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Archive for décembre, 2008

Cours d’anglais. Calendrier 1er trimestre 2009

1er trimestre 2009. Cours d’anglais Epernay-jumelages

1)      Anglais fonctionnel et jeux de rôle :

  1. Attirer l’attention de quelqu’un. Saluer quelqu’un. Demander comment va quelqu’un. Dire comment vous allez.
  2. Souhaiter quelque chose à quelqu’un. Répondre à des souhaits. Formuler et répondre à des souhaits à l’occasion d’une fête ou d’une occasion particulière.
  3. Inviter quelqu’un. Accepter une invitation. Décliner une invitation.
  4. Offrir quelque chose. Accepter ou refuser.
  5. Donner quelque chose à quelqu’un. Remercier. Répondre à des remerciements.

2)      Progression grammaticale

  1. present continuous, past continuous. Present perfect continuous
  2. Past, present and future
  3. Quantity
  4. Articles
  5. Articles

Calendrier

Cours du mercredi à la Maison des associations d’Epernay. 18h30

Janvier: 7, 14, 21, 28

Février : 4, 11, 18

Mars :  10, 18 25

Réunions du cercle

vendredi 30 janvier ou 6 février

vendredi 13 mars

Le pudding anglais de Noël

Le cercle d’anglais s’est réuni chez Cécilia le 13 décembre. Nous avons tous passé une excellente soirée, à parler anglais et français an dégustant les deux plum-puddings offerts par Dolorès, qui les avait apportés d’Irlande. Vous trouverez ci-dessous les recettes en anglais et en français de cette spécialité.

Xmas pudding

Traditional Christmas pudding

Stir up, we beseech thee, O Lord,

the wills of this faithful people,

that they plenteously bringing forth

the fruit of good works, may

be of thee plenteously rewarded.

This prayer, the Collect for the 25th Sunday after Trinity, has become synonymous with Christmas puddings and this particular day has long been known as Stir-up Sunday. The great cry ’stir up’ was an apt reminder to all congregations to indulge in a bit of human stirring up and get the Christmas pudding made in plenty of time to mature before Christmas. The fruits of this particular good work, the currants, raisins and sultanas, not to mention the nuts, spices and alcohol, will indeed bring their reward - not in this case God’s blessing, but instead (once they have all combined and matured) the greatest steamed pudding in the world.

There are those who profess to loathe Christmas pudding. In some cases I suspect they have never tasted the real thing. The average commercial version and, I have to say, many recipes in cookery books bear little resemblance : properly made Christmas pudding is not heavy or cloying, but a sumptuous combination of textures and flavours that have blended together. It is rich, yes, but a small quantity served with a smooth pouring sauce and some chilled dessert wine makes the perfect ending to a perfect meal.


Recipe

This recipe makes one large pudding in a 2 pint (1.2 litre) basin. If you have any left over it will re-heat beautifully, wrapped in foil, in the oven next day. If you want two smaller puddings, use two 1 pint (570 ml) basins) but give them the same steaming time. I think it is best served with Rum sauce.

4 oz (110 g) shredded suet

2 oz (50 g) self-raising flour, sifted

4 oz (110 g) white breadcrumbs

1 level teaspoon ground mixed spice

1/4 teaspoon freshly grated nutmeg

A good pinch ground cinnamon

8 oz (225 g) soft dark brown sugar

4 oz (110 g) sultanas

4 oz (110 g) raisins

10 oz (275 g) currants

1 oz (25 g) mixed candied peel, finely chopped (buy whole peel if possible, then chop it yourself)

1 oz (25 g) almonds, skinned and chopped

1 small cooking apple, peeled, cored and finely chopped

The grated zest of 1/2 large orange

The grated zest of 1/2 large lemon

2 eggs, size 1

2 1/2 fl oz (75 ml) barley wine

2 1/2 fl oz (75 ml) stout

2 tablespoons rum

You will need a 2 pint (1.2 litre) pudding basin, lightly greased.

Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don’t forget to tick everything off so as not to leave anything out. Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It’s now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency - that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight.

Next day pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string (you really need to borrow someone’s finger for this!) It’s also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time. When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place.

If you want to make individual Christmas puddings for gifts, this quantity makes eight 6 oz (175 g) small metal pudding basins. Steam them for 3 hours, then re-steam for 1 hour. They look pretty wrapped in greaseproof paper and muslin and tied with attractive bows and tags.

