M-am trezit pe nepusa masa cu o propunere
de munca. Un bun prieten care este angajat la o mare firma multinationala, al
carui nume nu o sa il dau (nici al prietenului , nici a companiei) mi-a
prezentat o oferta de nerefuzat de a pleca sa muncesc 2 ani in Danemarca.
Salariu excelent, conditiile de munca nu foarte presante cazare si masa
asigurate. Indeplinesc toate cerintele cerute, ba chiar mai mult. Se cere sa
fiu vorbitor de limba engleza, limba pe care o stapanesc destul de bine. Toate
bune si frumoase doar ca trebuia sa depun aplicatia foarte repede, adica a doua
zi. Iar pentru a aplica pentru job era necesar sa imi traduc un dosar de acte
de studiu, cazier, adeverinte medicale, certificat de nastere. Unde sa le
traduc asa de repede?! Cand nu ai nevoie
vezi la toate colturile birouri de traduceri, iar acum nu imi venea nicio
locatie in minte. M-am apucat sa caut pe net si sa dau telefoane pe la birouri.
Am scanat repede actele si le-am trimis in stanga si in dreapta. Dupa
aproximativ o ora intrasem deja in panica. Primeam oferte de pret care mai de
care umflate, dar nu asta era problema, nu mai conta cat costa. Problema reala
era ca termenele pe care le primeam erau intre 3 si 5 zile iar eu aveam nevoie
de ela a doua zi dimineata. Pana la urma tot bunul meu prieten m-a scos din
belea. Mi-a recomandat o firma de traduceri cu care colaborase si el in urma cu
cateva luni, site-ul lor il gasiti aici. I-am sunat si apoi le-am transmis
documentele. Surpriza! Cel mai mic pret de pana acum si imi garantau ca le pot
ridica a doua zi de dimineata. In plus amicul meu ii recomandase iar el e un
tip foarte pretentios, imi spusese ca nu a avut nimic sa le reproseze, nici
legat de termen nici de calitatea traducerii. Vreti sa aflati ce s-a intamplat
mai departe? Pai.. totul a iesit bine iar randurile astea le scriu din
Danemarca. Nu mai sunt atat de entuziasmat pe cat eram inainte de plecare dar
nici nu ma pot plange. L-as mania pe Dumnezeu. Programul nu e doar 8 ore cum mi
se spusese, de cele mai multe ori se ajunge la 9, 10, 11 sau chiar mai multe.
Uneori se munceste si in weekend. Dar aici orele suplimentare sunt platite si
sunt remunerate sanatos. Asadar, mai putin timp liber dar mai multi bani. De
fapt asta era principalul motiv pentru care am plecat. La intoarcere sper sa
reusesc sa imi cumpar apartamentul la care visez de o gramada de ani.
Se afișează postările cu eticheta traduceri legalizate. Afișați toate postările
Se afișează postările cu eticheta traduceri legalizate. Afișați toate postările
vineri, 2 februarie 2018
marți, 1 februarie 2011
Better Breakfast Ideas An Unprecedented Opportunity for Creativity
Better breakfast ideas and menus are constantly on the table so to speak here at the Fish Creek House... Originality and creativity is what we strive for.
We've all heard that breakfast is the most important meal of the day.. Frankly I could eat breakfast foods morning noon and night! . With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead. As an athlete (endurance runner and now horse rider), how we will perform during the day is affected by what we eat in the morning. Yet, breakfast tends to be rushed and routine—more so than any other meal. Here are dozens of ideas to help you build better breakfasts.
Eggs don’t have to be boring
Wander through an egg cookbook for a bunch of ideas and of course the internet on what you can cook with eggs.
Here are some of the egg dishes that we enjoy. (They’re more techniques than recipes but you’ll get the idea.)
• Scrambled eggs in all their variations. Try Spanish scrambled eggs with leftover rice, salsa, and sautéed onions, peppers, and chilies. Or the old standby—cheddar scrambled eggs. Try adding a can of Mexi-corn to scrambled eggs. We like Chinese vegetables added to our scrambled eggs. If you like it, consider it with scrambled eggs.
• Omelets in their variations. Think about the omelets on the menu at your favorite restaurant. Whatever you can do with scrambled eggs, you can do with an omelet. An omelet is a great way to showcase your favorite vegetables.
• Quiches. Think of quiches as savory pies instead of sweet pies. Check out a few recipes for ideas and then experiment with the ingredients that you like. Many quiches are loaded with cheese but they don’t have to be. Load them with your favorite veggies instead.
