k o m c Magazine c n v e i s d Are you(th) o sensitive n enough? i Do you know what a is the meaning of these words in Turk覺sh?
French Food To Try Before You Die Part 2
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Boulangerie française By: Killian Jalodin French Food to try before you die 3-6 By: Julie Roux Do you know what is the meaning of these words in Turkısh? 7-9 By: Yurdanur Ahsen Uyar Interview about Karen Sack 10-13 By: Camille Arnaud Are you(th) sensitive enough? 14-19 By:Mariola Włodarczyk How to make Quiche Lorraine 20-22 By: Julie Roux
Enjoy :)
3 Tips To Staying Cool During Your Summer Workout Hydrate, hydrate, hydrate. Maintain salt-water balance by drinking plenty of fluids (preferably water) before, during and after physical activity. Avoid alcoholic and caffeinated beverages. Exercise smarter, not harder. Work out during the cooler parts of the day, preferably when the sun’s radiation is minimal — early in the morning or early in the evening. Decrease exercise intensity and duration at high temperatures or relative humidity. And don’t hesitate to take your exercise inside, to the gym, the mall or anyplace else where you can get in regular physical activity. Ease in to summer. Allow your body to adapt partially to heat through repeated gradual daily exposures. “An increase in the body’s circulatory and cooling efficiency, called acclimatization, generally occurs in only four to 14 days,” Franklin said.
Boulangerie française Un bon croissant au beurre, une baguette encore tiède, un millefeuille à se damner... Gourmands et gourmets, les Français sont plus que jamais amoureux de leurs boulangeries et de leurs pâtisseries.
Baguette Monge Farine de froment et levain liquide. Baguette croquante à la mie crème, goût délicat de lait et de noisettes.
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Dans la cuve d’un robot, réunir la farine, le sel, 30 g de sucre. Faire tiédir le lait, y délayer la levure puis le verser petit à petit dans la cuve du robot et mélanger jusqu’à obtenir une pâte lisse. Ajouter alors 20 g de beurre en morceaux et pétrir jusqu’à ce que la pâte ne colle plus. Laisser reposer la pâte entreposée dans un récipient et recouverte d’un torchon humide jusqu’au lendemain. • 2Étaler la pâte en forme de carré, disposer en son centre 90 g de beurre préalablement aplati au rouleau. Replier chaque angle du carré vers le centre, puis étaler à l’aide du rouleau dans le sens de la longueur. Ramener ensuite le haut de la pâte vers le centre, puis rabattre le bas par-dessus. Laisser reposer de nouveau 30 min. Renouveler cette opération 3 fois, en laissant reposer 30 min à chaque fois. • 3Préchauffer le four à 220 °C. Réaliser un sirop avec 100 g de sucre et l’eau en portant le mélange à ébullition, puis réserver. Badigeonner les croissants de dorure (jaune d’oeuf battu dans l’eau), puis les cuire à 220 °C durant 15 min environ, suivant leur taille. Les passer au sirop dès leur sortie du four
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French Food to try before you die Part 2 of 3 A crème brûlée.
It’s delicious, fun to prepare, and a perfect way to warm up a cold winter night.
Ingredients 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water
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Directions Preheat the oven to 325 degrees F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
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Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. Propane Gas Torch Safety: Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to “finger tight� when finished using the torch. Children should never use a propane gas torch without adult supervision.
