Translation and cooking (both with Luisa)
Si bien puede parecer una recomendación demasiado general, es una de las cuestiones que menos discusiones provoca. Todos los expertos están de acuerdo, la verdura aporta muchos beneficios para la salud.Ya sea que te gusten las verduras o no, hay una cosa que debes saber con certeza: los vegetales son realmente buenos para tu salud. Y puedes hacer que sean aún más nutritivos si los preparas de manera que maximicen sus beneficios. Curiosamente, no es probable que sean crudos. Los estudios demuestran que el proceso de cocción en realidad descompone las capas exteriores duras y la estructura celular de muchas verduras, lo que facilita a tu cuerpo la absorción de sus nutrientes. Las personas que comen frutas y verduras como parte de su dieta diaria tienen un riesgo reducido de muchas enfermedades crónicas. Las verduras son parte importante de una alimentación saludable y proporcionan una fuente de muchos nutrientes, como potasio, fibra, ácido fólico (folato) y vitaminas A, E y C. Opciones como brócoli, espinacas, tomates y ajo proporcionan beneficios adicionales, convirtiéndolos en un súper alimento! El potasio puede ayudar a mantener una presión arterial saludable. La fibra dietética de los vegetales ayuda a reducir los niveles de colesterol en la sangre y puede reducir el riesgo de enfermedad cardíaca. El folato (ácido fólico) ayuda al cuerpo a formar glóbulos rojos saludables. Las mujeres en edad fértil que pueden quedar embarazadas y las que están en el primer trimestre del embarazo necesitan folato adecuado para reducir el riesgo de defectos del tubo neural y espina bífida durante el desarrollo fetal. Los nutrientes en los vegetales son vitales para la salud y el mantenimiento de tu cuerpo. Comer una dieta rica en vegetales puede reducir el riesgo de apoplejía, cáncer, enfermedades cardíacas y diabetes tipo 2. Se recomiendan comer cuatro tipos de verduras por día, dependiendo de la cantidad de calorías que necesite. Las verduras hidratan tu piel, lo que puede ayudar a reducir las arrugas. No solo hay vegetales con 85 a 95 por ciento de agua, sino que también contienen una gran cantidad de Fito nutrientes que ayudan a proteger contra el envejecimiento al evitar el daño celular por estrés, luz ultravioleta y toxinas ambientales. Vitamina C, abundante en tomates, pepinos y pimientos, brócoli y otros, ayuda en la formación de colágeno. Las verduras rojas y anaranjadas de colores brillantes, como las zanahorias, los pimientos y la calabaza de invierno, le brindan beta caroteno y ayudan a proteger tu piel contra el daño solar. Los tomates contienen licopeno, que actúa como un protector solar natural. Bueno, amigos, esto es todo, comamos muchas verduras y disfrutemos de la receta de Luisa. Me encanta la forma en que las verduras que usa en este plato se combinan para ofrecer una experiencia fresca e inolvidable.
While it may seem like a general recommendation, it is one of the issues that cause the least arguments. All the experts agree that vegetables bring many health benefits. Whether you like vegetables or not, there is one thing you should know for sure: vegetables are really good for your health. And you can make them even more nutritious if you prepare them in a way that maximizes their benefits. Interestingly, they are not likely to be raw. Studies show that the cooking process actually breaks down the hard outer layers and cell structure of many vegetables, which makes it easier for your body to absorb its nutrients. People who eat fruits and vegetables as part of their daily diet have a reduced risk of many chronic diseases. Vegetables are an important part of a healthy diet and provide a source of many nutrients, such as potassium, fibre, folic acid (folate) and vitamins A, E and C. Options such as broccoli, spinach, tomatoes and garlic provide additional benefits, turning them into a superfood! Potassium can help maintain a healthy blood pressure. The dietary fibre of vegetables helps reduce blood cholesterol levels and can reduce the risk of heart disease. Folate (folic acid) helps the body form healthy red blood cells. Women of childbearing age who can become pregnant and those in the first trimester of pregnancy need adequate folate to reduce the risk of neural tube defects and spina bifida during foetal development. The nutrients in vegetables are vital for the health and maintenance of your body. Eating a diet rich in vegetables can reduce the risk of stroke, cancer, heart disease and type2 diabetes. Eating four different types of vegetables per day is recommended, depending on the number of calories you need. Vegetables moisturize your skin, which can help reduce wrinkles. Not only are there vegetables with 85 to 95 percent water, but they also contain a large amount of phytol nutrients that help protect against aging by preventing cell damage from stress, ultraviolet light and environmental toxins. Vitamin C, abundant in tomatoes, cucumbers and peppers, broccoli and others, helps in the formation of collagen. Brightly coloured red and orange vegetables, such as carrots, peppers and gem squash, provide beta carotene and help protect your skin from sun damage. Tomatoes contain lycopene, which acts as a natural sunscreen. Well my friends this is it then, let’s eat a lot of vegetables and enjoy Luisa’s recipe. I love the way that the vegetables she uses in this dish combine together to give out a fresh and unforgettable tasty experience.
