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Brócoli a la plancha con limón

22/01/2017 4 min read 82 Comments
Tengo una duda que me corroe:

¿Cuál es la fecha límite para felicitar el año nuevo?

¡Es que nunca lo tengo claro!

A mí me sacas del momento nochevieja-llegando-al-bar-del-pueblo-y-saludando-a-todo-bicho-viviente y ya me pierdo.

Bueno, básicamente porque el día 1 no salgo de casa…

A lo más que llego es a felicitar el año el día 2 a la vuelta al trabajo.

¡¡Pero es  que hay gente que me descoloca!!

Pase que te feliciten el año si te los encuentras el día 5, que al fin y al cabo lo podemos achacar al agobio-excitación extrema que se sufre realizando las compras de última hora rodeado de niños, gente que, como tú, apura hasta el último momento y señores montados en carrozas que te lanzan caramelos a las orejas…
Pero que te los encuentres el día 15 de enero en la cola de las rebajas, que es donde más probabilidades hay de encontrarse con un conocido en estas fechas, y que te felicite el año…pues me parece un poco desproporcionado.

Yo creo que, para ahorrarnos dolores de cabeza, deberían establecer una normativa. 
Algo así:
La felicitación del nuevo año se realizará en el periodo comprendido entre las 00:00 h del día 1 de enero y las 23:59 h del día 3 de enero.

¡¡Y santas pascuas!! 
¡Todos contentos!
Y es que yo me veo en la situación contraria, ya que como os digo, más allá del 2 de enero no felicito el año (soy de natural bastante borde), pero claro, luego me encuentro con el conocido de turno el día 4 de enero y no se qué hacer!!!

Empiezo a pensar: ¿le felicito el año o no?

Porque si se lo felicito y él es de los míos (de los no-felicitadores) va a pensar que si estoy loca, que vaya fechas de felicitar…etc.
Pero…¿y si no se lo felicito y el es felicitador y quedo como una borde?

Y para cuando mi cerebro quiere decidirse, mi boca ya lleva 20 minutos hablando…¡Y sin felicitar el año!! (claro, cómo no voy a parecer una borde!)

¿Veis cómo hace falta una normativa?
Total, que todo esto viene al caso porque yo ya no se si felicitaros el año o no.
Debería, porque este es el primer post del año, pero claro ¡mirad en que fechas estamos ya!!

Así que, para evitar daños colaterales, os pongo una aviso: a los no-felicitadores, continuad leyendo a partir del asterisco.

Para todos los demás: ¡Feliz año!! Que el 2017 venga cargado de felicidad, amor y muchas cosas buenas. (¡Oye! ese no-felicitador no pongas esa cara, que ya te avisé de que no leyeses esta parte!)

🞿 Bueno, ya no nos vamos a enrollar más y vamos a por la receta, que como comprenderéis, toca verdurita para compensar los excesos cometidos hasta la fecha (yo ya os aviso que este año debería estar combatiendo excesos hasta el mes de mayo…).

Para aquellos a los que no les guste el brócoli, os animo a que le deis una oportunidad y lo probéis a la plancha. ¡Os prometo que os va a gustar! 
Queda muy crujiente y el limón le da un punto muy agradable. 

¡Oye, que no todo van a ser verduras hervidas ¿no?!
Preparación:

Comenzamos lavando el brócoli y lo cortamos en cogollitos, es decir los pequeños «arbolitos» que lo forman. Si vemos que son demasiado grandes cortamos cada cogollo en mitades o cuartos. Tienen que tener un tamaño que permita comerlos con comodidad.
Pelamos el tallo del brócoli, eliminando la parte final, que es demasiado fibrosa, y lo cortamos en láminas.
Ponemos una sartén a fuego medio con un poquito de aceite y los ajos cortados en láminas.
Dejamos que se doren, con cuidado de que no se quemen, y cuando estén listos los retiramos de la sartén y reservamos. 
Subimos el fuego y añadimos el brócoli y un par de rodajitas de limón. 
Salamos, exprimimos sobre el brócoli el limón restante y mantenemos la sartén a fuego fuerte unos minutos, removiendo el brócoli con frecuencia para que no se queme. 
Cuando veamos que el brócoli tiene un color verde intenso y aparece tostado en algunas zonas, bajamos el fuego, devolvemos los ajos a la sartén, y dejamos al fuego unos minutos más, removiendo de vez en cuando, hasta que veamos que el brócoli está tierno, aunque un poquito crujiente en el centro. 
Apartamos del fuego, tapamos y dejamos reposar unos 5 minutos.
Servimos con un chorrito de aceite de oliva y un poquito más de sal si fuese necesario.

Notas:
  • Para saber cómo está el punto del brócoli, pinchamos uno de los trozos con un cuchillo, y si vemos que el exterior está tierno, pero el centro un poco durito, ya podemos apartarlo del fuego, ya que con el reposo fuera del fuego terminará de cocinarse, quedando la verdura «al dente».
 

82 Comments

  • blanca 23/01/2017 at 13:23

    Pues sobre el tema que planteas, el otro día en televisión dijeron , en un informativo, que se puede felicitar el año hasta el día de San Anton, que creo recordar que es el día 17 de enero, así que ya sabes…. hasta el día del,patrón de los animales pueden felicitar y ser felicitado 👍

  • Leti 30/01/2017 at 16:45

    Pues lo apunto Blanca!! Gracias por la información! Un besote.

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