Friday, November 18, 2005
School Application 申 請 入 學
Oh my aching body, especially my legs! Feels like I overdid it yesterday in the Turkey Trot race. I sure could use a good massage. Any volunteers?
My application to the 新 亞 中 國 語 文 研 習 所 New Asia--Yale-in-China Chinese Language Center is going out tonight. I'm on my way to print a photo to attach to the application form, and then it's on to the post office. The Center, which is where I'll be studying Cantonese from May through July, is located at 香 港 中 文 大 學 HK Chinese University in 沙 田 Shatin. Wish me luck with my application.
Several weeks ago, I submitted an application for a citizenship certificate to the Canadian government (I was born in Vancouver, BC). Within a week, I received a call from someone at the Canadian consulate asking whether my parents, who were Americans living in Canada, had registered my birth at the American consulate. When I answered "yes," the officer asked me to send the registration document to them, which I did right away. Don't know what this means, but I hope that it's just a formality and doesn't pose a problem for my application. It probably will be several months before I receive an answer from the Canadian government. In the meantime, I will think good thoughts and hope for the best.
Today, I had an interesting Chinese dish called 鹹 魚 茄 子 (haam4 yu2 ke5 ji2) Chinese eggplant stir-fried with salted fish. Yum!! Chinese eggplant is different from Western eggplant. While Western eggplant is short, pear-shaped, and deep purple, the Chinese variety is long, slender, and light to medium purple in color. Chinese chefs often cook eggplant by quickly deep-frying it, which can make it rather oily. However, the dish I had today was not oily and had a wonderful salted fish taste and smell. There used to be a time when I couldn't stand salted fish. I love it now. In fact, I enjoy walking through 上 環 (sheung6 waan4) Sheungwan, a district in HK that has lots of 海 味 店 (hoi2 mei3 dim3) dried seafood shops. ¶ 8:45 PM
My application to the 新 亞 中 國 語 文 研 習 所 New Asia--Yale-in-China Chinese Language Center is going out tonight. I'm on my way to print a photo to attach to the application form, and then it's on to the post office. The Center, which is where I'll be studying Cantonese from May through July, is located at 香 港 中 文 大 學 HK Chinese University in 沙 田 Shatin. Wish me luck with my application.
Several weeks ago, I submitted an application for a citizenship certificate to the Canadian government (I was born in Vancouver, BC). Within a week, I received a call from someone at the Canadian consulate asking whether my parents, who were Americans living in Canada, had registered my birth at the American consulate. When I answered "yes," the officer asked me to send the registration document to them, which I did right away. Don't know what this means, but I hope that it's just a formality and doesn't pose a problem for my application. It probably will be several months before I receive an answer from the Canadian government. In the meantime, I will think good thoughts and hope for the best.
Today, I had an interesting Chinese dish called 鹹 魚 茄 子 (haam4 yu2 ke5 ji2) Chinese eggplant stir-fried with salted fish. Yum!! Chinese eggplant is different from Western eggplant. While Western eggplant is short, pear-shaped, and deep purple, the Chinese variety is long, slender, and light to medium purple in color. Chinese chefs often cook eggplant by quickly deep-frying it, which can make it rather oily. However, the dish I had today was not oily and had a wonderful salted fish taste and smell. There used to be a time when I couldn't stand salted fish. I love it now. In fact, I enjoy walking through 上 環 (sheung6 waan4) Sheungwan, a district in HK that has lots of 海 味 店 (hoi2 mei3 dim3) dried seafood shops. ¶ 8:45 PM
