Still the theme of being thankful…

A couple of weeks back, we received the first school report card for our 6-year-old. The scale is: not yet making progress (N), in progress (I), proficiency (P), exceptional (ES). We had a small celebration for all the P’s she got.

Then, we received another report card for our 4-year-old. Any guess from whom?

Be nice – I
Reading – P
Walk on the road – I
Draw – P
Sleep – I
Safe, friendly, respectful, say please, say thank you, say you are welcome – I

We are thankful that she didn’t give him any N. It was definitely a close call, especially after this letter. On page 1, it says “Dad, can you read this to Liem? Do you need to talk to Liem? Yes/No?” On page 2 “Dear Liem, you are not nice if you hit us. We do not like that. Love.”

Apple Tarte Tatin

(Adapted from Smitten Kitchen)

For a 10-inch tatin

3 lbs apples (Gala, Pink Lady, or Fuji)
Juice of half a lemon
4 tbs butter
150 g sugar
1 frozen puff pastry sheet
Whipping cream or cream fraiche (optional)

1. Peel and core apples, cut the big ones into thirds, and the small ones in halves.
2. In a large bowl, toss apple pieces with juice of half a lemon.
3. Cut cold butter in cubes, and set them next to the stove.
4. Place a frozen puff pastry sheet on the kitchen counter top to gently defreeze it at room temperature.
5. Preheat oven to 400 F.
6. Pour sugar and even sugar in a large 12-inch skillet.
7. Set over medium-high heat for about 4 minutes WITHOUT stirring, until a large surrounding edge of the sugar is liquefied.
8. Turn heat to medium-low, and use a spatula to whisk until all sugar are melt, for another 1-2 minutes. Note that sugar will be caramelized very quickly at this stage, so do it fast. We want a dark amber color but not burnt caramel. 
9. Remove from the heat.
10. Add cubed butter and whisk to combine.
11. Return the skillet to the stove and heat over medium-high heat.
12. Add apples.
13. Cook and stir gently for about 10 minutes until apples are half-tender.
14. Use a tong to arrange apples on a 10-inch baking pan or oven-proof skillet. Place the cut side up, and arrange apples from outside edge to the center.
15. Pour remaining caramel on top.
16. Let it rest for 10-15 minutes.
17. Roll the puff pastry sheet and cut a round circle, about 1 inch larger than the size of the baking pan.
18. Place the puff pastry sheet on top of the caramelized apples, and tuck the edge around.
19. Bake for 25-30 minutes until the top pastry is nicely brown. Use broiler for a few minutes if needed.
20. Use a butter knife to run around the edges to loosen.
21. Let it rest for 30-60 minutes before flipping it to a serving plate.
22. Serve warm with whipping cream or cream fraiche if using.