One week down

So today marks the end of my first complete week of grad school. Right now, I still feel excited and energetic, in general (that last part might be because I took a nap yesterday), and I think I can do well if I can just keep on top of all the various things I have to do. Another lingering worry is that I haven't heard back about any of the jobs I applied for, even though I have kept in contact with the job offer-ers as best as I can. I bet there are still positions open in food services, but I more than kind of wanted to move away from that. I guess we'll see.

Anyway, things to do: begin the first Syntax language data project, finish Greek assignment for Monday (memorize vocab, do workbook, read chapters), read the rest of the LACA (Lang. & Culture Acquisition) readings, mentally prepare for the first meeting with Language Resource Person(!!!!), physically prepare by doing tutorials for the sound editing programs we'll be using.

Oh, by the way, I ended up choosing to do Ilocano, which is the Philippines language that I mentioned before. It helped that some second-year students said that they really enjoyed doing it, and that the LRP is really nice. I think she actually works at CanIL.

Still been really awesome to eat lunch in the CanIL common room. We met a bunch of our Norwegian classmates today, and chatted with them. They seem to be a friendly and intelligent lot.

Notes about Canada, and where Mackenzie & I are living in particular:
1. When we go back to Washington to visit and for the semester break, it's going to seem like speed limits are insanely fast. Our neighborhood and all the roads in the Walnut Grove area (at least the parts we frequent so far, and of course not including Highway 1) never have higher speed limits than 60 kph, which is less than 45 mph. Most are under 50 kph, which is around 35 mph. So slow!
2. Macaroni & cheese (the kind that comes in a box) is mostly known as Kraft Dinner here. Even the non-Kraft brand has to have the word "dinner" in the name. But apparently that's how Kraft originally marketed it in the US, too - according to Wikipedia. Weird!