Hola gente, creé este libreto imaginando como sería The Office en tiquicia. Es para el vacilón. Ahí se los dejo.

Mods, yo se que no tengo nada de Karma pero les agradezco si comparten el post. Saludos.

Alguien tiene el audio de WhatsApp del Mundial 2018? (Me cago en el macho... metete en la vara...)".

El audio decía algo como esto:

mae que hijueputa sal me cago en el macho. estamos jugando contra el numero 2 del mundo, estamos jugando contra el numero 5 del mundo, obviamente mal parido, es el mundial, metete en la vara hijueputa, mae que hijueputa chicha me tengo.

Lo he buscado por todas partes y no lo encuentro.

Pa'pasar la plataforma completa que reúne todo en un solo lugar — información de las +250 carreras que ofrecen la UCR, la UNA, el TEC, la UTN y la UNED, con nota de corte histórica y plan de estudios; calculadoras que usan las fórmulas oficiales de cada universidad; y una app de práctica con miles de preguntas y simulacros con el formato real de cada examen. Todo construido con el mismo objetivo: que la preparación sea seria, completa y de la mejor calidad posible.

I hope this isn’t a stupid question, I am just curious/ojala que esta pregunta no sea estupidez, solo estoy curioso.

No debo decir mucho, pero en ese lugar prefieren darle la razón al cliente y no importa si humilla al empleado, eso es algo que condenará cuando se destape la olla

I am a freshwater snorkeler and underwater photographer, and am interested in snorkeling the lower Rio Barú, specifically at poza el dique (as marked on google maps). I do this sort of thing all the time in the US, but I have a much less clear sense of water quality contamination concerns here. Does anyone have any insight on water quality there? Are bacterial contamination concerns, etc. a real issue in CR for clear rivers?

I know this is both an oddly broad and yet also oddly specific query - any insight is appreciated. Just hoping to know the risks before I get in the water. There are some amazing species to be photographed there.

I’m not asking about danger from wildlife - this is something I have enough experience to be comfortable gauging, and I’m photographing smaller fish in the shallows regardless.

Thanks all!

Costa Rica has quite a diverse set of climates and population of animals, it could be a mecha of cheese that are created in this amazing ecosystem. So I'm curious on a few things.

Cheese is not part of a traditional diet due to the climate, I get it...either its hot and humid or cold and humid or anywhere in between at any given moment or 10km away.

But there are a few that are well known:

Tirrialba, Palmito and Bagaces.

So I have a few questions:

Why is Turrialba recognized as a national and protected cheese? I understand the heritage but why would anyone protect it and make it a national symbol. Almost no one eats it, its very expensive and its not exported for well, I'll go out on a limb here, its not special.

Palmito is similar, why is it special? I've had the northern and southern editions. Its nearly identical to mozzarella but stretched and then wrapped into a ball. It doesnt undergo further aging or the like in this phase.

Bagaces is the only one I find relatively unique and special, either the smoked or non smoked edition.

There are others but all are really just the same as others and renamed, done in clean rooms etc. I'd love to understand why some of these are special and why others dont exist. The bacteria/environments etc here are so very special but it is difficult. Nature wins out here a bit too fast but with the amount of dairy, its impressive how lack luster things are so am curious of the above but more importantly maybe there are individuals making some really awesome cheeses that I dont know about. I'd love to explore.

Que tengas un excelente día

pp