It’s Veteran’s Day. Armistice Day in France. The 11th hour of the 11th day of the 11th month. I have visited the site of the signing of the Armistice, the replica of the train car tucked away into the forest near Compiègne in northern France. The original one was burned by Hitler. Merci, Ghislaine. Thank you to all who have and continue to put their lives on the line so that I can be free to do whatever I please whenever I please with whomever I please.
It’s hard to believe that is almost Thanksgiving. It seems that once we survive Halloween in the middle school that the year is almost over.
I am a lucky Gramma! Miss K came to visit me in my classroom one day.
I have a sparkly Eiffel Tower that fascinates her.
The Ex-Ex and I have had the opportunity to babysit a few times recently. So much fun!
The intensity of the love that I feel for her surprises me every time I see her.
School is keeping me busier than I ever imagined it would at this stage of my career. If Son #1 and Son #2 were still at home I am not sure they would ever get fed. Luckily, the Ex-Ex can fend for himself. Curriculum mapping brought a two-day workshop in Atlanta, though. With an amazing meal at Miller Union. Our waiter was amazing. The oysters were amazing. The field peas were amazing. And the colleagues I shared the meal with were amazing.
“Steven Satterfield’s menu shows off the best of the South’s okra, field peas, turnips and tomatoes in a style that would make Alice Waters weak in the knees. Perfect for a date night or lunch at the counter, where one can explore an innovative wine list with pours by the glass.” – The New York Times, 2016
The farm egg baked in celery cream was amazing. After the amazing pork roast with polenta, there was no room for dessert. I know. Kind of shocking.
Last week, Arles Lucy and I had a date for Pompieri Pizza‘s Sierra Nevada Beer Dinner. I tend to choose wine over beer, but the pairings between the food prepared by Chef Joe and the beer were perfect. I enjoyed every sip. I took lots of photos and a few notes.
Beer cheese bites, scallops, duck, duck, duck, ribs with a ginger soy glaze, dark chocolate parfait… Pale Ale, Nooner, Torpedo, Porter, Narwhal.
To quote Arles Lucy when the chocolate parfait was placed before her:
“I don’t know whether to pray over this or not.” Eat, pray or love?
The BFF asked Tom to do her nails in Sierra Nevada’s colors for the occasion.
This one is for you, too, Best Sister-in-Law, since you told me the Porter is your favorite. Next time we come to visit, we need to take a field trip to visit Sierra Nevada’s Mills River facility. Ok?
Since it seems that all I do is eat, I might as well include the recent France 2017 reunion dinner. Each year, I offer a Sabbatical Chef dinner as part of our school auction and for the past two years the same family has bought it and we’ve had a France trip reunion. Two daughters down and two to go! Here’s part of the crew–
It was a great trip. I miss these kiddos. They are all off being freshman now. We laughed a lot looking at photos of the trip.
KR was still doing her trip duty and photographing our every move! Merci beaucoup!
We made cheese fondue and had Fanny’s Mousse au chocolat with locally made macarons for dessert. And to any Frenchies reading this… I apologize. Yes, the kiddos were actually dipping those cheese puffs into the delicious melted Gruyère and Emmental fondue. Teenagers.
My co-chaperones love their dessert. And the guy in the back, licking the mousse bowl? Master of the House caught on camera.
The Ex-Ex and I attended the Celebration of Life for a former student. Chris Rosati passed away after living for several years with ALS. And the service was indeed a celebration. He planned it himself. I’ve been listening to his playlist for the past week and reflecting on kindness and how to keep his motto alive– Be kind and worry less. Thank you, Chris, for the lessons you taught us. And for the Cheerwine and Krispy Kreme glazed donuts.
Life continues to be good. I am blessed with a wonderful family, many friends, a job I love and beautiful fall weather here in North Carolina. As Thanksgiving comes galloping towards me, I realize just how lucky I am.
- 1/2 pound Emmentaler, grated
- 1/2 pound Le Gruyère, grated
- 1 package of Emmi Fondue Original (optional, I used it on the advice of the very helpful guy at Whole Foods, Durham- he also helped me choose the wine)
- 1 clove garlic
- 1 1/2 cup white wine such as a Chenin Blanc (I used The Holy Snail, a French Sauvignon Blanc)
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon grated nutmeg
- 2 loaves bread with thick crust, cut into 1-inch cubes