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    • abcdefg
      Top 12 dim sum By abcdefg in Signese 0
      Here's another dim sum menu, sort of. This one is especially useful because it features only 12 items from a busy upstairs restaurant that offers probably a hundred items. (I ate upstairs.) These take away selections are available for purchase on the street level. My guess is they are some of the house's best sellers. This place was across the street from my Hong Kong (Wan Chai) hotel 華美粵海酒店。

      If you figure out and learn these 12 items, you might not be a dim sum virtuoso, but you won't go hungry and will be able to gain a toehold in the dim sum world.
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  • Latest Topics

    • Zbigniew
      香港会成为下一个西藏吗?   By Yi Zheng Lian     I’m struggling to accept that 等于in the following passage is being used well. I feel uncomfortable with 上诉法庭 (“the appeal court”) functioning as the subject of 等于 (“equivalent to/tantamount to”). Are my reservations justified or have I misunderstood the way 等于can be used? Any help appreciated.     近日的改判引发的愤慨,更多地是关乎上诉法庭处理该案的非同寻常的方式,而非严厉的惩罚本身。相关程序本应以下级法庭的判决为重心,但却更进一步,重新诠释了该案的事实。上诉法庭实际上等于在判决中宣称,三名活动人士曾使用预谋暴力占领公共空间。 The outcry that followed the recent resentencing was not so much about the tough punishments as the unusual manner in which the appeals court handled the case. The proceeding was supposed to focus on the lower court’s sentences, but it went much further and reinterpreted the facts of the case. The court effectively claimed in its ruling that the three activists had used premeditated violence to occupy public space.    
    • Shelley
      Hopefully this will be the next book I read - https://www.amazon.co.uk/Chinese-Typewriter-Thomas-S-Mullaney/dp/0262036363 The Chinese Typewriter by Thomas S. Mullaney.   The review I read in New Scientist  (week 23 sept 2017) was intriguing and I have put it on my Birthday/Christmas list when it comes out in paperback.   It discusses the reasons why a chinese typewriter from around the turn of the last century became a racist joke and the implications and ideas surrounding the "crazy" idea of chinese typewriter. It discusses how Chinese was considered "more primitive than Indo-European Languages" mainly because it lacks an alphabet.  He points out that movable type was invented in China 400 years before Gutenberg's invention. There is more on the different aspects of the chinese language and writing it.   I have not read more than the review and my summary is only very sketchy. Try to read the New Scientist article and/or the book.   I am looking forward to reading this book.
    • gena0411
      Hello,   I have encountered a sentence in mandarin companion "sixty years dream" graded reader.   All the words are clear, but the meaning is not.   以后的中国不是一个人的中国,是我们每一个人的中国   Could you please help with this?   Thanks    Genady   P.S. I was not sure whether this belongs to "quick translation" category or this one. Since it's not really about words, it seemed sentence structure category is a more appropriate one. 
    • Publius
      Here's a list of Cantonese radio stations that I've compiled over the years. Since Mandarin is of no interest to me, only sister stations of Cantonese ones are included. All URLs tested in VLC.   香港電台第一台http://rthkaudio1-lh.akamaihd.net/i/radio1_1@355864/index_56_a-p.m3u8   香港電台第二台http://rthkaudio2-lh.akamaihd.net/i/radio2_1@355865/index_56_a-p.m3u8   香港電台第五台http://rthkaudio5-lh.akamaihd.net/i/radio5_1@355868/index_56_a-p.m3u8   香港電台普通話台http://rthkaudio6-lh.akamaihd.net/i/radiopth_1@355869/index_56_a-p.m3u8 商業一台雷霆881http://d3ca3xccq5z5hu.cloudfront.net/radio-HTTP/cr1-hd.3gp/chunklist.m3u8 商業二台叱咤903 http://d3ca3xccq5z5hu.cloudfront.net/radio-HTTP/cr2-hd.3gp/chunklist.m3u8 新城財經台http://metroradio-lh.akamaihd.net/i/104_h@349798/master.m3u8 新城知訊台http://metroradio-lh.akamaihd.net/i/997_h@349799/master.m3u8 民間電台http://radio1.citizensradio.org:8000/xstream (Domain name is blocked in mainland China) 澳門電台中文頻道rtmp://live3.tdm.com.mo/radio/rch2.live 