• On average one goat gives 3lbs of milk per milking.
• Six pounds of milk is required to yield one pound of cheese.
• The average number of goats: farmer is 130-170 goats (smallest: 30-biggest: 300).
• Vermont has 3416 goats, 3167 generate milk for Vermont Butter & Cheese Creamery.
•  The breeds they use are La Mancha, Nubian, Obershali, Alpine and Saanen; which feed predominantly on pasture, hay, silage and grain.
• During the winter months the milk is greater in protein and butterfat decreases by 20%.
• In the summer months there is a reduction in protein and butterfat yet volume increases.
• Goat’s milk is snow white and higher in vitamins, calcium and phosphorus compared to cow’s milk–it is also lower in cholesterol and the fat globules are smaller making it easier to digest.
• In the United States, we pay the highest price for goat’s milk from local family farms.
• VBCC pays a premium for top quality milk.

9.69 EURO worth of food and wine

When I arrived yesterday morning here in Brussels I found myself caught out. It was a public holiday (Pentecost Monday) and everything seemed to be closed.

It was a beautiful sunny and warm day and I walked around a bit and explored the area around the hotel. Lots of tourist were doing the same thing. Fortunately, I found an open Carrefour express so that I could buy some groceries.

I was reminded of my glorious day as a student, and in reminiscing about the past, I bought some cheese, bread and red wine. Today, I know of course that red wine is not necessarily the best accompaniment with cheese. But I bought it nonetheless.

Normally, I always pack my Swiss army wife but this time I had left it behind in Bangkok. I knew this while browsing through the supermarket shelf with all the many wine bottles.

And that was the main reason why I settled for the bottle of Tempranillo: it had a screw cap, whereas most other bottles had a cork enclosure. I only paid 5.99 EURO for it which is cheap considering wine prices in Thailand.

2010 Tempranillo – REALCE by Union Campesina Iniestense

By sheer coincidence, I had found a treasure. This wine comes from the relatively new and unknown wine region of Manchuela which is located in the larger La Mancha wine region.

So it’s a Don Quixote wine, one could say.

One of the Spanish indigenous grape varieties grown in Manchuela is Bobal, a red grape, which comes originally from Valencia and is the third most planted variety in Spain (after Airén and Tempranillo).

If you want to learn more about the wines from Manchuela have a look at the video clip by Simon Woods.

Manchuela got its appellation status only in 2000. Of course vintners have grown grapes there since Roman times.

I was very happy.

It has intense red berry aromas, beautifully structured tannins, great resilience and character just like the old Don Quixote. I sipped along after I had finished my frugal peasant meal.

When I saw that the wine was made by a wine cooperative, the Union Campesina Intestense, I thought I have to find out more. Today the vintners cooperative has more than 1200 members and about 7,000 ha under vines. So this is a big undertaking.

The Tempranillo I had bought is one of their simpler wines. The reserva wines they produce cost more than 30.- EURO. Most of their wines are around 10 EURO/bottle.

Somewhere in La Mancha, in a place whose name I do not care to remember, a gentleman lived not long ago, one of those who has a lance and ancient shield on a shelf and keeps a skinny nag and a greyhound for racing. An occasional stew, beef more often than lamb, hash most nights, eggs and abstinence on Saturdays, lentils on Fridays…

Thus begins the tale of the errant knight Don Quixote, first published in 1605 by Miguel De Cervantes Saavedra (translated here by Edith Grossman). No disrespect to Cervantes, but I’d like to propose a slight alteration of the famous lines.

I’d say: Somewhere in La Mancha, in a place whose name I do not care to remember, they make a really great cheese. Queso Manchego is one of my current favorites. If you’ve never tried it, it has a nice tang with a buttery finish and a semi-firm consistency that melts on the tongue.

This delightful cheese begins its life as the whole milk of the Manchega sheep that graze in the arid plateaus of the region. After a process of curdling, heating, shaping, and pressing, it is placed in a controlled space where the temperature and air humidity remain constant. Manchego cheese can age for anywhere between 60 days and 2 years. The longer it ages, the sharper and harder it becomes. With a great aged Manchego, the tang carries all the way through the bite, from the the tip to the back of the tongue.

