Susi

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I know I promised panorama-esque images but VB Image Host restricts the file size too much and I must find a good image host that doesn't restrict.. so anyways. It's been two years nearly since I was in Slovenia, in Ljubjana. So I've decided to blog about my impressions so the single photo doesn't look as pathetic as it does without text.

I went to Northeastern Italy and Slovenia with my mum and dad....

Hum, je suis fatiguee et confuse... je pense que je voudrais continuer mon blog au francais parce que je dois le pratiquer et p-e si je posterais plus et plus en francais je ameliorerais mon francais... ^^

anyways hier soir est un peu bizarre et j'essaye de ameliorer la qualite de mes postes.

Je suis très fatiguée.. ,-, mais je veux poster sur mon blog. alors je pense que je parlerai pour rien dire. ,-,

je suis nerveuse parce que j'ai un examen oral de francais mais je pense que mon francais est tres mardique. ,-, omd j'oublie ma fromage! aujourd'hui je l'ai achetee pour manger pour le dejeuner mais j'ai mange une crepe au lieu de la fromage... c'est wensleydale. <3

bahhh je suis tres fatigueeeee ,-, je veux dodo mais je dois continuer. je dois pratiquer....

I made this for my friend as a congratulations. I sort of made it up as I went along so maybe the proportions aren't so good in regards to the sugar/beef broth, but basically the sauce just needs to thicken up while it is cooking.

Ingredients

1 largeish orange
1 regular (??) pear
250g brown or golden caster sugar + a little extra
250ml beef broth
500g pork tenderloin

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Preheat the oven to 350F, 180C, Gas Mark 4
...

Traditional British cake, as taught to me by my mother.

Ingredients

Cake
175g self raising flour (all purpose can be used, but to make it self raising, add a pinch of salt and approximately half a teaspoon to a teaspoon of baking powder)
1 tsp baking powder
175g golden caster sugar
3 eggs (on the largish side)
175g butter (soft. leave it out of the refrigerator for an hour or so)
1/4 tsp vanilla extract

Filling
...