RIIINNNGGGG !!!!!!!!! The bed side alarm goes off and the brain starts to worry: “We have to get up and we have to eat” ............Call the first neuron you have on hand and send a message to see what availability there is of blood glucose. From the blood they respond: Here there is sugar for about 15 to 20 minutes, nothing more. The brain makes a gesture of doubt, and says to the messenger neuron: Okay, go talk to the liver to see what is in reserve. In the liver they consult the savings account and they respond that at most the funds will be enough for about 20 to 25 minutes. In total there is only about 290 grams of glucose, that is, it reaches 45 minutes, time in which the brain has been begging all the saints to see if it occurs to us to have breakfast. Well this is how the brain functions but the real question here is: "Is breakfast really so important? " Plenty of people skip breakfast every day — some just aren't hungry first thing in the morning, some would rather catch up on sleep than spend time making breakfast, and some are trying to save the calories. A few studies have backed the breakfast-skippers, including one in which a group of college students saved about 400 calories a day by omitting breakfast, even if they tended to consume a bit more at lunch. Other researchers have tried to find out whether skipping breakfast leads people to consume more calories later, with inconclusive results. Other studies found that breakfast does have benefits, including decreased risk of Type 2 diabetes and heart disease. An overall review of these studies, not surprisingly, concluded that there is still much research to be done.
There are, however, two issues on which there is universal agreement. We can argue on the importance of breakfast for adults, but it is essential for kids. And all breakfasts are not created equal. A bowl of cereal and a doughnut with a side of juice
will not give you the benefits of a protein- and fiber-packed meal. Simple carbohydrates paired with sugar will give you a short rush of energy but won't do much else for you. Protein gives longer-term energy, is essential for keeping bones and muscles healthy,
and helps boosts immunity. Fiber lowers your cholesterol, regulates blood-sugar levels, helps you feel full, and "keeps things moving" (if you catch our drift). So if you are a dedicated breakfast-eater, say goodbye to the Froot Loops (a brand of sweetened,
fruit-flavoured breakfast cereal produced by Kellogg's) and Orange Juice and opt for eggs, whole-grain toast, oatmeal, creamy goat's cheese, tomatoes, fruit and don't forgett a few drops of extra virgin olive oil..Quinoa is also fantastic, most
people call quinoa (pronounced "keen-whah") a grain, but it's actually a seed — one that originated thousands of years ago in the Andes Mountains. Dubbed "the gold of the Incas," it's treasured because of its nutritive value (more protein than any other
grain or seed!). I love it for its yummy, nutty flavor.
Quinoa Fruit Salad with Honey Lime Dressing. Spice up a plain old fruit cup with a scoop of quinoa. Toss the whole shebang around until the quinoa is evenly distributed. Add a dressing of honey, lime, and basil for a little extra body. I am a fruit fanatic, especially in the summer. I eat fruit with every meal and snack on various fruits throughout the day. When it is hot outside, sometimes all I want to eat is fruit. My latest obsession is this. It is light and refreshing and perfect for a hot summer day. For this particular Quinoa Fruit Salad, I used blueberries, strawberries, and mango. Feel free to use whatever fruit you like-peaches, blackberries, raspberries, kiwi, and pineapple are great options. I like to mix it up with whatever fruit I have in the fridge. I also used red quinoa, but any variety of quinoa will work. I just like the pop of colour the red quinoa adds to the salad. The Honey Lime Dressing is easy to whisk together and is the perfect ending to the colourful Quinoa Fruit Salad. I also added in a touch of fresh mint because our backyard is being taken over by mint…and it adds a refreshing kick. If you are looking for a new fruit salad to make this summer, give this easy and healthy Quinoa Fruit Salad with Honey Lime Dressing a try! It goes well with any summer meal and is a great way to enjoy all of the fine fruits summer has to offer.
