Coco Bistro

Sometimes when I walk in a restaurant I can tell it is going to be a great experience. other times I walk in and my initial impression is less than stellar. this happened recently in the beautiful Caribbean island of Providenciales of the Turks and Caicos. a short walk from our hotel on Grace Bay brought us to a gravel parking lot which was packed with cars. in the Caribbean it seems no time is wasted on details that don't really matter- like the appearance of the parking lot and the greeting area where the kitchen was visible through an opening in the wall, as the food was expedited just 10 feet from the host stand. the servers and everyone else employed here seemed to congregate in this area. walking past this I was not thinking I was going to have such spectacular dinner that I would be longing to return in years to come. but as I walked to the outdoor dining room (amidst a grove of fully mature coconut palms that were lit from beneath with an array of flood and string lights) I immediately began to smile. then name of the place made perfect sense-Coco Bistro.







the size of a table often constitutes the manner of service given, and our very experienced and professional waiter did a fine job with a 13 top. the drinks ranged from a mango bango to a bottle of santa margarita pinot grigio, a bottle of cambria chardonnay, and a green frozen cocktail that looked unique and innovative. sparkling and still bottled water were presented and poured accordingly.







It was a blustery November night in the tropics and I couldn't bring myself to order the lobster bisque or the corn chowder with blackened shrimp. I decided on the caesar salad and was not disappointed. very fresh with large pieces of parmesan cheese, oversized croutons, and a dressing that was hand made with care. luckily the soups which were passed over by me were ordered by others in easy spoon range. and as i tasted the corn chowder i started to think the chef might be star quality, then i tasted the lobster bisque and was pretty sure i was going to need to chat with him. the corn chowder was completely pureed to a perfect consistency that had an even flavor and paired perfectly with the 3 tail-on shrimp in the center of the square bowl. the lobster bisque must have cost the lobster i had seen the day before at 80 feet down his life, because there was enough minced meat in the serving to serve as a meal to most. the overly generous portion paired perfectly with the creamy bisque to make the dish divine.







This was the last night of my four night excursion and I had eaten seafood for breakfast, lunch, and dinner, and was in need of some carne. my two choices were a bone-in rib-eye or the emporers cut filet. I decided on the latter because the one our neighboring table ordered looked delicious. when the main courses arrived, I was presented with two plump rectangular pieces of perfect medium rare filet. i was about fourth in line on the placement of plates, and as the scent was wafting into my nasal passages it took some restraint to be polite. after the last diner had been presented their plates, I cut into the beef, sopped up the sauce, and placed the first bite in my mouth. after about three chomps I stopped, looked around at my friends and loved ones, looked up at the palms and the fruit bat flying overhead, thought about the beautiful blue waters all around me, and realized this was one of life's moments that I would not forget. all that from one bite of steak. i've never been one to break down the flavor nuances of a dish, so this is my way of conveying the bold flavor of this dish to you. there were hints of coffee, brown sugar, and perhaps even a citric twist in the sauce and/or rub. the factor that made this filet different was the fatty content. ample fat to add great flavor, but not enough to make it chewy or create a need to trim away unwanted deposits. it immediately reminded me of a dish i had eaten at the french laundry from the snake river farm in Idaho. but this one was better, and accompanied with carrots and cheese. I believe it was a manchengo cheese, and man did they harmonize together. After a long day on the beach I must admit I had two and a half pieces of the bread prior to the appetizer, and as my dinner was being enjoyed I was feeling like I should not finish my meal.. this was near a travesty because that filet just keeps popping up in my head. the other diners had lovely presentation on their plates, but i was unable and unwilling to venture out of my place setting for bites. this was one of the top 3 new dishes I enjoyed in 2009. I sought the chef after I ate all I could and he was a very cordial francophile from Quebec who was difficult to understand. Granted it was a loud kitchen but I really took nothing away from the conversation, neither his name nor the origin of that beef. but that smile told me all I needed to know and the fact that i made it a point to tell him how much i liked his style told him all he needed. i would've spoken french with him, but i don't think he heard me tell him that option either. young fellow he was, 30-35, like me.







Luckily there was a digestive period between dinner and the ordering of the desserts. very luckily. I would say creme brulee is my most ordered dessert. perhaps I felt that I was ordering them because they looked better than everything else on the menu. but I must have only been searching for what was about to occur. and as this creme brulee engaged my taste buds, I came to grips with the fact that the kitchen at Coco Bistro needed to be lauded for their comprehensive skills on turning out such high quality food, or perhaps we should just say art when something as perfect as this is the food.

The only detractor I could mention would be the fact that on a hot night, it is hard to tailor each glass of wine to the drinker, but i hate warm chardonnay, and i like to enjoy and chew my wine slowly, and if engrossed in conversation over the fruit of the coco-de-mer tree it was hard to stop them from "free-pouring". the server did an excellent job and it was good to see the understudies eager to assist in clearing menus, plates, expediting food, and keeping water glasses filled.

overall this is a spot that is worth the price of the plane ticket-**** honorable mentions on the island go to: da conch shack for the cracked lobster, the caicos cafe for the conch fritters and the strawberry and kiwi napoleon that had a blissful cream, and the tuna lollipops from Anacoana. I hated missing Coyaba, but it wasn't in the cards. Coco Bistro will bring me back to this resplendent island.

WILTSHIRE ON MARKET

The very minute I step inside Wiltshire on Market, I feel the vibe. A very good vibe. This comment seems a little dated, I know, but there doesn't seem to be another way to express the very eclectic , funky AND sophisticated feel of Wiltshire on Market. Susan Hershberg has chosen the atmosphere, staff, banquets, dinnerware and art with aplomb. Attention to detail, to the unobservant eye, might seem casual or maybe even flippant...however, careful observation shows it all works like smooth KY bourbon. Tari greets each guest as if it she is inviting them into her parlor. I know I have a bias....Having been in the biz, if I had Tari, back in the day, I would have treasured her. Jason Jennings and another sweet, sweet young lady anchor the bar and cover tables, as well. Both are gems in the trade. Colin Ming does a fine sub there, as well. At Wiltshire on Market, everyone is everywhere...making sure guests are advised, informed and served. This is no easy feat and is a big, huge failure in many restaurants.

So, after the vibe, we are seated. What to drink? On a recent visit, I was suffering from an allergy attack...hot green tea with a kick! Allergies, all better. Wines: we've had lovely roses, bright, full bodies reds, crisp summery whites. Each server can tell you all you need to know or failing that, they will bring you a little sample. Can't beat that!

