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@guillermo.gonzlez238: HASTA SIEMPRE QUERIDO VICTOR HUGO La Fundación _Emilio Sierra para la Cultura_ y la _Cofradía de Las Escalinatas del Atrio_, deploran el fallecimiento del Maestro Víctor Hugo Ayala Caro, célebre cantante lírico y romántico cundinamarqués, catalogado como uno de los tenores y boleristas más importantes en la historia del país quien, en múltiples de ocasiones, deleitó la sensibilidad emocional de los fusagasugueños por invitación de nuestra Entidad. Tu legado, tu voz y memoria perdurarán para siempre entre nosotros…!

Guillermo González Restrepo
Guillermo González Restrepo
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Region: CO
Wednesday 07 October 2026 03:57:53 GMT
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beatrizdiazsalaza
beatrizdiazsalaza :
Paz en su Tumba Maestro. Consuelo y Fortaleza para su Familia 🙏🙏🙏🙏
2026-10-07 15:26:27
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lomartov360
Máximo Ian Lomartov Rhys :
R I P
2026-10-07 20:47:12
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No-Knead Homemade Bread Recipe (Simple Kitchen Setting) Ingredients 500 g all-purpose flour, about 3 1/2 cups 10 g dry yeast, 1 packet 1 tablespoon sugar 1 level teaspoon salt 350 ml warm water 2 tablespoons olive oil or regular oil Instructions In a large bowl, add the warm water, sugar, and yeast. Mix lightly and let it rest for 5 to 10 minutes, until it becomes foamy. Add the olive oil and salt. Mix. Add all the flour and mix with a spoon until it forms a moist, sticky dough. No kneading is needed. Cover the bowl with a cloth or plastic wrap and let it rest for 1 hour, or until it doubles in size. After the dough has risen, stir it gently just to remove the excess air. Place the dough into a greased baking pan or a pan lined with parchment paper. Cover it and let it rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes, or until the bread turns golden brown. Let it cool slightly before slicing.
No-Knead Homemade Bread Recipe (Simple Kitchen Setting) Ingredients 500 g all-purpose flour, about 3 1/2 cups 10 g dry yeast, 1 packet 1 tablespoon sugar 1 level teaspoon salt 350 ml warm water 2 tablespoons olive oil or regular oil Instructions In a large bowl, add the warm water, sugar, and yeast. Mix lightly and let it rest for 5 to 10 minutes, until it becomes foamy. Add the olive oil and salt. Mix. Add all the flour and mix with a spoon until it forms a moist, sticky dough. No kneading is needed. Cover the bowl with a cloth or plastic wrap and let it rest for 1 hour, or until it doubles in size. After the dough has risen, stir it gently just to remove the excess air. Place the dough into a greased baking pan or a pan lined with parchment paper. Cover it and let it rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes, or until the bread turns golden brown. Let it cool slightly before slicing.
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