Edmonton Brazilian For Men

Recovery Workshop Poetry heifer Felix





The seniors are working to recover a tradition currently missing in the village of that tradition is to run heifers in the streets of the town, the work well advanced and will surely be ready for next February 21, where again take to the streets for joy and rejoiced Madarcos large and small.

Congratulations Letter Church Aniversary

Carnival speaking

CARNIVAL HAS ARRIVED!

I'll write a few lines
not know if you like,
if not to your liking
ought not to hear. Arriving on Sunday

fat and we should start:
morning Mass was to
no one should miss! And

leaving the church and the party began,
pocket that had a mazarrón

spreads and no one said "nothing". When were quieter

and nothing to suspect, erre que erre
some
start shrimps.
And a song is saying no one should be angry
,
that Carnival has arrived,
and if you want
jokes just get you home.
And I began to slather

colors and faces the same boys than girls
to see who was stronger. We then moved to Monday

With a little peace,
Although there was always some
While shrimp. Finally
lit on Tuesday,
The Mardi Gras:
Everybody was thinking
The heifer to prepare,
Because
afternoon arrival had to be started.
The heifer about preparing,
The girls
With sight and scarves and blankets
branches intertwine. Others seek
costumes, costumes disguise

The kids also look
cowbells and mayoral,
who with the rod in hand
The lead cow.
already come with the heifer
A town hall meeting

That there are neighbors and authority. There they ask permission

In case you want to,
And with this in your pocket
Salen to run around.
If anyone can find
already prepared:
If the tip does not give them gore
Cow.
After running the streets to the plaza
Van salt,
And here comes the killer
That shot is going to air.
already dead cow, and take
Bleeding,
That is the blood of the cow
Turned lemons.
A drink all you want That
no one should miss, because is evening

The round will begin.
The kids first,
The young men leave behind,
d door to door singing Songs
carnival. Some were given
chorizo,
Other eggs and something else,
Each one can
That no one has to oblige.
When the round ends

begin to prepare lunch in the tavern The
O in private homes. Some
prepare dinner, go out dancing Other
.
Guitar, Bottle and irons
mark the pace without stopping. Suddenly a voice
alerts
Dinner is ready,

All around the table or sitting or standing
If you can not sit.
Ash Wednesday
That is another story, there
no jacks or dance
All sad and mourn.
That with the cries and cries
buried sardine,
With these rods, bolting
Of those of bread,

The shortest under "pa" head poke.
Face full of flour and sheet
"pa" cover,
And she went out
And one which cures to sing. They sang the Miserere

and responsible for others, and is buried
sardine
With a dirge to sing. A minute's silence

and home to reflect,
Todito
dead sleep and wanting to rest. And here
the story ends,
The story of a carnival, an error
If I had
what I ought to forgive.

Almost There Kates Playground

The pot and other pig products

Day pot, prepared in a clay pot. It decolgaban sausages, steaks and also threw other pieces of meat. It stung, and the pot is fried. Were covered with oil and lasted up to one year. They ate mostly for mowing or days to be baked bread, using the oven. The greaves
became the last day of slaughter. He would go into a pot and go running around the fire with a little water. With an iron bucket, threw a bowl of pork rinds and butter a pot. The greaves were eaten cold, or sweet and savory pies made, using the baked bread. The the pig head is stripped. The ears washed well and opened with a longitudinal and then preserve it in salt. The language washed in hot water to get the coat, then got into the Gamella for Adobe. The gill and nose were preserved in salt or marinade. The legs were preserved in salt, removing the hooves when singed the pig. The bones of the head and jaw were rennet and tail and backbone were preserved in salt.

not sure if it

How To Tighten A Sew In Track

Felix speaks of the harvest and threshing

you like it, but I see it: The first time you start our agriculture are February and March, the land rises first, then he drops into the manure, which are the same cattle droppings mixed with straw. Or with the same sheep, with a rede to be changed every night. Then she turns around and planted the seed that belongs to every age. First potatoes, beets and beans, always in small amounts because the plots are very small. Was done with a pair of oxen or cows were tame and shot with wooden and iron tools that are giving the land back. These tools we said plows and yokes that were matched.
The vegetables were collected in the fall, all people gathered by hand, piece by piece. After sown cereals, wheat, rye and barley spent the winter. In the spring families thinning out weeds to grow more grain and called weeding. Mowing

Then came the harvest that began to clarify the day. Came to the plot with a sickle and a sock and cut ... breakfasted in a little while, with very pooco time started again after lunch, after lunch it was a stew with chickpeas, bacon and meat of sheep, which we raised in our home and a bit of rancid butter. And all this to the heat, you sweat ran through the body. If caught you a tree nearby, then that day was extraordinary. Barely
close your eyes in the siesta, our parents said "Come on, above, which have much homework! And with all the heat to mow again and when I was falling in the afternoon we started to tie it with a few straws, called Swifts, which were taken from the same mana, as it was called, and made a few very large bundles it was called do . After a few piles were placed in positions with some storms becoming wet when they appeared at least possible. In those piles were called tresnales . When
The harvest was over it started to charge the carts and taken to the ages. This is called carrying and was becoming an oak so we called round placement completed in peak calase not with water. From there it was taking to prepare the heap, on top of a meadow that had no moisture would be round because after threshing.

Threshing Threshing was drawn by a pair of donkeys or cows, which circled round all day on the mound. had to turn it around from time to time and when the straw was ground and had already released and the grain, it was a lot that had to be separated after the wheat from the chaff. Had to wait for the air and came with a pitchfork is pulled at a height, as the air safe to come with great views that the grain is separated from the chaff and when they were separated, there were screens and finished fat and remove the speck that was called pellets. The grain of wheat was carried to the mill where the flour was made. This was put in a CIAZO, and the move is needed to separate the flour from the bran, the flour was to make bread and bran was for animals.
The bread is baked in home ovens ten or twelve days, and feed our families.
And here ends the history of our agriculture in the forties.

Does Hot Water Shrink Merino Wool

hams and sausages

To prepare the ham curing was covered with salt for about a month, throwing more salt at 15 days and moving you a little. Then they got into a pile with water for a day and were pressed to hang. Two months after the hanging was "painted" with vinegar and pepper to not enter it or moth-eaten bugs. It was left to cure at least six months but could be up to two years.
The day is cut the pork, the meat was chopped up with knives and shears to make sausages . After that came the machines. Seasoned meat into the Gamella with garlic, paprika and salt. Some families will also threw black pepper. The dressing was put to eye, but had a ratio of about 20g of salt and pepper per pound of meat. Kneaded with fists and let stand overnight. The next day he began to pressing, at first hand, then and machines. "Knitting pal meat the goal."
When you're stuffing the casings have to click to get out the air. reprietan also so they are well tied and made sausage. Then hung for at least three weeks, but can also be eaten fresh after passing through the pan. Sausage