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I am excited from meet new people

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From this expirience I don´t fear nothing

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Victoria, Brandon, Rebeca y sus correspondientes 

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Victoria, Brandon, Rebeca y sus correspondientes 

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Documento A4 receta de tortitas álbum de recortes verde

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Check out this Document (A4) designed by Beca Esteban Martínez.

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Hello I am Hugo and I LOVE protein and hitting the gym.

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https://www.canva.com/design/DAF_NEVefv4/3wKgyIjPFZkm1wYC-4vUjw/edit?utm_content=DAF_NEVefv4&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton

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I like play furbo un the park with my friends

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Receta de fabada:

500 grams of beansor wither bean

200 grams of cured bacon

2 Chorizos

2 black pudding

200 grams of lacón

1 Onion

1 pinch of salt

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Madrid-Casa de la moneda

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That there is a bad bond with the dutch

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Go get to know Madrid

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I hope to learn customs and cultures from different countries and learn many things about them as much as in the place where they live.

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Hello, my name is Alba and I am student of the Sagrada Familia school of urgel. I like animals and spending time with my family.

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Very good and funny!

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Royal Botanic Gardens

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Irene Castillo Dimas, Adrián Barón and Zahra van der wielen

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Irene Castillo Dimas, Adrián Barón and Zahra van der wielen

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Login to access and create your next design.

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Cartel mapa parque de atracciones ilustrativo verde

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Empanada:

Materials:

For the filling:

1 Kg special meat for shredding (Falda or Peceto)

1/2 kg prime potatoes

1 tablespoon salt

3 tablespoons oil

1/2 kg onion (use the variety you want) finely chopped

Sweet paprika and spices to taste (Colombian triguisar)

1/2 cup (100 gr) finely chopped tomato (without skin and seeds)

1/2 tablespoon salt

1/2 cup (25 g) finely chopped cilantro (optional)

1/4 teaspoon cumin powder

For the mass:

6 cups (1500 ml) warm water

1 meat broth cube

Seasoning spices to taste

1 tablespoon coloring

1 tablespoon salt

2 tablespoons softened butter

6 cups (1 kg) pre-cooked corn flour (for arepas)

2 tablespoons cassava starch

1 egg

1 Juice of 1 lemon

c/n Frying Oil

Hot chili (pickled) and lemon to accompany

Recipe steps

Step 1

Preferably the day before. Wash the potatoes with a sponge and/or kitchen bleach. Add them to a pot, cover them with enough water and add the salt. Cook for 25 minutes over medium heat or until soft. When the potatoes are done, drain them and let them rest, then put them in the refrigerator.

Step 2

Cook the meat seasoned to taste in a pressure cooker for about 25 minutes. Let it rest and shred by hand or with a fork. Reserve

Step 3

When the potatoes are cold, grate or mash them.

Step 4

To make the dough, place the warm water in a container, add the cassava starch, the coloring and seasoning, the chicken broth cube, the salt, and the butter. Add the corn flour and let the water absorb it completely.

Step 5

Stir and knead well to mix all the ingredients. Add the egg. When mixing, you can add lemon and even a splash of brandy.

Step 6

Prepare a sofrito (stew) by adding the oil to a frying pan over medium heat. Add the onion and let it sauté (it takes on a bright color). Add the garlic, tomato, sweet paprika, color or saffron and powdered spices, salt, coriander and cumin. Cook this stew for about 15 minutes.

Step 7

Add the shredded meat and let it cook over low heat for 5-10 minutes, add the grated potato and mix until all the ingredients are integrated. Let the filling rest

Step 8

To assemble the empanadas, place a ball of dough between two pieces of plastic or a tortilla press or pataconera and press it, it should look like a thin round arepa. If you do it with plastic, you can use a roller or a bottle.

Step 9

Add a tablespoon of filling to the dough. Fold the dough circle in half to form a half moon. Cut the edge of this crescent with a pasta cutter or a cup. This way the empanada is formed and it will seal it at the same time. Another way to assemble the empanadas is to seal the edge with your fingers and then fold it inward to make it more secure.

Step 10

As we assemble the empanadas, we fry them in a fryer with enough pre-heated oil (180ºC). You can also fry them in a pot or pan on the stove at medium-high temperature. Fry the empanadas until golden brown. Then drain the oil.

