Celebration/Celebración
Last Wednesday Steve and I joined my colleagues Julie, Jamie and Damaris and about other hundred Chicago Public school teachers in a ceremony hosted by the Chicago Education Fund to honor the new National Board Certified teachers. After a long year of hard work and collaboration we are all certified to teach in more than 40 states. I'm proud of my achievement, but I know I couldn't have done it with my colleagues help and support. Thank you girls!
El miércoles pasado, Steve y yo asistimos juntos con mis compañeras Julie, Jamie y Demaris y casi cien más profesores de las escuelas públicas de Chicago a una ceremonia organizada por la Fundación de Educación de Chicago para homenajear a las profesores que acabamos de conseguir la licencia pedagogica nacional. Despues de un año de trabajo duro y colaboración, todas podemos dar clase en más de cuarenta estados. Estoy orgullosa de mi logro, pero sé que no lo hubiera podido hacer sin la ayuda y apoyo de mis colegas. ¡Gracias chicas!
The evening started with great hors d'ouevres: smoked salmon, cheeses, scallops, spring rolls, delicious cakes and live piano music. (I once needed scallions for a recipe and bought scallops instead. It was another failed cooking experiment) They had free cocktails too, but
I didn't think it was appropriate for Emilio to start drinking alcohol so soon. It was fun to see some of my colleagues enjoying the free booze! (although I felt sorry for them the next day, ahem!)
La noche empezó con unos aperitivos muy ricos: salmón ahumado, quesos, moluscos, rollos de primavera, unas tartas deliciosas, y música de piano en directo. Tenían cócteles gratis tambien, pero no pensé que sería apropriado para Emilio empezar a beber alcohol tan pronto. ¡Fue divertido ver algunas de mis colegas disfrutando del trago gratis! (Aunque me sentí mal por ellas al día siguiente, ehem, ehem. . .)
5 Comments:
I liked the chicken fingers with the horseradishy sauce best. Then the chocolate cake.
scallops and scallions are not exactly interchangeable. i can imagine that that dish didn't exactly turn out the way it was supposed to.
congratulations on your hard work and please read steve's blog for more props.
The dish was ok. How much flavor can scallions actually add?
it's not the flavor missing from the scallions, it's the flavor added by the scallops . . .
Jen makes a delicious horseradish sauce with Vegennaise and a squirt of Wasabi (from the tube) aka Japanese horseradish. I don't know why they don't just always refer to scallions as the green onion tops. I agree with Lisa, it's how much flavor can scallops destroy? There's also a new scare that indicates that eating raw or undercooked green onions might cause Hepatitis A - maybe more than I wanted to know... http://www.fda.gov/opacom/faqs/hepatitisa.html
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