The first time I tasted Balsamic vinegar was at a dinner party at my first-year college advisor’s house in Madison, NJ. I would go on to take French classes with her after I declared my theatre major and had to choose a new advisor. But she was huge in that year as I tried to figure out who I could be in the world away from home. It was probably the first time I had lettuce other than iceberg, too.

Thank you Dr. Marie-Pascale Pieretti for showing me how a professor can nurture her students. The texts we read in our freshman seminar were the hardest I’ve ever had to read. The course was something like “Signs and symbols in the Nouvelle Vague movement of French Film.” Semiotics. Linguistics. What?! We worked hard, though. We learned about things I couldn’t have imagined existed back in Moscow, PA.

And then she rewarded us with salad! I’m sure something else was served but all I remember is red leaf and that simple balsamic and olive oil dressing. Letting the plant sing. No need for toppings to weigh down the leaf or distract from that surprising flavor.

I had grown up eating casseroles made with Campbell’s cream of … soups. Meatloaf. Hamburger Helper. BBQ in the summer. Seasonings came out of packets – ranch, Lipton onion, gravy, etc. An occasional chicken soup or goulash. Mom worked. She didn’t have the time or budget to gourmet.

It’s okay. I’m not angry with her or anything.

It positioned me to appreciate all of the wonderful things I would go on to explore. I’ve learned to taste everything (except bugs LOL) and that quality ingredients are worth the price. I believe the honey crisp apple cider is worth the extra $2.

Just because I’m eating alone today doesn’t mean I shouldn’t eat well. There’s a roast in the oven and I’m about to sauté some baby bellas. The salad is simple. I need to nurture myself so that I can give my best to the students currently under my care. I’m grateful to have the excuse. -ag