TER is on strike today... that is SNCF's regional train service. So, my 6:22 train was cancelled this morning. Lucky Doug didn't have to work today. I had to take a "remplacement train" bus... when I got on, the driver started asking if anyone knew the route where we were going. Considering we were all riding a regional bus the day of the train strike, it is pretty safe to assume that at least the majority did not own cars and therefore did not know the driving directions! So, people started trying to get directions on their cell phones to tell the driver. It took over an hour, but I still got to Belleville with enough time to make the 20 minute walk to school before 8AM. Today is going to be a long day!
Constance was baptized Sunday. When I was here in 2005-2006, she was the cutest little girl...
(February 2006)
she has grown up a lot in the last few years and is a very sweet young woman.
This will be a busy week... tomorrow will be a big cleaning, grocery, and cooking day... plus we need to renew our "abonnement de travail" (work pass for the train), and we're having Ketty and Linda from church over for supper. Thursday after work I'll go over to the Hendrixes (with lots of groceries!) and start cooking for the weekend. Then the Williams arrive Friday morning and it is a full itinerary for the next week! They are going home the 31st and we don't go back to work until the 5th, so we are trying to squeeze in another trip. We both really want to go to Cinque Terre, but I don't think we'll be able to find cheap tickets at this late date.
2 comments:
Sorry this is sooo late! Chocolate Silk Espresso Pie
2 tsp Instant Espresso
2T HOT water
6 oz semi sweet chocolate
1 oz bitter chocolate
2 1/2 c. crushed choc wafers
2 T caster sugar
5 tsp melted butter
1 1/2 c whipping cream
Base: Combine crushed wafters with butter in bowl and press into bottom of pan.
Filling. Dissolve coffee in water. Set aside to cool to RT. melt plain and bitter chocolate and set aside to cool to RT> Whip cream until fluffy and add cooled coffee. Whip until cream holds shape. Fold cooled chocolate into cream mixture. Pour into base and chill until firm. Decorate with cool whip and chocolate covered candies etc if desired.
(I think I"m going to double the filling next time just because I like that part best!) Hope France is treating you well!
Thanks!! I will definitely try this!
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