In this episode, we share our top 5 reasons for hosting an international student. There are so many points, but these 5 things are the core of what we do and love. They encompass our own personal values and how those desires play a significant role in our everyday lives. Living and sharing our day to day with our students has definitely changed our outlook on a few things. What are your top 5 reasons? Or have you got a reason similar to ours? We’d love to hear about it! Email us at firstname.lastname@example.org or email us a voice message from your phone and we’d love to include it in our show!
Key Points From This Episode:
- We compare outfits.
- Mary gives an update on her sister’s students.
- We talk about the financial stability of hosting students.
- And start counting down our Top 5 Reasons for Hosting International Students.
- Erin gives tips on what to do if you encounter a cougar.
- And explains the difference between a female and feline cougar.
- We talk about all the sayings/ways to cheer at sporting events.
- Mary shares her love of berry picking.
- Big news! Mary announces her big goal for next year.
- Mary’s great idea for Erin’s goal.
- Mary’s student who loved katsu.
- Diverson #1: We try to pronounce “worcestershire”.
- Erin talks about her Italian student and the balsamic vinegar incident.
- Erin talks about the cookbook she is putting together (see links below for a recipe!).
- Diversion #2: Erin goes to the cupboard for balsamic vinegar.
- Erin and Mary try rolling their ‘r’s like Italian’s.
- What is the region known as Modena? When in doubt ask Siri!
Links Mentioned in Today’s Episode:
Ingredients for 2:
2 pork cutlets
1 tablespoon of all-purpose flour
1 tablespoon of butter
1 tablespoon of balsamic vinegar
Bread the pork cutlets with flour on both sides and set them apart. Heat the butter in a medium pan and add the cutlets. Sprinkle the top with a small pinch of salt, wait a minute or so, and flip them on the other side. Sprinkle them again with a tiny pinch of salt.
Add the balsamic vinegar, stir and mix one more minute. Serve immediately and hot, sprinkled with finely chopped parsley, if you please.