We Officially Have a Sixth Course

Today was, more or less, perfect. I’m kind of tired, though, and want to jump ahead to the dinner portion of the day, so I’m really going to make every effort to make this a short post.

After deciding to go to the laundry place some other day (because we were still tired after working on our homework for about 5,5 hours last night), I got ready for my day and got to school on time. I had the best class with Elisabeth (Travaux Pratique) to date, as well as a great class with Odile (the immigration and citizenship in Francophone cinéma course). Throughout Odile’s class, she was able to help us all make sense of the movie we viewed last Friday, Touki-Bouki. I’m really enjoying the classes so far. Then, we had to stay for a group conférénce, this time focusing on French politics. Olivier, the political science professor gave the talk and was quite entertaining and informative, and the fact that I could understand everything he said was surely a positive sign. During the day, I was able to find a nice boulangerie near the school, and we were also told that we would be experiencing our first grève in Paris. A grève is, generally speaking, a strike; in Paris, this means an almost complete halt of all transport systems in Paris. The situation is anticipated to be bad enough that they’ve cancelled our classes for Thursday. It should be quite interesting to see how the city operates without such means of transport as the Métro not being in service.

Straight from class, Trevor and I walked to the Dupleix Métro stop, only to find it wasn’t working. So, we headed for the La Motte Picquet Grenelle stop and, en route to the stop, did some supermarché shopping. Finally back at home, I began preparing our dinner, which was yet another five-course meal. I’ve titled this entry as us having a sixth course, but we did only have five courses, with one of those courses being a possible sixth one in the future (hope that makes sense). EntouK (texting shortcut for En tout cas, i.e., In any case), our first course (i.e., the new one) was an apératif, followed by our first plat being a rather unconventional round for us: eggs. Trevor had a bunch of them, some scrambled, a few sunny-side; while I had cooked whites with sugared ham. We then finished off the leftover baked pasta, to which I melted Leerdammer and Gouda into an additional portion of pasta sauce, for round 3. Round 4 came in two parts: our cheese plate, alongside fresh mango slices. Finally, we had our dessert round, which included a special (and may I say, favoured) form of chocolat chaud: the 86% cocoa form. :)