Step 11

Serve them with hot chili or guacamole or any sauce to taste. And Bon Appetit!!!!

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Adrián Ballota y Adriana Hermosa (Tortilla de patatas)

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Adrián Ballota y Adriana Hermosa (Tortilla de patatas)

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Ingredients (4 persons):

Potatoes 700 g

Onion 300 g

Eggs 6

Salt

Oil

Preparation:

First we have to cut the potatoes and mix with the eggs, while the onion is on the frying pan, after that we have to mix the onion with the potatoes and the eggs,
and let it rest for 5 minutes.

Then heat the frying pan with oil and put the mix inside, wait 4 minutes and with turn it around with a dish and leave it other 4 minutes.

And it finish.

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https://www.canva.com/design/DAF_NFPJwl0/8gaQqwc4m-2KSy0wSVRSAw/edit

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Ingredients:

6 ripe tomatoes, diced

1 cucumber, peeled and diced

1 bell pepper (red or green), diced

1 small red onion, finely chopped

2 cloves garlic, minced

4 cups tomato juice

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

Salt and pepper to taste

1 teaspoon sugar (optional, to balance acidity)

1 teaspoon Worcestershire sauce (optional)

2 cups stale bread, cubed (optional, for a thicker consistency)

Fresh basil or cilantro for garnish

Instructions:

1. Prepare the Vegetables:

Dice the tomatoes, cucumber, and bell pepper.

Finely chop the red onion and mince the garlic.

2. Blend the Vegetables:

In a blender or food processor, combine the diced tomatoes, cucumber, bell pepper, red onion, and garlic.

Blend until smooth or leave it slightly chunky, depending on your preference.

3. Combine Ingredients:

Transfer the blended mixture to a large bowl.

Add tomato juice, red wine vinegar, and extra-virgin olive oil. Mix well.

4. Seasoning:

Season the gazpacho with salt and pepper to taste.

Add sugar to balance acidity if needed.

Optionally, add Worcestershire sauce for extra flavor.

5. Optional Bread Addition:

If you prefer a thicker consistency, add cubed stale bread to the mixture. Allow it to soak for a few minutes.

6. Chill:

Cover the bowl and refrigerate the gazpacho for at least 2 hours or until well-chilled.

7. Serve:

Stir the gazpacho before serving.

Garnish with fresh basil or cilantro.

Serve chilled and enjoy!

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"Tortilla de patatas"

Ingredients:

• 4-5 medium potatoes

• 1 large onion

• 6 eggs

• Olive oil

• Salt to taste

Instructions:

1. Peel the potatoes and cut them into thin slices. Peel and chop the onion into small pieces.

2. Heat approximately 1/2 cup of olive oil in a large frying pan over medium heat.

3. When the oil is hot, add the potatoes and onions to the frying pan. Cook over medium-low heat for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not golden.

4. Meanwhile, beat the eggs in a large bowl and season with salt to taste.

5. Once the potatoes are cooked, remove them from the frying pan and drain them in a strainer to remove the excess oil.

6. Add the potatoes and onions to the beaten eggs and mix well.

7. In the same frying pan, heat a little more oil if necessary and pour the mixture of potatoes and eggs into the frying pan.

8. Cook over medium-low heat for about 5-7 minutes, until the bottom is golden and the top is almost cooked.

9. To turn the tortilla over, place a large plate on the frying pan and turn it over. Then, slide the omelet back into the frying pan and cook for another 5-7 minutes, until it is completely browned and cooked inside.

10. Remove the omelet from the frying pan and let it rest for a few minutes before cutting it into portions and serving it. Enjoy your delicious potato omelet!

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Certainly! Here's a simple recipe for Dalmorejo Cordobés, a refreshing Spanish cold tomato soup. It's perfect for warm days and can be served as an appetizer or light meal.

