I am not looking forward to school starting back next week. In fact, I think I may be a little sad about it. I just want to hold those little people in my life and keep them from getting older. Time is flying. We have had such a wonderful summer together. I was just reading an article by Debbie Ford. She was talking about fear, and instead of running from it, one would turn to face it. For example, if I fear my children growing up too fast and not having as much fun now that school is starting, I will face my fear by adding fun events to our calendar during the school year. Just because school is starting doesn’t mean the fun has to stop. It may be a little harder to squeeze it on the calendar but I want to do it.
I was sounding out this sauce in all the wrong ways with my country southern accent when I first discovered this sauce. You pronounce it və-lu’te, not ve-loot!! – which is what I was doing.
For this sauce, you start out with a rue—equal parts butter and flour. Cook it for a few minutes but don’t brown the butter and flour. Instead of adding milk like in a Bèchamel, you add warm chicken stock. Mmmm- just delicious. Add this sauce over pasta, over chicken breasts, or in a puff pastry like the Beggars Purses. It can also be used as a thickener in soups.
So, as school starts back, so do the seasons of warm soups follow behind. Cheers to a another wonderful school year!