Download Archaic England, an essay in deciphering prehistory from by Harold Bayley PDF

By Harold Bayley

Англия, или иначе - Британия, возделанная и обустроенная от берега до берега, тем не менее внушает ощущение спрятанного глубоко под землей волшебства. К сожалению я был там всего один раз и не в качестве туриста, поэтому не имел возможности побывать везде где бы хотел побывать. Но ведь собственно, чтобы меня понять и ехать-то никуда не надо. Это ощущение от восприятия самой английской культуры. Говорю это не как поклонник творчества Толкиена. Скорее, сам Толкиен есть доказательство моих слов. Англия современная (от Нельсона до Битлов) - это как будто оболочка, слой (несколько слоев?) одной краски, нанесенный на другую, оригинальную, на что-то куда более нерациональное, чем современная культура самого международного языка.

Под первым слоем краски мы подразумеваем кельтскую цивилизацию и Темные века. Именно благодаря их тайне Британские острова воспринимаются "заряженными" некой метафизической энергией.

Представляю вам библиографическую ценность - исследование начала прошлого века - археология древней Англии, интерпретации находок.

архив five кусочков по 6 мб (кладу на премиум - жить будет долго, прошу прощения за разбивку - add через мобильный у меня, поинты не главное :)
пароль - мой ник

Искренне ваш,

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Extra resources for Archaic England, an essay in deciphering prehistory from megalithic monuments, earthworks, customs, coins, placenames, and faeric superstitions

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Experiment with cook time to perfect the texture you like the best, but as a starting point, I encourage you not to cook them too long. They should still be bright green and pretty firm when you eat them. Overcooked Brussels sprouts get mushy and bland—like most vegetables do when overcooked. The Best Damned Brussels Sprouts You’ve Never Had Yet Brussels sprouts get a bad rap. They look like puny little cabbages (and are, technically, from the same family—Brassica oleracea, if you must know). They are famously snubbed by children worldwide.

Remove the chorizo to drain on a few pieces of paper towel, but leave the oil in the pan for the vegetables. Add the onion, garlic and Serrano pepper, and cook for about 5-7 minutes, until soft and golden. Add the water and simmer, uncovered, until the water evaporates. Stir in the refried beans and simmer for 3-5 more minutes, until mixture is bubbling. Remove from heat, stir in chorizo, and stir in cheese until it melts. Transfer to a cast iron skillet or baking dish and place under the broiler for a few minutes to brown the top.

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