Description

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 homestaykitchen@gmail.com 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.
  #ourpreschoolmoment #weareyoungatheart
• 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.
• 

#tranquilizedcougar

• 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.
  #shewroteitdown #eringetsthegoosies
• Mary's great idea for Erin's goal.
• Mary's student who loved katsu.
• Diverson #1: We try to pronounce "worcestershire".
  #isthereanecho
• 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.
  #willmomanddadgetupset #isitsubstandard
• Erin and Mary try rolling their 'r's like Italian's.
  #erinandmaryaresocompetitive
• What is the region known as Modena? When in doubt ask Siri!

Links Mentioned in Today's Episode:
Recipe - Balsamic Vinegar Pork Cutlets
Ingredients for 2:
2 pork cutlets
1 tablespoon of all-purpose flour
1 tablespoon of butter
1 tablespoon of balsamic vinegar
Salt
Parsley (optional)

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.
Thrifty Foods Compliments Balsamic Vinegar

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