Salteado de verduras de temporada con patatas:
Para cocinar estas verduras Luisa ha empleado únicamente dos cucharadas de aceite de oliva, por lo que el valor calórico de la receta va a permanecer prácticamente intacto. Me ha comentado que este plato, está cocinado con una base de verduras y legumbres y pertenece a los platos de la cocina Vegetariana. El salteado que luisa ha preparar a continuación es un plato muy saludable, ya que la variedad de verduras y hortalizas presentes en ellas van a aportarnos una importante cantidad de vitaminas, minerales y sustancias con acción antioxidante, muy beneficiosas para la salud. Así lo cocina: Lo primero que se debe hacer es limpiar las judías verdes. Si no quieres encontrarte con una desagradable bola de fibras en la boca cuando estás comiendo judías verdes... deberás limpiarlas y retirar su hebra antes de cocinarlas. Y escaldarlas junto con la coliflor e las zanahorias en un cazo con agua hirviendo y sal. Las patatitas las coceremos (con piel) en otro cazo con agua. Sofríe los dientes de ajo picados en una sartén con aceite caliente. Cuando el ajo comience a dorar, se añade a la sartén los espárragos troceados, las judías verdes, la coliflor y las zanahorias, cinco minutos más tarde se agrega las patatitas cocidas y cortadas por la mitad. Saltea el conjunto para que las verduras doren un poco, adicionar un poco de curcuma y poner a punto de sal. Servir bien caliente. Trucos y Consejos: Una vez los espárragos y las judías verdes estén en su punto de cocción, es decir, “al dente”, introdúcelas en un recipiente con agua y hielo. Haciendo esto vamos a frenar la cocción de las verduras y resaltaremos su color verde.Este salteado es una preparación muy saludable, pues la variedad de verduras y hortalizas presentes en ella hace que sea un plato rico en vitaminas, minerales y sustancias de acción antioxidante. Para cocinar estas verduras hemos empleado únicamente dos cucharadas de aceite de oliva, por lo que el valor calórico de la receta va a permanecer prácticamente intacto.Además, las patatitas van a aportar una buena cantidad de hidratos de carbono complejos y proteínas. Curcuma longa, de nombre común cúrcuma, es una planta herbácea de la familia de las zingiberáceas nativa del suroeste de la India. Posee un llamativo y característico color amarillo-anaranjado, debido especialmente a la presencia de curcumina. Por ello desde hace muchos siglos la cúrcuma se viene utilizando como colorante alimentario, especialmente en maravillosos platos de vegetables, arroz y de carne.
