Juegos para Blog
Jul 31, 2006 Noticias
Acá les dejo codes de juegos para que suban al blog. No necesitan estar incritos para obtener los beneficios, ahora si se inscriben, mejor. Las medidas de los Minijuegos son de 160 x 140 y los Juegos Plus son de 765 x 450.
Ojalá les sean útiles.
Saludos
Tarí
Hay Hay It’s Donna Day #4
Jul 31, 2006 Noticias
Bron has taken up the Donna Hay baton and is hosting this edition of Hay Hay It’s Donna Day where Bruschetta gets “hay-erised”.
I’m quite partial to a Sweet Bruschetta and was quite pleased to incorporate the Red Wine Poached Pears in this offering.
Pear, Almond & Ricotta Bruschetta
Makes 2 serves
2 thick slices of Briont (Briont is a Brioche type bread)
unsalted butter
2 Red Wine Poached Pears, sliced in half
150 grams Ricotta
2 tablespoons icing sugar
30 grams flaked almonds, roasted
Red Wine Reduction (make from the poaching liquid), optional, to serve
Lightly dot the bread with a little butter - grill until golden (A sandwich press is an excellent way to do this). Place on a wire rack to cool slightly.
Regarding the Ricotta - don’t even think of making this from the stuff you find at the supermarket in tubs, it just won’t work. You need to find the real thing from a good deli.
Push the ricotta through a fine sieve (this lightens the mixture) and place in a bowl with the icing sugar. Stir well to combine before folding in the roasted flaked almonds.
Scoop the ricotta out onto the toasted Briont - keep it light and don’t be tempted to press it down. Top with the halved Pears and drizzle over with Red Wine Reduction. Serve immediately.
When it comes to savoury it’s hard to go past the traditional Bruschetta al Pomodoro but I think this Mixed Mushroom & Goat Cheese Bruschetta might give it a run for it’s money.
This is served on grilled Sour Dough Baguette.
Tagged with Hay Hay It’s Donna Day
Red Wine Poached Pears
Jul 31, 2006 Noticias
How was I supposed to resist buying these pears?
Gorgeous and oh-so-small Red d’Anjou Pears - they called out to me, buy me, make something delicious with me.
After playing with them, photographing them at every angle, the time eventually came that I had to do something. I suppose what appealed to me most was their skin colour, so I decided to poach them, not in a simple syrup, but in red wine, in a way even peeled they would still have that shade of red to them.
Red Wine Poached Pears
8 small Red D’anjou Pears, peeled
2 cups Red Wine (I used a sweeter styled red - A Hungarian Bor Forrás)
150 grams caster sugar
1 cinnamon stick
half a vanilla pod, split
Choose a saucepan that will snugly fit the pears - you also need the liquid to fully cover the pears.
Place the wine, sugar, cinnamon stick and vanilla pod in a saucepan over medium heat - stir until the sugar has dissolved. Add the pears - turn the heat down to a gentle simmer and place the lid on. Poach until the pears have almost fully softened - the time taken will depend on the size of the pears used. Turn the heat off and let the pears sit in the poaching liquid until cool - the pears will continue cooking during this time.
Here’s a handy hint - if you want the pears to have a deeper shade of red, just add a few berries to the poaching liquid.
Strain the poaching liquid - if you like you can reduce some of this down by simply boiling it. It will form a wonderfully intense syrup and give you something a little more decedent.
The pears should be stored in the fridge, in a sealed container with the poaching liquid.
Tagged with Sweet Food
It’s your Birthday..
Jul 30, 2006 Noticias
It’s that time of the year again, Paalo’s Birthday. The last two weeks haven’t been the best for him as he recovered from the removal of his gall bladder - so we’re taking it easy, they’ll be no degustation feast from Vue de Monde!
I have however made something as sweet as he is and it should bring a smile to his face. One of the first things I ever cooked for him was Pineapple upside-down cake - I must have done something right since he’s still around. Then again, I have a feeling that might be due to my mother’s ravioli and cappelletti!
Instead of making the traditional styled cake, I’ve made individual cakes, each the size of one pineapple ring. I think they look cute!
