Professor Waldman

Professor Waldmann

I am ashamed to admit it, but I soon forgot my promise to my mother. At first I wrote every day. Then as I spent more time on my studies, I wrote fewer and fewer letters. I knew that my family would be worrying about me, but my desire for knowledge made me selfish and insensitive.

Professor Waldmann was an old man, yet his mind was as sharp as a razor. What he said excited me because I could see he was about to make a discovery that we would change the way we see the world forever. After the first lecture, I decided to speak to the professor and ask him to let me help him in his research. In order to really help him, though, I first had to study every paper he had written. For the next two months I worked night and day reading his research writings. With every word I read, I felt I was closer to knowing the secret of life.

When I had finished reading the last paper, I went to see the professor. The professor lived and worked on the top floor of one of the university buildings in Ingolstadt. I was very nervous as I climbed the old wooden stairs. The door was open, so I walked in. I called his name, but there was no answer. I went straight into his laboratory. No one was there. Although I knew it was wrong, I wanted to see how far he had gone with his research. His work was like a puzzle with some of the pieces still missing.

“Frankenstein”. His clear deep voice echoed around the room. I jumped with fright and turned towards him. He looked angry, and I saw at once that he was very ill. “Frankenstein, have you come to spy on your professor? Or are you here simply to pay a sick old man a visit?” “I had no idea you were ill, Professor. If I had known, I…” “You came to learn my secrets. Don’t you realize the danger of what you are doing? Do you think you can take my place?” “No, Professor. I simply want to offer my help. “Offer your help! You think you are very clever”. “Professor, you know I’m your best student, possibly the best student you’ve ever had. Why won’t you…” “That is the trouble. You know too much”. “I… don’t understand.” “I know you have learned everything that has taken me all my life to discover. I also know that you can wee where the last piece of the puzzle should go and I can’t, Frankenstein, I can’t.” “Why, Professor? I can help you. Together we can work more quickly.” “No, Frankenstein. My life is over. For weeks now I have hardly been able to get out of bed. In less than a month I will be dead. I need at least two more years to complete my research”.

I said nothing. It was easy to see that he wouldn’t live long. “Take me back to my room.” When he was back in bed, he spoke to me again. “Frankenstein, I am going to destroy my work.” I was so shocked I could not speak for some time. Finally, I said: “But, but, Professor, a whole lifetime’s work! You can’t…” “It’s my work and I will do what I like with it.” “But why?” “Because it is dangerous.” “Is it dangerous to find out the meaning of life?” “No. What is dangerous is to be able to create life.” “But think of what this will mean to medical research. It’s a revolution!” “Yes, but if the young people get hold of it… No. I must destroy everything before I dies. You understand, don’t you?”

My mind began to work very fast. I had to stop him from destroying his work. Them I thought of a way. I have an amazing memory, greater than even the professor suspected. I would try to remember everything as we destroyed it and write it down later. “You are right, Professor. I was wrong but now I understand. I willhelp you destroy your work.” I could see that he did not believe me. “But how do I know you will do it? “I have misjudged you, Frankenstein. Leave me now and come back tomorrow. I am tired”. I worked with the professor for the next two weeks. In this time I not only learnt everything that he had discovered, but I also saw how close he was the breaking the code of life.

The day he died he called me to his bedside. “We have destroyed my work. Now you must forget everything that you have seen. Swear it.” I muttered something to myself and he seemed satisfied. Then he lay back and never spoke again.

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Frankenstein begins his story