Some days for breakfast, I love to put together on a small plate a whole-grain toast previously spread with creamy goat’s cheese, topped with softer and mature goat’s cheese, apricot jam and a few slices of red apple. Sprinkled with chopped chives on top of each portion. Apricot jam is one of my favourites. Well, I have to admit that it is when I make it at home, since I can choose the apricots at the market and make sure they are at their optimum ripeness. Not to mention when I can use apricots from a good friend or local farmer. I absolutely love goat cheese!!! I normally have for breakfast the fresh one but sometimes I had a few pieces of slightly aged one. Goat cheese can be milky, creamy, tangy, pungent, earthy or strong tasting. Its texture ranges from soft to creamy to crumbly, semi-firm, or firm, and it can be fresh or aged, marinated, rolled in herbs, edible flowers, a variety of spices! You can buy it as a disc, a slice of a wheel, a whole wheel or a log. An Apple a Day Keeps the Doctor Away. Apples are a storehouse of powerful antioxidants, phytochemicals, flavones, polyphenols, vitamins, and minerals. These nutrients contain heart-healthy and immune boosting compounds. Apples are said to have originated from Kazakhstan in Central Asia. Today, there are over 7,000 different varieties of apples and China is now the major producer of apples in the world.Munch on red apples regularly for a wide variety of health benefits, from strengthening your immune system to averting asthma.
There is nothing as comforting as a plate of warm, creamy scrambled eggs, unless those scrambled eggs are accompanied with tomatoes and avocados. This dish just works really well as the creamy texture of the avocados pairs beautifully with the eggs, fresh herbs and the ripe tomatoes adding both flavour and colour. I recommend this healthy dish for the weekend, serve it with some toasted whole grain bread and yes don’t forget the dash of extra virgin olive oil. Avocados are a stone fruit with a creamy texture that grow in warm climates. Their potential health benefits include improving digestion, decreasing risk of depression, and protection against cancer. Also known as an alligator pear or butter fruit, the versatile avocado is the only fruit that provides a substantial amount of healthy monounsaturated fatty acids. Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals. Eating a diet that contains plenty of fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Numerous studies have found that a predominantly plant-based diet that includes foods such as avocados can help to decrease the risk of obesity, diabetes, heart disease, and overall mortality while promoting a healthy complexion and hair, increased energy, and overall lower weight. Please make leave a comment on my page.
Of the so-called romantic comedies, for me it's clear that “When Harry Met Sally from the year 1989” is the best. The film does not have the Hollywood stereo type typical plot, which normally is; boy meets girl and after a series of vicissitudes join in a passionate kiss at that’s the end of the film. “When Harry Met Sally” distils a lot of realism by dealing with two people who know each other for a long time and fall in love without realizing it, it’s a kind of story that can really take place in the so-called "real life." Harry (Billy Crystal) meets Sally (Meg Ryan) in 1978, when the two travel together from Chicago to New York, and after the trip, it was quite clear that they did not like each other. Five years later, they meet again and do not remember having met before. Another five years go by and they meet again, it’s only then that they begin to develop a friendship relationship. Meg Ryan's and Billy Crystal ideas also contributed to several improvisations to the dialogues. All this results in a comedy that transmits naturalness and we find it funny because of how we can relate to the situations that appear on the screen. One of the issues that the film deals with is whether men and women can be friends without sex affecting their friendship. The film seems to say no, in the sense that everyone is surprised that Harry and Sally not only do not have a sexual relationship but also do not think about it. I personally believe that it is possible. The fact that they can imagine the other being naked it does not mean that they cannot be friends. Another interesting aspect is how the evolution we experience as individuals is part of the plot. That is to say, the Harry and Sally who meat each other in 78 are not the same ones who become friends in 89. People change, they evolve according to the experiences they have throughout life. This also means that depending on the moment of your life when you meet someone, that person may be more or less interesting to you at the time.. That includes falling in love. This is also why there are times when some relationships fail, the personal evolutions of each individual may cause that they end up going through very different paths and this is difficult to keep a couple together.
The high light of the film is the famous fake orgasm scene that takes place at Katz's Deli at 205 East Houston in New York. The take is 2 minutes and 53 seconds long and in my opinion one of the finest comic scenes in movie history. You know it even if you’ve never seen the film: Harry and Sally at a restaurant table debating whether women fake orgasms; Sally proving her point that they do by having a (fake) one right there in the crowded bistro; promps a woman at a nearby table to say, “I’ll have what she’s having.” Katz’s Deli, which was already something of a New York institution before that exquisite bit of hilarity was shot there. It’s still a bustling enterprise, though your bragging rights for having eaten there won’t come cheap: Expect to pay $19.95 for the hot pastrami sandwich.
