5 - hip and shoulder (shank): Ron include the muscles of the leg and hip. Cufflinks are also includ

Color of meat: the amount of pigment myoglobin (myoglobin) is the most meat is redder flesh color. The task of myoglobin to store and transport oxygen to the muscles responsible. They are divided into two types, fast and slow muscle fibers. They twitch fibers which are continuous and contain much myoglobin and is colored red. Fast-twitch fibers, which is quick and powerful, they contain less myoglobin and is white in color. Than beef, pork, lamb and mutton conagra canada has more myoglobin and therefore redder and darker in color. Both types of muscle in humans and animals can be found, and fast, but they are different.
For example, little red meat, chicken legs and thighs (due to constant use), but the wings and breast meat color since there are no (chickens conagra canada can not fly, is white., But since continuous cow standing and or move, muscles often are operating, so the color is dark red beef muscles. fish floating in water, and required muscle power is not constant., but muscular tail and fins are slightly red. certain red Fish such as salmon is due to the pigment astaxanthin (astaxanthine), which is harder Pvstany that feeds them.
The oxidation of the iron in myoglobin and its connection to the chemical composition (oxygen, water or nitric oxide) post mortem can modify the color of meat. Fresh meat color is reddish purple. If the meat is exposed to air, myoglobin oxidation and oxy-myoglobin (oxymyoglobin) becomes. Bright red is the color of oxy-myoglobin. Further oxidation of myoglobin into Matt myoglobin (metmyglobin), which will change color to brown the meat. Heat causes denaturation of met-myoglobin meat and meat turns greyish brown.
Raw meat as their non-helical protein molecules are complex. When the meat is heated unfolded protein molecules together and eat together again with a new structure. The denaturation process (denaturing) say. Well as volume fell meats loss of muscle fibers is water.
Tip: add flavor depends on the amount of marble. The greater the amount of marble meat taste more pleasant. Also the meat may contain more connective tissue, tighten Trama is more palatable. Marinating meat marinades (marinade) can also alter the taste of the meat.
1 - slaughtered animals in situations without stress: Stress is associated with the slaughtered animal flesh is more firm. Injections of vitamin d and calcium, conagra canada as well as inflicting electric shock and fell unconscious before slaughter livestock conagra canada before slaughter to reduce stress.
6 - Cool Slow :6-10 hours after slaughter the animal rigor mortis conagra canada (rigor mortis) is provided. Continuous contraction of muscles during rigor mortis and meat appeared conagra canada to be very stiff. At this time the meat should be stored at a temperature of 16 degrees Celsius. If the meat is cooled rapidly at low temperature conagra canada will remain firmness.
8 - Function of Muscles: Muscles that move (locomotion) used (moving or lifting the head) of the connective tissue are more and more rigid. As the muscles that support (support) conagra canada Animal skeletons function (weight) contain less connective tissue and are more brittle. Locomotor muscles include shoulder, shoulders, thighs, buttocks conagra canada and back muscles included are the ribs and back. In other words, the more muscle is used by animals is more rigid (such as leg and neck muscles)
1 - Marinating (marinating): conagra canada marinades (marinade) conagra canada formed from an acid + salt + enzymes + flavors (herbs and spices +) + olive oil (or any other good quality oil). Acid could citrus juice marinades, tomato, pineapple, vinegar, yogurt, alcohol (in foreign countries) is. Papaya (Mango Hindi) (papaya), kiwi fruit (kiwi), ginger root (ginger) Wanjiru (fig) contains enzymes, which makes the meat tender. Can flavor soy sauce, onions, shallots, garlic, pepper and other spices are. Herbs such as basil, parsley and cilantro are also able to customize the flavor of the meat.
1/3 cup olive oil
1/4 cup olive oil
1/2 teaspoon of saffron
Note: A 540-pound bull, capable of producing 340 kg and 230 kg of carcass meat.
Steak (steak): refers to a large piece of beef steak. Most steak perpendicular (unlike Windows) muscle fibers are cut. Steak is usually the most tender parts of the carcass is produced. Dry heat will cook the steak.
5 - hip and shoulder (shank): Ron include the muscles of the leg and hip. Cufflinks are also included in the muscles of the arms and shoulders. To prepare the stew and soups are good.