Here’s how to make a quiche practical for a busy morning: Make the crust and line the pie pan the night before or purchase a pie shell from the grocer. Mix the filling the night before and stick it in the refrigerator. When you get up, load the pie shell with the filling and set your quiche to bake. By the time the kids are ready for school, the quiche will be ready to come from the oven.
• French toast. French toast can be quick and easy. For variety, try different breads. We love hearty breads like multi-grain bread for French toast and fruit-filled bread like raisin bread. French toast is a great way to use up day old bread. Or try stuffed French toast. Here’s a recipe for Blueberry Stuffed French Toast. Consider this a technique and not a recipe. Load your French toast with different fruits or your favorite preserves. Try mixing nuts, raisins, or preserves into the cream cheese filling.
• Breakfast burritos. Anything that you can do with scrambled eggs, you can wrap in a tortilla. We like veggies and cheddar loaded with salsa.
Consider breads for breakfast
Biscuits, scones, muffins, English muffins, bagels, pancakes, toast, and quick breads all make great breakfast fodder.
The argument is that breads take too long and are too much trouble for breakfast. They don’t have to be. Consider these alternatives:
• Toast. Try cheese or thinly sliced deli meat on toast as a quick and easy breakfast. Spread a little cream cheese on your toast and top it with a slice of fruit or jam. We like peanut butter or peanut butter and cream cheese on toast. Or try peanut butter and raisins or peanut butter and sliced bananas on toast.
• Pancakes. Pancakes are quick and easy especially if you are using a mix. The grocery store mixes tend to be made almost entirely of flour but you can bolster the mix by adding dry milk or buttermilk powder. Or you can make your own mix.
• Muffins. You don’t have to invest a lot of morning time in muffins. Consider refrigerator muffins. Mix up a batch of refrigerator muffins on Sunday evening, keep the batter in the refrigerator, and you’ll have fresh muffins for most of the week. Simply load up the muffin tins when you get up and let them bake while you herd your family through their morning routines.
Of course, don’t forget the bread machine
What could be better than fresh bread for breakfast? Most bread machines have timers. You can program these machines to turn out perfect bread just in time for breakfast. Consider some of the fruit and nut selections for breakfast breads. Fresh Cranberry Nut Bread with whipped cream cheese butter or California Raisin Bread with strawberry butter sounds pretty scrumptious.
Eat what you like
Remember our college days when we thought pizza was a staple and cold pizza was the breakfast of champions? I’m not ready to go back to those days but a salad or a sandwich sounds passable in the morning. The point is, if you like it, try it for breakfast. Who said we have to classify foods into breakfast, lunch, and dinner?
Take a second look at hot and cold cereal
Hot cereal is quick and easy and doesn’t have to be boring. Try spiking your hot cereal with dried fruit, nuts, or coconut. (Dried pineapple, coconut, and raisins is a combination we love.) You can even make it in the microwave. Mix the goodies, the cereal, and a touch of salt in a bowl. Add water and nuke it for about three minutes. Presto—instant hot cereal. (With microwaving cereal so easy, we don’t understand how the cereal conglomerates manage to sell any of those little packets.) We also have our own E-Z granola recipe here .
We've all heard that breakfast is the most important meal of the day.. Frankly I could eat breakfast foods morning noon and night! . With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead. As an athlete (endurance runner and now horse rider), how we will perform during the day is affected by what we eat in the morning. Yet, breakfast tends to be rushed and routine—more so than any other meal. Here are dozens of ideas to help you build better breakfasts.
Eggs don’t have to be boring
Wander through an egg cookbook for a bunch of ideas and of course the internet on what you can cook with eggs.
Here are some of the egg dishes that we enjoy. (They’re more techniques than recipes but you’ll get the idea.)
• Scrambled eggs in all their variations. Try Spanish scrambled eggs with leftover rice, salsa, and sautéed onions, peppers, and chilies. Or the old standby—cheddar scrambled eggs. Try adding a can of Mexi-corn to scrambled eggs. We like Chinese vegetables added to our scrambled eggs. If you like it, consider it with scrambled eggs.
• Omelets in their variations. Think about the omelets on the menu at your favorite restaurant. Whatever you can do with scrambled eggs, you can do with an omelet. An omelet is a great way to showcase your favorite vegetables.
