Este es el Rate según www.rottentomatoes.com well known reviews page.
y en amarillo, my personal opinión on this, obvio solo las que ya vi.
25. 30 days of Night ***1/2
24. Twilight *** (solo porque hay mucho teen-love y poco hardcore vampire stuff en la movie)
23. Blade***
22. Blade 2**
21. Nightwatch****1/2 ( sólo para diferenciarla de la secuela que es mejor :P)
20. Interview with the Vampire*****
19. The Omega Man
18. Daywatch *****
17. From dusk till dawn ***
16. Fearless Vampire Killers or: pardon me, but your teeth are in my neck
15. I'm Legend **** (la verdad si me gusta la movie, pero como que los vi más como zombies que como vampiros)
14. Lost Boys*****
13. Martin
12. Shadow of the Vampire *****
11. Bram Stocker's Dracula *****
10. Thirst
9. Vampyr
8. Cronos
7. Horror of Dracula
6. Fright Night
5. Near Dark
4. Dracula
3. Nosferatu: The Vampyre
2. Let the right one in ****
1. NOSFERATU***** NOTE:primero hay que ver esta antes de ver la que está en el 12th
Lo que no sé es porqué la de Les Vampires no aparece en esta lista siendo que los reviews dicen que es lo máximo... tendré que verla y les aviso
Estas estan con un promedio de 49% a más
Ahora otras No necesariamente good movies but definitely watchable
Underworld - 30%
Underworld 2- 16%
Queen of the Damned - 17%
John Carpenter's Vampires - 34%
y si quieren una second opinion aquí está una lista even larger que incluya animes:
Top 70 Vampire movies of all times
Monday, November 02, 2009
Thursday, October 01, 2009
Supermodels Who Aren't Superthin: Meet the Women Who Proudly Bared it All Health & Fitness: glamour.com
Loving Curves
"This photo in no way sends a message to me that I should quit taking care of my body... It has the complete opposite effect on me, reminding me to love myself, treat myself well (and that INCLUDES a healthy diet and exercise), and showing me that I can and should smile in my nakedness and belly rolls, because I'm worthy of that kind of that unabashed self-love right this second. We all are!" Amen."
Glamour magazine asitant editor
No puedo creer que al ver estas fotos alguien diga que promueven la obesidad... son modelos talla 12 a 14, tal vez tengan unos pounds más,pero definitivamente no fomentan la anorexia como las otras talla 0 y menos! finalmente ellas tambien hacen ejercicio y también comen sanamente, lo que pasa es que el cuerpo de todos no está diseñado para ser super skinny, personalmente creo que las mujeres talla 12 y 13 are just the right size of curves. Digo no sé que talla sea Beyoncé, pero no manches OBVIO que es más que 6 en los pantalones! (leí por ahí que era alrededor de UK 10/12) Big ass not always mean that you are overweight.
De todos modos KEEP THE WORKOUT it does make you BEAUTIFUL, because it makes you feel better, and "better" GLOWS through your skin!
Friday, September 25, 2009
Layered Creamed-Spinach Meatloaf
* 1 tablespoon(s) olive oil
* 1 large onion, finely chopped
* 1 small (8 ounces) fennel bulb, finely chopped
* 1 package(s) (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/4 teaspoon(s) ground nutmeg
* 240 mls soft bread crumbs (from about 2 slices bread)
* 120 mls freshly grated Romano cheese
* 120 mls heavy or whipping cream
* 1 teaspoon(s) salt
* 2 pound(s) ground meat for meatloaf (beef, pork, and veal)
* 2 large eggs
*
Directions
1. Preheat oven to 375° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and fennel and cook 5 minutes, stirring occasionally. Reduce heat to medium; cook vegetables 6 to 7 minutes longer or until tender and golden. Remove saucepan from heat. Spoon half of vegetables into large bowl; set aside.
2. To vegetables remaining in skillet, stir in spinach, nutmeg, 1/2 cup bread crumbs, 1/4 cup Romano, 1/4 cup cream, and 1/4 teaspoon salt. To vegetables in bowl, add ground meat, eggs, and remaining 1/2 cup crumbs, 1/4 cup Romano, 1/4 cup cream, and 3/4 teaspoon salt; mix just until well blended but not overmixed.
3. Line 9" by 5" loaf pan with plastic wrap. Spoon half of meat mixture into pan, gently patting evenly. Top with spinach mixture, then remaining meat mixture, pressing firmly. Invert meatloaf into prepared baking pan. Remove loaf pan and discard plastic wrap.
4. Bake meatloaf 1 hour and 15 minutes or until temperature on instant-read thermometer inserted in center of meat mixture reaches 155° F. Let meatloaf stand 10 minutes to allow internal temperature to rise to 160° F and to set juices for easier slicing.
from:delish.com
* 1 large onion, finely chopped
* 1 small (8 ounces) fennel bulb, finely chopped
* 1 package(s) (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/4 teaspoon(s) ground nutmeg
* 240 mls soft bread crumbs (from about 2 slices bread)
* 120 mls freshly grated Romano cheese
* 120 mls heavy or whipping cream
* 1 teaspoon(s) salt
* 2 pound(s) ground meat for meatloaf (beef, pork, and veal)
* 2 large eggs
*
Directions
1. Preheat oven to 375° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and fennel and cook 5 minutes, stirring occasionally. Reduce heat to medium; cook vegetables 6 to 7 minutes longer or until tender and golden. Remove saucepan from heat. Spoon half of vegetables into large bowl; set aside.
2. To vegetables remaining in skillet, stir in spinach, nutmeg, 1/2 cup bread crumbs, 1/4 cup Romano, 1/4 cup cream, and 1/4 teaspoon salt. To vegetables in bowl, add ground meat, eggs, and remaining 1/2 cup crumbs, 1/4 cup Romano, 1/4 cup cream, and 3/4 teaspoon salt; mix just until well blended but not overmixed.
3. Line 9" by 5" loaf pan with plastic wrap. Spoon half of meat mixture into pan, gently patting evenly. Top with spinach mixture, then remaining meat mixture, pressing firmly. Invert meatloaf into prepared baking pan. Remove loaf pan and discard plastic wrap.
4. Bake meatloaf 1 hour and 15 minutes or until temperature on instant-read thermometer inserted in center of meat mixture reaches 155° F. Let meatloaf stand 10 minutes to allow internal temperature to rise to 160° F and to set juices for easier slicing.
from:delish.com
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