Oct
31
2014

A Meal for All Seasons: La Soupe à l’Oignon (Onion Soup)

Image by Sea-Turtle on Flickr

Image by Sea-Turtle on Flickr

Bienvenue mes amis! (Welcome my friends!) Aujourd’hui nous allons apprendre à préparer un plat bien Français: la soupe à l’oignon (Today we will be learning how to prepare a typical French dish: onion soup).

Tradition has dictated that French onion soup be served avec du fromage râpé (with grated cheese) and croutons. Although onion soups date back du temps des Romains (to Roman times), the French take on onion soup dates back to le 18ème siècle (the 18th century). The soup is made from bouillon de bœuf (beef broth) to which you add des oignons caramélisés (caramelized onions) and du Gruyère râpé (grated Gruyère) topped with une tranche de pain grillé (a slice of toasted bread) called a “crouton.”

There are a number of variations of French onion soup but the core elements remain the same: broth, cheese and bread. Below is a simple and quick recette (recipe) that will introduce you to this typical French dish. Although it lacks meat, this soup is still hearty and is often served as an entrée (appetizer) before le plat principal (the main dish).

Ingredients:

2 ½ large yellow onions cut into thin slices

1 Tbsp. vegetable oil

2 Tbsp. flour

¼ tsp. sugar

3 ½ cups of beef broth

½ cup of grated Gruyère (can be substituted for another kind of Swiss cheese if Gruyère is difficult to find)

¼ cup of sherry, brandy, vermouth or white wine

Toasted French bread cut into slices

Directions:

Heat oil in pan over medium heat. Add onions, reduce heat and let cook for 15 minutes. Remove cover. Increase heat to medium, add sugar and let cook until onions are caramelized. Add flour and stir for one minute. Add broth and spirit/wine and bring to a boil. Reduce heat to low and cook for 10 minutes. Top with bread and Gruyère.

Dégustez en famille ou avec des amis! Vive la cuisine Française et bon appétit! (Enjoy with family or friends! Long live French cuisine and enjoy your meal!)

Oct
31
2014

A Meal for All Seasons: La Soupe à l’Oignon (Onion Soup)

Image by Sea-Turtle on Flickr

Image by Sea-Turtle on Flickr

Bienvenue mes amis! (Welcome my friends!) Aujourd’hui nous allons apprendre à préparer un plat bien Français: la soupe à l’oignon (Today we will be learning how to prepare a typical French dish: onion soup).

Tradition has dictated that French onion soup be served avec du fromage râpé (with grated cheese) and croutons. Although onion soups date back du temps des Romains (to Roman times), the French take on onion soup dates back to le 18ème siècle (the 18th century). The soup is made from bouillon de bœuf (beef broth) to which you add des oignons caramélisés (caramelized onions) and du Gruyère râpé (grated Gruyère) topped with une tranche de pain grillé (a slice of toasted bread) called a “crouton.”

There are a number of variations of French onion soup but the core elements remain the same: broth, cheese and bread. Below is a simple and quick recette (recipe) that will introduce you to this typical French dish. Although it lacks meat, this soup is still hearty and is often served as an entrée (appetizer) before le plat principal (the main dish).

Ingredients:

2 ½ large yellow onions cut into thin slices

1 Tbsp. vegetable oil

2 Tbsp. flour

¼ tsp. sugar

3 ½ cups of beef broth

½ cup of grated Gruyère (can be substituted for another kind of Swiss cheese if Gruyère is difficult to find)

¼ cup of sherry, brandy, vermouth or white wine

Toasted French bread cut into slices

Directions:

Heat oil in pan over medium heat. Add onions, reduce heat and let cook for 15 minutes. Remove cover. Increase heat to medium, add sugar and let cook until onions are caramelized. Add flour and stir for one minute. Add broth and spirit/wine and bring to a boil. Reduce heat to low and cook for 10 minutes. Top with bread and Gruyère.

