So goes the saying in the U.K.
Should I be doing my classwork? Yes.
Am I using this time to provide intellectually stimulating, cheap material for your perusal? Yes.
Will I probably suffer for my procrastination? Absolutely.
That being said, here’s what counts:
Free language lessons, courtesy of Iowa State University.
Typically, now would be the time to poke good natured fun at my corn-growing countrymen. However, since most of them pOwn me at grammar and linguistics, I’ll hold my tongue – mostly to avoid dying of shame should any of them come across this.
If you’re interested in picking up some free language skills, check this out:
I listened to the first podcast on Chinese numbers for all of five minutes – now I can’t forget the number “two” even if I tried. (It’s ‘Rrr’. )
My only sadness with the ISU podcasts is A) they’re a little bit old (2006) and B) there aren’t very many of them.
Lastly, might I add that the story of the Chinese son in university is more than a little unrealistic? A nice story, but if I had someone like him in my classes, I’d wonder what that joker was doing in my classes. Then he’d probably go on to set the curve in class.
I’m a sucker for all pumpkin related foods, and this was no exception:
My question, then, is how well it will work if I switch the pumpkin pulp with persimmon pulp. Fall is persimmon season in South Korea, so I have an abundance of the tasty fruit. Initially I thought that a “pudding” would be interesting:
The question of a persimmon latte is a question not easily answered. Fortunately, I have an army of human “guinea pigs” to try everything I make. Unfortunately, most of them weren’t raised with persimmons, and therefore don’t care for the taste. Sad panda.
My curiosity must be satisfied – I’ll craft it and report. Who knows? Sweet potato lattes are popular here. A persimmon latte isn’t too much of a jump. ^^