Mediterranean Feast and D.C.

Pat and I arrived at Aggie's Thursday evening.  She had the grill going and served a colorful and scrumptious dinner.  It was a gourmet meal, indeed!  I didn't recognize the steak which was topped with feta cheese, olives, and spices.  The salad was complimented with a choice of organic dressings consisting of yogurt blue cheese (definitely my favorite), raspberry merlot, or balsamic vinagerette.  Then came a light dessert ... an Italian ice.  What a wonderful summer meal!  Thank you, Aggie.

It was decided that we should spend the night with Aggie since my flight to Washington, D.C. leaves shortly before 9 A.M.; otherwise, I would have to get up in the wee hours of the morning since it is a two and a half hour drive to the airport from our home. 

TOP will hold an orientation for all of us on both Friday and Saturday before flying off to Germany Saturday evening.  It will be great to finally meet the other fifteen social studies teachers with whom I will be traveling.  We're all looking forward to having Sarah Yabroff, an experienced traveler and TOP assistant coordinator, guide us on this remarkable journey.