y faldas evasé o anchos vestidos, estampados a topos, leopardo o vichy.

Vestidos tipo avispa con cintura muy marcada y faldas con mucho vuelo abiertas por delante.

Por un lado las faldas plisadas y por otro el vestido midi de corte tubo.

Década de los años 60

Denominada “década prodigiosa”. Se vivieron grandes momentos políticos y sociales, la revolución sexual y la liberación femenina eran los protagonistas.

Los adolescentes comienzan a expresar sus opiniones, el rock and roll se volvió una forma de expresión, ropa diferente, original y extravagante.

Apareció la moda “lolita” el ideal no era mostrar el cuerpo femenino ni sus atributos sino parecer delgada y aniñada.

Aparece la minifalda y con ella las botas hasta la rodilla, blancas y de material sintético.

Se vieron las primeras prendas transparentes. Apareció el prêt-à-porter.

La moda hippie nació también en esta década, como respuesta de una sociedad rebelde.

“Patas de elefante”, camisas hindú y pelo largo.

Comodidad más que belleza es lo que la mujer buscaba.

Década de los años 70

La mujer ya no tiene que esconder su cuerpo.

Los diseñadores hacen propuestas arriesgadas con colores llamativos y prendas cortas.

Comienzan a verse jeans y plataformas altas.

Moda que vuelve una y otra vez. 

No sólo triunfan los vaqueros acampanados sino los vestidos hasta el suelo y las cuñas y sandalias de plataforma.

Década de los años 80

Mención especial tiene esta década, una forma de pensar, vestir, cantar y expresarse fuera de los convencionalismos.

La década de rebeldía por excelencia, una nueva cultura, forma de pensar y actuar.

Destacan las prendas oscuras, negro cuero, tachuelas, imperdibles, mallas ajustadas, prendas amplias, grandes hombreras, cinturones anchos marcando cintura.

Era un “todo vale” y cocktail  de elementos de décadas anteriores.

Es sin duda una década que merece una reseña aparte, no sólo en Moda sino Cultural, Musical y Artísticamente hablando.

Siempre tendremos un trocito de los 80´s en nuestro alma.

Década de lao años 90

Se rechaza la “ornamentación” vivida en los 80´s, quiere aparecer el minimalismo, tacones de aguja, blusas y americanas anchas, jeans de talle alto, pantalones tipo pirata.

En esta década la Moda la marcaron reconocidas Top Models como Naomi Campbell, Claudia Shiffer, Elle MacPherson...

Series como Beverly Hills 90210 nos vienen a la memoria.

Y hasta aquí podemos leer... la década de los años 00 como quien dice está “macerando”, nada es nuevo, todo sirve, cada cual se viste con lo que le gusta, pero no imprescindiblemente con lo que la Moda marca.

Seguro podíamos elegir un atuendo para cada día de la semana basado en una década diferente, y estaríamos bien vestidas y con tendencia.

y vosotras ¿con qué décadas os quedáis?

Este verano seguro se da alguna fiesta temática... aquí tenéis material y décadas a ¡¡¡elegir!!!!

SÍGUENOS:

Facebook

Instagram

WhatsApp: 699 530 207

[rabbitcruiser]

National Fajita Day 

Get some steak sizzling over an open flame because August 18 is National Fajita Day. It’s a day to celebrate the authentic taste of the Southwest with the fiesta of flavor known as the fajita. Throw in some awesome black beans or even add a little hot sauce, guacamole, sour cream, or cheese. The combinations are endless. It’s National Fajita Day so you know what you’ve got to do (eat fajitas, obviously).

History of National Fajita Day

A true manifesto of what Tex-Mex culture is, the fajita has taken the culinary world by storm but it all started from some very humble beginnings.

The concept of fajitas began to make the rounds in the early 1930s when Mexican vaqueros in Texas developed the fajita from throwaway cuts of beef – part of their payment for their job.  Because of this, said workers learned to use the tough cuts the best they could, especially the flavorsome skirt steak. They cooked the steak over an open fire or grill and were typically served with flour or corn tortillas, pico de gallo, guacamole, and southwestern spices. Soon the cheap, efficient meal meant as a quick fix for workers was becoming a staple in the area, finding its way into new mouths and bellies.  

As such, there are numerous different joints that were around at the time that claim to be the launchpad for the fajita. It’s not surprising, everyone wants to be part of a success story. It was in the late 1960s that  Sonny Falcon started selling fajitas. He sold so many that he was eventually christened “The Fajita King” as recognition for his role in introducing fajitas to the general public.

