In a pair. Ask and answer questions using could, mayand might, and words in parentheses. 1 where are you going on vacation? (We/Tabagon) 2 What are you doing on Wednesday? (We're watching a movie) 3 do you want to go kayaking? (I / fall into the water) 4 Why don't we do rock climbing tomorrow? (Rocks will be dangerous if it rains) what will the weather be like tomorrow? 6 tomorrow we have a math test. I hate tests. (This / is not so bad) Перевод знаю,само задание сделать

3 i like this picture very much4 tom started his new job last last week 6 april bought a present for her friend7 i drink three cups of coffee every day9 i borrpwedfifty dollars from my brother. 1,2,5,8 поавельные
2задание 2) i arrived in class early 3)aki goes to Usa every year 4)we have lived in chiba since1998 5) masa was born in tokyo in 1970 6)kawa didnt go to wsrk yesterday 7)atsuko went tonthe bank yesterday afternoon 8)yasuko had breakfast in bed this morning 9) yuki is going abroad next month 10) are you going to the movies tomorrow?

What is beshbarmak? Beshbarmak is a Kazakh national dish, which is prepared from mutton, beef meat or horse meat. The word "beshbarmak" translates as "five fingers". This is due to the fact that nomads preferred to eat with their hands (fingers).

To cook beshbarmak in Kazakh, we need the following ingredients:

1,5 kg of meat (you can choose what you prefer to taste - beef, horse meat or mutton), borshbukak dough, 4 onions, 1 large carrot, greens, sweet pepper and bay leaf.

If you have all the products necessary for preparing the dish, we can safely proceed to master the recipe for beshbarmak.

Beshbarmak: recipe

Every self-respecting hostess in Kazakhstan knows how to cook beshbarmak. And many of them try to change the traditional recipe, adding to it their own zest. We will cook with you beshbarmak according to the classic recipe. For this we need:

Thoroughly rinse the meat and cut it into several large pieces. Transfer the meat into a deep pan, pour 4 liters of water and put it on a small fire. Bringing the water to a boil, you need to reduce the heat and continue cooking the meat for 3-4 hours. Regularly remove the foam that forms on the surface of the broth and put aside a portion of the fat. Approximately one hour before the meat is ready add the pre-peeled vegetables and spices - carrots, onions, bay leaves, peppers and salt to the broth.