Manchego is widely available in American supermarkets, holding its own in the imported cheese section next to the cardboard rounds of French brie, bricks of Irish cheddar, and the imported Italian mozzarella that bob up and down like corks in their water-filled containers. You have to seek out the upscale grocery chains like Whole Foods, or even better, visit a local, independent gourmet cheese shop like Shubie’s in Marblehead, to find a wider variety of Spanish cheese like a mahon or garroxta. And, in my humble opinion, the independent stores carry a much higher quality of product!

This cheese stands alone. No fancy preparation necessary. Manchego is at its best eaten with a good piece of bread, a nice slice of cured ham or maybe a fried egg, and a few green Spanish olives. I’m no sommelier, but I have a feeling that you can’t go wrong if you follow each excellent bite with a sip of rioja. I recently tried a garnatxa negra from southeastern Catalonia, which made an excellent pairing.

For a second course, take your cue from Cervantes and make a Spanish-inspired stew. Sopa de ajo is a delicious comfort food from this same region. The bits of broth drenched bread bring to mind a French onion soup, but the creamy poached eggs add a layer of rich warmth. I’ve never had too much luck poaching eggs, but thanks to the crowded pot of veggies and bread, the eggs tend to stay in one place and intact.

Here’s my not-so-traditional take on Sopa de Ajo

Give yourself about 30 minutes to prepare. It serves 4, or 2 if you have seconds! Since it doesn’t really store or reheat well, it is best to eat it all!

Ingredients:
5 cups stock (veggie or beef)
2 toasted slices of French-style bread
3 cloves garlic (minced)
2 tablespoons olive oil
4 eggs
a couple handfuls of veggies (chopped carrots and cauliflower are good, but feel free to experiment)
2 tablespoons tomato paste
1 jalapeno pepper (or other type of hot pepper)
2-3 tablespoons finely chopped parsley
optional: 1 slice of cured ham (jamon serrano or prosciutto – chopped into very small pieces)

Preparation: Chop and steam your veggies (like yummy cauliflower and carrots) to desired tenderness. Set aside. Sauté the garlic and bread in a frying pan with a couple tablespoons of olive oil. Remove from pan. In same pan, sauté the jalapeno pepper. Then add tomato paste and 1 cup of stock. Bring to a boil and stir until paste has dissolved. Return the bread and garlic to the pan and add the veggies. Pour the remaining stock in the pan, and bring to a boil. Once the broth is boiling, crack each egg into the pan and allow the eggs to cook. Once the eggs are cooked, serve immediately. Sprinkle the top of each bowl with bits of ham and parsley before serving.

–Marta

More details on the show here.
More details on La Mancha here.

They turned out so amazingly!  Also, I have a new design fresh off the blocking wires!

I have not been blogging so much these past three weeks which I apologize for.  I’ve been crazy busy with work and the farm and all sorts of OTHER stuff.  I have lots of pictures (goat pictures) to share this weekend and maybe even some news that I’ve been sitting on for a while.

See, things went down about a month ago that I wasn’t really willing or ready to talk about.  Life changing news (and not the OMG THIS IS SO AWESOME! kind either).  I took some time to look inward and harden my shell a little bit.  I’m an odd mix of completely extroverted guarded person.  I am free about my happiness and addresses, my embarrassing mistakes, my failures, and triumphs but this was beyond those things.  This needed some time to just be and for the Mr and I to recover.  It was a sort of phoenix moment and I finally feel as if the wind has picked up and started to blow away the ash of the old and what lays ahead of us, our rebirth, is exciting, terrifying, and brilliant.  I know I am the luckiest woman in the world to have such an amazing family, such fantastic friends, the worlds best husband, two dogs that make me laugh and snuggle me when I need it, and a wonderful base of blog readers who don’t know me but leave such fantastically supportive comments.

I love you all.

Alpine-12 CC-0 Exhibitors-5
LaMancha-17 CC-2 Exhibitors-7
Nigerian Dwarf-8 CC-0 Exhibitors-2
Nubians-13 CC-1 Exhibitors-4
Oberhasli-0
Recorded Grade-3 CC-1 Exhibitors-3
Saanen-14 CC-2 Exhibitors-4
Toggenburg-15 CC-3 Exhibitors 6

There were a lot of fun, engaging stories embedded withing Don Quixote, that I felt could stand on their own, could be, say made into movies. Every day, I picked up the book, I had a smile on my face. Delightful. That in and of itself is a success.

I had read an excerpt in junior high and really found it meandering, but this time I loved it.

Melvin Bragg‘s In Our Time has a good broadcast of a discussion of Don Quixote.