The menu is seasonal, adventuresome, carefully prepared and scrumptious. Chef Coby Ming has huge natural talent and does it in a tiny, little kitchen. A very European feel comes from the kitchen...wander in the back courtyard and you might see the chef grilling outside the kitchen door. Very Parisian. Her brief menu shines from appetizers to desserts. The memory of her gazpacho lingers and lingers and lingers. Gazpacho is an either/or for me.. Either great or forget it. Chef Ming had yellow gazpacho with smoked shrimp the night of my visit. The flavors swirled and melded like a beautiful dance~~~ and it danced through my mind for days. I started to make gazpacho from the garden but I decided to make other fresh tomato delights and savor my memory a few days more.

On a more distant visit, we took a dear friend from NYC and a world traveler and my nephew. We were seated in a banquet, served a variety of drinks and food. Our table was passing food from plate to plate, oohing and aahing over each bite. My NYC friend KNOWS her food and really, really knows service and atmosphere..I feel sure she will comment on Wiltshire and I am confident, she will agree, Louisville is very fortunate to have this new addition in the NULU district of Louisville.

Sinclair's

The day after I got back from the glamorous West Baden Springs Hotel someone asked me- "Oh, did you go for golf or gambling". I thought for a few seconds and instinctively said- I went for the food.

I had been to the French Lick Hotel about 3 BG (before gaming). Ironic how gambling takes THE poorest county in Indiana and transforms a dying, if not dead, pair of towns into a sought after destination. The guests I spoke with were from Chicago, Indianapolis, Louisville, and Ohio. There are 600 plus rooms at French Lick and 243 at West Baden Springs and both hotels were sold out last Saturday night. A car show, the Brickyard 400, and the resort itself were able to sell out french lick at $209 and $249 a night. that's setting the world on fire in today's hotel market.

When we self-parked and walked through the modern motor entrance we could see the rotunda through a short hallway. We walked VERY slowly letting each baby step allow the whole room to seep into our vision until we were standing at the threshold of one of the most beautiful, ornate, modern, yet historic "eighth wonder of the world". a harpist struck her first chord as if there was a hidden conductor waiting for us to get to the threshold to welcome us to a place that i would eventually fall in love with.

After a tour of the wonderful and native flower gardens, the great photographs of the rebuilding (the property sat vacant and in ruins for nearly 60 years), and the rotunda (the hub of all social activity) we were ready to really relax. For me that means swimming, and this hotel has one of the nicest natatoriums one can build. copious amounts of natural light, beautiful decorations, and a very large, if shallow, pool. an outdoor pool and a very large hot tub were also in the vacinity.

With play time was complete, the exploring done, it was time to see if the marquee restaurant could live up to a $60 filet in the middle of rural Indiana. The menu was very pretentious and i could see myself complaining all dinner about how this local Indiana chef tried hard and missed the mark on most dishes. When we entered Sinclair's there was a large party being seated and two couples in a line to see the maitre 'd. i had been warned about making reservations at check-in, but did not know how much exploring i had to do. I was wondering if we could get in, but G took care of us as he welcomed us, and followed up above and beyond. Of Indian descent and having worked in New York and other locales in the world his pedigree had been set for one of the main ingredients to allow a gourmet restaurant to succeed- a strong front of house man. G showed us to a lovely table in the front corner, right next to a window where we watched the sun set about as late as it does anywhere in the eastern time zone.

We started with a glass of Trevor Jones "virgin" chardonnay from Australia which i compare to a cakebread or a far niente ($12). also ordered was a glass of Haras cabernet sauvignon from Chile which had wonderful balance ($10). the wine took about 8 minutes to get to us, which proved to be the only slight miscue in an otherwise perfect example of service. The wine list in general was excellent for its size.

For our first courses we chose the beef tenderloin carpaccio ($10) which came with cracked peppercorns, fleur de sel, shaved shallots, and cold pressed olive oil. lacking was the usual shaved parmesan, but not missed. the high grade beef served room temperature was very refreshing on the balmy summer eve and proved to be a flawless choice. I had the foie gras special ($14) included micro greens (popularized by my acquanintance Grant Achatz), and apricots that made a harmonious symphony with the succulent foie gras. the two pieces of goose liver were plump and generous for the price.

As we were delivered our first courses we gave the requests for our main courses. we had already been informed on the ins and outs of the menu and after a long thought process we came up with the lobster ravioli ($36) and a 6 ounce filet mignon with bernaise for ($36). It was tough to not try the bourbon glazed Indiana pork chop with cream corn raggout or the carmelized U-10 diver scallops with black truffle mashed potatoes, but we made solid choices that were highly anticipated by me after enjoying the first courses so thoroughly. the filet was ordered medium rare, cooked perfectly and was as tender as one could hope for. the bernaise was also perfection, accompanying the wonderful flavor of American corn fed beef with rapport. A side of whipped yukon gold mashed potatoes was enjoyed by both diners. The lobster ravioli was 3 shells filled with ricotta and boursin saffron. it was all swimming in a broth that had some other seafood stock along with lobster and only added flavor to the dish. the only miscue from the kitchen came with the chewiness of the pasta shells. perhaps undercooked, perhaps the consistency of the dough was slightly compromised, but the shells were rendered ineffective in the repertoire of the dish. In theory, the lobster ravioli should have thrilled more effectively, but instead we enjoyed the wonderfully divine small lobster tail meat with a little claw meat in the fabulous broth, and as the meat was the star of the dish and the noodles the support, there was no need to let it spoil our experience.

As our main courses were being enjoyed, we ordered a zentini ($9). A creation I had seen on the bar menu at the natatorium, created by the mixologists on site. a berry concoction that was the color of green tea, the libation was a legitimate drink that I had not tasted before. Although I probably wouldn't order it again, I enjoyed sharing it. I chose a nice Portugese port ($8) to accompany the chocolate mousse in which a velvety dark chocolate outer shell that concealed the lighter mousse inside. a strawberry sliced added a hint of flavor and freshness to the final dish of the evening.

After we revelled in our new find and put the bill on our room charges, we found G and thanked him for a wonderful evening. As we chatted about food and dining, he asked if I had seen the chef's table. I had not and he was giddy in showing me the room. Now the decor of the main dining area is real nice, 25' ceilings, gilded crown mould, and general opulence, but maybe missing a little art work (paintings would add some personality). But the decor in the chef's table room is special. there are two flat screen tv's behind the two heads of the distressed wood table that was a holdover from the days of the Jesuits in West Baden. the 10 place settings were from Versace that G happily noted he paid $1500 each for. He guaranteed all food tastes better on plates of such stature as I just smiled. The wall of glass that divided the kitchen and the room was opaque and I wondered exactly how that fit in, just then G flipped a switch and the glass went completely transparent and we were in the middle of the assembly line. Chef was 3 feet from us, facing away instructing his team to feed the 40 or so tables still finishing up their dinners. then we opened the partition and let the sounds and smells in as well as the energy. the clean and well-lighted kitchen looked very functional and as my dad always says- the proof is in the pudding. and the proverbial pudding was excellent.

