This spring is proving to be busier than I've come to expect, but it's all good, because I do really enjoy my work. Last Saturday, that meant a seminar day with members of the latest cohort of aspiring administrators in the High Point University Leadership Academy. Our focus was on observation tools and data collection, a prelude to the instructional walks we'll do together in the coming fall. It's not that I got home so very late, but the lovely spring day meant there had to be quality time outside with the dogs. So dinner was simple: French toast on brioche bread, with a childlike abundance of maple syrup about which this adult will feel no remorse.
"French Toast," by PJ Hamel of King Arthur Baking online.
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