Description:
Here I am again with some tips on how to use the web to save time and money. I came across this website with Cheap Hotels in Barcelona and Cheap Hotels in Madrid and like to share with you.


Ingredients:
Madrid is a lively city, modern, with thousands of events, and things to see and do.

Also has one the most beautiful buildings in the World: The Plaza Mayor

So, if you are planning a travel to Spain, don't forget to check this website for affordable Accommodation in Barcelona or Madrid.

Directions:
In Spanish: Hoteles en Barcelona e Hotels en Madrid

Description:
Lets face it, we've all done this before. Right clicking on a nice picture or image from the web and using it for our own use? It's not wrong if you're not making a profit from it. But we all want to protect our own pictures and images, especially those that we worked hard at creating right? The professionals 'watermark' their images. Now we can do it too.

Ingredients:
- Photoshop

- your picture/image

- your own logo or symbol, or a text as desired

Directions:
1. Open your picture/image.

2. Select the type tool and type the copyright symbol or any other text you want to use as a watermark.

3. While you're still in the type tool dialog, click the color swatch, and set the color to 50% gray or RGB values 128-128-128. **If you'd like the watermark a little more visible, try a color value of 60% gray

4. Now click OK to exit the type tool.

5. Resize and position your text as desired.

6. Double click on a blank area of the type layer in the layer palette to bring up the layer styles dialog.

7. Apply the Bevel and Emboss effect and adjust the setting as you wish.

8. In the layers palette, change the blend mode for the type layer to Hard Light.

You can also use your own logo or symbol to use as a watermark. You can use the watermark anytime you wish by saving it as a Photoshop file so that you can drag and drop the layer to any of your pictures or images whenever you like.




Source: Photoshop

Description:
Do you need some advice to balance your work and your life?
Well, I do, specially with two kids.

I found this personal development blog, KSuccess, with several tips for balancing life, work, kids, inspirational quotes, and more.

I specially like this articles:
- Listening can make you a better parent
- Top Five Signs Your Work/Life Balance Needs Adjustment
- Mastering Work and Life Balance & Having More Fun

Here some tips for you:
Enjoy!

Ingredients:
* Balancing Work
* Balancing Life

Directions:
* Don’t try to do it all in a day
* Tell people no
* Don’t strive for perfection

Try and tell me if it helps you.

Description:
In Brazil we have pumpkin with sun-dried beef, but we couldn’t find sun-dried beef and catupiry cheese.

So we decided to adapt the recipe to the ingredients we found here.

Ingredients:
For our “homemade catupiry”:

- 2 tablespoons of butter
- 2 tablespoons of corn flour
- 300 ml of milk
- salt
- 200 g of cheese spread

For the minced beef:

- 800 g of minced beef
- olive oil
- 4 minced garlic teeth
- parsley, sage, thyme, rosemary (French herb mix)
- salt
- Worcestershire sauce

1 medium pumpkin

Directions:
For our “homemade catupiry”:



- Melt the butter in a saucepan over a low heat.
- Add the corn flour and stir until smooth
- Cook over a low heat for 1-2 minutes
- Remove from the heat and gradually add the milk stirring after every addition
- Return to the heat and bring to the boil stirring continuously until thickened
- Remove from the heat, add the cheese spread and mix until smooth
- Add grated cheese and mix it.
- Reserve

For the minced beef:
- Put the garlic in the olive oil in a large pan and cook until browned.
- Add the beef cook over gentle heat, stirring until browned
- Add the remaining ingredients taste
- Bring to the boil, cover and simmer for about 45 minutes, stirring occasionally
- Reserve




Pumpkin
- Open a hole on the top of the pumpkin and remove all the seeds and strings
- Cook the pumpkin for 10 minutes in a microwave between 600-800 Watts
- Through the hole dig the pumpkin as far as you can without break it
- Join its contents to the minced and cook for another 10 minutes in low heat




- Add the “homemade catupiry” to the minced and mixed




- Put everything inside the pumpkin and close it.




Enjoy!





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Description:
Everybody asked me to translate this giant Twix recipe: Twix Gigante

I hope you can understand and follow my directions!

Ingredients:
Tea Finger biscuit – 3 packs (+/- 800 g)


Soft Caramel candies (700g)


Chocolate Bars (2kg)


Butter or soft margarine
Milk 2 cups
Waxed paper for pan
A Twix shaped pan (use your imagination)



Directions:
Melt half of your chocolate, spread it in your Twix shape pan.





Refrigerate, it will looks like this:



Melt caramel candies with milk and slowly spread it over the top of the cold chocolate


Triturate all tea finger biscuit with butter or soft margarine and spread it over the top of melted caramel




Melt and spread the remaining chocolate.


Refrigerate again.


And, that’s it!


A Giant Twix!




Source: Giant Twix

Description:
Fiquei surpresa quando descobri que o Renato só conhece o pavê sonho de valsa... e os deliciosos pavês de frutas?
Tive que fazer para ele experimentar...

Ingredients:
- 1 lata de pêssego em calda
- 1 pacote de biscoito picado (pode ser champagne ou maisena, eu particularmente não gosto de biscoito champagne)
- 2 gemas
- 1 lata de leite condensado
- 1 lata de creme de leite
- 1 1/2 lata de leite
- 4 claras
- açúcar (o quanto você desejar, eu costumo usar 4 colheres de sopa)

Directions:
Para o creme: coloque em uma panela, as gemas, o leite condensado e o leite. Leve ao fogo e misture até engrossar. Reserve.

Pique metade dos pêssegos em pedacinhos. O restante corte em fatias para decorar. Reserve.

Bata as claras em neve e vá acresentando o açúcar aos poucos, sempre batendo até obter um suspiro firme. Acrescente o creme de leite e misture suavemente. Reserve.

Em um refratário, coloque a metade dos biscoitos picados. Faça uma mistura de 3/4 de xícara (chá) da calda do pêssego, 3/4 de xícara (chá) de água, e jogue a metade sobre os biscoitos. A seguir cubra com metade do creme. Distribua os pessêgos picados e entao espalhe a outra parte do creme. Cubra com o restante dos biscoitos e jogue sobre eles o restante da mistura da calda de pessêgo.

Com uma colher espalhe o suspiro e decore com as fatias de pêssego.

Leve a geladeira por no mínimo 4 horas.

Ingredients:
- 1 kg de peito de frango desossado cozido e desfiado
- 3 unidade(s) de tomate sem pele(s)
- 1 lata(s) de milho verde
- 2 dente(s) de alho amassado(s)
- quanto baste de azeite
- quanto baste de requeijão culinário
- 5 unidade(s) de batata cozida(s)
- quanto baste de azeitona picada
- 1 colher de (sopa) de farinha de trigo





Directions:
Faça um refogado com o alho, acrescente os tomates, o frango, um pouco do caldo e tempere a seu gosto (sal, caldo de frango, etc).

Acrescente o milho verde e as azeitonas picadas e deixe ferver um pouco para "pegar gosto".

A seguir engrosse esse refogado com 1 colher de (sopa) de farinha de trigo dissolvida em um pouco do caldo frio (do cozimento do frango).

Coloque o requeijão e misture.

Coloque em um refratário e reserve.

Com as batatas, faça um purê (também a seu modo) e cubra o frango.

Se desejar, cubra com batata palha para enfeitar.

Leve ao forno para derreter o queijo.

Sirva com arroz branco e uma salada de verde de sua preferência.