 Member since Dec '06
Working languages: French to English
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|    lydiar
10 years Software & IT Professional
Auckland, Auckland, New Zealand Local time: 10:06 NZST (GMT+12)
Native in: English  | | |
Freelancer,  Verified member | | Translation, Editing/proofreading, Website localization, Software localization, Training, Desktop publishing | | Specializes in: | | Law: Patents, Trademarks, Copyright | Finance (general) | | IT (Information Technology) | Computers (general) | | Internet, e-Commerce | Computers: Software | | Computers: Hardware | Computers: Systems, Networks | | Cooking / Culinary | Sports / Fitness / Recreation |
| Also works in: | | Accounting | Business/Commerce (general) | | Food & Drink | Social Science, Sociology, Ethics, etc. | | Tourism & Travel | Slang |
More Less | | PRO-level points: 73, Questions answered: 54, Questions asked: 3 | | Wire transfer, Check, PayPal, Bitcoin | Sample translations submitted: 4 French to English: Recipe Card
General field: Other
Detailed field: Cooking / Culinary | Source text - French
Feuilleté doré au Reblochon
Pour 4 personnes
Ingrédients
Pâtes feuilletées 2
Reblochon 1
Tomate 1
Beurre 10 g
Oignon 1/2
OEuf 1
Sel et poivre
Préchauffez le four à 200°C (th.6/7).
Faites revenir dans une poêle 15 min. avec le beurre, le 1/2
oignon épluché et émincé.
Pendant ce temps, détaillez en rondelles la tomate. Prenez un plat rond. Déposez-y une pâte feuilletée sans piquer la pâte. Mettez le Reblochon en entier au milieu de la tarte en grattant la croûte sur les bords.
Ajoutez l’oignon puis les rondelles de tomate.
Poivrez légèrement. Recouvrez de la 2ème pâte feuilletée et soudez bien les bords des 2 pâtes avec le blanc d’oeuf.
A l’aide d’un pinceau, badigeonnez de jaune d’oeuf le dessus de la pâte pour obtenir une belle couleur dorée.
Enfournez 20 min.
Servez immédiatement accompagné d’une salade d’endives.
003
CONSEIL VIN
Bourgogne blanc aligoté
Variez les plaisirs...
Vous pouvez remplacez le Reblochon par du Chaource ou du Camembert.
| Translation - English
Golden Feuilleté with Reblochon
Serves 4 20min 35min
Ingredients
Puff pastry 2 sheets
Reblochon cheese 1
Tomato 1
Butter 10 g
Onion ½
Egg 1
Salt and pepper
Preheat oven to 200°C (gas mark 6/7).
Peel and chop the ½ onion and brown in a pan with butter for 15 mins.
While the onions are cooking, slice the tomatoes into rings. Place the puff pastry in a round shallow dish, but do not prick. Grate the rind on the edge of the cheese and place the whole Reblochon in the middle of the pastry.
Add the onion then the tomato pieces.
Season with pepper. Cover with the 2nd sheet of puff pastry and seal the edges together well with egg white.
Brush the top of the pastry with the beaten egg yoke for a lovely golden colour.
Cook in the oven for 20 mins.
Serve straight away with a chicory salad
003
SUGGESTED WINE
White Bourgogne Aligoté
For a change...
Substitute Reblochon with Chaource or Camembert.
| | | French to English: 7th ProZ.com Translation Contest - Entry #5459 |
| Source text - French
- Il est des révélations ou commentaires qu’il ne faut jamais faire, paraît-il ?
- Oui, évitez des commentaires mettant en lumière vos faiblesses passagères ou permanentes. Du genre :
Ce n’est pas à ma main !
Là j’en mettrai pas une !
Il est impossible d’y aller !
Je l’ai juste lâchée. Qu’est ce que ça roule !
Ne « m’envoie pas si loin ». Je n’y arrive plus !
Ne « passez jamais » à ce genre d’aveux. Dites-vous bien qu’une partie se joue en 13 (ou en 11) points, et que, avec un peu de chance, vos défauts resteront inaperçus…
- Quelle est la question qu’il ne faut jamais poser ?
- C’est paradoxalement la question que l’on entend le plus fréquemment au cours d’une partie… « Combien, de boules vous reste-t-il ? » Elle est, à mon avis, de celles qui déclassent un joueur et dévaluent une équipe. Car, à tout moment, il faut savoir non seulement le nombre de boules de l’adversaire, mais encore et surtout dans quelles mains elles sont. De la réponse à cette question dépend très souvent la tactique à adopter. Sachant qu’il vaut mieux faire tirer un pointeur et pointer un tireur…
Au sujet de cette fameuse question à ne pas poser, je me souviens d’une anecdote qui date de quelques années… Au cours d’une partie de début de concours, un des joueurs de la formation qui nous était opposée se tourna vers mon frère Jean et lui demanda : « Vous avez combien de boules ? ». Jean lui répondit sans sourciller : « Deux ! »… Après un moment d’hésitation, celui qui avait posé « la question qui ne se pose pas » de revenir à la charge : « Comment deux, il ne vous en reste qu’une… »
Et Jean de répondre sur le ton de la galéjade : « Oui, une ! Mais dans les mains de mon frère, elle en vaut… deux ! » | Translation - English
- So apparently there comments or revelations that you shouldn't share with the opposition?