Salmorejo Cordobés Recipe

Ingredients:

- 1 kg ripe plum tomatoes

- 150 g white bread (preferably from the previous day)

- 1 garlic clove

- Salt, to taste

- 100ml mild olive oil

Preparation:

1. Clean and roughly chop the tomatoes.

2. Blend the tomatoes until smooth, then strain to remove the skin and seeds.

3. Add the bread, garlic, and salt to the tomato mixture.

4. Blend everything together until well combined.

5. Gradually add the olive oil while continuing to blend until you achieve a creamy consistency.

6. Chill the salmorejo in the refrigerator for at least 30 minutes.

7. Serve cold, garnished with chopped hard-boiled egg and small pieces of serrano ham.

Enjoy your homemade Salmorejo Cordobés! 🍅🥖🥣

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Documento A4 receta de tortitas álbum de recortes verde (1)

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https://padlet.com/redirect?url=https%3A%2F%2Fwww.canva.com%2Fdesign%2FDAF_NDIL_UA%2F8CPSuydHL5P3gHPobOotUQ%2Fedit%3Futm_content%3DDAF_NDIL_UA%26utm_campaign%3Ddesignshare%26utm_medium%3Dlink2%26utm_source%3Dsharebutton

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Adrián Barón, Irene Castillo Dimas and Zahra van der wielen 

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Adrián Barón, Irene Castillo Dimas and Zahra van der wielen 

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Hoja A4 Receta Pizza Vegetariana Rústico Scrapbook Beige

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Folleto Agencia De Viajes Turismo Estético Azul

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Check out this Trifold Brochure (EU) designed by PEDRO GÓMEZ CUBILLO.

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"Cocido Madrileño"

Ingredients:

• 250 grams of dried chickpeas

• 200 grams of beef for cooking (it can be morcillo, shank, skirt, etc.)

• 200 grams of pork for cooking (such as black mork, bacon, bacon, etc.)

• 200 grams of chicken or chicken

• 2 bones of ham

• 2 sausages

• 2 black puddings

• 1 piece of bacon or bacon

• 2 large potatoes

• 2 carrots

• 1 leek

• 1 onion

• 2 bay leaves

• 1 sprig of thyme

• Salt to taste

Instructions:

1. Soak the chickpeas in cold water throughout the night or at least for 8 hours.

2. In a large pot, place the meats (veal, pork, chicken), the ham bones and the piece of bacon. Cover with cold water and bring to a boil.

3. Once it boils, remove the foam that forms on the surface with a slotted spoon.

4. Add the drained chickpeas, the peeled and whole onion, the carrots peeled and cut into large pieces, the leek cleaned and cut into pieces, the bay leaves and the thyme.

5. Reduce the heat to medium-low and cook over low heat for about 1 hour and a half to 2 hours, until the chickpeas are tender and the meats are cooked.

6. During cooking, add water if necessary to keep the ingredients covered.

7. Half way through cooking, add the peeled and whole potatoes, the sausages and the black pudding.

8. Once everything is cooked, remove the meats and vegetables from the pot and place them on a tray.

9. Cut the meats into smaller pieces and cut the vegetables into slices or smaller pieces if you wish.

10. Serve the hot stew, accompanied by a little broth and the meats and vegetables in a separate dish. Bon appetit!

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https://www.canva.com/design/DAF_NANPuNA/LUWYxDMkxd-l6nqSvzwLCg/view?utm_content=DAF_NANPuNA&utm_campaign=designshare&utm_medium=link&utm_source=editor

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Infografia Proceso Pasos Orden Cronologia Grafico Doodle A Mano Multicolor

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Ingredients:500 grams of flour

250 grams of melted butter

150 grams of icing sugar

4 and 1/2 teaspoons active dry baking yeast

60 ml. of warm milk

1 egg.

350 grams of molasses

200 grams of brown sugar

50 grams of butter

1 teaspoon ground cinnamon

Steps:Mix the flour, melted butter, sugar, yeast, milk and egg until you obtain a homogeneous dough. Let it rest for 45 minutes.

Make the filling in a frying pan over the heat by mixing the molasses, brown sugar, butter and cinnamon powder. Let rest.

Heat the iron to make the cookies, placing a ball of about four or five centimeters, cook until golden and remove carefully with a spatula. Using a round cookie cutter, cut the edge so that you have a perfect stroopwafel.

Open the stroopwafel in half, like a sandwich, and fill it with the caramel, close and continue with the rest of the waffles until you have made them all. And that's it, the cookies to accompany the coffee can be served.

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NO

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Login to access and create your next design.

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I expect to do friends and enjoy the experience

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For this food we need a one, two o three sausage, what you prefer. And also we need a lot of chips, and something sauce and spicy, and it´s all.

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Login to access and create your next design.

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In the Nederlands they have ´frietje oorlog. Its french fries with sate saus and unions.