Dégustez en famille ou avec des amis! Vive la cuisine Française et bon appétit! (Enjoy with family or friends! Long live French cuisine and enjoy your meal!)

Oct
31
2014

A Meal for All Seasons: La Soupe à l’Oignon (Onion Soup)

Image by Sea-Turtle on Flickr

Image by Sea-Turtle on Flickr

Bienvenue mes amis! (Welcome my friends!) Aujourd’hui nous allons apprendre à préparer un plat bien Français: la soupe à l’oignon (Today we will be learning how to prepare a typical French dish: onion soup).

Tradition has dictated that French onion soup be served avec du fromage râpé (with grated cheese) and croutons. Although onion soups date back du temps des Romains (to Roman times), the French take on onion soup dates back to le 18ème siècle (the 18th century). The soup is made from bouillon de bœuf (beef broth) to which you add des oignons caramélisés (caramelized onions) and du Gruyère râpé (grated Gruyère) topped with une tranche de pain grillé (a slice of toasted bread) called a “crouton.”

There are a number of variations of French onion soup but the core elements remain the same: broth, cheese and bread. Below is a simple and quick recette (recipe) that will introduce you to this typical French dish. Although it lacks meat, this soup is still hearty and is often served as an entrée (appetizer) before le plat principal (the main dish).

Ingredients:

2 ½ large yellow onions cut into thin slices

1 Tbsp. vegetable oil

2 Tbsp. flour

¼ tsp. sugar

3 ½ cups of beef broth

½ cup of grated Gruyère (can be substituted for another kind of Swiss cheese if Gruyère is difficult to find)

¼ cup of sherry, brandy, vermouth or white wine

Toasted French bread cut into slices

Directions:

Heat oil in pan over medium heat. Add onions, reduce heat and let cook for 15 minutes. Remove cover. Increase heat to medium, add sugar and let cook until onions are caramelized. Add flour and stir for one minute. Add broth and spirit/wine and bring to a boil. Reduce heat to low and cook for 10 minutes. Top with bread and Gruyère.

Dégustez en famille ou avec des amis! Vive la cuisine Française et bon appétit! (Enjoy with family or friends! Long live French cuisine and enjoy your meal!)

Oct
31
2014

Advanced Spanish Review Lesson 21 El tiempo

¡Hola! ¿Qué tal?

Hoy vamos a practicar vocabulario sobre el tiempo.

Al final de este post encontrarás las respuestas a todas las preguntas de esta lección y puedes seguir el enlace de este post para ver el vídeo teórico original sobre el mismo tema.

To go back and watch the original video lesson please follow this link:

Advanced theory video lesson 21

Click here to view the embedded video.

1. Para empezar, ¿puedes formar frases con las siguientes palabras?

Trueno
Rayo
Chaparrón
Granizar
Escarcha
Helar
Deshelar
Congelado/a
Nevada
Bola de nieve

2. Ahora tienes que completar las siguientes frases con la palabra que tú quieras:

Hoy hace mucho sol, el cielo está completamente ……………
Mañana las temperaturas van a subir muchísimo. Va a haber …………
Este calor es muy pegajoso. Hace …………..
La gran cantidad de lluvia ha causado …………
Muchas casas se han derrumbado a causa del ………………..

3. Traduce lo siguiente de inglés a español:

High pressure
Low pressure
Area of high pressure
Area of low pressure
Precipitation, rainfall
Floods
Earthquake
Seaquake
Hurricane
Gale

4. Para terminar, dime si comprendes estas expresiones sobre el tiempo:

¡Hace un frío que pela!
¡Está cayendo una…!
¡Me estoy asando!
¡Me estoy congelando!
¡Está jarreando!

Bueno, esto es todo por hoy.

Recordad que hablar sobre el tiempo es algo muy común en muchos países. Así que conocer bien este vocabulario puede daros la oportunidad de comenzar una conversación en español con muchas personas. ¡Animaos a practicar!

Hasta la próxima semana.

I hope you are enjoying my weekly interactive Spanish lessons. Follow this link for many more great resources to help you learn and practice Spanish.

