II. Writing. Write about the most interesting place you’ve ever been Use 45-50 words. Follow the plan.

- The most interesting place I’ve ever been is … It is (Where?)
- Its height/ length/ depth is …
- When did you go?
- Have you gone with your parents/grandparents/friends?
- What have you done/seen there?
- How have you travelled? (on foot/boat, by bus/car)
- How many days have you been there?
- Did you like the trip?
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The room I occupy is spacious and bright. The Windows are curtained with snow-white tulle framed by curtains of light brown hue. Wallpaper, yellow and orange, reminiscent of the light of the sun, which always contributes to a good mood. Furniture-minimum. In the left corner – a Desk, and near it-a chest of drawers. A wardrobe and sofa on the right, and next door stands the Ottoman. The walls are hung with a variety of photos. On some captured their own travel and Hiking, on the other-the sights of Russian cities, caught in the lens of my camera. Colorful pictures tell about descents on the rivers of Karelia: stunning sunsets and sunrises, and foam streams, and joyful faces of friends around the campfire. All photos as Museum expositions, from time to time I update. To friends it was interesting to visit me, and most diversify life. Visits friends call me fun. And I am very pleased to spend them.

Every nation living on Earth has its own history, traditions and, of course, features of the national cuisine. A cuisine is a certain set of cooking traditions passed on from generation to generation. A cuisine is often named after the place where it originated. The choice of ingredients depends on the region or country.Kuhnya southern provinces of France (Provence, Languedoc, Basco, Gascony) is characterized by the exigencies of food, the use of wine and spices, especially garlic and onions in large quantities. Residents of coastal use in your kitchen more seafood: fish, crabs, lobsters, crayfish, krevetok.Provansalskaya kitchen unthinkable without olive oil, tomatoes, artichokes and fragrant mountain trav.Travy Provence - adopter of the cooking southern French blend of dried herbs. cheeses in France not less than five hundred, and not to get lost in this variety, we turn to the classification of cheeses on the feedstock and consistency.