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May 23, 2008 – Miss Francis

Last month, I had the pleasure of going back to Florida to visit my family. My parents still live there. My brother Rick and his wife Margie with their now adult children and a growing number of grand children all live there. My sister-in-law, Mary, the wife of our deceased brother Paul, lives there with her children and grandchildren. And, wonderfully, my brother Mike and my sisters Pat and Diana all flew down at the same time so we had the time to share together. Such times as those are more valuable than – I don’t even know the metaphor. (I believe I need a poet here, but I don’t have one, so there you go.)

Anyway, I’m not really here to talk about that. I’m here to talk about Miss Francis.

I’ve never been a mother. I’m an aunt. But, as an aunt, I never had to truly deal with the issues of being a mother. One of the key issues that mothers deal with is how your kid is doing in school and, closely connected to that issue is, apparently, periodic parent-teacher conferences. I don’t ever recall my parents being involved with one of these conferences back in my school-hood days and I’m quite sure I was never a participant in one. But, apparently, they happen these days and everybody (parents, teachers and kids), at least these days, may be included.

And happen it did while visiting in Florida . With Miss Francis.

I won’t go into great detail regarding the situation leading up to this particular parent-teacher conference. As far as I know, they might just happen on a regular basis. But, in this case, there were some problems that resulted in this meeting being scheduled. Basically, the child in question – let’s call her “L” – had screwed up a bit. “L” is a very bright child who, now in middle school, is working on that identity issue-thing that is one of those developmental issue-things that one deals with at that age. She enrolled mid-year in this new school. They placed her in a lower-level English class – a level below her ability. Her grandmother, Mary, had protested and got her moved to an advanced English class, so she arrived in that class even later in the year.

That class belongs to Miss Francis.

I arrive in Florida and, per usual, stay over at Mary’s. The first night I’m there, Mary tells me about the situation leading up to this parent-teacher conference and asks if I wanted to attend as well. I say, “Sure.” What the hey – I’ve never been to one of these before. Plus, I care about “L” a great deal.

The second day, I see “L” who tells me a little about the events leading up to this conference from her perspective which, you have to understand, comes from a middle school girl’s perspective. She says, “Oh that Miss Francis! You turn in something and if you have even a corner of the page folded back, it’s not good enough!” A little bit of eye-rolling - but not too bad. And, she also says, “But, I’m doing good now.”

So, the morning of the conference rolls around. We are hustling around the house getting ready. “L” says to me, “You’re going too??? I’m going to be soooo embarrassed.” We all roll into the car together and head off. You can tell that “L” is a little anxious about this whole thing. She’s talking a lot. I mean, non-stop. Mary and I, the two adults in the car, are also a bit grim and anxious as well. I mean, although I don’t ever recall having a parent-teacher conference, I do recall being taken to the principal’s office once for a mutual-pinching-girl-fight in assembly. (I didn’t start it. Really!!!) This felt a little like that. I didn’t know what to expect.

Arriving at the school, we start the purposeful march toward Miss Francis’s classroom. It’s early, before regular school classes start, and I think “Well, at least we are on time!” A few students are milling about but we stay focused on our march to get to our meeting. We arrive a few minutes early and enter the classroom of Miss Francis. She is already there and seems a little bit disconcerted about our early arrival but recovers quickly and offers us seats. We are waiting for Mr. “O” – I was never quite sure who he was. Perhaps the Department head. So we sit there, waiting, all a little uncomfortable.

Let me describe Miss Francis here. Miss Francis is an extremely poised, very attractive African-American woman with intelligent, piercing eyes. Polite, but a little cool, and appropriately so. If you ask me, the most terrifying job in the world is stepping up to the front of a classroom teaching children who have gotten out of that very cute stage and into this “other” developmental stage which, don’t get me wrong, I love but, then, I’m not stepping up in the front of any classroom with them either. I mean, that can be just scary. Big time. And parent-teachers conferences? They’ve got to be tough as well.

Let me also speak a bit about what I’ve heard about public education in Ft. Pierce , Florida . All of which I hear from Mary and my brother Rick’s family living there. Now, I grew up in public education in Ft. Pierce . I didn’t think it was so bad. But, I guess, times change and, what do I know? I don’t live there and I’m not a parent. All you hear nowadays is how awful it is. It’s talked about as a thing to avoid at all costs. All of Rick’s kids went to private schools. Up until “L” returned to Ft. Pierce this year, she and her brother attended private schools. “L” CHOSE to go to public school when she came back this year. Her reason? She says that it is good to learn how to deal with the situations that one faces in public schools. She says it will teach her more about how to deal with life as an adult.

