Mes Emmerdes

J'ai travaillé
Des années
Sans répit
Jour et nuit
Pour réussir
Pour gravir
Les sommets
En oubliant
Souvent dans
Ma course contre le temps
Mes amis, mes amours, mes emmerdes

A corps perdu
J'ai couru
Assoiffé
Obstiné
Vers l'horizon
L'illusion
Vers l'abstrait
En sacrifiant
C'est navrant
Je m'en accuse à présent
Mes amis, mes amours, mes emmerdes

Mes amis c'était tout en partage
Mes amours faisaient très bien l'amour
Mes emmerdes étaient ceux de notre âge
Où l'argent c'est dommage
Eperonnait nos jours

Pour être fier
Je suis fier
Entre nous
Je l'avoue
J'ai fait ma vie
Mais il y a un mais
Je donnerais
Ce que j'ai
Pour retrouver, je l'admets
Mes amis, mes amours, mes emmerdes

Mes relations - Ah! mes relations
Sont - Vraiment sont
Haut placées - Très haut placées
Décorées - Très décorées
Influents - Très influents
Bedonnants - Très bedonnants
Des gens bien - Très très bien
Ils sont sérieux - Trop sérieux
Mais près d'eux - Tout près d'eux
J'ai toujours le regret de
Mes amis, mes amours, mes emmerdes

Mes amis étaient plein d'insouciance
Mes amours avaient le corps brûlant
Mes emmerdes aujourd'hui quand j'y pense
Avaient peu d'importance
Et c'était le bon temps

Les canulars
Les pétards
Les folies
Les orgies
Le jour du bac
Le cognac
Les refrains
Tout ce qui fait
Je le sais
Que je n'oublierai jamais
Mes amis, mes amours, mes emmerdes

I'm Feeling You Michelle Branch feat Santana and The Wreckers

Sometimes, I imagine the world without you
But most times, I’m just so happy that I ever found you
It’s a complicated web, that you weave inside my head
So much pleasure with such pain
Hope we always, always stay the same

I’m feelin’ the way you cross my mind
And you save me in the nick of time
I’m ridin’ the highs, I’m diggin’ the lows
‘Cause at least I feel alive
I’ve never faced so many emotional days
But my life is good
I’m feelin’ you
I’m feelin’ you

You go, and then I can finally breathe in
‘Cause baby I know, in the end you’re never leavin’
Well we’re rarely ever sane, I drive you crazy and you do the same
But your fire fills my soul
And it warms me up like no one knows

'Cause I’m feelin’ the way you cross my mind
And you save me in the nick of time
I’m ridin’ the highs, I’m diggin’ the lows
‘Cause at least I feel alive
I’ve never faced so many emotional days
But my life is good
I’m feelin’ you
I’m feelin’ you

I’m feelin’ the way you cross my mind
And you save me in the knick of time
I’m ridin’ the highs, I’m diggin’ the lows
‘Cause at least I feel alive
I’ve never faced so many emotional days

Oh, I’m feelin’ the way you cross my mind
And you save me in the nick of time
I’m ridin’ the highs, I’m diggin’ the lows
‘Cause at least I feel alive
I’ve never faced so many emotional days
But my life is good
I'm feelin' you
I'm feelin' you
I'm feelin' you
Oh, I'm feelin' you

Oh, I’m feelin’ the way that you cross my mind
And the way that you save me in the knick of time
Oh I’m feelin’ the way when you walk on by
I feel light, I feel love, I feel butterflies
I feel butterflies

My LOL Speaking English Test!

The Neuschwanstein Castle

"Good Morning my friends and Ms. Niken. Today let me to tell you about Neuschwanstein Castle. Anyone know about Neuschwanstein Castle? Maybe you have not heard about the Neuschwanstein Castle. Okay, now I will tell you about Neuschwanstein Castle. Neuschwanstein Castle is a beautiful building in Germany who are in Schwangau, Fussen Bavaria, built by Ludwig II, or who known as Ludwig the Mad. Neuschwanstein Castle or (New Swan Stone Castle) is like building castle in Fantasy Tales. Mix of architectural styles that won this building demonstarted the mix cultural styles which were prevailed: medieval Romanesque style, Gothic style as in Hohenschwangau, the Baroque style and, at last, the modern invetions which influenced Romanesque architecture and created Neo-Romanesque. Neuschwanstein Castle is very beautiful building that is often visited by tourists from around the world. This building stands in the mountains and near the fountain so as to beautify the building. This building is suronded by the Alps and little villages below. I love this building because the Neuschwanstein Castle is like Castle’s in Fantasy Tales! And the archictectur is very gorgeous!. So, that’s all about Neuschwanstein Castle, Thank You for your attention to my all friends and my teacher Ms. Niken."
Ohh..Gosh! Why must me?!!
I cant believe, I had to go to front of my friends and Ms. Niken!!. But when I had advanced in front of my friends and Ms. Niken, I dont believe I could memorize it well!. Thanks God of the hands of YOUR love.

