八歲的小貝拉喜歡寫故事,這是一本她正在努力寫的長篇小說,我選了一章節,翻成中文與大家分享。我盡所能原汁原味按照她的原文描述修改及翻譯,希望大家喜歡她的小說故事創作。我不得不說八歲能寫這樣,太強👍。
🥰這故事妳可於夜晚時,唸給孩子聽,我有附英文版。
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《小說故事創作 (Part1)by 八歲小貝拉》
1847年。
吃完晚飯,我繼續在餐桌寫著我的故事。
『已經很晚了。』媽媽提醒我。
我好討厭深夜,因為深夜裡有很多可怕的東西跑出來,例如:木乃伊,怪物,鬼魂,雪人…等。
我回到房間,看見姐姐艾瑪正在梳頭,她的頭髮是如此柔順美麗,不像我的頭髮又髒又亂,我坐下來想要改變自己的樣子,於是我看著鏡子一直說:『我很漂亮、我很美麗、我很漂亮、我很美麗…』這些話使我頭暈目眩。
隔日,星期天早晨,媽媽總是很忙,我在廚房興奮地跳來跳去,我想趕快見凱蒂,也想吃點餅乾,那種脆脆的餅乾。姐姐依然很漂亮,她穿著天藍色的洋裝上面綴著白色蝴蝶結在我面前飛舞。
『完了,凱蒂一定在等我!』我大喊。
媽媽立刻給我一塊麵包,她吩咐:『一路小心,妳必須在…』
『在十二點前回家,我知道了!』我離開了家,跑過樹林。
『衝啊!』我彷彿聽到了那些大樹不停地在我耳邊咆嘯,大聲且清晰。
今天天氣好冷,好像在最冷的冬日吃了49球冰淇淋一樣!
『嘿!』我向凱蒂揮手。
『你還好嗎?』凱蒂憂心問我:『我是說妳看起來好像吃了48球冰淇淋。』
『是49球冰淇淋。』我指正她。
凱蒂很困惑,用一種「我老是在不恰當的時候說了一句不該說的話」的那張臉看著我。
接著,我們走到了小溪邊。我們準備了兩個瓶子,要玩了一個名為“水花瓶子”的遊戲。我們在瓶子上打了個洞,把瓶子裝滿水,然後相互潑濺在對方的頭上,好似淋雨一般,也好像正在跟一位頑皮的男孩玩灑水遊戲!
『碰!』我和凱蒂忽然間聽見怪聲。我們嚇到,宛如兩個吃了100球冰淇淋的雪人,僵住了!
凱蒂原本是很勇敢的;但是現在看起來跟我一樣害怕。
『妳不是很勇敢嗎?為什麼妳現在看起來不像。』我壓低了聲音。
凱蒂看著我,嚴肅地說:『我們不應該在這時候開玩笑。』
凱蒂用腳尖輕輕走路,然後踏進溪流,水發出飛濺的聲音『啪噓、啪噓…』
『噓,妳正在把外星人嚇跑!』我小聲提醒凱蒂。
她點了點頭,用非常緩慢的速度前進,並專注凝視著那東西,然後一把握住它!
『噢,這是一隻可憐的小兔子。』凱蒂看著兔子,甚至…已經喜歡上牠。
『牠好像睡著了。』凱蒂像個嬰兒一樣,緊緊抱住兔子。凱蒂的擁抱有時不是一件好事,因為她總是顯得太興奮。
『我們可以來抓一些葉子使它變軟來餵牠。』我摸著兔子說。
『我們應該把牠交給黛拉。』凱蒂建議:『黛拉是一位非常優秀的動物護士,她只有九歲,但快十歲了。』
我們走著走著,終於到了黛拉的密室,那外頭有很多小動物正在等著她的幫助,所以她可能很忙。我們進了小屋棚,那是一間用樹葉和樹枝蓋成的小房子。我們東瞧西看,屋內有很多食物、藥品、水和其他東西。
黛拉正抱著一隻可愛嬌小的老鼠,名叫艾莉絲。
『這隻可憐的小兔子受傷了而且被遺棄,快救救她或他!』凱蒂抱著兔子快步走向黛拉,急促地請求幫助。
黛拉接過兔子仔細端詳說:『我會幫這隻兔子看看牠有什麼毛病,也會確認牠是她或他。』
凱蒂聽後,開心使盡地緊緊抱住黛拉。
『別開心太早!我們還不知道牠是否有什麼問題?』黛拉冷靜地說。
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(待續)
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《Story writing (Part 2) by Bella Chang, 8yrs old》
1847
I ate my dinner then did my work.