NOTE : If you can’t get barley wine (pubs usually have it), use extra stout instead. The best way to use what’s left over, if you don’t want to drink it, is to add it to a slowly cooked beef casserole to give it a beautiful rich sauce.

Recette

Pour un pudding de 2,5 kg.

Ingrédients à se procurer

- 250 g de pruneaux

- 250 g de raisins Thompson

- 250 g de raisins noirs de Corinthe

- 250 g de raisins blonds

- 250 g de fruits confits

- 10 g à 20 g épices pudding

- 1 noix de muscade grattée

- 10 g de cannelle

- 250 g de mie de pain rassis

- 2 oranges

- 2 citrons

- 4 oeufs

- 2 pommes Boskoop

- 250 g de gras de veau ou margarine

- 250 g de farine

- rhum

- 250 g de vergeoise brune

- 50 cl de bière brune

Mode opératoire

Dans un grand récipient, faire macérer 48 heures, les raisins et les fruits confits coupés en dés dans de la bière brune.

Après macération, égoutter le tout.

Couper les pommes en fines lamelles. Presser les citrons et les oranges. Battre les 4 oeufs en omelette. Hacher le gras de veau. Dénoyauter les pruneaux.

Mélanger les raisins, les fruits confits, 200 g de pruneaux, les pommes, les oeufs, les jus d’agrumes, la mie de pain, le gras de veau, la vergeoise brune, la farine et un verre de rhum. (nous avons mis le verre de rhum le lendemain matin)

Epicer selon votre goût à l’aide des épices, de la cannelle et de la noix de muscade préalablement râpée.

Laisser le tout, reposer une nuit. Verser la préparation dans un grand bol en terre cuite, beurré et faire cuire au bain-marie environ 2 heures dans un grand faitout. Il faut couvrir le bol d’un papier sulfurisé ficelé autour du bol et d’un linge ficelé également.

Après cuisson, démouler tiède. Piquer le pudding avec 4 ou 5 morceaux de sucre. Avant de servir, flamber avec du rhum chauffé au préalable.

Le pudding peut se déguster chaud ou froid

In Flanders Fields: John McCrae

In Flanders Fields

Remembrance day

Remembrance day

By: Lieutenant Colonel John McCrae, MD (1872-1918)
Canadian Army
In Flanders Fields the poppies blow
Between the crosses row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
________________________________________

Au champ d’honneur, les coquelicots
Sont parsemés de lot en lot
Auprès des croix; et dans l’espace
Les alouettes devenues lasses
Mêlent leurs chants au sifflement
Des obusiers.

Nous sommes morts,
Nous qui songions la veille encor’
À nos parents, à nos amis,
C’est nous qui reposons ici,
Au champ d’honneur.

À vous jeunes désabusés,
À vous de porter l’oriflamme
Et de garder au fond de l’âme
Le goût de vivre en liberté.
Acceptez le défi, sinon
Les coquelicots se faneront
Au champ d’honneur.

(Adaptation signée Jean Pariseau)

Le commentaire de Francis:

Cette adaptation du poème soucieuse de conserver les rimes s’écarte beaucoup du sens de l’original qui présente une version beaucoup plus poignante et intimiste de la réalité quotidienne des soldats qui ont combattu à Ypres. En voici une traduction:

Dans les plaines de Flandres, les coquelicots s’agitent

entre les rangées de croix qui marquent notre place.

Dans le ciel, les alouettes, courageusement chantent encore

à peine audibles dans le fracas des canons.

Nous sommes les morts. Il y a peu de temps encore

nous vivions, goutions l’aurore, regardions le soleil couchant,

nous aimions, nous étions aimés;

et maintenant nous gisons dans les plaines de Flandres…

C’est à vous de poursuivre la lutte contre l’ennemi,

A vous que nos bras tremblants transmettent le flambeau,

A vous de le brandir très haut.

Si vous nous abandonnez, nous qui mourons,

nous ne dormirons pas, même si les coquelicots

continuent de fleurir dans les plaines de Flandres.

