Friday, December 31, 2010

Aebelskiver Muffin Tin

Award to interview :-) Happy New Year! Daring Bakers

Dear all!

For us it was a year of the most hectic, with mountains of stress, restlessness, and difficult months in terms of health, but finally it seems that everything ends well. Finally, after years waiting to have our own home, we installed it, and we face the new year with peace, harmony, and above all with more time for ourselves, just to enjoy more of life and space we have here, where we live.

've undoubtedly been an eventful year for more people, jobs lost, family or friends killed, family illness, love lost or abandoned, and many other things that cause so much pain ... so many things so hard in this life, but also part of it, however difficult and sorrowful they are. Fortunately most people find new strength to resume the road, and continue its focus on smaller things, but no less beautiful. For all you've been or you are in a situation like this, we wish you lots of encouragement, lots of energy and all the light of the world for the new year, and I sincerely hope that 2011 brings you much happiness and health.

And so we wish those who already have a light heart and I do well, to continue and the thing that cross your path to happiness and prosperity and simply that you have a wonderful 2011.

For all that, throughout this year, have written so many loving and kind comments on the blog, many, thank you very much, it's always wonderful to read all your kind and enthusiastic words. I am inspired to do more tutorials interesting (and beautiful, I hope), and to devise new things for you ;-) For all new and dear friends who've done this year, thank you for your friendship. I am excited to see how far you are part of my life, and how, slowly but surely, Spain is becoming my home.

And finally to my own style-Tartacadabra ;-): Maybe life is that, more or less often have to fight dragons, but without ever forgetting the magic of life.
wish you a sweet New Year filled with health, happiness, love and friendship and new magical ingredients for cooking and life :-)

A HUG,
and Julio Lara

Wednesday, December 29, 2010

Cetaphil Vs Aveeno Baby Wash















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Tuesday, December 28, 2010

New Braces For Kyphosis

"EL BURRO": A SYMBOL OF ALL THE GOOD YEARS OF CHILEAN


were the seventies, the golden times of the Chilean Olympic boxing.

Caupolicán Theatre and Chile Stadium events offered every week, Channel 13 broadcast "Noches de Boxeo" and the national television station of Chile did the same with "World Boxing." The environment was dark, no doubt: the stakes, the results arranged and strangest tricks were present in these fights rooms surrounded by the exalted public and huge wave of cigarette smoke. But there were also national boxing greats: Martin Vargas, Jaime "little engine" Miranda, Héctor Velásquez and Benedicto Villablanca. Even recounted a veteran Renato Gonzalez, Mr. Huife unforgettable, and much of the activity was financed by the Cuban-English prosperous businessman Ricardo Liano, a real tycoon national sport and spectacle, which ended their dismal days poor and forgotten leased a modest part of the Barrio Mapocho.

There, in every assault, a wizard known for his loud booming voice and his machine gun or sizes witty jokes at the right time. "El Burro" nicknamed him, and by 1977 has already become a character who brightens the days of fighting, although television cameras only capture their distinctive cries, for the privilege of recognizing only of those attending these meetings.

The laughs explode in each of the jokes of this typical contemporary Chilean broken. To divert the attention of respectable , which is filled with laughter. "El Burro" was right: Creative got its spots at key moments of silence or the monotony of the fight, and it was also a wonderful animations and, fortunately for the business, a regular attendant and inevitable in every fight. Their presence was holy. Shouting from their seats and using their hands as a megaphone, always hiding somewhere place in the darkness accomplice outside the ring. People turned around trying to identify, as the laughter spread like fire among pine needles.

carvings "El Burro" would be his hallmark, unique. In the eighties, the sports journalist Julio Martinez and not only celebrated his jokes (sometimes risque), but also as audio speakers were better than in the halls of the meeting, briefly explained the content of some of these sizes the viewers who did not have the ability to listen well to the inevitable subject.

Some of his famous and timely interventions were like:

  • A boxer tended to hang the other or "hook", forcing the referee to separate them constantly. In one of those times, "El Burro" he roars obfuscated that became entangled in his rival: "Pa" the other take it pa 'home, oh asshole! " .

  • In severe period of friction between Argentina and Britain over the disputed Falkland Islands, where an assault was carried out between a Chilean and an Argentine boxer, "El Burro" started screaming from the gallery with altered pitch and mimicking the nocturnal ride Paul Revere: "British are coming, English are coming!" .

