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      "body": "GARLIC.\n\nhttps://cdn.steemitimages.com/DQmUP4NUBckEtbMBbrhFrGZyCZF2Tq56hH7C7WwT5xWWMqG/image.png\n\nTo Clear Your Memory.\n\n The grandmother knows that the smell of garlic is as difficult to eliminate as the bad feelings that assault on stormy nights. Therefore, wet the table where it will chop the garlic, to prevent it is impregnated with the smell, and immediately wash after using it.\n  To eliminate the smell of garlic from your hands, rub them with a little parsley, a piece of ripe tomato or-in extreme cases-with coffee grounds.\n  And to dismiss him from the knife, he passes the edge several times between a raw carrot. It is infallible!\n\n To Conserve Its Freshness\n\nTake a good amount of garlic cloves in perfect condition, peel them, put them in a glass jar and cover them completely with olive oil.Tape the container well and store it in a cool and dry place.They will stay fresh for approximately six months.\n Another trick to preserve the freshness of garlic is to freeze it. That is, it is necessary to peel and chop the teeth before they thaw.\n Burning the roots when they are newly purchased is another way to prolong their freshness.\n\n To Facilitate Your Disgestion.\n\n Garlic can be heavy for some, if the teeth are cut in half and the green vein is removed, they will be easier to digest.\n\n To Peel It Easily.\n\n Grandma dips garlic cloves in a bowl of water for a few oras, and that's it! Sometimes he also goes to an old trick he learned from his grandmother: he gently taps the flattened end of his teeth, while repeating these words:\n\n       Who garlic wants to peel\n        and does not want to die trying\n       must hit with success\n       if you do not want to despair.\n\n To Fish It Before It Makes Evil.\n\n The presence of garlic in the dishes annoys some diners.To avoid bad times, the grandmother buries a toothpick to the garlic cloves.This way, it is easy to remove them before serving.\n\n To Protect Mud Containers\n\n Cooking in an earthenware container of an incomparable flavor to the meals. Before using them for the first time, the grandmother rubs them with a clove of garlic, to seal the pores and prevent cracks from forming in contact with the fire.\n\nSo that it does not get bitter.\n\n When too much is fried, the taste of the garlic becomes a bit bitter, so it is best to put it to brown when the oil is hot, and remove it before it burns.\n Long years of experience have also taught Grandma that if garlic gets too hot, it loses its aroma and flavor. That's why she adds it to her preparations at the last moment.\n\n                ARTICHOKES OF ETERNAL GREEN.\n\nhttps://cdn.steemitimages.com/DQmPm2HGHnKsuFfYpNV1bcHLu9rmGAFJvPH4vdTAbP2hBRz/image.png\n\n If you are not going to prepare the artichokes immediately after cleaning them, the grandmother submerges them in water to which you have added a few drops of limes. If the artichokes are preserved as the beautiful poem by Garcia Lorca: green, I want you green.\n\n! [] (https://cdn.steemitimages.com/DQmdeJ6WavyM4YLfScAep5ZKR4jX6vLxfC12Bf3vFr8fZFy/image.png)",
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      "body": "Salad dressing.\n\nhttps://cdn.steemitimages.com/DQmR5Yks6ECx9YAjpkpo44EMNot9cuAU7xhH4r4DTi532K8/image.png\n\nThe popular wisdom gives us the hand in various matters, with accurate advice that applies both love and cooking. When preparing the most traditional dressing for salads, the grandmother remembers this old refrain:\n\nvinegar like a miser,\noil as a millionaire,\ncome out as a sage.\n\nThe grandmother first combines the salt with the oil, so that the vinegar dissolves well. If you go your hand on this last ingredient, go to a trick rescued from the gastronomy in the Middle Ages: add a salad to the salad of breadcrumbs and stir several times. The crumb absorbs the excess of vinegar, and the salad will be soft and appetizing.\n\nWATER.\n\nhttps://cdn.steemitimages.com/DQma8E73efbiSsHiGNA3o8G5ZUJWjYLaTB8YcqHd9Y2TqBY/image.png\n\nDuring Food Cooking.\n\nIf you are preparing boiled foods and the water evaporates, do not add cold water, as they can be hard. Also, as the water in the pot will stop boiling, more time will be needed for cooking, increasing the energy expenditure, And these-as the grandmother remembers-are times of saving.\n\nTo Prolong the Life of Food.\n\nThe grandmother always uses boiled water, because the tap has a large number of germs that accelerate the decomposition of food.\n\nSo that it boils quickly.\n\nGrandma's trick is infallible: add a teaspoon of salt to the water.\n\nFor An Exquisite And Mysterious Taste.