My recipe is one of the simplest (not as elaborated as the original from Katzs Deli) but to obtain a good result it is necessary to dedicate time, since for this elaboration of the meat cut it requires to be marinated for a period of time, How to make homemade pastrami: Learn to make delicious deli-quality pastrami at home with this simple and tasty recipe, Ingredients for the marinade: 2,5 lt. of water. 300 g coarse salt, 100 g pink curing salt (Also known as Prague Mix #1, Instacure #1 or Curing Salt #1- NOT Himalayan pink salt. ), 200 g granulated sugar, 150 g firmly packed light or dark brown sugar, 100g honey, 2 tbsps. Pickling spice, 1 tbsp. whole coriander seeds, 1 tbsp. whole yellow mustard seeds, 4 cloves garlic (minced), 1.5 kg beef brisket. Ingredients for Spice Rub: 100 g ground coriander, 2 tbsps freshly ground black pepper, 2 tbsps paprika. Preparation: To make the brine, fill a medium to large stockpot with 2,5 lt of water. Add the coarse salt and pink salts, granulated and brown sugars honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils. Add 2,5 lt. ice cold water to a larger food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool. Trim the fat from the brisket until the fat layer is about 1/4 inch thick. If necessary, cut the brisket in half so that it will fit into your container(s) (I did). Submerge the brisket in the cooled brine. Allow the brisket to brine in the refrigerator for 5 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine. To cook the brisket: pour 4 cups water into the bottom of an oven roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty side down. To make the spice rub, mix together the coriander, pepper and paprika in a small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket. Then flip the brisket and rub the remaining spice mixture onto the fatty side. Allow the brisket to come to room temperature, about 2 hours. Preheat the oven to 150º C with a rack low enough to fit the pan holding the brisket. Tightly cover the brisket and pan with a double layer of aluminium foil. Roast it in the oven at low temperature (110º C) for 2 and half hours, until the heart of the meat is at 55º. Once the meat is roasted, without un-wrapping the aluminium foil, place it in the fridge to cool well, and let it rest for at least 4 hours. Once the cooling is completed it can be cut with a knife for consumption in sandwiches like any other meat cut. If you want an even richer result, you should use a cold meat slicer, in order to make the pastrami slices as thin as possible. Keep tightly wrapped in aluminium foil or plastic wrap in the fridge for up to 1 week or in the freezer vacuum packed for up to 6 months. I hope you enjoy making it and I’m sure you will love the end result. Please don`t forget to leave your comments on my blog, thank you.
Mothers Birthday: Moms generally do all the birthday party planning and implementation for everyone in the family, for Dad, for all the kids, for extended family members and sometimes even for themselves. So today I suggest that you, on your mom's birthday, treat her to a special dinner either at home cooked by you, so she'll know she's special. Make sure your mom doesn't have to do any of the work. Decorate your home to make the occasion special. Flowers are always wonderful decorations, or consider a themed celebration, perhaps based on one of your mom's favourite television shows or hobbies. Children and grandchildren can help with the decorations; making special banners to celebrate your mom. You handle the cooking assisted by your brothers and sisters. Choose your mom's favourite foods, and make sure she doesn't have to do any of the cleaning up afterward. Birthday dinner isn't complete without presents for the birthday girl, in this case, your mom. Make sure she has birthday cards signed by all the guests at the dinner. Handmade cards from her children and grandchildren are likely to be a hit. Consider asking the dinners guests to chip in to pay for a gift. Buy her special treats she probably wouldn't buy for herself, such as champagne or chocolates. If your mom has a special hobby, such as making scrapbooks, cooking or photography, buy her special gadgets or equipment that will help her enjoy her interests. Make sure she knows she is loved, and her birthday lunch will be a special celebration. The following is a simple menu that I’m sure you can handle perfectly.
