Morning Musings

This morning I am full of energy dispite little sleep. As usual, I’ve received a variety of comments regarding commentary here online and scuttlebutt circulating around town.

Albert Einstein once said, “The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing.” Where do you fit into that statement?

I find that most of my intimate friends are those that step in and do. I certainly have taken steps to change the world–and they are not always fun, usually risky, and most often involved taking a stand on a larger issue. The upside is that I find that growing older has blessed me with the fine skill of discernment–knowing what items are worth taking a stand over and what ones are not.

In the past, some experiences have had the “hammer on the push pin” syndrome associated with them. This is when a small issue is blown out of proportion by shades of past unresolved emotional stuff. At least that is my theory. I try to check in to see what rings true before taking action and this has saved me some drama in life.

So what is my point? Only that someone shared someone else’s comments with me this am, “just so you know.” I didn’t really need to know anything that the other person was unwilling to share with me but it was interesting to ponder.

Valley Valentine’s Day
Regular readers already know that Chef Richard is providing a great Valentine’s Day Dinner. However, he just gave me the menu so here it is–and make your reservations early!

Tuesday, February 14, 2006
Valley Valentine’s Special
Advance Reservations REQUIRED

(909) 866-5879

Chicken Pate
Pouched Asparagus with Bearnaise Sauce
Mushroom Saute with Red Wine, Garlic, and Butter

House Soup
Sweet Raspberry Beet Soup

House Salad
A Mix of Spring Greens with Enoki Mushrooms and Grape Tomatoes

Entrees are served with soup and salad, potatoes a la boulangere, Vichy baby carrots, and mixed squash saute

  • Giant Scallop Ravioli on a bed of Spinach-Tomaoto Sauce topped with Romano Cheese
  • Venison Pan-Fried with Olive Oil and Garlic, then Flambeed with madeira Wine, and topped with Horseradish-Mustard Sauce and Roasted Shiitake Mushrooms
  • 12oz Lobster Termidor Baked in Rich Lobster Sauce with Caramelized Onions and Garnished with Watercress
  • Fanned Saute of Duck Breast with Crispy Skin topped with Grand Marnier Peppercorn Sauce
  • Grilled Bacon-Wrapped Jumbo Shrimp Stuffed with Crabmeat and topped with Curry Saffron Sauce
  • One Pound Charbroiled Black angus Porterhouse Steak topped with Marsala-Caramelized Red Onions

YUM! Stay tuned for other local specials. I’ll put them up as soon as I get them.

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