Wednesday, June 24, 2009

I speak English with my son while my hubby Italian. what about when he is going to school? or doing homework

I speak English with my son while my hubby Italian. what about when he is going to school? or doing homework?
I'm American and live in Italy with my Italian hubby and our 2-year son. We are a bilingual family and we really enjoy it but I wonder if it will be a problem for us once my kid goes to school. He's gonna speak and do his homework in Italian and how could I help him with his homework and at the same time keep up teaching him English?
Grade-Schooler - 9 Answers
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1 :
dont worry by the time he gets to school he will be able to speak and do his homework fine and speak in english fine...learning two languses at once while you young is the best way!!
2 :
No he will be fine. He will probably just follow the curriculum and will accel quickly because of this. Small children have a great knack for picking up two languages. I know a guy that lived this way, only french, and he is very very smart. You are very lucky he will be raised this way, but rest easy knowing that he will probably understand grammar and spelling better than the others because of his bilingual abilities.
3 :
i have a brother who lives in sweeden , he has a daughter who speaks sweedish and english, but she speaks and does most things at school in sweedish , .. as ur son gets older he'll be able to explain the problem he's having with his homework with u in english... i remember last year we went to visit and my neice was teaching me how to speak sweedish... i was asking her what certain objects were called in sweedish ,she's is now 7 years old .. so dont worry , italian and english are like ur sons first language both put together
4 :
I ditto the other two posters. He will have a great grasp of both by the time he starts school and it won't impede his English abilities, as long as you continue to speak with him.
5 :
I would speak to your son in English whenever possible. I've hosted many exchange students over the years. Two of our best language learners where those raised in a bilingual family. One was from Switzerland. He grew up with his mother speaking French to him and his father speaking German. He now absorbs languages like a sponge and I can't even keep track of how many he knows! My other kid like that is from Finland. His mother spoke to him in Swedish and his father in Finnish. Another kid with phenomenal language skills! The earlier your kids learn more than one language the better -- and I must say, having worked HARD to even function in another language -- I'm very jealous of their opportunity!
6 :
Probably in school will be learning English and you can help there but now for a two year old i don't know maybe is difficult for him to speak two different languages at this age. You keep teaching him but maybe later when hi is older. Now is too small to speak two languages A lot of people say that youngsters learn faster but I think he is too young to speak 2 languages And before school he will speak the English and Italian so that is advantage for him. My cousin is 2 years old and she can't speak well Macedonian her native language and not 2 languages. It is difficult for 2 years old kid
7 :
Just do both. U may need to learn some Italian too.
8 :
Do you speak italian? If so you should talk to him in both languages so he will be bilingual
9 :
I speak Spanish and my husband English we try to stay as billingual as possible but do keep in mind that we live in the US our kids understand Spanish well but speak meanly English we don't want them to be confused when they go to school but want them to keep learning Spanish it's very difucult but if we keep at it they'll eventually be fluent in both languages because we make sure to keep billungual home, and try not to put any preasure on them we want it to be fun for them. GOOD LUCK

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Tuesday, June 16, 2009

My GPA is 3.5 & I was an xchange student in Italy for year. How are my chances of getting into Georgetown

My GPA is 3.5 & I was an xchange student in Italy for year. How are my chances of getting into Georgetown?
My GPA is a 3.4 to 3.5 the past semester. I was an Exchange student in Italy w AFS for a year and I would REALLY want to get into Georgetown on Boston University. i live in the philippines and i study in this really small and unknown international school in the philippines. i speak fluent english tagalog and italian w basic french. what are my chances of getting into those 2 schools even w experience? ive also been invited to attend various leadership camps here and abroad and i have many other activities such as entrepreneurial seminars for HS students. what are my chances of getting in? i know the competition is tough especially because i go to a really small school and i am an international student but i was born in the US. let me know please! <3
Higher Education (University +) - 1 Answers
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1 :
Your chances sound good in getting into either Geogetown and/or Boston University. How did you do on the SATs? Good Luck!!!

