"IVAN NIETO" - "EL ELEGIDO" - VIDEOCLIP

2009 Battle Of The Year (Break Dance) - Final - Russia vs South Korea [w...

Raul Gonzalez Blanco, El Capitan del Madrid

Jeremy Jones Snowboarding

There are a number of words to describe Jeremy Jones: environmentalist, big mountain freerider, film star, husband, father and now entrepreneur and board designer. As the preeminent big-mountain freerider of today, visions of Jones about to drop from the peak of a knife ridgeline are ingrained in the minds of every snowboard film fan. Legend status is locked down for the 34-year-old as the eight-time Snowboarder Magazine “Big Mountain Rider of the Year,” winner of numerous big mountain and extreme contests, over two dozen awe inspiring video parts in the library including five in 2008 alone. For the Squaw Valley-local’s new film project, Deeper, he’s traveling the globe from interior Alaska to Antarctica in search of new lines reached on his own steam.

Salamanca, My student city

Salamanca is the university city by excellence, known in the whole world for this and for its artistic richness: cathedrals, palaces, churches... of artistic styles such as romanesque, gothic, plateresque y barroque.

Situated on the banks of the river Tormes, its geographical extensión is 12.336 Km², and It currently has159.000 inhabitants.

Salamanca, in spite of its extreme weather (cold and dry winter and warm summer), has many charms which make the stay of those who visit it a very pleasant one, a city where those activities related to tourism and free time are essential. Salamanca was the European City of Culture in the year. Music, dancing, exhibitions, street shows... the Calendar of events of Salamanca 2002 ranged from the latest cultural tendencies To the purest enterntainment.

The tourism is Salamanca is complemented by its original gastronomy and its popular festivities.

 

UIMP

UIMP is the university of my Languaje Course for this week.

Since its foundation in 1932, the Menéndez Pelayo International University (UIMP) has gained extensive experience and prestige in the organization of university-level courses and seminars. Active participation by well-known Spanish and foreign specialists and lecturers has led it to be considered one of Europe's leading summer universities. And since its creation it has also been considered as the leading university in Spain in organising courses in Spanish language and culture for foreigners.

More than eight thousand students attend its courses in Santander every summer. The academic programme, covering topical matters and areas of scientific interest, is complemented by a wide range of cultural activities: concerts, drama, art exhibitions, films, meetings with novelists, poetry readings, conferences and academic excursions all around Cantabria.

Tortilla de Patata (Spanish Omelet)

Cut the peeled potatoes. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.

While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.