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      "author": "steemitboard",
      "body": "Congratulations @toscano! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@toscano/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@toscano) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=toscano)_</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/steemitboard/@steemitboard/the-steem-community-has-lost-an-epic-member-farewell-woflhart\"><img src=\"https://steemitimages.com/64x128/https://cdn.steemitimages.com/DQmQWnM36SWCPGn98nY83M1ArgweMz5fnovQEp2E4FiDdug/Wolfhart_header.png\"></a></td><td><a href=\"https://steemit.com/steemitboard/@steemitboard/the-steem-community-has-lost-an-epic-member-farewell-woflhart\">The Steem community has lost an epic member! Farewell @woflhart!</a></td></tr><tr><td><a href=\"https://steemit.com/steemtoolbar/@steemitboard/steemtoolbar-update-display-bug-fixed\"><img src=\"https://steemitimages.com/64x128/http://i.cubeupload.com/7CiQEO.png\"></a></td><td><a href=\"https://steemit.com/steemtoolbar/@steemitboard/steemtoolbar-update-display-bug-fixed\">SteemitBoard - Witness Update</a></td></tr><tr><td><a href=\"https://steemit.com/steem/@steemitboard/do-not-miss-the-coming-rocky-mountain-steem-meetup-and-get-a-new-community-badge\"><img src=\"https://steemitimages.com/64x128/https://cdn.steemitimages.com/DQmUphCGZFWgt6bJ1XTtunV7esnwy6bxnGqcLcHAV3NEqnQ/meetup-rocky-mountain.png\"></a></td><td><a href=\"https://steemit.com/steem/@steemitboard/do-not-miss-the-coming-rocky-mountain-steem-meetup-and-get-a-new-community-badge\">Do not miss the coming Rocky Mountain Steem Meetup and get a new community badge!</a></td></tr></table>\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "author": "elinavidwicz",
      "body": "<center> 8 </center>\n\nLlévate de mí.\nAnsíame, agótame, viérteme, sacrifícame.\nPídeme. Recógeme, contiéneme, ocúltame.\nQuiero ser de alguien, quiero ser tuyo, es tu hora\nSoy el que pasó saltando sobre las cosas,\nel fugante, el doliente.\n\nPero siento tu hora,\nla hora de que mi vida gotee sobre tu alma,\nla hora de las ternuras que no derramé nunca,\nla hora de los silencios que no tienen palabras,\ntu hora, alba de sangre me nutrió de angustias, \ntu hora, medianoche que me fue solitaria.\n\nLibértame de mí. Quiero salir de mi alma.\nYo soy esto que gime, esto que arde, esto que sufre.\nYo soy esto que ataca, esto que aúlla, esto que canta.\nNo, no quiero ser esto.\nAyúdame a romper estás puertas inmensas.\nCon tus hombros de seda desentierra estás anclas.\nAsí crucificaron mi dolor una tarde.\n\nQuiero no tener límites y alzarme hacia aquel astro.\nMi corazón no debe callar hoy o mañana.\nDebe participar de lo que toca,\ndebe ser de metales, de raíces, de alas.\nNo puedo ser piedra que se alza y que no vuelve,\nno puedo ser la sombra que se deshace y pasa.\n\nNo, no puede ser, no puede ser, no puede ser.\nEntonces gritaría, lloraría, gemiría.\nNo puede ser, no puede ser.\nQuién iba a romper está vibración de mis alas?\nQuién iba a exterminarme? Qué designio, qué palabra?\nNo puede ser, no puede ser, no puede ser.\nLibértame de mí. Quiero salir de mi alma.\n\nPorque tú eres mi ruta. Te forjé en lucha viva.\nDe mí pelea oscura contra mí mismo, fuiste.\nTienes de mí ese sello de avidez no saciada.\nDesde que yo los miro tus ojos son más tristes.\nVamos juntos. Rompamos este camino juntos.\nSeré la ruta tuya. Pasa. Déjame irme.\nAnsíame, agótame, viérteme, sacrifícame.\nHaz tambalear los cercos de mis últimos límites.