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       Hi, bacause Christmas is coming I going to talk about Panettone.          The panettone is a sweet bread and is stuffed with dried fruits.Where it`s from nobody knows, but have a many legends about it`s source, with a one description in common: the panettone has a source in Milão, in Italy. One of this legends says that the panettone was created by a man in love,for he`s father-in-law. Today we have a big varieties like a chocotone, colomba pascoal,sorvetone etc.

 Lámen  Dattebayo So today I´m gonna talk about Lámen. Lámen is ja p anese dish. It is, basically, noodles, the sou p is made with some diferent ingredients, like  pork, chicken and other meats. It´s used  tar ê sauce in the sou p. For the sou p base is also used algae and greenery. It is commun the use of green algae,  pieces of  pork, bamboo shoot, chives, naruto (fishmeal with  pink swirl formal)   and boiled eggs. It became a  po pular dish after WW2, and it is considerate a ja panese symbol. There are diferent kinds of lámen. They´re classified by the change of seasonings of dashi.

Iceland - Traveling Day 7 Hello you there,  Today I´m going to share with you this day that I had in Iceland. So, for first I had a really long car trip but it was worth. I went to the Godafoss waterfall, in the NW of Iceland, which is the second powerfull waterfall in Europe, it´s really beautiful, I still can´t believe in the view that I had. By the way, it was snowing, so it was the first time that I saw snow.  After the Godafoss I went to the Mývatn Nature Bath, which is a lagoon in a place where the temperature gets low than 0º , but to make worth your entrace, the lagoon is warmish naturally. BTW, it was really good bath, really really good, but the only problem that I see is: you have to get out the comfortable water and run to the bathroom in a temperature of -3ºC. At least it is close. To end this day that I had in Iceland i´m gonna talk about the Vogafjós Farm Resort. It is really nice, the food and everything they serve there a made there, it´s really cool

In January 10, 2018 I went to Paris, France. With the intent to make a cultural travel with my friends. I stayed in a Disney hotel and make new friends. The hotel it’s very beautiful and has many characters around the place. In January 11, we went to eurodisney park and there I had lot of fun in roller coasters and other toys. I bought many thinks. And in the evening had a aurora’s castle  presentation and it’s like a magic world literally. In January 12, we learned a little about the culture and visited the main touristic points, like a louvre museum, the Eiffel tower and the triumph arch. There we shopping and we almost missed the bus to go back to the hotel. January 13, was the last day. We walk through the streets of Paris and watched the lion king musical. Natalia

Hello guys I came here to report an experience that I have lived since I was born, which is to coexist with great architectures of the churches of historical cities. I always try to travel to the interiors to visit cities recognized by IPHAN (Institute of National Historical and Artistic Heritage) as a historical patrimony of humanity. I have always been interested in the history of small cities, even because the urban always depended on the rural, and some of these cities impacted an entire world scenario in the economy. I have had excellent experiences visiting cities, more specifically the Estrada Real from Minas Gerais to Rio de Janeiro, I have known important artifacts in which they preserve our national identity. Generally, people from these cities are outgoing, and very friendly, usually helps whenever they need it. The festivals in these cities bring together people from all over the country to celebrate some important date for this region, which may be of some patron saint

Haggis- Food Haggis, the national dish of Scotland, a type of puddind composed of the liver, heart, and lungs of a sheep, niced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep's stomach and boiled. Haggis is inexpensive, savory, and nourishing. In Scotland in formerly was considered a rustic dish and was celebrated in Robert buns's lines "to a haggis" (1786), but in 21st century haggis is served with some ceremony, even bagpipes, particulerly on burns night and hogmanay, as the scots call their new years celebrations.