Sautéed seasonal vegetables with potatoes:
To cook these vegetables Luisa has used only two tablespoons of extra virgin olive oil, so the caloric value of the recipe will remain virtually intact. She commented that this dish is cooked with a base of vegetables and can be considered on Vegetarian cuisine menu. The sautéing that Luisa has prepare is a very healthy dish, since the variety of vegetables present, will provide us with an important amount of vitamins, minerals and substances with antioxidant action, very beneficial for health. Preparation: The first thing to do is to clean the green beans. If you do not want to find an unpleasant ball of fibres in your mouth when you're eating green beans ... you should clean them and remove the strand and tips, before cooking them. Scald them together with the cauliflower and carrots in a pot with boiling water and salt. This dish also includes baby new potatoes (with skin) that are boiled in a separate pot. Stir fry garlic cloves in a frying pan with two tablespoons of extra virgin olive oil. When the garlic begins to change to a golden brown colour, add to the frying pan the chopped asparagus, green beans, cauliflower and carrots, five minutes later the potatoes are added, cooked and cut in half. Sauté together, so that the vegetables brown to a golden colour. To finish off add a little turmeric and salt. Serve Hot. Tips: Once the asparagus and green beans are at their cooking point, ie: "al dente", place them in a container with water and ice. By doing this, it will stop the cooking of the vegetables and highlight their green colour. Also remember that this vegetable sauté is a very healthy meal, because of the variety of vegetables used, making it a dish rich in vitamins, minerals and antioxidant substances. To prepare the vegetables Luisa uses only two tablespoons of extra virgin olive oil, so the caloric value of the recipe will remain virtually intact. In addition, the baby new potatoes provide a good amount of complex carbohydrates and proteins. Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, native to southwestern India. It has a striking and characteristic yellow-orange colour, due especially to the presence of curcumin. For many centuries, turmeric has been used as a food colouring, especially in wonderful dishes of vegetables, rice and meat.
Chegámos a mais um fim de semana e a primavera já está conosco, por fim entrarmos em contagem decrescente para o verão. Os dias são mais longos, mais quentes e apetece cozinhar fora, e utilizar a churrasqueira torna-se uma boa rotina de domingo. Na Sexta-Feira no talho vi uma coxa de Peru que chamava por mim e nem hesitei em levá-la comigo para casa. Pensei em experimentar a receita de Perna de Peru no Forno da minha tia Fernanda. Depois de comentar ló com a Luísa, ela disse que gostaria de confeccionar uma receita que costumava fazer a sua mãe. Então hoje reparei que começou cedinho pela manhã a preparar e marinar a perna de peru. Umas Seis horas mais tarde vi que a estava a introduzir numa caçarola de barro, e qual foi a minha surpresa que vi que se dirigia para o jardim em direção da churrasqueira, acendeu o fogo e quando estava tudo preparado pôs a caçarola em cima da grelha e vi que a estava a cozinhar a perna de peru aí. Bem o resultado foi excelente e ficou aprovada e quero repetir mais vezes, a carne ficou macia, suculenta e muito saborosa, talvez como a Luísa refira e bem. que o segredo esteja nos orégãos as mais ervas aromáticas e todos os ingredientes o utilizado na marinada. São estes pequenos segredos ou dicas que tornam receitas simples, especiais. Mas cozinhar sobre o fogo numa caçarola de barro, também dá outro gosto à comida. Obrigada Luísa e à receita da tua querida mãe. Ingredientes e Preparação: Pedir no talho que dêem uns golpes na perna de Peru (esta tinha cerca de 1.5 kg) para que seja mais fácil de cozinhar. Colocá-la num recipiente fundo e juntar:, 2 limões em rodelas, alguns grãos de pimenta preta, 6 dentes de alho picados, sal a gosto, 3 folhas de louro, ½ cálice de vinagre de maçã. ½ cálice de sumo de limão. Deixar a marinar pelo menos durante 6 horas. No fundo da caçarola de barro colocar uma camada de cebola em rodelas e ramos de salsa. Regar com um fio de azeite e por cima colocar a perna de Peru. Por cima da carne colocar nova camada de rodelas de cebola e mais uns raminhos de salsa. Regar com 2dl de vinho branco por cima da carne, temperando de seguida com noz moscada e um fio de azeite. Deixar a caçarola tapada em cima da grelha 1,5 hora, virando a carne de vez em quando, para que fique tostado por igual dos dois lados, regando com um pouco do líquido da marinada sempre que necessário. Limpe bem as batatas e uma hora depois de ter colocado o peru a cozinhar introduza as batatinhas com a casca e deixar acabar de assar e cozinhe-as 30 minutos ou até ficarem macias. Servir com acompanhamento a gosto. Bem como podeis ver agora já tens a receita ideal para um almoço de domingo ou convívio em família, Perna de peru com batatinhas na caçarola feita em cima da churrasqueira, tem excelente apresentação e todos vão gostar! Serve com um bom vinho tinto. Experimenta! Obrigado e não esqueças de deixar um comentário na minha pagina.
