Changes in energy

This is one of my favorite times of the year. I know...sounds weird. But here is my logic and emotion all tied up in one—What is the most exciting feeling in the world? For me it is anticipation. I am already in anticipation for that first cool day that spells the end of endless heat. Along with those weather changes come changes in energy, purpose and expectation. We are on the harvesting side of the year. Whereas, rainfall may have seemed abundant in the spring, we saw weeks of draught and extreme heat. Yet, through all those extremes we are now reaping the rewards of long hours and hard work. We are beginning to see and understand abundance. Don't get me wrong. I'm not claiming that the economy has magically returned to affluence. I'm just saying that this is the time of year we get to see the results of our work. This applies in more than just agriculture. I find I feel a renewed vigor to tackle those unaddressed goals made during the early high-energy months of the year.  I know that another milestone—the changing of the year—will soon approach and there are things I wanted to have on my "done" list before 2011 is a memory.

Among those goals is to get our beer and wine license or maybe liquor license. I have a program mapped out indicating each step that needs to be addressed, who is responsible and a target date for completion. Several of the earliest steps have already been addressed and "done" is written in. The next biggy is finally catching up on getting our income taxes filed. It isn't a money issue. It has been a time issue. Between taking care of Mom and starting this cafe out of nothing, we've had other priorities. The time is NOW! Our priorities have been allowed to shift and getting the required paperwork finished in order to be able to apply for that permit has suddenly focused our attention. So today I got to work on getting them done. I'm having computer challenges, so the going is frustrating. But progress is happening.

Another major goal we are close to attaining is creating a "meeting menu." This menu will be especially for offices of 8 or more people who see the benefit of having their meetings over lunch. We are putting together a menu that saves everyone time and money. The salads are made in a larger scale, sandwiches are served on an platter and we have prediction of needed effort which results in less waste. There is even special pricing on sandwiches because I can make several at once. Pick up a copy when you are at the register and take it back to the person in charge of ordering lunch!

Did you see our cute new bistro sets? These are very much like the authentic ones in Europe. I've wanted some since we first thought of doing this game. Even though the weather has been less than inviting of late, I still envision this as more of a sidewalk cafe. I am very much looking forward to that day that we can, once again, leave the front and back doors open and let the screen doors do their thing. Anticipation.

Speaking of which...a few weeks ago Jon and I were in Jonesboro, AR. We decided to have lunch at a little Japanese place. I couldn't believe it! I got emotional thinking about anticipating the tasting of something wonderfully rare and succulant to my taste buds. And when the flavor finally hit my tongue, I actually teared up, closed my eyes and smiled. I realized just how much I had missed anticipation. Anticipation, itself had become a rarity.  That is a major reason that I am committed to doing more than the "same old-same old." I really want to create anticipation. I want you to experience that extra spark of energy that comes with anticipation—as well as the satisfaction of enjoying the reality of that which you anticipated. The flavor journeys are to take you out of your hum-drum and add a spark to your week. I figure if I can create anticipation I'll have done my job.

Surveys— we realized we were not making the best use of a resource we have access to— your opinion!!! We know that you know best what you like and I can, at best, guess. But why guess when we know you'd like to tell us your thoughts? Afterall, you do have a vested interest in how this place develops. So we are going to put a stack of postcards on your table each week with specific questions we have. You are free to write about anything you'd like, but we'd love to find out your thoughts regarding certain things—like favorite fresh seafood, what radio stations do you listen to, what your favorite eating moment was, when you discovered you loved a new flavor, who are your favorite regional musicians? All questions to which we need answers. You may remain anonymous, but it would be nice if you gave us a way to contact you to learn more or say thank you.

Friday night this week will be a bit of a departure from the norm. We welcome Blindcat aka Michael McIntire. He'll get things really moving with the blues. I've wanted to get a blues musician in here all summer. At last! Please join us and get those reservations in early.

This week's menu~~
Monday~Raja Relleno. This is a New Mexican-directed dish that features fire roasted hatch chilis, lots of cheese, salsa, and eggs and is served with black bean frijoles and a spicy side salad. $6.50
Tuesday~Vietnamese tamales with red curry sauce, pineapple salsa and vietnamese fried rice. $6.50. Also Tuna Roman all week~ freshly grilled tuna steak, wasabi mayonnaise, tomato and spicy sprouts on freshly made Roman bun~ with side $7.50
Wednesday~Lasagna with chicken and spinach; plus one side $6.50
Thursday~Antipasto Salad $6.50
Friday~Lunch~Herb Roasted chicken quarter, scalloped potatoes, steamed zucchini, biscuit and side salad $6.50
Dinner A) Sesame seared sashimi grade tuna steak, shitake mushrooms and wild rice, stir-fired zucchini and onions, side salad $12
Dinner B) Slow cooked country pork ribs, corn on hte cob, stir-fired zucchini and onions, side salad, biscuit $12
Dinner C) Steamed eggplant and squashes with Thai peanut sauce, served with jasmine rice and side salad. $10