Kendocrinología

domingo, 16 de diciembre de 2018

Un tour de MAGIE

magique .....

C’est juste superbe et époustouflant !!

Luc Langevin mystifie Ricardo

Training Iaido in Caldes de Montbui

Today training with Pere Calpe Sensei & colleagues
An interesting review of several ZNRK katas with personal corrections
Thanks Pere!

Curs MENSUAL ZNKR-IAIDO Desembre-2018

16 de diciembre

Stage, centre de Dansa. Caldes de Montbui

sábado, 15 de diciembre de 2018

Santa vs Mrs Klaus (hohoho...)

domingo, 9 de diciembre de 2018

Of the sharp swords used for iaido practice, not all but a large majority will have been forged and bought as a pre-existing stock item and not tailored to the user. I would thus now like to look in to the specifications swords in general, and these pre-produced blades in particular, for the reference of all practitioners of the sword arts.Japanese swords are categorised into four historical periods depending on when they were forged. These are koto (lit: old swords, forged before 1596), shinto (lit: new swords forged between 1596 and 1760), shin shinto (lit: new new swords, forged between1761 and 1876) and gendaito (lit: modern era swords, forged from 1887 onwards).Among modern day iaido practitioners there are not many who own a sword that is well balanced for them personally and I would estimate that around seventy percent are not using suitable blades.I would thus like to consider this point in general, looking to my own experiences with tameshigiri.There are very few swords in existence that fit well with their user and are balanced in just the way they require to move naturally and harmoniously. Most are forged by swordsmiths using their own unique methods and to their own stock specifications and modern day iaido practitioners will try to adapt their technique to the idiosyncrasies of the blade in their training.Using a badly balanced sword is a prime cause of the holes in technique that can be seen in many aspects of a swordsman’s performance at demonstrations. One wonders how many of those training in iai bear in mind the following points when selecting a sword:

1. Blade length
2. Weight
3. Curvature
4. Overall appearance of the sword
5. Blade width
6. Nature of the hamon
7. Cutting ability
8. Flexibility of the blade
9. Positioning of the menuki ornaments
10. Positioning of the holes for the pegs that secure the hilt to the blade (mekugi ana and hikae mekugi ana)
11. The length of the tang
12. The practicality of the fittings.

1. Length

The standard length for sword blades as specified by the Tokugawa bakufu was two shaku and three sun (approximately 70 centimetres), with variations of between two shaku and two shaku and five sun depending on the height of the user.The standard length of the military swords (gunto) issued by the old Imperial Army and Navy was two shaku and two sun (approximately 67 centimeters).The swords used in modern iaido practice are generally between two shaku and three sun and two shaku and five sun (between 70 centimetres and 75 centimetres) with swords longer than this only being used by special individuals. If attempting tameshigiri using a sword longer than this, and the blade turns out to be slightly weak, it can snap clean off from the rebound of the strike, especially if the cut is made at an incorrect angle or trajectory.The great master of iaido Nakayama Hakudo sensei stated that the appropriate length for a sword is that a length of one’s own height minus three shaku (around 90 centimetres). In my case I am five shaku and four sun (approximately 165 centimetres) in height, and so this would mean that a blade of two shaku and four sun (approximately 73 centimetres) is optimal. However, this length is only optimal for solo iaido kata cutting the air and is slightly too long for tameshigiri. As the wielder stands up straight the sword should be long enough that the tip just brushes the ground .

2. Weight

A standard katana that would be easy to use will weigh between around 300 monme and 340 monme (between 1.1 kilograms and 1.3 kilograms) including the guard, hilt and fittings. Swords heavier than this would only be used by those with sufficiently prodigious physical strength.

3. Curvature

The ideal curvature for a sword of two shaku and three sun (approximately 70 centimetres) is around five bu (approximately 1.5 centimetres). Swords with a greater or lesser curvature than this are not good for practical use in swordsmanship training.

4. Blade width

A blade that is around one sun (approximately 3 centimetres) at the base of the guard and tapers down to around eight bu (approximately 2.4 centimetres) at the monouchi will have a good balance. Just as with the curvature, blade widths that vary too greatly from these measurements are not suitable for training.

5. Dimensions of the tang

The dimensions of the blade’s tang control the overall balance of the sword and are an important factor to be aware of when selecting swords for use in training. In general swords of the koto and shinto periods have relatively short tangs of around five sun (approximately 15 centimetres), although there are exceptions. The standard length for sword hilts (tsuka) is eight sun (approximately 24 centimetres) so if the tang is much shorter than this the blade may break at the tip of the tang when it cuts into a solid object.