Llegamos al fin de semana y la primavera ya está con nosotros, por fin entramos en cuenta atrás para el verano. Los días son más largos, más cálidos, apetece cocinar fuera, y utilizar la barbacoa se convierte en una buena rutina de domingo. El viernes en la carnecería vi un muslo de Pavo que llamaba por mí y no vacilé en llevarlo conmigo a casa. Pensé en experimentar la receta de muslo de pavo al horno de mi tía Fernanda. Después de comentarlo con Luisa, ella dijo que le gustaría confeccionar una receta que solía hacer su madre. Entonces hoy me di cuenta de que empezó temprano por la mañana preparando y marinando el muslo de pavo. Unas horas más tarde vi que la estaba introduciendo en una Cazuela de barro, cuál fue mi sorpresa que vi que se dirigía al jardín hacia la barbacoa, encendió el fuego y cuando estaba todo preparado puso la cazuela sobre la parrilla, cocinando el muslo de pavo allí. El resultado fue excelente quedó aprobado, quiero repetir más veces. La carne estaba suave, jugosa y muy sabrosa. Luisa se refiera y bien que el secreto esté en los oréganos las más hierbas aromáticas y todos los ingredientes utilizados en la marinada. Son estos pequeños secretos o consejos que hacen recetas sencillas, especiales. Pero cocinar sobre el fuego en una cazuela de barro, también da otro gusto a la comida. Gracias Luisa y la receta de tu querida madre. Ingredientes y Preparación: Pedir en la carnecería que apliquen unos golpes en el muslo de Pavo (éste tenía cerca de 1.5 kg) para que sea más fácil de cocinar. Colocarla en un recipiente ancho y añadir: 2 limones en rodajas, algunos granos de pimienta negra, 6 dientes de ajo picados, sal a gusto, 3 hojas de laurel, ½ taza de vinagre de manzana. ½ taza de jugo de limón. Dejar a marinar por lo menos durante 6 horas. En una cazuela de barro colocar una capa de cebolla en rodajas y ramas de perejil. Añadir un hilo de aceite de oliva virgen extra y por encima colocar el muslo de pavo. Por encima de la carne poner nueva capa de rodajas de cebolla y más unas ramitas de perejil. Regar con 2dl de vino blanco por encima de la carne, templando después con nuez moscada y un hilo de aceite de oliva virgen extra. Dejar la cacerola tapada sobre la parrilla 1,5 horas, girando la carne de vez en cuando, para que quede tostado por igual de los dos lados, regando con un poco del líquido de la marinada siempre que sea necesario. Limpie bien las patatas y una hora después de haber colocado el pavo a cocinar, introduzca las patatas con la cáscara y deje de asar y cocínelas 30 minutos o hasta que estén blandas. Servir con guarnición a gusto. Bien, como puedes ver, ahora ya tienes la receta ideal para un almuerzo de domingo o convivencia en familia cocinado en el jardín, Muslo de Pavo con batatas en la cazuela hecha en la barbacoa, tiene excelente presentación y todos van a gustar! Sirve con un buen vino tinto. Inténtelo! Gracias y no olvides dejar un comentario en mi página.