Happy Birthday!
Blawgs Affecting Legal World
Jul 30, 2006 Noticias
In thirteen thoughfully written essays published in print and made available online, NeXus, a Journal of Opinion published by Chapman University School of Law, raises an interesting question.
How are Blogs Affecting the Legal World?
- Editor’s Note The Times They Are a Changing, by Hugh Hewitt
- The Information Age, Again, by Timothy Sandefur
- Legal Blogs: The Search for Legitimacy, by Lyle Denniston
- Lessons from the Clash Between Campaign Finance Laws and the Blogosphere, by Richard L.Hasen
- Employee Blogs and Trade Secrets: Legal Response to Technological Change, by Vincent Chiappetta
- “Or of the [Blog],” by Paul Horwitz
- Blog You, by Denise M. Howell
- The Impact of Blogging on the Practice of Law: Hit the Snooze Button, by Tom W. Bell
- Legal Blogs and the Supreme Court Confirmation Process, by Tung Yin
- Humanizing the Profession: Lawyers Find Their Public Voices Through Blogging, by Colin Samuels
- The Blogosphere and The New Pamphleteers, by Donald J. Kochan
- Late Night Thoughts on Blogging While Reading Duncan Kennedy’s Legal Education and the Reproduction of Hierarchy in an Arkansas Motel Room, by Franklin G. Snyder
- Blogs and the First Amendment, by David L. Hudson, Jr.
This weekend, while Jeremy Blachman and the Anonymous Lawyer were spending their non-billable hours preparing Blawg Review #68, this editor’s time was well-spent reading two of these articles written by previous hosts of Blawg Review, Denise Howell and Colin Samuels, who concludes:
The rise of legal blogging is not a matter of a few attorneys riding a new wave of communications technology, but instead marks the legal profession’s welcome return to an ongoing community dialogue.
After reading the best of the past week’s posts in Blawg Review #68, this editor is going back to check out the rest of those essays.
And I’m going to have a good look at the NeXus blog, too, which is a new one added to this blawgroll.
Videos
Jul 30, 2006 Noticias
Este Post es súper bueno, para los que quieren subir videos (esta sacado intacto de
ñblog. En este blog, por lo que he visto siempre realizan comparaciones de los servicios u herramientas que ofrecen en la red. Asi que si quieres ver si utilizas una u otra herramienta te recomiendo que lo visites.
En principio, cualquiera puede colgar videos por ejemplo de YouTube en su blog y por lo tanto podría decirse que tiene un videoblog, pero el tutorial de freevlog que indico a continuación (en español) va dirigido a crear un videoblog con un feed que integra o reconoce los videos (igual que ocurre con los podcasts) de forma que pueda ser agregado a los lectores o agregadores de videoblogs que señalaré en otro punto y cualquiera pueda seguir vuestros videos cada vez que actualizáis, como si de un lector de feeds se tratara. De hecho esto es indispensable si quieres tener tu videoblog en los directorios que señalo también a continuación.
Freevlog: Como hacer un videoblog gratis (español)
Como producir videoblogs independientes: cuestiones tecnológicas Un artículo del blog de Robin Good en español donde se tratan cuestiones técnicas sobre qué es lo más apropiado (formatos, herramientas) para hacer un videoblog.
Alojamiento de videos: (Ver tabla comparativa de algunos de ellos en Techcrunch, muchos no están, especialmente Ourmedia o BlipTV que son recomendables si queréis hacer un videoblog con feed habilitado como se explica en el tutorial de arriba):
Jumpcut Excelente servicio que te permite alojar videos (50 megas) y editarlos online con múltiples efectos, pudiendo colgarlos en tu blog. También puedes crear videos con fotos pudiendo importarlas de tu cuenta en Flickr. También pudes añadir sonido.
YouTube Videos en Flash, en principio no límite de subidas pero sólo 10 megas por video
Eyespot , aplicación online para subir y mezclar o editar videos y compartirlos en tu cuenta o en cualquier blog.
LiveDigital 1 giga de espacio para videos, sonido o fotos.
