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First, sorry for taking so long to update. The truth is that while this blog look a lot like the 2 program at dawn (the audience) now also do not know when it will appear again for the grill.

Speaking of grills, in a botched jump, I am going to talk about food. But no food on the grill, that's already doing very well in his bathtub Lomana, the subject of raw food is sushi.

two years ago, looking for a sushi course for a gift, I found the blog Gastromaniac , which organizes thematic courses of sushi and Japanese food, and I kept wanting to make me same course. I've only taken two years to decide and sign up, but I can say I've been able maki roll up with my own hands, and they were rich, rich.

uramaki makisushi and freshly prepared

The course lasts three hours and learn to do makisushi (rolls of seaweed on the outside), Urakami (those of algae inside) , nigirisushi (rice balls with fish on the outside), temaki (cones made from seaweed and stuffed with rice and fish), in small groups (there were eight) and good vibrations (such as maki)

gogleguiana In the era in which we live, we can find a thousand recipes for sushi over the network, but this course has many advantages: they give you all the ingredients, many advice so that everything goes well, and there is no danger that you will pass the rice.

And learn to make sushi in the course are some notions of protocol: for example, nigiri, which are the portions of rice with a slice of fish on top, eaten with your fingers and holding them soaking in the soybean lightly on the fish. And you can not serve your own drink, you have to do any of the other diners (we must be careful to not forget about you, but it is a very curious custom)

flavors

traditional and fusion: the maki of prosciutto and melon were delicious

Y after all the work, the banquet to the Japanese. I do not know if it is shown in the photos, but we did a lot of food and could not yet ... yes, we bring us leftovers for the next day, lol. Now it is time to practice at home, without assistance and household utensils (scares me).

And finally, I leave you with a toast: Kampai!
(no chinchin, Japanese word means penis).

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FUCKING

after 6 months without competing with an overwhelming desire to arrive the day of my season debut tomorrow, February 13 break my silence and go into action. After several weeks deciding the venue for my first competition, I finally opted for Valladolid, but it seems that we are not alone because the rain will be present. Tackle this competition
eager as my fitness is pretty good and even my first competition I hope to make good brand.

PHYSICAL PROBLEMS

The last month of training, has been marked by pain in my right knee which prevented me from training as normal. According to the sports doctor, you may have slightly touched the meniscus. This technique precludes me at the right speed and I have to go slow so I would not hurt. Tomorrow I'll have to throw the competition slowly so as not to hurt me, because it is only important thing is to control and recover for major competitions, but do not rule out that tomorrow a great brand.

LAST TEST

Although they were in December, I put them now because I have not had time before. Note that I've had a big surprise when lifting in Polar protector 180 kg, but hopefully in the next test to raise a little more. Greetings to

CUESTA todos.PEDRO