Search
Mistakes will always happen. They are made for better improvements for ourselves.
All we could do is accept the facts , stay focused , stay positive and try our best to move on with it . We don’t call it a past tense for no reason ...
There will always be a new chapter which has yet to be told 😈
觀察時間，苦思多年的問題，究竟怎樣的學生才能成功學好英文呢？
很多家長，甚至成年人，常常把這樣的說話掛在口邊：「又唔記得啦，he, she, it 後邊要加S，記敘文要用過去式啊！提醒了你多少次啊！」
他們覺得子女只要多留意什麼是對，什麼是錯，「記住」用英語時，常常提醒自己he、she、it 後要加S，什麼地方要記住用past tense，就可以學好英文。
事實上這些有關對錯的提醒往往適得其反，我們使用英語的時候需要顧及的因素太多了：有節奏、有內容、有嚴謹度、有文法對錯、讀音對錯、有語調。溝通是time-sensitive的，怎能記住和兼顧那麼多？規則若果沒有培養成為習慣，提醒自己又會起到作用嗎？這樣提醒，反而讓孩子對英語產生恐懼！
事實上，看到學生很多一直掙扎多年，也學不好英文的原因，不是因為他們不夠怕錯，而是因為他們太過怕錯了。
眼見很多同學，寫出來的英文明明能夠達意，但口裏常常說自己英文很差，寫作錯漏百出；每次要寫一篇新的文章的時候就百般不情願，表示自己寫作能力太低，完全不懂作文，態度頹廢。有些學生寫畢一句句子，看見老師皺眉頭，立馬就趕忙把第一句刪掉，不讓老師看見自己的錯誤，甚至對犯錯感到羞恥。
有些同學，英文水平固然是有待改善，但起碼他們會踴躍嘗試寫出一篇文，講出一篇speech，交給老師檢閱；但有些學生，付錢上堂很久，也不會呈上一篇作文、或一節錄音，讓老師給意見，檢討可如何作改善。坦白說，這種心態，多多少少就是諱疾忌醫的心態。
能學好語文的人是什麼人呢？我看見的，就是一些不怕錯，即使不是100%肯定訊息怎樣表達，但不會be deterred from having a go的同學，先勇於嘗試，講出訊息，講完之後再慢慢檢討，決不會因為自己有可能犯錯而因噎廢食，乾脆不嘗試。
犯錯，沒有什麼值得感到羞恥，先嘗試，若犯錯，再檢討，這樣才是上佳的學習態度。
It is way more important to be bold enough to have a go than be cautious enough to try to be right.
Blog: http://bit.ly/fla-medium
Dunia... dunia... Klau blh nk belanja beribu2 ringgit utk tegangkn muka. Sapu krim bagai nk buang kedut... Kulit tegang amat diimpi2kn...
Lain plak ngan BROWNIES KEDUT ni... Dah jd fenomena... Lg berkedut, lg lawa!
Yg penting sodap, rupa tolak tepi... kannn
Hentam sajalah Labu... Jom layan resepi BROWNIES KEDUT SERIBU yg sy cuba... ^_^
BROWNIES KEDUT SERIBU
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Bahan A:
400g coklat compaun
150g mentega
Bahan B:
90g gula perang
90g gula castor
4 bj telur A
1 sudu teh emulco coklat/esen vanilla
Bahan C:
100g tepung selfrising
30g serbuk koko
- satukn dn ayak
Cara2:
1. Cairkn coklat dn mentega (bahan A) dgn cara double boil. Dh siap ketepikn.
2. Satukn telur, emulco coklat, gula perang dn gula castor (bahan B), gaul hingga rata dn sebati.
3. Satukn A dan B. Gaul hingga rata dn betul2 sebati.
4. Masukkn tepung (bahan C) sikit demi sikit. Gaul lagi... Pastikn adunan sebati dn x berketul2. Tekstur adunan agak pekat dn likat... licin dn berkilat.
5. Tuang ke dlm loyang 10 x 10 yg tlh dialas kertas minyak.
6. Bakar 160°c selama 25 - 30 mnt mengikut oven masing2... guna api ats bwh.
7. Stlh masak, tutup suis oven dn biarkn brownies kita dlm oven dgn pintu trbuka selama sekurang2nya 15 - 20 mnt.
(Sy biar je smpai dia sejuk dlm oven)
8. Dah sejuk br potong yee... ^_^
------------------------------------------
Nota:
* pd yg nk guna tepung gandum, blh tmbh 1/2 sudu teh baking powder.
* secara logiknya, utk dptkn rasa brownies yg 'power' sila gunakan butter dn coklat yg berkualiti.... mmg logik la kann... Sy belasah je apa yg ada.
* ada yg bg tips utk dptkn hasil yg lbh baik, guna telur sejuk (yg br kluarkn dr peti ais)... tp bila sy try, lbh kurang je kot huhuu...
* dulang empat segi 10 x 10 mmg dh ngam2 utk saiz adunan brownies ni...klau nk guna saiz lain, silakn... pandai2 la budget saiz bg ngam.
* sila alas dulang dgn kertas minyak dgn melebihkn tepinya hingga melepasi paras ketinggian loyang. Tujuan supaya senang kita nk angkat kluar brownies kita lps masak.
