How i get to my house from school

The  easiest  way to get to my house from here is, if you´re  in the main  entrance of take a right go east until you  see o liquorstore,its going  to be like  a half block from here, and  then make a right turn again, it would be like another 3 blocks down the road before your next right turn, and as suon as  you  get to chetumal st. you go up  another  two more blocks, ande  my home is  right at the  left hand right on the corner and my hosue  is number  19. and that is the  best way to get to my  house  from here.

Ask Out a Friend :)

A: Hi! are you busy on saturday night?

B: No, i'm not .Why?

A: I invite you  to  a party  at a frend  house

B:Really? sounds great! What time's  the party?

A: At 9:30 p.m. will be a fun night.

B: 09:30 p.m.? Well, i'd like to go.

A: okay well I'll be waiting.

A: see you  later  friend

B: good bye.
 

Food For Tomorrow

For years, a new culinary trend called ‘molecular cooking’ has been touted as the most exciting development in haute cuisine. It is now the newest fashion for chefs to offer their customers fake caviar made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables, and instant ice cream, fast-frozen using liquid nitrogen. In the most recent ranking of the world's top 50 chefs—by the British magazine Restaurant—the top three chefs were Ferran Adria from El Bulli in Rosas, Spain; Heston Blumenthal from The Fat Duck in Bray, UK; and Pierre Gagnaire from his restaurant in Paris, France (Restaurant, 2006). In 2005, Blumenthal was first and Adria came second. What is remarkable is that all three of these talented and popular chefs have been inspired by molecular gastronomy.

What is molecular gastronomy? Is it only a temporary trend for people who are prepared to spend a small fortune on the latest in fine food, or is it here to stay? Is it a useful technique for both the average chef and anyone preparing dinner for their family? What does it mean for the future of food preparation? What are we going to eat tomorrow?

First, I will define molecular gastronomy, because there is still much confusion in the media about the true meaning of this term, in part because of mistakes Nicholas Kurti and I made when we created the discipline in 1988. But I will start by distinguish between cooking and gastronomy: the first is the preparation of food, whereas the latter is the knowledge of whatever concerns man's nourishment. In essence, this does not concern food fashions or how to prepare luxury food—such as tournedos Rossini, canard à l'orange or lobster orientale—but rather an understanding of food; and for the more restricted ‘molecular gastronomy’, it is the chemistry and physics behind the preparation of any dish: for example, why a mayonnaise becomes firm or why a soufflé swells.

Of course, the ‘molecular’ in molecular gastronomy has the same definition as it does in molecular biology. The similarity is intentional, because chemistry and physics are at the core of this discipline, and I will return to this point to explain how physics and chemistry can change cooking. But it is clear that molecular gastronomy is a new science, and that there is already much more to it than what we read in the press. It is quite possible that a European Molecular Gastronomy Organization will one day be created; there are already such organizations in many countries, such as Argentina, Switzerland and Spain. Molecular gastronomy has developed the furthest in France, where the Fondation Science & Culture Alimentaire (Foundation ‘Food Science & Culture’) has been created this year by the French Academy of Sciences.

what I like =D

I like to live with my family, my boyfriend and my friends I also love going for walks to go walking, swimming, playing guitar hero with my boyfriend, going to turn around, I love going to dance class and I like making new friends in this school, I consider myself a humble and respectful above all honest.

Pictionary

Veterinary

Singer

Post Man

 "Conversation"

Frist Person

1._  Paul Melin what is you  nacionality? He is  canadian.

2_What is your e-mail? Pmelin678@interlink.com

Segond person.

3._What is your name? Helena  Da Savila.

4._where are do you from? Helena Silva.She is Brazilian.  

 5._What  is your e-mail address? Is  dosilva.helenada@brasnet.com

Third Person.

6._What is your occupation chisoto nakamra?She  is Musican.

7._ How  old are you? 24 years old.

Fouth Person.

8._What is georges Hagek occupation?He is Interpreter.

9._How old are you?57 years old.