thegoodfellas/blogset-br huggingface dataset:
Eduardo aquele que por algum motivo quis ser meu amigo, que mesmo com muitas dificuldades, hoje posso dizer que ele e especial, que os dias (meses) sem falar com ele, me deixou um tanto quanto triste, pois ele vinha do nada, e sabe como eu nao sei, me deixar FELIZ, que ficava Feliz em me ve sorrindo pela camera, que me deixava sem palavras, quando dizia que me AMAVA! Hoje penso o quanto que eu fui Feliiz em te conhecer; E nossa amizade passou por tudo, tudo mesmo; Sinto saudades, quando voce me ligava do nada, so pra me da Boa Noite, ou Bom dia, ou entao o que voce vai fazer hoje? Como dizia ele, sinto falta de ser paparicada, mais nao por qualquer pessoa, e sim por ele! E Eduardo quem diria, a um ano atras voce tava me add no Orkut, com muito custo eu te aceitei no msn, e mal sabia que naquele dia, eu tinha acabado de conhecer uma pessoa que ia mexer com os meus sentimentos! Que ali eu estava conhecendo uma das pessoas mais importantes da minha vida!Eduardo e engracado, hoje estou tao longe, demorei a perceber o quanto que eu te AMO, que nao da pra viver sem voce, voce sempre estava ao meu lado e eu nunca tinha quis perceber isso, voce sempre esteve ao meu lado pro que der e vier, e fui um tanto o quanto injusta, hoje falo com toda as letraas 'Te Amo', meu irmaao, meu garoto perfeito, meu menino, meu pequeno, pode ter certeza que voce veio pra ficar, e jamais saira pois voce estara pra sempre em meu coracao, aquele que voce ja conquistou inteiro, que nao sei como, deve ter sido naquele momento que voce me diz um dia EU TE AMO, Hoje eu te falo, Te Amo acima de qualquer coisa! Demorei a entender que 'nao sei viver sem ter voce' Onde quer que eu eteje vou me lembrar de voce! Lembra dessa musicaa?!'A melhor parte de mim,Leva meu caminho ate voce,Isso e o que me deixa mais Forte,Me faz Tao Bem, Me faz Tao Bem'Tee Amo (L) 'Enquanto eu respirar vou me lembrar de voce!' Siim (y) Unhaa de amarelo!Pra combinar com a cor do CABELO B)Crianca FELIZ?! Sim muito Feliiz! Diia de Hoje:Eu no lugarzinho meu, quase durmindo, NETO acha de tirar minha unha, Vermelha estava LINDA (como sempre ne?) Fooi so eu fechaar meus olhinhos que ele fala : 'Naty da mao pra mim tirar os emalte'. E eu: Soo uma Unha ta?! ele: Ahaam! =) Quandoo fui ve ele ja tava emendando na outraa ' Sem comentariios =@Nathy quietinha no Lugar dela como sempre, prestando atencao na aula de Geografiaa ( porque a Loira akee e inteligente! rsrsrs ) Entao eu sentadinha prestando atencao, vem o neto, me da um papel embrulhadinho, bonitinho, pensei que era algo importante (naa maior inocencia)! Quando eu ABRO o PAPEL sabee o que tinha?! -Umaa BARATA o.O Deii um Berro daqueles a Professora quase me MATOU, porque ele tava lendo e explicaando o que era
Geopolitica! '-Todo MUNDO riu da minha cara, primeiramente levaram um susto, porque meu berro foi muito grandee!E e Obviamente que eu ia xigaar o NETO! SHAUSHAUSHAUSAHSUE neguinhoo se naoo perdee umaa =P'Ludiee OFICIAL reuniaao diaa 14/05/09 o que isso siginfica?! -Ludiie entende nee ;)'I want you promise me (Now I want't you promise me)That you'll never forget (We'll keep dancing)To keep dancingWherever we go next' ~> A gente entende ne Ludy?! ;)Ahazaa!Beijomeligaa'
stalls and then sit at the common tables. The dishesprepared inside the market use only products sold in the market itself. TIP: pay attentionto the market hours: the ground floor opens from 7AM to 2PM, except on Sundays. It closes a little later on Saturdays. Thefirst floor opens every day from 10AM to midnight. Thenext posts will be about some very interesting attractions outside of the usualtourist routine, and will include some useful information.