So we are all sitting there. Miss Francis is shuffling through some papers she wants to use during the conference. “L” is sitting there alertly with a very straight back. I’m looking around the classroom to get some idea of, really, what do classrooms look like these days. And I am astonished! It was a celebration of diversity of cultures and races. Everywhere you looked there was something to think about. There were lists of new vocabulary words for the kids to absorb (and some really hard ones!) There was informative stuff about a whole range of different countries. But, best of all, the room was speckled with inspiring statements and quotes that just impressed the heck out of me. I started surreptitiously writing them down so I could tell my brothers and sisters about them.

Here are my notes:

• “Attitudes are contagious. Is yours worth catching?”
• “The three D’s to success: Desire, Discipline, and Dedication.”
• “Whatever you are, be a good one.”
• “Success is impossible if you fail to try.”
• “Your teacher’s goal is simple – to help you reach yours.”
  

And then Mr. “O” got there and the conference began. Miss Francis started. (Did I tell you how poised she is?) (I mean, really, really poised!) She recounts the circumstances of how “L” got into her classroom. She identifies the things that she (Miss Francis) could have done to make it go a little easier. She outlines “L’s” many attributes; how things started out pretty well; and then how problem behaviors began. Then she and Mr. “O” both do this discussion about how “L” is very capable of better things than she is doing but it is really her choice. She could make the effort and stay in this classroom or not. They list the upsides and the downsides of that choice. Then Miss Francis talks about how she has observed “L’s” behavior outside of the classroom and was a little astonished by it. She says that “L” has to get beyond “ghetto” behavior and needs to act more like a “lady.” She says that “L” is capable of doing that but, again, it was her choice. I thought this was really straight-shooting language. I endorsed it. I was astonished. I was amazed.

In fact, at this point, I was sitting there just trying to keep my jaw closed. I was in absolute awe of this woman and her direct and open honesty. I am sitting there feeling honored to be in the presence of this woman. And her positive, yet also neutral (not a cheer-leader) approach. I am sitting there thinking this woman ranks with some of the few, very few, greatest teachers I’ve seen. I am sitting there inspired by her greatness. Well, to be absolutely frank, I’m sitting there imagining that me, Mike, Pat and Diana are in the back of the classroom quietly singing gospel and patriotic music because this whole scene really, really needed a soundtrack. It was that kind of scene.

I did manage to keep my mouth closed through this conference. “L” sat there in rapt attention and acknowledged her failures and reiterated her intention to make up for her failures. We ended on that note and Mary and I headed back to the car while “L” headed to class.

On the way back across the campus, Mary says to me, “Well, what did you think?” I say, “I think Miss Francis is the best thing that ever happened to that girl.” Mary says, “I do too!” as we high-fived it weaving through the schoolyard and passing a teacher admonishing a girl student that the girl’s blouse should be buttoned up “all the way and all day!” I thought that made sense as well.

Later, of course, I tell “L” several times throughout the visit how I thought Miss Francis was wonderful and good for “L.” “L”, of course, rolls her eyes and says, “Whatever.” But, at least at that point in time, she was doing the work she needed to do to succeed in Miss Francis’s class. She seemed highly motivated to do so. I haven’t had the recent update so who knows. I do know this. If I was screwing up in school and someone talked to me like Miss Francis did, I’d WANT to do the VERY BEST I could. I’d WANT to prove myself. I’d WANT her to think well of me. She’s just that kind of person. Thank-you, Miss Francis!

While in Florida , we had some really great food as well. I am including the recipe for a Vietnamese Ginger Noodle Salad – a quite refreshing side dish that could easily become a main dish with the addition of your favorite protein such as cooked chicken, shrimp, beef, or tofu. Plus, I’m including the recipe for the Tomato-Chipotle Shredded Pork that you wrap up in homemade corn tortillas to make handheld soft tacos. You could also use this as a filling for enchiladas..

Eat well. Enjoy the Small Things. And to all of the Miss Francis’s of the world, I salute you.

Ginger Noodle Salad
Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham
Yield: Serves 6-8

• 1 pound dried chow mein-style noodles, cooked until just done, rinsed and drained
• 2 Tbs minced fresh ginger
• 1/3 cup sugar
• 1/3 cup rice wine vinegar
• 1 Tbs dried chili flakes
• 1/3 cup dark sesame oil
• ½ cup dark soy sauce
• 3 cups broccoli florets, blanched, rinsed in cold water and drained
• 1 red pepper, cut into 2 inch long strips
• 3 cups rinsed bean sprouts
• 4 green onions, thinly sliced on the diagonal
• 2 handfuls (or more) of herbs including basil, cilantro, and mint, roughly chopped

Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.