bon appĂŠtit 5
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Do you know what is the meaning of these words in TurkĹsh? I came as a volunteer from Turkey to Kocani a mounth ago. I will stay here 9 more month. So, I need to learn Macedonia language. I have gone to Macedonian language course for the last three weeks. I have learned the same meaning in Tßrkish or similar many Macedonian words. So, I have started to learn easly. I am sure, when you will read these words, you will not forget these words. Let’s now approach the above mentioned words; As it is known to all Macedonian people;
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English
Macedonian
BAG PUFF PASTRY HOUR BED LİNEN COOKWARE TİCKET PAN OLİVE SHAWL CASTLE GLASS LEEK SUGAR TEA ROASTED CHİCKPEA GRANDFATHER SNOCK COLOUR COFFEEPUT MATCHES MEATBALL SHOPPİNG CENTER PART RAKİ POP/FİZZY LEMONADE BOUQUET TRAY MONEY BALLOON HALL
Turkish
ЧАНТА БУРЕК СААТ ЧАРШАВ ТЕНЏЕРЕ БИЛЕТ ТАВА ЗЕЈТИН ШАЛ КАЛЕ ЏАМ ПРАЗ ШЕЌЕР ЧАЈ ЛЕБЛЕБИЈА ДЕДО ЧОРАП БОЈА ЏЕЗВЕ КИБРИД ЌОФТЕ ЧАРШИЈА ПАРЧЕ РАКИЈА ГАЗОЗА
ÇANTA BÖREK SAAT ÇARŞAF TENCERE BİLET TAVA ZEYTİN ŞAL KALE CAM PIRASA ŞEKER ÇAY LEBLEBİ DEDE ÇORAP BOYA CEZVE KİBRİT KÖFTE ÇARŞI PARÇA RAKI GAZOZ
БУКЕТ ТЕПСИЈА ПАРА БАЛОН САЛОН
BUKET TEPSİ PARA BALON SALON
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On the other hand, Let’s consider to similar words. For instance; The domata is called patlican in Macedonia. The eggplant is called sin patlıcan in macedonia. Howover The eggplant is called patlican in Turkey If you want to drink without sugar tea in restaurant in Turkey. You shouldn’t say beş şeker. Because beş is mean five in Turkey. Probably, Waiter will put five sugar on your tea. One day ıf you go to Turkey, you remember this recommentation İt is understood that most of the Macedonian words are similar to Türkish words. I would like to tell you in advance that you can learn many Turkish words easly. So, you are laying the foundations of learning turkısh words. I have learned these words yet. Howover I am sure, I will learn more same words.
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Interview about Karen Sack Interview about Karen Sack, our english teacher and volonteer in MacĂŠdonia. I let you discover... -First can you introduce yourself ? My name is Karen Sack. I am married and have a son and daughter. I have been fortunate to have traveled extensively for work and pleasure. My husband and I homeschooled our children in Northern California and my career has been in sales; first selling specialty and commodity chemicals primarily to the pulp and paper industry and then selling ad space in a weekly news magazine, The North Coast Journal.
-What brought you to Macedonia ?
My husband, Gary and I came to Macedonia to serve as Peace Corps Volunteers. We arrived in September of 2013 and will complete our service in November.
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-What is your job at the association? My primary job with the Peace Corps is to spread goodwill. I was assigned to Mobility Kocani, an NGO which represents and is comprised of physically disabled individuals in northeastern Macedonia. With much community support we successfully completed a renovation of the Mobility Club House; one of the main parts of that project was to make the Club House bathroom accessible to individuals with physical disabilities. Currently I am dividing my time between teaching English classes, working with the Public Library and most recently working with the Kocani Hospital. Library staff and I recently got a shipment of books in English and are now working on upgrading computers for the public. The Kocani Hospital is in the process of opening a new Physiotherapy Center and we are trying to obtain exercise equipment which would benefit the physically disabled of the area. -You are now on a mission to Kocani . How long in total? Our total time in Macedonia will be 27 months. The Peace Corps provided an excellent three-month training program when we arrived. 11
. It included instruction in learning the Macedonian language, cultural differences, how to improve the capacity of the organizations to which each of us is assigned and most importantly increase our understanding of Macedonians and their understanding of Americans. -What do you think this experience will bring you , on a personal and professional level? While here in Macedonia I have started a blog at: https://themacedonianconnection2.wordpress.com/ It describes my experiences here. When a person travels the globe they learn that they have more in common with others than might first appear. Cultural differences exist due to different places of birth, however, we all share basic needs and hopes for a better world to pass along to our children. Personally, I enjoy meeting and helping new people and hope that those people with whom I have interacted will remember me fondly. Professionally, I have seen the value of networking and enjoyed working together with my Macedonian friends on projects that made a positive difference for them and others.
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- How do you like living in Zrnovci ? My husband and I are delighted to live in the very small village of Zrnovci. The villagers are very welcoming, our residence lovely and our host family is pleasant. Our village is situated at the base of the PlaÄ?kovica Mountain where we love to go hiking as often as possible. Every day I commute across the valley to Kocani which is the very nice small town where I work. - And people ? Macedonian people are extremely kind and generous. As an example, during our Mountain hikes strangers have invited us to join them for meals. A hand shake and a cup of tea are just a step away - And do you already know what you will do next? We look forward to whatever adventure presents itself to us when our service with the Peace Corps is completed. Karen and Gary, thank you for all!
