Wednesday, 23 May 2018

Advanced 2. Revision (2)

Watch these videos and do the exercises.
Houses and technology. Click here.
Tourism. Click here.
Teenagers and technology. Click here.
Food. Click here and here.
Sports. Click here.
Animals and the environment. Click here.

Tuesday, 22 May 2018

Advanced 2. Food: Diet plan

Listen to the conversation and for each question, choose the best answer: a, b or c.
Click here.

Wednesday, 16 May 2018

Animals and meat

Special names for the meat of some animals. Click here.

Advanced 2. Revision

Listen to the recordings and do the quiz activities.
Deforestation. Click here.
Sports. Click here and here.
Travel and animals. Click here.
Owning or renting. Click here.
Crime: Click hereherehere and here.

Video: Octopus GalicIan style

Here you are. Enjoy!!
Now fill in the blanks with one or two words.

Octopus, Galician style
Some people are creeped out by octopus. I don’t get it. Others worry about eating them because they’re so intelligent, because –after all— they’re more intelligent than dogs. But of course so are pigs, and chickens, and maybe even grapes.
So this preparation is from Galicia, the Northwestern part of Spain. One of the most beautiful places in the world. One of the places with the best seafood in the world and certainly the place in the world that is most obsessed with octopus. The only place I know where there are “pulperías”, octopus restaurants.
Now, you can cook the octopus whole. Just put it in the water like that and that’s what they do in Galicia, but I wanna make it a little more accessible, something that people really enjoy and don’t go ugh ‘cause that drives me nuts.
One thing I do is I take off the little ends of the tentacles. Octopus shrinks a lot when it’s cooking so these wind up looking like little unattractive threads. So we get rid of those first.
It’s kind of like slimy dreadlocks. Anyway, I don´t cook the head either. I do when I’m cooking myself but I don’t for guests ‘cause, like I said, I wanna make this accessible. So, here’s a nice way to deal with this. There’s webbing at the top of each of the legs. Cut up through that, just to the base of the head on either side and then cut right here. This serves eight, right. Octopus. So, again, cut up through that webbing, cut across the top. All right. Here we go.
We have our beautiful trimmed octopus, we have our pot of lively boiling water. We’re gonna salt it quite heavily. (It’ll) be really good if you cook this in sea water. And then, in they go.
Once they’re in, turn the heat down, and I keep the heat low; you just want a slow simmer, 212 degrees. Generally takes an hour to an hour and a half for an octopus to become tender; so we’ll come back in about an hour and take a look at it then.
It’s ready and I’m gonna show you how we know it’s ready. Look how much that’s shrunk. Not much effort to put the point of the knife in there. So, when it gets to that point, take some potatoes, cut them really thick, good half-inch thick.
I’m gonna cook those potatoes chunks about what? 15 minutes, 20 minutes, until they’re good and tender. And that’s the dish. Well, there’s a cool way of serving it, which I’ll show you when we’re ready.
Twenty minutes later, as I promised, the potatoes are done. The octopus is obviously no less done. And here’s a typical Galician serving style. A couple of pieces of “pulpo”, a fair amount of olive oil (good olive oil), a sprinkling of “pimentón” (Spanish smoked paprika), a few grains of coarse salt (“fleur de salt”, flower of the salt).
Why would anyone be afraid of this? Now, that’s eating smart.

Video: Binge eating

Listen and fill in the blanks with 1-4 words. Answers must be based on the information in the video. Click here. Select to see the answers.

1.-  What ‘symptom’ is associated to compulsive overeating?
Answer: Uncontrollable cravings for food
2. - The speaker thought there was something wrong with her because she felt...
Answer:  Bloated / overweight / ashamed
3.-    How did she feel afterwards?
Answer:    Horrible
4.-The ABC model helped her______ behind compulsive eating.
Answer:    Break down the processes
5.-What triggered her disorder?
a.    Feeling down about herself
b.    _____________________
Answer:    Lacking confidence
6.- The chemicals she ate gave her...
Answer:   Momentary relief
7.- After eating and putting on weight, how did she feel?
Answer:    More isolated and helpless
8.- The feeling that food did not control her was ...
Answer:    Empowering
9.- Now she has lost weight as a result of putting an end to her...
Answer:    binges


