G: I get a scholarship from the Japanese government paid in yen. I went
back to Minnesota last fall to give support to my sister, who's just had a
baby girl. The dollar was really weak. Everything at home seemed so
cheap'
H: But the yen isn't as strong now as it was six months ago, is it?
G: That's true. I was really lucky in that I went back at the best Lime. But
presumably if the dollar has strengthened again recently, it means your
situation has eased.
H: Yes. I was looking for a job at the time when I needed money most.
When I eventually found one, the exchange rate was already more
favorable again. Actually, I have a bigger income in yen now than when
the global recession first started!
G: But you just don't have so much tine to watch the local news!
H: You can't have everything.
The conversation is between two American students in Hokkaido, Georgina
and Harry. Harry has not heard about the factories that have ( I ) down
in Hokkaido, and Georgina tells him off for not paying more attention to local
news. Then they discuss the ( 2 ) of the global economic slowdown on
their own lives. Harry experienced a ( 3 ) in his income because his father
was laid ( 4 ) and because of fluctuations in the exchange rate. But he is
quite ( 5 ) about his circumstances. He is doing some Luloring to
supplement his income, and describes ( 6 ) the past few months have
taught him to ( 7 ) the value of money more. The other student, Georgina,
receives a scholarship from the Japanese government. ( 8 ) to
expectations, she ( 9 ) from the appreciation of the yen during the early
stages of the global recession. During a trip home to the US to care ( 10 )
her sister and niece, she had ( 11 ) spending money as a result. At the
time the conversation is taking place, the yen has weakened compared to the
( 12 ) year. Harry's income is more than before the recession started,
although he no longer has much free time. "You can't have everything," he
concludes.
which it is milled.
The amount of liquid given in the recipes-usually water or milk-can
never he more than guidelines. This is to say, you should hold back a portion
of liquid specified in a recipe and add it as needed. This method keeps you
(2J