desfio silenciosamente palavras, com estes dedos que escrevem.
[tremer no desfolhar dos teus dedos]
fecham-se as pálpebras sobre o mundo, onde o coração acorda e regressa às profundeza da terra - as raízes cantam a melancolia, que só as feridas acalma.
[respiro a turbulência da vontade, como se fosse sangue do teu corpo]
sussurra o arvoredo, lá em cima, a brisa que me diz que quando as tuas mãos procuram as minhas,
[quando no regresso nascem as palavras que constroem a cadência dos poemas que escreves em mim]
o tempo segue o tempo e pois é ele - o tempo - que insistirá sempre em trazer-nos de volta.
sexta-feira, 23 de fevereiro de 2018
MEDITERRANEAN TUNA WRAP
http://www.lemontreedwelling.com/2013/08/mediterranean-tuna-wrap.html
Mediterranean Tuna Wrap
1 (8 inch) whole wheat tortilla
1 (5 oz.) can albacore tuna, drained
1 Tbsp. olive oil
1 Tbsp. chopped red onion
1 Tbsp. chopped green pepper
1 Tbsp. chopped kalamata olives
1 Tbsp. chopped sun dried tomatoes
1 Tbsp. crumbled feta cheese
In a small bowl, combine tuna, olive oil, red onion, green pepper, olives, sun dried tomatoes and feta cheese. Stir to combine.
Fill tortilla, roll, and cut in half.
http://www.lemontreedwelling.com/2013/08/mediterranean-tuna-wrap.html
Mediterranean Tuna Wrap
1 (8 inch) whole wheat tortilla
1 (5 oz.) can albacore tuna, drained
1 Tbsp. olive oil
1 Tbsp. chopped red onion
1 Tbsp. chopped green pepper
1 Tbsp. chopped kalamata olives
1 Tbsp. chopped sun dried tomatoes
1 Tbsp. crumbled feta cheese
In a small bowl, combine tuna, olive oil, red onion, green pepper, olives, sun dried tomatoes and feta cheese. Stir to combine.
Fill tortilla, roll, and cut in half.
Fluffy French Toast
http://www.holidaycottagepage.com/fluffy-french-toast/
Ingredients
2 Tablespoons Vegetable Oil
1 cup Flour
1 cup Milk
2 whole Eggs
1-¾ teaspoon Baking Powder
½ teaspoons Salt
1 teaspoon Sugar
⅛ teaspoons Ground Cinnamon
½ teaspoons Vanilla Extract
½ teaspoons Maple Flavoring (Optional, See Note Below)
10 slices Bread, Your Choice
Instructions
Note: if you do not use the maple flavoring, add an extra 1/2 teaspoon of vanilla extract.
Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients; stir until just combined. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.
Serve immediately. Enjoy!
http://www.holidaycottagepage.com/fluffy-french-toast/
Ingredients
2 Tablespoons Vegetable Oil
1 cup Flour
1 cup Milk
2 whole Eggs
1-¾ teaspoon Baking Powder
½ teaspoons Salt
1 teaspoon Sugar
⅛ teaspoons Ground Cinnamon
½ teaspoons Vanilla Extract
½ teaspoons Maple Flavoring (Optional, See Note Below)
10 slices Bread, Your Choice
Instructions
Note: if you do not use the maple flavoring, add an extra 1/2 teaspoon of vanilla extract.
Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients; stir until just combined. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.
Serve immediately. Enjoy!
COCOA BROWNIES
Makes 16 to 25 brownies
http://www.thetarttart.com/2013/03/alice-medrichs-cocoa-brownies/
Ingredients:
10 Tbsp (1-1/4 sticks) unsalted butter
1-1/4 cups sugar
3/4 cup plus 2 Tbsp unsweetened cocoa powder (natural or Dutch-process)
1/4 tsp salt
1/2 tsp vanilla extract
2 cold large eggs
1/2 cup all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then leveling it with a straight-edged knife or spatula — it should weigh nearly 2.5 ounces)
2/3 cup walnut or pecan pieces (optional—I didn’t use them)
Directions:
Preheat oven to 325 degrees F. Line an 8″ square pan (I used a 9″, which resulted in slightly flatter brownies) with parchment paper so that there is an overhang on each side.