AddictingClips te permite subir hasta 100 megas por video, también agrega videos de otros sitios.
Grinvi (muy similar a YouTube pero en español, 100 megas por video)
BeeDeo Otro servicio de alojamiento de videos que te permite incluso subirlos y dividirlos por secuencias, es decir, cortarlos a tu gusto y colgarlos en tu blog.
Sharkle Videos también en Flash (formato atractivo) con capacidad de 1 giga y 100 megas por video.
GoogleVideo (puedes subir tus propios videos y poner descripción y enlace a tu blog) También puedes colgarlos en tu blog con el código que te facilitan.
Yahoo!Videos Otro sitio realmente bueno para subir y organizar tus videos que también puedes colgar en tu blog en flash
Boltfolio (100 megas mensuales de video, fotos y audio, se pueden colgar en otros blogs o webs como capturas)
Dailymotion (1 giga de capacidad, también puedes grabar videos online con webcam y tiene aplicaciones como el videoroll para colgar una columna de videos en tu blog, muy buena)
Vimeo(20 megas semana, tiene la ventaja de poder descargar los videos subidos, formatos quicktime y windowsmedia)
Revver (tiene una novedad, incluye opción de publicidad en videos)
Combinations #4
Jul 30, 2006 Noticias
Basic Juice is hosting this month’s Combinations and they’ve gone green - green with herbs that is. A bit of a twist on the theme, we’re to use at least 3 fresh herbs and find some wine to match.
Herbs are something I use quite a bit in the kitchen so I thought I’d utilise three staples and turn them into a nice light tart, perfect for a weekend lunch. I should add that the three main herbs used are Thyme, Basil and Chives.
Roasted Baby Roma Tomato and Fetta Tarts
Makes 2 x 15cm tarts
½ portion Shortcrust Pastry
10 slow roasted baby roma tomatoes, depending on tomato size cut them in half
a few pieces of Marinated fetta, roughly chopped
2 tablespoons fresh chopped chives,
6 large Basil leaves, ripped roughly
2 eggs
½ cup cream
Make the tart shells:
Roll out the pastry and line two 15cm tart tins, leave a little overhanging to compensate in case of shrinkage. Let this rest an hour. Cover with baking paper and fill with weights. Cook in a preheated 180°C/350°F oven for around 15 minutes or until the pastry is starting to become golden. Remove paper and weights.
Make the filling:
Place the eggs and cream in a bowl and whisk until amalgamated. I find I don’t need to use salt and pepper here as the tomatoes and fetta are already seasoned.
Prepare the tarts:
Place the par-cooked tart shells onto a baking tray - this makes it easier to place into the oven and helps contain any spills, if they occur.
Place the tomato pieces in each of the pie shells, then add the fetta. Sprinkle over with the basil and chives. Pour in the filling and place back into the oven and cook until the filling has set - this should take between 10-15 minutes.
Remove from the tins and serve immediately.
Hey, but what about the wine?
We tasted this with two wines - a Hungarian Bor Forrás and Loire Sancerre.
The Sancerre is 100% Sauvignon Blanc, not quite as acidic as Australian versions tend to be, it certainly tasted better with the tart than it did without.
The Bor Forrás is a sweeter styled red wine with berry flavours and hints of honey. This went surprising well with the tart - the berry characteristics matched with the flavoursome tomatoes and the residual sweetness was a good foil for the herbs (especially nice with the chive flavours).
It’s not the result that I had initially expected but the Bor Forrás wins!
Tagged with Combinations
Paginas para Subir Archivos
Jul 29, 2006 Noticias
Esta es una pequeña lista que encontre en google de servicio de upload de archivos..
Elijan alguna y suban cualquier tipo de archivo..
Suerte!!!
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Wikiupload
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Easy-Sharing
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BlogHer 2006
Jul 29, 2006 Noticias
Ann Althouse made the road trip to the BlogHer conference this week in her Audi TT, and found San Jose a city polarized by sex.
“We can all agree now, women are the power of Web 2.0,” said Lisa Stone, one of the founders of BlogHer, which made big news bringing together over 700 bloggers at a conference this weekend in San Jose.