Other big moments in fajita history include the restaurant Ninfa’s creating their own version of fajitas in 1973, and Austin’s La Vista restaurant putting “sizzling fajitas” on the menu in 1982. National Fajita Day   itself was coined by the restaurant chain On the Border to celebrate the show-stopping dish. If all of this hasn’t got you watering at the mouth then we don’t know what will.

National Fajita Day timeline

1930s

Invention

Mexican ranch workers in Texas are thought to make the fajita prototype with cheap cuts of beef.

1969

First Sale

Sonny Falcon makes the first recorded fajita sales from his concession booth in Kyle, Texas.

1971

Mentioned

The word “fajita” used to define the dish officially appears in the Oxford English Dictionary.

1982

Hyatt Cuisine

Chef George Weidmann from the Hyatt Regency in Austin put “sizzling fajitas” on his menu with huge success.

National Fajita Day Activities

Cook your way to Fajita Nirvana

Find the best sizzling special

Discover another fajitas-inspired dish

It’s National Fajita Day, which means you should be making fajitas! Add bell peppers, onions, a slab of quality beef and a few sweet and savory ingredients to create a perfect melange of meat-veggie goodness.

Several restaurants across the nation offer hot deals on National Fajita Day. Find the nearest Mexican restaurant and indulge in the richly-marinated, grilled-to-perfection taste.

Fajita-stuffed bell peppers, chicken fajita sliders, vegan sweet potato fajitas, and shrimp fajita chili are all mouth-watering dishes you have to try on National Fajita Day. It's the perfect day for culinary experimentation and the possibilities are endless.

5 Facts About Fajitas

‘Fajita’ Translates to ‘Little Band’

It’s a humble dish

The term “Fajita King” is trademarked.

McDonald’s Tried it.

The original is called different in Mexico

In Spanish, fajita is a diminutive for “faja”, which translates to “belt” or “girdle”.

Workers were given the least desirable parts of butchered steers and made fajitas from skirt steaks.

Sonny Falcon trademarked the term after gaining popularity from the dish in the 1970s

In 1991, McDonald’s attempted to introduce their own Chicken Fajitas into the market.

While in the U.S we know them as fajitas, the Mexican term for grilled skirt steak is arracheras.

Source

[marcopolorules]

Alocución de Federico García Lorca al pueblo de Fuente Vaqueros, Granada, en septiembre de 1931⠀ ⠀ Yo tengo mucha más lástima de un hombre que quiere saber y no puede, que de un hambriento. Porque un hambriento puede calmar su hambre fácilmente con un pedazo de pan o con unas frutas, pero un hombre que tiene ansia de saber y no tiene medios, sufre una terrible agonía porque son libros, libros, muchos libros los que necesita y ¿dónde están esos libros?⠀ __________________________________⠀ Address by Federico García Lorca to the town of Fuente Vaqueros, Granada, in September 1931⠀ ⠀ I have much more pity for a man who wants to know and can not, than for a hungry person. Because a hungry man can calm his hunger easily with a piece of bread or some fruit, but a man who is anxious to know and has no means, suffers a terrible agony because they are books, books, many books that he needs and where are they? those books?⠀ ⠀ & Pablo Gallo @pablogallooo (artist)⠀ ⠀ #art #portraitart #portraiture #contemporary #contemporaryart #contemporaryartist #newcontemporary #artgallery #contemporaryartgallery #painting #visualart #illust #illustration #illustrations #illustrationart #illustrationartits #illustrationartist #illustratror #illustagram #illustrated #illustrate #illustration_best #illustree #illustrarts #illustrationage #artcollector #undergroundart #marcopolorules #vagabondwho #pablogallo https://www.instagram.com/p/BwRGJfrBnzk/?utm_source=ig_tumblr_share&igshid=c1ydz10hjpc4

[yoya5]

Mirando un rato el fútbol americano y esta jugando Denver con Browns y viendo la tele salen los ídolos de mi muchacho y que gracias a su gallo se hizo Bronco 😁😁😁 gracias John por derrotar al mis vaqueros en tu época para que mi muchacho los elije de su equipo y yo sigo siendo vaquera 😁😁😁 y también es su gran ídolo Manning gracias hermosos chicos a seguir viendo el juego Vamos Denver vamos 😍😍😍😘😘😘💙❤💜💛💚