  • When the fight was put fome and boxers are "studying" too long with little action, the incorrigible character pulled out a special letter from his repertoire and shouted: "How not come to college if they study both ? .

  • If the fight down the intensity and "deflated", the irreverent sarcasm now assistant shouted: "Better put them music pa 'to be drawn to dance!" .

Far from bothering with interminbles profanity, "El Burro" was a character very dear to the family boxeril: athletes, public, journalists and businessmen knew and admired him. In fact, once received a special award was granted by the National Boxing Federation, and said that, thanks to liven up his fame, there was a time when attending these meetings for free, invited by the organizers.

But who was "El Burro" really? Few know where it came from, perhaps, that voice powerful and overwhelming: Luis Domingo Contreras Reyes, folk artist, musician, instrumentalist and man strong links with the Chilean popular culture. It was also a comedian par excellence, cheerful, funny and able to invent a good "out" in seconds, looking at a situation that inspired it. I have seen the famous character once, but several imitators and impostors, but none like "The Donkey". If memory serves me correctly, was a man rather plump, medium size, those with "face joke" , as they say in the jargon.

Cuequero heart and deed, Contreras was in the respected former training group "Chinganera", where he shared with great Chilean folk and farmers Rafucho (Rafael Andrade) and Chicken (Carlos Navarro). It was in this environment where Lucho Contreras would have also won nickname "El Burro" (with reference animals, as is common among cuequeros), a nickname that accompanied him throughout life. It is no coincidence his dual passion for boxing and the cueca, half as many folk musicians were great sports fans of this genre, as the brothers Godoy Hernandez, master and Nano Maraboli González Núñez.

But in the eighties, Chilean boxing began to fall down the slope that would lead to the end of his best time. Much influenced by underfunding and structural collapse of the international campaign against this game based on morality and tremendous cynically-not applied in other sports much more dangerous but more lucrative. Another fee should have made it almost forced the retirement of Martin Vargas, who in many ways with your own picture holding much of the popularity of boxing in those years. The rest, must have been paid by the chiaroscuro always lived with pugilistic activity, unfortunately, and although it hurts to admit it. The formula was completed with the tragic collapse of Caupolicán Theatre and temporary closure before changing hands.

Coincidentally, Luis Contreras died at the same time. The news was announced in the sports segment of news programs, causing great pain among those nostalgic for those old fights in black and white, when everything seemed to speak of the false bright future that awaited the guild. When informed of his death, many were able to meet for the first time the mysterious face behind those endless cries and graceful, his photograph to appear fleetingly on television.

never be another like the irreplaceable character famous "El Burro" , then, and probably re not even have an arena just like those, to give the opportunity for a new actor replacing him spontaneous or aspiring to do so.

Monday, December 27, 2010

My Lead Toilet Pipe Is All Deformed

December: Christmas Panettone

Pan Dulce de Navidad ( German Stollen)


The challenge this month was a holiday recipe ever there: a roulade Christmas Bread, from Germany (and no, it has nothing to do with our roscones of Kings).
As Dutch know this bread of life, I always eat at Christmas, filled with a marzipan very juicy. It is a sweet, full of sultanas, currants, nuts, and often lemon and orange zest, cinnamon addition to carrying the dough.

The challenge was also to make a beautiful roulade with bread (something I had never done before) to offer as a gift or to make a presentation at the posh Christmas breakfast. A nice challenge, right? :-)

Blog checking-lines: The 2010 December Daring Bakers' challenge WAS hosted by Penny of Sweet Sadie's Baking. She chose to challenge
Daring Bakers' to make Stollen. She adapted a friend's family recipe and it Combined with information from friends,
Techniques from Peter Reinhart's book ......... and Martha Stewart's demonstration.


For the filling you could opt for different variants. I chose a filling of raisins and cranberries (dried) put to soak in orange juice, dried apricots and dried figs chopped, toasted hazelnuts, lemon zest and orange and, of course, cinnamon. The

recipe Daring Bakers was a special version with a small amount of yeast, which grows slowly overnight in the fridge. I must say that the mass increased dramatically, and resulted in a huge roscón, as you can see from the photos.

