French Food Reverie

The Seattle rain pummeled against tall, gothic-shaped windows as I sat down with a cup of hot coffee and a university-catered croissant, waiting for the conference to begin. I cradled the coffee cup in my hands as I sipped, then bit into the croissant to find it hard, stale and cardboard-like. I flashed back to the croissants I’d eaten in France just two weeks before. Flakey, fresh, and slightly crispy on the outside, buttery and chewy on the inside, French croissants never disappointed us at any time of day, whether they were purchased in Paris, Provence, Brittany or Normandy.

My husband, Ken, and I ate our way through France. From Paris to the Mediterranean coast, to Normandy and Brittany and then back to Paris, our adventurous palettes grew spoiled. “Moules et frites” (mussels and fries) were a popular choice throughout the country, with the most memorable being in Dinan, Brittany, where one menu offered 40 choices of sauces. Ken chose the curry, which exploded in our mouths, with moules so fresh they seemed to melt upon first tasting. That night my choice was pork medallions, which I grilled on a hot stone the waiter brought to our table. A choice of three tangy sauces completed “le plat,” or main course, along with a generous side of mixed vegetables.

Brittany is known for its “galettes,” crepe-like tarts made with buckwheat flour and savory ingredients, and “crepes,” which are made with wheat flour, and filled with sweet delights that tempt you even if like me, you’re not a dessert lover. My long-dormant sweet tooth returned during our three-week sojourn in France and is still with me weeks later.

French cooking can be more meat heavy than we are inclined, so we steered ourselves towards dishes that also included lots of vegetables and/or seafood. In Arles, prawns provençal gave us a preview of what spiciness means in southern France. Dinner at our friends’ table in La Ciotat proved to be some of the best eating ever, with sausage-stuffed peppers, fresh salad and cheeses and salamis from a local farmers’ market—served by Veronique (“Vero) and Olivier. Their neighborhood boulangerie had the freshest “pain au chocolat” ever. I loved exploring the croissant-like bread to find the dark chocolate treasure in the center. Ummm!

Even more remarkable to us was not what the French eat, but how they eat. Meals are never rushed, but are enjoyed and savored. On occasion when we ordered in restaurants, we found ourselves growing impatient with the time it took to receive our meal. We learned how to relax, enjoy our drinks and watch people as we discussed the adventures of our day. Most French restaurants close mid-afternoon and then reopen for dinner at 7 p.m. This threw us at first, but we learned to relax from 5-7 in our room, books in hand.

One day as we strolled along at the harbor in Marseilles, I told Vero that I’d like a cup of coffee to go. “You won’t find that here,” she said. “If you want to drink your coffee quickly, you’ll have to stand at a bar.” Through trial and error I found that she was right—not that I really questioned her, but I needed a coffee fix, which Ken and I found later in a warm, sunny café.

Throughout our trip I surreptitiously read Bringing Up Bebe, by Pamela Druckerman. (After all, I didn’t want the French to think I was studying them!) As an American journalist raising her children in France, Druckerman noticed distinct differences in parenting as well as eating habits. One common practice among the French is to help a new baby adjust to the family’s eating schedule: 8 a.m. (breakfast), noon (lunch), 4 p.m. (snack time for children only) and 8 p.m. (dinner). This usually occurs when the baby is just a few months old. Vero and Olivier and their two young children, ages eight and five years, followed this pattern. After we helped clear the dinner dishes and retired to our room, we could later hear Vero as she tidied the kitchen and prepared for the next morning. This pattern of life seemed a normal, natural rhythm for their family.

My next thoughts, about the many pleasures found in French farmers’ markets, were abruptly interrupted. “Good morning, and thank you for being here,” a male voice boomed. The conference was beginning. I shivered, pulled my down coat around me, turned off my smart phone and prepared to face the day.

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Walking the Tightrope between Art and Science

As a young student I excelled in languages, art, music and English. I started college with an open mind and  Home_Page_Dahliaconsidered music, specifically piano, as a career. Knowing in my heart I was not a concert pianist, I feared my lot as a musician would be as an accompanist for performers or working from my home or studio, alone with young students, which seemed too solitary a career.