Overall I had one of the best meals I had in sometime as I debunked my misguided notion that this restaurant was only mediocre. I must attribute this to the fact that I read any article on food in the multiple newspapers, internet sites, and if I might miss it there, one of my friends in the business usually brings them up in a competitive, admirable tone. But I had no idea what was available when I set out across Highway 150 and am still in awe of Sinclair's and of West Baden Springs Hotel as an entity. *** 1/2 ecellent fare, service, and decor needs something, like real flowers on the host stand instead of fake AE

Santa Fe

After a long sabbatical, I am returning to my blog...hope all of you are still out there.
We recently took a fast trip to Santa Fe...I cannot say it was typical. Usually we drive, taking long, luxurious days to cross the country, camping by streams and the dry, flat lands of Kansas. We boarded a plane with friends and drove the Turquoise Trail from Albuquerque to Santa Fe. We stopped in Madrid for lunch and some boot shopping. This might have been the most unusual part of the journey...in a used boot store, WFS goes to sit on a bench...not unusual, you might say...but, what is unusual, was he tried on boots, found some great black ones, cut a deal with the owner and walked out with them on... our complete history has never included impulse shopping(on his part, at least).

We arrived in Santa Fe late afternoon. We quickly made reservations for Ristra, a small bistro on Aqua Fria...celebs are spotted here often in our visits but Santa Fe is feeling the pinch like the rest of the nation. Celebs were not to be found but we certainly feel this is a little star in Santa Fe.

Quickly following, in no particular order, was:

Trattoria Nostrani.... quirky, to be sure, but fine, fine food and wine...and gardens so lovely as to melt your heart and soul. I defy anyone to find pasta any better than the dishes served by this hugely talented FEMALE chef.

Bistro 315 on Old Santa Fe Trail...small, quaint and serving a Prix Fixe for $18.00, yes, 18.00. After a few glasses of wine on the chilly, rainy patio, we were quite happy to have such warm, comforting food. Soft shell crabs, corn brioche pudding and cole slaw...finish with a cherry crisp.
Smallish portions but just right...

El Farol...tapas, tapas, tapas and an absolutely crazy, fun atmosphere...we go there each and every time we land in Santa Fe...what's not to love?

Geronimo's.....Okay, I know, it is way too expensive and such a destination but they do deliver the goods. I had a veal loin to die for and I must say, one of the best desserts in Santa Fe... We dressed up a bit and relaxed in a ***** dining room. The rest is, history

La Casa Sena...If you are dining under the cottonwood tree and sipping a wine from their extensive cellar, then I could not find another comment to add to this dining adventure...except, the beautiful gardens and the excellent cuisine and the handsome servers and the slow, laid back pace that makes me love Santa Fe so very much. All this and more is rolled into a meal at La Casa Sena.

The Shed...when you are surrounded by your loving, beautiful family and dear, dear friends and you are sharing every bite and telling wild tales and laughing as your lips turn numb from the silver margaritas and you want the night to never end...this is as good as it gets, no matter the cost...but, hey, the Shed is a bargain and an institution and our lovely friend, Robert treated us....a perfect, perfect evening....

Mucho Gusto...this came as a surprise for great CHEAP dining...situated by two of our favorite SF establishments( Travel Bug and Act 11, a consignment store)...we hurriedly dashed in before meeting up with Cynthia, from NYC and her sister, Hillary, from Albuquerque...we were totally amazed at how good, authenic mexican food can be...and our server ( from Minneapolis) was such great fun. I am sure we'll add this find to our list~~~ next visit.

Ecco, Espresso and Gelato....Great place, good wireless, fantastic coffee...and oh, the gelato. Olin had a pint,one pint, of chocolate hazelnut...when he left his pint unguarded for a moment, Kim and I tried to sneak it into a hiding place...we were busted as he returned almost immediately...we were caught red-handed! Their luscious flavors linger, for months and months.

The huge, ominous clouds that covered the high blue skies of the desert lingered for most of our stay....locals were rejoicing as the fat raindrops fell...
I rejoice anytime I am in Santa Fe, rain or shine.

Springtime in the garden of Cebah

732 Social

There's nary a thing I could or would add to the artistically written review by AE. Well, except for the photos of darling Sierra, handsome AE and our server's hip tattooed arm! Good show, Brian! And maybe I cannot resist adding one thing, the artichoke appetizer ordered by WFS was perfectly executed and oh, so, yummy. We did swelter...but after we ate, WFS and I lounged with other friends( lucky enough to get an outside table) in the cool night air wafting up Market Street on that very lovely night.

socially acceptable

It had been a while since we had broken bread with our dear friends and i could tell by talking to sarah that this was the restaurant to break that trend. the spark in her voice as she first described social 732 to myself a few weeks ago showed that she thought this restaurant could be DIFFERENT. this did turn out to be the case. social kind of attacks your senses as you walk in through the crowd that spills out onto the covered outdoor area. the ceilings are very tall and the depth of the inside dining area seems to be deceiving as we kept looking around the bends for more tables, they weren't there, though. there are about 8 - 10 tables inside, albeit some would seat 8. the tables were made of distressed wood, probably reclaimed like the walls in this "Green Building". the tables were also very close to one another, and the bar had a vibe of friendly communal dining - social dining. one does not go to social only to eat, it is also food for the social soul. the waiters were all of a "type". very hip, very smooth, very professional. a few of them used to work at proof, and that hip attitude is carried over. our drinks arrived scattered about in a 5 minute interlude. they were bought by 3 different servers and we chatted with all of them. the servers were very high on the throwback cocktails and the original ones as well. the champagne cocktail brought about images of Casablanca, and they looked delicious in their wide rimmed and up curved high stem glasses. the craft beer selection is one of the best in town, probably one of the successful attributes brought down from the Chicago dining scene.? the bleach colored hues of the walls are absent from distraction of your food and your socializing. one giant painting is of multi-colored vertical lines and faces east market with its "come-in and sit a spell" beckoning. the stools at the bar are very sturdy and comfortable, as are the dining chairs.

we were seated for about 8 minutes before being tended to, but we were happy to get a table so quickly and were enjoying catching up on old times. servers are more like part of the crowd, as opposed to being there to only work. they are more like hosts as they stroll by the tables, kind of chatting amongst the tables, maybe asking if you needed anything or maybe asking if you had been to any good art galleries lately. their style seems to compliment the motif of the eatery. when we were ready to get to the food, we ordered the cheese plate (2 cheeses for $10). i ordered a blue cheese and a semi-soft goat cheese. both paired excellently with the candied walnuts, honey, and finely diced apples. the bread could have been a bit more plentiful, but in retrospect i was glad i did not fill up on the great white loaf. the goat was as mild of a goat cheese as i had tasted, one of the diners even remarked that it could not be goat cheese. the other starter was the potatoes au gratin. served very hot in a ceramic dish, this dish set my taste buds to a frenzy. the texture of the grated dry cheese and the incredible moisture of the sliced potatoes were in wedded bliss. the flavors of the two also melded to a harmony that was played by a chef with some experience.

