barjochai

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  1. who have you converted to Reginaism?

    I am Jewish and avoid missionary activities, proselitism, etc. I suppose the reluctance is bred into some of us. Anyways, I don't want any more converts to Regainaism. I am possessive in that way. We don't want our faith to become a mass religion. That would corrupt it. What I have done is buy countless copies of Begin to Hope (especially when Circuit City had it on sale for five bucks) which I have given to many music-loving friends. The more discriminating among them have acknowledged Regina's brilliance.
  2. Salmorejo from Córdoba,Spain: Flamenco Fuel

    Salmorejo is gazpacho's thicker cousin from Spain's Córdoba region. I learned to make it from Carles Benavent, one of the world's most brilliant bass players. He taught me everything I know about playing the bass. Carles is from Catalonia but his ties to flamenco are so deep that we flamenco worshippers (some of us are also Regina Spektor worshippers)have made Carles an honorary Andalusian gipsy. ¡A disfrutar el salmorejo! 500 g very ripe, very red tomatoes 1 clove of garlic 1 soup spoon vinegar 4 soup spoons of virgen olive oil salt 2 hard boiled eggs and some chopped up jamón serrano to put on top salt 1 stale spanish/french stick bread (the quantity of bread may vary) - By stale bread I mean that it should be very dry (but not mouldy) fresh stick bread or sliced bread to dip in the Salmorejo once it is finished Preparation: The first thing to do is take the crust off the bread. I use a Spanish stick bread but if you can't get anything like this you could use stale sliced bread. You can use a peeler or cut the bread into thick slices and then cut off the crust use a large heavy knife. Chop the tomatoes up and put them in the food blender with the oil, vinegar, garlic and a little salt (you can also add the egg yolks from the hard boiled eggs at this stage if you want to). Blend this all together and then start to add the stale bread bit by bit. The mixture will very quickly become thicker and as you add the bread it will take longer for it to mix through. When no more bread will mix through it the Salmorejo is ready. You may not need to add all the bread or you may need a bit more. Pour the Salmorejo into a bowl and chill it in the fridge. Just before serving garnish with chopped up egg white and jamon serrano if you can find it.
  3. Salmorejo is gazpacho's thicker cousin from Spain's Córdoba region. I learned to make it from Carles Benavent, one of the world's most brilliant bass players. He taught me everything I know about playing the bass. Carles is from Catalonia but his ties to flamenco are so deep that we flamenco worshippers (some of us are also Regina Spektor worshippers)have made Carles an honorary Andalusian gipsy. ¡A disfrutar el salmorejo! 500 g very ripe, very red tomatoes 1 clove of garlic 1 soup spoon vinegar 4 soup spoons of virgen olive oil salt 2 hard boiled eggs and some chopped up jamón serrano to put on top salt 1 stale spanish/french stick bread (the quantity of bread may vary) - By stale bread I mean that it should be very dry (but not mouldy) fresh stick bread or sliced bread to dip in the Salmorejo once it is finished Preparation: The first thing to do is take the crust off the bread. I use a Spanish stick bread but if you can't get anything like this you could use stale sliced bread. You can use a peeler or cut the bread into thick slices and then cut off the crust use a large heavy knife. Chop the tomatoes up and put them in the food blender with the oil, vinegar, garlic and a little salt (you can also add the egg yolks from the hard boiled eggs at this stage if you want to). Blend this all together and then start to add the stale bread bit by bit. The mixture will very quickly become thicker and as you add the bread it will take longer for it to mix through. When no more bread will mix through it the Salmorejo is ready. You may not need to add all the bread or you may need a bit more. Pour the Salmorejo into a bowl and chill it in the fridge. Just before serving garnish with chopped up egg white and jamon serrano if you can find it.
  4. i love you all.

    and false beauty as well?