Saucy

I wanted to have the thank you note in my in-laws' hands before I posted this picture, but since their note is still sitting on my desk waiting to be mailed, I guess that's not going to happen.

This is one of three (three!!) awesome, awesome cookbooks they sent me for Christmas. This one is 612 pages and in addition to giving a brief history of sauce making (ancient Greeks used fermented fish guts - blech), includes the hows and whys and what-with's of basically every kind of classic and modern sauce-making concoction you can think of! I'm so excited I don't even care that I ended that sentence with a preposition!

Anyway, I'm anxious to start my self-appointed lesson plan. The first class is on... lemme see here... [flipping pages] - ah, Liaisons! Oooh, sounds so illicit, doesn't it? Leave it to the French to make "thickening agent" sound dirty.

Okay, I'm off to liaison with something butter based. See you after my heart attack!

Bright Spot.

This is either a new school or a new wing to the old school that it sits next door to. (He he. "Old school.") It was completed last year. I love the bright colors in the snow. Behind this building sits a couple of fields that in the summer grow wheat and it's symbiotic little sidekick, red poppies. I can't wait to see that landscape!