This is how freshman year ended up! Hooray! I could not be more pleased. WHEW! Because you just never know what you are going to get with school.  Socially, there were other places that would have been a better fit, but the academically challenging route is what we chose and I think (hope) it will pay off when college applications roll around.

I had another iron treatment at Good Sam, this time, and it was a horrible place, much less nice than the cancer center at Adventist.  The nurse wasn't at all nice (although she was much more proficient at getting a IV started) and didn't offer me even a glass of water, despite the fact that I was the only one there, for most of the time.  Her son is a firefighter and had been sent to Bend to deal with the big forest fire.  While I had a great deal of compassion for her worries, she still did a shitty job of taking care of me, leaving me sitting for almost an hour with a hep lock, in my arm, and no medicine.  So far I feel mildly better.  I had to work in a toddler classroom the other day and was able to RUN around our toddler track with a pack of two year olds chasing me, for several laps.  I was pleased that I did not have an allergic reaction while having this treatment, as I am not convinced this particular nurse would have been composed enough to revive me. 

Maxwell and I looking very arty, at Mi Mole, the evening before he left for Africa

He was testing my level of sentimentality by ordering a COKE.  I allowed the transgression.

I had some preschool directors over for dinner to talk about a new quality rating thing that is most likely going to become a big thorn in my side soon.  I made a fantastic roast chicken, a chicken so fine, Julia Child herself would weep with joy.  Also a salad of butter lettuce, with black and red planed radishes and homemade Roquefort dressing that people were licking off their fingers.  It was unctuous meal of excess.

Teacher Candace in praise of stinky cheese.

Celery root salad with home made tarragon mayonnaise, and roast potatoes.

Golden beets, beet tops, shallots, bacon, and kale