Finally I feel comfort again after I had advanced in front. Huh..! But announcement of the value of speaking the English language will be announced tomorrow Monday. I pray to get a good speaking score!!

Love who change My life..

From love who can change my life.

And from love who can make me so different

I don't know why I can like this..

I always thingking of you.

Always...

always.....

and always you in my dream!

Your eyes makes me wonder
Your smile makes me singing of you

Love ..
and Love ....
 
You turned my world .....

~Mariann Birgitta Svana~

Chocolate Truffles

Chocolate Truffles are a rich and elegant, bite-sized petit four made with a creamy mixture of chocolate, cream, and butter to which various flavorings are added (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits). This mixture is really a Ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in France and Italy. Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate. Now, the taste and quality of the truffle is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. Chocolate begins with the beans from the tropical tree Theobroma which translates to "Food of the Gods". There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the chocolate liquor is conched (processed). A chocolate with a velvety smooth texture will produce a truffle that is velvety smooth. However, the most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your truffles is whether you like the chocolate when eaten out of hand. Once you have decided on your chocolate, you then need to decide on your choice of alcohol to flavor your truffles and also the coating. The choice is yours but there are a few things to consider. For example, if you want a hazelnut flavored truffle it is a good idea to add Frangelico to the chocolate and cream mixture and then coat them in chopped hazelnuts. Or if you would like your truffles to have a coffee flavor stir about one tablespoon of espresso powder into the hot cream and then add Kahua or Tia Maria to the truffle mixture. For fruit flavored truffles use 2 tablespoons of fruit puree or jam (raspberry or blackberry) in place of the alcohol. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 - 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture. As you can see there are endless variations to the basic truffle so experiment and come up with your own recipes. Truffles store very well. They can be refrigerated for a couple of weeks or frozen for several months. Truffles are best when served at room temperature.

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Makes 30 small truffles. To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely. For Chocolate Cups: It is easier to make the chocolate cups if you first cut each egg carton into the 12 individual egg cups (as in picture). Altogether you will need 24 individual cups. Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the bottoms of the egg carton cups into the melted chocolate. Turn the cups upside down so the chocolate coating is facing up (like in the picture). Place the remainder of the melted chocolate into a parchment paper cone with a small opening. Pipe loops around each cup, piping down from the chocolate base and back up. Refrigerate the egg carton cups until the chocolate has completely set. Once the chocolate has set, gently remove the chocolate cups from the egg carton cups. Be careful as the chocolate cups can easily break. Place a truffle into each chocolate cup and refrigerate until ready to serve. Makes about 2 dozen chocolate cups.

Truffles: 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 2 tablespoons (28 grams) unsalted butler 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Different Coatings for Truffles: Dutch-Processed Cocoa Powder Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate For Chocolate Cups: 1 - 3 ounce (85 grams) bar of semisweet or bittersweet chocolate, cut into small pieces 1/2 teaspoon shortening (like Crisco) 2 - Empty Styrofoam Egg Cartons

Die Lorelei

1. Ich weiß nicht
was soll es bedeuten

daß ich so traurig bin;
ein Märchen aus uralten Zeiten

das kommt mir nicht aus dem Sinn.
Die Luft ist kühl
und es dunkelt

und ruhig fließet der Rhein;
der Gipfel des Berges
funkelt im Abendsonnenschein.

2. Die schönste Jungfrau sitzet
dort oben wunderbar

ihr goldnes Geschmeide blitzet

sie kämmt ihr goldenes Haar.
Sie kämmt es mit goldenem Kamme
und singt ein Lied dabei;
das hat eine wundersame

gewaltige Melodei.

3. Den Schiffer im kleinen Schiffe
ergreift es mit wildem Weh;
er schaut nicht die Felsenriffe

er schaut nur hinauf in die Höh.
Ich glaube
die Wellen verschlingen
am Ende Schiffer und Kahn;
und das hat mit ihrem Singen
die Lorelei getan.

I Miss Rural Atmosphere

*Bavarian Village, Is beautiful right?

Country of this day: Germany
City/ Town of this day: Schwangau (Germany). Zakapone (Poland)

Women of this day: Mariann Birkedal.

