We have 13 days of school left. I’m trying not to think about it too much, particularly since I’m split down the middle as to how I’m feeling. One minute I’m so excited I could weep, and the next minute, I’m so sad, I could weep. My classroom is mostly ready for my exit, except for the
disaster area space behind my desk, and a week ago, two students helped me box and neatly label the books that I’m keeping. (Our dining room is a bit crowded these days.)
While at work I’m still so busy I can’t see straight, (final Isearch papers turned in today!)I seem to be just drifting through my afternoons and evenings. If I had to account for my time, I’d be in trouble, because I can’t tell you what I’ve been doing.
Let’s see: I read a really good book the other night, Me and Earl and the Dying Girl, by Jesse Andrews (I was snorting uncontrollably with laughter by page 150). I made some lemon blueberry cornmeal muffins last weekend, and I’m going to tinker with the recipe; more honey, I think. We went out to dinner at a restaurant new to us, M.C. Spiedo (good, though everyone was dressed like they were going to Walmart–Target, at best–and on their damned cell phones…neither being the restaurant’s fault, of course). We went to the SoWa Open Market on Sunday. I went to a student’s house, because they have chickens and were lovely enough to invite me to tea, and to see their set-up. Actually, I had a great afternoon there, and it’s probably the most memorable of my recent activities.
I won’t be winning any thrill-seeking awards, will I?
Tonight, dinner was a happy somewhat-orchestrated-accident. Remember those lamb ribs, and the sauce I said I was going to de-fat and do something with? Tonight, I added some more dried fruit, about a cup of chicken broth, and some oil-cured Moroccan olives and simmered it until it was a loose sauce. I served it over bulgur wheat, with small cubes of lightly smoked goat cheese (that we got at SoWa) and slivered almonds (next time, I’d add thinly sliced scallions, and on mine, some cilantro). On the side, we had sliced carrots that I sauteed with some onions. Then I added a half cup of water, a heaping teaspoon of honey, and a heaping teaspoon of harissa, and cooked the water away until the carrots were tender and the harissa and honey glazed the carrots. When the water was almost gone, I added a tsp of butter, to make them glossy.
The contrast of the sweet and occasionally smoky and/or briny sauced bulgur with the spicy-sweet carrots was a good one, and we were glad we ate at home.
Sometimes, being a homebody is delicious.