Dear Google Paris,
First, allow me to tell you how much I love you. Well, not necessarily your Paris office since I have not yet visited, but Google. As I say often, I must have been dumber than dirt before you came into my life 19 short years ago. I even made googler into a regular -er verb in my French classes. I am pretty sure many other French teachers have followed my lead, but I was first.
googler: to google
je google nous googlons
tu googles vous googlez
il google ils googlent
elle google elles googlent
Impératif: Google ce mot pour trouver la définition, Avery.
Page et Isabelle, googlez les dates de Paris Fashion Week 2018, s’il vous plaît.
Googlons et trouvons une vidéo des Jeux Olympiques 2024.
Passé composé: Hier soir, j’ai googlé des photos du bureau parisien de Google.
Futur: Et je googlerai tous les jours de ma vie.
Conditionnel: Je googlerais Justin Timberlake si mon ordinateur marchait.
And on and on and on.
Second, I have applied for a job with you in the past. I even had some of my 8th grade students write letters of recommendations for me. Oui. I have at least two former students who work for Google here in the U.S. They could put in a good word for me, as could their siblings and parents.
I really want to live in Paris. That’s on my bucket list. Hmmmm. Wonder how you say that in French? Oui, j’ai googlé, bien sûr–
ma liste de choses à faire avant de mourir
I have visited your beautiful city many times since my first trip in 1978. I take 8th graders every March during our school spring break. If I am lucky, I go one other time for a few days during the course of a year. That’s not the same as living there, n’est-ce pas? I lived in Arles for a total of eight months in 2007-2008. That’s been almost 10 years. Far too long.
You are probably wondering just what job I would like to have. I have a proposal for you: Snack Coordinator. Just hear me out, d’accord? I know that France is the pastry capital of the world. Éclairs, macarons, tartes au citron, pain au chocolat, croissants, etc. I would not even attempt those. Why on Earth would I when they can be found on every street corner? I would stock your snack room with American delicacies (dare I say Southern American?). Chocolate chip and sugar cookies. Red Velvet, vanilla, and chocolate cupcakes. Cheesecake. Brownies (I have an amazing Nutella recipe). Pumpkin spice muffins. Lavender, cherry vanilla, and blueberry scones. Banana bread. Vanilla Wafer Cake. Pound cake (easily my favorite). Apple, coconut cream, pumpkin, and pecan bourbon pie. Rice Krispie Treats. I am confident that this would make the Google Paris snack room unique in the City of Light and make your employees happy. And you know what happens when your employees are happy. They work harder and are more productive. Right? I have seen some very sad attempts at brownies and chocolate chip cookies in Paris and Arles.
And last but certainly not least… my qualifications. I have been baking for as long as I can remember. My earliest childhood memories involve sitting in my Grandma Bell’s kitchen as she made her famous coconut cake and banana fritters. My Granny Gillespie, who lived on the farm made an amazing 7-layer cake– thin layers of vanilla cake with homemade applesauce in between each layer. She and I also went blackberry picking so that she could make cobbler for us (kind of what my French friends call “crumble”). Warm from the oven, served with vanilla ice cream. Oh là là. Quelle joie. While living in France in 2007-08, on sabbatical from my teaching job, I worked with a chef in Arles, in his 5-room B&B, chambres d’hôte. He and his wife offered cooking stages, with visits to beekeepers, goat cheese makers, bakers, winemakers, chocolatiers, markets, olive oil producers, and lavender fields as well as local historical sites. We made picnics for the guests to enjoy under the shade of a tree or on the grounds of a winery. The guests, Chef Érick and I gathered in the kitchen every evening to prepare our evening meal using ingredients purchased at the market and accompanied with local wines. I also took care of reservations, cleaned rooms (I love to brag that I can clean toilets in French), washed clothes, hanging them out the upstairs window to dry (including all of those sheets and towels), and washed dishes without the benefit of a dishwasher. I was l’Assistante américaine, the translator in the kitchen. Let’s just say that I will never forget what une louche is… Chef Érick asked me for one my first night in the kitchen and I didn’t have a clue. Oh, and I can already speak French and can even tutor in either French or English, if needed.
This blog is the result of my sabbatical. Just before the end of the school year after I was awarded my sabbatical, one of my 8th grade students help me set up the blog as a way to let my friends at home know what I was up to and to chronicle my time living in France. This young man now works for Google in San Francisco. Reference available upon request!
So, in closing, dear Google Paris, I hope that you will consider my offer to work for you. I do need to finish out the school year, making me available in mid-June 2018. I will be in Paris for 10 days in March with a group of students. I will gladly stop by for a face-to-face meeting/interview and can even bring some 8th graders along as references. They have all sampled my baking. I could, of course, even bake something up for you, if you wish. Perhaps you need some visual evidence of my prowess in the kitchen? Voici des photos:
I hope you enjoyed the random sampling of goodies. Mildred the Mixer and I stay busy. And covered in flour and sugar.
I even have my own chef’s coat… a gift after a Sabbatical Chef dinner at a friend’s house.
Today’s recipe is an old Southern favorite–
I am sharing it with my colleagues tomorrow. It could be you, googleurs français…
Mama Mildred’s Vanilla Wafer Cake
with help from Spicy Southern Kitchen
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
6 eggs, room temperature
1 (11-ounce) box vanilla wafers, crushed
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon rum or rum flavoring
1 (7-ounce) package (about 2-2/3 cups) sweetened shredded coconut
1 cup finely chopped pecans
Preheat oven to 350˚F.
Butter and flour a bundt or tube pan.