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inspiration, Nature, Travel

Canary Island And Other Stunning Volcanoes Several Quotes I Love

” I feel like a person living on the brink of a volcano crater. ” —Agnes Smedley

“Remind me that the most fertile lands were built by the fires of volcanoes.” — Andrea Gibson

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Obviously people want social calm, but if you do not let clever and ingenious people to participate, obviously there must be some dormant volcano that will erupt, sooner or later. “—Lech Walesa

Volcano Eyjafjallajokull eruption in Iceland, 2010 Photo 1

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Photo 2

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“I was, like, a kooky kid, so people thought I was loud, but I really wasn’t. I was kind of loud in outbursts. I was like a silent volcano. When I did have something to share, it was very over-the-top. But I’ve learned to balance that.” –— Grace Potter

Kilauea Volcano in Hawaii Volcanoes National Park

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“Love, my territory of kisses and volcanoes.”
― Pablo Neruda, 100 Love Sonnets

inspiration, Travel

Beautiful Outdoor Swimming Pools I Love

If there’s something in this world that I absolutely love to do after a good training exercise like cycling or running, or when I want to enjoy a wonderful time with my family and friends is to jump in a swimming pool, relax and feel radiant again!

These pools are out of this world!

 POOL AT SAN ALFONSO DEL MAR RESORT IN CHILE

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POOL AT HANGING GARDENS UBUD HOTEL IN INDONESIA

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HEATED OUTDOOR POOL IN SWITZERLAND VIEWING THE ALPS 

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SWIMMING POOL IN THE MALDIVES

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Cooking, eating, Food, Travel

Recipe of the Day Yummy Food: Argentinian Flanked Steak Flat And “Arrollado”

Argentina has great food and their steak is delicious. A steak a week is an easy pull in Argentina. Argentine cattle are grass-fed (in contrast to more common grain-fed beef typical in the U.S.). As a result, Argentine beef is not only a better taste experience but also an easier digestive experience. To boot, Argentine steaks are charcoal grilled on a parrilla (i.e. a giant grill, also the word used to denote grill restaurants).

So I let me share with you with yummy steak grilled and spiced to perfection for your palate to enjoy and savor!

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INGREDIENTS

  • 1 (2 1/2 pound) flank steak, trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 pound fresh spinach, washed and drained, stems trimmed
  • 4 small thin carrots
  • 4 large hard boiled eggs, peeled and quartered lengthwise
  • 1 cup large pitted green Spanish olives, halved lengthwise
  • 1 large onion, sliced into rings
  • 1/4 cup freshly grated Parmesan
  • 1 teaspoon red pepper flakes
  • 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
  • 1 head garlic, halved
  • 1 large onion, halved
  • 1 handful fresh thyme sprigs
  • 1 handful fresh oregano sprigs
  • 2 bay leave
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DIRECTIONS

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

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Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

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Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

Travel

Monaco from Nice in Train is a Fabulous Travel Experience

Getting from Nice to Monaco by train is easy and much fun. There are numerous trains that run throughout the day from early morning until late at night.

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This trip is a popular one, so expect the trains to be crowded, especially during rush hour when commuters are heading to or from Monaco.

Monte Carlo Friends

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The journey to Monte-Carlo takes around 20 minutes, with five stops along the way, at Nice Riquier, Villefranche Sur Mer, Beaulieu Sur Mer, Eze, and Cap D’Ail. If you have enough time, some of these places are also worth a visit.

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RIVIERA BUZZ, MONACO – It’s a little empty because Covid-19 tourism recovering period.

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