6. Depth of the hamon

Between a third and a quarter of the blade’s overall width is a suitable depth for the hamon on a sword for practical use. In general blades with flowery and deeply applied hamon have a tendency to be brittle and thus chip or snap easily.

7. Position of the menuki ornaments on the hilt

During the Muromachi period most sword fittings were in the handachi (cavalry half-sword) style, where the menuki ornaments were wrapped on the right-hand side of the hilt when the sword was at rest with the blade facing down. The military swords of the old Imperial armed forces also had their hilts wrapped based on this style but in this case it meant that the ornaments would fit into the user’s palm, making the grip more fluid and bringing out the user’s technique. The fittings of the Edo period, by contrast, were the opposite of this and had the menuki on the left-hand side. Ninety percent of the swords used by modern day iaido enthusiasts have fittings in the style prevalent in the Edo period.

8. Presence or absence of a groove (hi) in the blade

A sword with a groove running down the blade will make a sound when swung and so many are not fond of them, especially among high-ranking practitioners. On the other hand there are those who like blades that make a sound. Additionally, even though it has no effect on a sword’s cutting ability, the presence or absence of a groove will influence the sword’s weight and is thus also related to balance.

9. Effects on cutting ability from the height of the blade’s ridge-line (shinogi)

The cutting power of a Japanese sword will vary based on the individual methods and idiosyncrasies of the smith who forged it, but what has most influence is the width of the blade and, related to this, the height of the ridge line along it. Blades with a high ridge-line are good when cutting through harder targets but against softer ones they fare poorly due to the absorption of energy. A high-ridged blade will lose about half of its cutting power when, for example, cutting the straw targets in suemono giri. Comparatively, blades with a shallow ridge-line generally have a better cutting ability, although this can vary with the blade’s width. They are good at avoiding the energy absorption from softer straw targets and perform laudibly when cutting these. However, if the user gets his grip handling wrong such a blade can easily break. In short, this means that widening a blade and lowering the height of the shinogi will greatly improve its cutting ability.

Taking from and full text at : http://battodo-fudokan.co.uk/2017/07/22/becoming-one-with-the-sword-part-i-nakamura-sensei-on-choosing-a-sword/?fbclid=IwAR3tCbbk98LusnZ6cJL2jWQiLrpuqD1Jy8u2i_f3O9ZAhLieZKsUsI-a6JU

Luna y Venus

El Masnou

04/12/2018; 22:18

Photo by CCB

iPhone 7 plus

Venus y luna

quien aproximará

l'amor distante

Haiku by CCB

5 - 7 (6+1) - 5

Melancolía

Platja de Montgat
2018-11-07; 07.33.45
Photo by CCB
iPhone 7 plus

Maresme otoñal

Camí de dalt entre Vilassar de Dalt i Premià de Dalt
21/10/2018 17:02
Photos by CCB
iPhone 5

En tren entre Masnou i Montgat
07/11/2018 07:23
Photos by CCB
iPhone 7 plus

En tren cerca de Montgat
21/11/2018 07:23
Photos by CCB
iPhone 7 plus

Ya llego la Navidad

Mi buen amigo Mário me envía desde Lisboa estas preciosas imágenes navideñas

Photos by MC

2018-12-02; 20.34

Ilusiones ópticas

sábado, 8 de diciembre de 2018

Etiquetas q lo aclaran todo

En una botella de Monastrellissimo (vino de Jumilla).
Anti-snob total!
Más curiosidades en http://thegraffitihunter.blogspot.com

viernes, 7 de diciembre de 2018

Kendo in the Land of Samurai

Una asesina de peso o un cargo de conciencia

Windi Thomas, de 44 años, se declaró culpable por el asesinato de su novio de 54 kilos. La norteamericana le asfixió sentándose en su pecho.

De acuerdo con el diario The Daily Mail, el homicidio se produjo en marzo de este año. Durante una discusión de la pareja, Thomas inicialmente atacar a su novio con un cuchillo, espetándola en una mano. Luego arrojó la pierna de una mesa contra él. Por fin, le asfixió. Thomas aseguró a las autoridades que durante el asesinato estaba bajo el efecto de alcohol y quería comprar crack.

Debido a la confesión ya un acuerdo con las autoridades, Windi Thomas consiguió bajar la prisión efectiva de 20 a 40 años a 18 a 36 años. La hermana de la víctima dice que "ella debería haber recibido otros 40 años de pena". "Ella merecía prisión perpetua", afirmó.

La hermana de la víctima dice que Windi y su novio estaban juntos hace dos años. "Yo sabía que algo iba a suceder. Ellos se quedaron en mi casa y le pedí a Windi Thomas: 'por favor, no mates a mi hermano', dijo.