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Are you(th) sensitive enough? During my EVS in Macedonia, I was invited for a training titled “Are you(th) sensitive enough?� This double meaning wordplay perfectly described core of the training course topic - Developmental Model of Intercultural Sensitivity by Milton J. Bennett.
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Some people say that life is a travel, but I believe, that life may be constructed from many, many travels :) I started travelling lately during the studies, but I quickly found out that discovering new lands and cultures is something which makes my spirit flies. First was 3 weeks student exchange to exotic Brazil, after I was living 8 months in Spain, and currently I’ve spent 2 fantastic months in Macedonia, but mostly what I did, were simply few days trips just for holidays or long weekends.
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Each trip is different but I’m always curious about places I’m visiting. I’m trying to get known as much as I can to understand the differences, and the best way for that I believe is hanging out with local people, eating and drinking local specialties, learning few words in official language, not to mentioned about history and legends which is my hobby. :)Despite I visited 20 countries I’ve never take a look for multiculturalism in theory. :)
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Going to the point -> during few days in Struga, we got familiar with the model of Milton J. Bennett. He served as a U.S. Peace Corps volunteer in Micronesia, and during this period he elaborated intercultural communication concept. His model is constructed from 8 steps. 1. Ambiguity 2. Getting to know other culture 3. Understand of other culture 4. Tolerance of other culture 5. Acceptance of differences 6. Appreciation of diversity 7. Adaptation 8. Ability to function in other culture Ambiguity is something with many meanings. So imagine you are in foggy zone. You know that something is in front of you, but you don’t know what, just like in dark room. You are trying to guess what it can be, which shape it will take, what will be the smell of it. Our minds are usually full of judgement and stereotypes.
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We get used to certain habits and behaviors. Than you meet other culture and it appears that it’s different. So you encounter the point where you see a lot of meanings, which makes a big mess in your head. You start questioning why? If you are curious, you start to collect the information in order to fulfill the gap, until you understand that difference exists. When you take a taste of other culture and you understand it you may start tolerate the differences. Tolerance has to force stereotypes, prejudices, and discrimination [there is no positive discrimination. It’s negative always!] Tolerance is not equal to acceptance. Tolerance can be described by the perspective: I know you are there but I’m here. You still have a gap to close yourself and take step back. It’s a bubble, kind of safe zone where you are and think “Let’s keep the distance”. When you want to take step forward and go out from the safe zone acceptance comes. So you not only tolerate but accept differences. You are not anymore in bubble but behind transparent wall. You collect more and more information, you are meeting people, touching the culture. You know more about other culture and it may increase your fascination about it. You start to appreciate diversity.
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The next may come adaptation – you adapt differences and it makes you richer. Adaptation is always voluntary, it’s your choice. It’s opposite situation to “melting point” where you are forced, somebody pushes you to adapt situation. When you came across all 7 steps you are able to function in other culture. The key to reach this point is following: you should be open and brave enough.
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Bonus: How to make Quiche Lorraine A classic and one of the easiest recipes on this list, it is always a hit. The secret is to achieve the perfect balance between the soft and creamy batter and the salty and crunchy bacon. Perfect if you feel like cooking but don’t have much time. Ingredients : • All-purpose flour, for dusting • Tart Dough • 10 ounces slab bacon, cut into 3/4-by-1/4-by1/4-inch strips • 3 large eggs • 2 cups heavy cream • 3/4 teaspoon coarse salt • 1/4 teaspoon freshly ground pepper
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Instructions : 1. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees. 2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on. 3. Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain. 4. Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top.
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Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
For dessert: A French lemon tart to end on a fresh and sweet note, whose recipe you can find in the next magazine
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The magazine was created in cooperation with EVS volunteers in Association Pavel Satev- Kocani and eWorld Community Association Pavel Satev- Kocani Karl Marks 64 2300 Kocani
May 2015 http://organizationpavelsatev.blogspot.com/ pavelsatev.org.mk Editors Sara Gorgieva Filip Vojnovski