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Vivian's class went Christmas shopping at NorthPark, a nearby mall, last week. Vivian selected and paid for several gifts for her family, and she seemed to enjoy herself. After school I asked Vivian where she had gone shopping, and she told me, "North Pole."
Vivian's teacher sent this note along with some pictures.
Dear Parents,
We had so much fun today! We arrived at the mall a little after 9 a.m. The students were assigned buddies (staff and peer tutors), and off they went. We owe the peer tutors a huge thank you for giving up a free day to help with this trip. Their presence and assistance made the whole experience so much better for all of us. Everyone shopped a while before meeting the group in the food court for lunch. After lunch, more shopping and sight-seeing, and watching the various performers throughout the mall. At 1:00 o’clock we had the privilege, thanks to a lady who substitutes for us who knows the pianist at Nordstrom’s, to gather around the piano to watch him play. He played the theme from Charlie Brown’s Christmas and Rudolph the Red-Nosed Reindeer, among others. We took pictures and sang songs and the kids just had a blast! Thank you so much for allowing us the opportunity to share this holiday experience with them.
Can you see why I am so appreciative of Vivian's wonderful teachers and school?
When my sister and I were growing up, our mother often made egg and olive sandwiches for us, and we loved them. I assumed everyone grew up up eating egg and olive, but I found that most people in Texas have never even heard of such a thing; many are familiar with egg salad, but that doesn't always have olives.
I googled "egg and olive" and found an article from the "Southern Foodie" in the Birmingham paper who claims that, "You can't be a Southerner unless you at least know someone who makes themselves an egg-and-olive sandwich." So, this recipe must be an Old South creation hearkening back to our family's roots in South Georgia.
Every Monday my bridge partner, Leslie, and I play in a duplicate game at a local club. Our arrangement is that she drives and I fix our lunch. I started out making egg and olive often because it was a given that I had the ingredients on hand. After Leslie raved so about this sandwich, it became our standard Monday lunch.
As you can tell from the recipe, it is not hard and not exact! But it sure is good.
Egg and Olive
2 hard-boiled eggs, grated
scant tablespoon light mayonnaise (just enough for eggs to be a cohesive mixture)
4-5 olives, chopped finely
sprinkle of seasoned salt
2 slices of toasted bread
Stir together egg, olives and mayonnaise. Season to taste. Spread over toasted bread and serve.
, and our first meal from it was very promising!
