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PKU

16/02/2009 22:07:35 - PACO

HOLA KENIA. ESPERO QUE SIGA TODO BIEN.
TE PUEDO DECIR QUE UN ALIMENTO QUE NOSOTROS UTILIZAMOS MUCHO CUANDO EMPEZAMOS A DARLE PAPILLAS A LA NIÑA, FUÉ SOPAS DE TAPIOCA. TAMBIEN CREMAS DE CHAMPIÑONES O DE PATATAS.

  • 20/02/2009 17:16:44 - KeniaPKU
    Re:PKU

    hola Paco le agradesco su preocupacion gracias adios los analisis le han dado bien a mi niño ,ahora el mes que viene cumple 4 meses y comenzara a comer ese sera otro reto a lograr aunque aqui me proporcionan un libro con los pasos a seguir ,bueno espero que su niña siga bien ,y muchas gracias por escribirme,saludos,

  • 09/06/2009 12:04:21 - mama pku
    Re:Re:PKU

    Hola Kenia,
    Ya se que es duro al principio pero si sigues los consejos de tu médico y lleva una dieta controlada no tienes porqué preocuparte. Soy mamá de un niño de 6 años al que no le supone ningún problema su dieta. Es feliz.
    Animo.

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    Re:PKU

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  • 10/02/2012 4:30:17 - phIVFSyjzuEURqGu
    Re:Re:Re:PKU

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  • 12/02/2012 5:12:20 - nEskDcSUFciCVQs
    Re:Re:Re:PKU

    Excelente idea, me autnpo a ella con mucho gusto.Opino que es muy importante el dar oportunidades como ésta, y más en las fechas, y épocas de vacas flacas, en las que nos encontramosHago la entrada y le doy unos &#8220meneos&#8221Suerte a todos!!saludos

  • 11/08/2012 14:59:39 - udbPVpfwwwBZXyiTWNo
    Re:Re:Re:PKU

    , I did want to talk about the difference bwteeen an amateur recipe and a professional recipe, using your recipe as an example and, trust me, your recipe is considerably better than many I have seen.I am a professional. Been to culinary school, work as a food journalist. So here goes:You:Preheat oven to 425 degrees F 220 degrees C. Spray a 9 inch pie dish with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.Me:Not bad. But you might want to mention pricking the crust with the tines of a fork and using beans or some other weight for blind baking, otherwise your crust is likely to buckle. You also should give tips on how to tell handle the crust lest it be tough and how to tell when the crust is done color is a good one here not everyone knows and not every oven runs at the right temperature when was the last time you calibrated your oven?.You:Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 15 minutes. Drain and reserve broth. Stir the chicken into the vegetable mix.Me:Oh boy, do we disagree here. First, peas will cook a lot faster than carrots and celery. So fast, in fact, that I wouldnt parboil them. Instead Id add them to the pie, raw, and let them bake. Thats all they need. But thats not the big issue. The big issue is flavor. To get the most out of those vegetables, Id caramelize them, instead of parboiling. In fact, you are well on your way to a mirepoix here, so Id go that route. Itll add tremendous flavor. And you dont want to cook already cooked protein. It will just make it tough.You:Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.Me:Do you want those onions to sweat or caramelize? Would be helpful if you specified. Garlic powder? Really? Why not minced garlic in with those onions? Much richer flavor. And youre asking for lumps with that flour. A better route might be a roux. Itll skip both the lumps and that raw flour flavor.There is more that I could say, but I think Ive made my point. Namely, that there is a strong difference bwteeen an amateur and a professional. Now, I do believe there is room in this world for amateurs. When I read a food blog, I expect an amateur recipe and I get one. And, because I know what I am geting, I take that recipe with a grain of salt so to speak!. But when I read a recipe on the site of a food manufacturer, I expect a professional job and am sorely disappointed when it is not.The problem is, Kraft and other food manufacturers are getting food bloggers to develop recipes. The recipes are frequently not great, which reflects poorly on all of us. And the food bloggers tend to work for paltry sums or even just for samples or oh dear free. Which sets the bar so low that food manufacturers who, lets face it, are only interested in their bottom line can get away with paying all of us next to nothing.And, suddenly, the world is flooded with a lot of second rate recipes and no one is getting paid a decent sum anymore and food writing has slipped from a wonderful, respected career to a hobby akin to glueing glitter onto cardboard.Which is a sad place, indeed.