Para leer la noticia original:
https://www.sabado.pt/vida/detalhe/mulher-de-136-quilos-senta-se-em-cima-do-namorado-e-mata-o
o en:
https://www.cmjornal.pt/mundo/detalhe/mulher-de-136-quilos-senta-se-em-cima-do-namorado-e-mata-o

Ojo con el teflon

La exposición a altos niveles de compuestos perfluorados (PFC, por sus siglas en inglés), presentes en químicos usados en sartenes antiadherentes, puede interferir con las hormonas masculinas ocasionando que los órganos sexuales sean "significativamente" más cortos y menos gruesos. Los datos son fruto de un estudio realizado por investigadores de la Universidad de Padua, en Italia, y publicado en el Journal of Clinical Endocrinology and Metabolism. Esta interferencia puede ocurrir aún dentro del vientre de la madre o durante la adolescencia. Estos químicos, presentes también en ropa a prueba de agua y papel vegetal para comida, entran en el torrente sanguíneo y reducen los niveles de testosterona. Los investigadores de la universidad italiana analizaron el pene de 383 hombres con una edad promedio de 18 años. Los científicos descubrieron que jóvenes que crecieron en áreas contaminadas con PFC tienen el pene 12.5% más cortos y un 6.3% menos grueso de lo habitual. Los lugares como Shandong (China), West Virginia (Estados Unidos), Dordrecht (Holanda) y Padua (Italia) son de los que tienen un nivel más alto de PFC. De acuerdo con los investigadores, la interferencia de este químico hace que los hombres tengan el pene más pequeño, esperma menos sano y móvil y disminuye la distancia entre el escroto y el anús, lo que es una señal de baja fertilidad.

Leer más en: https://www.cmjornal.pt/sociedade/detalhe/quimico-em-frigideiras-anti-aderentes-faz-penis-ficar-mais-pequeno

Tiramisú

Hola dilectos y golosos lechones, hoy, como os habéis portado bien toca postres. Receta sencilla para elaborar un Tiramisú con el que triunfar en cualquier ocasión.

Material (la receta original contenía la mitad de los ingredientes pero como la bandeja de la cual disponía era bastante mayor decidí doblar las cantidades: "doble o nada"):

6 huevos (dejar al cocinero en paz, por Dios que esos mejor no tocarlos)
150 gr de azúcar
500 gr de queso Mascarpone
4 cucharadas soperas de ron (ya sabéis el dicho 1 para la cazuela y otra para el cocinero, pero en este caso mejor que guardemos una proporción 4:1 si queremos acabar el pastel en condiciones. Si la mezcláis con Coca Cola y hielo tenéis un cubata para ir haciendo boca)
4 cucharadas soperas de café soluble y 400 ml de agua caliente rezaba la receta original pero tras probar el sabor opté por preparar 400 ml de café de cafetera (creo q el Tiramisú y los invitados os lo agradecerán - a menos q les vaya el polvo, de café se entiende -
Galletas tipo bizcocho, barquillo o melindro (usé las Fontanera bizcocho q es lo que llamamos por aquí melindros y si "es suca el melindro"
Chocolate en polvo (ese sí) a discreción

Métodos:

1.- Separar las claras de las yemas, batir las primeras a punto de nieve y guardarlas en el frigorífico

2. - Con la batidora a velocidad lenta/media batir las yemas con el azúcar hasta obtener una mezcla cremosa

3.- Añadir el queso Mascarpone y seguir con la mezcla de los ingredientes hasta que quede toda la crema homogénea y a seguir incorporar con amor las claras a punto de nieve removiendo con una espátula

4.- Mezclar el ron con el café y sumergir las galletas en el líquido, para depositarlas bien empapadas en la base de bandeja

5.- Vertir una capa de la crema y cubrir con chocolate en polvo

6.- Repetir el proceso y dejar enfriar en el frigorífico un mínimo de 4 horas

7.- Servir decorada con chocolate en polvo

INFO para cuentacalorías y otras especies:

Total de grasa 22 gr (17%)
Grasa saturada 9 gr (23% de las grasas)
Sodio: 572 mg

nº de porciones 12
Calorias por porción 236

miércoles, 5 de diciembre de 2018

Kendo Tsuki ippons 剣道突き一本集

domingo, 2 de diciembre de 2018

Cómo cambian los tiempos!

Con las manos en la masa: Muere tras masturbarse 42 veces

Una tragedia conmocionó a los residentes de Rubiataba en el interior de Goiás en Brasil donde un adolescente de 16 años murió luego de masturbarse 42 veces seguidas sin parar. Pocos días despues del episodio, ya salió una web en honor al chico.