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With a Perfect Storm Approaching for NB Autistic Students Some Tips for Obtaining an Autism Trained Education Assistant

If your child with autism is moving into the school system you may want a trained TA to continue the progress achieved in the pre-school years. If your autistic child is already in the school system and you believe he/she would benefit from the help of an autism trained TA these tips might also help. No matter where you are in New Brunswick whether in Saint John, Moncton, Fredericton, Bathurst Miramichi or Edmundston do not hestitate to email me at AutismRealityNB@gmail.com if you have a question.

I  have been an active member of autism advocacy  organizations in New Brunswick for over a dozen years. I say advocacy because the focus of   efforts I have been involved with have been to obtain effective, evidence based help for children and adults with autism.  I have received no salary or income of any kind for my autism advocacy and I have never sought a pat on the head from government officials (not that they would have wanted to anyway) Mostly I am the father of two boys one of whom is severely  autistic. Like everyone else, I am continually advocating  for a trained Education Assistant to work with my autistic son.  

I once again offer an article I first published in 2006 in the Autism Society New Brunswick newsletter to give parents some ideas to consider in advocating for an Education Assistant for their child. It is offered at a time when I believe it will be increasingly difficult to obtain a quality autism trained Education Assistant to work with a New Brunswick autistic student.

In Conor's case his mother and I have sought Education Assistants with the UNB-CEL Autism Intervention Training program.  This New Brunswick developed program has received recognition from international autism experts like Dr. David Celiberti and Dr. Eric Larsson. Between 500 and 600 TA's as they were then called, were trained at UNB-CEL before the Department of Education in order to reduce costs and increase department control over training of assistants, abandoned the program in favor of a watered down version taught in house without the quality and integrity assurances provided by the UNB-CEL training.  

Whatever you hope for in the Education Assistant working with your child it will be more difficult now with cuts being made this year in the numbers of Education Assistants.  Unfortunately the  new collective agreement entered into between CUPE Local 2745 and the Province of New Brunswick continues the promotion of adult interests, over the interests of children with autism and other disabilities requiring accommodation.  The situation is worse now with the Alward government and its unofficial Education Minister Gordon Porter and his unofficial branch of the Education Department ... the New Brunswick Association for Community Living. 

Despite doing good work in many areas, and making many  positive contributions, Mr. Porter and NBACL have for decades  promoted a mainstream classroom inclusion for all model of inclusive education and have resisted accommodations sought by NB autism advocates.  They have at times resisted with open hostility efforts by autism advocates seeking learning accommodation in separate quieter areas of local schools from autism trained TA's.  Their ideas have changed or modernized very little during the past decades.   

There is currently a review of New Brunswick's inclusive education system being conducted by Mr. Porter and those who have participated in NBACL.  The review will undoubtedly result in a report which confirms their decades old ideology, cuts costs to the Department of Education, and protects the interests of untrained  Education Assistants over the interests of children with autism.  There will probably be fewer and fewer Education Assistants with quality autism training. They will increasingly be pressured to work in mainstream classrooms which will not necessarily be appropriate for some students with autism disorders. Mainstream classroom inclusion will make it less likely a student with autism will receive an EA  with proper autism training and the individual instruction required in some instances. 

These factors will make it very easy for local education authorities to justify, even glorify, cutting proper training and retention of autism trained Education Assistants. There is a perfect storm brewing and parents will have to fight even  harder to ensure their autistic children receive the education services they require. 

Following are some tips I originally posted in an Autism Society New Brunswick newsletter in 2006. They are my advice as a parent (not as legal advice), and as general information.  For those seeking help in obtaining an Education Assistant you may want to give them some consideration. You may also want to seek     assistance from other parents with an autism advocacy background. I did. They were a big help in getting an   Education Assistant  for our  son.

1. Document your child’s condition and school requirements. If your child is diagnosed with an autism spectrum disorder make sure that the school has a copy of the diagnosis. This may seem obvious but in some cases the school and district have been able to point out that they were unaware of any actual diagnosis of autism disorder.