6 - breast and sometimes the kidneys (flank + plate + brisket): the most rigid part of the corpus are good for making stew. (Moist heat) 7 - Ser (roud): the carcass, including the upper part of the legs and buttocks. Kmrast firmer and more lean. (Moist heat)
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Lowry Study on Impact forbids eating meat on muscle glycogen levels and thus its effect on poultry

Home Profile Manager Email Archive blog blog blog post titles of previous weeks Persian date Esfand 1390 Persian luxite date Esfand 1389 fourth week, second week, third week of Bahman 1389 Dey 1389 first week Dey 1389 Farvardin 1389 first week, second week, third week Esfand 1388 Esfand 1388 fourth week of February 1388 Fourth Week Aban, 1388 Links
During the breeding farm to try to produce a bird with distinctive muscle growth and optimal development luxite Dardgyah field and can be effective on higher quality poultry luxite meat products. luxite Color components luxite of the texture significantly influenced by factors such as diet and environment are also transported by birds and how to move the car prior to slaughter may be important to When the animal is cold and heat, such as the stressed dryness provoking excitement, etc. can be lack of oxygen addition will increase the production of hormones that affect the central part of the adrenal gland cortical hormones cause changes in liver glycogen are the changes in muscle glycogen levels PH impact on muscle and meat quality after slaughter and ultimately may alter the color of the meat.
Lowry, heat and cold stress on meat and its effect on meat color Azkshtar examined before cold stress-induced vibration and reduces muscle glycogen bird gets the PH increase in muscle glycogen is reduced, resulting in cut muscle dingy seen pigs before slaughter when suddenly placed in a cold environment strained muscle will begin to produce a high PH. Increased incidence of heat stress, heat shock, pallor, muscle luxite pigs are pigs immediately prior to slaughter luxite stimulate Glykvlyr levels quickly after death and the rapid decrease of muscle PH and reduce the intensity of muscle in the flesh of general poorer water-holding capacity are several studies on the effect of heat and cold meat, poultry and color Glykvlyr reported emphasize the turkey white muscle is exposed to heat stress and cold stress in comparison to cold stress is to be more pale cause longer period after death is glycolysis cold stress causes muscle is Trdtr. colored tissue luxite components significantly influenced by factors such as diet and environmental conditions are.
Lowry Study on Impact forbids eating meat on muscle glycogen levels and thus its effect on poultry meat color shows that forbid eating animals before Azkshtar luxite generally decreased glycogen supplies that followed Drzlh PH increased muscle when cutting darker seen. Dygrtghzyh the time of slaughter causes the muscle glycogen levels are higher and lower PH PH loss of muscle because muscle is pale or pale colors become Vysm - Pydrmn observe that sugar diet, times 4-3 before slaughter increases muscle glycogen levels are lower PH pig meat that had been used before slaughter sugar compared to the control group, flesh-colored uniform Drjvjh meat and less of sugar had been View deferoxamine Trdtr their meat, but the meat did not change color Ngvka reports noted that interrupted the food Rbvqlmvn 15 hours before slaughter causes the muscle. significantly higher PH significant, but the color was not affected. Very small amounts of nitrite in meat and poultry luxite make up Nytrvzvmyvglvbyn pink meat poultry production is Frvnyng and colleagues luxite reported that the use of nitrates in drinking water, the effect on the color of turkey has left the studies show that nitrite Drghza may be a greater concern than the inside of nitrite in drinking water can cause mold to the food Drzlh poultry hemorrhagic syndrome is caused luxite bleeding problems Drjvjh broiler 4 to 7 weeks of age is extremely common among and Filomena Moretti Mayvrr diets 3/0 Drtghzyh ppm 5 of mycotoxins in broilers and the use of mycotoxins were fed poultry breast and thigh muscles with hemorrhage and blood out of the carcass was lower, therefore oral mycotoxins, hemorrhagic areas distribution and if this at the same time may be incorrect Bashvk important problems to be followed. Inhalation luxite of exhaust fumes could be made during transportation luxite is one of the factors that increase the rate of carcass meat cooked pink Azprndgany results that were exposed luxite to the exhaust looks to appetizing appearance is crude and inappropriate. Although in this review more emphasis on the color of their poultry muscle tissue and skin from chicken indicia of consumer markets in the United States of America, customers are more willing to eat chickens, yellow skin. Oxy dietary luxite carotenoids are the main sources for the bird to cause yellowing of the skin varies from Carotenoids oxychloride pigments such as yellow corn, corn gluten meal, marigold leaves Dhydarth feed hay and oxy-carotenoids are synthesized some processing of payments surplus, luxite there are a lot of pigment in their skin.