\n\nY que yo pueda, al fin, correr en fuga loca,\ninundando las tierras como un río terrible,\ndesatando estos nudos, ah Dios mío, estos nudos,\ndestrozando,\nquemando,\narrasando\ncomo una lava loca lo que existe,\ncorrer fuera de mí mismo, perdidamente,\nlibre de mí, furiosamente libre.\nIrme,\nDios mío,\nirme!\nPablo Neruda.\n\n\nQuizá este sea el  poema que me más gusta de una de las antologías que he podido leer de Pablo Neruda. Pertenece al libro El hondadero entusiasta, compuesto desde comienzos de 1923 hasta comienzos del año siguiente. Del manuscrito original entre los versos 8 y 9 el autor eliminó el siguiente verso: «la hora tuya de este vértigo que nos entrega juntos».\n\n\nAprovecho para dejarlo acá...",
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      "author": "steemitboard",
      "body": "Congratulations @toscano! You have completed some achievement on Steemit and have been rewarded with new badge(s) :\n\n[![](https://steemitimages.com/70x80/http://steemitboard.com/notifications/votes.png)](http://steemitboard.com/@toscano) Award for the number of upvotes\n\nClick on any badge to view your own Board of Honor on SteemitBoard.\n\nTo support your work, I also upvoted your post!\nFor more information about SteemitBoard, click [here](https://steemit.com/@steemitboard)\n\nIf you no longer want to receive notifications, reply to this comment with the word `STOP`\n\n> Upvote this notification to help all Steemit users. Learn why [here](https://steemit.com/steemitboard/@steemitboard/http-i-cubeupload-com-7ciqeo-png)!",
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      "body": "Poeta Chileno sus poemas han sido traducido en los mas distintos idiomas conocidos, aqui presento algunas fotos del gran premio nobel de literatura\n\n\n\nhttps://youtu.be/z3LrPW3N7H4\n\n\n\nEntrvista de Gabriel Garcia Marquez a Pablo Neruda\n\nhttps://youtu.be/1520QZIclmI\n\n\nmas informacion  aqui:  https://es.wikipedia.org/wiki/Pablo_Neruda",
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      "body": "@@ -174,16 +174,101 @@\n W3N7H4%0A%0A\n+%0A%0AEntrvista de Gabriel Garcia Marquez a Pablo Neruda%0A%0Ahttps://youtu.be/1520QZIclmI%0A%0A%0A\n mas info\n@@ -329,34 +329,4 @@\n ruda\n-%0A%0Ahttps://youtu.be/1520QZIclmI\n",
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      "body": "El Caldo verde es el plato nacional portugués, por encima del bacalao y otras delicias gastronómicas de este país. Se elabora en el norte, usando una variedad de col gallega que llaman “couve galega”, que se cultiva entre las vides, a orillas del Miño, e incluso en algunos patios de Lisboa. Es una col de hojas largas, que se usa casi exclusivamente para esta sopa,  ya que hay que cortarla muy fina para la sopa.\n\n![](https://steemitimages.com/DQmS4FS76kjxK63G5Xg7ud1DSmqj5yAruumm2yAEPXBP4vb/image.png)\n\n370 gr. col gallega o en su defecto col verde rizada, 1 cebolla, 2 dientes de ajo, 4 cucharadas de aceite de oliva, 500 gr. patatas harinosas, 150 gr. chorizo ahomado, sal, pimienta negra recién molida\n\n![](https://steemitimages.com/DQmPaFox4Ha1QKaM7DmPGjPkqH2irLk8VXxYsMEXaAuVAjV/image.png)\n\n![](https://steemitimages.com/DQmXMZFM4ZT9QehY2t2nM5KwfRMkGNbHBYB9FctTbxHhWQX/image.png)\n\nLa elaboración. Se lavan las hojas de col y se cortan en tiras muy finas. Se reservan. Pela y pica finos la cebolla y los ajos, para dorarlos luego en un poco de aceite de oliva, en una cacerola. Una vez que la cebolla queda transparente añade las patatas peladas y en rodajas gruesas. Añade agua hasta cubrir, tapa y deja cocer a fuego lento unos 25 minutos, o hasta que las patatas queden muy tiernas.