speaking exam

speaking exam

this expierence for me was very useful, because you learn how to comunicate with certain words, what I am trying to say is that depend the topic you are talking you can´t use every word, sometimes you have to use special words, and this exercise show me this lesson. 

we talk about traveling abroad or traveling in your country, we have to speak abut 3-4 minutes. I like this partial, is was very easy I hope the last two will be the same as this one! 

here is my speaking exam  

http://www.youtube.com/watch?v=Rxia3kUio3A

Coco Chanel

My favorite person is coco chanel (Gabrielle Bonheur Chanel) , she was born in 1893 in Auvergne, although she lied about the date and place because of the century she was living in France, her mother died when she was 6 years old and the father escaped from them and left them on an orphanage. When she was 18 years old she left the orphanage and started working on a café, that’s where she adopted the name of coco, a nickname that a local soldier named her who went to watch her.

When she started to living with an ex-soldier who became his mistresses, she began to create hats as a diversion, which then turned into a job, also she began to make her dresses, that also in a future gave her a big impulse to her career.

She make a Hugh impact to me because although she was poor, she continue having a dream and chasing it, doing what she had to do, even if she became a mistresses, she achieved her goal, that was being more than just a woman who gets married and have children, she never got married but she had a lover that died, and to deal with this is very hard and to recover from is something that I admire.

Ingredients

• 1 1/2 cup(s) Rolled Oats
• 1 cup(s) All-Purpose Flour
• 3/4 teaspoon(s) Baking Powder
• 1/2 teaspoon(s) Baking Soda
• 1/2 teaspoon(s) Ground Cinnamon
• 1/4 teaspoon(s) Freshly Grated Nutmeg
• 1/4 teaspoon(s) Ground Ginger
• 1/4 teaspoon(s) Salt
• 1 stick(s) Butter, at room temperature
• 1/2 cup(s) Granulated Sugar
• 1/2 cup(s) Packed Light-Brown Sugar
• 1 large Egg
• Ginger Cream

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Directions

1. Preheat oven to 350 degrees F, with racks set in the top and bottom positions. On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes. Transfer pan to a wire rack to cool, leaving oven on.
2. Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just combined. Stir in the toasted oats.
3. Fit 2 baking sheets with parchment. Roll dough, 2 tablespoons at a time, into balls, or use a #30 (1-ounce) ice-cream scoop; for each sheet, drop 12 balls 2 inches apart. With dampened hands, flatten each ball to a 1/2-inch thickness. Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking. Remove from oven and let cookies cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
4. Frost the bottoms of 12 cookies with Ginger Cream, then top with the remaining 12 cookies.