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El Ayuntamiento de Avilés acaba de aprobar unas cuentas que comprometen 92 millones de euros, con 5,8 millones de euros destinados a financiar inversiones y otras operaci

El maquinista del tren que descarrila informó al centro de control a las 19:45:02; a las 19:48:32 se intenta comunicar con el conductor del Alvia dos veces, y a las 19:49:33 se logra hablar con su int...

🇵🇸 “El genocidio en Gaza es tan atroz que está por encima de ser derechas o de izquierdas”"Las cifras oficiales son de 18.500 niños y niñas asesinados, pero se estima que sean muchos más. Hay que pararse y pensar qué significan estas cifras."____#LaRevuelta — @silvia__alonso, @meganmontanerg y @felixgomezactor presentan "La Caza Irati", serie ya disponible en Movistar +🪁 #LaRevuelta, de lunes a jueves en abierto a las 21:40h en @la1_tve de @rtve y todos los programas completos en @rtveplayView all 15,008 comments

padmalakshmiAre we #teamcanned or #teamfresh cranberry sauce?? I say do either or both — but it is actually so easy to make it fresh so why wouldn’t you? Here is my recipe from Tangy, Tart, Hot and Sweet. Though the flavors from the spice make taste like an Indian dish, it will still go well with your standard spread. And if you don’t have fenugreek or asafoetida just leave it out and it’s still delicious. Recipe here:4 tablespoons neutral oil24 oz. cranberries, fresh or frozen¼ cup plus 2 tsp sugar1 teaspoon cayenneSalt, to taste¼ tsp fenugreek seeds½ tsp asafetida powder½ tsp turmeric Heat the oil on medium heat and sauté the cranberries until they begin to burst. Adjust heat to medium low, and add the sugar, cayenne and salt. Cover and cook for 20 minutes, stirring often (every 5 mins) to make sure it doesn’t catch at bottom of pan. Add a bit of water if it does and stir to loosen. While cranberries are cooking, place fenugreek seeds in a dry skillet and roast for a just a couple minutes on medium heat. Grind seeds into a powder with a mortar and pestle. When the cranberries have cooked for 20 minutes, add the ground fenugreek, asofatida and turmeric, and continue to simmer for another 15-20 minutes. Add up to 1 cup of water. The chutney will be ready when the cranberries have all burst and the mixture is a thick, bubbling jam. This chutney will keep for months in an airtight glass jar in the fridge.Makes about 2 cups.

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