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Simon: Hi! What's your name?

Lesie: My name is Lesie Gregory.

Simon: And do you want to tell us about your hobbies?

Lesie: Sure, I'll tell you about my hobbies.

Simon: OK. What are they?

Lesie: My first hobby is going to the gym. I go to the gym three times a week. I do floor exercises, aerobics classes, swimming and I do weight training.

Simon: Of all those things, what are your favorites? What's your favorite? What's your favorite thing to do?

Lesie: My favorite thing to do is either swimming or what they call aqua-aerobics.

Simon: Aqua-aerobics? What's that?

Lesie: Well, actually, there are different kinds of aqua-aerobics. It's just like an aerobics class but it's in a swimming pool, so there's, so you're not putting pressure on your joints when you're jumping up and down.

Simon: Ah, cool! Any other hobbies?

Lesie: Yeah, um, because it's going to be Christmas soon, I'll be able to enjoy my hobby of baking.

Simon: So what kind of things do you bake?

Lesie: Oh, well, sometimes I bake pies, like pumpkin pies or pecan pies. Pecan pies are very famous where I come from in Florida because we have pecan trees and then sometimes I do cakes, like really rich cakes like red velvet cakes, or carrot cakes, but this year I'm going to be baking cookies.

Simon: Cookies! What kind of cookies, Leslie?

Lesie: Ah, let's see this year's cookies are going to be the traditional Christmas sugar cookie, which is a big cookie in a kind of a Christmas shape, like a Christmas tree or Santa Claus with icing or some colored sugar, very yummy, and some M&M cookies with red and green M&M's.

Simon: Oh, wow! Sounds interesting! OK. I've got a question, or I've got something to ask you.

Lesie: Describe how your cookies taste? Use your three favorite adjectives?
Three favorite adjectives? Soft, moist, and sweet.

Fill in the gaps:

1. It's just like an aerobics пропуск ,but it's in a swimming pool, so there's, so you're not putting pressure on your joints when you're jumping up and down.

2. Lesie: Ah, let's see this year's cookies are going to be the traditional Christmas sugar cookie, which is a big пропуск in a kind of a Christmas shape, like a Christmas tree or Santa Claus with icing or some colored sugar, very yummy, and some M&M cookies with red and green M&M's.

3. OK. I've got a question, or I've got пропуск to ask you.УМОЛЯЮ

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Ответы на вопрос:

Bisspector
Bisspector
4,5(4 оценок)
Uzbek national dish is the bright colors of nature, ancient traditions and an eastern flavour, food that will impress any foodie and connoisseur of true taste. smelling the aroma of food, and the more he saw him, your stomach will immediately scream to you "i'm hungry! ". gastronomic pleasures in uzbekistan, believe me, no less than the stars in the sky! recipes of preparation of dishes of the uzbek national cuisine has been shaped over many centuries. not managed to culinary influence of other nations, who conquered the lands of central asia, but the uzbek dishes still acquired its specificity. hallmark dishes of uzbek cuisine is the use of all the gifts of nature of uzbekistan. most of the dishes are cooked with essential oils: cottonseed, sunflower, or sesame, with the addition of a fat tail. in the formation of recipes of dishes of uzbek cuisine is the contribution not only of teachers, but also doctors. according to one legend, the recipe for the pilaf itself amounted abu ali ibn sino (avicenna). the main ingredients of uzbek food - flour, meat (mostly lamb), sheep fat (fat), vegetables, herbs and spices. there are dishes that are cooked only men or only women. cooking some special dishes associated with festivals, commemorative events, beliefs. uzbek dishes are usually very wholesome and nutritious. great value in preparing them are herbs and spices - coriander (cilantro), cumin (, enter, cumin), goji berries, sesame seeds, rayhan (basil) and spices etc. increase appetite, so these dishes you want to eat as soon as you smell their aroma. often in the recipes of uzbek national dishes used sour milk (sour milk, classic yogurt) and green radish. it is less pungent than black radish, and in combination with oil and even sweet carrots;

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