What writing is coming out of Spain now, I wonder. Seems the most august Spanish language writers, Gabriel Garcia Marquez, Mario Vargas Llosa, etc. are from Latin American.

2010 Artero Tempranillo

Ingredients:

• 100% Tempranillo

This was a wine recommended to me by our local sommelier (yes… we do have one). He knows that I love the beefy, super dry Spanish reds while my husband loves a sweeter Cabernet Sauvignon.

So how does this Spanish red work for Mr. Wonderful? Artero is from the region of La Mancha (Don Quixote traveled through there chasing wind mills… remember… no?… okay…) and has a 14% alcohol content. It is a sweeter red with tastes of cherries, strawberries and oak. I am not sure if they use oak… it is just the only way I know of to describe that not quite so woodsy… not quite so herbal taste. Just checked their website… they use steel tanks for a few weeks before racking for 2-3 months. I assume the racking is barreling? Anyone know?

We had this wine with some locally made New York STYLE pizza (yes… New Yorkers I know it is not the same, but it is what we have here). The wine was the highlight as we were so surprised by the sweetness. 14# alcohol content is at the lower range for a dessert wine; although, this is not a dessert wine. It should be enjoyed slowly as it is really amazing!

~Emme

Having three retired does on our farm has been a delight. They are sweet, gentle, funny, loving, and at least one of them is pretty psychedelic. (We also managed to collect a llama, but that’s a story for another time). They were easy to care for, and allowed us to ease into the field of animal husbandry without too much demand. However, after 6-months of routine feedings and hoof trimmings, not to mention keeping up with some serious oat habits, it became apparent that we were interested in more than excellent lawn-mowers–we wanted the benefit of fresh, raw goat’s milk, cheese, and yogurt!

Springtime is an excellent time to find good goats. Kidding season begins in March, sometimes earlier, and many farms are looking to thin their herds. We decided that not only did we want a doeling, but we also wanted to find a doe in-milk, in order to reap those immediate benefits. After contacting a few breeders, cruising craigslist, and visiting a couple of farms, we found our goats and fell in love.

We went for two, but came home with four. Because, really, who can deny a the adorable-ness of a baby goat! We’re pretty certain that we can’t.

Charlene Ash at Belle Chev’re Farm has raised some fine does, and we feel pretty lucky to have her Nubian herd queen, Satin, giving us sweet, creamy milk morning and night. We also brought home Satin’s daughter, who we named Josephine. She’s a spunky little kid, bound to be the leader of our herd some day. Our unexpected twins, Persephone and Apollo, are La Manchas who we plan to line breed.

And just like that, we doubled our herd!

And just like that, we have a goat dairy!

Related articles

• Meet The Goats: Trouble (lazytranchblog.wordpress.com)
• Dairy Goat Show Documentary! (turkeyfeatherfarm.wordpress.com)
• All About Goats book (goatlapshop.wordpress.com)
• March is Dairy Goat Economics! (rvdga.wordpress.com)
• Goat’s Milk: Better For You, Better For The Environment (blisstree.com)

We have lambs!  Oreo and 1tag decided to have their babies on the same night.  It was fortuitous!  The Mr and I had cleaned out the old turkey stall just that day and gotten it ready for their arrival.  We ushered the sheep inside (which was a huge pain in the butt because that’s what sheep are) but we got them all in and settled.  That night it snowed 5″ and the sheep dropped off 2 lambs for our trouble.  I can’t tell you how glad I was that we had them inside.  Now we are only waiting on 1 more ewe.

The girls gave us two ram lambs so they won’t be staying long term on the homestead.  When you have boys on the farm they aren’t good for much.  You only need one breeder and from there, every male is superfluous.

We also have baby goats!

Brutus (in back) and little Twinkie take a nap.

Need a goat of your very own?  Jet is now for sale.

Rocket is staying with us because she has the privellage of being a girl.

Tank ADORES the baby goats.  Well, he adores all goats no matter what.  He’s a super goat enthusist.  He will sit at the gate and just gaze at them adoringly as they play.  It’s really pretty sweet.

So much has been happening.  It’s like it was all planned out (if sheep and goats had the ability to plan anything that is).  DD gave birth to amazing triplets that I adore so much.  They are healthy and happy and bouncing around like puppies.  They are the epitome of SWEETNESS.  Then the other day (because we’ve been meaning to do it for 2 weeks) the Mr and I cleaned out the old turkey stall and threw down fresh straw.  The sheep were getting close to their due date we knew so on a whim we put them in the barn to get them used to it.