Starter: Creamy Mushroom Soup. This is one of my favourite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom. Ingredients: 1/4 cup unsalted butter, 800grams sliced fresh mushrooms,1 pinch salt, 1 yellow onion, diced, 1 1/2 tablespoons all-purpose flour,6 sprigs fresh thyme, 2 cloves garlic peeled, 4 cups chicken broth, 1 cup water, 1 cup heavy whipped cream. 1 pinch salt and freshly ground black pepper to taste, 1 teaspoon fresh thyme leaves for garnish, or to taste. Preparation: Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook; stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle. Purée the soup with a hand held immersion blender until smooth and creamy. Or if you wish transfer soup to a blender in small batches and puree on high speed until smooth and thick. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Main Dish: Chicken Stew in Sparkling white wine (Champagne) I’ve been cooking this chicken recipe for over 40 years and it’s still one of my favourites. I’m sure that you will enjoy preparing it and also tasting the end result. Ingredients: 1 chicken, around 2kg., cut into 8 serving pieces, 1/3 cup all-purpose flour, Salt and freshly ground pepper, to taste 6 Tbs. extra-virgin olive oil (to be used in two separate times as per description) 3 bacon slices, chopped 1 medium size onion, thinly sliced 250 grams of white button mushrooms, quartered 500 grams of potatoes, (cut into quarters if small or in 8th if bigger), 3 garlic cloves, crushed, 4 fresh flat-leaf parsley sprigs, 3 fresh thyme sprigs, 1 bay leaf (optional) 2 cups chicken stock ( you can buy this from the store I’m sure) in the sauté pan as per description use 1 1/2 cups of parking wine, the rest of the bottle slowly add into stew as per cooking progress. Preparation: In a large bowl, combine the flour, salt and pepper. Add the chicken (if you like remove the skin, I always do) and toss to coat evenly. In a large sauté pan over medium-high heat, warm half of the olive oil. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a bowl and reserve. Clean the sauté pan and repeat procedure with the remaining olive oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to a larger pot and stir to mix all ingredients. Remove the sauté pan from the heat, pour the sparkling wine (or White wine) into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the mixture from the pan into the pot, cover and cook on medium high for one and a half hour or when you can see that chicken is well cooked . Carry out periodic checks to see if the pot has enough liquid if required add sparkling wine (or White wine) to maintain from drying up Remove the bay leaf before serving. on the stew into bowls and serve immediately.
Dessert Tiramisu: Today I will share with you all the secrets of another great myth of Italian cuisine. The most known dessert in the whole world: the Tiramisu. The secret of tiramisu is its base, the mixture of eggs, sugar and Galbani mascarpone. Savoiardi cookies are (Ladyfingers often called with their original Italian name, savoiardi or sponge fingers in British English) low density, dry, egg-based and sweet sponge biscuits roughly shaped like a large finger. Very fresh whole eggs, sugar, mascarpone, pure cocoa powder and finally coffee, water, sugar and marsala or brandy for the preparation of syrup. (The equivalent of marsala is sherry). Ingredientes: 500 g. Mascarpone Galbani, 5 Eggs, 5 Tbs of fine White sugar. 40 savoiardi sponge biscuits, 2 cups of strong coffee without sugar. 2 tbs Marsala wine o sherry. pure cocoa powder (a cup should be enough). Preparation: Prepare the syrup by boiling the water and dissolving in it a spoonful of sugar, coffee and sherry. Let cool. Separate whites and yolks. Add the remaining sugar to the yolks and beat until you get a foamy mixture. This step is very important because the yolks and the sugar must form a creamy, light and stable composition to give the final product its characteristic flavour and texture. It is ready when the colour changes from yellow to white and the volume of the mixture will have doubled. Mount the egg whites until firm, add the mascarpone to the yolks, this operation must be carried out slowly adding small portions a little at a time. Do not beat the mixture because mascarpone is a cheese with a high fat content and if it is beaten it can be transformed into butter or whey. Incorporate the egg whites into the mixture, again slowly. Wet the sponge biscuits in the previously prepared syrup and arrange them at the base of a 7x11 inch glass dish. Starting with the base layer of wet sponge biscuits, then a layer of mascarpone cream and a layer of pure cocoa powder. Repeat this operation 2 or 3 times, depending on how much fits into the dish. Before tasting, store it in the refrigerator for at least 8 hours at a refrigeration temperature (between 0ºC and + 4ºC) and, be careful, remember that it is a dessert made with raw egg, so make sure that the eggs you use are very fresh. Once elaborated, do not store for more than 2 days in the fridge, In any case if you want it to last longer you can freeze it and store it for a longer time, although I would not recommend more than three weeks.