como a Galeria Palatina, aberta ao publicoem 1833 com uma esplendida colecao de obras de arte. Sao quase 500 pinturas dosseculos XVI e XVII em sua maior parte provenientes das colecoes particularesdos Medici, doadas ao Estado em 1737 no testamento da ultima Medici, Ana MariaLuisa. Embora as obras expostas sejam maravilhosas (destaque para as ricas molduras!)e sua exposicao muito bem organizada, incluindo trabalhos de Raffaello, Tiziano, Caravaggio e Rubens,entre outros, esta galeria nao e tao visitada quanto as duas galerias acimacitadas. Atencao:sugerimos que esta galeria seja incluida em qualquer programa de visita aFlorenca. E realmente maravilhosa. Na ultima vez em que la estivemos (junho de2017) havia a possibilidade
Lorenzo, o Magnifico) e Clemente VII (sobrinho deLorenzo), duas rainhas regentes da Franca, Caterina di Medici (bisneta deLorenzo) e Maria (neta de Cosimo I). Duas filhas de Maria di Medici tornaram-serainhas consortes da Inglaterra e da Espanha. Ana Maria Luisa di Medicitornou-se Elletrice Palatina pois casou com um principe alemao que faziaparte do grupo de principes eleitores do imperador do Sacro Imperio Romano. Quando visitar Firenze? Na primavera ou no outono, neste ultimo a cidade estando menos lotada deturistas. No verao o numero de turistas aumenta muito e o calor e muito forte.No inverno, embora com temperaturas bem baixas, dificilmente neva e a cidade eum pouco menos cheia, porem, os dias sao muito curtos. Visitando Florenca:Em geral, os turistas que ficam em Florenca por dois ou tres diasvisitam a Galleria degli Uffizi, a Galleria dellAcademia (David deMichelangelo), o Complexo da Catedral Santa Maria del Fiore (a catedral, comsua maravilhosa Cupula de Brunelleschi, o Batisterio, em frente e o Campanariode Giotto, ao lado), Ponte Vecchio e o Palazzo Vecchio.Porem, existem tantos outros locais para serem visitados que seaconselha ficar em Florenca por, pelo menos, uma semana, organizar previamenteum programa e estudar um pouco de historia da cidade, para melhor aproveitar avisita. Audioguias sao geralmente disponiveis nos museus e galerias. DICAS: atencao com os horarios dos museus e galerias pois sao muito variaveis,e melhor ja incluir em seu programa. Algumas atracoes estao sempre lotadas, emqualquer epoca do ano, como as duas galerias citadas acima. Para evitar aslongas filas, ha duas possibilidades: comprar um Firenzecard (dura 72 horas), oque pode ser feito online ou diretamente em Florenca, ou reservarantecipadamente, pela internet.Simplesmente caminhar pelo Centro Historico, ao redor do Duomo, PalazzoVecchio e Ponte Vecchio, ja e um programa maravilhoso e permite sentir aatmosfera da cidade, enquanto nos deslumbramos com as construcoes. E a primeiracoisa a ser feita e sempre se pode dar uma parada para um cappuccino! Outropasseio que nao se deve perder, especialmente ao por do sol, e subir ate aPiazzale Michelangelo, nas colinas. Sugerimos subir a pe, embora sejacansativo, seguindo do centro em direcao a Praca Demidoff, logo depois da PonteAlle Grazie, e dali seguindo as placas indicativas que levam a cruzar a Porta San Miniato, ligada auma parte bem preservada da muralha da cidade, e passar pelo Jardim das Rosas(belissimo na primavera). Para quem nao pode caminhar, ha onibus saindo daPraca San Marco, ou mesmo pode recorrer a um taxi.