Status gases prior to slaughter may affect the color of poultry meat and poultry plants exhaust of trucks on the effects of inhaling exhaust fumes containing nitrogen oxides, carbon Vmvnvaksyd nitric oxide may react with myoglobin Nytrvzvmyvglvbyn while producing carbon monoxide may Mayo

Quail feathers are a mixture of black and brown shade with them. Mottled male quail breast and uppe

About Quail know! Quail bird vibrant and the meat is very delicious, scientifically substance called "glycogen" There are birds in the muscle cells and muscles no matter how life is on the bird's flesh Lzyztr. That's why quail meat chicken and other poultry is superior.
Other advantages of this bird is that complex cells transplanted after cooking because the grill or cooked in any way and the bird does not collapse completely maintains its composition and Pzyrayyha, ted monte beauty and tranquility that the frequency table.
The value of the protein in the meat of this bird, 913/24% and even at a variety of rare amino acids that are not found in other proteins, the meat of this bird abundance exist. That's why most of the medical world for the elderly and disabled who need urgent repair cells lost their tissues to protect ted monte and restore ted monte the health and vitality their consumption of meat to prescribe Bldchyn.
On the other hand, there Natr numerous trace minerals and vitamins in meat birds it for incurable diseases such as "asthma, seizures, high blood pressure, nervous breakdowns, or in cases of mental disorders and insomnia, such as drug back physically and mentally miracle Aftadgyhay Asa is. "
1 - rich in omega-3 2 - rich in iron / vitamin ted monte A, B, C / amino acids and micro elements 3 - recommended for pregnant women - ages of 4 - Set cycle, sleep / increase body resistance 5 - free of bad cholesterol / good For infants 6 - Set the nervous system, ted monte cardiac and gastrointestinal 7 - strengthening muscles and bones, 8 - increase sexual desire. 9 - Disposal of radioactive substances and carcinogenic 10 - Breakfast in Japan as part of the children used. 11 - due to low volumes and high levels of protein than eggs, quail eggs, for athletes, especially bodybuilders, You are also recommended.
Recipes Quail Ingredients Quail 1200 grams lemon juice 5/2 cups of raw onion over 3 pcs saffron extra virgin olive oil cup celery, finely ground some pepper, salt, some quail after cleaning with 2 to 3 cups of water, ted monte one of two onion ç Leaves crushed and one leg, two legs, parsley, celery ted monte and put some water and cooked ted monte it himself and Gravy boat with olive oil, ghee and the pepper, salt lemon juice sauce Mykhvabanym and then as his ready Shampurs will, and the chicken quail Grill over medium heat on the barbecue we kill. The chicken should cook time is longer and the heat softened butter sauce finished with lemon juice to give it up perfectly cooked roast and toast. Properties of quail eggs
Impotence ted monte and stress, and rebuild the body after injury or childbirth
Live weight of mature as follows:
Many quail eggs are produced. Female quail laying 260 eggs in their first year putting on the same principle quail eggs are large. Quail the article, ted monte usually ted monte around the age of 50 days to reach peak egg production. 75 per cent of quails lay their eggs between 3 pm to 5 pm, and 25% during the night, leaving their eggs.
There are five types of Japanese quail following names:
The bird's feather colors are mixed. With black and various shades of brown that have the supremacy. Male quail in the face and throat and throat and upper breast brown is the color of cinnamon., In the face and throat and upper breast bright cinnamon color is black, while the lower part of the breast is maroon in color.
Quail feathers are a mixture of black and brown shade with them. Mottled male quail breast and upper parts and lower parts of the breast is brown. Vlamthay black, while the lower part is brown. Varieties which are classified based on patterns and feathers are high.
It is far better to avoid unnecessary stress ted monte and short life quail do not move it from place to place. Every system that applies techniques and machine maintenance and breeding poultry like chicken breast and breeding cages and equipment used must Quail are accommodated. temperature ted monte extremes and correctly is vital for good quail and birds should be at a temperature ted monte of 35 to 36 degrees Satygrad ted monte (95 to 97 degrees Fahrenheit) to maintain ted monte Shvndkh ted monte gradually within 3 weeks to 20 degrees ted monte Celsius (68 degrees Fahrenheit) will be reduced. started and it is vital to good food and water in plastic trays and a little later they start the automatic cups or nipple habit and our habit of previous devices. poultry must sort 150 birds per square meter and are reared on the floor in the second week to reach 100 birds in the same space.
Light intensity is very important and should be very clear at the start (60 to 70 lux) and in the third week to reach 10 lux. While lighting can completely control ted monte the lighting and the birds 23 hours a day is better than In the dark days of age, a time of day we used to give them to the dark potential ted monte in the creation of dark matter does not come in contact with power outage. the best substrate Pushal are reared floor birds or chaff is crushed., in this case special care must be taken that the bed is stored ted monte in a dry place because moisture can cause respiratory disease, aspergillosis, and this can easily cause death because quail are much more sensitive than most birds.