• Quiches. Think of quiches as savory pies instead of sweet pies. Check out a few recipes for ideas and then experiment with the ingredients that you like. Many quiches are loaded with cheese but they don’t have to be. Load them with your favorite veggies instead.
Here’s how to make a quiche practical for a busy morning: Make the crust and line the pie pan the night before or purchase a pie shell from the grocer. Mix the filling the night before and stick it in the refrigerator. When you get up, load the pie shell with the filling and set your quiche to bake. By the time the kids are ready for school, the quiche will be ready to come from the oven.
• French toast. French toast can be quick and easy. For variety, try different breads. We love hearty breads like multi-grain bread for French toast and fruit-filled bread like raisin bread. French toast is a great way to use up day old bread. Or try stuffed French toast. Here’s a recipe for Blueberry Stuffed French Toast. Consider this a technique and not a recipe. Load your French toast with different fruits or your favorite preserves. Try mixing nuts, raisins, or preserves into the cream cheese filling.
• Breakfast burritos. Anything that you can do with scrambled eggs, you can wrap in a tortilla. We like veggies and cheddar loaded with salsa.
Consider breads for breakfast
Biscuits, scones, muffins, English muffins, bagels, pancakes, toast, and quick breads all make great breakfast fodder.
The argument is that breads take too long and are too much trouble for breakfast. They don’t have to be. Consider these alternatives:
• Toast. Try cheese or thinly sliced deli meat on toast as a quick and easy breakfast. Spread a little cream cheese on your toast and top it with a slice of fruit or jam. We like peanut butter or peanut butter and cream cheese on toast. Or try peanut butter and raisins or peanut butter and sliced bananas on toast.
• Pancakes. Pancakes are quick and easy especially if you are using a mix. The grocery store mixes tend to be made almost entirely of flour but you can bolster the mix by adding dry milk or buttermilk powder. Or you can make your own mix.
• Muffins. You don’t have to invest a lot of morning time in muffins. Consider refrigerator muffins. Mix up a batch of refrigerator muffins on Sunday evening, keep the batter in the refrigerator, and you’ll have fresh muffins for most of the week. Simply load up the muffin tins when you get up and let them bake while you herd your family through their morning routines.
Of course, don’t forget the bread machine
What could be better than fresh bread for breakfast? Most bread machines have timers. You can program these machines to turn out perfect bread just in time for breakfast. Consider some of the fruit and nut selections for breakfast breads. Fresh Cranberry Nut Bread with whipped cream cheese butter or California Raisin Bread with strawberry butter sounds pretty scrumptious.
Eat what you like
Remember our college days when we thought pizza was a staple and cold pizza was the breakfast of champions? I’m not ready to go back to those days but a salad or a sandwich sounds passable in the morning. The point is, if you like it, try it for breakfast. Who said we have to classify foods into breakfast, lunch, and dinner?
Take a second look at hot and cold cereal
Hot cereal is quick and easy and doesn’t have to be boring. Try spiking your hot cereal with dried fruit, nuts, or coconut. (Dried pineapple, coconut, and raisins is a combination we love.) You can even make it in the microwave. Mix the goodies, the cereal, and a touch of salt in a bowl. Add water and nuke it for about three minutes. Presto—instant hot cereal. (With microwaving cereal so easy, we don’t understand how the cereal conglomerates manage to sell any of those little packets.) We also have our own E-Z granola recipe here .
Morning is for Muffins
Ever since my New York days and managing a bakery on the upper east side, I've loved grainy muffins. Turns out so do our guests ... Here are some of our muffin madness for you to enjoy
Yes, we have more bananas..
Brunch. What a fabulously promising word, evocative of lazy Sunday mornings, which is what breakfast here at the Fish Creek House ends up being. Guests relaxing and deliciously carefree, to share the kind of simple and comforting food that makes you feel like a kid again. Runny eggs on toast. Bacon and potatoes. Blueberry pancakes. Puffy French toast.
We add banana pecan muffins to the menu and round that out with freshly squeezed orange juice, your choice of tea or coffee (free refills!) . Needless to say, we usually have leftover stuff to eat for about a week afterwards, but that's a clear benefit
I like them best fresh out of the oven (after the necessary cooling down), but of course can be reheated in the oven the next day as well.
- 1 C sugar
- 1 egg
- 1/2 C salted butter
- 2 ripe bananas
- 1/4 C milk
- 2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 C pecans, toasted and chopped
(Yields 18 small muffins.)
Preheat the oven to 180°C (360°F), and grease medium muffin tins (1.5'' or 4 cm in diameter) or line them with paper.
