The first day of school. What a magical time. The new pencils. Notebooks. Backpacks. Stress. Oh, wait, not so magical. But my Facebook feed is filled with photos of smiling kids who are probably all dying inside realizing that the party is over! Another summer is in the books and it’s time to begin the academic year with all of the pressure that accompanies new beginnings. Even the school geeks (I count myself among them), those kids who loved returning to the classroom, feel a bit nervous about the first day, the new teachers, and the uncertain amount of homework.
This morning Louisa embarked on her last, first day of High School. This year, high school work is incidental to the important work she’ll be doing to get ready for her future as she applies and auditions for colleges. It’s going to be a very busy year. I may not have the strength to get through it.
On Sunday we returned Annie to college for her Junior year. It was a beautiful, sunny day, with no traces of the threatened hurricane. We were so lucky. We were able to focus on setting her up in her new apartment with all of the necessities, and there was no need for umbrellas to keep the bedding, books, and decorations from getting wet. It was an unexpected surprise. The idyllic lake scene you see above was taken in our after-move-in stroll around the campus lake. It’s like an old-fashioned watercolor representing the genteel life of ease, giving no hint of the the papers and exams heading her way.
Before Annie went back I made another pizza for her – she likes mine better than the pizza she gets at college. I wonder why? I think I’m getting better at the timing of the dough on the grill. At least this first pizza showed no signs of burning. On the second pie, I rolled the dough too thin in one section and had to cut it out because it became charred very quickly, but at least it was before I added the toppings. Oh, and the most exciting thing about this pie was the tomato sauce was made entirely from tomatoes that grew in Joe’s garden. Joe had been slowly filling my countertop with his harvest, and I decided to peel, dice, and simmer those tomatoes (which you see in the photo at the top of the page) into submission. Not only that, I added fresh oregano and basil from the garden. Yum.
We closed out the long weekend with Joe’s smoked brisket. We had been invited to a Labor Day barbecue and Joe used this as an opportunity to smoke some meat, since it’s been kind of tough all summer with our new vegetarian ways. This may have been the best brisket he has smoked to date, and made me glad to be an omnivore.