2. Medical, Psychological or Therapeutic Assessments – If you think your child needs a Teacher's Assistant to learn in the school environment you should ask any pediatrician, psychologist, occupational therapist, speech language therapist or behavioural interventionist who is working with your child if they agree and would provide a written recommendation for a TA and present their recommendations to the school.

3. Be a Parent Advocate – Most parents know their autistic child better than most professionals. Do not be afraid to speak up – politely – but without fear - to express your view of what your child requires.

4. Autism Advocates – If you know an autism advocate or fellow parent of an autistic child who would be willing to attend a meeting with the school you should bring them along. They can provide you with moral support and confirmation of your experiences as a parent in describing what your child requires.

5. Safety – For many autistic children a TA is a must for safety reasons alone and this must be stressed if it is true for your child. An autistic child may not appreciate the many dangers posed by school, playground and nearby streets.

6. Individual Learning Method – If your child requires an individual based learning method using Applied Behavioural Analysis (ABA) techniques, or other individual based instructions, emphasize this with the school. For ABA in particular there is a great deal of professional literature about the need for one to one instruction for autistic children.

7. IEP or SEP – If the school or district refuse a TA for your child do not sign off on the IEP/SEP for your child unless you agree with that decision. Or if you do sign put a note beside your signature stating that you still require a TA for your child. Otherwise the school and district will argue that you agreed that a TA was not necessary.

8. Appeal – If a TA is denied for your child be ready to appeal right away under the Education Act. The School should have informational pamphlets available and forms explaining the appeal process to you. You might also want to consider hiring a lawyer to work with you on the appeal process.

Conclusion – Preparation, pressure and persistence are all required to obtain and keep a TA for your autistic child. It is a long tough fight and it is one that almost all of us have to go through to one extent or another. Do not overreact emotionally or unduly antagonize school officials. You need their help and most want to help. Getting overheated gives an excuse to the few who do not want to help to refuse what you are looking for. Stay calm and persist.


Harold L Doherty

Cherry Tarragon Sorbet

Article first published as Cherry Tarragon Sorbet on Blogcritics.
This time of year, cherries are the fruit to get a hold of! I will admit making something with cherries is a challenge for me, considering that I love eating cherries as is. I had to make sure to not to dig into the cherries I bought specifically to make this refreshing Cherry Tarragon Sorbet. When my friend Louise first introduced me to a cherry, tarragon, and carob sorbet she made, I was intrigued. That's when I set out to make a similar sorbet. The results were fantastic and it's a delicious way to combine fresh fruit and herbs into a summer treat...

This sorbet only calls for 5 ingredients. I used fresh cherries for this sorbet and loved the result. Sweet, yet tart and with a slight hint of tarragon. The tarragon gave it a nice herbal touch without being too strong. I was quite surprised how well the tarragon complimented the cherries. The other key ingredient was ground ginger. It added a little depth and balanced the tartness a bit. Who knew fresh herbs and fruit would work so well as a sorbet? I especially liked how this was a perfect palate cleanser after a meal!

Cherry Tarragon Sorbet
recipe from New York Times

1/2 cup sugar
4 cups pitted fresh or frozen cherries
1 teaspoon ground ginger
1 tablespoon finely chopped tarragon leaves
2 tablespoons lemon juice

In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.

Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture.

Freeze in an ice-cream maker according to the manufacturer's directions.

Για μας τα ντορτια και οι διπλές και γιάλλους οι εξάρες.

Τρελό πάρτι για τους συμβούλους


ΔΟΥΛΕΙΕΣ ΜΕ ΦΟΥΝΤΕΣ ΓΙΑ ΕΛΛΗΝΕΣ ΚΑΙ ΞΕΝΟΥΣ (ΕΤΑΙΡΕΙΕΣ ΚΑΙ ΦΥΣΙΚΑ ΠΡΟΣΩΠΑ) ΔΗΜΙΟΥΡΓΗΣΕ ΤΟ ΦΙΛΟΔΟΞΟ ΠΡΟΓΡΑΜΜΑ ΙΔΙΩΤΙΚΟΠΟΙΗΣΕΩΝ, ΕΝΩ ΠΟΛΛΕΣ ΥΠΗΡΕΣΙΕΣ ΘΑ ΔΙΠΛΟΠΛΗΡΩΘΟΥΝ Ή ΚΑΙ ΘΑ ΤΡΙΠΛΟΠΛΗΡΩΘΟΥΝ!