星島中文電台粵語台(三藩市)http://panel9.serverhostingcenter.com:2199/tunein/xtkdhomf.pls   星島中文電台國語台(三藩市)http://panel9.serverhostingcenter.com:2199/tunein/rdfezvqt.pls KMRB粵語廣播電台(洛杉磯)http://mobilewzrc.serverroom.us:6916/;stream.nsv KAZN中文廣播電台(洛杉磯)http://mobilewzrc.serverroom.us:6914/;stream.nsv WZRC紐約華語廣播(紐約)http://mobilewzrc.serverroom.us:6910/;stream.mp3 WKDM華語廣播國語台(紐約)http://mobilewkdm.serverroom.us:6912/;stream.mp3 MRBI Cantonese Music Channelhttp://mobilemandarin.serverroom.us:6918/;stream.nsv 華僑之聲(溫哥華) (Used to be a Cantonese station, but now carries a lot of Mandarin programs produced by CRI)http://ice5.securenetsystems.net/CHMB 加拿大中文電台(多倫多) (Cantonese, Mandarin, a variety of other languages)rtmp://wm7.eseenet.com:1935/radio/am1430.stream rtmp://wm7.eseenet.com:1935/radio/fm889.stream 加拿大中文電台(溫哥華)rtmp://wm7.eseenet.com:1935/radio/am1470.streamrtmp://wm7.eseenet.com:1935/radio/fm961.stream 加拿大中文電台(卡加利)rtmp://wm7.eseenet.com:1935/radio/fm947.stream 2AC澳洲華人電台粵語頻道http://s21.myradiostream.com:13762/;listen.mp3 2AC澳洲華人電台國語頻道http://s9.myradiostream.com:43292/;listen.mp3 3CW澳大利亞中文廣播電台http://streamer2.rightclickitservices.com:7210/;stream.mp3 3CW澳大利亞中文廣播經濟生活台http://streamer2.rightclickitservices.com:7220/;stream.mp3 紐西蘭華人之聲FM99.4真快活http:// 紐西蘭華人之聲AM936新超凡http:// 紐西蘭華人之聲FM104.2華人音樂台 (中國國際廣播電台華英語節目) 倫敦國際廣播電台 (5-6PM普通話,6-7PM廣東話,7-8PM重播普通話)http://direct.sharp-stream.com/spectrum5.mp3 CRI環球資訊http://sk.cri.cn/905.m3u8 http://cri-lh.akamaihd.net/i/cri905_1@183457/index_48_a-b.m3u8   CRI華語環球http://sk.cri.cn/hyhq.m3u8   RTI國語http:// mms://media.ccdntech.com/wmtencoder/rti/cbs2.wmv   RTI閩客粵語 mms://media.ccdntech.com/wmtencoder/rti/cbs3.wmv   YES 933 (新加坡)  
    • Luxi
      There are 2 very good Chinese TV series currently running on Netflix, though not in all countries, see below. Both are subtitled in English (unfortunately no option to see the Chinese subtitles). Both are recommended. King's War  (2012), 楚汉传奇, is an 80 episodes series based on the Chu-Han Contention at the end of the Qin Dynasty. It seems to follow Sima Qian's accounts quite closely, acting is good and the sets are impressively good.    Qin Empire: Alliance  (2013) is actually the 2nd series in an ongoing set of dramas charting the rise of the State of Qin during the Warring States Period and the creating of the Qin Empire. Unfortunately, the real Series 1 (2009) has been omitted for no known reason, though IMO it is the most interesting so far since it comprises Lord Shang Yang's reforms that created the conditions for the rise of Qin. Series 1 also has a great music score These series are based on 大秦帝国 an 18-volumes historical novel by Sun Haohui (孙皓晖) , in parts, apparently, modified for more historical accuracy. I tried to read the book but it was heavy going for me, too many technical/military terms!   This page shows in what countries it is available: https://whatsnewonnetflix.com/uk/m/qin-empire-alliance-season-1            
    • evn108
      而吳黃龍已前雖引漢曆二十餘年,其實吳之首事。   I think I know what this sentence is saying, but I can't really figure out... how it is saying it? This is from an introduction to a history of the Southern Dynasties, in a section that is outlining the scope of the project and introducing the dynasties, how long each of them lasted, and the dating system (I believe it refers to the way dates are recorded within the text itself). So based on the context I think it means that the text will use Han reign names for the early history of Wu, even though at this point there are already Wu reign names. It follows a sentence that explains that this text begins in year one of the Xingping era of the Eastern Han (194), and ends in the final year of the Zhenming era of the Chen dynasty (589). But I can't figure out the grammar of the sentence? the 已前雖引 part is really tripping me up. The best I can come up with is "And (for events prior to) the end of the Huanglong era of Wu (229-231), although (I) cite the Han calendar for more than twenty years, this is the true beginning of the kingdom of Wu." Does that seem right? Or is there a better way to parse this?
