Newsletter (Janvier 2008)


Bienvenue au bulletin d'information d'Infolangues. Cette newsletter trimestrielle a pour but de vous divertir et de vous informer sur l'actualité de la formation linguistique dans nos régions.

A slice of life
Phil
Formateur

A New Year's Resolution

More and more it seems that once the summer season's over the Christmas season begins. Or so we say every year. Like a slow train picking up speed, from September on we're subjected to commercial enticements from all sides to prepare us for the yuletide festivities. Perfumes, jewellery, chocolates and D.I.Y tools for the men have long been the traditional gifts, but now GPS systems, multi-headed shavers and DVDs too stand high on Santa's list. And as for the today's kids, it's all play stations, MP3s and WAP mobile phones. Poor baby Jesus hardly gets a look in!

But then it's all over. Just the pile of dirty dishes besides the sink and the Christmas wrapping paper strewn across the floor. Just the empty wine bottles ready to be thrown out and the shredded tinsel that's been pulled off the tree by the cat. Just the scattering of broken walnut shells and the few remaining chocolates that nobody ever likes. Just the guilty feeling of severe over-indulgence, felt whilst quietly re-living the pleasures of the oysters and foie gras.

Then, looking ahead, we resolve to pay for our gastronomic crimes of Noël; though enjoyment was certainly had in their committing. From the first day of the New Year we promise to turn over a new leaf, start afresh and go on a diet. We'll get into shape and cut back on the cakes. We'll give up smoking and take up jogging. We'll cycle to work and sign up at the gym. Well, so the theory goes. But let's be honest, such resolutions last no more than a week. So, if I may suggest, the only resolution that's worth making at all is to give up making resolutions.


Actualité Infolangues
Cécile
Conseillère en formation

Vous manquez de temps ou vous souhaitez booster votre niveau d'anglais professionnel : connaissez vous les séminaires thématiques organisés par INFOLANGUES ?

Il s'agit de formations inter-entreprises, organisées en groupe de 2 à 6 stagiaires de niveaux homogènes qui se déroulent en deux journées non consécutives. Les participants sont accueillis dans un centre de séminaire de 9h à 17h 30. Les déjeuners animés par un formateur sont également l'occasion de développer les contacts socioprofessionnels. Ce stage est axé sur un entraînement intensif visant à favoriser l'acquisition du vocabulaire, des expressions et des structures clés.

Exemples de séminaires de 2 jours proposés pour le premier semestre 2008 :

  • Réunions : Animation / Participation Active
  • Négociations : Persuader et Convaincre
  • Anglais pour Contacts Socio-Professionnels
  • Anglais pour Acheteurs
  • Présentations
  • Getting Ready for Business

Pour davantage de renseignements, contactez un de nos conseillers


Pour finir ...
Karen
Formatrice

...voici la recette du fameux "christmas pudding" anglais. Un peu tard pensez-vous ? Pas si anachronique en fait car certains puristes conseillent de le préparer un an à l'avance et de l'arroser régulièrement d'alcool pour le conserver et développer ses arômes. Alors voici nos conseils pour ne pas être pris de cours pour Noël 2008 !

Christmas Pudding Recipe (Serves 10 to 12)
115 grams / 4 oz of flour
1 heaped teaspoon of baking powder
175 grams / 6 oz of breadcrumbs
1 teaspoon of mixed spice
1 teaspoon of cinnamon
¼ teaspoon of nutmeg
250 grams / 9 oz of suet or very cold grated butter
175 grams / 6 oz of brown sugar " ¼ teaspoon of salt
175 grams / 6 oz of sultanas
175 grams / 6 oz of raisins " 175 grams / 6 oz of currants
85 grams / 3 oz of blanched almonds " 175 grams / 6 oz of mixed peel
2 eggs
150 ml / ¼ pint of milk (approximately)
grated rind (zest) of 1 lemon

Thoroughly grease a large stainless steel bowl or large basin. Weigh the dried fruit in a second large bowl. In another bowl toss the cold grated butter (or suet) through the flour to keep the butter separated. Now add the butter and flour mixture, breadcrumbs, baking powder, brown sugar and spices to the previously weighed fruit. Beat the eggs and milk together and pour them into the dry fruit ingredients and pour in the brandy. Mix thoroughly and pour into a well greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place an old soup or dessert bowl upside down in your largest saucepan, place the pudding on top and three quarters fill with boiling water. Cover the saucepan. Steam or simmer for 5 to 6 hours, checking regularly to make sure the saucepan has not boiled dry.

Steam for two hours on Christmas day to reheat. More brandy may be added before serving with brandy butter or brandy sauce and whipped cream. May also be flamed with more brandy and a match.

Pour plus d'info : http://en.wikipedia.org/wiki/Plum_pudding



Prochaine newsletter à paraître en avril 2008