bypassing a wonderful array of interesting salads we were up for our entrees. the short ribs went across from me, served on a raised wooden platform. the sauce was nice and the meat was fall-off-the-bone, but the flavor did not get me talking. two diners ordered the mussels, and although they were very good, i would not give them an excellent rating. i believe they could have been a little fresher. not that they were not fresh, but the difference between 1 and 2 days can be noticed. one of the entrees was an order of the moroccan vegetables that was served atop a bed of couscous. i had the medallions of cow ($26, pictured at top). there were two plump filets mixed with asparaugus, tomatoes, onions, capers, and heavy grain black pepper. the entrees might need a little more seasoning to fine tune the flavors, but this restaurant seemed to have a staying quality in the proven hard to survive area east of town.

the biggest issue we had on our first balmy night of the year was the temperture inside the building. the door was open for a while, but it got closed about half way through. wasn't quite sure why this happened, and the heat of the very open kitchen seemed to win out. it had been a while since i sweated through dinner, but i would hope this would be efficiently remedied. great crowd, great atmosphere, great starters, if the entrees follow suit this place will hit the top, but for now ***1/2 welcome to Louisville social, lets get to know eachother.

AE

JACK FRY'S

Jack Fry's is always a good bet when you want to have a great dinner, be damned the cost.
What, I wondered, could you do there on a frugal night or when, as tonight, you aren't particularly hungry?
I slipped away from my drudgery today and had a late snack at Blue Dog.... I sat at Blue Dog in complete peace with Shannon and Michelle,reading my New York Times and sipping my coffee. Doesn't get much better than that~~

Back to Jack Fry's. WFS has a fixation with eating out some nights...tonight was one of those nights.
Pick the spot...I don't care, anywhere...no, pick the spot~you know the drill.
Finally, we both settled on Jack Fry's. We arrived early to a spattering of folks... we were warned the restaurant was booked come 7:30...we promised to make it out on time.

We were seated in our favorite booth. We wasted nary a breath nor a moment getting our orders in. We agreed on salad and soup.
WFS ordered the stilton and mixed greens, I, the roasted beets and arugula. Oh, they make lovely salads.
We both ordered the soup of the night.... white bean, chicken and a creamy broth... a fine variation on white chili..our large white bowls arrived steaming hot. So, so, good on a very chilly, drizzly night.
We relaxed, savoring our soups....
We had plenty of time for the cobbler and ice cream...indulge, indulge!
Our server was informed, polite and kept our glasses full, our bread fresh and our service prompt. What's not to like about that?

This review is about eating economically. Seems most of our high ticket restaurants are trying new methods to stay the course during this foul economy..Jack Fry's IS staying the course with it's tried and true and, if one wishes, one can find great food right on the menu at great prices. Jack Fry's was, as promised, booked to the hilt at 7:30.
Our bill came in at 51.94...fair enough to make me happy.

WANDERINGS, SPRING AND GREAT FOOD

SPRINGTIME HAS SENT ME INTO THE GREAT OUTDOORS AND AWAY FROM MY JOURNAL. THE PAST TWO WEEKS WERE FILLED WITH ADVENTURES AND FOOD AND THE UNFURLING BEAUTY OF THE THE SPRING EQUINOX.

OUR ROAD TRIP TO WASHINGTON AND PHILADELPHIA WAS MANY HOURS OF DRIVING BUT, HEY, WE LOVE THAT BEST.
ON OUR FIIRST DAY,WE DROVE NEAR ANTIETAM AS THE LAST VESTIGES OF LIGHT WERE DIMMING. WE HURRIEDLY SET UP CAMP AND BUILT A NICE FIRE FOR WARMING OURSELVES AND DINNER. WFS OPENED A BOTTLE OF WINE AND WE WERE SETTLING IN...PLOP, THEN ANOTHER PLOP, AND THEN, THE RAIN CAME DOWN IN TORRENTS. WE TOOK SHELTER IN THE DUCKIE EXPRESS AND READ OUR BOOKS, SIPPED SOME WINE AND FELL ASLEEP IN SWEET OBLIVION. HOW BAD CAN THAT BE?

THE MORNING BROUGHT A MISTY RAIN AND GREY SKIES AS WE FOLLOWED THE POTOMAC RIVER TO THE ANTIETAM BATTLE FIELD. IT SEEMED SUCH A SUITABLE DAY FOR SEEING SUCH A SOMBER PLACE. AFTER ALL, THIS SIGHT HOLDS THE BLOOD OF MANY YOUNG MEN SACRIFICED FOR A NOBLE CAUSE...IF ONE CAN BELIEVE KILLING AND HATRED CAN BE NOBLE.

WE TOOK THE ROAD LESS TRAVELLED AND DRIFTED TOWARD FREDERICK, MARYLAND FOR LUNCH. WE FOUND A VERY HIP, SOPHISTICATED RESTAURANT AND I HAD A STRIPPED BASS, FINISHED IN A SWEET HOT MIXTURE , SERVED OVER CREAMY MASHED POTATOES THAT WILL LINGER IN MY MEMORY FOR A LONG, LONG TIME. WE HURRIED INTO DC FOR THE CHERRY BLOSSOM FESTIVAL AND OUR BLACK TIE BIRTHDAY PARTY...BIG FUN!
EARLY SUNDAY MORNING WE GRABBED SOME COFFEE AND AND NY TIMES AND HEADED ON TO PHILLY. WE MADE A BRIEF DETOUR TO GET WFS A FIVE GUYS BURGER. I READ OBAMA EATS AT FIVE GUYS, SO.....DON'T GO OUT OF YOUR WAY, UNLESS YOU'RE ADDICTED TO ROAD FOOD...MOI, I DON'T EAT THE STUFF, EVEN FOR OBAMA

WE HAD AN EARLY DINNER IN PHILADELPHIA...WE WALKED OVER TWO MILES THROUGH CONSTITUTION SQUARE TO BUDDAKAN. STEVEN STARR HAS RESTAURANTS DOTTED ALL THROUGH THE CITY, THEY ARE DESTINATIONS AND VERY FLASHY...HOWEVER, I WILL SAY, THE TWO WE'VE VISITED HAVE PRODUCED EXCELLENT FOOD...WHAT'S NOT TO LIKE ABOUT THAT? WHEN WE EMERGED, A CHILL HAD FALLEN OVER THE CITY, COLIN AND AUDREY GRABBED A CAB BUT WFS, CHRISTOPHER AND I BRAVED THE ELEMENTS AND WALKED BACK THROUGH AN ALMOST ABANDONED CITY...PHILLY, THE NITTY, GRITTY CITY IS BEAUTIFUL AT NIGHT. THE VIEW YOU SEE IN THE PHOTO IS FROM C,C AND A'S THRID FLOOR DECK OF THEIR HOME IN CENTER CITY~~

MONDAY WE MADE A MAD DASH BACK ACROSS THE PENNSYLVANIA TURNPIKE, ARRIVING HOME SAFE AND SOUND. SARAH DOESN'T DO MARATHON DRIVES BUT WITH MY IPHONE AND SCRABBLE GAMES, I MADE IT..