    • lukasfr
      Hi folks! I need a translator from image of (probably) some tea. My friend ask me to find this, but I don't even know what to look for. Could you please translate the text on this image? Is there any "name" of what was in the box? Thank you in advance
    • abcdefg
      Dim sum 点心 is one of the glories of the South China Cantonese food world 粤菜。It is the fine art of leisurely early-day munching on an assortment bite-sized delicacies served in bamboo steamer baskets or on small plates. This kind of feast sometimes goes by the name of yum cha 饮茶 because these small tasty morsels are typically washed down by endless small cups of hot tea.   I was fortunate enough to have had several memorable dim sum brunches last week during a trip to Macau and Hong Kong. Let me give you a look at how it works in the hope that this will help induce you give it a try, or if you are already an aficionado, to go back for another dim sum adventure real soon.   Three days in a row I just walked across the street from my Macau Hotel (十六浦酒店) to an unpretentious dim sum joint that's always busy and popular with locals. Their name sign boasts 御龙海鲜火锅 but their operating hours are only from 8 a.m. until 3 p.m. so nobody really goes there for that. Instead 茶市点心 is clearly their principal draw. You always have to wait a few minutes for the busy waitresses to clear you a spot at one of their long communal tables, each of which seats 6 to 8 people. (Upstairs the tables are round.)   Reminder: You can click the photos to enlarge them.            She brings you a pencil and a check-box menu. You order your big pot of tea (mine was Tieguanyin 铁观音) and study the options, taking time out to do the ritual washing of your eating utensils. It's something I thought a bit strange initially, but by now I wash my own dishes right along with the meticulous elderly grannies. You use the scalding hot tea water from your big pot, emptying the waste into a bowl provided temporarily for that purpose.              In a few minutes the waitress returns with a receipt to show that your items have been entered into their ordering system. Sometimes these dim sum menus can be really forbidding, providing only the names of the dishes in Traditional Hanzi, with no pictures or descriptions and of course no English. I always try to grab an extra menu to study back in my room in preparation for the next visit.   Dim Sum works best if you go with several family members or friends so you can order lots of different items and taste each other's selections. This time I was alone, so I just planned on having some leftovers. Not ideal, but still workable. The dishes arrive in no fixed order. As they are delivered, the waitress scratches them off your receipt with her thumbnail.            I always struggle with whether to order my favorites, or to try out new options that might not be as much to my liking. Shrimp dumplings 虾饺, made with fresh shrimp, is one of those things I find irresistible.  I'm also a sucker for well made Cantonese turnip cake 萝卜糕, shown just below the shrimp. This time I accompanied those two with an order of plain cooked caixin 白灼菜心。It's the small tender heart of a member of the cabbage family, immensely popular in the south. I had some of these left over for a late-night snack in my room, heated together with a container of instant noodles.   Lingered at table about an hour, enjoying many cups of tea and even some conversation with two neighbors. Set me back under 100 MOP. This unit of currency is the Macanese Pataca, roughly equivalent to the HKD (Hong Kong Dollar.) Time and money well spent.   Returned the next morning, intent on variety. Had rolled out early, hit the gym, gone for a swim, and worked up a good appetite. Decided on shao mai 烧卖 as my most expensive item. These are made with dumpling wrappers squeezed around a filling of lean pork and shrimp combined, leaving the top open, sprinkled with crab roe. (Many recipes exist, using other ingredients.)       