My Last-of-the-Semester Hurrah

Wednesday morning I realized that this weekend would be the last of the semester without significant work to do. I wanted to do something special as a result, something that would create a good memory to sustain me through the weekends with intense reading, grading, and class preparation. I originally thought that perhaps I should go out-of-town to visit friends in L.A. or to shop in San Francisco. But I decided to throw a party instead. After months of cooking just for myself (and Johnnie when we're in the same place), I was in the mood to make "party food."

I decided to invite the younger faculty in the department, in part because I wanted to get to know them better, in part because I hope the future of our department will include many of us who care about and support each other over the years. I've benefited so much from the support of my colleagues who were hired a "departmental generation" before me that I want to make sure that tradition continues. I'm glad that David and Gudrun, who are new to Fresno, came.

And I was so happy to meet Samina's mother, who will be here for the next few months.

I always enjoy talking with Bo, Alex, Tim, Pam, Rick and Karen who have lived in Fresno a little longer. One of the highlights of the party was seeing the kids bond. So many of my colleagues' children are around the same age; it's fun to think of them being friends as they grow up.

Several months ago, there was a Sunset magazine article featuring a tapas party. At the time, I thought it looked like a fun party to have, and I've thought about it ever since. When I sent out the invitation to my party, I decided to make it a tapas party, although that's not really what it ended up to be. In fact, if there was a theme at all to my menu choices, I think it was "Food Kathee Loves to Make and Eat." I hope my guests enjoyed it as well!

 I went a little out of control with my preparations yesterday, making enough food to send guests home with plates and still end up with a full refrigerator. But I had a sense of pride as I looked at my table with beautiful food. I liked that my guests asked what dishes were and seemed intrigued by my answers. Pam was especially generous, trying as many of the dishes as possible and telling me which ones were her favorites.

I think the most popular dishes, based on the emptiness of the plates at the end of the evening, were the tofu and soy sauce and Gudrun's white chocolate muffins. Samina's chickpea salad was delicious, as well. I especially enjoyed my brie and leek pizza and the beet salad. The flatbread recipe was a success; I'll be making that recipe again, I think.


Overall, the party was everything I'd hoped. Old friendships were reinforced, new friendships are being forged, and the food was delicious and plentiful. Next week when I'm grading and reading, frantically trying to get everything done over the weekend, I'll pull some flatbread out of the freezer, savor the rosemary, and remember my last-of-the semester hurrah.



Red Onion and Gorgonzola Flatbreads (from Sept. 2007, Sunset magazine)
(submitted by Erin Burke, Boonton Township, NJ)

1 package (1/4 oz.) active dry yeast
2 c. flour
about 1 c. semolina flour
4 T. olive oil, divided
2 t. salt, divided
1 medium red onion
1 T. fresh rosemary leaves, minced
2 T. balsamic vinegar
1/2 t. red chile flakes
4 oz. gorgonzola or other blue cheese, crumbled

In a large bowl, dissolve yeast in 1 cup warm water (about 100 degrees). Let sit until foamy, about 5 minutes. Stir in flours, 2 T. oil, and 1 t. salt (dough will be stiff). Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.

Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 T. oil, the vinegar, remaining 1 t. salt, and the chile flakes {I used red pepper flakes]. Cover; set aside.

Preheat oven to 450 degrees. Lightly sprinkle 2 baking sheets with semolina and set aside [note: I suggest you lightly oil them before you sprinkle with semolina]. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 T. onion mixture and 1 1/2 t. blue cheese. Bake until browned and sizzling, about [sorry, the recipe got cut off here. I baked for about 10 minutes and then checked until the rounds looked done].