"It's going to be late. " Mom said.
I hate night, because there are many scary things coming out in the late night, like mummies, monsters, ghosts, snowmen...etc.
I went back to the room and saw my big sister Emma brushing her hair. Her hair is so soft and smooth, not like my hair is dirty and messy. I sit down and want to change my look. So I look at the mirror and keep saying: "I am beautiful, I am beautiful, I am beautiful, I am beautiful! " All that words made me dizzy.
The next Sunday morning, my mother is always busy. I hopped around happily in the kitchen. I want to meet Katie as soon as possible, and I want to eat some cookies, the crunchy cookies. My sister is still beautiful, she is swing her dress in front of me, it's like a sky blue color with a white bow.
"Katie must be waiting for me! "I yelled.
My mom gave me a piece of bread. She reminded me:" Stay safe and come back before…."
"I know before 12:00. "I left home and ran across the trees.
"RUSH!" I heard those big trees roaring in my ears, loud and clear.
The weather is so cold, feeling like eating 49 balls of ice cream on the coldest winter day!
"Hey! "I waved to Katie.
"Are you ok? "Katie asked me worried: "I mean you look like to have eaten 48 balls of ice cream."
"It's 49 balls of ice cream. "I corrected her.
Katie was confused and looked at me with a face that "with one of my not the right time to say that."
Later, we walked down to the creek. We had two bottles, and played a game called "Splashed bottle!". We made a hole in the bottle, filled the bottle with water, and then splashed water over our heads, like it's raining, and also like we were playing with a mean boy!
"Bump! " Suddenly, Katie and I heard strange noises.
We froze like two snowmen who ate 100 balls of ice cream.
Katie was brave, but now...
"I thought you were brave why don't I see it now" I said super duper cooper quietly.
She looked at me and scared so was I.
"We shouldn't be joking at this right moment. "Katie Said.
Katie tip toe then went across the creek. "Splash splash……"
"Shhh… you are making the alien go away! "
She nodded, moved forward slowly, stared at the thing, and then grasped it!
"Oh, it is a poor little bunny. " Katie looked at the rabbit, even... already loved it.
"The bunny went to sleep?" Katie hugged the bunny so tightly like a baby. Sometimes Katie's hug is not a good thing, because she always kinda too excited.
"Let's grab a hull bunch of leaves to make it soft and feed. "
"We should give it to Della." Katie suggested: "Della is nice nurse for animals. She is only 9 years old, but almost 10. 』
As we walked and walked, we finally arrived at Della's hideout. There were many small animals staying outside waiting for her help, so she might be very busy.
We went inside the the little hut, which like a small house made of leaves and sticks. We looked around, there were a lot of food, medicine, water and other things.
Della is holding a cute and petite mouse named Alice.
"This poor little bunny was hurt and unloved. You need to help him or her!" Katie walked quickly to Della and said very very fast.
Della looked at the bunny very close. "I will see what is wrong with the bunny and tell you it's a girl or boy. "
Katie hugged Della tight as she could.
"Don't be that happy, we still don’t know if it's OK? Della said.
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(To be continued....)
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😘歡迎大家分享和按讚。
😎請尊重作家小貝拉的故事版權,如果要轉載者,請註明出處,切勿抄襲盜用。
另外,照片裡的小貝拉是在寫數學功課,不是在寫故事。她為了不被打擾,她都是躲在廁所寫故事的 😏。
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#VonVon我的小貝拉
#八歲小貝拉的小說創作
同時也有1部Youtube影片,追蹤數超過2萬的網紅SoniaSu TV,也在其Youtube影片中提到,【美國疫情Vlog】生活在疫情下我反而吃得更健康?|推薦我的每天必吃!|🐶SoniaSu TV🐱 🔽 更多資訊 MORE INFO 🔽 影片段落選擇 ⏩⏩⏩ 00:00 【美國疫情Vlog】可愛小貓咪片頭 00:27 日本面膜簡介&起床第一件事 01:42 美國咖啡粉推薦|我的早餐必喝! 02:2...