(This story was told for a period of five days. During that time Frankenstein was hardly able to speak for more than a minute without a rest. At times he could say no more than a few words, but slowly the terrible story was told. This is a warning to those who think that they’re like God, have the right to give life and take it away).
I spent my childhood in Geneva, Switzerland. I had everything that a child could want: a mother who adored me, two younger brothers, Ernest and William, who admired me, and a perfect friend, Henry Clerval, who was possibly the most loving faithful friend that anyone could hope to have. I also had a sister, Elizabeth, who was not my real sister but a girl my parents adopted when she was very young, because her family was too poor to look after her. Elizabeth was four years younger than me, and although we were like brother and sister, a love grew between us that was much greater than the love a brother and a sister usually feel for each other. Finally, there was Justine, a loyal and caring servant, who was more like a sister to me than a maid.
As I was growing up, two things happened which changed me forever. The first thing happened one day as I was walking in the mountains around Geneva. Although it had been a beautiful sunny day, it suddenly became very dark and I saw lightning in the sky. I looked for a tree to shelter under because I knew it would soon start raining. Eventually, I saw a large tree with strong branches covered in leaves. I was only a few yards away from it when the tree was struck by lightning. It burst into flames and burnt down in a few seconds. This experience made me realize the incredible power of nature. I began to think that if this power could destroy life, it could also create life. At this point in my life I decided that I wanted to understand that power and find a way of using it. Somehow, I was sure that the mystery of life itself was in that power.
The second thing that changed my life was my mother’s death. I loved her very much. She was the kindest and purest person I’ve ever known. She saw life as a gift from God. It was her love that kept our family very close. During the last few weeks of her life, I stayed with her the whole time. One day, as I was reading to her, she took my hand and gently pulled me towards her. As she looked at me her eyes were, as always, full of love and gentleness.
She stopped for a moment to find the right words. She was very weak and could only speak in a whisper.
“Victor, you must take my place now. You should keep our family together and look after your brothers. You love Elizabeth and you know that I have always wanted you to marry. As soon as you finish your studies, I want you to promise to come back and make her happy, as I know she will make you happy.”
After speaking these few words she fell back on her pillow, exhausted. Three days later she died with a smile on her lips, sure that I would keep my promise. Thank God she never lived to see what happened to her loved ones.
I was too young, and too selfish perhaps, to understand the importance of what my mother had asked of me. All I wanted was to get away from that place of sadness and concentrate on my studies.
That summer I sat my university entrance exams and did brilliantly. I got the highest marks in the country and won a scholarship to study natural sciences at the University of Ingolstadt, one of the best universities in Switzerland. I had heard about the famous Professor Waldmann and the research he had been doing there. Some said he was about to discover the secret of life.
I knew it was difficult for my father, who had still not got over my mother’s death, but I could see that Elisabeth could help him more than I could and so I decided to leave for Ingolstadt as soon as possible. I packed my bags and said goodbye to my family, promising to write often.
When I went to kiss Elisabeth, she held me away from her and looked at me.
“You will write Victor, won’t you?”
“Of course I will, my dearest. Believe me.”
“I feel there is a fire inside you that will not let you rest. I am afraid it will burn you up unless you are careful. Promise you will be careful, Victor. We have lost our darling mother, and nothing can replace her, but we are still here and need you just as much as she did. Don’t forget that.”
She smiled and hugged me tightly.
“God be with you, Victor. May he keep you safe and bring you quickly back to us.”
I arrived in Ingolstadt 24 hours later.

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Supper, Elevenses, Brunch and Merienda

Supper is the name for the evening meal in some dialects of English –  the last meal of the day. Originally, in the Middle Ages, it referred to the lighter meal following dinner. The term is derived from the French souper, which is still used for this meal in Canadian French, Swiss French and sometimes in Belgian French. It is related to soup. It is also related to the German word for soup, Suppe. In England, whereas “dinner“, when used for the evening meal, is  formal, “supper” is used to describe a less formal, simpler family meal. In some areas of the United Kingdom, “supper” is used to describe an evening meal when dinner has been eaten around midday. In some northern British and Australian homes, as in New Zealand and Ireland, “tea” is used for the evening meal. In parts of the United Kingdom, supper is a term for a snack eaten after the evening meal and before bed, usually consisting of a warm, milky drink and British biscuits or cereal, but can include sandwiches.

Elevenses. In the United Kingdom, Ireland and some Commonwealth realms, elevenses is a snack that is similar to afternoon tea, but eaten in the morning. The name refers to the time of day that it is taken: around 11 am. In Australia and New Zealand, elevenses are called morning tea or smoko (often little lunch or playlunch in primary school). Choice of foods consumed at morning tea vary from cakes, pastries or biscuits, to just coffee. In Sweden elevenses is a tradition mostly associated with old people, the Swedish word is “elva-kaffe” meaning “eleven-coffee”. It is often served with some kind of cookie.

