SIMPLE PAST OF REGULAR VERBS

simple present	simple past
I walk to school.	I walked to school.
She works downtown.	She worked downtown.
They help on Tuesday.	They helped on Tuesday.
He asks a lot of questions.	He asked a lot of questions.

PRESENT FORM AND TO BE-PAST

BUSKAID

Buskaid is an initiative offering high quality string tuition to impoverished youngsters at its Music School in Soweto. A registered charity in the UK, US and S Africa, Buskaid needs to raise £135,000 annually.

Among the difficult environments of the Soweto neighbourhoods, one of the poorest regions of South Africa, is an ensemble of 28 young people with talent and a love of classical music.

The Buskaid String Ensemble is regarded as a diamond in the rough that is slowly developing its true brilliance and potential.

They have performed with major orchestras such as the 'Soul' of France, and have played for such prominent figures as Queen Elizabeth II of England and the First Lady of the United States, Michelle Obama.

The ensemble helps the Soweto community get ahead by offering an alternative to violence, drugs and alcohol.

MY RECIPE FROM BELGIUM

Hutspot o Hodgepodge

The Hutspot or Hodgepodge is a dish of typical Belgian food that corresponds to the Flemish Region. Among the typical dishes of Belgium, it stands out for being made with bacon, sausage or ribs, and it has potatoes, leeks, carrots and onions. All of these ingredients, and even some cabbages or beans, are braised over low heat. It is a shared option with the Dutch tradition and it is a food eaten especially during winters (something completely understandable, on the other hand).

INGREDIENTS:

• 1 1/2 lb Boneless chuck
• 3 c Water
• 3 lb Potatoes, pared 
• Salt and black pepper
• 1/2 ts Salt
• 1 lb Onions, peeled
• 3 lb Carrots, sliced
• 2 tb Bacon drippings.
• STEP 1In a saucepan, heat the butter. Season the meat to taste and brown in the butter on both sides. When it is golden brown, add the white wine and the water and simmer for 1.5 hours.
• STEP 2Separately, the potatoes, carrots and onion, peeled and in pieces, are cooked for 20 minutes. When they are cooked, the water is almost completely eliminated and crushed making a homogeneous puree, adding a splash of milk to soften if necessary. The bacon is fried in a frying pan without oil and added to the puree, mixing everything well.
• STEP 3The meat is taken out of the casserole and the juice is diluted with a few tablespoons of water and it is stirred and heated until obtaining a sauce or, what the Dutch call "jus".
• STEP 4The puree is served with the meat cut into pieces and watered with a little sauce of the meat.
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