Food of this day: Ratatouille.

Drink of this day: Italian Hot Chocolate~ (Fav. of Classique ♣ Naturel drink!).

Color of this day: Blue Sky and Light Brown.

Song of this day: Bergrosa (Sven Nyhus) and Bavarian Folk Song!.
Motto of this day: "Cheers!!"

What is there in your imagination, when you hear or see, a word or a picture related about village?

If I imagine a village. I have a picture in my imagination of a peaceful village, comfortable, always doing fun activities. When the harvest season has arrived must be celebrated with a party. Campfire at night and play folk music and dancing around the campfire. Really! I want there, feel the real nature of our country. Not like in the city, we always breathe real air of factories that are not healthy. But if there is no factory, what we wear clothes? we read a book or writing from what?. Surely we need a factory. Nobody knows the most beautiful village in the world? The Answer is....!!

When I searched on google, I saw the most beautiful villages in the world and I think the answer is our own peer!. Because we should be proud of our own villages and slums bad though but that's our village, whatever the form, wide, wonderful, our village, we should be proud of any situation. But according to Google the answer is:
1. Wallonia (Belgium) 22 villages
2. Canada (Quebec) 33 villages
3. France, 148 villages
4. Italy, 108 villages

I want go there!!.....

Boeuf Bourguignon

Cooking Time: 3 hours 30 minutes

Ingredients:

4 lbs beef shoulder (stewing beef)
6 oz bacon
4 carrots, peeled and sliced
1 onion, chopped
1 lb mushrooms, sliced
2 stalks celery, chopped
1 bottle red burgundy wine (young wine)
2 cups of beef bouillon (beef stock)
1ounce flour
4 tb olive oil
1ounce butter
1 small bunch parsley
1 sprig thyme
1 clove garlic, mashed
18 small white onions
Salt and black pepper

Boeuf Bourguignon Recipe

Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

Step 5: Mix the butter and the flour to make a paste.

Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes

Wine suggestion: Young red wine such as Beaujolais Villages , Saint Emilion.

Enjoy it :)

Sukiyaki

It's all because of you,
I'm feeling sad and blue
You went away,
Now my life is just a rainy day and I love you so,
How much you'll never know
You've gone away and left me lonely.

Untouchable memories
Seem to keep haunting me
Another love so true,
That once turned all my gray skies blue
But you disappeared,
Now my eyes are filled with tears
And I'm wishing you were here
With me soaked with love all my thoughts of you
Now that you're gone I just don't know what to do
If only you were here,
You'd wash away my tears
The sun would shine,
Once again you'll be mine all mine
But in reality, you and I will never be cos
You took your love away from me.

CHORUS:
Girl, I don't know what I did to make you leave me
But what I do know is
That since you've been gone there's such an emptiness inside,
I'm wishing you to come back to me.

If only you were here,
You'd wash away my tears
The sun would shine,
Once again you'll be mine all mine
But in reality,
You and I will never be cos
You took your love away from me.
Oh ~~ Baby you took your love away from me.

The Busy Day = Monday and Wednesday!

Country of this day: Sweden
Town/City of this day: Bratislava (Slovak Republic)
Women of this day: Julia Roberts
Food of this day: Lasagna (Italian)
Drink of this day: Happy Soda!
Color of this day: Gold
Song of this day: When You Say Nothing At All (Ronan Keating)
Motto of this day: "Keep Spirit!"

Okay! Enough with the homework and tests that you provide!. Okay it's not important. Now, i tell you about my little Junior High School. Every Monday and Wednesday me and my friends called "The Busy Day". Because a lot of homework, test and others. Most my friends doing homework at my class because they accomplished last night with what they did last night.

Who knew the country's busiest in the world? The answer is USA and Japan. In Japan Salaryman called "OVER-WORK" for the people who work as Salaryman. So, what do you think about "Monday and Wednesday?" Are the days that all is busiest day? Me..? Yes. But you...I guess.

The Mariann Letters

To: ML. Grandelsohn Brechtwald Diederich Friedrick

If someone said that I forgot you

Don't you hear

If someone said I was not faithful

Don't you hear

Much love to come closer

I refused

All because I love you..

If someone said I was not good

Don’t you hear

If anyone tell me changed

Don’t you hear

I refused

All because I love you

When you remember me, I remember you

When you miss me, also feel

I know you always wanted me

I do the best I can do

God knows you Love Me.

~I Love You~

NB: I know you angry with me, please forgive me!. This is not what you think.

Sorry, and I love you.

Mariann.

The Norwegian girl who loves German Boy.