What Should I Put In The Bachelorette Party Bags

QUEBEC TO ÉLÉONORE

... are words

Here are two photos of the Eleanor Canada. Eleanor's camera took pictures beautiful, almost effortlessly (¡Que nadie sabe!). It sought the most beautiful places to do it clicks and many other noises in the snow. Then she worked out with pretty pictures his camera so that they become works of the Louvre.

She words as pictures.

Eleanor Blog Quebecois has a very nice, open a window to the world that you can visit here .

... Some words

Thanks for the photos.

Mls Open Tryouts 2011

vocabulary

For several years, I see in my PC are significant gaps in vocabulary.

They do not have words to say ... and it's very frustrating.
I often notice in the records of phonology where students do not recognize the images: "I do not know what that thing?" Examples: a spool of thread, a sieve, ladle, a sink, a skirt, a dune ... etc.

Therefore, under the new 2011/2014 school project, we will introduce a vocabulary book cycle II: topic sheets to stick on a notebook 24x32.

So I did more research and I reorganized the contents of my computer by opening a folder with subfolders vocabulary themes. I'm pretty happy with the result!

And you, masters and mistresses of PC, how do you do to enrich the spoken language of your students?

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ham mousse shrimp Crepes

Beaulus A variant of the chicken mousse on Malilouis Recettes.qc.ca I saw the Blog of IsabelleD it gave me a taste to do, frankly these foams are extraordinary, it is a treat every time!

INGREDIENTS 2 cups shredded ham (robot)
2 shallots, finely chopped 1 small carrot

finely grated 1 can cream of celery
2 envelopes gelatin dissolved in 1 / 2 cup cold water
8 ounces cream cheese 1 tbsp
tablespoons mayonnaise

STEPS
Heat the soup (preferably in a double boiler) over low heat.
Once the soup is simmering, add the cheese
cream and melt it.
Add gelatin and mix well.
Add ham, shallots, carrot and mayonnaise and mix well.

Empty in oiled molds (slightly). Refrigerate.

Freezes

Sources Malilouis on Recettes.qc.ca

How To Make Lion's Mane Luna Lovegood

What a great choice I made by visiting Entrées of EstherB a recipe that has not paid a single dish but with 2 other all delicious, all First, the pancakes for 2 people then there was the sauce I gave my niece the next day she would have served for a vol-au-vent, she regaled again, for my I did share the warm sauce into a pan and I added rigatoni I had in the freezer, it was ready in minutes and still a treat! I think the remaining pancakes I've eaten for breakfast or rolled with brown sugar or maple syrup and fruit, making another meal. Thank you Esther !

Servings: 1 recipe of dough makes about 18 pancakes than 6 inches (15 cm) and

1 recipe sauce shrimp topped pancakes about 6 by 6 inches (15 cm)

Ingredients

CREPE BATTER:

1 1 / 2 cup (180 g) flour 2 eggs

1 / 4 c . Tea (cc)
salt 1 / 4 cup (60 ml) of water
1 1 / 4 cup (310) Milk

UAA EC SHRIMP:

4 c. tablespoons butter 4 tablespoons
of flour
1 1 / 2 cup (375 ml) milk (France, plus ½ cup chicken broth)
1 cup (200 g) shrimp (France 1 ½ cup)
(France, 4 clips lobster) 1 tablespoon
tablespoons butter 2 tablespoons
chopped green onions
Salt, pepper and thyme (to taste)
Grated Mozzarella to brown

1) Method for pancakes: Combine flour, salt and water to make a thin paste and finish with the milk. Mix well.

2) Allow to cool about 1 hour.

3) Cook each crepe two sides in a little oil.

4) Method for the sauce: Melt the butter in a saucepan. Add flour, mix and cook 2 to 3 minutes.

5) Pour the hot milk gradually, stirring.

6) Cook and season to taste.

7) Cook the shallots and shrimp together, then add to mixture.

8) Garnish each crepe 1 to 2 tablespoons shrimp sauce and roll.

9) Place in a hot dish, pour a spoonful of sauce, sprinkle with grated cheese and bake in oven for 5 to 8 minutes.

Source Esther B

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Jacques Brel Chanson des Vieux Amants Français & It. subtitle



La Chanson Des Vieux Amants :

Bien sûr, nous des orage
Eumesa Twenty years of love is love crazy
thousand times you take your luggage
thousand times I took my flight And

remembers every piece of furniture in this room without cradle
shards of old storms
Nothing like You had nothing to
lost the taste of water And I
of conquest

{Refrain:} But my love

My sweet my sweet love my wonderful
From dawn until the end of the day
I love you still you know I love you

me, I know all your spells
You know all my spells
Thou hast kept traps traps
I lost you from time to time
Sure you made some lovers
He had to pass the time
It must be that the body rejoices
Finally finally
We had a lot of talent
To be old without adult

{Refrain}

Oh, my love
My sweet my sweet love my wonderful
From dawn until the end of the day
I love you still, you know, I love you

And the more time we made procession
And the more time we made torment
But is not the worst trap
That live in peace for lovers
course you cry a little less early
I tore a little later
We protect our less mysteries
It leaves less to chance
There is suspicion over the water
But it's always the tender war



{Refrain} Oh, my love ...
My sweet my sweet love my wonderful
From dawn until the end of the day
I love you still you know I love you

course, we had thunderstorms
Twenty years of love is love crazy
thousand times you take your luggage
thousand times I took my flight And

remembers every piece of furniture in this room without cradle
shards of old storms
Nothing like nothing you'd
lost the taste of water
And I that of conquest

