W/E September 13th Seasonal momentum

This time of year folks who are growing things are also frantically canning, pickling, freezing and scarfing. What looked like a few extra plants "just in case," now seem like a daunting task of preparation. It is a time when multiple generations gather together to get the job done, just as it was done 100 years ago. I grew up a city kid. I never knew the joys of canning, pickling or freezing. When Jon and I got together 43 years ago, his grandmother was still living in her home in Duncan, Oklahoma and she was still gardening and canning. It was the first time I had really ever eaten home canned food. I really didn't understand what all the thrill was. We always got our food at the grocery store and occasionally the farmers market. Now I "get" it. Now I wish I hadn't been such an ignorant snob who really only felt the home-canned foods were a leftover of a bygone era. While I still don't have a full appreciation of pickled produce, I at least understand and can give value to the efforts and rewards. Even though I was a member of 4H and cooked a lot, I never had occasion to can or pickle. We didn't have a garden and it never occurred to either my mother or me to buy a whole bushel of something at the farmers market and do something with it.  My time with 4H was spent sewing and "dog training."

This last week one of our long-time customers brought in some lovely pickles. Amy jumped on them. She LOVES pickles of any kind. I think I need a primer on pickle appreciation. Bruce used to make several kinds of refrigerator pickles and our customers seemed to enjoy them. While I enjoy the fresh pickles made with rice vinegar—like the cucumbers and carrots on the Bahn Mi sandwiches, the more garlicky, heavily seasoned ones pass my tongue, grip my lymph nodes and pucker my lips without striking a level of high enjoyment. Is it that I am missing an understanding of them? Perhaps if I was introduced to them earlier, with more comprehension of content.... Educate me, please. I know they are a healthy food.

Last week was simply CRAZY. The Downtown Business Association, now affiliated with the Main Street Promotions Committee and headed up by Anita Parrett-King, did an amazing job of getting a crowd up for the first monthly Stroll. I'm embarrassed to say I totally underestimated their effectiveness and we got swamped Friday night. I THOUGHT I'd be able to hang out at the reception for my artquilt exhibition. Wrong! I was cooking, and cooking, and we ran out of food. Duh! For next month's First Friday Artwalk we'll change things up a bit, present a limited menu that can be handled with limited staff and served quickly, reservations will be encouraged and I'll be able to visit with people who take the time and effort to see what we have to exhibit.

We'll be bringing in out-of-town talent from Rolla—Bliss Hippy—to keep you entertained on October 4th. Bliss Hippy is a "psychedelic folk" band with folk, rock, and bluegrass influences, playing mainly original songs that range from inspirational to down right irreverent. Offering Bliss with an attitude for over 20 years. They have a strong following up in their neck of the woods, so mark this one on your calendar!

I love that the first Artwalk was a success. The community deserves to have a regular function such as this to give a reason to get together outside of sports or church or school. In every place I have ever lived, monthly artwalks were the norm and a favored reason to gather. I am thrilled to see it happening here. A few years ago I was the featured artist at a gallery in Milwaukee, Wisconsin ... in January. I was delighted and surprised to see it was well attended as were all the restaurants, boutiques and galleries in the art district. No weather wimps up there! Hopefully, this will evolve into a year-round event and the venues can present artists, foods and entertainment to keep everyone realizing they are missing out on what's happening if they sit one out. For too long the artists who live in this area—and there are many—have had to show their wares outside the region to sell their work. Perhaps by allowing  friendlier, educationally oriented opportunities to see art, an audience will be built that has an appreciation of, demand for, and a budget for art. For me to show so many of my works in a professional manner, along with materials that documented my career—I  really did have a thriving career as an artist before the cafe—and being able to have educational "parts" and tools to explain my methods, opens the door to build that audience. We will leave my display up until the next First Friday Artwalk. Please remember that all my art is 20% off for the first time ever. The reason for the "sale" is to finance our expansion, which will add a taproom to feature local and regional craft beers.  The more pieces that sell, the faster the expansion.

This Friday evening, Gordon Johnston returns singing and playing classic folk/rock tunes and originals on keyboard. Gordon always gets great comments from our customers when he plays, so plan on joining us!

We WERE going to start soups this week. But as it will be the hottest week all summer, we'll wait. I have a strong line-up of soups poised for your enjoyment. Cue the taste buds.

The dinner entrées this week are both European. The Flavor Journey is French. It is roasted pork loin with a Sauce Chasseur, or hunter's sauce. It is a brown sauce made with wild mushrooms, white wine, shallots, garlic, brandy, fresh parsley and tarragon, butter and demi glace. Demi glace is a classic French ingredient made by reducing a meat stock multiple times to gain richness. The pork loin, topped with the sauce chasseur, will be joined by mashed potatoes seasoned with peppadew peppers and gouda cheese. Peppadew peppers are a South African pepper that seems like a cross between a tomato and pepper but, of course, is not. It is mild. Also, I'll add  green beans cooked with cherry tomatoes and fresh basil as a second side.  It'll be delicious. $15.99

The seafood entrée is Italian. It is Cacciucco—pronounced, I think, as kat jook' oh. It is a dish native to western coastal towns of Tuscany and Liguria, especially Livorno.  It is a fish stew made with many different fish. In fact, traditionally it is made with at least as many fish and seafoods as there are c's in the name. The primary flavor profiles include red wine, a mirepoix of celery, onions and carrots, fresh herbs, tomatoes and a fish broth. A layer of fried bread lines the bowl, the seafood is laid on top and the broth is poured over all. Magnifico! Comes with a side salad. $15.99

In addition to the carrot cake for dessert I have a nectarine clafoutis. It is something like a custard made with lots of eggs, fresh fruit, honey and flour. It originates in France and a wonderful way to highlight a specific fruit. Pretty simple but oh, so delicious. $5/ with vanilla ice cream

Lunch specials~~

Monday~ Vegetarian biscuits and gravy. $6.99
Tuesday~ Balsamic chicken and mushrooms over noodles $7.99
Wednesday~ Hash brown casserole made with bacon $7.49
Thursday~ Spicy shrimp with curry sauce, snap peas and jasmine rice $8.29
Friday~Tequila lime chicken tacos $7.59

This should be the week that things begin to pick back up. I hope so. We are ready to meet your needs and serve you. Tuesday evenings are still pretty quiet. So if you have a hankering to see us on a Tuesday evening, I encourage you to call ahead. If things are really dead, we're gone by 7:00 pm. But we don't WANT to be.
We look forward to seeing you and your friends and family. Have a super, late summer week. Absorb all that hot weather now. It may be all you get.

Warm wishes—
Susan