dinner for two中文 在 謙預 Qianyu.sg Facebook 的最讚貼文
【感謝 Thank You ❤️ 】
因為疫情,開啟了我第一次在線上看命。也因為疫情,許多人在家無聊就會看影片,我油管頻道的訂閱量和收看率因此扶搖直上。所以基本上我的一天,就是白天對著電腦講話,晚上在電腦上打字剪片,急迫的看著我的蘋果比深情看進我老公的雙眸還頻密。
有一次,早上十點就見客,
先飛✈️到紐約,
然後直奔🏃到台北,
接著翻跟斗🤸♂️到吉隆玻,
最後閃⚡️到東京。
一天裡面,中文英文粵語全都搬上場了。
工作天結束後,老公問我晚餐要吃什麼,我呆看著他一兩秒,一時想不到要用什麼語言回應。😂
見客人最窩心的是諮詢後,他們發自內心寫的感謝函。
有些人可能認為就一場交易嘛,客人給紅包,我拿人錢財替人消災,天經地義。我不是生意人,國外國內風水命理師也很多,客人確實沒什麼必要特地和我打好關係或巴結我。
但也正因為這樣,他們事後還會花時間寫感謝函,才令我意外。我的性格也從不是因為你寫了讚美的話,我就給你打折。😁
我沒能力一一回覆,但在這裡統一感謝大家。❤️
最好的感謝方法,永遠是行動。我期待看到大家人生的改善,智慧的提升。
札西特勒。🙏
——————————————————
The pandemic pushed me to bring my Bazi consultations online. The same pandemic also locked many people up at home, and that's one major reason why my Youtube channel rocketed in number of subscribers and views.
So a typical day of mine will be me talking to my laptop in the day, and me jamming a post or editing a video on my laptop in the night. That means I stare at my Apple more than staring in the eyes of my husband.
Once, my consultations started at 10am.
I first flew ✈️ to New York,
then sprinted 🏃to Taipei,
followed by a somersault🤸♂️to Kuala Lumpur,
and Flash-ed my way ⚡️to Tokyo.
In that one day, my vocabulary repertoire of English, Mandarin and Cantonese were all used up.
When my work day ended, the husband asked what I wanted for dinner. I stared at him for that one, two seconds, momentarily not knowing what language to reply him in. 😂
One heartwarming thing about meeting clients is receiving their thank-you emails after our consultations.
Some people may view such consultations as merely transactional. After all, I am paid to remove ill fortunes for my clients, so it is justifiable that I do what I do. I am not a businesswoman, and there are plenty of Feng Shui practitioners available, local and overseas. There is indeed no need for clients to get into my good books or curry favour with me.
So it is always surprising when they take time to write thank-you emails to me. After all, I am not of the character who will give my clients a sweet discount when they say honeyed words of me. 😁
I am unable to reply to all, so here's "Thank you so much" to all of you. ❤️
The best way to thank me will always be you taking action. I look forward to seeing your lives improve and your wisdom grow.
Tashi Delek. 🙏
dinner for two中文 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)
我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思,11 月好書連發,最近輪到陀飛輪(tourbillon)創始人、擁有法國最佳工藝職人(MOF)頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書;甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。
Yann Brys 主廚過去的資歷顯赫,他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作,接著經歷巴黎數個豪華酒店,包括宮殿級酒店(palace)的 Hotel Le Bristol Paris,然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法,2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜,並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。
現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓,他幾乎在巴黎所有宮殿級酒店都工作過,一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris,然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕,並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz,這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下,一年之後便分別為酒店內的兩個餐廳取得米其林二星(La Table d'Espadon)與一星(Les Jardins d'Espadon),他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定,被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」(「全球最佳餐廳甜點主廚」)。如同書名「Instants sucrés au Ritz Paris」指明的,本書是以「Rtiz 的甜點時光」規劃,從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享,本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下,大家再稍等一下就能看到囉!
最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書,近日剛剛發表了德文版,同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點,如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等,每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品,接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本(全部由知名主廚提供),最後提供一個能夠使用市售商品與簡便方法,在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力,大概也只有 Fou de Pâtisserie 可以辦到。
以下就請大家點開照片、也開始存錢準備囉😆👇🏻
🔖 延伸閱讀:
甜點食譜書推薦與介紹:#yingsbookreviews
法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」:https://tinyurl.com/y5xenfqz
如何鑑賞 François Perret 主廚的瑪德蓮蛋糕?https://tinyurl.com/y54dacbu
巴黎麗池酒店下午茶體驗:https://tinyurl.com/v4hqj5g
深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu:https://tinyurl.com/vss89b3
*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.
Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.
Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.
Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.
Click on the following photos to have a closer look!
🔖 You might also be interested:
More book reviews: #yingsbookreviews
Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz
How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu
Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g
Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3
#yingc #françoisperret #yannbrys #foudepâtisserie
dinner for two中文 在 SoniaSu TV Youtube 的最讚貼文
【美國疫情Vlog】生活在疫情下我反而吃得更健康?|推薦我的每天必吃!|🐶SoniaSu TV🐱
🔽 更多資訊 MORE INFO 🔽
影片段落選擇 ⏩⏩⏩
00:00 【美國疫情Vlog】可愛小貓咪片頭
00:27 日本面膜簡介&起床第一件事
01:42 美國咖啡粉推薦|我的早餐必喝!
02:22 如何用摩卡壺煮濃縮咖啡~
02:39 美國生活日常早餐1 - 燕麥奇亞籽粥
03:26 美國生活日常早餐2 - 希臘優格加穀物堅果
03:50 美國生活日常早餐 - 燕麥粥加了神秘醬?
04:13 我妹教我的生活小道理XD
05:01 驚姐突然來讓我擼她一下~
05:37 美國生活日常晚餐1 - 健康的蒟蒻麵 Zero Noodle
06:12 蒟蒻麵的製作過程1
06:49 美國生活日常晚餐2 - 泡菜醃龍利魚
07:24 蒟蒻麵的製作過程2
07:56 晚餐時間1 - 健康的蒟蒻麵 Zero Noodle
08:45 晚餐時間2 - 泡菜醃龍利魚
09:33 為什麼一天只吃兩餐?
10:08【美國疫情Vlog】看Sonia「得意」的結尾~
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[U.S. Epidemic Vlog] Living in an epidemic instead of eating healthier? |Recommend my must-eat every day! |🐶SoniaSu TV🐱
CHAPTER MARKER ⏩⏩⏩
00:00 【U.S. Epidemic Vlog】Cute kitten titles
00:27 Introduction to Japanese Mask & First Things to Get Up
01:42 American coffee powder recommendation|I must drink it for breakfast!
02:22 How to make espresso with moka pot~
02:39 American Daily Breakfast 1-Oatmeal Chia Seed Porridge
03:26 Daily Breakfast American Life 2-Greek Yogurt and Cereal Nuts
03:50 Daily breakfast in American life-oatmeal with mysterious sauce?
04:13 My sister teaches me the truth of life XD
05:01 Sudden sister suddenly came to let me lift her~
05:37 Daily Dinner of American Life 1-Healthy Konjac Noodle Zero Noodle
06:12 Making process of Konjac noodles 1
06:49 Daily Dinner of American Life 2-Pickled Dragon Fish with Kimchi
07:24 Making process of Konjac noodles 2
07:56 Dinner Time 1-Healthy Konjac Noodle Zero Noodle
08:45 Dinner Time 2-Pickled Dragon Fish with Kimchi
09:33 Why only eat two meals a day?
10:08【U.S. Epidemic Vlog】Look at the end of Sonia's "Pride"~
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❤️️❤️️ 其他看得到我的地方 ❤️️❤️️
❣️ Instagram🔍soniasutv
❣️ Facebook🔍soniasutv
💌 Contact me - soniasutv@gmail.com
YouTube履歷表:http://sukyhoini8.wixsite.com/soniasutv
製作人: Jason Kuo(https://mosicstudios.wixsite.com/mosic)
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我使用的設備 MY EQUIP 🔧🔧🔧
CAMERA: iPhone 7
CAMERA RIG SYSTEM: Beastgrip Pro
TRIPOD: Manfrotto PIXI EVO
MICROPHONE: Shure MV 88
EDITING SOFTWARE: Adobe Premiere Pro
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⚠️ DISCLAIMER: This is NOT a sponsored video ⚠️
It is ILLEGAL to download a YouTube video and upload it again on your channel or other platforms.
此影片僅供上傳於SoniaSu TV頻道與其他經過授權的平台,請勿擅自進行二次上傳或任意搬運!
#美國疫情 #美國洛杉磯生活 #SoniaSuTV