Jimbob Blakey wasn't so much given birth to as clambered right out of his mother himself. He weighed in at almost thirteen pounds, came ready-fitted with a shock of fat black hair and a couple of razor teeth. Jimbob's folks loved him like most folks love their little ones, maybe more. They'd been trying so hard for a child, suffered more mid-term miscarriages than the ewes they shuttled off to market most Thursdays. They dressed him in a one-year babygro and took him home to their hill farm. They fought to get up nights and give him his milk. His teeth made breast-feeding impossible. They sat hours gazing down in his cot. They dressed him fine and took him to their church and gave their thanks. Showed him off like the proud parents they were. Others cooed and smiled. But they never asked to hold. They gave thanks the Blakeys were happy, and that the monkey-baby had not been born to them. Jimbob's folks never gave a second thought that their boy might be different. The first Spring he walked, he stomped the moors in his welly-boots helping herd the pregnant ewes down in-by. He copied his father, kicking and cuffing at the stragglers, when the flock was returned to the hills in May. As Jimbob grew, his hair became thicker, his arms longer. His head shrunk down on his shoulders. At check-ups, nurses fixed smiles and pronounced him healthy. Doctors said, 'he'll make you a strapping lad.' His mother smiled, her heart swelled. When he was three, she sent him to nursery. She wanted him to mix with other kids. To taste life off the hard hills. She said, 'it'll do him the world of good.' Jimbob hated leaving the farm. He clung to his mother. She drove away, blinking tears. On the third day, she took a phone call. 'It's Jimbob,' they said. 'He's scaring the other kids.'The truth hit Jimbob's mother like a hammer. does jimbob have any friends? A. not enough information B. no C. everyone is afraid so no D. nobody would hold him so probably not
A

(Question)
I have another guest post for you today. This one comes from Selina from Beautystorm. Beautystorm are proudly the cheapest stockists of Dermalogica products in Australia and provide online skin consultations with their in house Skincare Therapists. Selina will be giving us advice on how to repair sun damaged skin. Whilst we are blessed to be living in such a sun drenched country, here in Australia, as a consequence the majority of us will have sun damaged skin. Here are Selina's tips to repair some of the damage: The severe, Australian suncauses a multitude of cases of serious skin damage every year. However, there are ways, to repair rough, dry, wrinkled skin that may also suffer from redness and brown spots. The very first step to reverse some of that skin damage is some gentle cleansing. Never wash the face with an ordinary bar of soap. This will make the situation worse and cause severe dry skin. In order to wash the sun-damaged skin effectively without causing further injury, use a gentle exfoliating facial cleanser. This will remove, not only dirt and oil, but also the top layer of dead skin cells, providing a nice glow. This will reveal fresh skin cells ready for treatment. After cleansing the skin, follow with a mud mask or a facial mask made specifically for skin that's been damaged by the sun. The purpose of a mask is to draw out impurities in the skin while adding key ingredients like moisturisers and minerals back into the skin. After gently rinsing the purifying mask, a lotion, cream or serum containing key ingredients should be applied to the skin. The difference between the three is that a lotion is best for daytime use, worn under makeup or for those prone to breakouts. Creams are considered heavier and best used at night or for those with dry skin. Serums are usually highly concentrated formulas that can be used day or night, but a little goes a long way. Those with the most severe sun damaged skin should use them. What does Selina think will help repair redness and brown spots from skin? A. using a gentle exfoliating facial cleanser B. use just water to cleanse C. use abrasive soap D. not enough information
(Answer)
A

Question: When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers about 80 people from all over the world to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared O dove'erano andati? "Where did they go?" In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha. "Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. How experienced are the testers in making Italian food? A. not enough information B. expert professional cooks C. beginning cooks D. previously cooked some Italian food based on other recipes
Answer:
A