Overnight it snowed 5 inches and in the morning the Mr went out to the barn to discover 2 little lambs.  Pictures are terrible because it’s the BARN and has terrible barn lighting but yeah.  2 little healthy boys.  Since they are boys they will both end up…well…as dinner.  I know that probably made a few of you sad, but on a farm, boys get eaten, it’s a fact of life.  Girls, girls are gold.  The goats produce milk and the ewes produce wool (which is finer this year than any I’ve seen it from my sheep!).  Boys?  Boys get floods of testosterone and become idiots.  So boys aren’t our thing.

And now there are some of you who are all “But Preita!!! You had baby boy goats! Surely you aren’t going to eat them!!!”  No, rest asured we are not.  They are going to be sold off to other people.  Maybe as a future breeder, maybe as brush control, maybe as something else.  But they won’t be staying here either in the barn or anywhere else.

So you know how much I love my goats?  I love that I can go in to the stall and pick them up for a sweet cuddle and they lay their heads on my shoulder or kiss my nose.  I love that they are content just to be snuggled and chill out.  Lambs?  Lambs are not like this.  Lambs are quite the opposite.  Lambs KNOW they are not supposed to be off the ground, they KNOW they are not supposed to be cuddled or snuggled or pet.  It makes me a little sad because they are sweet little babies with curly little fleeces that make them look like poodles but yeah, I guess it helps with attachment issues.  Maybe my goats KNOW they could never be dinner so they don’t mind?  I don’t know.  Lambs, while cute, are not goats.

We have been handling the goats a lot which is something we probably won’t do too much with the sheep.  The kids on the other hand benefit from a lot of handling because two of them will be future milkers.  A wild goat is a pain in the butt.  Goats that are used to handling are easier to milk, lead, and groom.  Above I’m holding our little girl out of DD.  Since the Mr was the midwife and pulled 2 out of 3 goats from DD’s womb I gave him full honors of naming them all (something that was hard for me because I’m a control freak sometimes).  Above is Twinkie which makes me giggle ridiculously.  Especially since DD is short for Dumbledor (we did not name her) so when we register her it will be Dumbledor’s Twinkie.  It’s silly but I love it.

So yeah.  We are waiting on 1 more ewe and then we are done with babies for the year.  Kind of makes me a little sad because I loved the process.

In other news I’ve decided to start work on an E-book on Ravelry turning some of my most popular shawls into rectangular wraps/scarves.  It will be a lot of knitting but I hope to have the release by the end of summer.  I don’t just want them to be plain rectangles where anyone with half a brain could have pulled them off so it will take a little more planning.  Where the wrong side is just not as nice I plan on dealing with that so no one has to see it.  So yeah.  Off I go to the races!

My list includes;

Cherry Surprise

Rough Sea

High Desert

Pix

Weave It!

Coastal Waters

and Strigose

And then after the Ides of March kicked us in the teeth we had a miracle.

DD had her babies.  Triplets!  And if the Mr wasn’t home we might have lost at least 2 because 1 goat was breach and he had to help mama out.

Two twin girls and a big fat boy!

EL VINO COMO DESTINO

En este artículo que nos manda Antonio, consultor de organización y métodos comercio de una multinacional nos expone una oportunidad de negocio para Corral de Almaguer. Esta oportunidad que auna VINO y TURISMO puede hacer que Corral de Almaguer tenga una imagen de “MARCA DE VINO” que haga mas fácil vender nuestros vinos y que enriquezca a cooperativas, bodegas, hoteleros,bares, hornos, nos ayude a cuidar nuestro patrimonio y nos enriquezca culturalmente por la visita de turistas a nuestra población. Todos los sectores económicos pueden ser beneficiados si se hacen las cosas bien:

“Quién no ha leído, escuchado “Enoturismo”, “Rutas del Vino”, etc….

Estas palabras tan bien sonantes, son coadyuvantes en una única función, promover, dinamizar, formar y desarrollar a los pueblos, ciudades o mancomunidades para emprender, sostener y mejorar un apasionante modo de entender y enseñar una nueva forma de turismo, el enoturismo, las rutas del vino como principal ingrediente el vino.