In a large mixing-bowl or in a food processor, cream together the sugar, the egg and the butter. In a separate bowl, mash together the bananas and milk. In another separate bowl, sift together flour, baking powder, and baking soda. Add the flour mixture to the butter mixture in three parts, alternating with banana-milk mixture in two parts, stirring by hand until just combined (don't overmix or your muffins will be a little dense). Stir in the pecans.
Pour the batter into the muffin tins and bake for 40 minutes, or until the muffins are nice and golden. Allow to cool for a few minutes then turn out on a rack to cool.
Healthy Cornbread Muffins
Ever since i left New York, i've been searching for the perfect "NY corn muffin". These come close
f you're not watching the calories, you'll get a moister muffin if you use 1/4 cup oil instead of the 1/4 cup yogurt + 1 tbsp oil called for below.
Recipe
1 cup cornmeal
1 cup ap flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup sugar
2 eggs
1 cup low fat buttermilk
1/4 cup yogurt
1 tbsp olive oil
Preheat oven to 400F. Grease a 12 cup muffin tin.
Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter.
Bake for 15-18 minutes, until tester just comes out clean. Do not overbake!
Turn out to cool on a wire rack.
So I'm on a muffin jag here ... Guests love these in the bread basket and we let them take the extras (if there are any!) on the road
Pumpkin Muffins
2 large eggs
1/2 cup milk
6 T butter
1/2 cup brown sugar
1 cup canned pumpkin
1 1/2 cups Flour
2 T baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 400. Beat the eggs, milk, brown sugar, butter and pumpkin. In another bowl mix the flour, baking powder, salt and spices. From the recipe: "Add the pumpkin mixture to the flour mixture and stir just enough to moisten and combine. The less you stir the muffins, the lighter and more tender they are. Lumps are okay! Pour the batter into greased muffin pans about 2/3 full and bake for 25 minutes until a toothpick inserted in center comes out clean." Makes 18 muffins.
Apple Pie Muffins
Another great use for apples that have lost their crunch is to make a batch of Apple Pie muffins. The recipe comes from Canadian Living's Best Muffins and More publication and are a hit every time I make them. They are moist, studded with apple chunks and topped off with a crunchy nut streusel.
2 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 tsp vanilla
2 cups diced peeled apples
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup all-purpose flour
1 tsp cinnamon
2 tbsp butter, melted
Topping: In bowl, stir together brown sugar, pecans, flour and cinnamon. Drizzle with butter, tossing with fork. Set aside.
In large bowl, combine flour, sugar, baking soda and salt. Whisk together egg, buttermilk, butter and vanilla; pour over dry ingredients. Sprinkle with apples; stir just until dry ingredients are moistened.
Spoon into large greased or paper-lined muffin cups; sprinkle with topping. Bake in 375 F oven for about 25 minutes or until tops are firm to the touch. Makes 16 muffins.
These muffins can be enjoyed any time and can be frozen and eaten later. Try one warm with butter - they're great!
Just Dessert Party Oreo Muffins
To ring in the New Year, my sister-in -law Alise would hold her annual "just dessert party... Got these from her... Needless to say those "diet resolutions" started January 2.
The muffins came together nicely and I added an extra smidge of milk to get the batter a little softer. I would recommend leaving the cookie part in big chunks. Crumbs just dissolve and with the big chunks, the muffins stay black and white. The muffins, surprisngly, weren't very sweetand had a dense crumb. . They went over well with the kids and I just added melted white chocolate on top to decorate and give them some extra flavour.
Recipe
1 egg
1/2 cup milk
1/4 cup butter, melted
1 1/2 cups flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup Oreos, crushed
Preheat oven to 400 degrees F. Grease muffin tins.
Beat together the egg, milk and butter. Stir in the remaining ingredients except the Oreos. Fold in the Oreos; batter will be lumpy. Spoon into prepared muffin tins and bake for 15 to 20 minutes.
Yes, we have more bananas..
Brunch. What a fabulously promising word, evocative of lazy Sunday mornings, which is what breakfast here at the Fish Creek House ends up being. Guests relaxing and deliciously carefree, to share the kind of simple and comforting food that makes you feel like a kid again. Runny eggs on toast. Bacon and potatoes. Blueberry pancakes. Puffy French toast.