Accompanied the shao mai with griddle cakes made with whole kernels of sweet corn 香煎玉米饼 and some plain-cooked Cantonese lettuce 白灼生菜。               The menu designates items as belonging to one of several price categories. For example, today's shao mai and the shrimp dumplings that I had yesterday are both in the 特 category, costing 28 MOP. 大点 dishes, such as the luobo gao, sell for 22 MOP,  and so on down to 中点 and 小点 items. Pot of basic tea costs 8 MOP, including endless refills of hot water. Some places offer gong fu tea 功夫茶 made in small pots, but not here. Today's expedition once again did not break the bank, coming out well under 100 MOP.   If I'm with others, which I prefer, we always order a bowl of porridge 粥。It is offered in many varieties and goes very well with all of these other dishes. My personal favorites are the fish slice porridge 鱼片粥 and the century egg porridge 皮蛋瘦肉粥。These bowls are just right for 2 or 3 people. Sometimes, in a group, we will add a plate of fried noodles 炒面 or fried rice 炒饭。Sometimes a plate of sliced roast pork 叉烧 or goose 烤鹅。Cantonese roast pork, in particular, is a recommended specialty item, slow cooked and glazed with honey.   Here was day three. No fear of monotony. One could come here lots of times without it becoming boring. On weekends, one usually sees extended family groups from grandparents to toddlers, making a real project out of it. Cousins and nieces coming to join the big round table as others are leaving, maybe one withdrawn uncle reading the newspaper, an auntie with her knitting, empty bamboo steamer baskets piled high. Merry conversation is the order of the day. They also love to praise and show off the babes in arms.   How can a restaurant handle the logistics of putting a large variety of food on all these tables, given such close quarters? They don't use magic, but they utilize available space extremely well. Food is prepared in a remote kitchen upstairs and then sent to the waitresses by means of a "dumb waiter" on the guest levels. One cashier handles all the checks, guarded by a red-faced, bearded kitchen god and and equally iconic "Hello Kitty." (Could he be 关羽, General of Shu and blood brother of Liu Bei 刘备?)       Here's what I enjoyed this time around. More Cantonese specialties. No trip is complete without at least one batch of 肠粉,which are a type soft steamed rice noodle rolls, built with an interesting stuffing. Mine were 韭王鲜虾 fragrant garlic chives and fresh shrimp, served with a brown sauce. Nicely balanced, while still following the 清淡 (bland, non-spicy) dictates of Cantonese cooking. Lots of these dishes probably would not sell well in Kunming, where seasoning is more "forward."       Had them with an order of plain-cooked 芥菜,usually translated as "leaf mustard." I like that it has a slightly bitter note, even though it's not very aggressive,does not entirely take over the mouth.            These steamed dumplings are something I saw my neighbors eating the day before. So darned pretty I had to try them. Made with translucent rice skins and stuffed with a mix of lean pork and a vegetable I don't know how to translate (Latin name Rubia cordifolia.) The Chinese name of the dish is figurative more than it is descriptive.  瑶柱茜草。You dip them in dark aged vinegar 老陈醋。   It's borderline bad manners to ask your neighbors too many questions about their food. OK to maybe just inquire, "What is that called?" 这是什么菜?You enter a troubled zone if you add, "Does it taste good?" 好吃吗?because then they will usually smile and offer you one of their three or four bit-sized pieces whether they really want to or not.                 So it was another great meal for under 100 MOP,  rough actual cost about 70 Chinese Yuan or $11 US Dollars. And being a "tea nut" you probably guessed I would have to play with the leaves at least once. (Tieguanyin again. 铁观音)   If you go to Guangzhou, Hong Kong or Macau, be sure to make time for at least one Cantonese dim sum meal. It's a regional specialty and culinary treat not to be missed. It is now copied all over the world, but this is the source, the original mother lode.    