To make the dressing, either whisk together or use the food processor the ginger, sugar, rice wine vinegar and chili flakes until creamy. Slowly pour in the sesame oil continuing to whisk or running the food processor briefly until blended.

To serve, gently toss the noodles with the dressing adding a little at a time until evenly coated. Gently fold in the broccoli, red pepper, bean sprouts and onions until combined. Add in the chopped herbs just before serving.

Tomato-Chipotle Shredded Pork
Adapted from Rick Bayless’s Mexican Kitchen by Rick Bayless
Yield: 4 cups of filling

• 1 ½ pounds boneless pork shoulder, trimmed of fat and cut into 2-inch cubes
• 5 garlic cloves, unpeeled
• 1 large white onion, roughly chopped
• 3 dried, stemmed chipotle chilies
• 1 generous pound ripe tomatoes
• 2 ½ Tbs olive, vegetable oil, or rich-tasting lard
• Scant ½ tsp salt
• ½ tsp cinnamon, preferably Mexican
• ¼ tsp black pepper
• 1/8 tsp ground cloves
• ½ cup currants, plumped in water then drained
• 1 cup almonds, toasted in the oven then roughly chopped

In sauce pan, cover meat with heavily salted water. Peel and roughly chop 2 cloves of garlic and add along with ½ of the onion. Bring to a gentle boil, skimming off any grayish foam that rises. Partially cover and simmer over medium-low until thoroughly tender, about 1 ½ hours. If time permits, cook the meat in the broth. Remove from broth, draining excess liquid, and shred it either with your fingers or with two forks. Reserve the broth for soup, sauce, or for steaming rice.

Toast the dried chilies on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat, until very aromatic, about 30 seconds. In a small bowl, cover chilies with hot water.

Roast the remaining 3 cloves of unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes. Cool and peel the garlic. Roast the tomatoes on a rimmed baking sheet that has been covered with aluminum foil below a very hot broiler until blackened on one side Flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.

In a food processor or blender, pulse the tomatoes, rehydrated chilies and garlic to a medium-fine puree. Heat 1 Tbs of the oil or lard in a heavy, medium size saucepan over medium-high. Add the puree and stir for about 5 minutes until it sears and thickens. Taste and season with salt.

In a large heavy, well-seasoned or nonstick skillet, heat the remaining 1 ½ Tbs oil or lard over medium-high. When hot, add the shredded meat an remaining half of the onion. Fry, regularly stirring and scraping up browned bits from the bottom until the whole mixture is crispy and golden, 12-14 minutes.

Sprinkle the cinnamon, pepper, cloves and currants over the meat then pour on the tomato-chipotle sauce. Reduce the heat to medium and simmer briskly, stirring occasionally until nearly all of the liquid has evaporated, 4-5 minutes. Stir in the almonds. Taste and season with salt if necessary.

Scoop the filling into freshly made corn tortillas. Add hot sauce if desired.

May 31, 2008 – The Bok-Choy Challenge

“Remember that I’m having the bridge girls over here tomorrow night,” I reminded Steve as we sat down with an evening martini and a crossword puzzle challenge in front of us.

“Oh, right,” he responded, “Hey, can you use up all of that bok-choy out there. It needs to be used.”

By “out there”, he was referring to one of the raised beds in our back yard. And by “all of the” he was referring to an entire three by three foot section of the bed filled with bok-choy. And by “needs to be used”, he meant it was at its prime, about to be over its prime, and that he had other plans for that bed at this point so was there any way I could possibly find a use for it.

Well, I like bok-choy a lot, don’t get me wrong. But I was a little stumped about how to weave in an entire mini-field of bok-choy into our typical bridge night fare. It’s not that we are anything like a watercress-tea-sandwich type of crowd. We are ethnically diverse in our culinary tastes. But, frankly, the usual bridge night menu leans more to finger food. Something one can pick up and munch while pondering a response to your partner’s bid. Bok-choy, as good as it is, just didn’t seem to fit the bill here.

But, there was bok-choy to be used and when you make a commitment to grow as much of your own food as you can, as we have done, that means you also make the commitment to using what you grow when it’s ready and not just when it is convenient for you. So the “Bok-Choy for the Bridge Girls” challenge was on.