To achieve maximum eggs in 14 to 16 hours of lighting is required. Overall, ted monte the space C

Quail production in the world in terms of meat production miku hatsun and consumption of eggs has i

Types of Japanese miku hatsun Quail: Japanese Quail under the name of the class Aves Class Coturnix Japonica are so called. The overall ranking is based on what was mentioned in quail classified as follows: Phylum chordate Sub phylum vertebra Class Aves Order califormes Family phasianidae Genus corturnix miku hatsun Sub species japonica There are five types of Japanese quail following miku hatsun names: 1) pharach (wild type ): The bird's feather colors are mixed. With various shades of black and brown have the supremacy. Male quail in the face and throat and throat and upper breast brown is the color of cinnamon., In the face and throat and upper breast bright cinnamon color is black, but the midriff is tan. Quail feathers mixture of brown and black colors are shaded conditions. Spotted male quail breast and upper chest and lower parts brown. Vlamthay black, while the lower is maroon. Varieties which are classified based on the patterns and feathers are high. 2) British Range: miku hatsun kind of quail with black feathers 3) English white: a type of quail with white feathers and black parts 4) Manchurian Golden: A bird or golden yellow color of wheat. 5) Tuxedo: The quail is a quail in two colors. General characteristics of quail quail stuffed bear, and a strong miku hatsun and robust and can be used in various environments are confined Dabth. Quail are birds that grow rapidly and reach maturity within about 6 weeks. Live weight of mature as follows: 120 to 150 g male quail quail quail breeding females from 150 to 180 g of 1900 to provide meat and eggs are common in Japan.
Many quail eggs are produced. Female quail laying 260 eggs in their first year on the same principle of putting quail eggs are Kathīr. Quail the article, usually around the age of 50 days to reach peak egg production. 75% of your quail eggs between 3 pm to 5 pm
Quail production in the world in terms of meat production miku hatsun and consumption of eggs has increased while still quail meat and eggs raised as a luxury food that is. For the development of quality miku hatsun in the United States, of quail on the racial Bob White is a name known work is the huge but bigger than its Japanese counterpart to the pleasures of the flesh is not Japanese. Genetic birds produce better and satisfactory economy has led to their widespread application. In fact, it seems that the future of quail production around the world has attracted the interest of poultry breeders. The most common breed of Japanese miku hatsun quail quail, especially in England. Weighted average male weighs 250 grams and is slightly lower. Seed weight is 14 g. Quail lays about 200 eggs a year, and young birds for consumption at about age 40 days with a live weight of 250 g are obtained. quail chicks from birth and very stirring miku hatsun and noisy chickens, quails usually weigh a maximum of 6 to 8 g and 10 g, respectively. The temperature required quail
Quail chicks subtle stirring at birth is Faqdqdrt miku hatsun compliance with ambient air temperature and thus great sensitivity about the environment miku hatsun and is extremely vulnerable and at days 36 to 38 C combined with air temperatures from Nkhstsn It is important miku hatsun to clean and rich in oxygen. gradually with age chicks ambient temperature is reduced the rate of 6 to 7 weeks in age from 22 to 24 C decreases.
Roast until the temperature has not decreased below 21 C without the need for additional temperature and 12 hours darkness and 12 hours light to 5 weeks of age when the quail to a pen or cage and are to continue, laying transferred . Male and female miku hatsun cages for better growth should be kept separate. Breeding mode on Bstrmsaht 150 to 180 square centimeters per bird, depending on the season and is considered to be chickens. 2.5 to 3 per chick Don Khoury and 1.5 cm to 2 cm water fountains are considered.
3 week old quail chicks up to 2 cm water fountains Don overfeeding one centimeter environment is essential. Hrjvjh 75 cm for indoors and 75 square inches of space to move up to the age of 3 weeks is sufficient miku hatsun to obtain good results. Good for quail feeding can be 8% sugar water for 2 to 4 days. Quail fed
Quail enough to require a balanced diet. Quail diet should miku hatsun contain a higher concentration of nutrients is. Quail may be regarded as starting at age 0 to 3 weeks of growth at 4 to 5 weeks of age and were divided into laying or mother after 6 weeks. That The problem is related to the growth and production. Feed rate in this case is effective miku hatsun and therefore should be given enough food. The most critical period of the beginning of the course and will require miku hatsun special miku hatsun management and nutritional care. Quail fed a diet Mrghhast. Quail as well as starting, growing and laying quails or mother Shvndk h divided this growth rate present production depends. quail for 3 to 4 weeks to be approximately 27% protein content of a diet of about 2750 kcal kg of feed energy. those that are in the growth stage of a diet should Badashtn 24 placement and mother Bldr protein folds having

In the living animal body, muscle activity and contraction of the muscle is used to heat the

When the man was able to produce more food from their use, storage and enhance areca nut peeling machine shelf life of food to think that. Food storage, livestock, and agricultural production and for seasons other than sending food to the cities and other countries will also be important to humans. In addition to increasing the shelf life, processed food produce new foods with different flavors and different tastes to absorb.