- Yes, you should always avoid comments which draw attention to any temporary, or permanent weaknesses. Such as:
I can't get a good hold!
Look at that, I can't place anything!
That’s an impossible shot!
I just let go of it. Look at it roll!
Don't make me aim that far. I can't play anymore!
Don’t ever admit these things. Tell yourself that game is made up of 13 (or 11) points and with a bit of luck your weaknesses will go unnoticed...
-What question should you never ask?
-It is paradoxically the question that is actually heard most during a game: “How many boules have you got left?”. In my opinion that question degrades the player and devalues the team. At all times, a player should know not only the number of boules the opposition have, but also, and more importantly, in whose hands they are. The answer to this question often affects the tactics of the game. With the knowledge that it is better to make a pointer shoot or a shooter point etc…
Going back a few years I remember an anecdote on the very subject of this question that should never be asked. During a match at the start of a tournament, one of the players from the opposite team turned to my brother Jean and asked him "how many boules do you have?" Jean replied without a moment’s hesitation "Two!” After thinking for a second, the guy who asked 'the question that should never be asked' came back with "how can you have two? You only have one left."
Jean quipped: “Yes, only one. But in the hands of my brother it’s worth two!”
| French to English: Papershow for Teachers
General field: Tech/Engineering
Detailed field: Computers: Software | Source text - French
Papershow for Teachers
| Translation - English
Papershow for Teachers
| French to English: Festival Clin d'Oeil
General field: Marketing
Detailed field: Art, Arts & Crafts, Painting | Source text - French
Festival Clin d'Oeil
| Translation - English
Festival Clin d'Oeil English |
More Less | | Art, Finance, General, IT, Legal, Medical, Sport | | Other - Institute of Linguists UK (Dip. Trans. IOL) | | Years of translation experience: 8. Registered at ProZ.com: Apr 2001. Became a member: Dec 2006. | French to English (Chartered Institute of Linguists, verified)
French to English (QMW College, University of London, verified)
| | N/A | | Adobe Acrobat, Adobe Photoshop, Catalyst, Dreamweaver, Microsoft Excel, Microsoft Word, Powerpoint, SDL TRADOS, SDLX, Wordfast | | http://lerichards.co.uk | | English (DOC) | | SDL Trados Studio 2009 Getting Started for Translators | | lydiar endorses ProZ.com's Professional Guidelines. | | About me Native UK English
I am now located in New Zealand so please take note of the GMT +12 hour time difference. This may be useful for quick turnaround of small files.
I am highly skilled and experienced in IT work. Having worked in Software Development for 10 years before committing to freelance translation.
Experienced in many kinds of technology and all platforms including Windows, UNIX, Solaris, Open VMS. Also knowledge of web site administration and database technologies including SQL, XML and HTML.
Worked in software development as a Technical Consultant, Release Manager and Tester for 10 years, with 1 year spent localising a fund accounting application.
I have experience writing technical documentation including user manuals, technical specifications and test documentation.
EDUCATION
DIPLOMA IN TRANSLATION French – English
Institute of Linguists
MSc in Scientific, Technical and Medical Translation with Translation Technology
Imperial College, University of London.
Dissertation - Applying an Natural Language Production system to Rugby League results to produce match reports.
MA Sport, Politics and Society
Warwick University
Dissertation- Women's Sport in 18th Century England
BA (Hons) French
Queen Mary and Westfield College, University of London
PUBLISHED WORK
Translated English version of FIFA's History book published as part of their cententary celebrations in May 2004.
100 Years of Football: The FIFA Centennial Book ISBN: 0297843869
Other Interests
Sport, especially Football and Rugby League.
Experienced researcher and up to date with new developments and news regarding the world of sport.
Cookery
Experienced cook, especially knowledgeable about Jams, pickles and preserving and baking.
| This user has earned KudoZ points by helping other translators with PRO-level terms. Click point total(s) to see term translations provided.
Total pts earned: 84
PRO-level pts: 73
| | Language (PRO) | | French to English | 73 | | Top general fields (PRO) | | Tech/Engineering | 28 | | Other | 21 | | Bus/Financial | 12 | | Medical | 8 | | Law/Patents | 4 | | Top specific fields (PRO) | | IT (Information Technology) | 34 | | Social Science, Sociology, Ethics, etc. | 8 | | Medical: Health Care | 4 | | Business/Commerce (general) | 4 | | Construction / Civil Engineering | 4 | | Electronics / Elect Eng | 4 | | Insurance | 4 | | Pts in 2 more flds > |
See all points earned > |
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Keywords: Software, IT, website, html, xml, hardware, Localisation, localization, web development, website, release management, futures, Finance, History, Sport, Football, rugby league, informatique, site web, logiciel, rugby a trieze, bitcoin, banking, futures markets, commodities, Forex, day trading, Bitcoin, monetary policy, central bank, trading, patents, user manual, software, start-up, php, perl, documentation
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