Graduations!

I just got back from my final graduation of the season. Forty seven seniors made up the first ever class of CPA. I spent last night at the commencement ceremony for the eighth graders, where I saw perhaps the best exhortation I have ever seen. Imagine, if you will, a soft spoken middle aged woman, a Quaker, screaming these words with all her might (the headmaster used to be a drama teacher):

In peace there's nothing so becomes a man
As modest stillness and humility:
But when the blast of war blows in our ears,
Then imitate the action of the tiger;
Stiffen the sinews, summon up the blood,
Disguise fair nature with hard-favour'd rage;
Then lend the eye a terrible aspect;
Let pry through the portage of the head
Like the brass cannon; let the brow o'erwhelm it
As fearfully as doth a galled rock
O'erhang and jutty his confounded base,
Swill'd with the wild and wasteful ocean.
Now set the teeth and stretch the nostril wide,
Hold hard the breath and bend up every spirit
To his full height. On, on, you noblest English.
Whose blood is fet from fathers of war-proof!
Fathers that, like so many Alexanders,
Have in these parts from morn till even fought
And sheathed their swords for lack of argument:
Dishonour not your mothers; now attest
That those whom you call'd fathers did beget you.
Be copy now to men of grosser blood,
And teach them how to war. And you, good yeoman,
Whose limbs were made in England, show us here
The mettle of your pasture; let us swear
That you are worth your breeding; which I doubt not;
For there is none of you so mean and base,
That hath not noble lustre in your eyes.
I see you stand like greyhounds in the slips,
Straining upon the start. The game's afoot


(From Act 3 Scene 1, Henry V, Shakespeare)

The game is afoot. I like that.

Almost Done!

Yesterday, I finished my first year of teaching! Woo Hoo! (Now I just have to finish my first year of grading finals and writing evaluations. So close!) I was surprisingly sad on Friday, especially to see my seniors go. I wrote them a note, thanking them for being such a gracious and fun class, as a bumbled through my first year of teaching. I then read said note in front of the class, which was received very well. I was worried they would think that was weird, but then realized it was no weirder than any of the other things I had done that year, like make puns while lecturing and then laugh at myself.

Yesterday was also the first 100 degree day of the year, so I can't say I am sorry to be leaving next Monday. The only regret I have is that produce is getting really cheap again. Pineapples for a dollar! Mangoes for 77 cents! Apricots for 97 cents a pound! I have never even had a fresh apricot before, because they are always 3.99 a pound up north. I wonder if it is suspicious to bring 20 pounds of fruit through airport security...

Hey Anna, what do you think of this t-shirt?

Do we need it?
http://weezythanxyou.com/free-weezy-t-shirts/

Also, note the countdown until Weezy comes home. amazing.

I made this for dinner...it was delicious

This recipe is courtesy Gourmet magazine (online archive). I searched with the keyword "vegetarian" and settled on this delight which uses Woolman staples as the ingredients.

I multiplied this by 5, so the cooking times took longer than they say here. But it was a much loved dish! In fact, there was nothing left of it (there was plenty to start.)

I love that this is also a vegan dish with protein from lentils and iron from kale. It can also easily be made with rice pasta to be wheat-free (that's what I did tonight).

OK if you make it, let me know if you enjoy it.

PASTA WITH LENTILS AND KALE

SERVES4

• ACTIVE TIME:45 MIN
• START TO FINISH: 1 1/4 HR

This dish has been one of my family's favorites for years; the secret to its enduring popularity is the caramelized onions. I cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

APRIL 2007

• 1/2 cup French (small) green lentils
• 2 cups water
• 3/4 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped (2 cups)
• 1/4 teaspoon black pepper
• 3/4 lb kale (preferably Tuscan; sometimes labeled "lacinato")
• 3/4 lb dried short pasta

• ACCOMPANIMENTS:

  toasted bread-crumb topping and/or grated Parmigiano-Reggiano

• Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.
• While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.
• While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
• Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.
• Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

COOKS' NOTES: Lentils and onions can be cooked up to 5 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat over low heat, thinning with water as necessary.
Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Complimentary Pets

While looking through San Francisco hotels on a travel site, I found this magnificent amenity:

"The hotel is not only pet friendly, but provides canine guests with complimentary bottled water, dog bowls, Good Dog towels, chew toys, and gourmet cookies. Guests requiring a little in-room company can enjoy a complimentary goldfish in a bowl for the duration of their stay."

I wonder if they charge you if you steal the goldfish, or worse, it dies...