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Documento A4 receta de tortitas álbum de recortes verde

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Ingredients:

• 250 grams of dried split peas

• 200 grams of smoked pork (such as bacon or pork ribs)

• 1 large onion, chopped

• 2 carrots, cut into slices

• 2 stalks of celery, cut into pieces

• 2 large potatoes, peeled and cut into cubes

• 2 bay leaves

• 1 sprig of fresh thyme

• Salt and pepper to taste

• Water, approximately 1.5 liters.

Instructions:

1. Rinse the split peas under cold water.

2. Place the peas in a large pot and cover it with cold water. Let the peas soak overnight.

3. The next day, drain the peas and rinse them again.

4. In the same large pot, add the soaked peas, smoked pork, onion, carrots, celery, potatoes, bay leaf and thyme.

5. Cover everything with water, making sure it is at least 5 cm above the ingredients.

6. Bring the pot to a boil and then reduce the heat to low. Cook the soup over low heat for about 1.5 to 2 hours, stirring occasionally and adding more water if necessary, until the peas are well cooked and the soup has a thick consistency.

7. Remove the smoked pork from the pot and chop it into small pieces. Put the shredded meat back in the soup and mix well.

8. Season the soup with salt and pepper to taste.

9. Serve hot, accompanied by dark rye and mustard bread, if you wish. Enjoy your traditional pea soup!

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I do not know what to put, honestly this does not change nothing in my live, only a different morning.

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Toledo,a captivating Spanish city,unveils historical gems you wander its ancient streets.Explore castles, churches,and artistic palaces,savor unique cuisine,and immerse yourself in Toledo's unforgettable charm.

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https://www.canva.com/design/DAF_M79TGAU/M3V5yVJS_4Aov3zaLNrFWA/edit?utm_content=DAF_M79TGAU&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton

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Login to access and create your next design.

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The earth is flat, here is some evidence, the UN flat earth logo.

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An ancient fortress, first roman, musilm, and spanish, during the second worl was the last ancient siege was fought there, the nationals won, today it is a military museum, but I honestly preferred it in Madrid

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Nothing

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"Plaza Mayor"

The Plaza Mayor is a historic square located in the center of Madrid, Spain. It is known for its impressive architecture, with Baroque-style buildings and decorated balconies. The square is surrounded by restaurants, cafes and shops, and is a popular place for cultural events and festivals.

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We need bread, a good german sausage, a horn, and more iportant, with sauce.

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Login to access and create your next design.

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Franco

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I do not know, probably spend money in red street, nice girls

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I do not know, probably spend money in red street, nice girls

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"Puerta del Sol"

The Puerta del Sol is an important square in Madrid, Spain. There is a large clock in a building called Casa de Correos, and a statue of a bear next to a malberry tree, which are symbols of the city. There are also many shops and old buildings to see. On New Year's Eve, people gather there to eat grapes when the bells that mark the beginning of the new year ring. It is a well-known and fun tradition.

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Good, specially the food.

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MAKOKE TO THE STREET!!!!!!!!

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It´s obvious, I don´t have fear because I don´t have enemies

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Fried cuy

1 Cuy

500 ml oil (optional)

2kg of poyatos

Ceviche( optional)

Lemon juice (optional)

Cook at slow fire in a pan for 20 minutes and spin It every 5 minutes

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Spanish typical "Croquetas" recipe

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With only a handful of ingredients, my mother-in-law's traditional Spanish ham croquettes recipe is the best I've ever tried. In only 30 minutes you can whip up a batch of croquette dough too. It's easier than you might think!

Spanish ham croquettes are a popular tapa throughout Spain.

I still remember my confusion the first time someone explained that Spanish ham croquettes don't have cheese in them. I couldn't imagine how they could be so creamy and delicious without it!

But the magic is real, and this easy croquetas de jamón Serrano recipe proves that the true trick to Spanish ham croquettes is time, patience, and a great arm for stirring the bechamel sauce!

Everyone likes croquettes even if they don't know it quite yet. Wikipedia defines them as small fried food rolls and who in their right mind could find something wrong with that?

There is a croquette for everyone, vegetarians included, and Spanish people love to experiment with different ingredients. I've seen everything from wild mushroom croquettes (delicious!) to chocolate croquettes (not so much).

What Makes Perfect Spanish Ham Croquettes?

