In the Michigan Diag this morning, 30,000 chairs were filled with graduates and their families. I took this picture of a few of the chairs during the set-up procedure, which lasted all of last week. Our graduate's family watched the Webcast. Meanwhile, I was putting the finishing touches on lunch:
In the larger bowl: the pommes a l'huile (french potato salad), grilled tuna (underneath), lettuce (still further down in the bowl), tomatoes, black olives, and quartered hard-boiled eggs. In the slightly smaller bowl: marinated green beans, asparagus, and colored peppers. This is just what I recall from long-ago stays in France and from Julia Child -- except for the asparagus, which just looked too good.
Here's Adam on the way to the Engineering Graduation in Chrysler Arena this afternoon.