While answers may vary by individual since it often depends on a person’s physical health, the nature of the job, and their financial situation, research shows that it’s going to become increasingly common to work past retirement age. For many retirees, retirement doesn’t mean stop working. Retirement can be the time to pursue a second career or a business idea you’ve always dreamed of. After all, it can be much easier to stay happy and healthy when actively engaged in meaningful, fun work. I’ll never forget my good friend John Clancy McGuire; he passed away over a decade ago at the tender age of 98. I met John in South Africa when I was a young commissioning engineer involved in a project at an aluminium factory and he was the metallurgical consultant for the customer. At the time I was 26 and he was 73, from the first day we met he took me under his wing and as the project progressed we became good friends. After its conclusion and I moved on to another project but we remained in touch until he passed away. Amongst a many good advice I received from John, the most important lesson he taught me was that “one is never too old to start again”. John’s story is a very interesting one and I still remember how he, one day narrated it to me: “Toni, when I was 56 my dear wife, 12 years my senior passed away suddenly from a heart attack, whist lecturing one of her classes . She was a Professor at Oxford's English Faculty in Oxford, England. On the day of her funeral I realised that I was alone, we had no children and had been married for 30 years. She was very English and I very Scottish her friends were my friends and that day I realized that I had no friends that where not from her circle. As the days turned into weeks I went about my daily routines that was getting up in the morning go to work at 07.00 and return home at 17.30. Financially we had always been comfortable and my wife’s life insurance and retirement plan left me very secure. So 6 months after my wife’s funeral, I resigned from my job of 30 years, as a fitter and turner at a small machine shop just outside Oxford. Closed my house and move back to Scotland. John continues with a smile on his face: “I bought a small flat with a garden in the centre of Edinburgh and on the following academic year I enrolled at the University of Edinburgh for joint honours in Electrical & Mechanical Engineering a 6 years degree at the time. As I had a lot of free time and in order to assist me with note taking in class, I enrolled at secretarial school and got a diploma in Shorthand and Typing.As I wanted to learn another language, I discovered that the university offered German courses throughout the year, so I enrolled. As the years passed by, I got my honours degree in Electrical & Mechanical Engineering and my secretarial skills and dominance of the German language became good.
John’s story amazed me and as he said at that point he was already 63, fantastic, but he continues;” I had a good head for sciences and the investigation of the chemical and physical properties of metallic elements, compounds and alloys, metalworking processes such as casting, forging and sintering always excited me. So I enrolled again at the university and studied for a metallurgy degree, another 4 years. By the time I finished I was going on 68 and sitting at home having a cold beer I said to myself John what now? I read an article in a metallurgical magazine that a strong company in the Aluminium smelting and aluminium finished products in South Africa had awarded a contract to a German company for the installation of a new smelting plant, casting, and two hot rolling mills. So Toni I got in touch with the Germans and after some negotiations they hired me has a consultant for the project, off to South Africa I went. I was with them for 4 years and 6 months ago the customer has hired me to work for them as a metallurgical consulted with a contract of 5 years” at this point, I said but John how old are you now and smiling he said “73 Toni” but you will be 78 by the time you finish your contract and he answered “my friend if at the conclusion of this contract they offer me another 5 years I will take it”. I must say that he was very fit and healthy, went for a run of 5km every morning at 5 am and was at his desk at 07.30, his younger colleagues and fellow workers loved him, he could speak the other South African language Afrikaans and quite a lot of the Zulu language. He stayed in South Africa until the age of 88 and went back to his flat in his beloved Edinburg Scotland. I visited him when he was 90 and to my amazement was still very sharp with the same joy and happy person attitude that I had met 17 years prior. Never remarried and told me that at his death he was leaving his estate to an institution that assisted unprivileged South African youngsters to study at Edinburg University.
