Saturday we went to the North Carolina Museum of Art in Raleigh.

The museum was recently renovated, and to celebrate they purchased several works by Rodin, the French artist. The new building is beautiful, and we spend had a nice time in the museum and afterwards with a drive through downtown Raleigh.

We had teleshko vareno for dinner, a delicious beef stew.

A nice selection of 16th century Dutch art, including a painting of Haarlem's Grote Markt by Gerrit Berckheyde.

Last weekend we celebrated Sasha's graduation; she now has a PhD in Economics from Duke!

Milan, Nadia and Irena attended the festivities, and we had a very fun weekend. Here you'll find some pictures of the various ceremonies.

The weekend started with a Baccalaureate service at the Duke Chapel, followed by the PhD hooding ceremony. On Sunday was the diploma distribution of the Department of Economics.

Preparations...

Baccalaureate service at the Duke Chapel

One of the highlights of Commencement Weekend is the Baccalaureate Service held in the majestic Duke Chapel. The ceremony features a procession of the degree candidates in academic attire. The service includes a sermon by the Dean of the Chapel, and the President’s Charge by Richard H. Brodhead.

PhD hooding ceremony

The Hooding Ceremony is a special recognition ceremony for doctoral degree candidates during which a faculty advisor and the Dean of the Graduate School place the doctoral hood over the head of the graduate, signifying his or her success in completing the graduate program. The ceremony is similar to a graduation in that faculty and students are dressed in academic attire.

Diploma distribution

Diploma distribution of the Department of Economics.

Friday night Milan and I went to see a Durham Bulls game.

We saw the Louisville Bats beat the Durham Bulls with 9-8, but it was a fun evening.

Milan at the Durham Bulls.

Durham Bulls stadium.

Life is good. This morning Nadia made banitsa, a Bulgarian specialty with filo-dough and feta cheese.

It was delicious, and we took notes on the recipe so we can make it ourselves also.