The crowd, having grown up all night, extended and ready to roll it ...
rolled dough forms a bar, and the bar is twisted to the ends together, forming the roulade. Here you can see the roulade and formed, with cuts every 5 cm (each slice has a depth of 2 / 3 of roscón thickness), and anointed with olive oil, ready to re-grow ...
Here is the roulade, then re-grow. It has become huge, right? ;-)
The freshly baked bread is to smear it with melted butter and cover with a layer of icing sugar. Allow the butter to soak sugar, and adds another layer of sugar, and then the same thing a third time.
And here's the roulade, finishing and packaging. In the center we have dried cherries, and above Holly leaves and berries made of marzipan.
been great to this challenge, giving way to roscón and the courts, is really beautiful! We deliver the roulade as a gift to our English family, and I must say that seemed very, very rich (us too, really).


Apart from that I also made a bread recipe as our traditional life, to put a Dutch accent our English Christmas ;-), but this time (you know, the Hispanic influence, - )) with a filling more Mediterranean than traditional marzipan that we use in the Netherlands (you also get here the recipe below.)
The Dutch version, with marzipan filling "Mediterranean" (which I am afraid that appeals to our English family) have gobbled us with our Dutch family (yes, we had everyone here ;-)) and also had a huge success, with the fill so delicious!

First is marzipan to fill at least 3 days in advance so the flavors are blended.


Ingredients:
150 g blanched almonds
75 g of dried figs
150 g of white sugar
2 teaspoons dried rosemary 1 egg
medium (this just add the day you bake the bread!)

Preparation:
Grind the almonds with a grinder or a food processor, so that they are practically pulverized. Crushed dried figs, preferably in the same way, they are very finely. Mix ground almonds and figs, sugar and rosemary, and grind once again mixed. Store in a tightly sealed Tupperware in the fridge, for at least three days so that the flavors are blended.


Panettone Christmas
For the dough you can use many things such as sultanas, currants, dried cranberries, hazelnuts or almonds (I like more almonds hazelnuts), chopped dried or candied orange or other citrus, etc. You can make your own combination of things that you like, until you have about 200 or 300 grams of fruit and 100 g of nuts.
And if you want to put more, because it does not matter ;-) At this bread you can put a lot of fillers.


Today is the day of publication of the challenge of the Daring Bakers , so I'm sorry, now I do not have the time needed to complete the recipe (and my particular spell less ;-)) so tomorrow, with a little more time, put the whole piece recipe ;-)
For now I've put you enough to go making your mouth water ;-):-D
bread, fresh out the oven, and as for the other, spread with melted butter and powdered sugar three layers
and cut the bread and You can see why most beautiful slices out, and marzipan filling of figs with rosemary, yum, yum :-)

Ingredients:
1.5 dl milk
40 g fresh yeast (you can buy in the Mercadona)
500 g flour 2 eggs
(M or L), shakes
125 g melted butter 75 g
brown sugar
5 g of salt
250 g of a mixture of dried cranberries, raisins, dried apricots and dried figs chopped (or to your taste). The cranberries and raisins I put to soak in orange juice the night before.
6 g of cinnamon
zest of 1 lemon and 1 orange
100 g toasted hazelnuts (put hazelnuts, unsalted 6 minutes in the oven at 220 º C)
marzipan Mediterranean (see the recipe above)


Prepared

See that all ingredients are at room temperature. Begins with marzipan, adding the egg, and stir until a thick dough, and leave in the fridge until after ready for use.
Melt the butter, but without browning.
Temper the milk until lukewarm, and dissolve the yeast into small pieces in it.
Sift flour with salt and scratches in a wide bowl, and make a hole in the center. Pour into the hollow milk with yeast and add the eggs, butter and sugar. Remove the liquid, increasingly incorporating a little flour on the sides. Continue stirring and kneading until a soft dough ball but not sticky, and let stand 10 minutes.
now Throw in the fruit mixture and nuts, and knead for about 10 minutes, until a soft and pliable dough. You'll know the dough is well when falling raisins or cranberries, because it becomes less sticky, but remains elastic (you may need to add more flour during the kneading to obtain this result.)
Put the dough in a greased bowl (oil), and cover it with a damp cloth and warm, and transparent film. Let the dough rise in a warm place in the house for 20 or 30 minutes.

Extends the dough on the counter and leaves a finer side to the other (here we'll put marzipan filling.) Try to take into account and the way you want to give the bread. Place the marzipan on the part thin, with a sausage from end to end (but not out), and fold the dough thick above, enclosing the marzipan inside. Fold the edges well with your fingers, so the marzipan is securely locked.
Spread dough lightly with olive oil and let it grow back with a damp cloth and plastic wrap, as before, but about 30 or 40 minutes, until it has grown well.