ΚΑΠΟΤΕ κυριαρχούσε το σύνθημα «Ελλάς, ελλήνων εργολάβων» για το κύμα από υπερτιμολογημένες δουλειές που έδινε το ελληνικό Δημόσιο στον κλάδο των κατασκευών.
Σήμερα, ταιριάζει γάντι στη χώρα μας το σύνθημα «Ελλάς, ελλήνων και ξένων συμβούλων». Αυτό αποτελεί μια πραγματικότητα. Το ελληνικό Δημόσιο υπό την πίεση της τρόικας εξαναγκάζεται να πουλήσει τα πιο πολύτιμα περιουσιακά του στοιχεία, κάτι που δημιουργεί ευκαιρίες για μεγάλες δουλειές σε κάθε λογής συμβούλους, τράπεζες, ελεγκτικές εταιρείες, χρηματοοικονομικούς, τεχνικούς, ειδικούς και νομικούς.

Σχέδιο-μαμούθ
Η χώρα μας έχει κατακλυσθεί από διάφορες ειδικότητες συμβούλων, οι οποίοι προσφέρουν τις υπηρεσίες τους με το αζημίωτο, προκειμένου η κυβέρνηση να φέρει εις πέρας το πρόγραμμα-μαμούθ των αποκρατικοποιήσεων, ύψους 50 δισ. ευρώ μέχρι το 2015. Η υλοποίησή του βέβαια στο σύνολό του θεωρείται ανέφικτη από τους περισσότερους ειδικούς και γι' αυτό τέθηκαν, εκ των υστέρων, ενδιάμεσοι στόχοι: 5 δισ. το 2011, 10 δισ. ευρώ το 2012, 7 δισ. το 2013, 13 δισ. το 2014 και 15 δισ. το 2015.
Το πρόγραμμα πρέπει να αρχίσει να υλοποιείται με γρήγορο ρυθμό, γιατί αποτελεί μέρος της νέας συμφωνίας διάσωσης της χώρας, όπως φροντίζει διαρκώς να υπενθυμίζει η καγκελάριος της Γερμανίας Αγκελα Μέρκελ.
Η διυπουργική επιτροπή αποκρατικοποιήσεων έχει ήδη προσλάβει περίπου 40 συμβούλους για την αποκρατικοποίηση 20 εταιρειών. Μέχρι τέλος Αυγούστου αναμένεται να οριστούν άλλοι 13 σύμβουλοι (η αναζήτησή τους και το έργο που θα αναλάβουν έχουν ήδη ανακοινωθεί από τη Γενική Γραμματεία Αποκρατικοποιήσεων που κάνει όλη τη δουλειά), οι οποίοι μαζί με τους προηγούμενους θα αναλάβουν να πραγματοποιήσουν το βασικό στόχο του Δημοσίου, που είναι η άντληση 5 δισ. ευρώ μέχρι τέλος του έτους (σημειώνουμε πως η αναζήτηση συμβούλων θα συνεχιστεί και μετά για άλλες δουλειές αποκρατικοποιήσεων, οι οποίες όμως δεν βρίσκονται στην πρώτη προτεραιότητα της κυβέρνησης).
Με άλλα λόγια, λεφτά υπάρχουν (όπως είχε πει και ο πρωθυπουργός, όταν ήταν στην αντιπολίτευση) για έναν κλάδο που ζει καλές ημέρες, κόντρα στην ύφεση της οικονομίας και την ανεργία που μαστίζει τη χώρα. Η Ελλάδα φαίνεται να έχει καταστεί ο μεγαλύτερος εργοδότης του κλάδου των συμβουλευτικών εταιρειών αυτή την περίοδο στην Ευρώπη, συντηρώντας μερικώς ή ολικώς ακόμα και ολόκληρα τμήματα ιδιωτικών συμβούλων.
Παραδείγματα προς αποφυγήν
