Saturday, August 9, 2025

La Rue Bijou - Back to School!

            “You have brains in your head. You have feet in your shoes. You can steer  yourself any direction you choose. . . . And you know what you know. And YOU are the one who'll decide where to go."

 Oh, The Places You'll Go! by Dr. Seuss

 

Back to school! Parents breathe a sigh of relief. Children are excited about meeting their teachers, seeing friends and shopping for supplies—not only new back-to-school clothes but the latest in lunch boxes, binders and backpacks.

This week, an estimated 1.2 million children returned to Virginia classrooms. Next week, approximately, 2.8 million will head back to Florida schools. 

                                                         Culpeper County Schools

In my generation of Baby Boomers, we looked forward to new shoes and clothes, along with a metal lunchbox. No backpacks in those days. We had our #2 pencils, a box of 24 crayons—only a few classmates had a box of 72 crayons with gold, silver and bronze colors—writing paper, gym clothes and a box of Kleenex to share.

School started after Labor Day. A long summer vacation seemed blissful, but immediately after the December holidays, we cleared the dining table of holiday figurines, spread out textbooks and began studying for midterm tests and working on book reports, and history and science projects. But these early years provided a good foundation for our later love of learning.

Education cannot be taken for granted. Generations of people have been prevented from attending school because of race, ethnicity or creed. Enslaved African Americans. Those living under dictatorships and repressive governments. Those many children in makeshift schools—tents, train stations, bomb shelters—because their traditional education has been disrupted by conflicts and natural disaster.

Education has been described in times of crisis as “life sustaining” and life changing” by Helena Murseli, head of UNICEF Global Education in Emergencies (O’Donnell).

But we find courage in organizations and people who have risked their lives to get an education or ensure others do. Education provides continuity, normalcy and hope for a better future, and it’s critical to an informed Democracy.

In a 2016 commencement speech given at City College of New York with a graduating class of composed of more than 150 nationalities, First Lady Michelle Obama had this to say about education.

“That is the power of our differences to make us smarter and more creative.  And that is how all those infusions of new cultures and ideas, generation after generation, created the matchless alchemy of our melting pot and helped us build the strongest, most vibrant, most prosperous nation on the planet, right here.”

Where else but a university would such an experience be possible!

An education provides an invaluable exposure to new ideas and cultures, creative approaches to problem solving and a chance to fulfill dreams.  


 

“The seeds of these dreams are often found in books and the seeds you help plant in your community can grow across the world.”

–Dolly Parton, Imagination Library

 

 

 

 

Works Cited

Obama, Michelle. “Remarks by the First lady at the City College of New York Commencement.” 3 June 2016. National Archives and Records Administration. https://obamawhitehouse.archives.gov/the-press-office/2016/06/03/remarks-first-lady-city-college-new-york-commencement. Accessed 6 August 2025.

O’Donnell, Anna. “From Crisis to Classroom: How the UN Supports Education in Conflict Zones. UN News. United Nations. 17 July 2025. https://news.un.org/en/story/2025/07/1165417. Accessed 9 August 2025.

Parton, Dolly. “Celebrating 30 Years of Dolly Parton’s Imagination Library.” Dolly Parton’s Imagination Library. https://imaginationlibrary.com/. Accessed 7 August 2025. 

Seuss, Dr. (Theodor Seuss Geisel). Oh, the Places You'll Go! Random House, 1960.

 

 

 


Saturday, August 2, 2025

La Rue Bijou - French Cuisine

 

 

 "Simplicity, spontaneity, and good times with friends. . . ." 

Chef Joël Robuchon


Restaurant Gastronomique Les Pêcheurs, Cap d'Antibes,
a fabulous birthday dinner in the past 
    

Until my travels to France in the early 1970s, I assumed French cuisine must be economically and intellectually out my reach, that it involved complex recipes as well as utensils and ingredients found only in France.

When I lived in France, I noticed professional couples gave elaborate weeknight dinner parties. Both men and women relied on fresh markets for vegetables, fruits and herbs and specialty shops. The butcher or fishmonger advised on quantity and cut, cooking time and pairing with side dishes and wines. Others, such as the fromagerie, boulangerie and patisserie, were nearby.  

The market in Antibes 

But preparing the meal was only part of the equation. The arrangement of food on plates, selection of table settings (plates, silverware, napkins) and flowers are of equal importance. 

 Les Pêcheurs

 


Beachside dining at La Plage Keller, Antibes 

 

My quest to evolve into the welcoming hostess who could pull together a simple but flavorful meal has remained elusive until recently.

Conversations with my Culpeper neighbors often turned to food and French cooking and a dinner they served of grilled salmon with a side of grits and sautéed mushrooms, a garden salad with fresh herbs and a Poire belle Hélène or pears poached in red wine.  

I mentioned my desire to become competent in the kitchen and pull together a meal—whether an omelet and salad or something more elaborate--on short notice. Hope came with neighbor MW’s offer of a hands-on lesson to prepare Chef Joël Robuchon’s roasted chicken, mashed potatoes and garden salad with fresh herbs and end the meal with chocolates and fresh cherries. Ah, délice! 


 

“You will eat well, and you can entertain,” she said, reassuring me.

In the cookbook Simply French, author Patricia Wells has interviewed Joël Robuchon about his views on French cuisine:

-        He describes his cooking as “cuisine actuelle  in which we release savors, flavors, and tastes of ingredient.” (Well 18)

-        He stresses the importance of selecting the best ingredients. “When you cook with quality ingredients, with care and with love, you can’t turn out bad food.” (Wells 19) 


                             Taste, in Culpeper, where I purchased an extra virgin olive oil from Portugal

What I learned from my three-hour lesson with my neighbor can be summarized as follows:

Be familiar with the recipes from Simply French before starting.

For the chicken, an organic chicken from a grocery store or market and cooked according to Robuchon’s technique with attention to the olive oil herbs.

While the chicken roasts, start other tasks. 

(1) Prepare the salad with its multitude of fresh basil, mint, tarragon and Italian parsley. Use fingers to tear salad leaves and herbs for a "rhapsody" of flavors. Cover and chill the salad.  

(2) Mix the vinaigrette but do not dress the salad until it’s on the table to serve. 

(3) By this time, the chicken has been turned and baked on different sides, and is nearly done, it's time to boil, peel and mash potatoes. Then add milk and lots of butter at the end. 

There was a miraculous coming together of the three elements of the meal. Timing was everything.

Thanks to that evening cooking class—truly a gift—I’ve learned many things.

-        The crucial role of fresh ingredients

-        A preparation that enhances rather than disguises flavors

-        Basic cooking does not require special utensils. 

-        Learn to laugh and enjoy a meal with friends. While the chicken bakes, open that bottle of wine.  

FrSimply French provides an excellent introduction to the French cuisine. Julia Child’s Mastering the Art of French Cooking introduced Americans to French booking in the early 1960s. It’s still the standard for the committed cook.

As Robuchon has observed, if a perfect meal could exist, it might be a “slice of toasted bread with some melted cheese. . . we share with friends. . . . It’s a question of simplicity, spontaneity, and good times with friends” (Wells 20).

I've found French cuisine is accessible and affordable (at least, for now), and this meal only required one utensil I didn't own--a potato masher.  I still need a few more lessons before I become that welcoming hostess who can pull together a meal. Stay tuned. 

Bon appéti! 

 


 Culpeper's Frenchman's Corner
 

Recommended Readings  

Child, Julia and Alex Prud’homme. My Life in France. Vintage, 2007. 

Child, Julia et al. Mastering the Art of French Cooking.  1961. Alfred A. Knopf, 2009.  

Lynn, Lori. “La Purée de Pommes de Terre de Joël Robuchon.” Taste With The Eyes. 13 June 2016. https://www.tastewiththeeyes.com/2015/03/la-puree-de-pommes-de-terre-de-joel-robuchon/. Accessed 1 Aug 2025.

 

Works Cited

Wells, Patricia. Simply French: Patricia Wells Presents the Cuisine of  Joël Robuchon. Hearst Books, 1995