Preheat oven to 200 º C and bake the bread for 35-40 minutes until cooked through and golden. If the bread is too dark, lowering the temperature to 180 º C, but only after the first 25 minutes.
bread right out of the oven, Rub with melted butter and cover with a layer of sifted icing sugar. Let the sugar absorbs the butter, and put another layer. Wait a bit and put another layer (a total of three layers of icing sugar.)


This bread freezes well, so it can be made well in advance.



Everyone a very Merry Christmas (I hope you are all holiday :-)) And for the New Year, best wishes and sweeter!

A big hug, Lara

Friday, December 24, 2010

South Park 777 En Español

And MERRY CHRISTMAS CHEESECAKE

If tonight is Christmas Eve and Christmas morning ... do feel like this day would come! Tod @ s I hope you have a good time and enjoy your families, friends s. ..
also wanted to take this entry to thank Bea, Bea's Corner, good little while we went the other day and he taught me to prepare a delicious bundt cake, here I leave the link. Was delicious! THANKS!
On the other hand, planned to make this recipe the other day with Bea, but I could not resist, now I had to make dessert for dinner and saw nothing to prepare this delicious cheesecake ... mmm to be the first taste is pretty good, but the texture I think air has entered the mass and has not been so creamy! Here is the recipe (also seen Bea's blog, with some modification).

Ingredients: (all must be at room temperature)
For the base:
120 gr. of cookie crumbs
70 gr. unsalted butter
65 gr. sugar

the mixture:
1 kg. philadelphia cheese spreads
150 gr. sugar
5 large eggs
2 tbsp. of vanilla extract
1 tbsp. lemon juice
cream 250 ml double cream
20 gr. flour

strawberry jam

Preparation:
For the base:
Preheat oven to 160 º. Tray cover with baking paper and place a bowl of water inside so that warms as the cheesecake will do the water bath and cover bottom of pan with aluminum foil.
Crush cookies and make a cookie dough, butter and sugar. Place dough in bottom of springform pan (greased once we) and we put in the freezer for about 10 or 15 minutes.

the mixture:
First Gently whisk the cheese with sugar until the mixture does not contain lumps. Then add eggs one by one, without adding the next until it is incorporated above.
incorporate the remaining ingredients and beat for about 5 minutes. Be careful before putting the mixture into the mold does not leave any air bubbles, once you've checked, pour the mixture into the pan, I added a few dots of strawberry jam on top and mixes it with a knife zig zag, but not beating it.
Finally, we put Bake for an hour or less. When we pass out a knife around the edge and get back to the furnace, and off, for about 6 hours to cool and then in the refrigerator for 8 hours minimum.
also when I took it added some strawberry jam on top and rich!

Tuesday, December 21, 2010

Efudex Hydrocortizone

Course: Christmas Fawn "Eggs Benedict

Course: Christmas Fawn "

This Saturday we had during Christmas," the Fawn Christmas ", another induction course with a group of students completely new to this world.

Christmas Cakes are making the most beautiful and at last you can take advantage of those precious cutters with ejector ;-) snowflakes, use lots of glitter (can never be too much) and add nice details snow. Also, the Fawn (the idea is from my dear friend Wendy) is very, very nice to do. The cake I made such false for the course content was these elements, and luckily the new students were very satisfied with the design they would do, and the excitement was in the air start ;-)
The group, most enjoyable, it quickly imbued with a work environment as reconcentrated of Christmas, and although no one knew before, the warmth was evident. Work with glitter, ever so grateful, he pulled a lot of smiles from ear to ear, and the truth is that, for ourselves, it's great to see people not only learn new things, but they are also enjoying a lot: - )

First, a photo studio in quiet waiting, before they reach the students.
Each site had arranged a Christmas card with a cookie cutter (snowflake), I hope you cast them to make some cookies match pretty well, girls!

Here are the students, starting to apply the fill of cakes, and occasionally trying a bit of filling ;-)
course For Christmas, all they could choose the flavor your cake from our list of fillings, and apart from chocoloco (which chose three students) had Frrrambuesa pie, another one of Nutella Mocha (with dulce de leche), all generously filled with chocolate chips accompanied by white or black. For my part, I made a cranberry pie (cream and jam) from Ikea (the favorite flavor of my family) and I have an overwhelming desire to try it. And I have very curious to see how different families are cakes made in the course (almost all are now resting in the freezer :-)).
In this picture we are running out, all shiny raised planted trees, snowflakes, the edge of imitating real icing snow students and placing dots (DRAM) of powdered snow. It is always the prettiest, get to hit all the decoration on the cake, eh, girls? ;-)

Cake Here is Carmen, who could not stay longer, or wait for the group photo (we had already made the four and a half). A beautiful cake, Carmen! Very, very well!
And the photo of the cakes in group-it's great to see what students have done. Again a group of wonderful cakes, well finished, smooth, and beautifully decorated. And what a pretty picture, all these cakes Christmas together, not!