Creamy and delicious perfect ham croquettes

But true to every Spaniard's heart is the classic croquetas de jamón Serrano recipe (Serrano ham croquettes). Their creamy filling is bursting with flavor and leaves many wondering whether they're eating ham flavored mashed potatoes or some delicious melted cheese and ham concoction.

The answer is neither. The truth is much more simple, although a little less glamorous perhaps.

Being a traditional poor man's food, ham croquettes are basically a fantastic bechamel sauce (olive oil, butter, flour, and milk) enriched with leftover scraps of Serrano ham and deep-fried to crispy perfection.

The result should never be oily, or cold in the center. When done well, they're impossibly light and you'd never guess that flour was the main ingredient!

Now that you know the secret, there is no excuse not to make these ridiculously easy and extremely tasty tidbits of Spanish goodness. The following is my favorite version of my mother-in-law's croquetas de jamón Serrano recipe and it will not disappoint!

Vegetarians, I'll take care of you too- check out my vegetarian potato croquettes recipe!

Key Ingredients

Key Ingredients: Serrano ham, butter, olive oil, onion, flour, milk, salt, nutmeg, bread crumbs, egg.
Ingredient Notes & Substitutions

Serrano Ham: In Spain, we make these croquettes using cured jamón - either Serrano (most common) or Iberian. Read about the differences here. You can substitute the ham of your choice - prosciutto works well but any high-quality ham will be delicious.

Butter: While some recipes use only olive oil, I think that the butter makes the filling much more light and creamy. I'd recommend a mix of butter and extra virgin olive oil as my recipe instructs, but you could do 100% oil or 100% butter if you prefer.

Oil: Use the best quality you can - preferably extra virgin olive oil. In Spain, we also fry our croquettes in olive oil, but any neutral frying oil will do if you must substitute.

Flour: I have never experimented using different flours (or gluten-free ones) but I have heard of people being successful with a good GF blend. If you try it, leave us a comment below!

Onion: Traditional croquetas always incorporate onion. You could substitute shallots or leeks.

Milk: Use whole milk, preferably at room temperature. This is not the recipe to try to cut calories!

Bread Crumbs: Use the bread crumbs of your choice. I personally love making croquettes with panko bread crumbs - they get super crispy!

Spanish Ham Croquettes: Step by Step

The Dough

The dough for ham croquettes is really easy to make. You just need about 30 minutes and a strong arm. Let's go!

Steps 1-2: Start by heating the butter and oil in a heavy pan. When fully melted and hot, add the onions and sauté for about five minutes - until just starting to color.

Steps 3-6: Next, add the nutmeg and a pinch of salt. Mix and then add the diced Serrano ham and cook for no more than a minute. Add the flour and sauté, mixing constantly to cook the flour as much as possible without burning it. Once it is browned a bit (photo 6) it's time to add the milk.

Steps 7-8: Now begin to add the milk, little by little, over the next 15-20 minutes. Every time the mixture gets dry, add some more milk. Stir constantly, and once the dough is creamy and thick (photo 8) it's ready to cool.

Steps 9-10: Pour the croquette dough into a large bowl and let it cool to room temperature. Cover it with plastic wrap (directly on the dough) and store it in the fridge for at least four hours (but ideally overnight). When it's cool, take it out of the fridge and make little croquette logs using a metal spoon for help.

Breading & Frying

When the dough is completely chilled and you've formed your croquette logs, it's time to bread and fry them!

Steps 1-4: First, prepare flour, beaten eggs, and bread crumbs in separate bowls. This is a simple three step breading process: cover in flour, then egg, then bread crumbs. Place on top of wax paper if you wish so they don't stick.

Steps 5-6: Finally, it's time to fry your croquettes! Heat olive oil in a heavy frying pan and once hot (but not smoking) add the croquettes. Turn them mid way to ensure they brown evenly on all sides. They should take about five minutes to fry. Remove and resist the urge to bite in right away (you don't want to burn yourself!). After about five minutes give them a try!

Recipe Tips & FAQs

If you don't have time to chill the dough, spread it in a thin layer on a cookie sheet and cover with plastic wrap. Then put it in the freezer for about half an hour. This is the quickest way to cool croquette dough.

What is Serrano ham (jamón Serrano)?

Jamón Serrano is a type of dry cured Spanish ham. It's one of the most popular types of ham in Spain, in part because it is less expensive than most Iberian ham (jamón Ibérico).