* jgn trs kluarkn brownies dr oven slps siap masak. Masa ni, permukaan brownies kita licin dn berkilat. Biar dlm oven dgn pintu separuh trbuka, smpai brownies kita sejuk sikit... Permukaannya akn mula retak dn sis2 blh nmpak kedut2 mula trbentuk...
* pd sis2 yg first time mencuba brownies, jgn sedih bila ia tak naik setinggi kek span ye... Jgn buang plak sbb ingat dh bantat. Mmg kejadian brownies agak padat teksturnya berbanding kek biasa.
* bg yg x gemar akn rasa brownies yg trlampau 'rich' dgn rasa pure coklat... bila smpai ke step 4, blh gak tambah sebarang kekacang utk nk seimbangkn rasa coklat tu... gaul sebati.
Almond, pecan, walnut... apa2 je la... dlm kuantiti 50 - 70g dh cukup... (pastikn kekacang di salai dulu supaya rangup)
Agak herankan? Mcmana blh trbentuk kedut medut tu ye?
Mr google ckp sbb penggunaan coklat compaun yg byk, hampir separuh adunan guna coklat sbb tu berkedut.
Dan perlu diingatkn, disbbkn kandungan coklat yg byk... bila kita simpan dlm peti ais brownies ni akn keras sikit... So, pandai2 la budget bila nk mkn kluarkn awal2.
Disbbkn kita susah payah nk buat bg jd kedut... kita tak tabur berbagai2 toping sbgimana biasa klau buat brownies. Kita biar je permukaan dia plain utk nk show off kedut seribu tu... hehee ^__^
Brownies edisi sy ni... dh macam bendang musim kemarau je sy tgk huhuuu... Hodoh sunggoh hahaa
Sis2 cuba la cipta brownies edisi masing2 yee... Selamat mencuba..
The world... the world... if you can spend a lot of ringgit to face your face. Applying Cream is like getting rid of wrinkles... the skin is so tense...
It's different from this wrinkle brownies... it has become a phenomenon... more wrinkled, more beautiful!
The most important thing is delicious, the looks push the side... right
Just hit the pumpkin... Let's enjoy the recipe of the wrinkles brownies that I tried... ^_^
BROWNIES A THOUSAND
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Material A:
400 g chocolate compaun
150 g of butter
Material B:
90 g of brown sugar
90 g castor sugar
4 egg bj A
1 sudu tea emulco chocolate / vanilla esen
Material C:
100 g of flour selfie
30 g of koko powder
- Satukn and ayak
How to do it:
1. Cairkn Chocolate and butter (material a) by double acceptably. Done with the are.
2. Egg Satukn, chocolate emulco, brown sugar and castor sugar (b material), Gaul to flat and mix.
3. Satukn a and b. Gaul to the flat and really mix.
4. Masukkn Flour (c material) little by little. Gaul again... make sure the mix mix and does not texture the texture of the mix is quite thick and viscous... Smooth and shiny.
5. Pour into the brass 10 x 10 that has been spilled on the oil paper.
6. Burn 160°C for 25-30 minutes according to each other's oven... use the fire below.
7. After cooking, close the oven and let our brownies in the oven with the door open for at least 15 min.
(I just let it be until he gets cold in the oven)
8. Already cold and cut it... ^_^
------------------------------------------
Note:
* to those who want to use wheat flour, you can add 1/2 teaspoon of baking powder.
* literally, to get the taste of ' power ' brownies please use the quality butter and chocolate.... it's really logical right... I'll just beat what's available.
* there are tips for better results, for cool eggs (which just get out from the crate)... but if i try, it's less kot huhuu...
* Four-Square Tray 10 x 10 is already ready for the size of this brownies mix... if you want to use other sizes, it's okay... be careful the budget size will be suitable.
* please cover the tray with oil paper with melebihkn edge to past the height of the brass. The purpose is so easy for us to lift out our brownies after cooking.
* don't keep make brownies from the oven after cooking. At this time, the surface of our brownies is smooth and shiny. Let it be in the oven with half-Trbuka Door, until our brownies are a bit cold... the surface will start to crack and the river can see the it starting to be trbentuk...
* to the first time trying brownies, don't be sad when it doesn't increase as high as a sponge cake... don't throw it away because you think it's already bantat. The brownies are quite compact compared to regular cakes.
* for those who don't like it will taste the brownies that are be ' Rich ' with the taste of pure chocolate... when it comes to step 4, you can add any peanuts to taste the chocolate taste... Mix it up.
Almond, pecan, walnuts... whatever it is... in quantity 50-70 g is enough... (make sure the peanuts are smoked first so that it will be crispy)
Pretty wonder? How can the wrinkles be wrinkles?
Mr Google said because of the use of a lot of chocolate chocolate, almost half of the mix using chocolate that's why it's wrinkled.
And need to be diingatkn, the a lot of chocolate content... when we keep it in the fridge this brownies will be a little harder... so, the budget is good when you want to eat make
Our the is hard to make it become wrinkles... we don't sow many toping sbgimana normal if we make brownies. Let's just let the surface be plain to show off that thousand wrinkles... hehee ^__^
Brownies of my edition... it's like a dry season, I'm tgk huhuuu... Hodoh sunggoh hahaha
River try to create your own edition brownies... good luck trying..Translated
... <看更多>
So as you can see the second structure isn't the past tense of the first structure since it conveys the meaning that "John" did not try ... ... <看更多>
try past tense 在 101 Irregular Verbs - Past Tense in English - YouTube 的推薦與評價
... <看更多>