Brunch is a meal eaten between breakfast and lunch.Some colleges and hostels serve brunch, especially on Sundays and holidays. These brunches are often serve-yourself buffets, but menu-ordered meals may be available too. The meal usually has standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes. However, it can include almost any other type of food served during the day. Buffets may have large roasts of meat or poultry, cold seafood like shrimp and smoked fish, salads, soups, vegetable dishes, many types of breadstuffs, and desserts of all types. Brandy milk punches, Bellinis, and Bloody Marys are popular brunch cocktails. Often, however, the term brunch refers more to breakfast than lunch.Brunch meals are prepared by restaurants and hotels for special occasions, such as weddings, Valentine’s Day, or Mother’s Day.

Merienda is a light meal in Southern Europe, Latin America, and the Philippines. People usually have it in the afternoon or for brunch, it fills in the meal gap between lunch at midday and dinner, or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, cookies, yogurt, and other snacks accompanied with juice, chocolate, coffee, spirits, and other beverages. It is typical for Argentines to go to a café to have merienda. A typical order consists of tostadas served with dulce de leche (a typical Argentine caramel-like ) and jam. It is accompanied by café con leche (coffee with steamed milk) and orange juice. North Americans may relate this light meal as a type of “second breakfast.” In the Philippines, merienda (Filipino: meryenda or minandál) refers to the light meals similar to afternoon tea. Merienda taken in the early evening just before dinner is referred to as merienda cena. In Catalonia, the Valencian Country and the Balearic Islands, it is called  berenar in Catalan. It is commonly eaten with pa amb tomàquet and a few slices of cured ham. It is a simple meal as you must keep the  appetite for the proper dinner.

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Pen pals around the world

Hello,

My name’s Marta. I’m 10 and I’m from Catalonia. I live in a little village near the Ebre river. I haven’t got any brothers but I’ve got four sisters. I live on a farm. We’ve got chickens, a horse, sheep, cows, and a pig. I like animals. I can ride a horse. Please write soon.

Marta Penedés, Campredó, Catalonia.

Hi,

My name’s Javier and I live in Buenos Aires. Buenos Aires is a big city in Argentina. I haven’t got any brothers and sisters but I’ve got lots of pets – a dog, two budgies, and four tortoises! My favourite pet is my dog, Ringo. I like sport. I can play basketball and volleyball. Do you like sport

Please write to me,

Javier Gallego, Buenos Aires, Argentina.

Hello,

I’m from Milan in Italy and my name is Marc. I’ve got one sister, two brothers, and a cat called Mimo. We live with my granny and grandad. I like music and I can play the guitar. I like football too. I’m the goalkeeper for the school football team.

Please write!

Mario Calvino, Milan, Italy

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Eel and eel sauces

Fishmongers usually sell eels  live. Eels are a traditional ingredient in the typical French freshwater fish stew, Matelote. They’re also very popular in Catalonia. Hot-smoked eel is considered a delicacy and is popular in Northern Europe, while jellied eels are a traditional and popular dish in the East End of London.

Eels Cornish recipe

Skin, empty, and wash as clean as possible, two or three fine eels, cut them short, and just cover them with cold water; add sufficient salt  to season them, and stew them very softly from fifteen to twenty minutes.

When they are nearly done, strew over them a teaspoonful of minced parsley, thicken the sauce with a teaspoonful of flour mixed with a slice of butter, and add a quarter of a pint of cream. Give a boil, lift the fish into a hot dish, and stir the juice of half a lemon into the sauce; pour it upon the eels, and serve them immediately. Very sweet thick cream is, we think, preferable to clotted cream for this dish. The sauce should be of a good consistence, and a dessert spoonful of flour will be needed for a large dish of the stew, and from one and a half to two ounces of butter. The size of the fish must determine the  quantity of liquid and of seasoning that they will require.

 

Eel sauce

Also called Nitsume, Unagi or Kabayaki, it is a sweet and salty sauce that goes  over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. This sauce is used over fresh cooked noodles for a quick snack. 1/2 cup of dashi can be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home).

