Sadowski Work

Link Management. Think of how many vacancies on the LM was still 1.5-2 years ago. The usual non-thematic link exchange can be achieve very impressive TCI. In the two year-old interview Sadowski was the phrase: "We have always supported and will support the fluffy white and optimizers, but with a black optimizatorschinoy need to fight." Now let's see that came out of it, "Nepos", "unique", "you last," implied, "time filter", "thematically", "spamnost anchor sheet" (as it were, and who does not deny), "Rodeo" – this is all increased over the last year and a half and continues to improve. Internal optimization, no matter what she had not had, now moved far into the background, giving way only the basic tags, unique content and a reference. In matters of newcomers have much less common responses to beginners as a "Adjust Tittle, identify the keywords in Strong, work on the density and all you will be fine." They then went to "work content and the Chairmen, not robots, and everything will be just as you want.

Work-work and work again. " There were disputes about whether the effect "H1" and how much. Not even the obvious bans for a large number of H1 on the page receded into the background and we can not knock on to easily send H1 competitor for an indefinite period away from you. Weight of forums and guestbooks reduced to zero, and now there is no proposal "Run of 5000 profile." Doorways also have lost and continue to lose their interest in both search promotion method. Only the old men. They are not so much, maybe you can say "little" issue in comparison to previous years. Catalogs. Each of the seventh to tenth at one time had his own directory, and then no one.

And now there were only one strogomoderiruemye, neobschetematicheskie, ie catalogs for which somehow had to watch the masters. That's right. Yandex kicked unmoderated directories and directory-garbage. Yandex has forced us to monitor the directories. And if really want to spank them, let them at least a few will be useful to users. Automatic registration in catalogs are increasingly reduced to "no" more often and come up with the idea that this whole thing is made better "Handles." Linkmenedzhment. Non-thematic LM fell into the abyss leaving only chance of survival issues. If you previously experienced LMA could easily promise to TCI in 2000, and even more for a relatively short period of time, but now … now the profession (if you can call it that) – no. Hole with the search and after the masses have lost their relevance. From all this we see that Yandex perfected itself, causes and improve SEO, but not in the technical plan, and the "mental." Chairmen – all long-term friendly and try to keep it all. Compare satellites a year ago and today. And the strategy of "openness to the optimizers" – works, quite. People are beginning to think not of,, and the uniqueness of content, design and priglyadnom priglyadnom site. To the fact that this "satellite" known only to the creator. The very concepts of "Optimization" and "site promotion" slowly but surely playing in the "promotion" that speaks for itself. CEO dies, it will grow only slightly in a different direction, which will build on a comprehensive promotion. From all this we see that Yandex will not close the way CEOs it just makes more work and handles the brain, filtering out small prodvizhentsev who hold only on purchased links, giving way to companies that know more than links that such content, usability, and m …

Journey Into The World Of French Cuisine

It’s very interesting to observe the work of the artist as a pure space of the canvas from the instant of touch and brush stroke comes a new masterpiece. The same magical effect is inspired creativity Masters Haute Cuisine. Accurate, balanced movements of different aromas and flavors, colors and shapes, the chef builds a new dish. Possess this skill a few dozen people. Enjoy this perfection can not afford thousands of gourmets throughout the world. Therefore, to talk about Haut Cusine (haute cuisine), we will, as the ideal sought by all progressive humanity. In France, there are two kinds of culinary skill.

It Regional and national cuisine. And, I assure you, it’s very tasty. Often these concepts are confused. For example, Norman soup, cooked in a Paris restaurant – cuisine Regional. The same dish made in his homeland – in Normandy is the people’s kitchen. The main feature and a prerequisite of French cuisine – an exceptional freshness.

Of course, there can be no sturgeon second freshness, as in the novel, Moscow Mikhail Bulgakov. Another feature – the French, giving a value meal, ready to hold abundant feast for any reason, are not inclined to total adiposity, as other residents of the Old and New Worlds. Let’s try some classical French cuisine. Professional chefs recommend strictly adhere to the proportions specified in the recipe. For them – a centuries-old experience of the best chefs. Onion soup 6 bulbs, dry 400ml white wine 8 slices of bread “baguette”, 200g grated Emmental, 4 tablespoons of vegetable oil, salt and pepper. In a large saucepan, saute onions in vegetable oil, sliced into circles. Add the wine and boiled down to one third volume. Fill with half a liter of water, salt and pepper. Simmer for another 15 minutes. Pour into individual pots on top in a skillet, place the dried pieces of baguette. Generously sprinkle with cheese. Bake until golden brown. Poele with mushrooms 800g mushrooms, 200g smoked bacon, 200g of green peas, 3 cloves garlic, 150g green beans, 4 tablespoons of vegetable oil, salt and pepper. Boil the green beans for 10 minutes, rinsed cold water. Cut the bacon and mushrooms in small slices. Finely chop the garlic. Saute mushrooms over high heat 6 minutes, add bacon and garlic. Fry for 4 minutes. Add beans and cook over medium heat for 5 minutes, all while stirring. Add salt, pepper and immediately apply it on the table! Beef steak on the edge with Provencal herbs steak rib weighing 1.5 kg, 5 cm thick, mix the dry Provencal herbs (thyme, rosemary, oregano, basil, savory), 50g butter, salt and pepper. Roll the meat on both sides in the grass and lay on a heated griddle. Saute for 5 minutes on each side, basting with melted butter. Place the meat on a baking sheet with borders and put in an oven preheated to 220 degrees on average. Bake for 7 minutes on each side, basting with juice formed. Season with salt and pepper. Soak the meat in the oven for 8 minutes off with the door open.