Y pensando detenidamente esta definición, uno se pregunta, por que Corral no puede optar a tener el sello de “Pueblo del Vino”, indicativo de “Ruta del Vino” certificada por ACEVIN (Asociación Española de Ciudades del vino) (www.acevin.org y www.wineroutesofspain.com). Que nos permita fomentar y enriquecer nuestro sistema (viticultura, bodegas, turismo, patrimonio cultural, patrimonio paisajístico, patrimonio urbano, gastronomía, tradiciones, comercio, etc…).

Corral como ruta del vino….

¿ Qué Tenemos….?

La mayor extensión de viñedo de Toledo, la sexta de España (http://somoscorraldealmaguer.com/2012/02/02/corral-de-almaguer-una-potencia-vitivinicola-mundial), vinos con numerosos premios, cooperativas (www.bodegasaltovela.com, www.cooperativalamuela.com ) bodegas (www.bodegas-barreda.com , www.bodegaspinuaga.com, www.vinos880.com …), patrimonio urbanístico, patrimonio cultural, paisaje, etc…..

Entonces…….

¿ Qué hacemos…. ?

Todo, hay que renunciar al individualismo, quitarse los miedos , defender lo nuestro, darlo a conocer, en definitiva creernoslo, y trabajando conjuntamente ayuntamiento, cooperativas, bodegas, hosteleros, comercios, panaderías, asociaciones, etc…, en definitiva disponer de un sistema integrado, diferenciador, interesante que sea reclamo para el “enoturismo, turismo cultural, gastronómico, paisajístico, etc…”..

Corral tiene una oportunidad, hagámosla realidad.”

Finalmente Antonio nos plantea las siguientes preguntas para intentar responderlas nosotros mismos en la zona de comentarios de la noticia como parte de un ejercicio de reflexión y aportación de ideas de todos y cada uno de los corraleños. Sus respuestas estarán mañana en la WEB.”

¿Que podemos ofrecer al turista que consume este producto, conocer bodegas, procesos, degustar, pero hay otras actividades?

¿Las instalaciones de las cooperativas-bodegas pueden ser un reclamo, pero el vino debe ser el único atractivo?

¿Qué puede ofrecer una cooperativa-bodega de Corral respecto a bodegas visualmente espectaculares?

¿Qué supone para la cooperativa-bodega este contacto directo con el cliente (enoturista)?

¿Qué supone la marca Ruta del Vino de ACEVIN para Corral y su territorio?

¿Quieres que Corral de Almaguer entre en los caminos del vino?

Antonio Perez Juana

Consultor de Organización y Métodos de Comercio

MAPA DE LOS CAMINOS DEL VINO MANCHEGO: Alcázar, Criptana, Pedro Muñoz, Tomelloso, Socuellamos, Villarobledo y San Clemente ya forman parte de los caminos del vino. Para llegar a muchos de estos pueblos desde Madrid es imprescindible pasar previamente por Corral de Almaguer por la N301 o la AP-36

Cuando en 2008 se planteó la idea de organizar un certamen gastronómico en Quintanar de la Orden para potenciar la hostelería y restauración local, que se empezaba a ver tocada por el comienzo de la crisis económica, nadie pensaba que pudiera tener el éxito suficiente como para repetirlo año tras año. Así pues nació lo que hoy se conoce como el Concurso de Tapas, que en esta edición alcanza su cuarto año consecutivo de celebración, con la participación en esta ocasión de 30 establecimientos de la localidad.

En la presente edición, que comienzo ayer y concluirá el próximo 25 de marzo, se pierde el sobre título con el que se bautizó hace cuatro años: “A tapear”. La nueva organización, dependiente del Ayuntamiento, ha decidido eliminar este sobre nombre sin razón aparente, aunque conservando toda la esencia del principio.

Serán treinta bares y restaurantes los que se disputarán, a través de sus suculentas tapas y la valoración implacable del público, el honroso galardón de contar con la mejor tapa del año en Quintanar de la Orden y un premio de 600 euros.

Manjares como “Carrillada Quintanar”, “Brandada de Bacalao”, “Rape alangostado”, “Brocheta Tricolor”, “Contraste de Sabores”, “Capricho de Primavera”, “Dulces Sueños”, “Divinas tentaciones”, “Rollintos dos Cremas” o “Huevos de domingo”, son algunos de los platos que podremos encontrar en la variada oferta que se presenta en esta edición.

