The academic schedule for this week is as follows: Tuesday, paper due; Thursday, two papers due; Friday, final exam. And yet at 8:30am this morning, I was already sitting in an AUP classroom. Why? To see the Food & Communications students present their final projects. Being in a T.A. is so gosh darn rewarding.
But really, it is. Although I hardly taught the class myself, I've watched their knowledge develop over the semester. And, of course, I joined them their trip to
the Jura--for
taste education, an
understanding of how Comté is made, and a short but sweet hike across the French-Swiss border. Such an inspiring bunch.
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| {traditional Jura ash cider} |
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| {Comté fondue} |
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| {green salad & ham} |
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| {a tartiflette topped with saucisse de Morteau} |
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| {frommage blanc with chantilly & preserved cherries} |
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| {absinthe-filled Swiss chocolate} |
One day, I still want to road-trip across the gorgeous landscape of Switzerland and through its many language-regions (French, German, Italian, Romanian); especially after my palette's been whet by an aperitif of ash cider, brown bread dipped in Comté fondue, a potato tartiflette topped with saucisse de Morteau, sliced ham, green salad, fromage blanc with preserved cherries, and absinthe-filled chocolate. Even still, I'll remember these few hours fondly. I may feel unsure about where I eventually hope to be, but at least I know I'm in the right place now, where opportunities like the one above are possible.