    • 陳德聰
      So lately my boyfriend started watching  “奇葩说” and one of the videos caught my attention because of the presence of 李銀河, perhaps the only Chinese sociologist I readily recognise the name of. I guess I am one of her fans or something. But on the forum often everyone seems to talk a lot more about 王小波 and his books than they do about his surviving wife. If you have read many of 王小波's work but aren't very acquainted with 李銀河, just take a few moments to imagine the type of person who would be married to him. 李銀河 is everything and more. I think this is what's called being a "stan" (a rabid fan?)   This is the retired professor who has been calling every year since 2001 for gay marriage legalisation in China. With all my preconceived notions of China, something about someone (who has well-known research on sadomasochist subculture) trying to use whatever pull she has to bring up gay marriage (the year right after the Netherlands passed their gay marriage bill) in spite of receiving death threats is just so mind-bogglingly badass.   Recently, she went on the show “奇葩说” to talk about the five reasons marriage will "die out", but specified that she doesn't believe it will completely disappear, just that what many might call 'traditional marriage' will become a much less core type of union. I think this is what some fear as the 'destruction of traditional marriage' or whatever the rhetoric is that is going on in Singapore and Australia right now.   For those who have access to YouTube, you can watch her on “奇葩说” at this link: https://m.youtube.com/watch?v=vxF_KgWa3Mc and I've transcribed her little monologue below with the heading《婚姻終將消亡》"Marriage Gon' Die Out". But I find her comments about retiring and turning to writing SM novels "like 50 Shades of Grey" probably the most amusing.   Quote “這個話說得稍微有一點誇張。我先給大家一組數據:上個世紀的80年代,美國和法國已經有百分之30的人不結婚了。到2015年8月,16歲以上的美國人當中有百分之50.2是單身。2016年國家民政局的數據呢,中國單身男女的人數已經近2億了。就是說,人們越來越不願意結婚了。原因是什麼呢? 第一個原因呢,就是婚姻制度,它和人性有一種內在的緊張關係。不管是澳大利亞啊,是美國啊,英國啊,調查出軌率在百分之40。其實這個出軌這個事兒是違反婚姻道德的,而且好多就導致離婚嘛,就是到了那種法不責眾的那種情況了。我記得2000年的時候,修改婚姻法有一種意見。當時,咱們應該立法來抓這個婚外戀,然後法學界的,然後這些社會學的人都說不行。為什麼呢?百分之40啊是吧?百分之40,你都訴諸警力,你中國得有多大警力啊,是吧?根本就這事做不成,是吧。但是你從這兒,你可以看出來這個婚外戀的人要是這麼多的話,就是證明這個婚姻制度啊,跟人性有這麼一種緊張的關係。   那麼第二個原因呢?也跟這個有點關係:人類的預期壽命延長了,然後你這個讓他七八十年就跟一個人在一起,就,他就慢慢地,就越來越變得像一種約束。   第三個原因呢,就是男女平等。就是在過去的時候,這個結婚是女人唯一的這個經濟來源。現在呢,女人都能掙錢了,掙錢以後她就多了一個選擇。   第四個原因呢,就是離婚成本太高了,精神上台受折磨。有一個很有意思的事情啊,就是法國在某年啊,就是為同性戀專門量身訂做了一個叫做合約婚姻。兩個人裡頭只要有一個人不願意了,這個婚姻就解體。結果呢,這個合約婚姻出現以後,異性戀去註冊這個的比同性戀還超了,就證明大家心裡都覺得這離婚成本應該降低,是吧。   然後第五個原因啊,性的目的改變了,就是人類的性活動啊。其實在古代的時候,唯一正當的理由是這個生孩子,那現在就不是了。好多人覺得性就是一件快樂的事兒。對於不生孩子的人,這個婚姻的東西就沒有絕對的必要了。   大概就是這樣一個情況"     Does anyone have any recommended readings? Favourite interviews?
    • hhli
      Hi, I am in desperate need for a chinese translator for my birthday message (traditional chinese please)    ai yi happy birthday! Thank you for always treating me like your own daughter and always welcoming me back to your home. You are constantly putting others before you. I wanted to remind you that this year you should do whatever you want for your birthday, because you deserve it. You are such a warm-hearted and generous person, I hope you have a day full of bliss, a year full of happiness, and a lifetime full of love. I’m sorry that this is late, but I hope you make use of these drink coasters for your lovely dining table I have used Google Translate: ( I am aware the there are some errors in this and would like someone to please correct this for me!) THANK YOU SO MUCH  ai yi生日快樂! 感謝你一直對待我像你自己的女兒,總是歡迎我回到新西蘭。 你不斷地把別人放在你面前。我想提醒你,今年你應該做任何你想要的生日,因為你值得擁有。你是一個熱心和慷慨的人,我希望你有一天充滿幸福,一年充滿幸福,一生充滿愛。 我很抱歉,這是遲到的,但我希望你可以使用這些飲料杯墊你可愛的餐桌
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  • Blog Entries

    • roddy
      Signese Revival 9 By roddy in Signese 0
      One fairly random photo of Chinese characters in action, per week, until sometime in 2018. And perhaps longer if I'm encouraged. Those who want to contribute their own random photos of Chinese characters are welcome, just get in touch and I'll add you to the contributor list so you can post directly, from computer or phone.