Smoked eel and crisp pork belly confit with baby beetroot and horseradish cream

Ingredients

For the horseradish cream

Preparation method

  1. Rub the pork belly all over with  sea salt, then with garlic. Scrunch the thyme and three of the bay leaves in your hands, and rub these all over .  Cover and leave in the fridge for 24 hours.
  2. Preheat the oven to 140C/285F.
  3. Remove the garlic and herbs from the pork and reserve. Warm the duck or pork fat in a roasting tin  until it becomes liquid. You may need to add more fat. Add the reserved garlic and herbs, and bring the fat to the boil. Cover with a heavy lid, put in the oven and cook for about three hours. Place in the fridge overnight.
  4. The next day, wash the beetroot and place them in a pan of cold water with the  bay leaves. Bring to the boil and simmer for 40-50 minutes or until tender. Cool the beetroot  in the liquid, then  peel off the skins. Purée two of the beetroots in a food processor or blender. Stir in the olive oil to give the purée a consistency.
  5. Make the horseradish cream by stirring all the ingredients together. Cover and refrigerate .
  6. Remove the solid pork belly from the roasting tin. Turn the pork over.
  7. To serve, spoon some horseradish cream onto each plate, add three beetroots (sliced if you like), some slices of pork belly and some pieces of eel fillet. Finish by garnishing with  leaves, and spooning beetroot purée around each plate.
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Order of adjectives

http://esl.about.com/od/grammarstructures/a/adjective_order_2.htm

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Breakfast

BREAKFAST MENU
Orange juice and breakfast cereals are available in the dining room. Please tick which of the following you would like included in your full English breakfast or tick one of the lighter options available.Thank you

Full English

 Grilled sausage

2 rashers of grilled bacon

Fried egg

Fried bread

Mushrooms

Grilled fresh tomatoes

Tinned tomatoes

Baked beans

Lighter options

Scrambled eggs on toast

Poached eggs on toast

Baked beans on toast

Tinned tomatoes on toast

Breakfast is the first meal taken after getting up from a night’s sleep, most often eaten in the early morning before  work. Breakfast foods varyfrom place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetable, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee or fruit juice. Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, black pudding, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods. Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that say that people who don’t have any breakfast may have problems with concentration, metabolism, and weight.

Full English Breakfast

The normal ingredients of a traditional full English breakfast are bacon, poached or fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter and sausages, usually served with a mug of tea. Baked beans are also considered an important part of the breakfast. Because  everything is fried in this meal, the term “fry-up” is accurate. Black pudding is added in some regions, and mashed potatoes (called potato cakes). Onions, either fried or in rings, are also used.

Continental breakfast

Continental breakfast is a light mealto satisfy one until lunch. A typical continental breakfast consists of coffee and milk (often mixed as cappuccino or latte) or hot chocolate with a variety of sweet cakes such as  croissants, often with a sweet jam, cream, or chocolate filling. It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, yogurt or cereal, or a slice of cheese. Some countries of Europe,  the Netherlands or in Scandinavia, add fruit and cheese to the bread menu and occasionally a boiled egg or a small serving of salami.

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E-mails and postcards

Dear Jenny.
I came to see you this afternoon but you weren’t at home.
Do you want to go to the cinema tonight? The film starts at eight, so Peter and I will meet at my house at seven. Jane can’t come because it’s her father’s birthday today and they are going to a restaurant for dinner. After the film we can go to The Coffee house . There’s a new group playing there tonight.
I’ll see you at my house at seven. Don’t be late.
Love,
Mike

1st Mai

Dear Peter.
How are you? Guess what? If I pass my English exam this year, I can go to Blackpool. Can I stay at your house? You can show me Blackpool. Oh, I’m so happy and excited. Please write soon!
Lots of love,
Anne

15th May

Dear Anne,
Oh no!!! Guess what? If I pass my Catalan exam, I’m going to Barcelona. But don’t worry! Catalan is my worst subject. Perhaps I can show you Blackpool after all. And yes, you can stay at my house.
Love,
Peter

E-mails

New York, 20 October

Dear Pen Friend,
My name is Albert. What is your name? I am ten years old, and you? It is nine o’clock in New York. What time is it in Barcelona?
Write soon,
Albert

Barcelona, 3 December

Dear Albert,
Thank you for your letter. My name is Victoria. This is me and my pet snake, Hilda. I am eleven years old and Hilda is two years old. Do you have a pet? Oh, It’s nine o’clock in Barcelona. Three o’clock in New York, right?
Love,
Victoria

