So, I want everyone to know that I just got up off the sofa, out from under this amazing blanket (a late Christmas gift from an 8th grade girlie and her mom), put on my clogs, and braved the cold- 24˚F- to take a couple of photos for you. I am brave like that. Teaching the kiddos yesterday, after a two-week break, was exhausting. Hahaha
I love this holly-type bush/tree just outside my door.
The Ex-Ex is already out driving around in it. He went to check the roads so he can tell his coaches that their will be no coaching going on today. He also went to fetch my computer charging cord because I didn't believe it would really snow and left it on my desk. He likes to put the Jeep in 4-wheel drive and go exploring. Pas moi.
You can see his foot prints.
He did ask me to sweep the steps clear of snow if the spirit moves me. Hey, I did get up early and take a shower and put on my favorite sweatpants. I am not a total bum. And those steps might get swept in a bit. On ne sait jamais.
I have stuff to do right here on this sofa. Write this blog. Listen to some music while I type away. Right now, my very talented friend James Green is playing Dan Fogelberg's Same Old Lang Syne on his saxophone. I have a thing for sad songs and this is one of my favorites. Listen. James has his own YouTube channel in case you want to hear more.
And then if you want to listen to Dan sing it, here you go.
I also need to grade some pen pal letters that my students wrote before the break. I am going to hand deliver them to Mme M next week. I will indeed tuck them inside my suitcase and take them across the ocean. Oui, off to Paris next week. Just a tiny bit excited.
For three glorious days, I will be a guest of ACIS, spend some time with other teachers, wander the streets of the City of Light with Betrand, my tour manager and our tour guide next week. Then I will have three more glorious days solo. I have some trip scouting to do for the March student trip. A few places to check out in advance. I buy postcards of places and works of art that the kiddos will see to hand out to them so that they can prepare short presentations they will share with their fellow travelers during the trip. Last year, Bertrand and I came up with the idea of asking each of them to photograph their favorite work of art in the Musée d'Orsay (yes, you can now take photos in there without a long lecture from a guard). We also asked them to be prepared to tell us the name, artist and why the piece "spoke" to them. Later that day, we sat on steps near the École Militaire, if memory serves me correct, and everyone, including the adults, took turns. Definitely one of the highlights of the trip for me.
What else do I need to do today? Finish a project for Seth and Luke at Bull City Burger and Brewery. A table and "curtain" for beer-tastings. I am their resident seamstress.
I am currently reading a biography of Hadley Richardson, the first Mrs. Ernest Hemingway. It is Paris Without End: The True Story of Hemingway's First Wife by Gioia Diliberto. (It's on Amazon Kindle for $1.99 today. I get nothing from Amazon for posting that, BTW. I have a Kindle app on my iPad and read a lot that way.) Sofa-reading under the new blanket seems like a nice way to spend some time on a cold day. I enjoyed The Paris Wife by Paula McLain a couple of years ago and decided to read more about Hadley.
Sister-in-Law sent photos a week or so ago of French onion soup that she made in her crockpot. Needless to say, I have been craving it since. (Dare I ask the Ex-Ex to stop at the grocery store on his way home to pick up onions and beef stock?? I usually have both but the cupboards are a bit bare right now.)
S-in-L and I also discussed the recipe when we were together during New Year's. This is one of my very favorite dishes. It is also probably the first thing I will eat when I hit the streets of Paris. Last year, I found a café near my hotel and ate a bowl of soup, sipped a glass of Côtes-du-Rhône, and watched a man delicately devour un hamburger-frites with a knife and fork. I wish that I could have videoed that feat. Hamburgers are the rage in Paris. I hear that there is also a hamburger food truck roaming around.
Anyway, revenons à notre soupe. Sister-in-Law is very clever and has her favorite recipes in Evernote and sent it to me. I use Evernote for my class assignments. It is so easy and user friendly. Using for recipes would mean that I could easily bring up a recipe on my phone while at the grocery store. Smart, right? Here you go.
How to make French Onion Soup in the slow cooker
from the Kitchn.
I haven't tried it, but S-in-L and her husband raved about it. She cut the recipe in two since there are only two of them.
Serves 6 to 8
What You Need
Ingredients
- 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, plus more as needed
- Freshly ground black pepper
- 10 cups reduced-sodium beef broth
- 2 tablespoons balsamic vinegar
- 3 tablespoons brandy (optional)
- To Serve
- 4 to 6 toasted baguette slices per bowl
- 1/3 cup grated Gruyère cheese per bowl (1 1/3 to 2 cups total)
- Chopped shallot or fresh onion (optional)
- Equipment
- Cutting board and chef's knife
- 5-quart or larger slow cooker
- Wooden spoon
- Oven-safe soup bowls
- Rimmed baking sheet
Instructions
- Season the onions. Place the onions in a 5-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
- Cook on LOW for 12 hours. Cover and cook on the LOW setting overnight until the onions should be dark golden-brown and soft, 12 hours or overnight.
- Add the broth and vinegar. Stir in the broth and vinegar.
- Cook for LOW 6 to 8 hours. Cover and continue cooking on the LOW setting for 6 to 8 hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if needed, and stir in the brandy if using.
- Portion the soup into oven-safe bowls. Arrange a rack in the upper third of the oven and heat to 350°F. Ladle the soup and onions into oven-safe soup bowls and place the bowls on a rimmed baking sheet.
- Top with toast and shredded cheese. Top each bowl with a slice of toast and a generous quantity of shredded Gruyère cheese, about 1/3 cup per bowl.
- Bake for 20 to 30 minutes. Bake until the cheese is completely melted, 20 to 30 minutes.
- Broil for 2 to 3 minutes. Turn the oven to broil. Broil until the cheese is bubbling and browned, 2 to 3 minutes. Remove from the oven and let cool for a few minutes. Serve with chopped fresh shallot or onion if desired.
Recipe Notes
Adjusting Consistency & Thickness: When I have made this, the soup has always been just the right consistency. But if yours seems a little thin or watery, you can quickly finish it off on the stovetop by simmering gently in a saucepan for 15 minutes or until the broth has reduced a little.
