Rain was predicted for the entire week, but sun is flooding through the cracks. You never know when without waiting or warning things might just go swimmingly well.  I tend to err on the other side–will my car make it down the dirt road without a short flight into the looming ditch, will I be blissfully teaching about the importance of searing and transgress with no possibility of return into the depths of the terrors of teflon, will I remember the vegetable?

I have good reason to worry, but even after breaking 2 glasses, losing the panel of the front door and the fear of full on scorpion attack, I am having a wonderful time.  Everbody got through knife skills without losing more than a few centimeters of fingernail and when I forgot to remember that I was meant to be serving a cucumber salad with mint, after only a few minutes of panic, I noticed carrots stacked in the pantry.  I sliced them every so thinly for a quick simmer in water seasoned with olive oil, a garlic clove and salt to make them already delicious before they even left their bath, and ready by the time the onion had caramelized with thyme and a bay leaf.  They were tossed together and finished off with another spill of olive oil, a squeeze of lemon, (a shot of balsamic if you, but I didn’t have) currants and pignoli.