What are croquettes in Spain?

Croquettes in Spain are fried bechamel sauce fritters. They are a way to stretch leftovers by mixing them with creamy bechamel sauce (flour, butter/oil, and milk). Ham croquettes are the most popular variety in Spain, but others include chicken croquettes, mushroom croquettes, and spinach and pine nut croquettes.

Can you make ham croquettes in advance?

Ham croquettes can be made well in advance. After making the croquette logs and breading them, you can keep them in the refrigerator for 24 hours (uncooked) and in the freezer (in an airtight container) for up to three months.

How long can you keep croquettes?

Once cooked, leftover croquettes will last in the fridge for up to three days. You can reheat them in a hot oven (350°F/170°C) for about 10-15 minutes.

Serving Suggestions

Wondering what to serve with croquettes? Options are endless! Let me tell you about how we eat croquettes in Spain.

On their own! You'll often see croquettes as an option on a menú del día for your main plate. Depending on the size you usually get 3-6 croquettes (often with french fries) as your main meal. They're popular on kids menus too!

As a starter. Croquettes are often served as an appetizer when dining out with a group of friends. They're especially common in Spanish rice restaurants (arrocerías) where you'll get a croquette or two per person before the paella comes.

As a tapa. Croquettes are a common tapa and one I always order when tapas hopping. When eating tapas for my meal I order 2-5 (depending on their size). Read more about what tapas are here and get a list (with recipes) of the top 30 Spanish tapas here.

More Spanish Croquettes Recipes

If you love these ham croquetas, I know you'll love these ones too!

Hungry for more? Sign up for my free weekly newsletter and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide!
Update Notice: This post was originally published on October 12, 2011 and was republished with new text and photos on March 15, 2021.
Easy, quick, cheap, and impressive... did you try these delicious Spanish croquettes yet? What are you waiting for!?
What is your favorite croquette filling?
Photography by Giulia Verdinelli

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Spanish Ham Croquettes (Croquetas de Jamón Serrano) - Spanish Sabores

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With only a handful of ingredients, my mother-in-law's traditional Spanish ham croquettes recipe is the best I've ever tried. In only 30 minutes you can whip up a batch of croquette dough too. It's easier than you might think! I still remember my confusion the first time someone explained that Spanish ham croquettes don't have cheese in them.

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A ver, me dices que soy un bestia y un bruto

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A ver, me dices que soy un bestia y un bruto

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yo no puedo dejar que alguien así te lleve a casa

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Scaring people by doing jojo poses

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Paella:

400 gramos de Arroz Bomba

1 Kg. de pollo troceado

500 gramos de conejo troceado

200 gramos de judías verdes

100 gramos de garrofó fresco

100 gramos de tomate troceado

6 cucharadas de aceite de oliva

Unas hebras de azafrán

Pimentón rojo molido

Una ramita de romero

Sal

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THE IMPORTANT IS THE HORN

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Orange with sugar and olive oil

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As I am not into this project I do not really have any worries

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I really have fear of all

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I am not afraid at all

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I am excited to meet the foreign students

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I think that nothing

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I don't have fear, this is for scared people

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From this experience I expect to spend time with the foreign students and make friends

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Itinerario de viaje listado con fotos turquesa

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Check out this Spiral Notebook designed by Sara Sanandres.

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My fear is in general this experience, it's new and a little difficult

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I am excited about travelling to a new country. I really love knowing new places around the world.

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I'm very excited to know more people at school and play some games with them

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The Efteling amusement park in the Netherlands is like entering a world of fairy tales. It has exciting roller coasters, live shows and beautiful themed areas. It is a fun place for the whole family, where you can enjoy exciting adventures and feel like you are in a fairy tale.

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For this days excites me the most the zipline, I like action but not highs :(

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I expect meeting new people and exploring different cultures. I also have to improve my english skills.

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I expect to be relaxed with my friends and make more netherland's friends

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Places to Visit Travel the Philippines Instagram Story

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Hi, my name is Rodrigo. I love gym and uploading YouTube videos. Its nice when I hang out with friends and I am very sociable.

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im excited to meet new people and practice more english

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La Gavia is a Spanish park in the city of Madrid, in the Villa de Vallecas district. The park is divided into two areas, one urban and the other forest, separated by the bed of the Gavia stream. It borders the future business park of La Atalayuela, which plans to house a fashion city.