The weekend has arrived and spring is upon us, finally we can start the countdown to summer. The days are longer, warmer and cooking outside in the garden using the barbecue is a great option, and soon it will become the Sunday routine at our home. On Friday at the butcher's shop I saw a leg of turkey that was calling out my name, so I did not hesitate and took it home with me. I thought of trying the roasted leg of turkey recipe from my Aunt Fernanda . After commenting with Luisa, she said she would like to make a recipe that her mom used to make. So today I noticed that she began early in the morning to prepare and marinate the turkey leg. Six hours later I saw that she was placing it in a clay casserole, but my surprise was when I saw her heading for the garden towards the barbecue, lit the fire, and when it was all set, she placed the casserole on the grill cooking her turkey leg there. Well the result was excellent and I want to enjoy it more often, the meat was tender, juicy and very tasty, maybe has Luisa says and I agree, that the secret is in the oregano and rest of fresh herbs not forgetting all the ingredients used in the marinade. It's these little secrets or tips that make recipes simple, special. But cooking over the fire in a clay casserole also gives another taste to the food. Thank you Luisa for sharing your dear mother's recipe with us. Ingredients and Preparation: Ask at the butcher to give a cut on the Turkey’s Leg (this one weighed about 1.5 kg) to make it easier to cook. Put it in a deep bowl and add: 2 lemons sliced, some grains of black pepper, 6 cloves of garlic, salt, 3 bay leaves, ½ cup apple cider vinegar. ½ cup lemon juice. Leave to marinate for at least 6 hours. At the bottom of the clay casserole place a layer of sliced onion and parsley. Drizzle with extra virgin olive oil and introduce the turkey leg. On top of the meat place another layer of onion slices and a bit more of parsley. Drizzle with 2dl of white wine over the meat, then season with nutmeg and a bit more of extra virgin olive oil. Leave the casserole covered on top of the grill for 1.5 hours, turning the meat occasionally so that it is evenly roasted on both sides; add some of the marinade liquid whenever necessary. Thoroughly clean the baby potatoes and an hour after you have put the turkey to cook, insert the potatoes with the peel and let them cook for about 30 minutes or until soft. Serve with salad or vegetables as per your desire. As you can see this is the ideal recipe for a Sunday lunch or family gathering, Turkey Leg with baby potatoes in the casserole made on the barbecue, I feel it’s an excellent dish and everyone will like it! Serve with a good red wine. Give it a try! Thanks and do not forget to leave a comment on my page.
Lamb Kidney Stew with beans and vegetable flavored rice: Friends
that visit Luisa and I at home, always take it for granted that Luisa can only bake excellent deserts and cakes. Let me tell you; that is not true, she is also an excellent cook, Luisa loves to prepare tasty, healthy and nutritious meals, but once in a while
she also loves to present dishes, that date back in time to her youth, traditional, homemade grandmothers recipes. So Today I will present one of her favorites; Lamb Kidney Stew with beans and a vegetable flavored rice. She always warns:”You’ll
have to keep this treat for people you know like kidneys”. Highly nutritious and relatively inexpensive. The flavor is superb if you’re careful to cook the kidneys lightly. Has I’ve discovered throughout the years, disguise shouldn’t
be necessary, a good fresh kidney should have an earthy sweetness similar to liver or heart, and a soft bouncy texture that’s a world away from the chewy chunks we struggled with at the school cafeteria. Indeed, I agree with Luisa, who believes that
well cooked kidneys are perfect also at breakfast. The rich flavor, juiciness and tender texture of lamb kidneys adds robustness and depth to a dish. Common uses include chopped up in meat pies as well as quickly sauteed. Inexpensive, lamb kidneys are a good
source of protein, although they are high in cholesterol. A 100grams serving of lamb kidneys has 110 calories and 17.8 grams of protein. Protein is required to maintain, make and repair the body's cells, and it forms an important part of your skin, muscles,
glands and organs. It's also present in almost all bodily fluids. The recommended dietary allowance of protein is between 46 and 71 grams for all adults. Lamb kidneys are rich in iron, an essential mineral. A 100 gram serving contains 7.2 milligrams of iron.
This is 90 percent of the daily recommendation for adult men of all ages and women who are 51 and older. It provides 40 percent of the recommendation for women who are 50 and under. Iron is essential for producing blood cells. It helps make hemoglobin and
myoglobin, which help carry oxygen throughout your body.