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Monday, June 8, 2009

dishes from the calabrian region of italy

dishes from the calabrian region of italy?
does anyone know any? pretty soon in school, we need to each bring in a dish belonging to our ethnicity. my grandparents were from there...so yeah.
Ethnic Cuisine - 3 Answers
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1 :
Costoline di Agnello alla Calabrese -- Lamb Chops Calabrian Style Lamb chops made this way are beautiful because the rib bone is left so long. When the chops have been properly pounded, the rib eye will be about 3 1/2 inches around. Each one resembles a flag with a curved pole. This dish is marvelous for large parties because you can set up a heated serving platter with all the garnishes on it and, at the last moment, fry the lamb chops, which you have previously prepared. 2 large red bell peppers (use green if red not available) 1 large garlic clove, minced About 1/2 cup virgin olive oil 2 large, juicy lemons 8 baby artichokes, washed and trimmed 1 teaspoon salt and to taste Freshly ground black pepper to taste 1/2 pound mushrooms 8 rib lamb chops with long bone left in 2 tablespoons capers [he mentions those packed in salt in the pantry section] 8 anchovy filets Wash the bell peppers and dry them. Put them on the burner plate over a high gas flame and let the flames lick up around them. After one side ahs become charred and very black, turn the pepper around with tongs and burn the skin on the other side. When they are totally black, set them aside to cool on a dish. (It is not necessary to put them into a bag unless you want to cook them a bit, as the bag, when you seal it, becomes a little oven when you put the peppers in it.) When the peppers are cool enough to handle, lay them down on a board or on the edge of your sink, and scrape the blackened skin off them. (It should slip right off.) Cut the peppers open, scrape out and discard the seeds, and remove and discard the core. Cut the peppers into slices about 1/4-inch thick, and put them on a plate. Scatter the garlic all over them, drizzle on about 2 tablespoons of virgin olive oil, and squeeze the juice of 1/4 of a lemon. Set the peppers aside for later use. (For more details about burning the skin off peppers, see Roasted Peppers with Italian-Style Tuna and Clams, page 104). Soak the baby artichokes in cold water to clean them, and in another large bowl prepare three quarts of acidulated water by adding 3 tablespoons of white vinegar or lemon juice. Peel off the tough outer leaves of the artichokes until the inner, yellow leaves appear, dipping the artichoke you are working on in the acidulated water occasionally to keep it from turning black. Leave each soaking in the acidulated water. When you have finished this part of the job, remove each one from the water, and, with a sharp paring knife, trim the bottom so that it looks clean and neat. The bottom is edible and choice, so don't take off any more than necessary. Cut about 25 percent of the top off and cut each artichoke into quarters lengthwise. Place the artichokes in a small saucepan, cover them with cold water and add 3 slices of lemon, skin and all, 1 teaspoon of salt, 4 grindings of fresh black pepper, and 2 tablespoons of olive oil. Turn the heat to medium, bring the artichokes to a simmer, and cook them for 10 minutes, or until they are tender. The liquid should be evaporated, except for the oil, which should remain to coat them. If the artichokes are done and there's too much liquid, quickly remove them from the water with a slotted spoon, and put them temporarily into a dish. Reduce the liquid over high heat until only the oil remains. Remove the lemon slices, and discard them. Put the artichokes back into the oil, and stir them all around. Set them aside for later use. Wipe the mushrooms clean with a paper or kitchen towel. If they are large, cut them into quarters. In a frying pan that will just hold the mushrooms, heat 2 tablespoons of olive oil over high heat, add the mushrooms, and stir them. SautÃ© them for 5 minutes, or until they become golden. Do not overcook them. Squeeze on the juice of 1/2 lemon, and with the heat still high, swirl and stir everything around to evaporate the lemon juice. If there is any liquid left, remove the mushrooms from the frying pan with a slotted spoon, put them into a bowl or dish to cool, and reduce the pan juice over high heat until it is thick and there is very little of it. Pour this remaining juice on the mushrooms. Set them aside until later. Gently pound the meat with a meat bat to less than 1/4-inch thickness. Add salt and pepper to taste. Heat 1 tablespoon olive oil in a large frying pan almost to smoking, quickly fry the chops for about 1 minute on each side, and put them aside on a heated plate. They should be well browned outside but pink inside, not raw or even blood rare, just pink. Assemble the chops attractively on a serving platter. They are very pretty if you place the bones pointing towards the middle of the platter or toward the outside of the platter. In between the bones, where there is plenty of space, carefully put in some of the bell peppers, artichoke pieces, and some mushrooms in little heaps. Scatter a few capers on top of these vegetables, and then, on top of the vegetables or
2 :
This is about as Calabrian as it gets: Vermicelli piccanti alla Calabrese 12 anchovies packed in oil, drained and chopped 5 cloves garlic, peeled and chopped 5 T extra virgin olive oil 1/2 peperoncino, or 1/4 t red chili flakes, more to taste 2 T fresh parsley, chopped 1 lb vermicelli, angel hair or spaghettini BRING the pasta water to a boil and cook pasta. MEANWHILE, in a large skillet heat the olive oil. ADD the garlic and sautÃ© till golden. ADD the chili pepper and sautÃ© for a minute more. ADD the anchovy and mash into a puree with a fork. DRAIN pasta lightly reserving a 1/4-cup of the water. POUR hot anchovy sauce onto pasta. TOSS moistening with a tablespoon or two of the pasta water if you like. SPRINKLE with parsley. Serves 4.
3 :
Since you will have to bring the dish to your school, it's better to keep it simple. So, you may want to consider a dessert. There is a traditional dessert from Calabria which is Figs stuffed with almonds and coated with chocolate. It's easy to make and easy to transport.

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Monday, June 1, 2009

should i go to italy in the winter or wait until june/july to go? I want to go NOW

should i go to italy in the winter or wait until june/july to go? I want to go NOW!!!?
I have the money but really want to go now and do not want to wait any longer to go to italy. I am in school and have an internship over summer....... i do not wait another year to go to italy though!!! I just want to go like the 26th of december through January 11th. What do you think i should do? will i be missing out on anything not going during summer? it will be june/july of 2009
Other - Destinations - 2 Answers
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1 :
Oh, that time frame in winter is actually considered one of Italy's "high" seasons, a lot of Europeans take vacations over the Christmas holidays. Summer also is hot and crowded. My bf and I went to Rome and Sicily last year during my spring break in April, and it was fantastic. It was right before the beginning of the high season (which runs from late April to late September), and it wasn't too crowded, even though we were in Rome for Easter and a lot of people pilgrimage to the Vatican for that. The weather was also perfect, mid-70s most of the week and we were lucky that it only rained for all of 10 minutes the whole time we were there. I think this is a great time to go, it's not too hot there yet and it's most crowded in June, July and August when people are off for summer vacation. Also October is supposed to be a good time, past the peak season, but the weather isn't as hot as during the summer yet still warm enough to only need a light jacket.
2 :

winter.

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