Getting Better all the Time
Trip Start Aug 01, 2008
63Trip End Jun 30, 2010
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Last Friday two things happened that turned things around for us. First, I got together with Magali and her sweet girls, then we had a sort of opening reception at the school for the ex-pat community
We have also decided to sign the boys up for a French speaking preschool. How lame would it be if we spent two years here and they didn't learn French? After watching the kids perfectly new to the States in Henry's preschool go from no English to fluent in the space of 10 months, it seems like a great opportunity. It may also broaden our social base here. It is also really affordable.
So I must send special shout-outs to my homiest who kept my spirits up, telling me to hang in there, and everything would be okay: Dave, Adam, Michael, Kate, Pete, Diane, Elena, Jeannie Weenie, Sharon & Jon, Len, Allison & Michael, especially Carole & Stu! Thank you thank you, I can't promise that you won't get any more panicked phone calls or e-mails, but for now, we seem to be over the hump.
Also, a new mailing address which accepts packages and is more direct has been given to us:
Int'l School Pointe Noire
AM Cloutier (or) David Potter
C/O Schlumberger Logelco INC
Zone Indutrielle De La Foire
DHL delivers directly, might be expensive, but Adam sent us a big stack of our mail for $11 using a priority USPS envelope
Since more of our time is spent working, we've begun sending our Nanny, Adelle, to the market for us. Not surprisingly, she got a lot more than we did for our money. We gave her a list and what we estimated we usually spend, and I swear, she came back with a third more veggies, a giant piece of fish and change to boot! Not surprising, really. And even the prices we were paying were reasonable in comparison to the supermarket prices. Although, I have to admit, I am hankering for some pumpkins, squash, and corn on the cob. Autumn in New England is really one of my favorite things. So those of you lucky enough to be enjoying it, eat some pumpkin ravioli for me.
1 sugar pumpkin or Butternut Squash
12 oz crumbled goat cheese
1 tsp each of fresh basil and tarragon
salt and pepper to taste
1 package dim sum wrappers (available in the supermarket next to the tofu)
1 1/2 cups heavy cream
2 tablespoons olive oil
1 clove minced garlic
1/2 teaspoon ground black pepper
3/4 cup Parmesan cheese
1/8 teaspoon fresh grated nutmeg
Preheat oven to 400° Stem, seed and cut the pumpkin along the equator
You can do this two ways, use one wrapper per ravioli, placing a small scoop of filling in the center and, wetting the edges, bringing opposite corners together to make a tri-angle, or you can use two wrappers, place a scoop of filling in the center of one, wet around the edges, and place another one on top.
For the sauce:
Cook garlic in olive oil over low heat till golden and aromatic, then add 1 cup heavy cream and butter and bring to simmer in 3- to 4-quart casserole (not a glass one, folks!) over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper. return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Toss pasta gently to combine, until sauce coats pasta, cover and place in oven 30-40 minutes until pasta is al dente.
I use the small raviolis when I bake them on a baking sheet sprayed with cooking oil until crispy at 350°, flipping halfway through, and make appetizers with the alfredo on the side for dipping.