Ομως αρκετές από τις υπηρεσίες των συμβούλων είναι διπλοπληρωμένες και τριπλοπληρωμένες. Κάποιες συμβουλευτικές εργασίες για αποκρατικοποιήσεις έχουν πληρωθεί στο παρελθόν, αλλά οι συγκεκριμένες περιπτώσεις δεν ολοκληρώθηκαν, δηλαδή δεν έγινε η συναλλαγή πώλησης του περιουσιακού στοιχείου. Για παράδειγμα, η διαδικασία αποκρατικοποίησης των Ελληνικών Ταχυδρομείων έχει επαναληφθεί στο παρελθόν. Ομως δεν έγινε η πώληση της εταιρείας, παρότι υπήρξαν ενδιαφερόμενοι.
Επίσης, ο διαγωνισμός για την πώληση μέρους της ΕΥΑΘ ήταν στην τελική ευθεία από την προηγούμενη κυβέρνηση της Νέας Δημοκρατίας. Είχαν μάλιστα εκδηλώσει επισήμως το ενδιαφέρον για την αγορά (του προς πώληση ποσοστού της ΕΥΑΘ, που τότε είχε ορίσει η κυβέρνηση στο 23%) τέσσερις κοινοπραξίες επενδυτών. Ομως, όταν η σημερινή κυβέρνηση κέρδισε τις εκλογές του 2009 πάγωσε τη διαδικασία γιατί θεωρούσε την πώληση των εταιρειών υδάτινων πόρων ανεπίτρεπτη πολιτική ενέργεια (τι υποκρισία!).
Παράλληλα με τις αναθέσεις από την πλευρά του υπουργείου, οι υπό αποκρατικοποίηση εταιρείες προσλαμβάνουν δικούς τους συμβούλους για την ίδια δουλειά. Για παράδειγμα, το Δημόσιο προσέλαβε σύμβουλο για την επέκταση της σύμβασης του μονοπωλίου με τον ΟΠΑΠ για δέκα επιπλέον χρόνια. Η σύμβαση λήγει το 2020 και η κυβέρνηση θέλει να ανανεωθεί, από τώρα, μέχρι το 2030. Ο ΟΠΑΠ έχει επίσης πάρει σύμβουλο για το ίδιο έργο. Αυτό γίνεται γιατί η διοίκηση πρέπει να δικαιολογήσει τυχόν αποφάσεις επί του συγκεκριμένου σχεδίου προς τους μετόχους του οργανισμού. Βέβαια, ο βασικότερος μέτοχος του οργανισμού είναι το ελληνικό Δημόσιο με 34%, το οποίο και ορίζει το management. Τα λεφτά όμως διπλο-πληρώνονται.
Τέλος, έχουν οριστεί πολλαπλοί σύμβουλοι για εργασίες που αφορούν διεργασίες αποκρατικοποίησης στον ίδιο κλάδο, των τυχερών παιχνιδιών. Ομως άλλος σύμβουλος έχει τοποθετηθεί για τον ΟΔΙΕ, άλλος για τον ΟΠΑΠ, άλλος για τα κρατικά λαχεία και το Ξυστό, άλλος για την πώληση του 49% του καζίνου της Πάρνηθας. Από την πλευρά του το υπουργείο επέλεξε να μοιράσει αντικείμενο του κλάδου σε περισσότερους ειδικούς γιατί είναι μεγάλο σε όγκο, πολύπλοκο και καθένας υπο-κλάδος έχει ιδιαιτερότητες, νομικές, οικονομικές και κυρίως δυσκολίες προσαρμογής στο κοινοτικό δίκαιο και τους όρους του υγιούς ανταγωνισμού (όπως αποδείχθηκε με το υπό ψήφιση νομοσχέδιο για τη ρύθμιση της αγοράς τυχερών παιχνιδιών).