Among the many law bloggers in the BlogHer community are several friends of Blawg Review, including these hosts: Carolyn Elefant, Monica Bay, Anita Campbell, and Denise Howell.
BlogHer co-founder Lisa Stone, though not a lawyer, was a strong proponent of Blawg Review affiliation with ALM and, being a professional journalist, was an excellent host of Blawg Review #27 when our project joined the Law.com Blog Network. And now, with the success of BlogHer 2006, it looks like Lisa really caught the wave.
Check out what’s hot in law blogs on BlogHer.
Weekend Herb Blogging #43
Jul 29, 2006 Noticias
Weekend Herb Blogging is back home with Kalyn and this week I’ve delved around in dark places and found some mushrooms.
The first is the wonderful Oyster Mushroom:
How could you not love it’s elegant lines, it’s almost sensual curves - soft to the touch and quite tactile. They have a delicate, subtle flavour but are quite juicy when you bite into them. They absorb flavours easily and are best cooked quickly.
Oyster Mushrooms are good sources of Niacin, Riboflavin and Vitamin D. These days you’ll also find them in a range of colours like pink, white, beige and
yellow!
Next is a Japanese variety called Shimeji
and in the wild it’s found growing on trees. They have a nutty yet delicate flavour and are a good mushroom to sauté. They are sold in clumps and to use you just cut the mushroom from the base.
Shimeji mushrooms are good sources of Thiamine (Vitamin B1) and Lysine - Lysine is an essential amino acid and Thiamine helps with circulation, blood formation and metabolism of carbohydrates. It also helps the nervous system and the brain.
In the recipe that follows I used one other mushroom, the Portobello - it’s more flavoursome and resembles a Swiss Brown and thought it would be a good counterpoint to the other mushrooms.
But what did I make? A Bruschetta.
Mixed Mushroom Bruschetta with Goat’s Cheese
Equal quantities of Portobello, Shimeji and Oyster Mushrooms
1 small red onion, finely sliced
1 garlic clove, finely sliced
fresh lemon thyme leaves
freshly ground salt and pepper
Olive oil
Verjuice or White Wine
Thick slices of Crusty Bread - I used a Sour Dough Baguette and sliced it at a steep angle to get long slices
1 garlic clove, peeled, extra
Prepare the Bread:
Drizzle a little olive oil on the bread slices and set them on a heated grill to toast. I’ve mentioned this before but I use a grilled sandwich press to toast up the bread - I find that it eliminates all possibility of the bread burning, leaves wonderful grill marks and really dries the bread nicely to give it excellent crunch. Once toasted, take a peeled garlic clove and rub it over the toasted bread - this is the real secret to making authentic bruschetta.
Prepare the Mushrooms:
Portobello - whip off any dirt and keep the stem intact before cutting into thick slices
Oyster - depending on the size, you may need to cut the larger ones in half, otherwise just cook them as is
Shimeji - just cut them off from the base and use whole
To cook:
Heat up a non-stick pan over a medium heat, drizzle in a little olive oil and add the red onion and garlic. Sauté, stirring frequently until the onion has softened. Add in the sliced Portobello, along with the fresh lemon thyme leaves and continue cooking until the mushroom wilts slightly and has begun to brown. Toss in the Oyster and Shimeji and keep an eye on the heat - you don’t want the mushrooms to stew, you want to keep the pan fairly dry.
Near the end of the cooking time, you can de-glaze with a splash of Verjuice (or White Wine), keep the mushrooms moving to give them a nice glossy coating. Remove from the heat and season with salt and pepper and a few more fresh lemon thyme leaves.
To assemble:
Lay goat cheese pieces roughly over the toasted bread then top generously with the mushroom mix. The heat of the mushrooms will soften the cheese and bring out it’s flavours. Serve immediately.
Naturally, you can use other mushrooms, use your favourites and whatever cheese you use, do use a good cheese - it is well worth it and the flavours are divine. This makes a great change from the everyday sandwich and coupled with a glass of crisp Sauvignon Blanc, an excellent reason to have a leisurely lunch.