\n\n![](https://steemitimages.com/DQmVdxoRUkH3gqNX6xt9ZmS1ZeAZTrZfDcvMgPzvrEQudsR/image.png)\n\nTritura usando una batidora o pasando el caldo por un pasapurés. Si usas batidora no tritures en exceso, gusta que queden algunos trozos de patata. Fríe el chorizo en rodajas en una sartén sin grasa, durante 10 minutos. Escurre el exceso de grasa y vierte el chorizo en la sopa. Ponemos a punto de sal y pimienta. Añade la col en tiras finas y deja cocer a fuego lento unos 5 minutos.\n\n![](https://steemitimages.com/DQmc6K38bSWWrnd74UAbMuhRns6Q6qPn1Xq7fAxkELH8xbG/image.png)\n\nSirve la sopa en tazones, decorando con las rodajas de chorizo e incluso un chorrito de aceite de oliva, en cada plato. Tradicionalmente se acompaña de pan de maíz, broa de milho, típico del norte de Portugal, de corteza muy gruesa. Nada mejor que un vinho verde, afrutado y fresco, para acompañar este plato.\n\n![](https://steemitimages.com/DQmUhUkPRc2bF34QzXVbRpKS25bhLv4N9QP1UyBQb9pEWU9/image.png)\n![](https://steemitimages.com/DQmf8ahETBtkULqYWJVVuvfkV5hkJAezFpoaqz43j2cyZKW/image.png)\n\nVía | Culinaria Könemann, Especialidades Europeas, tomo 2. En Directo al Paladar | Todo sobre sopas.",
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      "body": "El Caldo verde es el plato nacional portugués, por encima del bacalao y otras delicias gastronómicas de este país. Se elabora en el norte, usando una variedad de col gallega que llaman “couve galega”, que se cultiva entre las vides, a orillas del Miño, e incluso en algunos patios de Lisboa. Es una col de hojas largas, que se usa casi exclusivamente para esta sopa,  ya que hay que cortarla muy fina para la sopa.\n\n![](https://steemitimages.com/DQmS4FS76kjxK63G5Xg7ud1DSmqj5yAruumm2yAEPXBP4vb/image.png)\n\n370 gr. col gallega o en su defecto col verde rizada, 1 cebolla, 2 dientes de ajo, 4 cucharadas de aceite de oliva, 500 gr. patatas harinosas, 150 gr. chorizo ahomado, sal, pimienta negra recién molida\n\n![](https://steemitimages.com/DQmPaFox4Ha1QKaM7DmPGjPkqH2irLk8VXxYsMEXaAuVAjV/image.png)\n\n![](https://steemitimages.com/DQmXMZFM4ZT9QehY2t2nM5KwfRMkGNbHBYB9FctTbxHhWQX/image.png)\n\nLa elaboración. Se lavan las hojas de col y se cortan en tiras muy finas. Se reservan. Pela y pica finos la cebolla y los ajos, para dorarlos luego en un poco de aceite de oliva, en una cacerola. Una vez que la cebolla queda transparente añade las patatas peladas y en rodajas gruesas. Añade agua hasta cubrir, tapa y deja cocer a fuego lento unos 25 minutos, o hasta que las patatas queden muy tiernas.\n\n![](https://steemitimages.com/DQmVdxoRUkH3gqNX6xt9ZmS1ZeAZTrZfDcvMgPzvrEQudsR/image.png)\n\nTritura usando una batidora o pasando el caldo por un pasapurés. Si usas batidora no tritures en exceso, gusta que queden algunos trozos de patata. Fríe el chorizo en rodajas en una sartén sin grasa, durante 10 minutos. Escurre el exceso de grasa y vierte el chorizo en la sopa. Ponemos a punto de sal y pimienta. Añade la col en tiras finas y deja cocer a fuego lento unos 5 minutos.\n\n![](https://steemitimages.com/DQmc6K38bSWWrnd74UAbMuhRns6Q6qPn1Xq7fAxkELH8xbG/image.png)\n\nSirve la sopa en tazones, decorando con las rodajas de chorizo e incluso un chorrito de aceite de oliva, en cada plato. Tradicionalmente se acompaña de pan de maíz, broa de milho, típico del norte de Portugal, de corteza muy gruesa. Nada mejor que un vinho verde, afrutado y fresco, para acompañar este plato.\n\n![](https://steemitimages.com/DQmUhUkPRc2bF34QzXVbRpKS25bhLv4N9QP1UyBQb9pEWU9/image.png)\n![](https://steemitimages.com/DQmf8ahETBtkULqYWJVVuvfkV5hkJAezFpoaqz43j2cyZKW/image.png)\n\nVía | Culinaria Könemann, Especialidades Europeas, tomo 2. En Directo al Paladar | Todo sobre sopas.",
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