Ok guys, let’s do this! #BeBoldGoGold!! Please share and spread the word
Originally posted on ROCKSTAR RONAN:
It’s time to… #BeBoldGoGold!
Get your glitter on! We’re kicking off Childhood Cancer Awareness Month with a bang & a sparkle! Throughout September, we’re turning ourselves into spicy, gold human billboards for childhood cancer awareness and want YOU to join us! Welcome to the #BeBoldGoGold Challenge!
HOW IT WORKS:
-You deck yourself out in your gold bling or glitter—jewelry, clothes, facepaint, you name it, you rock it. You head out into a public place. Talk to at least one person about childhood cancer—tell them a fact, like that 46 are diagnosed with cancer every day. The goal is to raise awareness, so talk to as many people as you can & encourage them to take the #BeBoldGoGold Challenge
-Film/photograph your adventure, and tag us in it! We’re reposting submissions to our new #BeBoldGoGold Instagram, Facebook, and Twitter. When you post your video/photo, nominate 3 people to carry out the challenge…
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Hi! Here’s the English version of this fabulous recipe, signed by a great Spanish chef, Ferran Adrià.
Butifarra “esparracada” or ragged
- 6 butifarras (Catalan sausages) or any other fresh sausages
- 600 g mushrooms sliced or chopped into quarters
- Minced fresh parsley
- 12 cloves garlic, peeled
- A sprig of fresh rosemary
- A sprig of fresh thyme
- 12 tablespoons of wine (The original recipe uses sour wine (a Catalan wine), but if you can’t find it, use other kind of wine)
- Olive oil
- Salt and black pepper to taste
Remove the skin from the sausages and form small meatballs with the meat (to remove the skin make a cut along the sausage).
Sauté the meatballs in olive oil until golden. Add garlic, rosemary and thyme. Sauté for 5 minutes.
Add the wine and deglaze, scraping the pan to retrieve all the meat juices. Remove from heat and set aside.
In another pan add the mushrooms and a bit of salt. Sauté for a few minutes and then add the sausage (with juices) and cook everything for 15 minutes.
Finally add the chopped parsley, correct the seasoning if needed and serve.
From the book “The Family Meal” by Ferran Adrià
Mis últimos posts han sido en inglés, así que para compensar a mis lectores hispanohablantes, hoy publico primero en castellano.
Esta receta es muy sencilla de hacer, está buenísima y viene firmada por un gran chef español, Ferrán Adrià.
Butifarra “esparracada” o harapienta
Para 6 personas
- 6 butifarras o salchichas frescas
- 600 g de champiñones laminados o picados en cuartos
- Perejil fresco picadito
- 12 dientes de ajo pelados y machacados
- Una ramita de romero fresco
- Una ramita de tomillo fresco
- 12 cucharadas de vino (La receta original usa vino rancio, pero a falta del mismo, podemos usar otro tipo de vino)
- Aceite de oliva
- Sal y pimienta negra al gusto
Retiramos la piel de las butifarras y formamos pequeñas albóndigas con la carne. Para quitar la piel lo más fácil es hacer un corte a lo largo de la butifarra.
Doramos las albóndigas en un poco de aceite de oliva. Añadimos los ajos, el romero y el tomillo. Rehogamos durante 5 minutos.
Añadimos el vino y desglasamos, raspando bien la sartén para recuperar todos los jugos de la carne. Retiramos la cazuela del fuego y reservamos.
En otra sartén añadimos los champiñones, un poco de sal y los salteamos, luego añadimos la butifarra (con su jugo) y cocemos todo durante 15 minutos.
Finalmente añadimos el perejil picado, corregimos el punto de sal y pimienta y servimos.
Del libro La Comida de la Familia de Ferrán Adrià
Originally posted on ROCKSTAR RONAN:
Dear Empire State Building,
About a year ago, a formal application was sent in on behalf of The Ronan Thompson Foundation requesting that one night be lit up Gold to bring awareness to all types of childhood cancer. You see, my son Ronan, died just shy of his 4th birthday from Neuroblastoma, which is one of the deadliest forms of childhood cancer out there. The awareness color for Neuroblastoma is Purple and also just happened to be Ronan’s favorite color. When I filled out the application, it didn’t even cross my mind to ask the Empire State Building to be lit up Purple in honor of my son or any other child out there who had died from this particular form of cancer. I instantly wrote down Gold because it represented ALL 46 children who are diagnosed each day and ALL 7 of them who will die from this disease…
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Hi! Last Friday, August 15th, was the 495th anniversary of the foundation of Panama Vieja, A settlement founded on 15 August 1519 by Pedro Arias Dávila and other 100 inhabitants. At the time, it was the first permanent European settlement on the Pacific Ocean, replacing the two cities of Santa María la Antigua del Darién and Acla. Also, that same day we celebrated the 100th anniversary of the Panama Canal.
I’m a bit late, but I wanted to share with you this cake which I decorated inspired by the Molas, a form of art from the Kuna Indians in Panama. In Dulegaya, the Kuna’s native language, “mola” means “shirt” or “clothing”. The mola originated with the tradition of Kuna women painting their bodies with geometrical designs, using available natural colors; in later years these same designs were woven in cotton. Here you can see an example of this art:
This one hangs on my living room
As you can see, it is made with small pieces of fabric sewed together to form a complete design, always with a dark color in the back.
And here is the cake
Happy Anniversary Panama!
“BACALL: No, I don’t like legend. I mean, I don’t like the category. And to begin with, to me, a legend is something that is not on the earth, that is dead.
KING: You have to be dead to be a legend?
BACALL: I think so. Because legends are built and evolve in the past. They’re not the present. I don’t like categories either, in any event. I prefer individual — I mean, if people have respect for you or admire your work or whatever, I mean, you know, it’s like they say, this one is the second Garbo, that one is the second Bogart. There are no seconds. You are what you are, everyone is an individual.
KING: How about the term living legend?
BACALL: I don’t like legend, Larry.
KING: No matter what?
BACALL: I don’t like legend. I don’t know what it means.”
CNN LARRY KING LIVE. Interview with Lauren Bacall. Aired May 6, 2005
Well, now she’s a legend.
Rest in peace Betty