John Clancy McGuire you were a Great Person, Great Friend and I will never forget you and you have always been a great inspiration to me,Thank you. So has I started off this article my question is how old is too old to continue working?” Are you too old to be working at your job? Well, if you are at work right now and you have a Sony Walkman clipped to your belt and you’re listening to songs on a cassette by any group that had its first big hit in 1960, chances are there is somebody above you thinking, “Hmmm… maybe.”
Pope Benedict called it a day at 85, but he is only one of millions who worked beyond the retirement age. Now we're living longer, shouldn't we think differently about work? At 85, the pope reached the conclusion that he no longer had the strength of body or mind to continue. His predicament was not unusual: we live in a time when we are less likely than ever before to be felled by a random infection, when even serious illness can be treated. Elderly minds falter, strength fades. But the body refuses to give out. It is a grim prospect – hanging on, contemplating loss of power and self – so it is not altogether surprising that old age has come to be feared or is viewed with a mixture of patronising "compassion" and loathing. The ageing population is talked about in doomy tones with the emphasis on expense, infirmity, "burden". What is actually going on is rather more interesting. Half the people who have ever lived to the age of 65 in the world are alive today. That is a phenomenal shift in human society. And, by and large, they are fitter and healthier than old people have ever been before. Pensions were dreamed up for a time when people lived a handful of years after retirement. The idea that we should now be able to look forward to 30 or 40 "golden years" is absurd. There is only a limited amount of golf anyone can play and walking on a beach with a silver-haired partner looking like something out of an insurance advert isn't really a life plan. Extended retirement isn't affordable and it isn't terribly good for us. All the research on healthy longer lives shows that the more engaged and involved we feel, the better we age, physically and mentally. Assuming that people will bow out of being useful because they have hit a numerical age – 65 isn't very old these days – is a waste of their capabilities. This is not to say that we will necessarily stay in the same jobs. My friend John described what he did after 56 as his second act. The second act is starting to become a good idea in a lot of countries, where a cohort of later-life entrepreneurs, teachers, activists and volunteers seems determined to prove that there are second acts, in fact millions.
There is certainly a case for a second act on the grounds of allowing the next wave of managers to take over running the first. Still, in a lot of jobs, you tend to get very disgruntled team members if you don't make room. Some work is also undeniably better suited to young people; we are not about to see a new wave of 50-year-old fighter pilots. Research shows that young people invariably score better in cognitive tasks requiring speedy reactions. But in tests to do with making connections, assessing the quality of competing arguments and emotional intelligence – the ingredients of what we commonly call wisdom – people go on improving for a long time. Not everyone wants to stay in the job they have been doing for the past 20 or 30 years anyway (though evidence would seem to suggest that where that job offers lots of autonomy, influence and satisfaction – such as, say, managing Manchester United or being the world's most successful investor or leading television naturalist – people are quite happy to carry on). The negative view of longevity, then, as a period of inevitable decline and burden on the family and state, is pretty misleading. Of course it is important to focus on dementia, to look for cures and to be concerned about care. But the loss of self does not come to everyone and, with luck; it comes to most of us late. It is not the only story about getting old.Increased longevity, if we can avoid plagues of modernity such as obesity and death by congestive heart failure (CHF), offers us a huge opportunity to think differently about the life course. It is crazy, for example, that people have to build their careers at the same time that their children are young; that lifetime prosperity and status hinge so crucially on the effort of a few years. In doing his rather big job through his 70s and 80s, the pope is (though one suspects this is something he generally resists) a trendsetter. Bring on those second acts.