      I wonder what a non-民用 key is. 

    • abcdefg
      Dim Sum Menu By abcdefg in Signese 0
      Here is the menu for the recent food article in which I reported on three mornings of Cantonese dim sum. This menu is from Yulong Seafood Hotpot Restaurant in Macau, near Ponte 16. The dim sum article is here: https://www.chinese-forums.com/forums/topic/54982-enjoying-dim-sum/?tab=comments#comment-424075
      (You can click the photos to enlarge them.)


      The waitress brings a pencil along with the menu, and you put a check mark below the items that you want to eat. She told me it didn't matter which box I checked, one of which is for ordering an item a la carte 单点 and the other for ordering an item as part of a larger meal 加单。
      She returns later with a typed receipt for the order as it was entered into their system. Always a good idea to double check at that point to be sure there was no mixup. Pricing category designations appear beside the name of the item: 特点,大点,中点,小点。

      I always try to pick up a blank extra menu so I can study it at my leisure later in the day and do a better job of ordering the next day.
    • js6426
      Week 3 By js6426 in Chinese Language And Literature Degree 4
      Sure thing!  So the book I was too lazy to grab is called 'Conversational Chinese 301'.  It's not bad, but unfortunately it has pinyin all the way through.  I find it so hard to concentrate on the characters when the pinyin is written underneath, but in theory you don't even need to pass HSK 3 to do this degree so I can understand it.  The degree itself is 'Chinese Language and Literature', and the only requirement was high school graduation, so very easy to get in for.  However, once you're in it seems like they won't have a problem kicking you out if you're not serious.  My teacher was not amused today when a guy strolled in an hour late, and another of my teachers said our class will probably go from the 28 we are out now down to around 20 students or so in the next couple of weeks as they deal with people not coming to class etc!

      Tomorrow we will finish the final chapter (8) of the first book of the 'Threshold' level of the Road To Success series, which contains 4 books.  On Wednesday we are meant to have a test on all the characters we have covered in the book (there aren't actually any in there, but we either had to find them or were given them so we could learn them).  By the end of the 4th book in this series we should have studied 1200 words (according to the back of the book).  The next stage then has 2 books, which gets us up to 3000 words, then the final stage has another 2 books, leaving us at 6000 words.  I actually really like this book, in fact I really like all the books we are using, I have found them especially helpful for stroke order.  I am far from perfect, but I find myself actively thinking about stroke order and getting it right much more of the time now.  Also, even though they are beginner books, I find I am having to learn characters that I would never have taken an interest in learning to write otherwise (things like fruit and vegetables).  This is great because it means I'm not getting bored just hearing stuff I have already learned repeated. 

      Last Friday I gave a brief description of a family photo.  It was an on the spot thing rather than prepared, so it wasn't until afterwards that I realized how bad it had been!  I pretty much just went through and said who everyone was, pointing at people or using the colour of their clothes to describe them.  I should have been using words like 旁边,前面,后面 etc. but I didn't.  Anyway never mind, it was good fun and reminded me to slow down and think a little bit more before I speak. 
      The quality of the teaching at this point is fantastic.  It's almost 100% Chinese which is great (although obviously spoken at more of a basic level so we can understand).  Our 'comprehensive' teacher relies very little on the book, and breaks off into his own little world all the time, which I actually really like as we end up getting all sorts of new words and culture points out of it.  He also teaches us things that we probably wouldn't learn for a while otherwise, like 公主病, 王子病,or how Q is commonly used in place of 可爱 on social media, or 3Q for 'thank you'!

      It's hard to know what to put in an update, but as I said, I would love to look back on this in 4 years and remember the start of this journey, so most of this is for me rather than anyone else!  But if anyone has any questions or anything, then please feel free to ask!
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