Answers:

1. Possible answers
He oído un trueno
¿Has visto ese rayo?
Ayer cayó un chaparrón impresionante.
En mi pueblo nunca graniza.
Mi coche está lleno de escarcha.
Ten cuidado cuando salgas a la calle, ha helado.
Ha salido el sol y ha deshelado.
Estoy congelado ¡Qué frío!
Ha caído una gran nevada.
Me gusta hacer bola de nieve con mi hija.

2.
Hoy hace mucho sol, el cielo está completamente despejado
Mañana las temperaturas vas a subir muchísimo. Va a haber una ola de calor
Este calor es muy pegajoso. Hace bochorno.
La gran cantidad de lluvia ha causado inundaciones.
Muchas casas se han derrumbado a causa del terremoto.

3.
Altas presiones: high pressure
Bajas presiones: low pressure
El anticiclón: area of high pressure
La borrasca: area of low pressure
Las precipitaciones: precipitation, rainfall
Las inundaciones: floods
El terremoto: earthquake
El maremoto: seaquake
El huracán: hurricane
El vendaval: gale

4.
¡Hace un frío que pela!: It is freezing cold
¡Está cayendo una…! : It is pouring down
¡Me estoy asando!: I am boiling hot
¡Me estoy congelando!: I am freezing cold
¡Está jarreando!: It is pouring down

Oct
29
2014

La Furia del Magra

Introduction and photos by Geoff, Italian Captions by Serena

In my last post My Name is Magra I wrote:

But when we rage
and thunder after the rains
they curse us

Ma quando infuriamo
e tuoniamo dopo le piogge
ci maledicono

… and not without good cause. We live close to the source of the Magra, which passes our house in the valley below. This year, after two days of Monsoon like downpours, we saw the river infuriato as never before. The old people of the village all agreed, non l’abbiamo mai visto così!

Dressed like a scuba diver in waterproofs and wellington boots, and armed with my camera, I braved the tempest. Here are a few photos of the Magra at its most dramatic, alongside those which I took when the waters had receded to their normal level.

1a. Il torrente Magra in piena sotto il ponte medievale, con le grandi rocce completamente coperte dalle acque fangose. Dalla finestra di casa nostra vedevamo gli alberi cadere come se fossero stati stuzzicadenti.

DSCN1958-001

1b. Il torrente Magra dieci giorni dopo: un tranquillo rigagnolo che scorre pacificamente fra grandi rocce pulite e scheletri di alberi.

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2a. Il torrente Magra sotto al ponte della strada provinciale. Le sue acque agitate erano a circa due metri dal livello stradale, faceva paura attraversare il ponte.

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2b. Oggi il torrente Magra lo si intravvede a malapena giù in fondo ai piedi della parete rocciosa, ripulita dal fango e dalle piante.

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3a. Il Magra non è più un torrente, ma un vero e proprio fiume che trascina a valle tutto ciò che trova al suo passaggio.

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3b. Le sponde del Magra sono riapparse, pulite come non le avevamo mai viste prima.

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4a. Le acque schiumanti del torrente hanno invaso spazi che normalmente non sono mai toccati dal Magra. L’ampiezza del fiume è almeno triplicata.

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4b. Il letto del fiume ha completamente cambiato la sua fisionomia: non solo è molto più ampio, ma sono scomparsi tanti sassi e tanti stagni che conoscevamo bene, e ne sono apparsi di nuovi.

DSCN2093

5a. L’arco del ponte medievale spunta dalle acque ribollenti che colpiscono con furia le sue fondamenta e trascinano via il ponteggio allestito per il restauro. Si sente un tuonare continuo: sono i massi che rotolano e sbattono di qua e di là spinti dalla violenza della corrente.

DSCN1989

5b. Dov’è finita tutta quella fiumana inarrestabile? Il ponte si erge alto e maestoso sopra ad un tranquillo torrentello

DSCN2081
 
Hands up who wants to translate the captions!