One of the things that I find interesting about teaching is how cyclical it is. Every year does have its unique challenges and triumphs, but there are a thousand things, large and small, that appear like the weather year after year.
Of course there are the obvious repetitive things: football in November, summer vacation, etc. But the other circular aspect that is less obvious is the predictable pressure and release at various times that always make one thing or another seem appealing or horrible.
For example, there is the energy coming off of a long vacation that enables a teacher to decorate a classroom and create daring new lessons. Also, it is possible to read new books and listen to happy music in the morning. Regular exercising is easy!
Conversely, there is the lethargy that sets in around April that only allows NPR in the morning and makes working out a struggle. Lessons become more like, "Read pages 115 to 163 and answer the 47 questions at the end." Also, only well-known books can be read, like Nero Wolfe and The Fountainhead that hold no draining surprises.
When things get rough towards the end of the year one of my other favorite things to read are books about food. This is partly because they are so soothing, but also because I am sooooo looking forward to the summer when I have the energy to actually cook!!
So one of my favorites is a terrific restaurant guide from Gault-Millau called The Best of France (it has to be an edition from before 2000 when new ownership messed it up). The great thing about this book is that the writers are soooooo into food, and their writing approaches ecstatic heights when describing a good meal. It is so relaxing, but also inspiring, and I always come back to it as Spring sloooooowly turns into wonderful summer!!
Here is an excerpt from my 1989 Best of France book. This one is about a restaurant called Auberge de l'Eridan run by a well-known chef named Marc Veyrat (shown in hat):
And the food:
I don't know what half of these things are, but they sound good!! And finally:
Of course there are the obvious repetitive things: football in November, summer vacation, etc. But the other circular aspect that is less obvious is the predictable pressure and release at various times that always make one thing or another seem appealing or horrible.
For example, there is the energy coming off of a long vacation that enables a teacher to decorate a classroom and create daring new lessons. Also, it is possible to read new books and listen to happy music in the morning. Regular exercising is easy!
Conversely, there is the lethargy that sets in around April that only allows NPR in the morning and makes working out a struggle. Lessons become more like, "Read pages 115 to 163 and answer the 47 questions at the end." Also, only well-known books can be read, like Nero Wolfe and The Fountainhead that hold no draining surprises.
When things get rough towards the end of the year one of my other favorite things to read are books about food. This is partly because they are so soothing, but also because I am sooooo looking forward to the summer when I have the energy to actually cook!!
So one of my favorites is a terrific restaurant guide from Gault-Millau called The Best of France (it has to be an edition from before 2000 when new ownership messed it up). The great thing about this book is that the writers are soooooo into food, and their writing approaches ecstatic heights when describing a good meal. It is so relaxing, but also inspiring, and I always come back to it as Spring sloooooowly turns into wonderful summer!!
Here is an excerpt from my 1989 Best of France book. This one is about a restaurant called Auberge de l'Eridan run by a well-known chef named Marc Veyrat (shown in hat):
Since 1983, this fiery man from Savoie (a region of rough and, apparently bad-tempered people) has needed all the tenacity and optimism he could muster to realize his dream...He would, at times, go so far as to throw out his customers, only to suddenly call them back for an absolutely unforgettable feast (and it is they who have become his most faithful clients).
And the food:
We begin with an inspired combination of two foie gras, one mild, the other sharp...Then on to the fillets of turbot rolled and poached in raw milk perfumed by pink palourde clams...roast chicken whose breasts are "beaten" and served in flattened escalopes with lean and fat bacon and - the key - marjoram.
I don't know what half of these things are, but they sound good!! And finally:
The assorted desserts will bring tears to your disbelieving eyes.
I can't wait for summer!!!
1 comment:
All I can say is I want those desserts.
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