starting afresh

4 days into my life in Nantes, I have had the pleasure and difficulty of starting up a somewhat more longterm life than I have previously engaged it. So used to living month to month, country to country, even during my short stay home, going to the large shopping center and purchasing my food for what will seem to last 2 months seemed quite a shock to me. I have been busy “installing” myself, as the French say, into this very livable city of Nantes. At a meeting with all of the language assistants, I began to learn about the hurdles that lie before us in the juggernot that is French buerocracy. I began my social life rather quickly, first hanging out with other assistants in the medieval quarter of the town, bouffey, and then settling right back in at the catholic chaplaincy last night. Nantes is a fairly large city that resembles Portland in many ways. It has a very good public transit system and it has 3 major universities within it. Nantes made its fame in the 1600’s on during the slave trading days. One can still see 18th century houses that were paid for by such ventures. There are clearly marked out by some of the masques they bear on the exterior of their walls that portray European conceptions of Africans. My lycee is located not far from the center of nantes. On a central tram line, it is rather easy to get to. I am living at my great uncles apartement here. He spends much of his time in his home in the beachside town of piriac, so I am largely playing house by myself. Given that he and his wife helene don’t live here the majority of the year, the cupboards were rather bare when I arrived. My first dinner in the apt proved to be rather interesting. I had thought to make a spaghetti, but spurned the ready made sauces at the store. Instead I purchased my tomato paste, assorted vegetables and pasta, and made for home. Upon arriving, I realized that I had very little experience as to how to make any sort of sauce to begin with. That didn’t scare me however. I soon realized though, that I confused the zuchinnis with the cucumbers and so all I really had to add for substance to my sauce was canned spinach and carrots. I sought out spices, and came to find that all I had was Thyme, salt, pepper and cinnamon. I have always been rather adventurous, so I tasted and added each of these. I can’t promise you that the meal was particularly good. The next day I went on bought some prefabbed bolognaise and mixed it all in. The cinnamon suprisngly goes great in the dish! So life continues at a slow pace, and I can tell, it feels good to stay in one place

Well, I will leave off here.
My new phone number is: 0659248335

My address is :
Michael Le Chevallier
Residence Michelet
5 Ave St. Felix
44000, Nantes
France