Las tapas podrán degustarse durante los fines de semana que transcurren entre el 9 y el próximo 25 de marzo, en horario de 13,30 a 15,30 horas y de 20,30 a 23,30 horas, a un asequible precio de 1,50 euros, bebida a parte, claro.

Los consumidores deberán, como en ediciones anteriores, recorrer todos o varios de los establecimientos participantes, probar las tapas y solicitar el sello del establecimiento en el folleto de concurso. Se deberán catar al menos 18 de los 30 preparados que se ofertan para poder entrar en el sorteo de una Ruta de Paradores, 100 lotes compuestos por productos de los patrocinadores o 25 euros en consumiciones en los locales participantes.

QUINTANAR DE TAPAS

]]> http://somoscorraldealmaguer.com/2012/03/09/actividades-de-ocio-del-mes-de-marzo-que-hago-este-finde-conoce-alcazar-de-san-juan/ Fri, 09 Mar 2012 11:58:14 +0000 somoscorraldealmaguer http://somoscorraldealmaguer.com/2012/03/09/actividades-de-ocio-del-mes-de-marzo-que-hago-este-finde-conoce-alcazar-de-san-juan/ Hoy vamos a dedicar el apartado de ocio del fin de semana a las Actividades que se pueden realizar en Alcázar de San Juan. Su patronato de cultura hace cada mes un programa de la mayoría de las actividades que se podrán encontrar en el pueblo, museos, teatros…

PINCHA PARA VERLO EN LA IMAGEN TIENE VARÍAS PÁGINAS,

ESTO ES SOLO LA PORTADA

Programa de actos Alcázar de SAN JUAN MARZO PINCHA PARA DESCARGARLO TIENE VARIAS PÁGINAS.

Esta es una ciudad que normalmente se ha visto simplemente como administrativa, de servicios como el de su hospital, de compras o uno de los lugares donde ver cine en La Mancha pero sin valor turístico o cultural. Sin embargo nada mas lejos de la realidad. Alcázar de San Juan aglutina mucho potencial turístico y de ocio cultural. Si vais a su oficina de turísmo os atenderán perfectamente marcándoos en un mapa los puntos de interés y dando guías turísticas e incluso una partida de nacimiento de Cervantes el cual dicen que nació en Alcázar acercando como cualquier pueblo manchego a el Quijote a su tierra. Su página de turísmo es: http://www.turismoalcazar.es/

Pocos cascos de pueblos manchegos se pueden encontrar edificios que daten del siglo XIII y Alcázar los tiene y muy bien cuidados, también tiene uno de los mejores observatorios de aves a nivel europeo donde se suele poder ver volar a cientos de flamencos, los molinos de su cerro, el torreón del gran prior, sus conjuntos palaciales, sus iglesias, mosaicos romanos, su museo de alfarería, el museo del hidalgo, el museo municipal, teatros y conciertos cada fin de semana. La oferta de ocio de este pueblo manchego es simplemente apabullante.

Aquí dejamos el último vídeo de turismo de Alcázar de San Juan que aparece en Castilla la Mancha TV que aunque muy cuidado no pienso que muestre lo que verdaderamente ofrece la ciudad y la deja una vez mas como una ciudad de ocio dedicada a compras más que del plano cultural.

Vídeo de los Flamencos en el complejo lagunar de Alcazar de San Juan (justo enfrente del CARREFOUR)

Alcázar de San Juan Pasado y Presente

ELABORACIÓN: Pedro José Martínez

Ya se encuentra en El Toboso, la reproducción de la réplica de la Sábana Santa de Turín. La tradición y diversos estudios indican que es el sudario dónde fue envuelto  el cuerpo de Jesús después de su muerte y trasladado hasta su tumba; junto a la réplica de la Sábana Santa, también se expone una reproducción del Santo Sudario de Oviedo que, según la tradición, envolvió el rostro de Cristo una vez desenclavado para ser depositado en el sepulcro.

El sudario mide 436 cm × 113 cm; los orígenes del sudario y su figura son objeto de debate entre científicos, teólogos, historiadores e investigadores. Algunos sostienen que el sudario es la tela que se colocó sobre el cuerpo de Jesus en el momento de su entierro, y que el rostro que aparece es el suyo. Otros afirman que este objeto fue creado en la Edad Media. La Iglesia Católica no ha manifestado oficialmente su aceptación o rechazo hacia el sudario, pero en 1958 el papa Pío XII autorizó la imagen en relación con la devoción católica hacia la Santa Faz de Jesús.

