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I walked with M. at 1 p.m., because it is date night, so I had T. starting at 2 p.m. when he got home.
Earlier, I had A.'s IEP meeting. I think we're going to do day camps for A. this year, rather than ESY. I'll be touring the two options for her placement next year, since her current placement is not an option after 3rd grade. Which is a bummer, but you never know, things might wind up getting better in the end -- that has certainly happened before even from disastrous placements.
There was no Dutch lesson; my instructor is out of town. Which worked out perfectly with the IEP meeting.
We went to 80 Thoreau for dinner and had pork belly and duck, the vacherine for dessert and R. had the cheese plate. It was about the perfect amount of food, and the lentils with the duck were awesome. I had a Gold Rush (really good -- haven't had one before, have added it to things to make at home) and a Sazerac. Interesting choice: herbsainte in an atomizer for the glass, but he actually added Pernod to the drink itself. He served it _really_ cold. It was good; I think the one I make is marginally better. He was a really pleasant bartender, and while I have enjoyed going to this restaurant before, we have never sat at the bar and I don't think I would ever willingly sit in the dining room, after being in the bar. Much more fun; dining room feels a little stuffy (not too hot -- socially just not really who we are).
Earlier, I had A.'s IEP meeting. I think we're going to do day camps for A. this year, rather than ESY. I'll be touring the two options for her placement next year, since her current placement is not an option after 3rd grade. Which is a bummer, but you never know, things might wind up getting better in the end -- that has certainly happened before even from disastrous placements.
There was no Dutch lesson; my instructor is out of town. Which worked out perfectly with the IEP meeting.
We went to 80 Thoreau for dinner and had pork belly and duck, the vacherine for dessert and R. had the cheese plate. It was about the perfect amount of food, and the lentils with the duck were awesome. I had a Gold Rush (really good -- haven't had one before, have added it to things to make at home) and a Sazerac. Interesting choice: herbsainte in an atomizer for the glass, but he actually added Pernod to the drink itself. He served it _really_ cold. It was good; I think the one I make is marginally better. He was a really pleasant bartender, and while I have enjoyed going to this restaurant before, we have never sat at the bar and I don't think I would ever willingly sit in the dining room, after being in the bar. Much more fun; dining room feels a little stuffy (not too hot -- socially just not really who we are).