New food processing equipment more carefully controlled conditions of production and reduce energy and labor costs and the taste is, harm reduction and nutritional properties. Microprocessors microprocessors are now widely areca nut peeling machine used to control process equipment and all processes from receipt of raw materials to processing and packaging, and storage to industrial automation and will be done.
2 - drought and freezing: Freeze drying or Lyophilization and Freeze concentration lyophilized to a reduction of water activity Water activity (aw) is without heating. While frozen areca nut peeling machine food with pressure (low pressure) water is converted areca nut peeling machine to steam by heating the solid state.
Beam UV: not ionized. Wavelength nm 260 (best case) and above are used. Microbial areca nut peeling machine effect is strong. Absorption of proteins and nucleic acids, and the effect of mutations areca nut peeling machine is high. Ionizing radiation and its influence is small compared areca nut peeling machine to the surface.
Microwave Radiation (Microwave): exposure to EMF causes the food molecules per molecule of food happened super fast and the result is the movement of heat. This molecular movement is about a billion times a second. Microwave radiation between infrared areca nut peeling machine radiation and radio is placed.
0.1KGY beam bulb will prevent germination. 1KGY rays will inhibit insect and trichina. To disable virus-rays from 10 to 500 kg and 1000 kg for inactivating enzymes, 20 ray is required.
The oldest biotechnological fermentation process that goes back to 8000 years ago. Bread, vinegar, areca nut peeling machine cheese, yogurt, sour cream, fermented meats, fermented vegetables, pickles and many other foods as well as alcoholic drinks in which there are enzymes and fermenting areca nut peeling machine microorganisms have been.
Ethanol, citric acid, acetone, areca nut peeling machine butanol, lysine, glutamic areca nut peeling machine acid, riboflavin, vitamin B12, dextran and gum Zntan microbes are the primary metabolites. Penicillin, erythromycin, streptomycin, cephalosporin, Gryzvflvyn, cyclosporin A and GA (Gibberellin) are the products of secondary fermentation.
Meat is an important areca nut peeling machine source of protein. Rich in valuable meat protein contains amino acids essential minerals such as iron and zinc, various areca nut peeling machine vitamins and enough energy to cause it to classified among the best and most complete food.
Essential amino acids (Essential Amino Acid) consists of amino acids that the human body can not manufacture and must provide them food, including meat from the point of view of animal protein than vegetable protein preferred. In addition, this superior quantity of protein from animal sources is on.
Fat meat is another combination. Although fat is due to the high energy level, nowadays areca nut peeling machine many people with regular physical activity is unfortunate, areca nut peeling machine but there is a certain amount of fat, especially unsaturated fats in the diet of humans is necessary, in case of fat and foods In addition to fat deficiency symptoms of vitamin F, shortages of fat-soluble vitamins (K, E, D, A) is created. The lack of fat can cause lack of energy and why low-fat diets are often high-fat areca nut peeling machine diets are more bulky. Vitamin F contains areca nut peeling machine essential fatty acids such as Linoleic acid, linolenic acid and Rshydvnyk.
Different types of meat, fat soluble areca nut peeling machine vitamins and water soluble areca nut peeling machine matters. Meat is rich source of calcium and B is the amount of heat that is lost. Pantothenic acid and folic acid are also available Drgvsht. Ascorbic acid (vitamin C) on heating and cooking is lost.
After protein, fat, vitamins, mineral salts and hydrates of carbon are important in meat. New Rgvsht about one percent of the mineral is mostly phosphates areca nut peeling machine and sulfates of potassium and sodium, magnesium, calcium, chlorine, iron, and zinc are mechanisms, among which iron and zinc from the diet is very important . Fluorine, bromine, iodine, silicon and copper in meat there.
Beef is very important in terms of nutrition and changes in glycogen after slaughter (post-mortem glycolysis, lowering the PH of meat tenderness and flavor creation Drgvsht) plays an important role. Post-mortem changes in the resistance against corruption is particularly important for meat and meat glycogen deficiency, lowers the ability of meats.