I’ve always struggled with compulsive overeating. It started when I was a teenager and worsened in early adulthood. I just had these uncontrollable cravings for food. Unhealthy foods like hamburgers and French fries and soda drinks. I would eat until I was so full that I was on the verge of vomiting. It was disgusting. It made me feel like there was something seriously wrong with me. I was bloated and overweight. I felt so ashamed; yet I continued to do it. I was simply out of control when it came to food. Diet and exercise plans didn’t help, and I just couldn’t understand why I kept doing something that made me feel so horrible afterwards. It was through self-reflection and delving into my past that made me understand why overeating was such a problem for me. The ABC model really helped me break down the processes behind my overeating. ABC, that stands for ‘antecedents’, ‘behaviour’ and ‘consequences’. It helped me identify what was happening immediately before the overeating, what I liked about food and then how I was feeling as a consequence.
Through this exercise I realized that one major trigger for my binges was feeling down about myself and lacking confidence. I had momentary relief from the feel good chemicals in the fatty foods that I ate, but soon after I just felt more down and disgusted with myself.
I also ate when I felt lonely or upset to comfort myself. But ironically eating and gaining further weight made me even more isolated and helpless. It was a closed circle with no way out.
Having identified my triggers, having strategies to support me dealing with those unpleasant emotions, and guided exercises to work through my baggage has enabled me to catch the triggers early enough. Then I had the choice to do something healthy or to binge eat. As time passed and I started feeling better about myself and my life, I always chose to do something healthy. It was so empowering to no longer feel like food controlled me. Instead, I was in control, and I could make choices about the way I treated my body. I feel amazing now. I feel so much more confident about myself and my body. I’ve lost weight as a result of stopping my binges. No diets needed, it was all thanks to ‘How To Stop Overeating” by desinglifecoach.com, which guided me through the process of uncovering my inner struggles and giving me the power to overcome them. I recommend this transformative workbook to anyone struggling with excess weight and overeating.

Monday, 14 May 2018

How to cook a Spanish tortilla

Click here and fill in the gaps with one or two words.
Hi! I’m Anne Mooney, I’m a personal chef and the food columnist for Simply the Best magazine in Delray Beach, Florida. Today I’m here on behalf of Expert Village to talk more about eggs. This time we’re gonna talk about the Spanish tortilla.
Now, this is neither a Spanish omelette nor is it a tortilla as we’re familiar with, a little flour cake. This is a dish that is very common in Spain and usually people eat it for lunch or for a light supper and it’s an omelette, a thick omelette, that’s stuffed with potatoes and onions and it’s absolutely delicious and very satisfying. It’s just the essence of comfort food.
Unlike the other omelettes, this omelette or tortilla is typically cooked in olive oil. So we have our individual-sized skillet here with olive oil heating up and we have two eggs, the individual portion, to which I will add some cream. The Spaniards probably would add goat milk or water to these eggs, but any kind of liquid probably would do. You can use skimmed milk if you like to, you can use club soda if you want to or plain water or you can go whole hog and use cream like I am.
So there are eggs and here are / here is on Yukon Gold potato that’s been cut up into about one-inch-thick slices, fat slices. So we’re gonna put this potato into the oil first, and you can hear it sizzle so there might be a little crust on that develop on that potato and then we’re gonna add some onions. I use green onions, you can use white onions or any kind of onions you have on hand. Then once this is brought up to temperature we’ll put the eggs in and just pour them over the potatoes like so and kind of move them around so the egg is distributed evenly over the potatoes and let it cook. Sometimes it’s a good idea to put a lid on it, a lid will make it cook a little bit faster. There’s a lid right here, it doesn’t fit particularly well, but that’s ok and at the end of this process, we’re going to have a nutritious lunch.
Now if you wanted to gild the lily, you can put some cheese on top of it, you can add some green peppers or maybe a little ham if you have it around. The classic tortilla is simply eggs and potatoes and onions but there’s nothing that says you can’t add stuff to it.

And at the end of 2 or 3 minutes, there you have a very satisfying and tasty supper or lunch. If you like these tips, check out my other tips on Expert Village.

In the kitchen

Vocabulary lesson. Click here and watch the video.
Expressions about the kitchen. Click here.
Cooking vocabulary. Click here and here.
Game: Vocabulary hangman. Click here.
Exercises. Click here and here.
Idioms. Click here.

Food vocabulary

Click here.

Thursday, 10 May 2018

Advanced 2. Life in Italy.

In this recording (click here), Shantel and Todd talk about how different it is to live in Italy. Listen to them and answer the questions (click on "Quiz").