NICOLETE
APARECEU
DE
DEU AS CAHRAS
AHDORO NICOLETE
E EU CHEIO DE DEVER DE CAHSA
SMOOVE
TO^DO AMOHRA
QUENELLES
DE
XUXUHS
FUNK STUFF
E
AMORES
AMOHRAS
MUITO LIMA~O DO TAHITIH
JAMS
Edible flowers bloom in British kitchens
BACK
TO MY LIFE
IN BUHDA
MASCULINO
Ping-Pong
com...
Delfim Netto
Delfim Netto, colunista de Masculino, é um dos homens que mais entende de Brasil. Aqui, num papo rápido, inusitado e surpreendente.
Duas coisas que mais ama e as duas que mais odeia como cidadão brasileiro.
As que mais amo são: a nossa capacidade de adaptação e a nossa persistência. Eu não odeio nada, apenas lamento que tenhamos sido incapazes até agora de organizar o nosso sistema político.
Qual a receita para se manter firme e forte no meio político nacional?
Trabalhar!
Já fez terapia?
Eu já salvei um psiquiatra...
O que faz você rir?
Rir não, sorrir: a vida
Se sua vida fosse um livro, qual seria o título?
Um Jurássico otimista!
SERGINHO
MEU BEM
ADOREI A NOVIDAHDE
HOT
AND
FRESH
Uma nova colônia masculina da Dior acaba de sair na França: a Dior Homme Sport, que tem como fundamento uma coisa culinária, inspirada numa balinha de pimenta vermelha.
"A idéia original era copiar a sensação de comer balas", explica o perfumista François Demachy, criador da fragrância. "Paradoxalmente existe o fato de que elas são apimentadas, quentes, mas dão uma sensação de frescor".
Entre os elementos usados em sua composição estão gengibre, notas de limão siciliano, mexerica, grapefruit e pimentas, além de madeira de sândalo e lavanda.
A campanha global do Dior Homme Sport é estrelada pelo ator Jude Law, exceto nos EUA e na Inglaterra onde o modelo Jon Passavant assume a posição. 11.08.2008 (SA)
WIFE
HO^JE AVISOU
QUEH JANTAR FOHRA
TAH BOM WIFE
VAMOS AO
DOM
VAMOS COMEMORAR
VINTE E CINCO ANOS DE CASAHDOS
O^BA
HOJE TEM FESTA
WIFE MERECE
ME ATUHRA A VINTE E CINCO ANOS
E DETAHLHE
SEM RECLAMAR
RECLAMOU
APANHOU
DIZ NO PRIH NAP
TAH TUHDO NO PAPEL
WIFE
SIGA O ROTEIRO
E EHLA TEM SEGUIHDO
HENRY
ERON
REAL PEOPLE
REAL TIME
I go to Peru several times a year not only to work on my knitwear, shoe, and belt collections, but to eat amazing food, see the vibrant and charming city of Lima, and visit with many fantastic people. This is a short trip for me. It is usually several weeks, but as we are nearing fashion week, I had to come down to try and do some face-to-face persuading and encouraging.
RESORT
Brazilian bikinis are still my favorites, especially now that the big trend there is the larger bottom (I must say, I was never a fan of the tiny ones.) Shopping for them in New York, however, has always been a challenge—I've even resorted to having them shipped to me. Rosa Chá is at the top of my list and every time I go home, I always stop in to see what designer Amir Slama is doing. Luckily, I won't have to have them sent from Brazil anymore, because he opened his first NYC store last weekend. Rosa Chá, 460 Broadway, NYC, (212) 777-0117.
I LOVE
TINY ONES
AND
STYLE
AQUIH POR PEKIN DUCK
Jade Barbosa chora na classificação para a final
Custo do frete aumenta até 150% no ano
Valor pago pelos exportadores para o transporte marítimo está no nível mais alto da história, puxado pelos reajustes do petróleo
Além do aumento de gastos, vendas externas enfrentam gargalos de infra-estrutura e câmbio adverso; importações também ficam mais caras
ACREDITE
VOCE^ PODE SENTIR A VIDA
BY
ALTEC LANSING
E DECK
A China certamente deu um show na abertura como nenhum país seria capaz, com suas alegorias, sua arte, seu bom gosto, sua criatividade.
É curioso ver como os atletas dedicam horas de todos os seus dias a um esporte para ganhar uma medalha -e se for de ouro, então, é a glória total.
E Lula, que não ia perder essa por nada, já está lá, e vai se sentir o rei da cocada preta a qualquer medalha ganha pelo Brasil, como se cada vitória fosse obra de seu governo, ou melhor: dele, pessoalmente. Será que o país vai tão bem que não precisa do seu presidente no país, para tratar de outros problemas?
ME LEMBREI DO FENO^MENO
E O PRESIDENTE
GORDOS
NUNCA VIH MAIS GORDOS
SINAL DE QUE O PASTO
TAH BA~O
COMO DIZ MAMA~E
Crisp, Refreshing and Greek
Eight Rosés of Merit
By HOWARD G. GOLDBERG
Rosés, déclassé for years, are wildly popular today, and East End versions play easily into this international trend.
La production industrielle française recule encore
VIVE LA FRANCE
LE TIRE BOUCHON
A CASA DO VINHO
FAZER VINTE VEZES
RECOMEÇAR A OBRA
POLI LA
CONTANTEMENTE
POLI LA
SEM DESCANSO
DEIXA O VERDE
DE JARDINEIRO
SONHOS
E
ALEGRIAS
O HOMEM QUE SE VENDE
RECEBE SEMPRE MAIS DO QUE VAHLE
DE
TELEFUNKEN
E
JABUTICABAS
The Jabuticaba (also called Brazilian Grape Tree, Jaboticaba, Jabotica, Guaperu, Guapuru, Hivapuru, Sabará and Ybapuru) is a fruit-bearing tree native to Brazil. The fruit is purplish black, with a white pulp; it can be eaten raw or be used to make jellies and drinks (plain juice or wine).