Girl, has been an honor to have you in our course, you did great, and Julio and I were extremely pleased and proud of you and your cakes. We hope you enjoyed a lot, and these cakes make your Christmas a little brighter even

:-) wish you a very happy holiday season full of magic and a sweet New Year filled with happiness, health and new magical ingredients for cooking and life.

A big hug, July
and Lara

Friday, December 17, 2010

Is Chlorophyll Ok To Take When Pregnant

Boxer LA PLAZA CENTENNIAL Mekis PATRICK AND SOURCE OF CHILDREN FROM THE TEATRO MUNICIPAL


View of the old place, where palm trees were still small.

One of the reasons argued for the major refurbishment of the Plaza de Armas de Santiago, to the last turn of the century, was clear view of the most important historical buildings in the environment, particularly on the North and West, as the trees were too far above their facades. This motivation was mentioned as a fresh idea and new innovative approaches based on the appearance of cities and the integration of urban growth with the historical element base.

However, the city already has examples of this very old case clear vision, whether by chance or by specific architectural criteria. One of them is the Plaza Mekis, whose open area at the corner of Agustinas San Antonio to facilitate the hearing and imposition of the facade and the pediment of the Municipal Theatre, in front, and the Palace and former Subercaseaux Jockey Club Building.

Indeed, this particular corner of Santiago has been maintained with the same host plant overlooked since the nineteenth century, preserving their urban functionality, in addition to a brief rest and recreation in this area of \u200b\u200bdowntown Santiago as important in commerce and offices. For many years worked alongside the plaza across street San Antonio, also the famous and now defunct Café Paula, a symbol of the ancient city.

By 1930 ...

Today ...

ORIGIN OF THE SMALL SQUARE

The merit of this architecture comes from the French and Francisco Augusto Brunet Charmet des Baines, who were commissioned by President Manuel Montt, in 1853, the design of the Teatro Municipal and the environment, built on the neighborhood where the former had previously worked University of San Felipe and his old amphitheater. The completion of the work was left to Luciano Henault, also French. Partly explains the appearance and baroque French-style around this area.

The result of the work was an open floor and rectangular, built with the checkerboard scheme to be quite rare in our city, from the European inspired of the time. Its function is thus allow visual and perceptual assurance from the front of the Municipal Theatre without it be overshadowed by other buildings.

The oldest photographs show the area of \u200b\u200bthe current plaza as a former "hard place" surrounded by colonial buildings occupying almost the same perimeter of the current. A particularly interesting image is reproduced on the album "GASCO: History of Consumers Gas Company of Santiago, 1856-1996" by Richard Nazer and Gerardo Martinez, showing the original appearance of this old side of town, with some of the old facade of the Teatro Municipal tejada house and an apartment in what is now the corner of pedestrian Tenderini , where today stands the building of the National Society of Agriculture. Before he was also the late Joseph Palacio Arrieta, on the side of San Antonio. In the corner of the front had a residence with a loft, where today are the terraces of the Augustinian Community Building, known as Building Contalent by advertising in his facade. In the background, is seen in the image a rustic, rocky Cerro Santa Lucia before remodeling began around 1872.

In general, this aspect did not change much until next century. After the fatal fire in 1870, the Municipal Theatre underwent several renovations (starting with the reconstruction, led by Henault) and, by 1902, rose the majestic Palace Subercaseaux based on levels of Miguel Angel de la Cruz. Many new changes were made during the twentieth century.

In 1972, the plaza was proposed national monument. By Supreme Decree No. 159 of February 6, 1973, declared a National Historic Landmark buildings overlooking the Piazzetta del Teatro Municipal, as it was called then, the square itself and the elements of the set: the source, the walls gates and the house where he was the guard kiosk the palace.

Stock future place in the file GASCO, taken around 1870.

View around the theater (and rebuilt) and part of the plaza, around 1880.

Image Plaza in 1910.


Plazoleta Municipal Theatre, before being named Patrick Mekis .

The source in 1955 (magazine "On Tour").