Ingredients: 400 grams Iamb kidneys, 50 grams lean bacon, 3 tablespoons unsalted butter, 1 onion, chopped, 2 garlic cloves chopped thinly, Thyme, 2 tablespoons flour, 1 small glass of Porto wine, salt and pepper to taste. Preparation: Place the kidneys in a bowl and add the juices of 2 lemons, let them soak for 30 minutes. Begin by melting the butter in large non-stick frying pan add the onion and garlic and fry gently for 3–4 minutes. After that add the chopped bacon and cook for a further 10 minutes. Rinse the kidneys under cold running water and pat them dry with kitchen paper. Cut them in half and remove the skins, then snip out the cores with a pair of kitchen scissors. Now add the halved kidneys to the pan and cook them to color a little, stirring them around the pan. Next sprinkle in the flour and stir it to soak up the juices, then add the thyme and pour in the port wine . Bring the whole lot to simmering point; season with salt (not too much, because of the bacon) and pepper. Then cover the pan and simmer gently for 15 minutes. Then remove the lid and simmer for a further 3 minutes. Serve in a ring of cooked rice, sprinkled with parsley. This lovely light meal is simple, delicious and cheap to make. The lamb kidneys are sautéed with Porto wine, butter, onions and garlic; gives a rich and flavorsome dish.
Preparation of Beans and vegetable flavored rice; Beans must be placed in water to soak overnight. Drain the beans; set aside. In a large pot over medium heat, add extra virgin olive oil, then the onion, red, green peppers, carrots, zucchini and celery also a little water to sauté). Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant. Add parsley, homemade tomato paste, thyme, salt and pepper; stir to evenly mix all ingredients with the vegetables. Cook for a few minutes.. Add beans, bay leaves and water. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes. When the beans are almost cooked, start to prepare rice according to package directions. Scoop about 1/4 of the beans and vegetables and introduce in a blender or food processor; blend until smooth. Add vegetable broth (from pot together with some warm water if necessary) to create a thin liquid broth. Use this broth instead of water to cook the rice. Serve kidneys, beans and vegetable flavoured rice with a sprinkle of chopped parsley. I hope you have enjoyed this recipe, I love it every time Luisa prepares it. Please don't forget to place your comments on my page www.cooking-with-love.es
Luisa is an amazingly patient person. She almost always has the ability to take what life throws at her and make the best of the situation. My wife is an amazing person with a lot of positive traits, but her patience is probably the best of all. She is extremely hard working and goal oriented. She doesn’t quit when things get hard, and just pushes through, she always says: “that when the going gets tough the tough get going.” She is not too talkative but she is able to talk and be friendly with strangers.
Luisa is a professional translator. I can say many great things about her as a professional but one of the things that her clients like about her, is that she loves her profession and is excellent with languages. Throughout the years that we have spent together she has mentioned many times, that being a freelance translator is tough and is very much like being a taxi driver: "a customer call for a job to be carried out urgently, if you don't answer the phone or you are busy then the customer will ask someone else." Also not knowing where your next pay check is coming from is one of the hardest challenges. On the upside, one of the best perks is the fact that the workday is pretty flexible. Most of the time she can organize her day in such a way that she just gets enough free time for all of the important things in life like having coffee with friends and getting to the gym before it gets really busy in the evening. with a smile on her face she says: "It takes a little organisation to manage all my tasks without missing any deadlines, translation work is often like waiting for a bus lot’s of time waiting for one to arrive and then three turn up at the same time!" But more than once she works right through the night and weekends without breaks. Sometimes I despair seeing her work so many long hours nonstop, but her good mood and happy face makes me wonder if I choose the right profession.
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Translation is a peculiar beast she says: Just because you work as a translator, people seem to think you know the meaning of every single word in the language, and expect you to translate absolutely everything on the spot; as if we’re some kind of walking dictionary. These are some great expectations, considering the fact that language most definitely isn’t just a collection of words! Culture and context are an inseparable part of translation and have to be considered, in order to transfer the meaning. This means that translators are explorers. Translators have to look up words, search for expressions and uncover idioms typical for the language they are translating into, which can be a real obstacle and it often demands additional research. That’s something that clients don’t often think about, but its true.
