關於 i am from'' in french ，我們在網路上蒐集到這些相關的討論、資訊與評價

想要曬黑～！哈哈如果是10年前的我應該無法相信現在的自己會喜歡曬黑的自己。

I don’t know why & when we start to have the concept of lighter skin colour=pretty. But I remembered vividly that one of my ex asked me please don’t go to Australia because that’s the place will get you tanned. Well, now you know why he is an ex.

在我們小的時候總是有那些個性強烈的人掌管著我們的喜好，所以爸爸媽媽常說交友要慎選：這是對的！

Also the 3 months when I lived in Paris and tried to buy some skin care products with those whitening whatever ingredients, I was trying my best with broken french:：「Est-ce que vous avez des produits pour éclaircir la peau?」 (Do you have some products make your skin whiter, lighter? )

They looked at me with stunned face as if they have never being asked this sort of question and asked me what’s the purpose & if I have a proscription from doctors that can show them.

Not to mention in order to have lighter color, I tried taking pills, injecting vitamin B & C, etc…

Funny memories! 😮‍💨

I’m embracing who I am, physically & mentally.

去了不同的國家，學習不同欣賞美的角度，挑戰所有事物存在著不止一個的解答。

Culture differences is such a wonderful thing, always learning a new way to live, a better way to appreciate life, a challenging mindset to agree.

#unique #beach #gettanned #lbootd #lovebonito #swimsuit #lbxandrea

Today was the first day of PSLE.

I thought I did quite a good job by waking the big girl up, making her French Toast, braiding her hair and writing her a letter of encouragement - with her favourite Sumikko Gurashi design - to wish her all the best.

But this girl, she touches me in ways I never expect and brings joy through the little things she does. Not only does she make life happier for me, she is also my motivation to be a better, braver and stronger mum.

This afternoon, after enduring an over 4-hour wait in school due to a technical glitch during her oral exam and only having a bun and biscuit between 7am to 230pm, she came back home on her own, hungry but not whiny. I served her a big bowl of herbal chicken soup with mee sua which she ate heartily before taking a rest.

In the evening, she helped me to take care of the baby and after dinner, we watched a couple of hours of TV to relax, including AGT and Just for Laughs Gags, because I do think it's more important for her to feel happy than stressed at this point.

Before she went to bed, she wrote this sweet thank you letter for me which I totally didn't see coming and it totally melted my heart. Ironically, it's day 1 of her major exam yet she cheered and lifted me up more than what I did for her. Awwww. And I think I needed this.

Love you so much, my dear Angel. No matter what happens, you know I will always, always be proud of you. Thank you for being you.

All the best to those who are taking their PSLE too! ❤

P.S. She also dropped her molar, which is her 18th tooth, tonight too. Yup, only two more milk teeth to go and her last few visits from Tooth Fairy. This girl is growing up so fast and it's a bittersweet feeling but I am embracing every moment of seeing her mature into a fine young lady.

#ahappymum #psle #firstborn #thankfulforyou #growingup #motherhood #heartfelt

I was just telling my dear friend @annpllee about how much I miss a classic Victoria Sponge — the way they do it in the UK. And she very kindly whipped one up for me. 🥰

By “whip”, we’re talking homemade strawberry and raspberry preserves, buttercream of French butter, cream and tonka beans…sandwiched in a mid-bodied butter sponge cake that is light yet solid enough to hold all that cream and caramelised preserves well.

No one makes this classic English cake so good, I tell you. Ann has elevated it to a new level. I feel like the Queen of England, eating this hahaha!

May Anne has asked for a slice but I’m inclined to say no, a horrible mother I am. 😂 Will just buy her a random butter cake from a bakery, slather some jam from Harrods and pray she can’t tell the difference. 🙈

* Sadly, this cake is not for sale. You’ll have to crawl and beg her to make this for you. 🤪

This is my challenge to learn to speak French in 12 hours on a livestream. I am a complete beginner and have never studied any French before. I have set up back-to-back conversations with French tutors from around the world (including from France, Canada, Cameroon, and Senegal) and I’m going to do my best to try and learn as much French as possible in one continuous 12 hour livestream, which is the longest YouTube allows you to stream and save it as a video afterwards. This video will showcase my raw process of language learning. I’m curious to see how much I can learn to speak conversationally by the end of this video, but I also think this will be a useful 12-hour long French class if you’re looking to learn French from scratch! So come study with me!

If you would like to get in touch with the French tutors I learned with today, here is their contact information in order of when they appeared in the video. Most of them have Italki pages where you can directly book time to learn languages.

Elisa: https://www.italki.com/teacher/5909162 and https://www.youtube.com/channel/UCbj8Qov-9b5WTU1X4y7Yt-w/
Marine: https://www.italki.com/teacher/5559679
Kevin: https://www.italki.com/teacher/6489554
Aurélie: https://www.italki.com/teacher/6408013
Rox: https://www.italki.com/teacher/6120639
Samuel: https://twitter.com/samuelberubexan
Kevin Abroad: https://www.youtube.com/c/KevinAbroad/
Alexandre Laprise: https://www.italki.com/teacher/8184931
Lexi: https://www.italki.com/teacher/6529507
Mesumbe: https://www.italki.com/teacher/7091190
Alexandre Champagne: https://www.italki.com/teacher/4882157

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Spanish Chorizo Clams by Jimmy’s Table

As the first dish for my new travel series recipes, I chose the Spanish Chorizo Clams, one of our favorites and must order tapas when in Barcelona. Please check out the link in my profile for the newest recipe!