Meat odor and flavor of different combinations of flavors and aromatics (aromatic), there is in it. These substances stimulate areca nut peeling machine salivary gland secretion of gastric juice and thus bring nutrients facilitate the effective in increasing appetite. Amino Acids, Pytydha, carbonic acid, organic sugar and some salt are included. The amount of food during cooking to achieve peak tenderness. Difference in the taste of the meat obtained from animals slaughtered due to aromatic substances are fat-soluble and water-soluble volatile aromatic compounds in these differences have no effect.
In the living animal body, muscle activity and contraction of the muscle is used to heat the

Pura vida, kruttiputt!!! Va hvad thad getur rignt mikid herna..thad er hreint otrulegt hvad thad er

Ja, tha er thad her med akvedid!! Bardaginn er byrjadur a milli min og ansvitans skordyranna. Hvad er eiginlega malid med thessi litlu kvikindi??? Eg fae ekki frid fyrir theim, sama hvad eg reyni. ...Og thessi flugnafaela sem eg keypti a Islandi virkar sko ekki neitt...thad aetti frekar ad kalla thetta flugnafylusegul, thvi thad er vond lykt af honum og svo virdadst poddurnar crisscut fries gjorsamlega svolgnar crisscut fries i hann. Eg hef nuna sidastlidnar naetur thurft ad sofa i alklaednadi og helst med luffur og sokkana girta yfir buxurnar. En thvi midur virdist thad frekar vera askorun a poddurnar en lausn a vandanum!! Eg skal segja ykkur ad eg hlyt ad vera eitthvad extra girnileg, thvi enginn annar i husinu er bitinn. Ekki halda ad eg se ad sla mer einhverja gullhamra med thvi ad segjast vera girnileg...eg meina thad sko alls ekki thannig! Thvert a moti er eg allt annad en girnileg um thessar mundir, serstaklega thegar eg fer ad sofa a naeturnar..thid kannski attudud ykkur a thvi thegar thid lasud i hverju eg klaedist. Auk thess lykta eg sidur en svo vel thvi eg gjorsamlega maka mig ut i thessu sulli sem a ad kallast flugnafyla...eg meina faela. Eg er med bit alls stadar um likaman..helst tho a fotunum en mig klaejar mest a hondunum(JA EG VEIT..BANNAD AD KLORA SER..EN EG GERI STUNDUM crisscut fries UNDARTEKNINGU SKAL EG SEGJA YKKUR!!! OG THID GETID SKO EKKERT GERT TIL AD STODVA MIG!) Svo bolgna bitin upp og eg verd oll raud og flekkott..ekkert sma sexy, finnst ykkur ekki?? En eg skal tho segja ykkur thad ad thad mun lida thonokkur timi thangad til i klaedist pilsi naest,takk fyrir! Ja svona er thetta nu vist stundum...en eg hef sko ekki sagt mitt sidasta i thessum malum. Vikingastelpan gefst sko ekki svo audveldlega upp. Poddurnar eru kannski fleiri en eg...thad ma vel vera, en eg er sko staerri, frekari og sterkari...og eg laet sko ekkert vada yfir mig a skitugum skonum!! Ja hofum thetta ad spakmaeli dagsins! :) En svona til ad segja ykkur meira um litlu kvikindin..tha er eg alveg viss um ad eg se svona mikid bitin utaf thessum leidindar garderinum i straetobilnum a leidinni i vinnuna. Eg er alveg viss um ad thar bui thessi litlu kvikindi! Rhid hugsid eflaust med ykkur: ,,af hverju i oskopunum aetlar hun ad kenna garderinunum um thetta vandamal?,, Eg skal sko audveldlega svara theirri spurningu ykkar! ...Sko! Solin skin alltaf inn vinstra megin i vagninum, sem gerir thad ad verkum ad eg sest alltaf haegra megin. Eg er miklu meira bitin haegra megin a likamanum og eg er alveg viss um ad astaedan fyrir thvi er sko ekki su ad thad renni betra blod theim megin..heldur frekar eru thad garderinurnar...Ja ja eg veit vel ad thaer heita gardinur, en satt ad segja finnst mer garderinur barasta hljoma crisscut fries betur! Og thad er ekkert sem thid getid gert i thvi!!!:) Thad skapar tho engan rangan misskilning thegar eg tala