Well, we are at the airport getting ready to board! Our new life is about to begin! Tama is so excited he could hardly sleep last night and waking up this morning it was the first thing on his mind! He has been such a sport and he the best traveler I could possible wish for! I guess we have talked up going to France, and going to school, and how there is soccer there and trains and really good ice cream and what not for the past 5 months that he is beyond excited! Hopefully it meets his expectations because I can hardly imagine what he has pictured in his little head . He does know that his birthday is there and Halloween will happen too so I guess that along with some ice cream is enough to please a kid!
Anyway, we can hardly believe that everything has finally worked out! Nothing…. and I mean pretty much nothing has worked out how we imagined but it has all worked out and probably in the end better than we could have planned. What lays ahead is a mystery but we have traded in our shorts, and t’s for boots and jackets so we are at least that prepared, ha!
So this is a salad that we shared at our parents place one night for dinner that was excellent! Pear, spinach, very thiny sliced radish, avocado, slivered almonds, beats and goat cheese drizzled with a sweet vinaigrette! My mom made it and I forgot to write it down before I left so I will make sure to post it in the near future. Any sweet vinaigrette would work great such as a raspberry vinaigrette!
Okay we are about to board so it is time to sign off but I am excited to document our journey and share some hopefully really awesome new recipes and local cuisine!! Take care and hope to keep in touch!
- a grip of spinach
- 1 pear sliced
- 2 beats diced
- ½ cup aprox. goat cheese
- ¼ cup slivered almonds
- ½- 1 avocado sliced
- Slice all necessary ingredients and toss together in a presentable way! Drizzle with choice of sweet dressing just prior to serving!
- I had left over boiled beets. If you are making beets boil them (Stem and all) until tender (can press with folk with ease)… about 15 minutes. You can eat the stems with a little salt and and butter or vinegar.