Honey Chicken Kabobs

Article first published as Honey Chicken Kabobs on Blogcritics.
If there's an ingredient you wish you could use more often, what would it be? For me, it would be honey. I love that it's a natural sweetener and how it adds a unique sweetness than plain old sugar doesn't. Although our Mediterranean Kabob Party was a few weeks ago, I really enjoyed the chicken kabobs we had and set out to make them again. For these Honey Chicken Kabobs, the key ingredient in the kabob marinade is honey and it adds the perfect, subtle sweetness!

Marinades should be kept simple in my book. Besides, I prefer to have the meat or whatever I'm marinating have it's own flavors come through and not be overpowered by a marinade. For these honey chicken kabobs, the marinade is super simple. With only oil, honey, soy sauce, and a bit of black pepper, how much simpler can it get?! To really get the flavor of the marinade to shine through, but not so much overpowering), I suggest marinating the chicken overnight. Feel free to use whatever vegetables you'd like to skewer on, however onions and bell peppers were what I had on hand so I used them.


Honey Chicken Kabobs
recipe from AllRecipes

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2-3 bell peppers in any color, cut into 2 inch pieces
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.


Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Pork Milanese

Article first published as Pork Milanese on Blogcritics.
Pork, how I love thee! Growing up Filipino meant pork was a prime meat in our diet. We easily had pork for dinner several times a week and my mom served it in all sorts of ways. Braised, boiled, roasted, pan fried, etc. But regardless of how my mom prepared it, it was always good. These days as I prepare meals for my family, I like to incorporate pork dishes at least once a week. The most recent recipe I made calling for pork was this Pork Milanese. Coated in crispy panko with Parmesan cheese, this dish went perfectly well with cheese tortellini tossed in a Parmesan garlic sauce.

If anything, this Pork Milanese is an Italian version of pork chops. The pork is pounded thin before dipping in beaten eggs and dredged in a panko and Parmesan coating. It's then pan fried and kept in a warm oven until all pork has been cooked and ready to serve. Because it's such a simple dish, it's wonderful for a weeknight but still elegant enough for company.


Pork Milanese
recipe from Giada De Laurentiis

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan cheese
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.

Lightly beat the eggs in another large shallow bowl.

Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges.

Baked Dijon Salmon

Article first published as Baked Dijon Salmon on Blogcritics.
By far, our favorite fish is salmon. There's so many wonderful ways to prepare it and I've been having so much fun trying out new recipes with the fresh salmon I've had lately. The newest recipe I tried was for this Baked Dijon Salmon. It had amazing flavor from the buttery Dijon honey sauce that's spread over the fish to the crispy topping of panko breadcrumbs, chopped pecans and fresh parsley. All the flavors worked so well together and didn't take away from the salmon, but rather enhanced it just enough for a hint of sweetness.

I'm anxious to prepare this recipe using other fish such as cod or even tilapia. There's something that works so well with Dijon mustard, honey and pecans that I'm even tempted to try this with chicken! The preparation is simple and you can definitely have dinner ready in less than 30 minutes. I really liked how easy it was to put together and when served, it seems so elegant and involved when really that's hardly the case. I'll have to report back to see how this recipe works out with other fish and chicken... but regardless, this salmon was outstanding and I'm definitely making it again!

Baked Dijon Salmon
recipe adapted from AllRecipes

1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup Japanese panko breadcrumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.

Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.


Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

LEMON, BLUEBERRY AND POPPYSEED MUFFINS

The best thing one can do when it’s raining is let it rain.

- Henry Wadsworth Longfellow





Our hopes were dashed to the ground before we could even find a steady footing. Summer had burst upon us sunny, hot and bright. I had painted my toenails my favorite shocking pink and had dug out my sandals; husband had slipped on his shorts and folded away his sweaters. We spent a few afternoons with the dog walking through the park, watching in wonder and amusement as Marty learned to feel comfortable wading into the cool water of the Erdre. His reluctance edged away just a little each time we went, each time he tentatively stuck a paw in the river, took a hesitant lick then waded in a little further than the previous visit. The heat pounded down on us as we strolled further into the park and poor Marty was reduced to a panting bundle of exhaustion, anxious for another refreshing dip on our way back to the car.



