29.7.09
reminder to self
“Each second we live is a new and unique moment of the universe, a moment that will never be again. And what do we teach our children? We teach them that two and two make four, and that Paris is the capital of France. When will we also teach them what they are? We should say to each of them: Do you know what you are? You are a marvel. You are unique. In all the years that have passed, there has never been another child like you. Your legs, your arms, your clever fingers, the way you move. You may become a Shakespeare, a Michelangelo, a Beethoven. You have the capacity for anything. Yes, you are a marvel. And when you grow up, can you then harm another who is, like you, a marvel? You must work, we must all work, to make the world worthy of its children.”
--Pablo Picasso
I used this quote in a post almost three years ago. HEH-LLOO. Paging self. I need to find some way to remind myself that these kids I teach are marvels and that that's precious. That being said, the first day was today and it went well. I'm looking forward to tomorrow. I've really stepped up my game this year and I'm ready to implement. I hope it goes well!
--Pablo Picasso
I used this quote in a post almost three years ago. HEH-LLOO. Paging self. I need to find some way to remind myself that these kids I teach are marvels and that that's precious. That being said, the first day was today and it went well. I'm looking forward to tomorrow. I've really stepped up my game this year and I'm ready to implement. I hope it goes well!
11.7.09
Most original idea
So, maybe not the most original idea, but delightful all the same. I am currently reading Julie and Julia: My Year of Cooking Dangerously. I saw that it was being turned into a movie and that's what piqued my interest. I try to read books before seeing the movies. Mike happened to have a copy from the bookstore and I've been slowly reading. It's not the best book, the writing is choppy and a little too muddled for me. You may think I'm not a great judge because of my own inadequate writing, but sometimes I'll skip whole passages because she babbles on. Regardless, the idea of someone going through Mastering the Art of French Cooking is intriguing and exciting. I can honestly promise that I will never cook my way through the cookbook. There are things I will never eat in there and that is being true to myself. It's not really about breaking down the wall of French cooking for me. Though wasn't that the whole mission of Ms. Childs? To throw pomp and snootiness out of the kitchen?
Mike has been feeling ill since we've gotten back from Vienna. He's tried to consume some normal foods but we've had a lot of soups too. We were out in Carrboro today and when we stopped in Weaver Street the price for leeks and potatoes was good. I decided I would try my hand at Potage Parmentier. I mean if this self-proclaimed mess of a woman can make it, I can too. It will be a snap (fingers crossed).
Ingredients:
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens
2 quarts water
1 Tablespoon salt
3 tablespoons softened butter
chopped chives for garnish
To Cook:
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes. Mash the vegetables into the soup with a fork or pass through a food mill. Having no food mill I will use my trusty potato masher. When ready to serve, bring soup back to simmering. Then off the heat, Add the butter in small bits and whisk in. Taste and correct for salt. Add chives and enjoy. See, wasn't that easy? Makes 2 quarts of soup for 6-8 servings.
Looking forward to creating this delicious meal. I'll be back later this evening to let you know how it went. Ooh, suspense!
Update:
I must say that this was simple, delicious, and hearty. A success! I wasn't able to puree the potato and leek mixture as much as I probably should have but it worked all the same. Mike and I happily ate two bowls in silence. Since there was no meat protein in the soup and I have a freezer full of various meats I decided shrimp was our best bet for a pairing. Shrimp goes down as one of my favorite foods ever. Ever! I could eat it three times a week for life. I don't, but I could. Since the soup takes so long to simmer I had plenty of time to prepare the shrimp. If you'd like a go here are the
Ingredients:
1/3 cup lemon juice
1/3 cup olive oil
1 tbsp. minced garlic (no garlic salt or flakes please)
Tabasco to taste
a large smattering of herbs of your choosing.
[i used basil, thyme, sage, parsley, and some salt and pepper]
Prep:
Clean and shell your shrimp. Rinse to get the slimy coat off and dry on a towel. Set aside. In a medium sized bowl mix together the above ingredients. Whisk briskly. I assume that you can cook the shrimp however you'd like and it would still workout, however grilling shrimp is tops. Grill the shrimp and as soon as it is finished put it into the whisked sauce. Serve immediately.
It was a great idea. We enjoyed Potage Parmentier and Basque Shrimp. If you're up for some cooking that doesn't involve the microwave I would recommend this meal. Bon appetit!
Mike has been feeling ill since we've gotten back from Vienna. He's tried to consume some normal foods but we've had a lot of soups too. We were out in Carrboro today and when we stopped in Weaver Street the price for leeks and potatoes was good. I decided I would try my hand at Potage Parmentier. I mean if this self-proclaimed mess of a woman can make it, I can too. It will be a snap (fingers crossed).
Ingredients:
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens
2 quarts water
1 Tablespoon salt
3 tablespoons softened butter
chopped chives for garnish
To Cook:
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes. Mash the vegetables into the soup with a fork or pass through a food mill. Having no food mill I will use my trusty potato masher. When ready to serve, bring soup back to simmering. Then off the heat, Add the butter in small bits and whisk in. Taste and correct for salt. Add chives and enjoy. See, wasn't that easy? Makes 2 quarts of soup for 6-8 servings.
Looking forward to creating this delicious meal. I'll be back later this evening to let you know how it went. Ooh, suspense!
Update:
I must say that this was simple, delicious, and hearty. A success! I wasn't able to puree the potato and leek mixture as much as I probably should have but it worked all the same. Mike and I happily ate two bowls in silence. Since there was no meat protein in the soup and I have a freezer full of various meats I decided shrimp was our best bet for a pairing. Shrimp goes down as one of my favorite foods ever. Ever! I could eat it three times a week for life. I don't, but I could. Since the soup takes so long to simmer I had plenty of time to prepare the shrimp. If you'd like a go here are the
Ingredients:
1/3 cup lemon juice
1/3 cup olive oil
1 tbsp. minced garlic (no garlic salt or flakes please)
Tabasco to taste
a large smattering of herbs of your choosing.
[i used basil, thyme, sage, parsley, and some salt and pepper]
Prep:
Clean and shell your shrimp. Rinse to get the slimy coat off and dry on a towel. Set aside. In a medium sized bowl mix together the above ingredients. Whisk briskly. I assume that you can cook the shrimp however you'd like and it would still workout, however grilling shrimp is tops. Grill the shrimp and as soon as it is finished put it into the whisked sauce. Serve immediately.
It was a great idea. We enjoyed Potage Parmentier and Basque Shrimp. If you're up for some cooking that doesn't involve the microwave I would recommend this meal. Bon appetit!
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