Italian food is "twice blessed because it is the product of two arts, the art of cooking and the art of eating," famed cookbook author Marcella Hazan wrote in The Classic Italian Cookbook. Food for Italians is something to be savored, revered, studied and examined with gusto.Northern food: polenta, salumi, beans and red wineThere are two cardinal rules of Italian cuisine: eat locally and eat seasonally.Food is part of the rhythm of life, and so Italians eagerly await the arrival of seasonal ingredients, even though nowadays you can get pretty much anything throughout theTracing down the culinary history of Italy we find that it started to make its mark during the Roman Empire more than 2000 years ago. The Italians even have a cookbook dating back to the first century B.C which shows how important food has always been in society. And the ancient recipes were actually very good, as some documentaries found out by recreating them.Pizza: the one thing you can find everywhere in ItalyEach region developed its own distinctive style of cooking based upon the local ingredients, heritage, and lifestyle.....so it is fair enough that we get to analyze each region, based on their specific products and food habits.The next few posts will be not only about food, but also about the history behind it.Thats because everything in life happens for a reason, even if the reason is simply that it tastes good! Mezzogiorno is the traditional term for the southern region of Italy. It includes the regions of Basilicata, Campania, Calabria, Puglia, Abruzzo, Molise, Sicily and Sardinia. Sometimes the extreme southern and eastern parts of Lazio are also included.The southern part of Italy was invaded many times through the centuries, and even though the conquerors are long gone, their legacy remains. In those days there was no such thing as what we call Italy today, and each part of the territory was ruled in its own way, by whoever won the war for it.Close to Greece and to the African continent, the South has, for many years, been influenced by Greeks and Arabs in terms of culture and, of course, food. The Moors occupied Sicily for more than 250 years, beginning in the 9th century.Local restaurant in Taormina, SicilyJust like Italian food in general, Southern Italian food has developed from a peasant tradition and is usually made of a few ingredients, most of them inexpensive, seasonable and easily found. In the South you can find typical ingredients such as tomatoes, olive oil, fresh vegetables, caprino and pecorino cheeses, mozzarella and burrata, oranges, lots of sea food and also lamb, chicken and goat meat. The pasta is normally made with semolina flour, using water instead of eggs, which gives a different texture and taste to the dough.The bread is normally made with durum wheat flour, sometimes with the addiction of whole wheat, and most desserts are made with almonds or almond flour. Naples is famous for its pizza, of course, but together with Sicily they are also known as some of the best places in Italy for desserts. The Pasticceria
is an old and very strong tradition, of which they are very proud.Sometimes you feel like you are in a different country. To make it even "worse", each region has its own dialect, and there are variations within the same region. The more you think you know Italy, the more you find out about the real size of this small country... and that, wherever you go, if you know what and where to look for, the food will be great...Famous Pizza, Naples
Try to think about a place so old that it has seen the rise and fall of almost every empire. A place that so many armies have invaded or tried to invade so many times (even the Crusaders...).An enormous city that is Roman, Byzantine and Ottoman, Christian and Muslim, and spans two continents. Perhaps it is hard to understand unless you have been to Istanbul, Turkey.Founded around 660 BC as Byzantium, after its reestablishment as Constantinople (by Constantine the Great, A.D. 330), it served for almost sixteen centuries as the capital of four empires: the Roman Empire (330395), the Byzantine Empire (3951204 and 12611453), the Latin Empire (12041261), and the Ottoman Empire (14531922).That alone explains a lot, and the city of Istanbul nowadays is still a giant pot of mixed cultures, tastes