What pleasure not having to slip on a jacket and grab the umbrella whenever we desired a bit of fresh air and a stroll into the center of Nantes to run errands. I had begun waxing eloquent on the beauty of summer, extolling the limpid, aquamarine skies and the warm kiss of the breeze on my skin before the bite of the searing heat made us yearn to find our way back to the cool apartment. Yet here we are, one more time, sitting in the house taking refuge from, yes, the rain. Again. We duck out just long enough to walk a now miserable Marty or dash to the market to pick up an ingredient or two for a meal.



But we try and look on the bright side of things. We’ve taken advantage of the atrocious weather to clean and reorganize, getting Simon’s bedroom ready for his return, straightening our respective “offices” and workspaces for more efficiency and comfort. We recently, finally, decided to sell my clumsy camera, traded it in towards a new one for JP while I took possession of his. He has been giving me lessons; one day I, too, will master and control my camera and begin taking fabulous food photos! Oh yes! We watch movies, read and write. He cooks and I bake and we even let the dishes pile up in the sink, testing our limits, seeing which one of us breaks down first and does them. I have been preparing my presentation on Food & Culture for IFBC, working with the girls to finalize details for our second From Plate to Page workshop and trying to keep up on my everyday writing obligations.



Clouds come floating into my life,

no longer to carry rain or usher storms,

but to add color to my sunset sky.

- Rabindranath Tagore





I have always loved rainy days when I could enjoy them indoors, watching the mist rising up from the sidewalks merging into the rushing drops as they fall like thick masses of twine from above. The windows fog up only catching the occasional spatter against the panes. The brilliant white stone of the buildings on the further side of the square fade to yellow in the somber, drab gray of the backdrop of sky. The lights dim, the room taking on mysterious hints of an old black & white film. Curling up with a good book in my corner of the sofa, all cozy and comfy, steaming mug of coffee perched within easy reach, then all is well in the world. But when I have been promised summer; when I have felt the warmth of the sun on my skin and the gentle kiss of a mild breeze; when we have enjoyed scorching afternoons and balmy evenings; when July rolls by and fades into August and summer has been a mere thought, ephemeral, fleeting; when the promise of those heady days of summer rich with picnics and outdoor romps bleeds painful and dark across the canvas of an all too early Autumn; when our plans are dashed to the ground and we are kept prisoner, lonely, anguished, sullen prisoners in our own home, then all is no longer well in our world.





What’s with the weather, anyway? Blue skies augured another lovely day as I tumbled out of bed this morning. After working for an hour I realized that I still needed to dash to the market for fruit, vegetables and something appropriately lunch-like. The boy, home for the weekend, was still a-snooze and JP decided to slip on his hiking boots and head outside for a bit of country air. I was on my own. It was pushing 10:30, 10:45, 11:00 a.m. and the market becomes a battle of nerves, a contest of wills as the morning moves towards noon. Jostling through the crowds, elbowing one’s way through the narrow aisles choking with shoppers, strollers and the mindlessly oblivious, working one’s way up the market between the chilly glass cases and the wooden stands filled to capacity with the late-Sunday morning crowd is more than some can endure. So I knew that it was time to leave. I tied on my pink hightops, shrugged on my raincoat, grabbed the basket and ran. The sun was indeed out, albeit rather hesitantly, so no need to take my cap (or so I thought). I calmly, cheerfully did my marketing, scooping up a brown paper bagful of gorgeous mirabelles, tiny jewel-like plums of an elegantly golden yellow streaked with the reds and purples of a sunset; sweet, sweet Reines-Claudes; peaches and nectarines; a basket brimming with good things. Yet as I stepped out of the market, I was met with a veritable deluge. What?! I thought that we were finally finished with this madness! And then, as I stood there wondering how quickly it would pass and whether or not I should wait it out or go ahead and make a dash for it, I thought of JP. Out on his lovely promenade in the countryside, his Sunday morning healthful stroll out in the green.





