Uploaded on authorSTREAM by manugal

Hi!

I challenged my O.I. class to write about the History of the sport they love so much - FOOTBALL.

So, this Powerpoint was done today by one of my CEF students - Emanuel.
All the 13 students did theirs, but I had then to select the one I thought was better - this is the one!
Congratulations to all! They were all very good!

Take care,
Manuela Galante

Visit to the Chelsea Stadium

Spring 2005 - Destination : LONDON

Our "Flight" at the London Eye

Our Cruise on river Thames

A view of Trafalgar Square
Picadilly Circus

A ride on the Double-deck red Bus

Hello everybody!

Hope you had nice and relaxing Easter holidays,because now... it is time to restart working!

Well, let me remind you of something:

Our school is celebrating this year its 10th anniversary. So, congratulations to all of those who have passed by and are still there contributing to make it a better school.

Well, four years ago, I had the brilliant idea of organizing a school trip to London. So, above you have some of the nice memories kept in picture of that trip. It was unique and fantastic. A big kiss to my older students and fellow teachers who went on this ride!!!!

Manuela Galante

I wish you all a peaceful and happy Easter!

Manuela G.

Follow the recipe and then let me know about the results!

CARROT CAKE

Ingredients :

3 eggs - 1/4 cups corn oil - 1/3 cups packed brown sugar - 2 tsp. baking soda - 2 tsp. cinnamon - 1/2 tsp. salt - 2 cups all-purpose flour - 8-oz. can crushed pineapple in natural syrup - 1/3 cup shredded coconut - 1 cup coarsely chopped walnuts - 3 cups grated carrots (about 4 carrots)

Preparation :
Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix. Add the pineapple and syrup, coconut, walnuts and carrots, and beat well. Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.

ENJOY YOUR CARROT CAKE!