and influences. There you can find all the spices that one can (and cannot) imagine, all types of foods, all types of people and all types of cats. Yes, there are a lot of street cats there, and it pleased me to see that, most of the time, theyre well taken care of.Now, this is a food blog, therefore I must mention something concerning that....before I got there, I asked a friend from Istanbul about the typical dishes, because I really wanted to try them all. Couldnt find them all, thought, but still I did taste and try a bunch of interesting stuff.Spices BazaarWhile I was there Ive tried Lahmacun, cig kofte, iskender kebap, sucuklu pide and icli kofte (you can findthe images if you google it), but by far the typical dish that I liked the most was Manti. Manti dumplingstypically consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, boiled,steamed or fried. The concept is more or less like ravioli, but the sauce and the taste combinations arecompletely different. It was one of the best dishes that I can recall; with so many new and interestingflavors that my brain was a little lost trying to cope with.Manti- one of the best things everAnd then, there was baklava.....you can easily find it everywhere, and even the ones I bought at thesupermarket were really good, but the Bakery Gulluoglu seems to be quite famous for their baklava.The Turkish baklavas are the best, and if you have baklavas with Turkish coffee, it is a match made inheaven. I guess Ill have to dedicate an entire post for baklavas and Turkish coffee soon enough...Baklava + Turkish coffee = lifeSo, if youre looking for adventure for body, mind and all senses, Istanbul has it all....it is totally worth avisit....maybe more than one! Central Italy is most known as the Etruscan territory.The Etruscans were a civilization of ancient Italy in the area corresponding roughly to Tuscany, Umbria, and northern Lazio. Together with Le Marche, those regions are known as Central Italy.Distinguished by its unique language, this civilization endured from around the 8th century BC until its assimilation into the Roman Republic in the late 4th century BC.Central Italy has not been much influenced by other cultures like the
South and North. Toscana, especially, was almost exclusively influenced by the Etruscans.Crostini Toscani - with liver pate Toscana is the most well-known region of Central Italy, mainly because of its wines and food. The famous Chianti wine, as well as the expensive Brunello di Montalcino, are produced in Toscana, using mainly Sangiovese grapes, another Etruscan heritage. It seems that they were planting grapes and drinking wine long before the Romans...The local products also include a wide range of cheeses, most of them made of sheep's milk (such as Pecorino cheese from Toscana, and Pecorino Romano from Lazio, which is a very salty version of the cheese).Grains, such as beans and spelt (farro), are also highly used and appreciated in the Tuscan cuisine, as well as meat. The Chianina is a breed typical from the region, with which is made the famous Bistecca alla Fiorentina, chargrilled steak seasoned with salt and served blue.Cantuccini and Vin Santo - what a joy!Lazio's food tradition is quite different from Toscana's. The region's famous dishes include Spaghetti alla Carbonara (the original version uses only yolks, Guanciale and parsley), and lots of artichokes, olives and tomato sauces. The wines there are mainly white, even though they are starting to produce some pretty decent red wines.Umbria is famous for its chocolates (Perugina, for example, was a very traditional chocolate from Perugia, and now belongs to Nestle). Their cuisine uses lots of mushrooms, olive oil (which they also produce), and poultry, including pigeons. The wine production is mainly of white wine.Finally, Le Marche has a vegetarian tradition, even though they consume lots of fish and seafood. Their diet also includes polenta, mushrooms, and lots of vegetables, some lamb and beef. And, of course, wine. White again, mostly.And the journey continues...Schiacciata - typical Carnevale cake
