dear jane,
how are you doing? i’m just writing to let you know that everything is all right now. this is a nice quiet place. the people are friendly, and the weather is warm. we’ve been staying here for ten days now, and we are already used to it.
i walk a lot, but phil just spends his time reading newspapers and writing business letters. sometimes we are going for a walk together.
last week i went to the nearest park. this is a wonderful very beautiful place. i saw a lot of squirrels, they were so noisy and begged for food all the time. i gave them all the peanuts that i had. there is also a small pond at the park with ducks and beautiful water lilies.
next week i’m going to start writing my new book, and it’s going to be very hard work. that is all for now.
give my regards to paul and the family. i look forward to hearing from you soon.
your loving sister,
ann
перевод письма:
дорогая джейн,
как дела? я просто пишу, чтобы ты знала, что все в порядке. это хорошее тихое место. люди дружелюбны и погода теплая. мы находимся здесь уже десять дней и мы уже привыкли к этому.
я много гуляю, но фил просто тратит свое время на чтение газет и написание деловых писем. иногда мы ходим на прогулку вместе.
на прошлой неделе я ходила в ближайший парк. это замечательное красивое место. я видела много белочек, они были настолько шумными и все время просил еду. я отдала им все орешки, которые у меня были. здесь в парке есть также небольшой пруд с утками и красивыми кувшинками.
на следующей неделе я собираюсь начать писать свою новую книгу, и это будет тяжелая работа. это все.
полу и семье. я с нетерпением жду весточки от вас в ближайшее время.
твоя любящая сестра,
анна
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Boeuf Bourguignon or beef Bourguignon — a traditional French dish which, like hugery, Coq AU VIN and escargot gave the world one of the most famous regions of France — Burgundy. The main" highlight " of the dish — a thick sauce based on red wine, of course, Burgundy.Classic recipe beef Bourguignon-roasted beef, which is stewed in wine sauce with mushrooms, onions, carrots and garlic. However, this is a very conditional ingredients, because there is no single recognized version of the preparation. Some cooks add tomato sauce, parsley and tomatoes to the dish.
Auguste Escoffier (1848-1935) introduced beef in Burgundy in the menu of "Haute cuisine" of France, and according to critics, this is one of the most delicious beef dishes, although the origin of the dish is folk. Before the beef a long time (over three hours) stewed in wine sauce in order to remove the stiffness of the meat. Today cooks use tender "marble" meat, veal and therefore in long preparation as it was done by the French peasants, there is no need.