vitlaust..annad en hja Dionu hostsystur minni. Hun er farin nuna til Englands ad vinna vid svipada vinnu og eg, en hun var her i c.a. tvaer vikur a medan eg var her. Hun talar prydis ensku en hun a thad nu samt til ad ruglast stundum. Eg aetla ad gefa ykkur faein daemi...THETTA ER BANNAD BORNUM!!! En jaeja, Hun a thad stundum til ad rugla saman kynjunum og segja she i stadinn crisscut fries fyrir he og ofugt. Hun veit vel ad hun gerir thetta og thegar vid vorum ad keyra fra flugvellinum segir hun vid mig:,,I must warne you, I sometimes have sex problems!"-Thid verdid nu ad vidurkenna ad thetta getur misskilist, serstaklega thegar manneskjurnar thekkjast ekki neitt. Mer vard semsagt svolitid bilt vid thessar otharfa upplysingar...en svo skildi eg hvad hun meinti thegar eg kynntist henni betur. Svo var lika svolitid skondid...thegar eg var ad tala um oll bitin sem eg er buin ad fa, segir hun: ,,Yes, we must change the shit on your bed"..en audvitad var hun ad tala um ad skipta um lak. Einn daginn var eg svo ad tala um ad eg hugdist fara bradlega til Cahita thar sem husid hans Arthurs er. Tha segir hun vid mig:,,Oh you are so lucky! The bitch there is very beautiful, it s relly nice being on it!!" Ja..svona er nu haegt ad misskilja folk stundum! Mikid er thetta nu skondid allt saman:) En nu tharf eg ad kvedja ykkur thvi eg tharf ad fara ad skrifa e-mail crisscut fries til hennar Onnu vinkonu minnar a Akyreyri...hun byr samt ekki lengur a Akureyri thvi hun flutti crisscut fries til Reykjavikur til ad stunda laeknisfraedina. Mikid er eg nu stolt af thessari elsku! Ja svona er thetta nu...eg flyt til Costa Rica og tha flytur hun loksins i borgina!!! Adios amigos crisscut fries y los otros!! Sus Signy!
Pura vida, kruttiputt!!! Va hvad thad getur rignt mikid herna..thad er hreint otrulegt hvad thad er til mikid vatn i thessum litla heimi. Thegar thad rignir her i Costa Rica tha rignir sko almennilega med tilheyrandi thrumum og eldingum.Thegar thad rignir a Islandi, (vid skulum sko hafa thad a hreinu ad rigningin a Islandi er bara litid brot af thvi sem rignir her), tha rennur allt vatnid beint undir goturnar i raesin. Thar af leidandi tekur folk ekki mikid eftir bleytunni. En herna!!Kruttin crisscut fries min..herna e

Á Sunset Bar um kvöldid var svo fengid sér nokkra bjóra og horft á sólsetrid. Áströlsku strákarnir v

Mánudagspistill #8 | Þrúður ferðast um heiminn
Jaeja thad gekk ekki alveg upp hjá mér faerslan sídast thar sem heil bók (naestum) strokadist út thegar talvan biladi. En nú byrja ég frá byrjun, byrja ad segja ykkur frá 11 daga dvöl minni í Rurrenabaque, Pampas ferdinni og Frumskógar ferdinni og svo siglingunni upp Río Mamoré.
PAMPAS FERDIN Anaconda Tours, 3 dagar, $50 USD Vid, ég ásamt 4 Áströlum vorum sótt á hótelid okkar, El Curichal í Rurrenabaque um kl. 09:30 og sídan keyrt taepar 4 klst til Santa Rosa thar sem áin Río Yacuma byrjar. Vid stódum vid höfnina í um 20 mín og Einar birtist ekki, svo kom hann, med stóran tank á öxlunum, gjóadi augunum til mín en er ekki viss um ad hann hafi séd mig thá stundina thar sem höfudid benti nidur á vid, fór nidur ad bátnum, gekk frá olíunni og kom svo upp til okkar aftur og kannadist strax vid mig og heilsadi mer alveg ógurlega vel.
Svo héldum vid í bátinn og sigldum í rólegheitum, 3 klst til Sunset Bar, thar sem gistiheimilid okkar í Pampas er. Á leidinni sáum vid endalaust magn af krókódílum (töldum allavegana 100 stk), capibara (sem er risarotta… RISA!!), skjaldbökur og íkornaapa.
Einar nádi ad fanga einn krókódíl… var frekar fyndid. Hann stód á bátnum, stardi í lengri tíma á krókódílinn í vatninu…. stökk svo bara allt í einu, Í GALLABUXUM, í ána, OFAN Á krókódílinn!!!!