Working from home definitely has its benefits, especially when it comes to time. If you’re at least a little
disciplined like Luisa the alarm goes off just like it does for everyone else but there’s no subway to ride, bus to catch or traffic jams to sit in. She just walks to the coffee machine, a switch to flick and a capsule to load. She's lucky to have a
Nespresso machine, I remenber that sometime ago she had one of those little silver Italian things you have to put on the stove. Luisa often likes to wake up a little earlier than me and make the most of that precious extra few hours of peace and quiet
before the world gets going. Sometimes half asleep still not fully recovered from an 18 hour translation day, she says; Toni you know what…and closes her eyes again I’m still a little hazy today.....Five more minutes won’t hurt…and that's dangerous!! she then has a tough time getting up.
In my opinion translation is similar to writing. We’ve all heard of writer’s block and I guess that the translators version is: translator’s block! Luisa says: "You need to get creative and to find your way through the translation maze." and goes on to point out that: "Humans have a real habit of breaking the rules when it comes to using language so I’m always trying to figure out how, and why they’re breaking the rules so I can work out what they’re really trying to say and say the same thing, with the same impact in the translation." A manual needs to instruct, a position paper needs to convince, a story needs to captivate and an advert needs to entice. A single word can be the difference between a nice translation and a beautiful one. A word can really throw you off balance sometimes. and there are sites that sometimes help to point her in the right direction but she tells me that she never uses them without checking both her monolingual and conversion dictionaries which she always has on hand.
I asked Luisa a few questions and these are her views:
What type of person makes the perfect translator?
"There are many traits one could associate with being a good translator: subject matter expertise, mother tongue proficiency, research skills, planning skills, communication skills, patience, curiosity, willingness to learn… You should be able to work independently and remotely and to manage your working routine — there’s no boss telling you what to do (and when), so you have to watch your deadlines (and payments) yourself. If you like noisy team meetings and busy open spaces, and human interactions inspire you more than anything else, being a freelance translator is probably not for you. I think the most important thing is keeping the right balance: of being meticulous and curious, assertive and flexible, independent and cooperative, of devoting yourself to your job and having a life outside of it."
What is the biggest misconception people have about working as a translator?
"I think it’s the idea that being a translator is a job that everyone speaking a foreign language could do. Certainly, knowing at least two languages is a must, but, as I said before, being a good translator requires much, much more. Translation is not a commodity; it’s a combination of an exact science and an art. The quality of the final product depends on many factors, such as the translator’s background, writing skills, knowledge, experience, and engagement. On the other hand, people often believe a translator can translate pretty much anything. That’s just not true, every good translator has his or her area of expertise, be it law, IT, biology, history, fashion, or linguistics. Also, a translator is not a dictionary. No, I have no idea how you call “muchołówka żałobna” or “korbacz bojowy” in English. However, I can quickly find it for you or point you to the right resources."
Does the growing trend towards Machine Translations worry you as a translator?
"I chose this profession for the simple fact that I have always been madly in love with languages, different cultures and countries. Learning a new language allows me to communicate, gives me a unique outlook towards and understanding of a country’s culture and further helps me to appreciate things that I would never notice as a monolingual speaker. My native languages are Portuguese & English, but I also speak French and Spanish."
A few words of advice from Luisa…
Whether you’ve just started learning a new language or if you are thinking about a career in languages, I can advise you one thing from my personal experience; only become a translator if you truly enjoy languages! There is one very important word that floats around the industry and which is somewhat of a holy grail; quality.When working as a freelance translator, the quality of your work will be something that can and will determine whether you will receive work or not.Can you possibly imagine delivering a 6,000 word project, then proof-reading it only to be told that it is lacking in quality? Even if you did manage to deliver it on time, the quality of your work is so important, because without a high standard of you can seriously damage your reputation or the reputation of your company.
Some of the challenges that come with being a translator, such as the tight deadlines, unhappy customers or staying up all night finishing a project, would be a subject for a completely separate article, and because I'm trying to encourage and inspire future translators, let’s leave those out for now. Every job has its downfalls and if you have a passion for languages then the drawbacks are minimal compared to the rewards. After 17 years of working in the industry, I’ve established my position with the companies I work with. I get to choose to take on or decline various projects and I get to choose when and how I want to work.
Being your own boss is one of great rewards of being a freelance translator. Also, I’d be lying if I said that the satisfaction of completing a project or learning more about a language isn’t an advantage, because it certainly is.