Well, all’s well that ends well and although we both arrived home rather damp, to say the least, we dried off and warmed up, no worse for wear and sat down to a hot lunch. JP had taken some shots with his new camera and I had gotten some chores taken care of and some letters sent. I still hover somewhere between love and hate when it comes to the chill, damp, dreariness of these unexpected rainy days, between the coziness of our safe haven indoors and the yearning to be outside warming in the summer sun. Autumn seems to want nothing more than to claim her place well ahead of schedule. But I realize that with my trip to New Orleans and Florida nearing that I should appreciate and enjoy the cool season we are having while I can. I have been warned that Louisiana in August makes the searing, stifling heat of a Florida summer seem meek in comparison, so I am bracing myself. Yet how I look forward to discovering this magical city, the kingdom of gastronomy and all the good things she has to offer. How excited I am at the prospect of the conference; meeting and spending time with people, friends I have come to know only on the internet; attending the sessions and learning so much; speaking on a subject of which I am so passionate about, food and culture, and hopefully inspiring others to think about it, see it in a whole new light. And how happy to find myself in Florida with my mother in my childhood home; how much pleasure derived from rediscovering old school chums and old haunts; how anxious I am to see my baby again, to shop with him, eat all that I can’t get in France with him and just see him all grown up. So, yes, I will put up with the rain just a little while longer, content, knowing what awaits me shortly.



And when it rains on your parade, look up rather than down.

Without the rain there would be no rainbow.

- G.K. Chesterton





And Mathilde always brings a ray of bright sunshine whenever she comes over to bake with me. We made the absolutely delicious, fruity Greengage Galette and we made these Lemon, Blueberry and Poppyseed Muffins from a cookbook that I had offered her for Christmas. She is passionate about baking, but as a beginner I wanted to offer her a book that was both simple and inspiring, and this one by Trish Deseine certainly is. Tangy lemons and sweet blueberries are the perfect match and nothing says Summer more. Add to that the subtle crunch of poppyseeds and these muffins are not only simple enough for a beginning baker to make but absolutely delicious. The only change we made to this recipe other than adapting the quantities of lemon and poppyseeds to our own taste was the addition of whole blueberries to the muffins, which, for some odd reason, Ms. Deseine does not do. Go ahead, make these yourself and prolong the warm days of summer for just a little longer, no matter what the weather is outside.





LEMON, BLUEBERRY AND POPPYSEED MUFFINS

From I Love Cake by Trish Deseine



12 normal muffins + 9 mini muffins



1 cup + 1 Tbs (150 g) flour

1 tsp baking powder

¾ cup (150 g) granulated brown sugar

1 Tbs poppyseeds, or more or less as you like

Juice and finely grated zest of 1 lemon

¼ cup (125 ml) vegetable oil

2 large eggs, lightly beaten

½ cup fresh or frozen blueberries, lightly tossed in a bit of flour just to coat



Icing:

Juice of 1 lemon

3 – 4 Tbs powdered (confectioner’s) sugar

A few blueberries to decorate



Preheat the oven to 375°F (190°C). Line muffin tins with paper cups.



Place the flour, baking powder, sugar, the poppyseeds and the finely grated lemon zest in a large mixing bowl. Stir or whisk to combine.



Make a well in the center of the dry ingredients and pour in the vegetable oil, lemon juice and the lightly beaten eggs. Stir or whisk together gently just until combined and well blended. Do not over mix. Fold in the blueberries.



Fill the muffin cases ¾ full. Bake for 20 to 25 minutes, depending on the size of the muffins, removing from the oven when slightly puffed, set in the center (the surface may be just cracking) and beginning to color a golden brown. Remove the paper cases with the muffins from the tins and allow to cool on racks.



Mini Muffins



Prepare the glaze by stirring the powdered sugar into the lemon juice until smooth and slightly thickened – taste and add a bit more sugar if you want it sweeter. Carefully spoon glaze onto each cooled muffin, making sure to cover the entire surface. Serve decorated with a blueberry tossed in a bit of granulated white sugar perched on each muffin, if desired.





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