Northern Italy includes Emilia Romagna, Liguria, Piemonte, Valle D'Aosta, Lombardia, Trentino Alto Adige, Veneto and Friuli-Venezia-Giulia.Highly influenced by Austria (actually Alto Adige used to be part of Austria, and they still speak mainly a german dialect there), French (Vale D'Aosta and Piemonte), and even Slovenians (close to the border in Friuli-Venezia-Giulia), the Northern part of Italy has some of the best foods and wines I have ever tasted. In Piemonte, for example, you can find the king of wines, Barolo. Made of Nebbiolo grape, it is a robust red wine, very tasty and unique. Although the Barolo is the most famous wine from Piemonte, I dare say all wines there are good, and so are the cheeses, perhaps in part due to the French influence there. Piemonte is also famous for the most expensive white truffle, or Tartufo d'Alba, a real gastronomic treat!Polenta and beans in PadovaStanding next to Piemonte is Lombardia, famous for the Risotto tradition (the Risotto alla Milanese was born there), and also land of the fried breaded pork cutlet,or schnitzel, a tradition brought by the Austrians. Moving East, Trentino Alto Adige is what we can call "two regions in one". In Trentino, you feel like you're still in Italy. In Alto Adige, it seems you've just crossed the border with Austria. Knodel, lots of pork, cured meat, berries, beer, Spatzle... just think of good Austrian/German food, and you can find it there.South of Trentino is Emilia Romagna, famous for the Mortadella, Ragu alla Bolognese, Prosciutto di Parma, Parmigiano Reggiano, and many more. The Lambrusco wine, the local red wine, is lightly sparkling and very interesting. Lots of pumpkin Veneto is (almost) all about seafood and polenta! Baccala, Stocafisso, and basically everything you can find in the sea. Asparagus, cow's milk cheeses, Radicchio Rosso, Vialone Nano rice, cured meats... Prosecco sparkling wine, lots of gorgeous white wines. The region has a very rich cuisine, and Venetian desserts are unique, specially during the Carnevale.Last, but not least, Friuli-Venezia-Giulia. Bordering Slovenia, the region shares with its neighbour some culinary traditions: the forest products, such as mushrooms, berries, game, as well as seafood, whole grain breads, and excellent wines, mostly white. Piemonte : a cheese paradiseItaly is such a small country in size, but such a big country in traditions and history. Food, of course, is part of it, a very important part indeed. Their love and respect for food keeps their traditions alive, and feeds the world with passion. Here, every single ingredient counts. Literally. Buon Appetito! Hello everybody,After almost one year without writing a single post, mostly due to excessive work, I am back. And with great style...I just got back from another wonderful trip to my beloved Slovenia. I had the pleasure of being (for the 4th time) in Ljubljana, and it was quite a good and warm revival for me. That's the place on earth where I feel more like at home, if I may say so. So, what has changed since my last time there? Not much, thank God!But this time I discovered some interesting things I
had no idea of, such as: did you know that, in Slovenia (just like here in Italy) they have truffles? And that they are delicious, and a lot cheaper? Check out this tasting menu of black truffles that I had there:Veal steak with truffles and chestnut pureePumpkin soup with truffles- amazing!I remember that last time I was there I was not so much impressed with the food, except for my all time favorite Gibanica. This time though, I had a completely different experience, and the most memorable meals I've had in quite a while took place at Ljubljana Castle. There is located this amazing restaurant called Gostilna na Gradu, and that's where I've had this delicious lamb shoulder with celeriac puree, mashed potatoes and carrot flan... it blew me away because I really was not expecting it to be that tasty!Lamb shoulder at Gostilna na Gradu <3Slovenia is all about small details, perfection in every little thing, but without being fancy or pretentious, and still very affordable. Who could imagine a glass (with a cat stamp on it!) of Slovenian red wine in the city center would cost only 2,80 euro? This unassuming care is pretty hard to find, and yet you can easily find it in Slovenia. So, if you're thinking about where your next destination will be, try this one. It is impossible to regret!! Hvala, Slovenjia!A glass of Slovenian wine at Stara Macka caffeGibanica- the love of my life <3