We add banana pecan muffins to the menu and round that out with freshly squeezed orange juice, your choice of tea or coffee (free refills!) . Needless to say, we usually have leftover stuff to eat for about a week afterwards, but that's a clear benefit
I like them best fresh out of the oven (after the necessary cooling down), but of course can be reheated in the oven the next day as well.
- 1 C sugar
- 1 egg
- 1/2 C salted butter
- 2 ripe bananas
- 1/4 C milk
- 2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 C pecans, toasted and chopped
(Yields 18 small muffins.)
Preheat the oven to 180°C (360°F), and grease medium muffin tins (1.5'' or 4 cm in diameter) or line them with paper.
In a large mixing-bowl or in a food processor, cream together the sugar, the egg and the butter. In a separate bowl, mash together the bananas and milk. In another separate bowl, sift together flour, baking powder, and baking soda. Add the flour mixture to the butter mixture in three parts, alternating with banana-milk mixture in two parts, stirring by hand until just combined (don't overmix or your muffins will be a little dense). Stir in the pecans.
Pour the batter into the muffin tins and bake for 40 minutes, or until the muffins are nice and golden. Allow to cool for a few minutes then turn out on a rack to cool.
Healthy Cornbread Muffins
Ever since i left New York, i've been searching for the perfect "NY corn muffin". These come close
f you're not watching the calories, you'll get a moister muffin if you use 1/4 cup oil instead of the 1/4 cup yogurt + 1 tbsp oil called for below.
Recipe
1 cup cornmeal
1 cup ap flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup sugar
2 eggs
1 cup low fat buttermilk
1/4 cup yogurt
1 tbsp olive oil
Preheat oven to 400F. Grease a 12 cup muffin tin.
Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter.
Bake for 15-18 minutes, until tester just comes out clean. Do not overbake!
Turn out to cool on a wire rack.
So I'm on a muffin jag here ... Guests love these in the bread basket and we let them take the extras (if there are any!) on the road
Pumpkin Muffins
2 large eggs
1/2 cup milk
6 T butter
1/2 cup brown sugar
1 cup canned pumpkin
1 1/2 cups Flour
2 T baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 400. Beat the eggs, milk, brown sugar, butter and pumpkin. In another bowl mix the flour, baking powder, salt and spices. From the recipe: "Add the pumpkin mixture to the flour mixture and stir just enough to moisten and combine. The less you stir the muffins, the lighter and more tender they are. Lumps are okay! Pour the batter into greased muffin pans about 2/3 full and bake for 25 minutes until a toothpick inserted in center comes out clean." Makes 18 muffins.
Apple Pie Muffins
Another great use for apples that have lost their crunch is to make a batch of Apple Pie muffins. The recipe comes from Canadian Living's Best Muffins and More publication and are a hit every time I make them. They are moist, studded with apple chunks and topped off with a crunchy nut streusel.
2 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 tsp vanilla
2 cups diced peeled apples
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup all-purpose flour
1 tsp cinnamon
2 tbsp butter, melted
Topping: In bowl, stir together brown sugar, pecans, flour and cinnamon. Drizzle with butter, tossing with fork. Set aside.
In large bowl, combine flour, sugar, baking soda and salt. Whisk together egg, buttermilk, butter and vanilla; pour over dry ingredients. Sprinkle with apples; stir just until dry ingredients are moistened.
Spoon into large greased or paper-lined muffin cups; sprinkle with topping. Bake in 375 F oven for about 25 minutes or until tops are firm to the touch. Makes 16 muffins.
These muffins can be enjoyed any time and can be frozen and eaten later. Try one warm with butter - they're great!
Just Dessert Party Oreo Muffins
To ring in the New Year, my sister-in -law Alise would hold her annual "just dessert party... Got these from her... Needless to say those "diet resolutions" started January 2.
The muffins came together nicely and I added an extra smidge of milk to get the batter a little softer. I would recommend leaving the cookie part in big chunks. Crumbs just dissolve and with the big chunks, the muffins stay black and white. The muffins, surprisngly, weren't very sweetand had a dense crumb. . They went over well with the kids and I just added melted white chocolate on top to decorate and give them some extra flavour.
Recipe
1 egg
1/2 cup milk
1/4 cup butter, melted
1 1/2 cups flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup Oreos, crushed
Preheat oven to 400 degrees F. Grease muffin tins.
Beat together the egg, milk and butter. Stir in the remaining ingredients except the Oreos. Fold in the Oreos; batter will be lumpy. Spoon into prepared muffin tins and bake for 15 to 20 minutes.
Abonați-vă la:
Postări (Atom)