14 April

Dear Victoria,
This is my school, Robert Burns School It is in Scotland. I like my school. We have a good snack bar, a big playground and 24 classrooms. I have two teachers: Mrs. Barthes and Mr. Chips. Mrs. Barthes is from France and she is only twenty years old! She is always very nice.
Mr. Chips is English, from London. He likes animals; he has a dog and a big, white cat, Tabby. I like Mr. Chips a lot. Write soon,
Your pen friend,
Michael

14 June

Dear Mum and Dad,
How are you? I am very happy here. This summer camp is fantastic, Here is a photograph of my new friends. Xavi is fifteen. He is French. Betty is ten. She is from Tortosa.
We always get up at seven and go to bed at ten. The food is very nice and we have a television.
Love,
Peter
P.S. Please telephone soon. The number is 763-1054. Can I have some money, please? I don’t have any.

Atlantic City, 10 August

Dear Victoria,
How are you? I am very happy because it is summer and I am in Atlantic City (my mother is from here). I don’t like the winter in New York because it always snows and it is very cold.
This is a photograph of my brother Peter and my friend Jim at the beach in Atlantic City. Peter is on the right and Jim is on the left. Do you like Peter’s new bike? It is the orange one. Do you have a bike?
By the way, who do you like best: Michael Jackson, Paul McCartney or Olivia Newton John? I have a lot of Michael Jackson Cds, he is my favourite.
Write soon, love
Albert

Barcelona 10 April

Dear Albert,
Thank you for the letter and photographs. I love the one of Michael Jackson. It is my brother’s birthday tomorrow and we are going to go to the zoo in the morning and to the circus in the afternoon.
On Saturday we are going to go on holiday to Marseille. It is a very nice city and we have a house near the beach there. When are you going to visit Barcelona?
Lots of love,
Victoria
P.S. I have a bike too. It is red and green.

 

Edinburgh Saturday 18 March

Dear Mum and Dad,
We are in Edinburgh today. Tomorrow we are going to Loch Ness. It is sunny here, buy I wear a coat in the evening because it is cold.
This is a photograph of my friends; on the left is Mr. O’Donnell, He is Scottish and very nice. He has a brown dog, Harry. He is wearing a skirt. Patrick is the small one. He is from Ireland, On the right is Pip. He is fantastic. Do you like Pip’s skirt? I’m going home in April.
Lots of love
Rita

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Formal letters, asking and sending information

A letter in application for a job

Dear Sir/Madam,

I am writing this letter to apply for the position of student assistant that I saw advertised on your website. I am interested in working in the teachers’ resource library, or in the accommodation department.

I have recently graduated from the WSB Business School in Warsaw and received high grades in both my English and Business Courses. In addition, we had to use all of the Microsoft Office programs in the preparation of our finished assignments, so I am able to do most things with computers.

Since I was 15 years old I have helped my father to run his small import-export business. I have been involved in helping a variety of clients and also the general administration of the business. In the past 2 years I have worked in the WSB library, helping teachers and students to find and use the resources there. This experience has given me the ability to deal with the needs of all types of people.

I have an outgoing, diligent personality and find that I enjoy the challenges of working in busy environments. In addition, my studies and experience have taught me to be accurate and efficient in organising my work so I would be a valuable addition to your school.

I look forward to hearing from you.

Yours faithfully

Pawel Minescz

 

Dreamtime Movies Universal Ltd
54 Oxford Road, Skagnes SK3 4RG
Tel: 0223 123 4567 Fax: 0223 765 4321
Email: info@dreamtimemovies.com.uk

Date

Lingua Services Galactic Ltd
69 Milk Street
LONDON SW7 6AW

Dear Sirs

Translation Brochure

I would be grateful if you could send us your brochure and price list about your translation services.

We are currently developing our sales literature and web sites and are interested in translating these into five languages apart from English.

I look forward to hearing from you.

Yours faithfully

Andrea Philips

Andrea Philips
Marketing Manager

 

Lingua Services Galactic Ltd
69 Milk Street, LONDON SW7 6AW, UK
Tel: +44 20 123 4567 Fax: +44 20 765 4321
Email: info@linguaservicesgalactic.com


Date

Ms Andrea Philips
Dreamtime Movies Universal Ltd
54 Oxford Road
Skagnes
SK3 4RG

Dear Ms Philips

Translation Services & Fees

Thank you for your letter of 22 January enquiring about our translation services.