Let a skilletful of water come to a gentle simmer. In a heatproof bowl, place the butter, sugar, cocoa powder, and salt, and place it in the skillet. Stir while the butter melts. Once the mixture is hot, remove the bowl from the skillet and let it cool until it’s only warm. Using a wooden spoon, stir in the vanilla, then stir in the eggs, one a time, vigorously. Once the batter looks shiny and well-blended, stir in the flour until no streaks remain. Vigorously beat the batter for 40 strokes. Stir in the nuts if using. Spread the batter evenly into the pan, then place it into the oven.
Bake until a toothpick in the middle comes out slightly moist with batter, 20 to 25 minutes (in my 9″ pan, it took about 20 minutes). Remove and let cool completely before lifting out of the pan and transferring to a cutting surface. Cut to your desired size.
Makes 16 to 25 brownies
http://www.thetarttart.com/2013/03/alice-medrichs-cocoa-brownies/
Ingredients:
10 Tbsp (1-1/4 sticks) unsalted butter
1-1/4 cups sugar
3/4 cup plus 2 Tbsp unsweetened cocoa powder (natural or Dutch-process)
1/4 tsp salt
1/2 tsp vanilla extract
2 cold large eggs
1/2 cup all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then leveling it with a straight-edged knife or spatula — it should weigh nearly 2.5 ounces)
2/3 cup walnut or pecan pieces (optional—I didn’t use them)
Directions:
Preheat oven to 325 degrees F. Line an 8″ square pan (I used a 9″, which resulted in slightly flatter brownies) with parchment paper so that there is an overhang on each side.
Let a skilletful of water come to a gentle simmer. In a heatproof bowl, place the butter, sugar, cocoa powder, and salt, and place it in the skillet. Stir while the butter melts. Once the mixture is hot, remove the bowl from the skillet and let it cool until it’s only warm. Using a wooden spoon, stir in the vanilla, then stir in the eggs, one a time, vigorously. Once the batter looks shiny and well-blended, stir in the flour until no streaks remain. Vigorously beat the batter for 40 strokes. Stir in the nuts if using. Spread the batter evenly into the pan, then place it into the oven.
Bake until a toothpick in the middle comes out slightly moist with batter, 20 to 25 minutes (in my 9″ pan, it took about 20 minutes). Remove and let cool completely before lifting out of the pan and transferring to a cutting surface. Cut to your desired size.
Les enfants qui s’aiment s’embrassent debout
Contre les portes de la nuit
Et les passants qui passent les désignent du doigt
Mais les enfants qui s’aiment
Ne sont là pour personne
Et c’est seulement leur ombre
Qui tremble dans la nuit
Excitant la rage des passants
Leur rage, leur mépris, leurs rires et leur envie
Les enfants qui s’aiment ne sont là pour personne
Ils sont ailleurs bien plus loin que la nuit
Bien plus haut que le jour
Dans l’éblouissante clarté de leur premier amour
(Jacques Prévert)
Contre les portes de la nuit
Et les passants qui passent les désignent du doigt
Mais les enfants qui s’aiment
Ne sont là pour personne
Et c’est seulement leur ombre
Qui tremble dans la nuit
Excitant la rage des passants
Leur rage, leur mépris, leurs rires et leur envie
Les enfants qui s’aiment ne sont là pour personne
Ils sont ailleurs bien plus loin que la nuit
Bien plus haut que le jour
Dans l’éblouissante clarté de leur premier amour
(Jacques Prévert)
abnóxio
adename
açoite
alcagoita
alcaparra
alvaneu
anacrónico
ancila
aravia
astrágalo
atossicar
babeca
baderna
bagulho
bambaré
bandulho
baquista
baraça
beldroega
belzebu
berimbau
bíbulo
cá
cabaré
cainhar
chá
chachafrulho
chupar
cretino
cuecas
cuvico
d
engulho
escabeche
esbandorrar
escampar
escanifobético
escanchar
espotar
escabeche
feldspato
fosquinhas
frufru
folipo
gasganete
gosma
grazina
ginge
haste
herege
haurir
hein
hisope
hortaliça
hipotenusa
incha
isagoge
iterar
jactância
júbilo
jocoso
jeca
javardo
jarrete
jurimum
lábia
lacrau
labrego