WE'VE HAD A FEW NIGHTS OUT HERE IN OUR FAIR CITY...211 ON WEDNESDAY NIGHT HAS BECOME A FAVORITE WEEKLY EXPERIENCE FOR US..ALL WINES ARE HALF PRICE AND A 10% DISCOUNT IS AFFORDED THROUGH INTERNET RESERVATIONS...THIS MAKES DINNER AT ONE OF LOUISVILLE'S BEST FINE DINING SPOTS A BARGAIN.

I MUST MENTIONED OUR NEW, EXCITING AND VERY COOL DINING SPOT AND ```THE``` PLACE TO SEE AND BE SEEN, WILTSHIRE ON MARKET...WITH LOVELY FACES EVERYWHERE, DEAREST TARI, THE FAIREST OF ALL, IS THE HEART AND SOUL OF WILTSHIRE...MY OLD AND VERY DEAR FRIEND, JASON IS THERE, BRINGING HIS PERSONAL VIBE TO THE PLACE AND SUSAN(OWNER) IS HANDS ON AND VERY WELCOMING. WILTSHIRE WILL BE THE PLACE TO BE THIS SPRING AND SUMMER, I GUARANTEE!
SEE WHAT HAPPENS WHEN THE BLOGGER UNPLUGS FOR A WHILE? YOU GET A DOUBLE DOSE~~~~~~

FROM THE ROAD

Our weekend in Washington, DC brought an unexpected surprise of the Cherry Blossom Festival...even though the city was veiled in a drizzly rain and grey skies, hordes of people were squashed around The Jefferson Memorial.
We drove on about 1/3 of a mile, where the crowds were spare. These photos are from Franklin Delano's area... we had plenty of room for a long walk in the rain.
The girl with the white umbrella was just standing there, waiting for my camera.

ROAD TRIP

It has been a long, cold, icy winter.
WFS and I have been stuck in the clutches of winter,
stoking our little stove and toiling away.
Time for a SPRING break.
We totally plan on camping somewhere in the mountains of western
Maryland tomorrow evening.
We'll see how brave these two aging souls really are~~~~~
I will keep my postings active as we venture to our nation's capitol and on
to Philly, where the bright shining eyes of our grandson
will make the rain go away!

Serafini

I have always enjoyed breaking the monotony of driving west along I-64 to partake in some gourmet dining, whether it be midway, Lexington, or most recently Frankfort. This city sat in a holding pattern of moderate to below average establishments for as long as i have been alive. there was always Jim's seafood and a few of the higher end chains, but if you wanted a special meal, you left town. well, this does not have to happen anymore. on monday night i ventured down across the railroad tracks, parked in front of the old capital and crossed the street to Serafini, a wonderful bistro with views of that elm tree where the governors were sworn in.


once inside we were immediately shown to our table on the left side of the restaurant. the decor of the prime location has changed, there is now a feel of modern whimsical art in place around the dining area. dogs, cats, and other metal animal sculptures are part of the theme. the plates have become more fun feeling as well. the 3 appetizers we ordered all came plated on bright spring colors and none matched. this is where the whimsy stops- the kitchen had tightened the straps and become much more serious about what they send out of the kitchen. don't get me wrong, the first three times i ate here i liked it. but on this visit i remarked that what was happening here was wonderful for the city of Frankfort, they no longer fill a need, they have become a reason to leave Louisville or Lexington for a really fine meal.


For starters, Jennifer had a house salad that was fresh and the tomatoes looked extremely good for this time of year. Bob had an ice blue salad (an iceburg wedge with blue cheese that seemed to be gorgeous if not a tad bit overpriced at $8). I had the calamari and as the garcon left it in front of me without sauce i almost asked what was up, but told myself i needed to try the dish before i said it needed something else. it did not. cabbage had been shredded and placed atop the fire-battered rings. the cabbage provided just enough cooling effect to the wonderful breading. the calamari was fresh from blue fin in louisville, flown in that morning.


For entrees we each went quite different ways, Bob had a cheeseburger that came with a heavily grilled bun and some hand-cut french fries that he was still raving about the next day- he says you gotta hand cut to get that flavor. The burger had two slices of cheese and was very plump. Jennifer had the lasagna. i had eaten the previous version before, but this one has trumped the last that was good, but not great. this lasagna rang out with flavor as it tickled my taste buds. the ricotta cheese was of very high quality, and the mixture of meat sauce, noodles, and cheese had a very balanced composition. i feel my dish was the best out of all of the tables'. it was an orzo alfredo with shrimp scampi and fried basil leaves. the shrimp were very large and plump, the alfredo perfectly creamy and complex. the pasta very fresh and lent perfect textural pairing to the shrimp. the only problem with this dish is that sierra loved it. i am very happy her palate is ahead of schedule, but i am withering away. she ate most of my shrimp and a lot of the pasta.



our server was very knowledgeable and was happy to be working. the atmosphere was lively, UK was playing Creighton and the bar was quite full. the dining room was also about 1/3 full, not bad for a Monday night. we always make a walk past the harley-davidson clan around the corner when arriving to feel that the capital city might be experiencing a little bit of a revitalization. and serafini is at the forefront of the dining movement. very good ***1/2