Lingua Services Galactic offer a full range of translation services to help you in the development of sales literature and web sites. I have pleasure in enclosing our latest brochures and price list from which you can see that our prices are highly competitive.

I look forward to calling you in a few days.

Yours sincerely

James Brown

James T Brown
Sales Manager

Price Change Notice

Symphony of Sound
12 Main Street, Arrington, Tennessee, 37014
Tel: (615) 395-8765

November 21st, 20–

Alicia Hathoway
14 Sparks Rd
Arrington, Tennessee, 37014

Dear Ms. Hathoway:

Forthcoming Price Change

Season tickets for this year’s symphony are going on sale next month.

As you probably know, rental prices have skyrocketed throughout Tennessee this year. Due to our increase in rent at the Arrington Forum, we are finding it necessary to raise the price of our season tickets from $228 to $275.

We hope that you will consider purchasing season tickets for next year despite this change. The Arrington Symphony has been together for 23 years, and relies on season-ticket holders to fill 25% of the seating at each event. Without your support the Arrington Symphony could be forced into retirement before its 25th anniversary.

To purchase tickets for the 20– season, please visit our website at www.arringtonsymphony.net, or call the ticket agent representative at (615) 395-8750.

We look forward to having you in our audience again next year.

Yours truly,

Colin Fairchild

Colin Fairchild
Promotional Director

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Sauces

All-i-oli Sauce
8 garlic cloves, minced
1 cup extra-virgin olive oil
Salt

In a mortar, add the garlic. With the mortar running, slowly put in enough oil until the mixture is thick. Season with salt.

Picada Sauce
2 cloves garlic, peeled and minced
1/4 cup almonds, roasted
1/4 cup hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped parsley leaves
Olive oil
Salt and pepper

Using a mortar or a food processor, grind the garlic, nuts and bread together. Add the parsley and enough oil to the mixture to form a thick paste. Season with salt and pepper.

Samfaina Sauce

1 cup extra-virgin olive oil
2 1/2 cups eggplant, unpeeled and diced
2 1/2 cups diced zucchini (courgette), unpeeled and diced
3 cups fresh tomatoes, peeled, seeded and chopped
3 red pepper, roasted, peeled and thinly sliced
5 cups onions, thinly sliced
2 tablespoons garlic cloves, chopped
Salt
Black pepper

Heat oil in large pot. When the oil is hot, add the onions. Season with salt and pepper. Saute until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Saute until gold, about 4 to 6 minutes. Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Cook until the liquid as evaporated, about 30 minutes. Taste and season if necessary.

Sofregit Sauce

1/3 cup extra-virgin olive oil
1 cup onion, chopped
1 teaspoon garlic cloves, minced
1 cup plum tomatoes, peeled, seeded and chopped (fresh or tinned or canned)
1 teaspoon flat-leaf parsley, minced
1 teaspoon sage, minced
Salt and pepper, to taste

Heat a pan and put in the olive oil. When the oil is hot, add the onions and cook over low heat until they turn golden brown, about 20 minutes. Stir in the garlic and cook until it begin to color slightly, about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions, about 20 minutes. Add the parsley and cook for another 10 minutes. Add salt and pepper to taste.

Romesco Sauce

3 dried peppers, seeded and minced
1 small pepper
3 whole garlic cloves
2 slices white bread, crust removed
1 cup tomatoes, peeled, seeded and chopped
1/2 cup almonds, roasted
1/2 cup hazelnuts, roasted
4 tablespoons extra-virgin olive oil
2 teaspoons vinegar
1 tablespoon finely chopped parsley leaves
Salt, to taste

In a large pan, over medium heat, add the oil. When the oil is hot, add the peppers. Saute for 1 minute and remove from the pan. Reserve the oil. In a food processor, combine the peppers and garlic. Process until a paste forms. Add the reserved fried bread, tomatoes and nuts. Add the vinegar, 2 to 3 tablespoons of the reserved oil and season with salt. Process for 15 seconds. Add the parsley and process for 5 seconds. Remove and store in a container under refrigeration.

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