{Refrain:} But my love

My sweet my sweet love my wonderful
From dawn until the end of the day
I love you still you know I love you

Me, I know your sorceries all
You know all my spells
Thou hast kept traps traps
I lost you from time to time
course you took some lovers
He had to pass the time
It is necessary that the Finally finally exultant body

We had a lot of talent
To be old without adult

{Refrain}

Oh, my love
My sweet my sweet love my wonderful
In the clear dawn to the end of the day
I love you still, you know, I love you

And the more time we made procession
And the more time we did torment
But is not it the worst trap
That live in peace for lovers
course you cry a little less early
I tore a little later
We protect our mysteries least
It leaves less to chance
There is suspicion of wire of the Water
But it's always the tender war



{Refrain} Oh, my love ...
My sweet my sweet love my wonderful
From dawn until the end of the day
I love you still you know I love you

Polyp On Your Lower Lip

-cheese cake without baking chocolate Amaretto liqueur

He had long since I had not done this cake, it is found in many cookbooks in the early days of Coup de Pouce while revenues were scattered in the magazine I found him a few times, my book is from the kitchen of the beautiful chocolate chocolate 1983 I did it in the light on the blog Maripel
I felt like it again, it is a dessert winning softness.


CIRCLE OF WAFERS
2 squares semisweet chocolate BAKER'S
25 ml (2 tbsp butter 32
rolled wafers, plain
CIRCLE OF WAFERS: Melt chocolate and butter on HIGH for about 2 min, stir until chocolate is completely melted. Pour into a container rather high and narrow. Dip wafers in half the chocolate, place them on a cookie sheet lined with waxed paper. Refrigerate to harden chocolate.
.
Note: when I started making this cake I could not find cookie already soaked, so I used this recipe.

.
Place wafers in a circle in a detachable mold bottom, 8 ½ (22cm. (France 9 inch pan. 23 cm)

-------------------- -------------------------------------------
CHEESE CAKE

2 packets (250 g each cream cheese softened
175 mL (¾ cup packed brown sugar 1 envelope
(7 g soften.
Stir mixture over low heat until gelatin is dissolved.
Stir gelatin in hot cream cheese beaten.
Stir in whipped cream cheese.
Reserve 1 cup (250 mL) cheese mixture nature.
Melt chocolate on HIGH for about 3 ½ minutes, then stir until it melts completely
Stir the chocolate to the rest of the cheese mixture.
Reserve ½ cup (125 ml) chocolate cheese mixture and spread the remaining batter into prepared pan.
Spread cheese mixture evenly over the mixture nature Cheese Chocolate
Spoon the remaining cheese mixture over chocolate mixture and nature marble top with a knife.
Refrigerate at least 3 h.

FILLING: Melt the chocolate in a partially over hot water. (Do not melt in the microwave.)
Almond Dip each half in chocolate Refrigerate.
Place on the wafers. (I did not put)

TIP
Replace by almond liqueur 2 tbsp (30ml) orange liqueur and much water, if desired.
Cake can be frozen for 1 month.

The North Face Outlet Praha

Maple caramel





I noticed this in caramel
Sweets Isa

his step-dad said he was not beatable as he was right, then at 's daughter Inlet cockle

recipe attracted more and more I had to do it, it's worth it, the taste of maple! sublime! my presentation is not up but what is in the pot oh yes!
Ingredients:
- 3 cups (750 mL) maple syrup

- 1 cup (250 ml) corn syrup or glucose

- 1 can (300 ml) sweetened condensed milk (like Eagle Brand)

Preparation:

- In a large heavy bottomed pot, bring to boil maple syrup and corn syrup until thermometer registers between 228 ° F and 230 ° F (108 ° C to 110 ° C).

- Remove from heat and stir in sweetened condensed milk, mixing well.

- Put in jars.

Yield:

just over 4 pots, 1 cup (250 ml) each

Conservation:

for consumption, it is best to keep the caramel to room temperature.

Isabelle Note: for longer storage, can be sterilized in boiling water 15 minutes from the time of boiling, ensuring that water does not exceed 230 ° F (110 ° C). Otherwise keep it cool and should be kept about 1 month in these conditions.

(Source: Declination-Maple Syrup Quebec)

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BELGIUM

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Sausage Honey Garlic Shrimp Linguine

I made the sausages when I got my children but I forgot to take a photo on the day of the year I received again we were five people, I only had nine sausages grocery stores are closed I did with what I had, too bad it was so good the guests liked it! I promised that I would do, the photo on the back simply furnished with sofas rillettes of duck with cider and apples in the trade.
Preparation time:
10 minutes Cooking time: 8 to 10 minutes

Quantity: 24 servings
A classic holiday popular with young and old! Prepare the sauce in advance and bake at the last minute.

Ingredients:
125 ml (1 / 2 cup) honey 45 ml (3 tbsp) chopped garlic
30 ml (2 tbsp soy sauce or tamari 1 package of sausage cocktail 250 g 8 slices bacon, cut into three

Preparation:

1 Preheat oven to 205 ° C (400 ° F).

2

In a baking dish, combine honey with garlic, soy sauce and sausages.

• 3
Wrap a piece of bacon around each sausage and insert a toothpick through it.
• 4
Place sausages in pan and coat with honey sauce.
• 5
Bake in oven for 8 to 10 minutes, until bacon is cooked.
• 6
Serve immediately.
• Source: Pratico Practice