\n\nIn homage to ancient times and good memories, the grandmother keeps spring water in a clay pot, which she covers with guajabo leaves. The liquid acquires a delicious and incomparable flavor.\n\nAvocados\n\n! [] (https://cdn.steemitimages.com/DQmaCTHikhHrywBZJ1D5HXjhQ8gkA2JMTDsNcnJr9xJfeik/image.png)\n\nTo mature them.\n\nPut them in a paper bag along with an apple.\n\nTo maintain its flavor.\n\nThe grandmother recommends adding the avocados to the preparation when it has already been removed from the fire. The excessive heat is bad for them: they thunderously mush and lose the best of their flavor.\n\nSo that they do not turn black.\n\nAfter opening, avocados are blackened in minutes. To avoid this, spray them with lemon or pineapple juice.\n\n\nFor the next blog I will talk about: garlic, artichokes of eternal greenery and smoked foods",
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      "body": "AJO.  \n\nhttps://cdn.steemitimages.com/DQmUP4NUBckEtbMBbrhFrGZyCZF2Tq56hH7C7WwT5xWWMqG/imagen.png\n\nPara Borrar Su Recuerdo.\n\n La abuela sabe que el olor a ajo es tan dificil de eliminar como los malos presentimientos que asaltan en noches de tormenta.Por eso, moja la tabla donde va a picar los ajos, para evitar que se impregne con el olor, y la lava inmediatamente despues de usarla.\n  Para eliminar de sus manos el olor a ajo, las frota con un poco de perejil, un trozo de tomate maduro o-en casos extremos-con poso de cafe.\n  Y para despedirlo del cuchillo, pasa el filo varias veces entre una zanahoria cruda.¡Es infalible!\n\n Para Conservar Su Frescura.\n\nTome una buena cantidad de dientes de ajo en perfecto estado, pelelos, pongalos en un frasco de cristal y cubralos completamente con aceite de oliva.Tape bien el recipiente y guardelo en un lugar fresco y seco.Se mantendran frescos durante aproximadamente seis meses.\n Otro truquito para conservar la frescura del ajo es congelarlo.Eso si, es necesario pelar y picar los dientes antes de que se descongelen.\n Quemarles las raices cuando estan recien comprados es otra forma de prolongar su frescura.\n\n Para Facilitar Su Disgestion.\n\n El ajo puede resultar pesado para algunos, si los dientes se parten por la mitad y se les retira la venita verde, seran mas faciles de digerir.\n\n Para Pelarlo Con Facilidad.\n\n La abuela sumerge los dientes de ajo en un recipiente con agua durante unas oras, ¡y listo!. A veces tambien acude a un viejo truco que aprendio de su abuela:golpea suavemente el extremo achatado de los dientes, mientras repite estas palabras:\n\n       Quien ajos desea pelar\n        y no quiere morir en el intento\n       debe golpear con acierto\n       si no se quiere desesperar.\n\n Para Pescarlo Antes De Que Haga Maldades.\n\n La presencia del ajo en los platos molesta a algunos comensales.Para evitarles malos ratos, la abuela les entierra un palillo a los dientes de ajo.De esta forma, le resulta facil retirarlos antes de servir.\n\n Para Proteger Los Recipientes De Barro.\n\n Cocinar en recipiente de barro de la un sabor incomparable a las comidas.Antes de usarlos por primera vez, la abuela los frota con un diente de ajo, para sellar los poros y evitar que se formen fisuras al contacto con el fuego.\n\nPara Que No Se Ponga Amargo.\n\n Cuando se frie demasiado, el sabor del ajo se torna un poco amargo;por eso lo mejor es ponerlo a dorar cuando el aceite esta bien caliente, y retirarlo antes de que se queme.\n Los largos años de experiencia tambien le han enseñado a la abuela que si el ajo se calienta demasiado, pierde su aroma y sabor.Por eso, ella lo añade a sus preparaciones en el ultimo momento.\n\n                ALCACHOFAS DE ETERNO VERDOR.\n\nhttps://cdn.steemitimages.com/DQmPm2HGHnKsuFfYpNV1bcHLu9rmGAFJvPH4vdTAbP2hBRz/imagen.png\n\n Si no va a preparar las alcachofas inmediatamente despues de limpiarlas, la abuela las sumerge en agua a la que le ha agregado unas gotas de limos.Asi las alcachofas se cpnservaran como el bello poema de Garcia Lorca:VErde, que te quiero verde.\n\n![](https://cdn.steemitimages.com/DQmdeJ6WavyM4YLfScAep5ZKR4jX6vLxfC12Bf3vFr8fZFy/imagen.png)",