CENTRAL SUPPLY

The most characteristic feature of the former Municipal Theater Plazoleta is undoubtedly the source of Children, a piece that gave Chile the Republic of Argentina in our first centenary of independence in 1910. Have relatively large proportions and is another of the meeting in Santiago Centro. Its location has changed since it was installed but, in general, has always been the same the whole sector.

The work was designed and built by the famous Argentine sculptor Arturo Dresco, not by one Adresco , as some mistakenly assert sheets published some news media and websites, perhaps as a result of misunderstanding the reading of the author's signature at the base of the statues ( "A. Dresco" ). In the same inscription records the date of the year 1909 as the cast of the play, so that Argentina had it before the Centennial list from National.

According to interpret the image, the four children playing between outbreaks of source water to symbolically represent the young republics of South America live together amicably and happily, ignoring the fact some of the diplomatic history between them ( is that "One hundred years is nothing" says tango, so). However, Oreste Plath recalls that the group lacks the central image of a girl who was included in the design but which, having received the original accidental injury, was suppressed by the sculptor in the final set of parts.

The font style is very pro-French as well, so it is very well located on this site in Santiago.






MAYOR Mekis

In 1976, he assumed the illustrious Mayor of Santiago Patricio Spikin Mekis a reformer extraordinary aspect of the city, and then saturated by the number of people moving on foot or by tram for a city whose original plan dating back to colonial times. The planning had been lost to the need to enable roads to traffic and there was virtually no pedestrian streets and wide sidewalks comfortable or safe as it jumped Mekis the formidable task of trying for a city adapted to the force to serve vehicles in a more polite to the man on foot.

In the timeline of the great "doers" of the city of Santiago, historians, and historians generally place the founder Pedro de Valdivia, the magistrate and mayor Zañartu Vicuña Mackenna as milestones in the history of the city. In our view, the enormous task of improving the city with Mayor closes Mekis, without whose intervention Santiago might never have been able to recover its open areas and pedestrian walks and Ahumada, State and The Stock Exchange also set criteria the appropriate size of the villages in relation to the road, known as the "Plan for Sidewalks." Accepting a suggestion of Hernan Manriquez also decided to put bars on the Mapocho demolishing sections of old masonry walls and parapets before encircling it also to be the precursor of a plan to make it navigable, an idea that had been stroking very abstract since the Centennial.

All this brought an explosion of trade and particularly strong growth in food establishments, so we could say, without exaggeration, that the aspect of "modern" Santiago is his work. In fact, Mekis personally sought financial assistance from various institutions, especially in the Banco de Chile, to complete the work planned by the architects of the Director of Municipal Works.

His sudden death following a freak accident in 1979, falling from balcony of his summer home, put a sudden end to his life and one of the most fruitful periods of the municipal administration of Santiago.

the city in tribute to the memory of Mayor, was renamed the small Placilla Mekis Patricio Plaza. His monument was erected across the street Augustine, near the mouth of Tenderini. The bronze statue is the work of artist Galvarino Ponce, and was inaugurated the same year of 1979. In it is portrayed Mekis relaxed attitude, his hands back and frozen in a static way, as if he had caught an arrest at a time just walking around this district of cobblestone, looking at greatness of his own work in such a historic and central parts of the city.

View Mekis Patrick's statue from the pool.

PLAZA CURRENT ASPECT

The most contemporary Mekis Patricio Plaza, we would say that the "square" itself, was the work of that architect Hernan Manriquez, the same who designed the Paseo Bulnes. Manriquez was one of the leading consultants in their great task Mekis recovery of the city, too.

Mekis The Plaza has undergone subsequent modifications. The green area has been reduced enough, perhaps more than recommended. In addition, one of his palms was faint features when we took these pictures. Almost all of them were removed and then replanted during the time that lasted the last works of the square. The position of the water source was also changed somewhat, as shown in image comparison.

Many did not like the aspect that remained after the major renovation that lived through the sector, following the construction of underground car parks from 2006 to 2008 when in which, beneath the surface of this area were also valuable archaeological treasures, some parts of which are on display in the first underground complex. Particularly sensitive was the home-guard kiosk original Subercaseaux Palace and embankments are almost completely removed, but later rebuilt and today is practically the same house used for pedestrian access to underground parking.

Unifying wiped stone paved road, now enclosed with small pillars and chains. Benches have also been added that allow you to recover more aspect plaza, despite the evident decline of its green areas.

Jobs 2008.

Current View, and remodeled.