I mulled the challenge in the back of my mind while sipping my martini and doing the puzzle. It continued churning back there while watching the Daily Show re-runs and Letterman that evening. I dreamt of bok-choy that night.

Rising the next morning, I announced to Steve, “Rice Bowls!”

“Huh?” he understandably responded.

“Rice Bowls for the Bridge Girls,” I explained and went on to describe a plan for putting out individual small bowls that could be filled with rice and topped with a variety of choices, one of which would be, of course, pan-braised bok-choy with garlic. Other choices included Chinese braised pork, a carrot and Daikon radish matchstick salad, Vietnamese dipping sauce nuoc cham, and piles of herbs including basil, cilantro, and mint. You could make yourself a small bowl of various choices and go back and make yourself another one with different choices. Play bridge in between. Okay, okay, I know. It’s not finger food but it is like foodcart food and that’s the closest I could come up with to match the bridge night theme.

So, that’s what we did and it turned out pretty darned good. I’m including the recipe for the braised pork and the nuoc cham sauce below. (Pronounced nook chahm.) If you cook this version of pork, your home will be filled with fabulous odors of star anise and ginger that will greet your guests at the door inviting them in. And you should definitely add the nuoc cham sauce to your repertoire if you have not made it before. It’s a traditional and very versatile sauce that serves both as a condiment and seasoning. You can make a batch up and keep it in your refrigerator for a couple of weeks. A very common use for it in Vietnam is a cool noodle salad (also called “bun”), which is basically a variation of the rice bowls we served to the bridge girls. It uses Vietnamese vermicelli-style noodles made of rice flour (the white-looking kind) and is composed by creating a layer of cool chopped vegetables and herbs (cucumbers, lettuce, mint, cilantro, or whatever) topped with a pile of room temperature cooked noodles. Drizzle the nuoc cham sauce over this, then top it off with something warm (grilled meat, grilled shrimp, the braised pork we used, or just sautéed vegetables.) You can add some chopped peanuts too. It’s fabulous! A great summer dish!

Eat well. Enjoy the Small Things. And go have yourself some “bun”!

Chinese Braised Pork
Adapted from The Shun Lee Cookbook by Michael Tong

• 4 lbs pork butt (or similar cut such as pork belly) cut into 1-2 inch cubes
• ½ medium onion, sliced
• 1 cup dry sherry
• 1/3 cup sugar
• ½ cup soy sauce
• 1 ½ inches fresh ginger, sliced into 8 pieces (you do not need to peel)
• 1 tsp ground black pepper
• ½ tsp sichuan peppercorns (optional)
• 5 whole star anise
• 8 small dried hot chilies

Fill a pan big enough to hold your meat with water and bring to a boil. Add the pork and cook for 3 minutes to remove some of the fat from the meat. (If using a less fatty piece of pork, you could skip this step.)

Put the meat in a heavy dutch oven or similar pan and all of the rest of the ingredients. Add enough water to cover the meat by about and inch. Bring to a boil then reduce heat and simmer until meat is tender, about 2 hours.

When meat is done, remove the chunks using tongs leaving behind all of the flavoring “chunks” and set aside in a shallow dish (a size that will hold them snugly.) Boil down the remaining liquid with all of the flavoring chunks until somewhat reduced. Strain the liquid. Discard the flavoring chunks. Degrease the liquid. Then pour the liquid over the pork.

Note: the amount of liquid to pour over the meat depends on when you will be serving it and how you will be serving it. If serving over rice, as we did, you’ll want it pretty liquidy. The meat will absorb some of the liquid as it sits anyway. If serving as a separate meat dish, you’ll want less liquid but could serve liquid as a side to pass around.

Nuoc Cham
Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham
Yield: 2 cups

• 5 garlic cloves, minced
• 2 fresh small thai chilies (or whatever fresh chili is available), minced (if using a chili substitution, you may want to adjust quantity depending on the size and heat level of the substituted chili)
• 2 tsp ground asian-style chili paste
• ½ cup granulated sugar
• 1 1/3 cup hot water
• ½ cup fish sauce
• Lime juice from 2 limes along with the pulp (about 4 Tbs) (Scrape as much pulp as you can from the juiced lime halves)
• 4 Tbs shredded carrots (optional)

Using a mortar and pestle, pound the garlic, chilies, and chili paste together until it becomes pasty. (If you do not have a mortar and pestle, make sure your mince is very fine.)

Put sugar in mixing bowl and cover with hot water. Stir to dissolve. Add the garlic-chili mixture along with the rest of the ingredients and stir together.

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© 2005, 2006, 2007, 2008 Deborah Young