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      "body": "Aderezo Para Ensalada.\n\nhttps://cdn.steemitimages.com/DQmR5Yks6ECx9YAjpkpo44EMNot9cuAU7xhH4r4DTi532K8/imagen.png\n\nLa sabiduria popular nos da la mano en diversos asuntos, con certeros consejos que se aplican tanto el amor como a la cocina.A la hora de preparar el mas tradicional aderezo para ensaladas, la abuela recuerda este viejo refran:\n\nvinagre como un avaro,\naceite como un millonario,\nsal como un sabio.\n\nLa abuela combina primero la sal con el aceite, para que se disuelva bien el vinagre.Si se le va la mano en este ultimo ingrediente, acude a un truco que rescato de la gastronomia en la Edad Media:le agrega a la ensalada una bolitas de miga de pan y revuelve varias veces.La miga absorvera el exceso de vinagre, y la ensalada quedara suave y apetitosa.\n\nAGUA.\n\nhttps://cdn.steemitimages.com/DQma8E73efbiSsHiGNA3o8G5ZUJWjYLaTB8YcqHd9Y2TqBY/imagen.png\n\nDurante La Coccion De Alimentos.\n\nSi esta preparando alimentos hervidos y se evapora el agua, no añada agua fria, ya que pueden quedar duros.Ademas, como el agua que esta en la olla dejara de hervir, se necesitara mas tiempo para la coccion, aumentando el gasto de energia,Y estos-como recuerda la abuela-son tiempos de ahorro.\n\nPara Prolongar La Vida De Los Alimentos.\n\nLa abuela siempre usa agua hervida, pues la del grifo tieneuna gran cantidad de germenes que aceleran la descomposicion de los alimentos.\n\nPara Que Hierva Rapidamente.\n\nEl truco de la abuela es infalible:le agrega al agua una cucharadita de sal.\n\nPara Un Exquisito Y Misterioso Sabor.\n\nEn homenaje a los tiempos antiguos y a los buenos recuerdos, la abuela guarda agua de manantial en una vasija de barro, que cubre con hojas de guajabo.El liquido adquiere un delicioso e incomparable sabor.\n\nAguacates.\n\n![](https://cdn.steemitimages.com/DQmaCTHikhHrywBZJ1D5HXjhQ8gkA2JMTDsNcnJr9xJfeik/imagen.png)\n\nPara Madurarlos.\n\nPongalos en una bolsa de papel junto con una manzana.\n\nPara Mantener su sabor.\n\nLa abuela recomienda añadir los aguacates a la preparacion cuando esta ya se ha retirado del fuego.El calos excesivo les sienta mal:se tronan mustio y pierden lo mejor de su sabor.\n\nPara Que No Se Pongan Negros.\n\nDespues de abiertos, los aguacates se negrean en minutos.Para evitarlo, rocielos con jugo de limon o de piña.\n\n\nPara el proximo blog hablare sobre:ajo, alcachofas de eterno verdor y alimentos ahumados",
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      "body": "HELLO friend of steemit, I want to tell you to open a section called: The Secrets of the Grandmother where I will give some tips in the kitchen, I hope you enjoy this section.\n\nTODAY: The Oil.\n\nhttps://cdn.steemitimages.com/DQmPi31U9DbFG5D8xYZfkb66pGMs5x3d5ajw3vvV88ayS34/image.png\n\nTo clarify it.\n\n If the oil has become cloudy, the grandmother recommends leaving it for a few days in a warm place - it can be on top of the heater - so that it recovers its clarity.\n\nTo keep it.\n\nGrandma's grandmother taught her a trick to keep the stored oil from getting rancid and keep its flavor: cover the bottle with a piece of clean cloth, instead of using a cork.\n\nThe same results are obtained by placing a sugar cube inside the bottle.\n\nTo Thaw it.\n\nThe grandmother maintains-and with reason-that the frozen oil, like the old grudges, becomes cloudy. Therefore, it must be thawed in a warm room, away from any source of heat. If it regained its transparency",
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      "body": "HOLA amigo de steemit, quiero decirles que abrire una seccion llamada: Los Secretos De La Abuela en donde dare algunos tips en la cocina, espero que disfruten de esta seccion.\n\nHOY: El Aceite.\n\nhttps://cdn.steemitimages.com/DQmPi31U9DbFG5D8xYZfkb66pGMs5x3d5ajw3vvV88ayS34/image.png\n\nPara Aclararlo.\n\n si el aceite se ha vuelto turbio, la abuela recomienda dejarlo durante unos dias en un sitio calido-puede ser encima del calentador-para que recobre su claridad.\n\nPara Conservarlo.\n\nLa abuela de la abuela le enseño un truco para evitar que el aceite guardado se vuelva rancio y conservar su sabor:tapar la botella con un trozo de tela limpia, en lugar de utilizar un corcho.\n\nLos mismos resultados se obtienen al poner dentro de la botella un terron de azucar.\n\nPara Descongelarlo.\n\nLa abuela sostiene-y con razon-que el aceite congelado, como los viejos rencores, se vuelve turbio.Por eso, hay que descongelarlo en una habitacion tibia, lejos de cualquier fuente de calor.Asi recuperara su transparencia",
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      "body": "Well friends, today we continue with the ColorChallenge, again leave my house and look for more pictures with my Nikon camera. #colorchallenge is a contest initiated by @kalemandra.\n\nhttps://cdn.steemitimages.com/DQmNmWusDpC339N7rFgf6eY4fPox7KKdcq7PZTzXaWu47A4/imagen.png\n\nOn the trip I had the opportunity to collect several leaves.\n\nhttps://cdn.steemitimages.com/DQmZVBV2S1gXQRoYakEzWgyvYNzs6Xr6zfr1Bzhm7NH1tmN/imagen.png\n\nhttps://cdn.steemitimages.com/DQmfAbLuj4f9CYxYiiv9SMdZLKu5h2NZF8V74YJ2XAWPhHX/imagen.png\n\nhttps://cdn.steemitimages.com/DQmRoq4caJTmmYPBvz47qEQTYbpenaBss6dVan4WLmg6xeF/imagen.png",
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