MONGAGUA, em memoria HA MOMENTOS EM NOSSAS VIDAS QUE PRECISAMOS PARAR... NESSES MOMENTOS, LIGUE SEU RADIO, SINTONIZE 92,5 FM E OUCA UMA BELA MUSICA! TENHA CERTEZA QUE VOCE FICARA LEVE, ALEGRE E FELIZ, PRONTO PARA RECOMECAR DE ONDE PAROU! E VOCE TAMBEM FICARA SABENDO TUDO SOBRE MONGAGUA!UTILIDADE PUBLICA E EVENTOS. CONFIRA!!! TENTE!!! INVENTE!!! SEJA DIFERENTE!!!! SINTONIZE 92,5 FM... A NOSSA RADIO DE MONGAGUA !!!! www.radiomongaguafm.com.brUM GRANDE ABRACO E UM FELIZ 2016 DOMENICO (em memoria) e VANISAPOSTADO NO BLOG em 30/12/2010:TRADICOES DE ANO NOVO NO MUNDO
Bowie e visto em fevereiro de 2013 no videoclipe lancado juntamente com o single 'The stars (are out tonight)' (Foto: Floria Sigismondi/The Stars (are out tonight)/AFP/Arquivo)David Bowie sorri durante entrevista em Helsinki, na Finlandia, em abril de 1976 (Foto: AFP/Lehtikuva/Arquivo)Em foto de 6 de junho de 2005, David Bowie chega a evento em Nova York ao lado da esposa (Foto: Stuart Ramson/AP Photo)David Bowie em show em 13 de dezembro de 2003 em Montreal (Foto: Shaun Best/Reuters)COPIADO E COLADO DE GI, LINK: http://g1.globo.com/musica/noticia/2016/01/morre-david-bowie-aos-69-anos-apos-18-meses-de-luta-contra-o-cancer.html
ANO NOVO ASTROLOGICO COMECA NO DIA 20 DE MARCO DE 2016Data tambem coincide com Equinocio de Outono e PrimaveraNa Astrologia, o ano novo nao comeca tradicionalmente no dia 1o de janeiro. Segundo a astrologa Vanessa Tuleski, a data e comemorada quando o Sol ingressa no signo de Aries, o que em 2016 vai acontecer no dia 20 de marco, as 1h30, dando inicio ao chamado "Ano Novo Astrologico". A partir deste momento, pode ser gerado um Mapa Astral para a capital de cada pais, no qual sao interpretadas previsoes coletivas, que vao valer no periodo de um ano, que incluem tanto as questoes da nacao quanto o dia a dia do povo. Entao, cada lugar vive o impacto do ano novo astrologico de uma forma diferente, muito embora tambem possam existir muitos temas em comum."Em retrospecto, pode-se observar melhor como este Mapa funciona. Por exemplo, em 2015, Plutao estava conjunto ao Fundo-do-Ceu do Mapa do ingresso solar calculado para Brasilia. Este ponto esta relacionado a bases, raizes, e foi um ano de muito questionamento para o governo. Este Mapa teve tambem muita enfase na Casa 6, incluindo o proprio Sol, entao foi um ano em que todo mundo trabalhou muito. O foco estava no trabalho, com inovacoes e criatividade neste setor. Questoes afetivas tambem foram bem importantes e geraram mais mobilizacao, devido ao Ascendente em Libra e ao regente deste signo ocupando Casa de destaque", analisa a astrologa.Para 2016, Vanessa explica que o Brasil tera um Mapa Astral impactante, com Plutao no Ascendente. Segundo ela, isto tanto pode simbolizar crises, como a que ja esta sendo vivida, como tambem um ano com motivacao e/ou necessidade de transformacao, seja pra os rumos do pais e para cada brasileiro. "Mais gente se vera com necessidade de transformar (Plutao) o rumo de vida e/ou questoes profissionais (Ascendente em Capricornio). O inquieto Urano tambem ocupa a Casa 4, o que tanto pode significar reformas em casa, mudancas de residencia ou algum tipo de mudanca no lar ou nas relacoes familiares. Exemplo: um conjuge que tem de ficar na ponte aerea para aproveitar uma oportunidade de trabalho e com isto fica alguns dias fora. Mas rupturas tambem poderao acontecer e sera preciso tomar mais cuidado com radicalismo. Plutao na linha do Ascendente requer inteligencia e estrategia; quem nao tiver podera se envolver em confusao", alerta Vanessa.Ja nas financas, a astrologa explica que com Venus aspectando Netuno e Marte, sera preciso tomar mais cuidado com gastos descabidos e ma gestao financeira, mas o dinheiro tambem sera mais usado para relaxar, como teatro, musica, etc., por exemplo (Astrologia revela se voce tende a gastar demais. Descubra aqui). "A Lua na Casa 8 pode indicar um ano com maior ocorrencia de perdas familiares para mais pessoas ou, ainda, um envolvimento com assuntos como herancas, impostos, renda em comum, que sao temas da mesma Casa. As amizades serao importantes, com Marte e Saturno na Casa 11, mas existira a expectativa que os amigos sejam mais proativos e facam mais por onde. O ano tambem podera ser muito produtivo para trabalhos feitos