Roots, Shoes and Springtime

Last week I started out to work in the garden...I was sitting on a bench pondering shoes and spring and bare feet.
I could not for the life of me remember shoes from my childhood. What would I wear? My immediate answer(in my mind) was no shoes. Bare feet. Spring was ushered in by the arrival of barefoot flowers. Moma would tell us we could shuck our shoes when the barefoot flowers bloomed. The meadows would be adrift in soft, pinkish-blue coverlets of tiny barefoot flowers. The ground was still hard and cold when those blushing little beauties would peep out. It was truly the harbinger of spring. Flurries of activities would commence. We would start burning the tobacco and lettuce beds. We would clean out fencerows, throwing the overgrowth into the burning piles of everything accumulated over winter. A clash of wills would occur most every year between Moma and Uncle DH....He would have his ragged truck bed filled with old tires to throw on the fire...Moma hated the thoughts of burning rubber. It spoiled the lovely rite of spring that cleansed everything unsavory from her long, hard winter. Moma would usually prevail, until, sometime after she left to take us all to bed, then the tires would make the cut and the flames would send black, stinky, sooty smoke across the hills. I am sure this led to a fierce argument the next day, but, Moma never seemed to win in the long run.
As we cleared the fencerows, clogged full of young sassafras trees, Moma would dig a small bucket full of their roots. She would wash the dirt off, get her biggest pot and cover the roots with fresh spring water. She would poke the wood stove up a bit and set the roots to simmer for a few hours. Later, she would set down a small cup for the little kids and bigger cups for bigger kids and normal cups and saucers for she and Daddy. This was a required spring tonic and had to be choked down.... no matter what. The sassafras tea was the color of burnt sienna( my favorite color in the box) and when doused with a few illegal teaspoons of sugar, could be swallowed rather quickly. I never learned to love the taste of sassafras tea. However, many, many years later I asked Mom to boil a pot of sassafras tea. It was an unusually cold late spring day, so we bundled up and grabbed the grubbing hoe, heading toward the back lane, to find some suitable trees. Moma dug the correct amount of roots and we sprinted back to the warm kitchen. She made a pot of the tea and I dumped in the sugar, as I remembered, and to my surprise I absolutely loved the flavor. Moma said, you were so silly, I couldn't get a thing down your throat without you squalling. I suspect that is true. She didn't divulge what happened when I squalled, and for the sake of my reputation, I won't either.

This brings me to shoes. I emailed and asked Dan, what shoes did Moma wear?
I could see Daddy in his brogans, kept perfect with a rub of lard now and again. I could see him pulling on his galoshes, kept on the porch, to wear to the barn or fox hunting.
Moma? I couldn't find a thing on her feet. The thing I do know, she was never keen on going barefoot.
Dan sent back this reply:
She said,
"Just old shoes after they got old."
"I guess I had lace up shoes."
"Whatever was old and wasn't fit to wear anywhere else."

Our mother, ever resourceful, made do.
If there ever was a paean to our mother, a song for her life, this would be it.

Le Relais

Last saturday night i ventured out for an 8 o'clock dinner appointment at Le Relais. We tried a booked solid Jack Fry's to no avail and the classic french cuisine of Anthony Dike was our quick second choice. After a jaunt through the lobby to look at the cool retro-airline photos, we walked in the back door to a semi-bustling scene with smiles on the faces of the diners who were getting their fill of the great food being served. My father had entered slightly before us and we saw him smiling at the table to the right of the front door and went over to join him. sierra sat on the bench seat next to him and jennifer and i faced them in the bistro seats. i had read that they simplified their menu and had dropped their prices accordingly. i was apprehensive that the excellent fare might have been compromised and was anxious to view the new menu.

the list of starters seemed to be a very apt list to satisfy the franc in any one. the list was highlighted by a pork pate that was served with two baby sweet pickles, pickled red onions, and whole grain mustard, along with two crisp wafers. the velvet smooth pate was wrapped with uncooked bacon and the flavor of the pate nary needed any of the accoutrements to send my taste buds into the fourth dimension. This was as good as the best pates i have had in france, switzerland, or anywhere else for that matter. Dad settled into the crabcake appetizer that i had ordered on my previous trip here. i had a bite and although it was prepared perfectly, it did not re-kindle the dazzlement of my memory. this could have been because i was so enamored with my pate. Jennifer had a salad which had nice flavor, although there was not a large amount of creativity in the caesar, i presume the menu was following the m.o. of classic french. the salad was a solid choice. Sierra decided on the mussels after i hyped the "snails" all day. at 3 years old, i was excited she considered the escargots de bourgogne as long as she did, and she always eats what she orders, so i felt fate took a hand as she assured the waiter the mussels were best for her. best is a great word to describe this dish. the 15-20 shellfish were soaking in a white wine shallot sauce and topped with pommes frites. the sauce was so good i swear i would have drank it after she polished off the mussels if a straw had been provided. ok- maybe a little hyperbole there, but maybe not. the fries were 'garlicky' and were excellent for sopping up as much of that great jus as possible. the pissaladiere was a tough choice to pass up, but we had four superb starters nonetheless.

as we were finishing up our first plates, the second ones arrived. perhaps a few minutes of digestion would have been welcomed to savor the dishes, but the kitchen cannot see our progress, and our waiter was perfect in all other matters, so i will not hover on this slight miscue. jennifer and sierra split the salmon with hollondaise sauce. jennifer has become a big fan of salmon in the past year and this dish seemed to satisfy with a meaty excellence. the bed of lentils served as a nice texture enhancer to a fish that can come out dry even when cooked with great care. the portion was ample for the two of them. dad had the special steak covered in a bistro sauce that contained mushrooms and almost had the consistency of a gravy. the medium rare beef was very tender and had enough fat on it to enhance the flavor without being over-powering. i had the coquilles st. jacques which were four plump scallops that were of exteremely high quality. i was saddened to see two of the four had been seared for a minute too long on the one side. the chef knew to only sear one side, but must've been checking on another dish and let that one side stay in the pan too long. i sliced off the underside of the two "fried" scallops and went on enjoying the winter vegetables and mushrooms which provided a wonderful land mix to the fruit of the sea. even with the cooking mistake i was still thinking of this dish on the ride back to shelbyville.

For dessert Jennifer and sierra split the profiteroles. the ice cream was great, but the bourbon sauce seemed to be a bit over the top for my taste buds. i am pretty sure that the regular chocolate sauce was not meant to be improved on when greats like paul bocuse perfected this sweet treat. i had a creme brulee which was on par. i don't know what i was expecting, but the dish just seemed to coast by. i should have taken my father's wisdom to heart and ordered the cheese. 'if the available cheeses are served with care on a beautiful piece of petrified wood, go with the cheese, Ash' he should have said. there were two double cream cows milk versions that were very good, but the semi-hard english cheese and the blue from Australia were the ones that left me feeling like i made the wrong choice. sierra barely let anyone try any of the english cheese as she thought the stick cuts made for excellent swords, and then she ate them. this cheese selection showed an excellent nose as the textures and flavors were well thought out and varied.

well, my apprehensions were expelled after being reassured that Le Relais is at the upper echelon of Louisville dining, as it always has been. the service was top notch, even intuitive enough to inform us that Bobby J is performing on Thursday nights at Volare. He thought Sierra was too cool by ordering all of that "grown-up" food, and she ate that up as quickly as the mussels. the host is top notch and the decor holds a special place in my heart and always will. ambiance should never be overlooked when the experience is what keeps diners coming back, not the food, the service, or the decor seperately- one must mesh all of these into one. and Le Relais does just that. excellent **** (although not as strong of a 4 as last time)

