Ana Maria

Ana Maria

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Ana Maria
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Eagle at Reelfoot Lake in Tennessee

Eagle at Reelfoot Lake in Tennessee. We spent our honeymoon there, fishing, and we were awestruck because we saw 2 of these massive Bald Eagles. Probably the only time I will ever have that opportunity. They are huge.

Salmo 103:1-5 Bendice, alma mía, a Jehová, y bendiga todo mi ser su santo nombre.  Bendice, alma mía, a Jehová, Y no olvides ninguno de sus beneficios. El es quien perdona todas tus iniquidades, El que sana todas tus dolencias;  El que rescata del hoyo tu vida, El que te corona de favores y misericordias; El que sacia de bien tu boca De modo que te rejuvenezcas como el águila.♔

Previous pinner: Bald Eagle in flight. We have had eagles drop salmon on our porch in the past as the they fly to the trees from the Russian River to eat their catch. Like the scales on butterfly wings!

Eagle at Reelfoot Lake in Tennessee. We spent our honeymoon there, fishing, and we were awestruck because we seen 2 of these massive Bald Eagles. Probably the only time I will ever have that opportunity. They are huge.

Eagle at Reelfoot Lake in Tennessee. We spent our honeymoon there, fishing, and we were awestruck because we saw 2 of these massive Bald Eagles. Probably the only time I will ever have that opportunity. They are huge.

Cómo emplear hierbas aromáticas y especias   Churrasco Cordobés Acompañado de Salsas Árabes  INGREDIENTES: 1 solomillo de cerdo ibérico Sal gorda 2 cabezas de ajo peladas  Para la salsa Roja: 1 cucharada de comino molido 1 cucharada de cayena 1 cuchara de pimentón dulce 1 litro de aceite de oliva virgen Sal  Para la salsa Verde: 2 cabezas de ajos peladas 1 manojo grande de perejil 8 guindillas 2 cucharadas de orégano 1 litro de aceite de oliva virgen Sal

Cómo emplear hierbas aromáticas y especias Churrasco Cordobés Acompañado de Salsas Árabes INGREDIENTES: 1 solomillo de cerdo ibérico Sal gorda 2 cabezas de ajo peladas Para la salsa Roja: 1 cucharada de comino molido 1 cucharada de cayena 1 cuchara de pimentón dulce 1 litro de aceite de oliva virgen Sal Para la salsa Verde: 2 cabezas de ajos peladas 1 manojo grande de perejil 8 guindillas 2 cucharadas de orégano 1 litro de aceite de oliva virgen Sal