licrança
ligral
macróstico
mangrar
momice
micagem
misógino
meretriz
mesquinho
mesto
momo
macambúzio
negaça
néscio
neófito
nosocômio
nulípara
nédio
remocar
retouça
nenuído
oblato
osfresia
ovençal
oblisco
parálio
pervencer
pechisbeque
pimpolho
pingarelho
pérvio
quadradão
quebra-rabicho
queteliquê
quiasma
quinze
quinquilharia
rabo
rabicho
rincho
reverberar
rorejar
remanso
sacada
sindético
sesmaria
séssil
sempiterno
sable
safardanas
séctil
surrelfa
tanado
trisage
trapacice
tabu
tagarela
taifa
tinhorão
tipiti
turgido
tiborna
ustular
puberdade
uivo
undívago
untuoso
usanca
urubu
vaca
valado
valete
ventanilha
vicinal
vinhoto
xerém
xaxim
xerimbalo
xucro
zafimeiro
zesto
zaga
zénite
ziguezague
zina
zurzir
zimbório
Ghost Heart
More than 3,200 people are on the waiting list for a heart transplant in the United States. Some won’t survive the wait. Last year, 340 died before a new heart was found.
The solution: Take a pig heart, soak it in an ingredient commonly found in shampoo and wash away the cells until you’re left with a protein scaffold that is to a heart what two-by-four framing is to a house.
Then inject that ghost heart, as it’s called, with hundreds of millions of blood or bone-marrow stem cells from a person who needs a heart transplant, place it in a bioreactor - a box with artificial lungs and tubes that pump oxygen and blood into it - and wait as the ghost heart begins to mature into a new, beating human heart.
Doris Taylor, director of regenerative medicine research at the Texas Heart Institute at St. Luke’s Episcopal Hospital in Houston, has been working on this— first using rat hearts, then pig hearts and human hearts - for years.
The process is called decellularization and it is a tissue engineering technique designed to strip out the cells from a donor organ, leaving nothing but connective tissue that used to hold the cells in place.
This scaffold of connective tissue - called a “ghost organ” for its pale and almost translucent appearance - can then be reseeded with a patient’s own cells, with the goal of regenerating an organ that can be transplanted into the patient without fear of tissue rejection.
This ghost heart is ready to be injected with a transplant recipient’s stem cells so a new heart - one that won’t be rejected - can be grown.
More than 3,200 people are on the waiting list for a heart transplant in the United States. Some won’t survive the wait. Last year, 340 died before a new heart was found.
The solution: Take a pig heart, soak it in an ingredient commonly found in shampoo and wash away the cells until you’re left with a protein scaffold that is to a heart what two-by-four framing is to a house.
Then inject that ghost heart, as it’s called, with hundreds of millions of blood or bone-marrow stem cells from a person who needs a heart transplant, place it in a bioreactor - a box with artificial lungs and tubes that pump oxygen and blood into it - and wait as the ghost heart begins to mature into a new, beating human heart.
Doris Taylor, director of regenerative medicine research at the Texas Heart Institute at St. Luke’s Episcopal Hospital in Houston, has been working on this— first using rat hearts, then pig hearts and human hearts - for years.
The process is called decellularization and it is a tissue engineering technique designed to strip out the cells from a donor organ, leaving nothing but connective tissue that used to hold the cells in place.
This scaffold of connective tissue - called a “ghost organ” for its pale and almost translucent appearance - can then be reseeded with a patient’s own cells, with the goal of regenerating an organ that can be transplanted into the patient without fear of tissue rejection.
This ghost heart is ready to be injected with a transplant recipient’s stem cells so a new heart - one that won’t be rejected - can be grown.
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