  • 11/08/2012 17:23:34 - wHTtkowum
    Re:Re:Re:Re:PKU

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  • 11/08/2012 18:37:47 - sQIxaKsng
    Re:Re:PKU

    Hey, sorry for the late post. Been really busy with work.Yes, the DF and NDF makert reference the same currency but have different demand and supply conditions due to different makert participants. Offshore trades do not require underlying trade and are often speculative in nature. However, the basis risk at maturity is very small.

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    Re:Re:PKU

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  • 12/08/2012 5:20:18 - mjoBVDKGgDemJXO
    Re:Re:PKU

    In response to about the large open inetrest in April puts, a reader wrote to me as follows:Why you you think that someone is betting on a VIX drop? With firms like thinkorswim promoting the sale of naked VIX puts as a portfolio hedge and revenue enhancer, isnt it equally likely that the marketmakers have gotten long as the public and institutions have made opening sales of these puts? As the VIX options are their own beast, it seems very plausible to me that they would behave more like equity options where the public sells calls and sells puts than the index options where most opening activity is institutional buying of puts for portfolio hedging.For the record, my response, which I see no need to update at this stage, was:My hunch is that the public is not taking positions with this kind of size and the folks at thinkorswim are not influencing much in the way of VIX open inetrest but I may be wrong. I think this 90,000+ open inetrest in the April 11 and 12 puts is most likely one leg of an institutional spread. There is 97,000+ of open inetrest in April calls from 18 to 25, with a lot of action at 18 and 20, but the distribution of open inetrest on the call and put side doesnt necessarily line offset the puts in an obvious way. There are several possibilities in this line of thinking though. There are also very big numbers in play for May, with over 110,000 of open inetrest just on the May 20 calls, so I could see the footprint of a calendar or diagonal spread at work. There are big numbers also for May 15, 16, 17 and 20 calls, so there are quite a few possibilities with calendar spreads or diagonal spreads. FWIW, I dont see any obvious answer from the either.

  • 12/08/2012 5:27:24 - RToYLJCRyyMQhfnI
    Re:Re:Re:Re:PKU

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    Re:Re:PKU

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  • 12/08/2012 8:03:49 - TGWmlYatvlVzYjSLc
    Re:Re:Re:PKU

    Heres a practical explmae of dreams ratio collar using BiDU with the option expiry month being May:Long 100 BIDU Shares$596.37 DEBITShort 1 640 May Call$22.60 CREDITcovered callLong 1 590 May PutShort 2 550 May Put$4.25 CREDITshort put ratio spreadThe position breakeven at May expiration is $539.81Max profit at May expiration occurs if BIDU closes above $640The max profit for this position will be $7048If BIDU closes below $640, and above $590 by May expiration, the short call and the short put ratio spread will expire worthless and we get to keep the credits.If BIDU closes below $590 but above $539.81 by May expiration, then our short put ratio profits offsets the loss on the stock price. We will end up with still about 2K in our pockets.Final thoughts.. quite a big trading range for profit -randomjaywalking

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  • 24/01/2013 4:15:54 - ybZRsGdykoKCy
    Re:Re:Re:PKU

    After a few more simulations it appares that dreams ratio collar seems to be better overall in terms of:lower stock price breakevenbetter risk/reward ratio for margin heldbetter credits if the stock does not movedream have you submitted the patent and trademark for your strategy? =-randomjaywalking

  • 24/01/2013 8:16:26 - PqMzctHamRQL
    Re:Re:Re:PKU

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  • 24/01/2013 15:07:37 - KfYDozdv
    Re:Re:Re:Re:PKU

    - Lyndsay so many emotions you are deianlg with daily. Its amazing to sit down and mull through everything that you have gone through to dig deep and think, How did we get through that? . But heres the thing. YOU DID. HE DID. YOUR FAMILY DID. And you are all amazing. And inspiring. And helping others. XOXO

  • 25/01/2013 1:58:24 - PbQdPkrYHW
    Re:Re:Re:Re:PKU

    Manuel, entiendo que para prboar que es holomorfa en el semiplano quieres aplicar el problema 2.2.6. Esta es una buena idea. Teniendo en cuenta que resulta que la parte real y la parte imaginaria de vienen dadas por y un sencillo ce1lculo indica que se cumplen las ecuaciones de Cauchy-Riemann en coordenadas polares.Hay una manera me1s sencilla de abordar el problema. Utilizando la rama principal de la funcif3n logaredtmica tenemos , luego es holomorfa por ser composicif3n de funciones holomorfas. Ademe1s, se sigue de la regla de la cadena que Saludos,Miguel

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    Re:Re:Re:Re:PKU

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    Re:Re:Re:Re:PKU

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    Re:Re:Re:PKU

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    Re:Re:Re:Re:PKU

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