Cuando Goiko, mi Hermano Ondarrés nos visita, normalmente nos cocina una de sus recetas favoritas. Eso es “Showcooking”, Luisa y yo hemos adoptado esta expresión y lo decimos con total naturalidad porque es un “Show de cocina” y no es solo por su forma de ser; animada, despreocupada y feliz. Un sabio amigo una vez me dice que las personas felices no malgastan su tiempo y su energía en las situaciones que no pueden controlar. Conocen y aceptan los límites, esto significa que no se recrean en las cosas que no pueden cambiar. Eso es nuestro Goiko, siempre relajado como se estuviera en su casa, con su capacidad de comunicación y la manera tan fácil que tiene para cocinar. Y digo tiene porque lo conocemos hace casi 30 años y no ha cambiado nada. Yo soy muy cocinillas, me encanta guisar, y reconozco que muchas veces pongo en práctica una receta nueva vista en un programa de cocina de la Televisión. Es más fácil ver cómo se hace que leerla. De ahí el éxito de los programas de cocina que a día de hoy hay muchos, en todas las cadenas y con buenísimos datos de audiencia. Pero lo que me encanta es ir a un Txoko tradición, porque cultura y gastronomía conviven en los txokos del País Vasco. Este tipo de locales son el ejemplo más claro de la importancia de la gastronomía de la tierra, la esencia de las estrellas Michelin de los restaurantes vascos procede de los txokos de antaño, de aquellos cocineros anónimos que hicieron grande la cocina tradicional del País Vasco. Dentro de las sociedades hay muy buenos cocineros, siempre hay alguien que destaca. Y para mi Goiko es un cocinero que siempre destaca cuando cocina en su Txoko. Una característica básica de los txokos es que son los propios socios los que cocinan. Se realiza desde la compra en el mercado, o se obtiene la materia prima de alguna otra forma: caza, pesca, recolección... hasta la recogida final de los utensilios utilizados (algunas veces hay un servicio de limpieza). Como se puede suponer, la parte más importante de cualquier txoko es la cocina. A Goiko le ha preguntado alguna vez se una persona impaciente es capaz de cocinar bien? Y siempre contesta: ”A la cocina hay que dedicarle el tiempo necesario, y el género, de calidad es el más importante”: y continua; “por ejemplo yo compro el pescado en una pescadería en Ondarroa, donde vivo, que tiene muy buen género directamente del barco y hasta ahora no me ha fallado. También me comenta que en el Txoko el cocinero, es el que más pringa. Tiene que comprar, cocinar e incluso a veces poner los platos. Me comenta que en un txoko, el comensal espera que la comida esté rica. Al cocinero no hay que faltarle nunca, hay que animarle y darle de comer y de beber mientras cocina. Y eso ultimo me ha enseñado Goiko, desde el primero día que entre en la cocina con el (en Sud África) un buen vaso de vino e alguna cosita para picar en cuanto cocina.
¡Bien! La semana pasada mi querido hermano Goiko y su encantadora esposa Nereia nos visitaron en nuestra casa en Mungia. La idea era que Goiko
trajera pescado fresco de Ondarroa y lo preparara para el almuerzo. Cuando fixamos el día, le dije que debería ser una comida ligera ya que aún me estoy recuperando. Me aseguró que iba a ser algo que todos disfrutaríamos.
Conociendo a Goiko uno puede esperar cualquier cosa, sin duda y con seguridad siempre será lo mejor en frescura y calidad, pero la duda siempre es la cantidad. Así que no nos sorprendió cuando comenzó a descargar
el equipaje de dentro de su coche, una caja de polipropileno con el pescado, una bandeja tambien con algo fresco, sus cuchillos, certanes y varios utensilios, sin olvidar la caja con la afiladora de cuchillos. Teníamos mucha curiosidad por
abrir la caja del pescado y ver qué ocultaba. Luisa y yo nos quedamos boca abierta cuando vimos el contenido, mirándonos desde su interior, estaba el Rape más grande que jamás había entrado en nuestra
cocina, y Goiko con su voz alegre y una gran sonrissa dijo: "Este Rape fue capturado anoche y pesa un poco más de 4 kg". Puedes creerlo? La cabeza era enorme y, como dije antes, nunca había tenido un pez tan grande en mi casa. También
reveló que dentro de la bandeja pequena que había 1 Kg de langostinos frescos que aún olían al mar. Manos a la obra después de cambiar de ropa (Siempre cambia a ropa mas liguera para cocinar y no
