In this episode, I’m exploring the topic of wishes, hopes and regrets… In English, there are lots of ways to talk about these things, so listen to some useful phrases and grammatical structures that will help you sound more natural when talking about hypothetical things. 
Follow the link for the full script: https://docs.google.com/document/d/1FXT1bWII6luQWRAcvPL1wgcC6treuHVeyKQBovBvSZI/edit?usp=sharing

UK TALKS WITH LIZ

EPISODE 9: TALKING ABOUT WISHES & REGRETS

西瓜watermelon、芒果mango、草莓strawberry、梨子pear,、葡萄grape、鳳梨pineapple

Taiwan Daphne

水果fruit

Aprenda os cumprimentos formais e informais mais comuns em português

Português em 1 minuto com o Júlio

Cumprimentos em português

English is a widely spoken language and is considered as a universal language. It is the primary language of international communication, business, and education. Being fluent in English can be advantageous in various fields, such as education, business, travel, and communication with people from different parts of the world. Fluency in English can be achieved through consistent efforts and a systematic approach. This podcast aims to provide some useful tips and strategies to help individuals become fluent in the English language.

English Learning tips

how to become fluent in any language

Listen and repeat then sing along. 
pay, day, bay
I pay for a day at the bay. 

Follow me for more phonics.


Phonics Long Vowels and Consonant Blends

I pay for a day at the bay. 

Мне нравится, что Вы больны не мной,
Мне нравится, что я больна не Вами,
Что никогда тяжелый шар земной
Не уплывет под нашими ногами.
Мне нравится, что можно быть смешной
Распущенной-и не играть словами,
И не краснеть удушливой волной,
Слегка соприкоснувшись рукавами.
Мне нравится еще, что Вы при мне
Спокойно обнимаете другую,
Не прочите мне в адовом огне
Гореть за то, что я не Вас целую.
Что имя нежное мое, мой нежный, не
Упоминаете ни днем ни ночью — всуе...
Что никогда в церковной тишине
Не пропоют над нами: аллилуйя!
Спасибо Вам и сердцем и рукой
За то, что Вы меня — не зная сами! —
Так любите: за мой ночной покой,
За редкость встреч закатными часами,
За наши не-гулянья под луной,
За солнце не у нас на головами,
За то, что Вы больны — увы! — не мной,
За то, что я больна — увы! — не Вами.
1915г.

Нескучные истории - Not boring stories

"Мне нравится, что Вы больны не мной...", стихи Марины Цветаевой

【北海道Hokkaido生活】
〈#117〉9月19日月曜日　天気/くもり　気温/22℃ 

江別市/えべつし
酪農学園大学/らくのうがくえんだいがく
・9月20日〜26日は動物愛護週間
・酪農学園大学で、動物と触れあうイベントがあった。
・獣医師がペットのマッサージの方法を教えた

［単語］
動物愛護週間/どうぶつあいごしゅうかん…動物にやさしくしたり、動物について勉強する一週間。
触れあう/ふれあう…さわる、さわられる。
イベント/いべんと…人が集まって、遊んだり楽しんだりすること。
獣医師/じゅういし…動物のお医者さん
マッサージ/まっさーじ…体を軽く押したり、さわったりすること。

〈美和Miwa〉
日本語の先生
Podcast「どこでも.JAPANESE」も放送中！

北海道Hokkaido生活 for Japanese learners

〈#117〉9月19日月曜日　動物愛護週間がはじまるよ！

People in Switzerland eat more chocolate than anyone else in the world.

According to data from World Population Review, the average Swiss person eats nearly 9 kilograms of chocolate a year — almost twice as much as people in America.

So it might be no surprise that a Swiss university is doing research on chocolate — looking for ways to make it healthier and better for the planet!

Chocolate is made using cocoa beans, which grow in pods on the cacao tree. Each pod holds 20 to 60 seeds — or beans — that are covered in sweet white pulp.

Researchers from the university ETH Zurich have found a way to mix the pulp with part of the pod to make a sweet gel, which can be used instead of the powdered sugar that's usually added to cocoa beans when making chocolate.

Typical dark chocolate might be made of 30% to 40% powdered sugar. Testing different recipes, the researchers found they could make chocolate that was up to 20% gel and about as sweet as chocolate with 5% to 10% powdered sugar.

The new chocolate also had 20% more fiber and 30% less saturated fat than typical European dark chocolate — meaning it's healthier to eat.

Main study writer, Kim Mishra, told The Guardian that the new chocolate has a fruitier taste than typical dark chocolate — although it also tastes more acidic.

The researchers said using parts of the cocoa plant that are usually thrown away reduces waste, while using the new gel would let cocoa farmers get money not just from their beans, but by selling the pulp and pod parts needed for the gel as well.

It may be a while before we can try this chocolate for ourselves. However, ETH Zurich has already filed a patent for the recipe.



Practice Listening, Reading & Comprehension

Scientists Make Healthier, Less Wasteful Chocolate

https://drive.google.com/file/d/1mJTTz1GJt1RsvNnkTY9OsTuyxRy7_1zq/view?usp=drivesdk