This is a such a great and simple seafood dish to make at home. What’s best is it’s perfect with a nice crunchy baguette to soak up the garlic butter wine clam soup! Whenever Rachel and I travel, we plan our days around food. Where are we going to eat? How do we get there? What can we eat as a snack along the way? When I first ate this, I thought, “Should be easy, I am going to recreate this at home!” And it was! I hope you like this recipe!

Ingredients 食材:
0.5-1 kg of Clams - soaked in salt water for 30 minutes) (蛤蠣)
200 grams of Chorizo also known as Spicy Spanish sausages (西班牙香腸)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons or limes - halved and squeezed for juice, seeds removed (檸檬)
1/2 stick of unsalted butter (無鹽奶油)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
3-4 tablespoons of olive oil (橄欖油)
Salt and Pepper - for taste (黑胡椒)

Finishing Ingredients 撒料調味
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)

STEP 1
Start by soaking the clams in salt water to clean the clams. While clams are soaking, start by cutting 1/2 cup (approximately 15 pieces) of garlic slices.
步驟 1
首先將蛤蠣浸泡在鹽水中，讓蛤蠣吐沙清潔。同時準備1/2杯 (大約15顆)蒜頭，切片。

STEP 2
Prepare and cut chorizo slices. First remove the outer sausage skin covering by gently cutting along the sausage.
步驟 2
準備切西班牙臘腸切片，先用刀子將外層的膜輕輕的劃切開，再切片。

STEP 3
Prepare cilantro by removing the stem and using only the leaves. Also cut lemon in half to use for cooking.
步驟 3
將香菜的莖去除並僅保留葉子部分。將檸檬切成兩半用於烹煮的時候。

STEP 4
On the stove, add in 3-4 tablespoons of olive oil and heat up your pan. I am using a cast iron pan because it cooks at a more even temperature.
步驟 4
在鍋子內加入3-4湯匙橄欖油熱鍋，我使用鑄鐵鍋，因為它的烹飪溫度更高。
 
STEP 5
When the oil is very watery in the pan and you see a little white smoke, it is hot enough. Add in garlic slices and stir to cook until slightly brown.
步驟 5
當鍋中的油加熱至比較水狀時，會看到一點白煙，代表油已經加熱到夠熱的狀態。加入大蒜片，攪拌煮至略棕色。

STEP 6
Add in sliced chorizo so the olive oil absorbs the garlic and spicy sausage flavors. Cook and stir for about 2-3 minutes. Garlic should not be too dark and chorizo should be cooked so that the fat from the sausage melts into the oil. Adjust the heat as needed.
步驟 6
加入切成薄片的香腸，使橄欖油吸收大蒜和辛辣的香腸風味。烹調並攪拌大約2-3分鐘。根據狀況再調整火侯大小，大蒜不能煮到太黑，要把西班牙臘腸中的油脂煮出來。

STEP 7
Drain and rinse the clams in water. Add in clams to the garlic and sausage.
步驟 7
將蛤蠣瀝乾用水中沖洗一下，將蛤蠣加入鍋中。

STEP 8
Stir for 2 minutes and add in 1/2 glass of white wine.
步驟 8
攪拌大約2分鐘左右加入1/2杯的白酒。

STEP 9
Add in 1/2 stick of unsalted butter.
步驟9
加入1/2條無鹽奶油。

STEP10
Squeeze in half a lemon. Save the other half if you want it more citrusy.
步驟10
在鍋中擠入1/2顆檸檬，保留另一半。

STEP 11
Add in 1 teaspoon to 1 tablespoon of black pepper and salt for taste.
步驟11
依個人口味，加入1茶匙至1湯匙黑胡椒粉和鹽中調味。

STEP 12
Add in 1-2 tablespoon of Paprika and stir. Taste and adjust flavor as needed.
步驟12
加入1-2湯匙的甜辣椒粉並且攪拌均勻，根據品嚐後調
整風味。

STEP 13
When 70% of the clams are open, add in cilantro leaves and stir
步驟13
當70％的蛤蠣打開時，加入香菜葉並攪拌。

STEP 14
Add a bit of wine and 1/2 lemon to give it a flavorful wine taste and more lively citrus touch at the end. When 90% of the clams are open, you can turn off the heat.
步驟14
加入剩餘1/2杯的白酒及檸檬，讓味道可以有白酒的相位，並在口感上產生更活潑的柑橘味。當90％的蛤蠣開時，就可以起鍋囉。

STEP 15
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the clams.
步驟15
關於擺盤，可以直接使用烹煮時的鐵鍋，或者準備鐵盤來擺也很有西班牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面，以在這道菜聞到更濃厚檸檬的香氣，也可以將其擠入菜中。

STEP 16
Put in the lemon and top it with more cilantro leaves. Serve and eat hot !
步驟16
將檸檬放入盤中，撒上香菜這道菜就完成囉！
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Directed＆Edited by Apple
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https://www.youtube.com/watch?v=035pAJ180kw&t=757s

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