olvidando las sandalias alemanes sin quitar los calcetines). Goiko se ha puesto manos a la obra y empezó limpiando el Rape, no pensáis por un momento que es tarea fácil. Después de quitarle las tripas se separa la cabeza del
cuerpo y extraer los dietes con la ayuda de un martillo ....huff. Goiko puntualiza : “tienes que cortar la cabeza lo mas arriba posible para aprovechar bien la cola” y prosigue "con la cabeza una vez quitadas las
agallas podras hacer una buena sopa de pescado". Por cierto; algo que no muchos aprovechan porque desconocen su exquisited es el hígado. Yo lo salteo en con un chorro de aceite cebollita y un chorro de buen vino blanco y en lonchitas es un
paté estupendo para un aperitivo. Una vez que la cola está separada se quita la piel de esta, tirando de ella hacia abajo y si es preciso ayudándote del cuchillo para separar la piel de la carne .Cuando este limpia la cola del
rape, se corta en rodajas de más o menos 2,5cm de espesor. A continuación vos transmito las recetas que ha preparado Goiko en esta visita:
Rape rebozado: El rape, por la consistencia de su carne, firme y muy sabrosa. El rape es un pescado blanco que contiene proteínas de alto valor biológico y cuyo contenido de grasa es muy bajo, por lo que se lo puede considerar un pescado magro. Constituye una fuente importante de minerales como potasio, fósforo, magnesio, calcio, hierro (menor que la carne) y sodio. En cuanto a vitaminas, cabe destacar su aporte de vitaminas hidrosolubles del grupo B. Ingredientes: Rape de Ondarroa, Harina, Huevo, Aceite de oliva virgen extra, Sal. Preparación: El rape en rodajas. Poner a calentar una sartén con el aceite a la máxima potencia y mientras, se va añadiendo sal a los trozos de rape. Cuando el aceite ya esté casi en su punto, se pasa por harina las rodajas del Rape que se va a freír en la primera tanda. Bater el huevo y en seguida se pasa las rodajas de rape, que se ha enharinado, por el huevo y se añade a la sartén, bajamos la potencia del fuego a algo más de la mitad. Al cabo de un rato damos la vuelta al pescado , dejando otro poco y se saca a una fuente. Goiko añade que “Yo el tiempo de fritura lo calculo a ojo, no sabría deciros cuanto, pero si que os digo que me gusta que quede jugoso.” Se Repite la operación con el resto de las rodajas y se serve inmediatamente acompañados de una buena ensalada.
Como cocer langostinos: Goiko nos dice “Cocer langostinos es realmente fácil y ya verás que cuando aprendas a hacerlo ya no comprarás más los langostinos cocidos porque quedan mucho mejor cociéndolos uno mismo.” Lo único que hay que tener en cuenta es respetar los pasos de la receta: usar mucha Agua caliente, usar mucha agua muy fría y adaptar la cantidad de agua a la cantidad de langostinos o cocerlos por tandas. Ingredientes para cocer langostinos: 1 kilo de langostinos crudos. 8 litros de agua. 4 cucharadas de sal gruesa. Hielo Como cocer langostinos paso a paso para 1 kilo de langostinos: En un recipiente grande pon la mitad del agua (4 litros) y añade la sal (4 cucharadas). Remueve bien para que se disuelva y si después de 1 minuto removiendo queda un poco de sal sin disolver no te preocupes. Añade mucho hielo. El agua debe quedar HELADA!!! En una olla grande pon la otra mitad del agua a calentar (4 litros). Pon el fuego al máximo y cuando el agua hierva totalmente , añade los langostinos todos a la vez (cuidado que no te salpique el agua y te quemes). En ese momento el agua dejará de hervir, seguir con el fuego al máximo. Pasado entre 1 minuto y 2 minutos la agua empezará de nuevo a moverse y los langostinos cambiarán de color. Es el momento de sacarlos. Pon el cacharro de agua helada junto a la olla con los langostinos cocidos. Ahora saca rápidamente todos los langostinos y ponlos en el agua helada. Si notas que el agua se calienta, aunque solo sea un poco, añade más hielo. Deja durante 15 minutos en el agua fría y luego escurre. Y listo, los langostinos están cocidos y listos para servir así que fuera de la cocina y a comer!!!! Como podáis imaginar la comida ha sido una maravilla no solo por la calidad del producto la forma con ha sido preparada, con mucho amor y “Know How” pero también porque estábamos con nuestra familia Ondarresa, Gracias Nereia y Goiko por un día tan maravilloso. Amigos espero que vos ha gustado este relato y las recetas de nuestro Goiko, no vos olvides por favor de dejar vuestro comentario en mi pagina. Muchas Gracias.