Etiqueta: Exotic

Beauty, celebrities

People Born on February 9, Famous and Interesting – Have fun!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

PEOPLE BORN ON THIS DAY:

 

Wilhelm Maybach, 1846 (Auto Pioneer)

people born on this day feb 9

 

Among interesting people born on this day, I have to mention:

German engineer and engine designer, who invented the spray carburettor and was the chief designer of the first Mercedes automobiles (1900-01).

 

At age 26, he began designing cars with Gottlieb Daimler and Nikolaus Otto, with whom he developed the four-stroke engine cycle.

In April 1882, Maybach joined Gottlieb Daimler in a partnership to produce a light-weight, high-speed petrol engine suitable for vehicles.

Maybach invented the float-feed carburettor (1893) in which fuel was vaporized by passing it through a jet as a fine spray and mixed with air to produce a combustible mixture for the engine.

Maybach designed the first Mercedes car for Daimler in 1901, but retired in 1907 to design and manufacture engines for Zeppelin airships. His son, Karl Maybach, followed him in producing luxury automobiles.

 

MIA FARROW, American actriz, 1945

 

 

William H. Harrison, 1773, 9th President of US

 

IMPORTANT NOTE from Dr. Castro:

Please don’t assume that I am a Democrat or Republican just because I write or mention my admiration about certain people who are registered as such. I am neither. I hold no rigid political affiliation.

I admire the human being, no matter his/her political affiliation, religion or lack thereof.

I am a true freedom thinker who do not like labels. I don’t follow hypocrites. I admire what I think it’s admirable to me, and criticise what I sincerely think has to be denounced as a bad policy, error or a crime.

Dr. Martha A. Castro Noriega, MD

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Beauty, flowers, Nature

Exotic Gorgeous Out of This World Rare Beautiful Roses

Dr. Martha Andrea Castro Noriega, MD WMA FACS

This exotic flower is an heirloom rare White Black Red Tri-color Rose with white eye. It has won awards in different parts of the world: USA, Australia, Italy and others. It is considered a multicolored black pearl rose RARÍSSIMA giardino aiuola. Common name known as:

Someone admiring this rose said: «If a guy gave me one of these flowers, I would stay with him all my life» This rose inspires not only pure admiration, but love.

NOTE: The last picture is my hand and my miniature rose plant going fabulous this year, just fabulous!

RARÍSSIMA «THE PÓKÉROSE» ROSE

FLOWER BLUE DRAGON 

FLOWER NOVAS SEMENTES

RED MÍNIMO MICROMINIATURE ROSE

 

 

Beauty, Blogging, Marketing

What is your Favorite WordPress Blog Theme?

Dr. Martha Andrea Castro Noriega, MD WMA FACS

TIME FOR MARKETING AND TECH TALK!

How and why do you choose the theme for your blog? Do you base your preference in a special kind of design, colors, lines, columns, sidebars, out of this world features,  widgets? Does it have to be versatile or simple, vibrant, humble, elegant, challenging,

We bloggers at WordPress  have a vast variety of themes where to choose and the best of all is that Google crawls its robots frequently and efficiently.  I prefer to be modern in my blogging, versatile with lots of features and coding, I love coding: html, and the future of  WYSIWYG in blogging looks exciting.

 

 

Cooking, Food

2 Healthy Exotic Food Recipes for you to Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Healthy Exotic Food to satisfy the most demanding palate!

exotic healthy food dra martha andrea castro tijuana

healthy exotic food dra martha castro noriega tijuana

 

Spiced Pan-Roasted Chicken with Olives, Figs, Mint

 

INGREDIENTS

 

  • 1 whole chicken, cut up into 8 pieces
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235)
  • 1 cup (160 g) sliced shallots (about 2–3 medium)
  • 6 dried figs (like these), roughly chopped
  • 1 cup (135 g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme

 

INSTRUCTIONS

 

1. Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.

 

2. o the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.

 

3. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).

Healthy Exotic Food Recipe to cook Thai Curry Vegetable Soup

healthy exotic food dra martha castro tijuana

Ingredients

 
Serves 4
 
Produce
  • 1 bunch Baby bok choy
  • 1 Handful Cilantro, fresh
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1/2 Red onion
  • 1 Sweet potato (about 1 lb.), small
     
Canned Goods
  • 1 13 oz can Coconut milk
  • 2 tbsp Thai red curry paste
  • 4 cups Vegetable or chicken broth
     
Condiments
  • 1/2 tbsp Fish sauce
  • 1 Sriracha

 

Pasta & Grains
  • 3 1/2 oz Rice vermicelli noodles
     
Baking & Spices
  • 1/2 tbsp Brown sugar
     

Oils & Vinegars

  • 2 tbsp Neutral cooking oil

     

INSTRUCTIONS

 

  • Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

 

  • Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

 

  • Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.

 

  • While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.

 

  • Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.

 

  • To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

 

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