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- Last login about 4 years ago
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I'm a French girl from Versailles but with strong roots from Brittany. Studying engeneering in Poitier, I love to play rugby (half scrum) but am also found of sailing. I would love to build sailing boats later. Some of my cousins in Brittany are sailing on famous regatas in France and I find this world fascinating.
As for travelling I've visited a few places in Europe but I really got into it when I did a gap year as exchange student in New Zealand. I went there at the age 17 with the exchange programme AFS and spent my summer holydays touring the north island with a friend. As we weren't allowed to go without our hostfamily in hostel or backpacker's, we went from AFS families to AFS families, something like couchsurfing :)
As for me i am sometimes shy but always curious about everything. I'm especially found of stories, real ones or not...
As much as i can i try to apply the "carpe diem", which i also understand as a "never regret any choice you made" :)
Why I’m on Couchsurfing
Though i'm new to Couchsurfing, I've already experienced something similar within AFSers. In our AFSslang we call those families who host AFS students on their couch for a few days "billet families" :)
Rugby, windsurf, reading, hot chocolate, gymnastique, cooking, New Zealand, skiing, Brittany, fairy tales, sailing boats, Scotland, the Pyrenees, sailing, movies, rock dansing, music.
Music, Movies, and Books
My favourite books at the moment are the Horatio Hornblower books from C. S. Forester. The story of a leutenant in the Navy at the beginning of the XIXs century.
I'm also found of "the hitchhikers' guide to the Galaxy" from Douglas Adams
One Amazing Thing I’ve Done
bungy jumping !!!
Teach, Learn, Share
the best chocolates cookies ever :
Chocolate caliente cookies
1 3/4 cups (11.5-oz. pkg.) Chocolate Chunks, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/16 teaspoon (pinch) ground cayenne pepper
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
PREHEAT oven to 350º F. Line baking sheets with foil.
SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
BAKE for 12 minutes or until cookies are puffed and centers set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.