My morning started this way a couple of days ago. A spider donut left on my desk by an advisee. Thank you, Girlie and Dunkin Donuts. One of my French friends commented–“Not Halloween yet.” The whole month of October is Halloween here in the good old U.S. of A, mon amie. C’est normal.
Then The Most Adorable Baby in the World got to make her Durham Academy debut and pay a visit to my classroom. Her mom needed to take a catering order to Duke, just down the road, and I volunteered to watch our little Nugget for an hour.
She was a huge hit with my students, needless to say. A few colleagues stopped in to say hi as well. She is almost 8 months old. Wow. Le temps passe vite.
In my 6th grade class, one of the boys, M. New York, was caught with bulging pockets. Actually, I caught him after one of the items slipped from his pocket onto the floor. I asked him to empty those pockets and here is his stash.
We had adorable Kindergarteners here during our morning break, selling backed goods and treats to raise money for hurricane relief funds. I don’t know if he bought all this at the sale or if he came to school that way. The staples were a real curiosity. We all had a good laugh and he is a great kid- and he even laughed at himself. That is one of the most important personality traits to have as you navigate the often treacherous waters of middle school.
I supervise our after school study hall and during study hall the 3-D printer was whirring. I am always curious about that machine so I often watch the progress of what it is creating. Lo and behold, this is what I found behind the glass door.
Oui, Mme La Tour Eiffel. I actually watched it from the bottom up. I had no idea who was printing it, but I was hoping it was one of my students and that I would be able to add it to my collection. (It was and I have!)
As I was walking to my car, I noticed this beautiful tree and had to stop long enough to take a photo. Fall is my favorite season. How can you not love this view?
Later, as I was finishing up with my date with Tom, the best manicurist in the entire world, at Posh Nails, his new salon, we noticed that the rain had stopped and the sky was an interesting color. It was pink!
Then the Ex-Ex and I met at The Boot, our favorite watering hole, and shared this.
Made me think of Son #2. That boy loves mozzarella sticks. These were magnifico. (Grazie, Google) I tried making them a few times when he was growing up, but I never quite mastered it.
So, instead I will leave you with a tried and true recipe for mozzarella grilled cheese sandwiches.
Mozzarella Grilled Cheese
Recipe courtesy Tyler Florence of The Food Network
Recipe courtesy Tyler Florence of The Food Network
Serves: 2 sandwiches
Ingredients:
4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Ingredients:
4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
To make pesto:
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
To make sandwiches:
If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Copyright 2009 Television Food Network G.P., All Rights Reserved
Buon appetito! Have a lovely weekend! Eat something delicious. Hug your loved ones. I sincerely hope you have a good day filled with simple pleasures.
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