Miami Beach

There are few restaurants in America that deserve the monikor- institution. Galatoire's, The Union Oyster House, and Joes's Stone Crabs are some of those. On my recent trip to South Florida I found myself in the mood to be institutionalized, so i headed across the McArthur causeway to south beach. I navigated the intrepid parking woes and headed in to the newly refurbished (at least for me) dining room. Joe's stone crabs' employees all wear tuxedos, although the dress code for diners has gotten more lax since i was last there. there were diners in shorts, even one in a jersey, but the service turned a blind eye to the garments on their backs, as most were in very nice duds.

we were shown to our table after being greeted by the maitre 'd who made us feel like regulars. we walked past the large rectangular bar which was starting to get bustling, and into a high-ceilinged area with beautiful murals that made the area look like a mediterranean patio. the crisp service had our water filled before we were able to scoot our chairs all the way up to the table. bread and crackers were next, along with some butter that is as good as you can get. (this is still the weakest link in Louisville dining).

for starters, i had a stone crab seviche which was absolutely breathtaking. the succulent meat was accompanied with only a little lime juice and a few diced green peppers. a boutique bottle of tabasco was on the side, and i did try some for kicks, but i needed the untouched taste of sweet stone crab. i am still dreaming about this dish. my dining partners ordered the cracked stone crab claws, large in size and excellent once you got past the labor. there was one of the claws that had the properties of being frozen, possibly a coincidence, and possibly a breach in the freshness guarantee of such an establishment. nonetheless, they were all eaten.

for my entree, i ordered another appetizer- the stuffys- very large clams that were blended with a breading and topped with parmesan cheese and baked until piping hot and served with lemon and more boutique tabasco. theses were so good i was barely able to eat any of the sweet potato fries that were ordered by nearly every table in my viewing range. they were crisp, but lacked the flavor that just makes you scream for more, like i am now for the stuffys. a wedge salad finished off my dining partners' entree and it looked to be as fresh as could be.

as we left i remember thinking how the prior maitre 'd was the the best paid employee in America during the 1980's and early 90's and saying to myself- I see why. the last time i ate at Joe's I was a wee lad and only remembered the 3 hour wait for our table as my little belly growled in dismay. this trip delivered with a prompt table on a beautiful Sunday night, followed by a walk to south beach for the food and wine festival. By the way, the festival too crowded to enjoy. but what a dinner we had at Joe's. **** come on, it's an institution, what did you expect?

AE

APRONS, CAKE FLOUR

Hellebores, garden and aprons in the breeze

A LITTLE STORY ABOUT APRONS

A recent comment about aprons from Katherine Dunn and the photos Cathy and I took of aprons, set my brain spinning about aprons.
Aprons are such an integral part of my being. My very earliest memories are about aprons.

I will start with my grandmother. My Grandma Dutton was the most gentle of souls. She was a fine cook and taught my mother many of her culinary skills, as well as herbal/natural cures. She always wore an apron. As a child, I would cling to her side, waiting for her to move aside her needlework to reach in her apron pocket and give me a stick of candy...the candy box sat near her reach on an old dusty shelf but my piece was in her apron pocket. You see, my other siblings shared the striped candycane but my grandmother saved the solid white piece just for me. Thus, my piece of the stick was always in her apron pocket. Mind you, we all shared pieces of stick candy, never a whole stick.
Maybe Grandma wanted to give me a sense of being a little special. After all, we did share the same name...Sally.

The apron and Moma are so intertwined in my mind, I cannot see Moma as a young mother of five(before Dan) without seeing her apron in my mind's eye. The apron was a tool, a third hand, a basket, and a pocket for almost everything. In her apron pocket could be: nails, a handkerchief, money, safety pins,clothespins etc. Her apron was the handiest tool she had.
Moma used her apron for:
eggs,potatoes,radishes, wild mushrooms, cresses,hickory nuts, walnuts,baby chicks, unfortunate kitties, runt pigs, rocks, kindling,bulbs, tubers, seeds...anything and everything she needed to hold during planting season.
Her apron was also useful for wiping tears away when we were bruised, battered, bashed or broken....but, never, ever, if we were on her bad side. If that be the case, we could wail away and wipe our noses on our arms.....she held no sympathy for naughty children.

I would be remiss if I didn't add to this list of apron memories, my 4-H project. I had to make an apron. This seemed very grown-up to me and I excitedly picked out red checked fabric at the JJ Newberry's store. My little brain had not figured on having to sew this garment. I worked and worked, basting and sewing. The end result was: it seemed futile to work so hard making something when I could just wait around for hand-me-downs. My family has a long love affair with stitching...it did not carry forward with me. Try as I might, I could never get the hang of sewing..I can do it, it would have been a huge disgrace not to sew, however, there was never love in every stitch. Instead there was a growing feeling that should I ever have a choice, I would not sew one single thing. I have stuck with that sentiment steadfastly in my adult life.

I will finish with my career...chef, aprons. Part and parcel of who I am. The tradition of food, love and aprons did take on me.

Caffe Classico

WFS and I just got home from an evening of divine dining. Today we worked in the yard/gardens cleaning up from the winter ice storm. We decided we should go for an easy dinner out. We both agreed on Tommy Mudd's, Caffe Classico. The Miracle Fries( so dubbed by Jaxon) are a completely satisfying dinner all alone...
But I digress.
Let me start at the beginning. We walk into this Clifton Community jewel~~ hellos echo from Kasey, Audrey and Tommy. WFS is promptly brought his wine...no frippery...just done. My drink needs are a little more complex,it is very, very difficult for me to resist a latte~~~~ however, tonight I settled for good old water and lemon.
We ordered Belgian Pomme Frites and Mussels for our first course. These delightful dishes were brought to our table steaming hot and so so so good. We sopped and dipped and ate every single bite.
We ordered the Chicken Roulade for our main course. Here again, we were served a good solid dish with no frippery. The roulades are pinwheels of chicken, pesto and pine nuts. They are served with risotto cakes and fresh asparagus spears. This dish was perfectly cooked and presented.
Here's the nicest thing about Caffe Classico: Families, young lovers, early birds, diverse cultures and late night coffee drinkers all coexist in this space. The second nicest thing is: Ordering one dish to be split is not frowned upon...actually, Tommy thrives on making his guests seem comfortable with their dining decisions...the ultimate nicest thing is: Kasey walking over and handing me a hand written birthday card.
We split a dulce de leche cookie and came home happy happy happy!
Our meal cost 48.50 and I left a 12.00 tip for Kasey...the reason being, it is amongst the best service in town and the value is so good I always feel happy to leave a little extra.
As we stepped into the lovely night air, Tommy called to us, you think you can get away without saying goodnight?
That is the love we need in our neighborhood.

610 Magnolia

As I write this review I am not completely sure one should review a restaurant posed as an impostor. 610 Magnolia is a fine dining establishment with prices, service and atmosphere to match. It's little sister off-shoot is a wine room that serves food as you meet, greet and wine taste... food is mostly nibbles, little bites, cheeses and assorted hors d'oeuvres...this hardly constitutes a meal...but upon occasion, Ed Lee(owner and chef) and his staff feature sit down, communal styled events...Italian, BBQ, and on the eve of my birthday, French Bistro.