La imagen de la sábana se puede apreciar más claramente en negativo, debidamente contrastado, que en el color sepia original. La imagen en negativo fue contemplada por primera vez en la noche del 28 de mayo de 1898, en el reverso de la placa fotográfica del fotógrafo amateur Secondo Pia, que estaba autorizado para fotografiarla mientras se exhibía en la Catedral de Turín.

Desde entonces son muchos los estudios científicos realizados para intentar explicar como se ha producido  esa huella y si realmente,como afirma la tradición, esa es la Imagen de Jesús.

El sábado 24 en la Iglesia Parroquial, se impartirá una conferencia sobre la réplica del Sudario de Turín, a cargo del Presidente del Centro Nacional de Sindonología, el licenciado Jorge Javier Rodriguez Almenar, profesor de la Universidad de Valencia.

Se podrá visitar en la Iglesia Parroquial, hasta el 31 del mismo mes. El horario de la visita es de 10 a 14 y de 16 a 18 de Martes a Domingo.

1º Concurso de Monólogos CAFÉ CAROLA

Premios en metálico.

Haznos llegar  tu material antes del 12 de Marzo y te daremos las bases de concurso.

FACEBOOK CAFÉ CAROLA

1ºSEMIFINAL— SABADO  17 de Marzo de 2012
2ºSEMIFINAL – SABADO  24 de Marzo de 2012
GRAN FINAL—- SABADO  31 de Marzo de 2012

1º Clasificado—— 200 €

2º Clasificado—— 120 €.
3º Clasificado—— 80 € .
4º Clasificado——- 80 € .

Don Quixote is so much interesting to read as it is both a comedy and a tragedy. A story of a mad ludicrous, yet noble, man, that will make you laugh at him and find him hilariously ridiculous; yet, empathize with him for his noble intentions to do good and prevent harm through professing the Order of Knight-errantry!

The story of Don Quixote takes place in Spain in the 17^th Century. It is the story of “a man who, in every other subject, ]seems[ to have a large share of sense and discernment ]and[ lose it so irrecoverably, whenever the discourse turned upon the cursed mischievous theme of chivalry.” Don Quixote is an ordinary man in his fifties who loses his senses because of his obsession about reading books of chivalry. Books, the themes of which are about great knights-errant in the far past like Amadis de Gaul, and their marvelous extraordinary achievements; most of which are inconceivable due to the improbability they bear. Such stories were only written to provide the reader with enjoyment and pleasure; however, our renowned knight Don Quixote believes such stories and is so overwhelmed and affected by them that he decides to devote himself to the profession of such great chivalrous men- knight-errantry! One day, he wakes up determined to start his new profession. He dresses himself in  ; takes a lance and a shield; changes his name from Quixada to Don Quixote de La Mancha to suit him as a knight; he names his horse Rozinante and chooses a mistress for his heart- an ordinary woman and a neighbor of his, to whom he gives the name of Dulcinea del Toboso, and whom he is  Finally, our knight makes his first sally; and that is when the story of a special, mad, ludicrous, yet noble, wise man, begins! A man, who has the noble intentions of redressing the wrongs, rescuing damsels in distress, helping orphans and doing good to humanity. But alas! The years when knight-errantry was professed are gone, and those stories of those great knights of whom he is trying to follow the example are non-existent! Because of that, Don Quixote only encounters hilarious situations with Sancho Panza whom he chooses as his squire in his sallies and search for adventures, in which they are hilariously ridiculed and treated as two mad men. As the story goes on, you will, on the one hand, laugh at the ridiculousness of our knight and the simplicity of his squire; and, on the other hand, empathize with Don Quixote for his human, noble, pure intentions, and the resultant accidents he sometimes has to deal with together with his squire. You will admire our knight as well, for his wisdom and his large knowledge in every aspect of life(except chivalry!) and his skill in composing poems and giving speeches (although most of them be about the theme of chivalry, which makes them sound extremely unreasonable and silly).

The story is much deeper than just recounting the adventures of a disturbed man. It is a story told in a captivating original style, and which reveals an insight into the human nature. As Don Quixote goes on in his adventures, he encounters different kinds of people and situations, which is quite interesting as this will unveil insights about different tempers, characters, natures, and mentalities.

In short, this novel is a must for all book worms and “book snails”! As for the conclusion, read the novel and find it out yourself! One thing is for sure, though- you will sadly love it!