McCrae’s “In Flanders Fields” remains to this day one of the most memorable war poems ever written. It is a lasting legacy of the terrible battle in the Ypres salient in the spring of 1915. Here is the story of the making of that poem:
Although he had been a doctor for years and had served in the South African War, it was impossible to get used to the suffering, the screams, and the blood here, and Major John McCrae had seen and heard enough in his dressing station to last him a lifetime.
As a surgeon attached to the 1st Field Artillery Brigade, Major McCrae, who had joined the McGill faculty in 1900 after graduating from the University of Toronto, had spent seventeen days treating injured men — Canadians, British, Indians, French, and Germans — in the Ypres salient.
It had been an ordeal that he had hardly thought possible. McCrae later wrote of it:
“I wish I could embody on paper some of the varied sensations of that seventeen days… Seventeen days of Hades! At the end of the first day if anyone had told us we had to spend seventeen days there, we would have folded our hands and said it could not have been done.”
One death particularly affected McCrae. A young friend and former student, Lieut. Alexis Helmer of Ottawa, had been killed by a shell burst on 2 May 1915. Lieutenant Helmer was buried later that day in the little cemetery outside McCrae’s dressing station, and McCrae had performed the funeral ceremony in the absence of the chaplain.
The next day, sitting on the back of an ambulance parked near the dressing station beside the Canal de l’Yser, just a few hundred yards north of Ypres, McCrae vented his anguish by composing a poem. The major was no stranger to writing, having authored several medical texts besides dabbling in poetry.
In the nearby cemetery, McCrae could see the wild poppies that sprang up in the ditches in that part of Europe, and he spent twenty minutes of precious rest time scribbling fifteen lines of verse in a notebook.
A young soldier watched him write it. Cyril Allinson, a twenty-two year old sergeant-major, was delivering mail that day when he spotted McCrae. The major looked up as Allinson approached, then went on writing while the sergeant-major stood there quietly. “His face was very tired but calm as we wrote,” Allinson recalled. “He looked around from time to time, his eyes straying to Helmer’s grave.”
When McCrae finished five minutes later, he took his mail from Allinson and, without saying a word, handed his pad to the young NCO. Allinson was moved by what he read:
“The poem was exactly an exact description of the scene in front of us both. He used the word blow in that line because the poppies actually were being blown that morning by a gentle east wind. It never occurred to me at that time that it would ever be published. It seemed to me just an exact description of the scene.”
In fact, it was very nearly not published. Dissatisfied with it, McCrae tossed the poem away, but a fellow officer retrieved it and sent it to newspapers in England. The Spectator, in London, rejected it, but Punch published it on 8 December 1915.

Si sur les tombes britanniques fleurissent de discrets coquelicots de papier, tressés parfois en couronne, que l’on peut trouver sur toutes les stèles et cénotaphes, comme au coeur de la cathédrale d’Ypres, c’est à John Mc Crae que l’on doit cette image. La France a choisi le bleuet, les britanniques la fragile fleur des champs, le « poppy », dès 1921. Pourtant la « fleur du souvenir », que l’on arbore au « Poppy day », ne rappelle pas la couleur des uniformes de parade mais la vision du champ de bataille de l’Essex Farm à Boezinge, près d’Ypres.
Le poème “In Flanders Field” renvoie à tous les témoignages d’auteurs connus comme d’anonymes et est devenu bien vite le symbole de toute une génération fauchée dans la fleur de l’âge, à l’instar de Dorgelès ou de Genevoix.

Né au Canada en 1872, ce médecin et biologiste s’enrôle volontairement pour la guerre des Boers en Afrique du Sud puis fait de même pour intégrer le Corps Expéditionnaire canadien dès le début de la Grande guerre. Promu au grade de Lieutenant-Colonel du Corps médical canadien, il aurait écrit en mai 1915 ce poème au coeur de la mêlée des Flandres, à Boezinge. Muté à Boulogne, il décède à la fin de janvier 1918 à l’Hôpital militaire britannique de Wimereux.

tombe-de-mccrae

Cours n°4. Articles from The Week:

A British cyclist has completed a 24,000-mile trip around some of the world’s most dangerous trouble-spots, including the so-called « axis of evil ». Dan Richards suffered 22 punctures and 14 bouts of tummy trouble, used four litres of sunscreen and lost six stone during the 426-day odyssey. He cycled unharmed through Iran, Afghanistan and North Korea, but contracted cerebral malaria in Gabon, had a gun pointed at his head in Egypt and cycled to 16,400ft in Tibet, causing him to bleed from his nose and ears.
THE WEEK  22 November 2008

The “marshmallow test”.

It’s a simple test, but it has a surprising ability to predict a child’s future: give a four-year child a marshmallow, and tell them they can either eat it immediately, or wait until you come back into the room in 15 minutes and they’ll get two marshmallows. According to research conducted in the 1960s at Stanford University , California, the children who manage to wait for the second treat—grow into young adults with more social skills, higher self-esteem and better exam results than the children who guzzle the treat immediately.
THE WEEK  15 November 2008