My music theory professor and choir director both encouraged me to pursue music as a profession. The theory class taught me about music’s mathematical foundations. Perhaps this is why I always received “As” in math? Yet I craved the human interaction not afforded by hours and hours of solitary practice in the University’s practice studios. When my beloved piano professor passed away suddenly of a brain aneurysm at the age of 30, I switched to the people path and pursued nursing as a career.

Nursing provided me opportunities to meet people from many different walks of life and cultures, and to hear their stories as they faced health and life challenges. It was an honor and privilege to share poignant times in their lives and to meet their families.

In trauma/surgical intensive care nursing I found that I could master medical technologies and the skills to use them. However, most of the patients I cared for were unconscious and unable to communicate. I decided to move into another area of nursing, public health, and this became my true love.

Public health nursing taught me the importance of being flexible, accepting people on their own terms of home and culture, and learning to translate complex medical and health information into language that everyday people could understand apply in their own lives.

I remember teaching a transient man how to apply a dressing in the cleanest manner possible once he got back on the train. I remember caring for an elderly former midwife from the South who said she couldn’t believe “a white nurse is ‘waitin’ on me.’” I remember counseling an elderly Filipino bachelor how to adapt his daily meal eating out in Seattle’s International District to his prescribed low sodium diet. “Never,” he said, “has anyone talked to me about how I should eat healthy in my own way.” Public health nursing was indeed a creative field, an art in understanding people and their needs, and translating information from medicine and science so that people could live healthier lives.

Mid-career I switched from nursing into healthcare communications. In this hectic arena I tried to put relationships first and foremost for my employing organizations, whether in nonprofit, university or industry settings. Clients, students, legislators, alumnae, and customers came first in my order of priorities. In meeting the demands of all these employers I often found myself sitting alone in an office or cubicle at my computer, pounding out the prose—often late into the night at home.

It seems my career has come full circle, from an 18-year-old at the piano keyboard for four-hour stretches in the practice studios to a healthcare/science communicator writing with my PC at home, and in libraries and coffee houses with my laptop

It seems that walking the tightrope between art and science is a way of life for me.

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Tribute to Madame Editor

UWI recently learned that a former colleague,C,” had metastatic lung cancer. I hadn’t seen or talked with her for years after our time working together at the University of Washington. I decided to email her and set up a visit if she was up for it, and I’m so glad I did.

Before my visit C told me she had her head shaved, so I was a little nervous to see her. She greeted me at the door in her wheelchair, looking very perky and wearing a tasteful turban. She said it was so nice to see me and said, “Can I pour you anything?” As she fixed my drink, a juicy “ade” that her grandchildren like, I offered to help, but she was very independent. As we talked, I thought, “C is dying of cancer and she is cheering me up!”

“Madame Editor” is the nickname I gave her. She had to approve all newsletter content I wrote for the UW School of Nursing, along with the Dean. I gave C the name Madame Editor because I respected her keen intellect and wit. Her edits always made sense and she respected the writer’s tone and voice, as well as the School’s brand. When she made edits she always provided an explanation, which then led to a conversation about healthcare, philosophy, words and life. I often lingered in her office just to have glimpses into her insights. She always spoke very fondly of her son and his wife.

During my visit Madame Editor told me that she was happy to have had two years of retirement before she became sick. She could “get up with the light” rather than having to make the dark, often damp, commute to work. She had recently completed a project dyeing Easter eggs naturally, using juices, red wine and various plants. “I don’t know why, but I saw this project in a magazine and I just had to do it,” she said.

Madame Editor’s passing saddens me, and yet I am so blessed by her intelligence and kindness. She reminded me that she once called me to ask advice when her father was dying. She recalled, “You said that even though someone is failing, they are often capable of making decisions for themselves. Ask your dad what he wants.”

In tears, she said it worked for their family.

Madame Editor, a group of your compadres in UW communications recently met at Ivar’s Salmon House to celebrate your wonderful life and all the gifts you gave us. You are truly missed.

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