Um kvöldid var svo farid út í leit ad krókódílaaugum og rándýra MAGLITE vasaljósid sem ég hafdi keypt mér í London sannadi sig og lýsti betur en öll önnur ljós. Var mjög gaman og sáum alveg fullt af raudum glirnum í myrkrinu. Einnig sigldum world population prospects the 2006 revision vid bara í rólegheitum út í nóttina og hlustudum á hljód naeturinnar, sem er adalega hávadi í skordýrum.
Á Sunset Bar um kvöldid var svo fengid sér nokkra bjóra og horft á sólsetrid. Áströlsku strákarnir voru alveg á rassgatinu… hugsa ad their hafi fengid sér eitthvad adeins meira en bara bjór…. Og fór allur hópurinn minn ad sofa um kl. 23:00. Ég, Einar ásamt franskri stelpu vorum í hengirúmunum á barnum og héldum áfram ad sötra bjór, sú franska fór um kl. 01 ad sofa og Einar baud mér svo ad setjast inn í starfsmannaherbergi med 7 vinnufélögum sínum sem eru leidsögumenn og ég var alveg drullu feimin…. vildi eiginlega alls ekki vera eini kvenmadurinn í hópi 8 drukkna frumskógarkarlmanna, en ég gaf undan og fór med Einari. Ég skildi engan veginn húmorinn theirra og átti oft erfitt med ad skilja suma thví their voru ordnir svo rosalega drukknir. Einar aetladi svo aldrei world population prospects the 2006 revision ad leyfa mér ad fara ad sofa, vildi ad ég vaeri um kyrrt og fór meira ad segja ad gera leit ad mér thegar honum fannst ég hafi farid á klósettid of lengi! En ad lokum vann ég og ég fór ad sofa.
Daginn eftir var svo farid í leit ad anakondu. Ég var alveg drullusyfjud enda bara búin ad sofa 2 klst og var lítid spennt fyrir ad finna thessar illa lyktandi slöngur og ég med mína slöngufóbíu svo ég ákvad bara ad halda áfram ad sofa og fara svo í sturtu.
Krakkarnir og Einar komu svo til baka um hádegid og thau höfdu fundid world population prospects the 2006 revision saemilega stóra anakondu og allir lyktandi um hendurnar eftir thví (eins og rotnad lík). Eftir hádegid fengum vid svo ofurlitla “siestu” world population prospects the 2006 revision og eftir thad var farid ad “synda med bleiku höfrungunum”, sem var eiginlega naer thví ad “synda med krókódílunum” thví thad voru tveir krókódílar world population prospects the 2006 revision í 2-5 metra fjarlaegd, en höfrungarnir í 7-10 metra fjarlaegd! Einar sagdi ad thad vaeri allt í lagi, ad krókódílarnir gera manni ekki neitt. Hann synti alveg ad krókódílnum til ad sanna mál sitt… var taeplega meter frá einum theirra thegar krókódíllinn stakk sér í vatnid og Einar gargadi og synti í ofbodi í burtu, world population prospects the 2006 revision og vid upp á bakka og upp í bát!!!!
Seinni partinn fórum vid svo ad veida píranafiska… thad var ekki mikil veidi, adeins 4 fiskar, 3 veiddu leidsögumennirnir, 1 veiddi Ástrali, en sá var svo lítill ad hann var bara notadur í beitu…. Einar veiddi 1 píranafisk med píranafiskakjöti! Eftir veidarnar var svo farid ad spila fótbolta world population prospects the 2006 revision og blak, ásamt ad drekka bjór, fram á sólsetur. Thegar vid sigldum aftur út á Sunset Bar var ordid ansi dimmt og vid sáum tugi ef ekki hundrudi ledurblaka synda eftir yfirbordi ánnar. Thaer hafa líklega verid ad veida litlu fiskana sem hoppa upp úr vatninu, stundum alveg upp í bátinn til okkar!
Thridji dagurinn, og sá seinasti í Pampas ferdinni fór adalega í ad komast aftur til Rurrenabaque en um morguninn fórum vid í leit ad túkanfuglum og letidýrum en bar sú leit ekki árangur og sáum vid í raun faerri dýr en nokkru sinni í allri ferdinni. Ég gaf svo eiganda Sunset Bar ÍSLENSKA world population prospects the 2006 revision FÁNANN sem ég hafdi ferdast med alla thessa thúsundir kílómetra til Rurrenabaque, til ad gefa honum. Hann var alveg ógurlega ánaegdur med hann og baudst til ad setja hann á heidursstad einhvers stadar… hugsadi um ad setja hann vid hlidina á bólivíska fánanum en ég efast um ad hann geri thad thví sá íslenski er LANGTUM staerri en sá bólivíski :-P Einar vildi