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Welcome to the Styled Themes blog where you will find important announcements and tutorials to help you manage your theme, but to also stay up to date with the latest news relating to current and future themes I offer. I would also highly recommend you follow Styled Themes on Twitter, Facebook, and/or Google+, all of which I have available.

Support for Free themes image

With the ongoing changes and updates to my Styled Themes website, there is one item I need to inform users of my free WordPress themes (also known as my "Lite" versions) that support is no longer going to be available from this site. Not to fear, you will see get professional support, but I am moving this to the wordpress.org website; something the WordPress team loves to hear. 

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New Styled Themes

As time goes on, things always need updating, and Styled Themes has just now gone through a major change...which is what you are viewing right now. There's a few things that need tweaking here and ther,e but overall the big things are done. There are a few sections that still need content added and made active, but this will happen over the next while.

Most interesting part of my campaign is the discovery about gastronomy of Spain, this is part of the whole picture of travel and learns that earn lots of viewer and nice feedback to the fellows in the net. Thanks to them!

Lets talk about Tapas, the history and the people who love Tapas. I personally tried one of the variety, it is really an appetizer. Tapas is the name of a wide variety of appetizer in Spanish cuisines. It may be served cold (such as mixed olives and cheese) or warm (such as puntillitas, which are buttered, fried baby squid). The serving of tapas os thought to encourage conversation because people are not so focused upon eating the entire meal that is set before them. In some other countries it is customary to stand and move about while eating tapas (interesting ehh) In Spain, dinner is usually served between 9:00 to 10:00 pm, leaving significant time between work and dinner. Because of this time, they often go bar hopping and eat tapas I the time between finishing work and having dinner. Another common time for tapas is the weekend days around noon as a means of socializing before lunch proper at home. It is very common bars or small restaurant to have 8 to 12 different kind of tapas in warming trays with glass partitioned covering the food. Strong flavored with garlic, chilies or paprika, cumin, salt, pepper, saffron and sometimes in plentiful amounts of olive oil. Common dishes Aceitunas Olives Albóndigas Meatballs Allioli Means "Garlic and oil" in Catalan. The classic ingredients are only garlic, oil and salt, but the common form of it includes Mayonnaise and garlic. A very strong garlic paste. Served on bread or with potatoes, fish, meat or grilled vegetables. Bacalao Salted cod loin served very thinly usually served with bread and tomatoes Boquerones White anchovies served in vinegar (boquerones en vinagre) or deep fried. Calamares or rabas Rings of battered squid. Carne mechada Slow-cooked, tender beef.[1] Chopitos Battered and fried tiny squid. Also known as puntillitas. Cojonuda. (Superb female) A kind of "pincho". It consists of a slice of Spanish morcilla with a fried quail egg over a slice of bread. It is very common in Burgos. Cojonudo. (Superb male) A kind of "pincho". It consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread. Chorizo al vino Chorizo sausage slowly cooked in wine. Chorizo a la sidra Chorizo sausage slowly cooked in cider. Croquetas A common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. Empanadas or empanadillas Small or large turnovers filled with meats and vegetables.[3] Ensaladilla rusa Mixed boiled vegetables with tuna, olives and mayonnaise. Gambas Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers). Pimientos de Padrón Small green peppers from Padrón (a municipality in the province of A Coruña in the region of Galicia) that are fried in olive oil. Most are very mild, but a few in each batch are quite spicy. Pincho moruno A spicy kebab-like stick, made of pork or chicken. Its name means 'Moorish Stick'. Patatas bravas Fried potato dices (sometimes part-boiled and then fried, or simply boiled) served with salsa brava, a spicy tomato sauce. Alioli is often served with it too. Puntillitas Battered and fried tiny squid. Also known as chopitos. Queso con anchoas Castilla or Manchego cured cheese with anchovies on top. Rajo Pork seasoned with garlic and parsley. A variety with added paprika is called Zorza. Solomillo a la castellana Fried pork scallops, served with an onion and/or Cabrales cheese sauce Solomillo al whisky, or al güisqui Fried pork scallops, marinated using whisky, brandy or white wine and olive oil. Tortilla de patatas, also known as Tortilla española A type of omelette containing fried chunks of potatoes and sometimes onion. A variety containing vegetables and chorizo (similar to frittata) is known as Tortilla paisana. Tortillitas de camarones Battered-prawn fritters. Stuffed Mussels (Tigres) In Navarre, these stuffed mussels are called tigres ("tigers") because of their fieriness. Most of the traveler who visited Spain can’t miss to try different Tapas. It is everywhere in the county and every city and places have their own specialty of Tapas. It is widely common food that serves almost all restaurants and hotels.

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