The fruit tree (named jabuticabeira in Portuguese) has red leaves when young, turning green posteriorly. Its flowers are white and grow directly from its trunk. The jabuticaba (Myrciaria cauliflora (Mart.) O.Berg. [Myrtaceae]) is a small tree native to the Minas Gerais region near Rio de Janeiro in southern Brazil grown for the purple, grape-like fruits it produces. Traditionally, an astringent decoction of the sun-dried skins has been used as a treatment for hemoptysis, asthma, diarrhea, and gargled for chronic inflammation of the tonsils. The fruit is 3-4 cm in diameter with one to four large seeds, borne directly on the main trunks and branches of the plant, lending a distinctive appearance to the fruiting tree. It has a thick, purple, astringent skin that covers a sweet, white, gelatinous flesh. Common in Brazilian markets, jaboticabas are largely eaten fresh; their popularity has been likened to that of grapes in the US. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs. Several potent antioxidant and anti-inflammatory anti-cancer compounds have been isolated from the fruit.[1]
APOS NOSSA CONVERSA POR TELEFONE
DI.fm Deep House 96 kbps Silky sexy deep house music direct from New York
HONTEM
OBRIGADO
PELA ATENÇA~O
WINDOWS
DE
MAC
MACARRO~ES
E
MAÇA~NS
BOILLABAISSE
Bouillabaisse (Occitan: bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to lower (heat)).
Bouillabaisse is a fish stock containing different kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); small crabs (fr: etrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine. Vegetables such as leeks, onions, tomatoes, celery and potatoes are boiled together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.
THAY
DE CANÇO~ES
E VIOLO~ES
THE ORIGINALS
CELEBRATED
BORN
TO FLY
IN PLUM VILLAGE
Não tenho medo da morte.
Tenho medo da desonra
Páre de reclamar. O problema é seu
Funeral do Anarquista
Uma mão lava a outra
E COM AS DUAS
SE LAHVA A BUNDA
E CHE^GA DE BANANAS
QUEREMOS CHAMPAGNE ROSE^
QUIABO
E
XUXUH
A RUHSSIA EM CRISE
I MEAN
GUEHRRA
E EU DE SALADA RUSSA
DANCING
OUT OF SPACE
TOO LATE
ANDY CALDWEEL
GINA REENE
SO MANY DAYS
E MUITO
ANGEL
FISH
Angelfish may refer to:
Several groups of fish:
Freshwater angelfish, tropical cichlids of the genus Pterophyllum.
Marine angelfish of the family Pomacanthidae.
Angel sharks of the family Squatinidae.
Rhinobatos hynnicephalus, a species of guitarfish.
Atlantic spadefish (Chaetodipterus faber)
EH
ANGELFISH
NA MOHDA
DE NO^VO
EH
100 PX
E ASAS DE ARRAIAS PANTANEIRAS
DE
MONKFISH
Monkfish is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.
Monkfish is the most common English name for the genus Lophius in the northwest Atlantic but goosefish is used as the equivalent term on the eastern coast of North America. Lophius has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin. As in most anglerfish species, the longest filament is the first, which terminates in an irregular growth of flesh, the esca. This modified fin ray is movable in all directions. This esca is used as a lure to attract other fishes, which monkfish then typically swallow whole. Experiments have shown, however, that whether the prey has been attracted to the lure or not is not strictly relevant, as the action of the jaws is an automatic reflex triggered by contact with the esca.
It grows to a length of more than 5 ft; specimens of 3 ft are common.
Two species Lophius piscatorius and Lophius budegassa are found in north-western Europe and referred to as monkfish, with L. piscatorius by far the most common species around the British Isles and of major fishery interest. In Europe and North America, the texture of the tail meat of fish of the genus Lophius, is sometimes compared to lobster tail and has been alluded to as the "poor man's lobster."[1] According to Seafood Watch, monkfish is currently on the list of fish that American consumers who are sustainability minded should avoid.
A second group of fish also known as monkfish are members of the genus Squatina, in the angel shark family Squatinidae. These are of somewhat similar shape to the anglerfish, but completely unrelated; as they are elasmobranchs. These fish are only of minor significance for human consumption, though they are endangered because they are caught as bycatch by trawlers.
EH
MONKFISH
I JUST LOVE
MONKFISH
AND
ASPIC
DE
DIGITAL MINDS
VOU SURPREENDER WIFE
O^
SE VOU
AHDORO
SURPREENDE^LA
HO^JE TEREMOS
CAVAHLOS MARINHOS
PRUH JANTAR
E GRIFES
AHDOHRO
GRIFFES
DE FALLOW ME
AND
CALL ME
DE GRAMPOS
AND
SOUFFLE^S
SE EH BOM PRUH DANIEL
SERAH BOM PRAH MIM TAMBEM
To continue the journey of the salted cod from last week, once it is finished then we cook with it. The skin is removed and the the cod is soaked in cold water to rehydrate it and remove some of the salt. Then it is slowly poach until tender. We emulsify the cod with some of the poaching water and olive olive oil. It is served in a glass, then covered with light and creamy mashed potatoes. The last element is to top it with potato ribbons made from smoked potato bouillon and gellan gum. These ribbons are seasoned with olive oil and Ossetra caviar.
eh
CAVIAR
MEU BEM
SOH PENSO EM CAVIAR
PRETO
SE EH PRAH PRAHDA
SERAH BOM PRAH MIM TAMBEM
E RENDAS
CHEHF
CHEHF
CHEHF
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