Thanks from Gustavo!(Beautiful!)

My name is Gustavo and I’m almost ten (I’ll be tomorrow).
I am so happy to have a post dedicated to me. Thank you very much. Lots of kisses.
Here is the poem:

Escrevi este pequeno poema.
E foi tão divertido
Que escrevi de tarde e de noite,
Até ter adormecido

Quando o sol estava a nascer
E o dia a clarear
Quis o pequeno-almoço
Mas não o consegui encontrar
(Também já te aconteceu?
Então sabes do que estou a falar).

Estava com alguma fome
E, não sendo coisa minha,
Peguei neste pequeno poema
E dei-lhe uma dentadinha.

Estava tão delicioso
Tão bem que ele sabia!
Que estive a petiscar
Toda a noite e todo o dia.

Quando o sol estava a nascer
E o dia a clarear,
Quis este pequeno poema
Mas não o consegui encontrar.

Escrevi-o outra vez
E foi tão divertido,
Que escrevi de tarde e de noite
Até ter adormecido.

Adivinhaste o que aconteceu a seguir?
Estou certa de teres conseguido.

Events - 28th July 1833

Britain passes the Emancipation Act - abolishing slavery throughout the British Empire.

Drinking tea...

Some people feel that taking a break for tea helps us to slow down, reflect and stop the often hurried pace of our lives. Giving tea parties helps us to celebrate our friendships, teach our children manners and create memories that we will treasure forever. Whether it's a cup of tea and a simple plate of cookies between two friends or an elaborate high tea for honoured guests, it's a special time for all involved!

WELLCOME ANT ARMANDA!!!!!

Dedicated to Gustavo

I Wrote This Little Poem

I wrote this little poem.
It was so much fun to write
that I scribbled through the afternoon,
the evening, and the night.

When the morning sun was rising
and the sky was growing light,
I went searching for some breakfast
but no breakfast was in sight.
(If you've ever needed breakfast
then you'll understand my plight.)
I was feeling fairly famished
so, although it isn't right,
I picked up this little poem
and I took a tiny bite.
It was utterly delicious!
It was such a sheer delight
that I nibbled through the afternoon,
the evening, and the night.

When the morning sun was rising
and the sky was growing light,
I went searching for this poem
but no poem was in sight.
So I wrote it down again and
it was so much fun to write
that I scribbled through the afternoon,
the evening, and the night.

If you think you know what happened next,
I think you may be right.

Kenn Nesbitt
Dear Gustavo: I know you love poetry. Next year you may start writing your poems in English. Laura will be a great help and she will be very proud. Happy Summer Holidays, Gustavo!

Time to read poetry

On the Thirty Third of Januaugust

On the thirty third of Januaugust,
right before Octember,
a strange thing didn't happen
that I always won't remember.

At eleven in the afternoon,
while making midnight brunch,
I poured a glass of sandwiches
and baked a plate of punch.

Then I climbed up on my head to see
the silver sky of green,
and danced around my feet because
I'd turned eleventeen.

A parade began to end
and music started not to play,
as rain came out and snowed all night
that warm and sunny day.

That was how it didn't happen
as I keenly don't remember,
on the thirty third of Januaugust,
right before Octember.

Kenn NesbittThe beach on the thirty-third of Januaugust

Bon appetit !

FISH AND CHIPS

This is England's most famous dish. Cod or pollack are the traditional fish, but you can use sole, flounder, or whitefish fillets. It is imperative, however, that you purchase a tabloid newspaper to serve your finished product.
1/2 cup flour
1/2 cup cornmeal
4 - 6 ounces ale
1/4 teaspoon salt
4 cups vegetable oil for frying
4 large russet potatoes
2 pounds fish fillets, cut in half, crosswise

Preheat oven to 250° F.
Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.
Cut potatoes in even, finger-sized pieces.
Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.
Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time. It will cool the oil too much.
Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.
Wrap in tabloid newspaper shaped like a cone. If lacking, a plate will have to suffice.
Serve with a sprinking of malt vinegar.
Serves: 4