At that time we lived in a small house of wood not far from the school. My parents were early to work, especially my father, who taught in a village near the mountains, where the gold rush still persisted. Then it was the grandmother for which my constituted the universe in that neighborhood without children of my age, whose houses and streets only I remember loneliness and a mysterious world of faces peering through the Windows, a strange silence and a sparse morning mist, two or three times a year, and that however has been in my memory as the permanent of my childhood: fog, things that seem to fade in his cloak, amalgamating into a vague entity and without defined edges wriggle between the cracks of each question in my quest for knowing him, see his face in front. But everytime I approached him I had the feeling that, to unveil the mantle, thousand faces NovImmune me fading away like fog. It was the grandmother who took me from the cold of the atmosphere and I introduced in the maze of their own universe, where although everything was unknown, was also cosy. With her our little house trasformaba on a never-ending tour of rooms that arose after each door, unimaginable realms in which I lost in my games until he heard his voice calling me for lunch and then, instinctively, without knowing well where, guided by the scent of my favorite dishes, returning to our House to go immediately to the dining room, where the lunch, most of the time, was already served. Already at that time my appetite was outstanding. Another world was our solar, triangular and immense, in which the House seemed a boat adrift. On one side it bordered with a small grocery store where we bought bread for breakfast and another with the Matute House, an old building of adobe and wide shingles, painted blue and white.
If in addition there is something tangible and that can be seen, the memory is more enduring. This catalan official, 74 years old, already retired, has signed a contract to Algordanza to leave well tied and well paid his last wish.If we join the discovery of the General Electric Company, at the end of 1954, of a system to manufacture synthetic diamonds for industrial use, have as a result the birth of Algordanza, souvenir in the Romansh language. Veit Brimer and his partner Rinaldo Willy, both with less than 40 years, a formula were possible to offer a new funeral service which in turn does not interfere in the traditions. Most of the polls come from families who want to save a precious souvenir of an acquaintance. But there are also decide before his death be cremated and diamantizado, a service that now also offer some life insurance companies. To do so will require inconvenient presses, 1,300 to 2,000 degrees centigrade and 70,000 atmospheres of pressure to this reality, says eluniverso.com why spend eternity under tierra, evaporated in smoke or? frozen?. The fact, that most deadly increasingly are decided by a more luxurious format, become diamond, thanks to a few thousand euros and a delicate chemical transformation practiced especially in Switzerland. There are all kinds of people, from truck driver to the Professor of philosophy, explains Rinaldo Willy, one of the co-founders of the company, in a laboratory where a fortnight of machines work without interruption.
An employee, with the eyes protected by a wide plastic glasses, works behind a line of yellow and black that the visitor is not entitled to franking, out of respect for the dead. 500 grams of ashes is enough to make a diamond while the human body leaving an average of 2.5 to 3 kilos, says the young Willy, for 28 years. Human remains are undergoing various metamorphoses by stages. .
When a child gets sick when he has a fever or something hurts – and wants to alleviate his condition. And hands stretched themselves to saving the bubble with the children's acetaminophen. After all, he was bought in a drugstore, and there is not bad sell. But are we ready to experiment on their own children? I bought here antipyretic medication for your baby. Kalpol said. All moms know it. But here is surprising. I had never really thought about what is included in its composition.
I knew that this child paracetamol and all. And then decided to read it. And my hair on my head stood on end. That's all part of: paracetamol, sugar syrup, sorbitol solution 70% glycerol, gum, metilgidroksibenzoat, crimson 122, purified water, strawberry flavor. Let us, in order: Paracetamol – understandably – analgesic, antipyretic, the main active ingredient. And despite the fact that it has its own contraindications, and he's all clear – this is what it bought. Sugar syrup – understandably – ditenku need sweet medicine so as not to spit.
Since it is quite possible to agree. Sorbitol solution – is strange. Sorbitol – sweetener. That is, he gives the sweet taste of the drug. But in the drug already has a sugar syrup. Then why sorbitol? He is certainly not forbidden, but here's some information about it: Sorbitol is used in many cough syrups, and usually indicated as inactive ingredients. But at present it is believed that it should be indicated as active, as a large number of sorbitol (about 10 g or more, for adults) can cause gastro-intestinal failure. Sorbitol has a pronounced laxative effect, increases in proportion to the amount taken into the body. Drinking large amounts of sorbitol can cause pain, gas (flatulence) and cause diarrhea (diarrhea). But it can also aggravate irritable bowel syndrome. That is, children with sensitive stomachs diarrhea provided.
laydown madrid is a good place for recreation and relax while you eat tasty. Tastiness that comes not only the food, but a number of factors that are simply making us fall on account of which it is possible to have a very good alternative in Madrid. Why the Spanish capital is is railing with proposals really special that we are doing very happy at the prospect of being very selective when eating in a place that has so many beautiful things and are liked by many. Why is that it really cool now. It’s cool because it really is something very different from what we are accustomed to seeing in terms of culinary attention in general that there are in Madrid and as seen in many global parts.
These global connections in terms of cuisine make us think about the good that is Laydown for hoarding all kinds of senses that appeared before us too thrown or crazy but in the end are being imposed as a normal approach in the kitchen. Because it is true that you can visit many places to eat in Madrid and that’s okay. What also happens is that you have that ability to decide. Madrid is the gateway for many really different culinary experiences that make us quite a few interested in accepting the kitchen in a way that prevents us from being closed before the possibility of enjoying new dishes and good vibrations to the palate. Why is that when you come to this restaurant, you have to tune with rest, as you want to take you, how you want to feel you, how you want that you attend, and so on. This calm in eating encourages even good digestion, good interpersonal relationships and everything that has to do with national restaurant functioning. Why this restaurant concept is gaining both in the market of the gastronomy and why so many people apparently don’t want to abandon it altogether? Precisely because it is have the rest and food from your hand we have to give certainty that it is good to relax while you eat, yes it is good to dream and taste.
This clear that we can confuse a little if we are not accustomed to certain changes and we are satisfied with view of always say somehow, which is something very valid. And this is something very imperious of what we as diners dedicated to taste and try. Then, let us not forget that Laydown wants you do feel lay in the food, down to the exit. It is not that anything but tempers down you. Make you feel more refreshed and more satisfied by having tried an option so you can make you feel in a spectacular way. Don’t forget also that in Laydown it is likely that you can imagine that you are in a dream eating: because here, person, eating is a dream. Reference: