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teen thymes |
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bonjour et buongirno
antipasti/hors
d'oeuvre
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if you
have participated and would like to contribute to our journal
with snippets from your trip journal or if you have photos or a
testimonial you'd like to share, we'd love to hear from our 2005 myths
and mappers
join
us on friday, may 5 at 6 p.m. at c'est si bon! for a casula dinner.
we'll be sharing slide shows of our impending trips at c'est si bon!
please write to dorette to rsvp. if
you are receiving this newsletter, you are invited to attend. we look
forward to seeing you!
we
need a name for this newsletter! we would love for you to brainstorm and
send us suggestions.
we would also like your permission to include your name and e-mail address
to all teens who are joining a c'est si bon! trip to europe the summer of
2006. this would be so you can correspond with each other prior to going
and learn a bit about each other here.
and just
so you don't feel lonely, we'll be introducing our team of madeleine,
caterina, aileen and yours truly (dorette) in next month's issue. this newsletter
is a joint effort between all of us.
if you want to include comments or questions for the next newsletter, please e-mail them to me and i will include them. just because you are going to tuscany doesn't mean you shouldn't learn about provence and vice versa!
Rich
and Dorette |
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how
to be polite when you arrive in a shop. when in france, it's always
appreciated if you address the shopkeeper when you enter his or her shop. a
simple "bonjour madame or bonjour monsieur" is sufficient. this simple
greeting will make all the difference in how you are treated. when you
offer this greeting, you are also showing your respect for the person
behind the counter and entering into a possible exchange. he/she will be
much more likely to help you, wait on you and advise you with a smile.
truly. the french are lovely people if they are simply shown respect and a bit
of polite behavior. |
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lovely thoughts bring renditions
together! simple is best so sing of new spring cheeses (very soft and
mild), baby salad greens, tender asparagus, little berries
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frutta de mare/fruits de mer |
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The
Food and Flavors of Haute
Provence by
patricia wells, georgeanne brennan and jeffrey fisher
Travelers' Tales Provence and the South
of France by james o'reilly and tara austen weaver
Travelers' Tales Tuscany:
True Stories by james o'reilly and tara austen weaver
A Tuscan Childhood by kinta beevor, vintage books, 2000
Italian Villas and Their Gardens by edith newbold jones wharton, da
capo pr, 1997
A
Year in Provence by peter mayle |
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for those who really do have a garden space, create an aura and an area for provence and the same for tuscany. choose a few plants that will produce herbs and veggies we'll most likely be using while we are there. we suggest rosemary, thyme, lavender, anise hyssop, sage, oregano, rue, marjoram and fennel. then you may want to research what more you can find one these. many of the plants will be the same so maybe choose one or two that would be different according to the region or season to have at either end and have a combined tuscan and provenηal garden in the center. design could be an interesting element, i.e. yours might be very linear, whereas i could easily get into the circular frame of mind. the garden's progress could be part of your journal! oops, that was a clue.
travelers
without space to garden could easily grow five herbs we'll be using in a
sunny window garden. if there is a deck or rooftop area available, then
larger produce can be grown in containers. here
is information on
this means of gardening. daily attention can lead to an appreciation for
the process the plant goes through to produce the products we'll be
purchasing on our trips to the market. |
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for now,
we remind you that there is a laundry not far from where you'll be,
either in the villa or across the street in arles. you should
plan to take only a backpack
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tournant the project: perhaps this is something you already do, but during the trip we will be devoting time to writing/expression in a hand held journal. something portable and that needs no power or special equipment other than you. there is something most different and unique about writing by hand. hand-writing. maybe you haven't done it since you were quite young. but i emphasize i don't care a whit about your cursive i's or the slant of your letters, whether you print in bold or gold. it is important to think about. it will be your creation so you decide; some seed ideas are listed below. and for this project, we will be writing/expressing on both pages, both sides of the journal, one menu (to use a culinary term) for the right side and another menu for the left side.left menu: are you an artist? sketch your impressions. do you think in food or descriptions of dishes, recipes, etc? ok, have at it.
maybe you prefer to write, write,
write! okie-dokie
or compose songs for the instrument you play about the experience or the anticipation of the experience. add photos (yes, you can begin now if you like). right menu: inspired by the musings of a dear colleague, I would like to encourage a group writing project. if you so choose, here's where to begin: each participant can develop/choose/invent a character! there are no recipes for this!
introduce him/her to the group by writing a bit about them, perhaps
similar to a letter of introduction to tell us of their impending visit.
(ok, do compose this in your journal and then when you'd like to share
with the group, please transfer or heavens I think there is something like
a scanner, would that work?) into a word document and ultimately into an
email
from there generate a story
after each person develops his/her chosen character,
then write some scenes where they dance with other characters. this can
crossover with as many characters as you like. |
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Dorette
Snover
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