Commonplace Book

I took a “Menu” layout page and made into my digital Commonplace Book for a semester-long compilation that I need, but also because I have all these little notes I keep everywhere and I am trying to be more organized. So yeah, you can do whatever you set your mind to, in my opinion.* Watch as the entrees change into ideas, quotes, pictures, poems, and new ideas week by week…

August, 2020

Untamed, by Glennon Doyle

“In America there are not two kinds of people: racists and non racists. There are three kinds of people: those poisoned by racism and actively choosing to spread it; those those poisoned by racism and actively trying to detox; and those poisoned by racism who deny its very existence inside them.”

Archbishop Desmond Tutu
“There comes a point where we need to stop just pulling people from the river. We need to go upstream and find out why they are falling in.”

Possible Titles:
Shit Fire and Save Your Matches

In the Event of a Tornado

Expect Delays


Absalom! Absalom! by William Faulkner
There was a wisteria vine blooming for the second time that summer…”

Dinty W. Moore, in “An Interview with Dinty W. Moore” at Bookslut
“The speculation is part of the story of you, part of you as the character…”

The Liar’s Club
Re: If you get work, write tradition: “It turned out to be impossible for me to run away like other teenagers in America did. Any movement at all was taken for progress in my family.”


Coq au Vin d’Alsace
Chicken cooked in Riesling with onions, mushrooms and herbs

Traditional Provençal fish stew, with shrimp, mussels, clams and monkfish

Sole Meunière
Pan-fried sole in butter and served with brown butter sauce, parsley and lemon

Côte de Boeuf
60 days aged rib steak, pepper sauce, fondant potatoes

Duck à l’Orange
Roasted duck breast with crispy skin and velvety citrus sauce

Pea and Asparagus Risotto
With goat’s cheese, rocket and baby shoot salad


Chocolate Macarons
A classic French delicacy, filled with rich chocolate ganache

Crêpe Suzette
Delicate crêpe in buttery, orange sauce; served flambé

Praline Cake
Multi-layer praline and chocolate cake with caramel cream cheese

Tarte Tatin
Sticky caramel sauce with apples, served with whipped cream

Lemon Tart
zesty lemon tang, creamy custard and topped with meringue

Trio of Fruit
Blueberries, strawberries, raspberries, plums and passion fruit

*Our fish is responsibly caught from sustainable sources

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