Thaw before reheating.
{ 2005 11 07 }
– Cheese sandwich. A thin spread of mayo keeps the bread and cheese stuck together. We used to cut off the crust, but not anymore.
– Fruit: usually grapes (uvas) or apple
– Goldfish or graham crackers
– Raisins, occassionally.
– A small freezer pack (from my breast pump) to keep things cool until lunch time.
– Packed in Paul’s old Proquest lunch snack, with Will’s name taped on the side. (One of these days we’ll have to get him an Elmo or Rolie Polie Olie lunch box.)
Posted by holly on Monday, November 7th, 2005, at 7:45 pm, and filed under Uncategorized.
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Regular dishes on life in New Orleans, historic home renovation, raising kids, completing a PhD, travel near and far, global concerns, and health issues.
You know the story, right? International health... work all over the place... drag my kids around in sacks through villages in Central America... yadda yadda. I decided to go for another degree, so in 2004 we moved to New Orleans with no intention of staying. Then Katrina. And then *blink*blink* New Orleans is a completely different place and we just can't leave. Suddenly I'm on TV talking about immigrants and health and Paul is starting a company. Or two. His side is high-tech, mine is community health and our lives are yearly evacuation, regular celebrations, and nonstop work here, there, and everywhere. Our door is always open. I only ask that if you decide to go ahead and make yourself that mint julep, you make one for me, too.
We strive to make our life our argument.
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