Before I commence on my review, I will say this evening was lovingly presented to WFS and I as our joint birthday gift. My mother, the arbiter of good taste, would say, repeatedly, never look a gift horse in the mouth. I shall refrain from opening the horse's mouth but~~~~~~~~

We arrived to a general milling about, tasting small sips of various French wines...seeing old familiar faces and a few new ones. It is nice to share a table with new folks. That was the good part. The appetizer samplings were okay, albeit a bit uninspired. A greasy, small bite, grilled BLT, left my hands too greasy to greet a friend with hand extended...beets, one of my very favorite foods, lacked any flavor at all. How do you do that to a beet?

The main meal was a serious disappointment. It is not possible to serve a dish called Foie Gras when made with unsavory, off tasting chicken livers or am I missing something? The salad course, served family style, was enough for one, to be split between six~~~ Next came Beef Bourguignon, it could have/should have succeeded, but our dish was served with nary a scrap of beef...a few carrots were drifting in what I strongly suspected to be Knorr-Swiss beef gravy. Next came duck confit...don't-even-go- there. The final course before dessert was, Coq au vin. This course fared a bit better, having said that, no self respecting French cook would have allowed this dish anywhere near his/her kitchen.

Dessert: store bought crepes, with winter strawberries and Hershey's( or some pre-made stuff) syrup....
Rule 1. Make the crepes.
Rule 2. Use seasonal fruits..NO winter strawberries
Rule 3. For gods sake, make the chocolate, how hard is that!!!!
Rule 4. Topping a disaster with cream fraiche will not cover up the disaster.

Should this end here? Well, generally speaking, it should. I asked for a cup of coffee. a small cup of tepid coffee was delivered with cream? they asked and I said yes, to cream... When I started to pour the cream I noticed a lightness, a swishing in the cream pitcher. I glanced over to my left and the coffee served to the young lady looked a little muddy...I tipped the cream pitcher and out shot blue john milk! The young lady to my left said, it isn't cream. I said, unacceptable. Could we have cream, I asked the server.
I was told, we have NO cream....then, after a prelude,the server produced something she mixed in the back room to resemble cream.
I shoved the coffee out of sight...
Other then a lively discussion with the young lady to my left...this stands as one of the crazier moments in my dining career.

The moral of the story is:
Never rest on your laurels and never believe that a lovely facility and enormous prices constitute quality.
Never, ever, ever.

KITCHEN COMPLETE

This project brought out the best and the worse in me, my manic must do is a virtue and a curse. But, here 'tis, finished and a very happy place to cook. I am not a 'corner cook", it cramps my style. This new stove, moved from the back wall into the new obvious location, makes me a happy girl.
The induction of this kitchen was the surprise birthday party for Dan, cooking and prepping completed by Ruth Ann, Cathy and I...while Jason installed and re-did the electric for my new pot rack.
Can you say...how, how, how?????????

MOTHER AND CHILD REUNION

Cathy and Miss Chippy, a perfectly matched pair.

DAN'S 50TH! 02-23-09

It would take more than this column to describe this beautiful, perfect, surprise party for Dan. We had his surprise party on Sunday afternoon, the day before his birthday...on the sound advice of our sister Phyllis. Mom and Dan are not easily pried from home and especially not at night. Travel is not easy for Mom. And harder for Dan. Cathy, Ruth Ann, WFS, Polly, Marion and Jason and Jaxon worked tirelessly to make this event happen. I can only say, how many people do you know, when you invite 25-30 family and friends will 100% of that number attend? Dan has that kind of friendship base...and I count myself amonst the luckiest. I have known him the entire 50 years....
He's timeless. HAPPY BIRTHDAY, DEAR BROTHER.

SURPRISE BIRTHDAY PLANNING PARTY, 02-20-09

FIRST EVENING OF DAN'S BIG EVENT. CATHY AND RUTH ANN ARRIVE. DR. POLLY AND MAIRZEY COME OVER FOR DINNER, THE PLOT HATCHES!
WE HAD THE MOST AMAZING DINNER OF SWEET POTATO/COCNUT MILK SOUP, SALAD OF GREENS, PEARS AND WALNUTS, AND MY NEW FOUND HOMEMADE PARMESAN CRACKERS...WE FINISHED WITH BISCOTTI, GOAT CHEESE, HONEY AND GRAPES AND A HOT CUP OF TEA~~~~AND A PLAN TO DECEIVE DAN!

ORCHID HOME

OHHHHH, IT IS BEAUTIFUL!

GAZE AT THE WONDER OF IT ALL!

HD THOREAU

I WENT TO THE WOODS BECAUSE I WISHED TO LIVE DELIBERATELY, TO FRONT ONLY THE ESSENTIAL FACTS OF LIFE,AND TO SEE IF I COULD NOT LEARN WHAT IT HAD TO TEACH, AND NOT, WHEN I CAME TO DIE,DISCOVER THAT I HAD NOT LIVED.

Y'ALL COME

This project has had bumps and turns and unexpected disasters. However, my cherished friends, loyal crew of workers, son and WFS have all worked tirelessly to bring the kitchen renovation into focus. Today the sun was shining through clean windows and the dust is gone. I spent a good portion of the day building a shelf for my orchids. I cleared and cleaned the sun room, then searched to find a suitable shelf for the orchids. I never fancied myself as an orchid lady but they've adopted me, so I had to make them a home...I relocated a fine stainless shelf from my remodeled pantry...it fit perfectly in the sunroom. Now all my lovelies are smiling from an organized, newly recycled shelf home. I will post a photo tomorrow. As for now, all you get is the stove photo, no home for it yet, by tomorrow, y'all come...I WILL be cooking.

FINISH LINE

SOME WORK, SOME PLAY AND SOME DO NOT GET PHOTOGRAPHED! TODAY THE BOTTOM OF THE FLOOR APPEARED AGAIN IN THE DINING ROOM AND SUN ROOM...JAXON WAS SOMEWHAT OBLIVIOUS TO THE MAD DASH TO FINISH...HE, HOWEVER, WOULD NOT BE CODDLED ON EGGS....CAMP STOVE CAME OUT OF THE BASEMENT AND WE MADE SCRAMBLED EGGS AND TOAST.

PROGRESS

TODAY I COULD SEE WHAT I HAVE BEEN WAITING FOR...THIS INCREDIBLE FLOOR. MY FRIEND, BETTY CAME TODAY FOR GREAT GIRLIE SUPPORT. I HAD TO BUCKLE DOWN ATER MY PLAY DATE...
THE TRANSFORMATION IS UNBELIEVABLE. TOMORROW, I TAKE ON THE DUST COVERING EVERY CREVICE IN MY HOUSE.