In high school, the importance of the ACT was not impressed upon Bart, apparently. He stayed out until 4 a.m. the night before the test and showed up bleary-eyed and sporting the just-rolled-out-of-bed look. He did fine (quite well, all considered) and was accepted into both of the schools he applied to, but denied scholarship funds. We both know he could have done far better if he’d prepped at all and perhaps had a little sleep.
This morning, while I was enjoying the Texas Book Festival, Bart was proving that his relatively low score on the ACT was indeed a reflection of his preparation, not his test-taking abilities and intelligence. He was taking the GMAT.
I won’t tell you his score, but it was really good. (I had more “really”s, but Bart made me delete them).
He’s not planning on applying to any schools this year, but it is a huge relief to both of us for the test to be done and that he did well enough to never have to take it again (or, what I was more worried about: pay hundreds and hundreds of dollars to Kaplan to get a better score. I can think of many ways I’d rather spend my precious precious money. Also, the GMAT costs around TWO HUNDRED AND FIFTY DOLLARS to take, so I’m glad he won’t have to pay to take it again).
He did have the same experience as I did where, as soon as you find out you did well, you start wishing you’d done just a bit better. As we joked in the car, if he’d gotten a 780, he’d be thinking “If only I’d just gotten a 790!” Why is relief so fleeting?
And, your recipe of the day, friends:
I adapted this recipe from a cookbook Bart bought me for our first anniversary. I made it for the first time when my Dad came to visit us in Austin shortly after we moved here and it was a huge hit – my dad is a sucker for anything with bananas. It’s also really great over vanilla (or other flavors) ice cream.
Frankly, I’d forgotten about this recipe until I was looking through my recipe collection this afternoon. Now I think I’ll need to make it this week because . . . mmmmmm. Tastes like fall.
Also, this makes a LOT. If you’re just going for one breakfast or dessert, you may want to half it. Otherwise you will be drowning in the stuff.
Juice from 1 lemon
2 heaping tablespoons honey
½ cup sugar
1 cup water
Peel and core the apple and dice it finely. Peel and slice the bananas. Put the fruits in a saucepan with the lemon juice, honey, sugar, and water and bring to a boil over low heat (this usually takes quite a long time).
Simmer on low for 10 minutes, then pour into a blender and puree for 1 minute or until very smooth (be careful, as the sauce will be very hot and the steam will pop the lid off the blender – use a dishcloth on top instead of the lid).
This sauce keeps for several weeks in the fridge.