You know what is the root? I looked in the dictionary and said: "It's an affection, of a virtue, a vice, or use a custom: Becoming very firm. Browse or raising roots. " From birth we are rooting for things such as a tree takes root in this world and this world belongs, down roots of passion in this world that breeds and this world belong. As the passions are so relative, I wonder if so will our roots.
roots us in the womb of our mother, born and we are rooted to our family, our customs, our room, our home, our friends, our food, routine, games, vices, hobbies. And when we grow, rooting are increasingly subtle and ever stronger, as the attachment to our thoughts, feelings, we are rooted in our personality, our memories, our tastes, our image of ourselves.
not at what point, these roots as inevitable, which in turn
feels so strong and sure, you begin to transform our yoke, our shackles, began to dominate our actions and therefore our destiny . Sometimes when I wake in the morning trying to make the exercise of not knowing who I am and what I really wonder. I guess I do not know and look more spontaneous in my desires, not who I was until now, but who I am today. So, every day is like trying to keep my mind fresh, free of attachment could not seem to want me attached to an imaginary target.
Try it, you can take the pleasant surprise rid of all you have to do and begin to discover what you really want. URUGUAY
chop (with zucchini and eggplant salad)
it be the root, maybe or call me crazy, but when I put these two steaks on the grill, I could not stop thinking about Uruguay. The recipe was simple, heated the grill, I cooked the two "Uruguay" over high heat on one side, when he was browned I put it on the other side was golden brown and when I put a good amount of salt (fat) above. A long meat Put the salt in the end because if it absorbs the "juice" and you still dry. It is also preferable coarse salt for the same reason and because (this is of my own) the grains of salt you get to the tongue, your taste buds will open at its best and there, when they lost the trial and have given everything that comes, the attacks the steak.
I served with a salad of zucchini and eggplant (Very light and tasty).
saute You put in a good splash of extra virgin olive oil, half an onion. When transparent add two sliced \u200b\u200bcarrots and peeled eggplant, cut into cubes. Cook 20 minutes over low heat.
Then add a sliced \u200b\u200bzucchini and cook another 15 minutes stirring constantly (do not hold, is a recipe momentary, tomorrow is another). Then add salt, black pepper and a tablespoon of chopped rosemary.
When I left it medium-rare steak, I went inside the animal and because she was convinced that I was eating a piece of my land. If my country could eat, I eat it raw. If I could eat the best memories of my life to integrate into my body and do not separate my anymore. If I could eat this beautiful landscape, the smell of eucalyptus forest, the sound of leaves trees that move with the wind and that distinctive whisper "Shhhhhh", as if asking silently to all my thoughts. If I could eat a warm spring night, light a campfire in the evening, the beautiful sky full of stars on a beach with no people. The exact moment that my feet buried in the sand still warm from the last hour of sunshine. If you could eat only front talks are held with great friends, hugs from my mother, my father's mischievous glances as we take a couple of whiskeys philosophy to awaken sleeping in our minds. The laughter hits you only cause a brother, partly because you laugh at him because nobody knows him like you and part you laugh at yourself, because nobody knows you like him. If you could eat the knowing smiles, the glances of passion of the early conquests, the innocence of our soul, the purity of our thoughts of children, the surprise of our youth and the first time I heard that song, which was nice. If I could eat much I love you "to make sure I always will as well.
If I could integrate into my system as much as you want to transform it into a constant present that never leaves me and the steak will become later in my muscles, this steak I insist, for me it looks like Uruguay. 
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