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#1
01-18-2002, 05:07 PM
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 New from Spain, ¡buenas noches! I just love to have found this forum. Please, bear with my poor English, if I seem a bit shy it is because it is not easy for me to write in English (oh, but my Spanish is just wonderful  If somebody needs to know something about Spanish cooking (recipes, ingredients, etc.), I'd be very happy to be useful. I also can answer questions about food from Russia and Cuba (don't ask, it is a long story  )I am wishing to learn a lot here! I am a serious amateur cook (is there such a thing?), and love learning every bit. Thanks for standing me. Cristina in Spain  |
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#2
01-18-2002, 05:16 PM
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 Welcome Christina!!! Glad to have you with us. You know you can start in the recipe forums with some new tapas Ideas cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#3
01-18-2002, 05:18 PM
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| From one serious amateur to another Welcome Adler. I too am a serious amateur cook and yes, there are lots of us who can proudly claim that title. My family and I spent a fabulous 2 weeks in Spain a few years ago. The Spanish people treated us very well and we had some excellent food and wine. You will enjoy this site and you will learn a lot. I know I have. Jock |
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#4
01-18-2002, 05:56 PM
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| Cristina bienvenido. Estoy seguro que usted lo gozará aquí. Soy también un cocinero de amature y yo aprenden algo nuevo aquí todos los días. Espero con ansia oír más acerca de sus aventuras con ruso y cocina cubana. |
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#6
01-18-2002, 06:29 PM
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| Welcome Cristina! So nice to meet you. Don't worry about your English, for many of us it's a second language.
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#7
01-18-2002, 08:02 PM
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| Hola! Este un pais para mucho gente estudie cocinar y mas otras cosas. Espanol de mio es malo, pero estudio con los otros gente en mi cocina. Welcome aboard!! Jaime (Jim!)
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#8
01-19-2002, 12:22 AM
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| Welcome Christina. I am sure that coming from such an intersting and BEAUTIFUL area of Europe you will have many things to say. Waiting for your posts
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#11
01-19-2002, 09:05 AM
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| bienvenidos Cristina! no te preocupes por el ingles. Lo escribes muy bien. Where in Spain are you from? I hope that you will enjoy yourself here and teach us all at the same time!
__________________ Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" |
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#12
01-19-2002, 11:41 AM
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| Hola, Cristina! Don't worry for an instant about communicating here. We're happy to hear whatever you have to contribute, no matter the language. Many of us are passionate amateurs, but everyone realizes how much we can learn from each other, no matter our backgrounds.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#13
01-21-2002, 06:57 AM
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| Ciao Cristina...and welcome to another Mediterranean newbie! Look at MY English, and don't worry about yours! This is an awesome site and you'll have a lot of fun here. Looking forward to your contributes! Pongi |
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#14
01-21-2002, 02:46 PM
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| Welcome aboard Cristina! You remind me of a tour guide I once had in Fuenjirola: he was Cuban, studied Russian in Cuba and Russia, and then settled in Spain where he spent most of his life. Anyone you know? (kidding!) Well, we're very fortunate to have you here. As Cape Chef suggested, you should start a tapas thread in the Recipe Exchange. I would also love to hear you talk about Spanish cheeses. Enjoy! |
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