Soups:

Tuscan Tomato

Cream of Asparagus

Potato Corn Chowder

Italian Tortellini

Fresh linguini with Bolognese Sauce

Crab Cakes

Grilled Salmon over Spring Greens with capers, tomatoes and lemon tarragon vinaigrette

Pasta Carbonara

Lemon Chicken

Grilled Shrimp over coconut rice with mango salsa

Pasta Salads

Caprese Salad

Signature Chicken Salad

Shrimp Spread

Sundried Tomato Spread

Signature Chocolate Chip Cookies

Breadsticks

Fresh Baguettes every day

The old saying, “make new friends but keep the old, one is silver the other gold”, rings true after this weekend. I have written a good deal in this blog about making new friends and change, moving on, etc. but it has also been a place to write about tradition and embracing that which is a part of us. The two are necessary I believe in one’s life and at times one or the other can be more needed or more prominant. This past weekend…it was all about “the old friends”. Old is a relative term. Old for my son would be friends from the past 19 years. Old for me, well, let’s just say much longer ties and relationships!

The length of the friendships really doesn’t matter- it is the depth to be sure. However, that said, sharing many years and experiences adds such a special entity to those old friendships. I attended many graduation parties this past weekend. I chose not to be the caterer but a guest as this year, my son also graduates and many of the parties were of his closest friends. To see him with his friends, many since kindergarten, was a heartwarming scene. To see the parents and have that wave of time passing together was equally as special. I am preparing to be a wreck at the graduation ceremony.

I also had some old friends of my own visiting town this weekend. They were here for the race and I was able to share a short visit and big hugs with them. The level of experiences shared between us is enormous compared to my son’s and his friends; yet, the emotion and depth are still there. It is a relative thing, don’t you think? I miss them, those old friends, as they are only in and out of my life and days so fleeting that I am always left a bit sad for the small taste of time we were able to share. However, they are still there with me, still in my constant prayers and memories, and each time we just start where we left off.

I know my son will now have those memories up to this point in his life with these soon to be “old friends”. He will be making new friends in college next year and someday, they too will become his “old friends”. So goes the cycle of life and the beautiful additions to each of ours along the way. The friends are what make the journey sweet. I am so thankful for all of mine and I know he is as well.

I have realized something in my most recent years- I do not do well with change. I should qualify that by saying that I do not like change that is fast furious and without regard. I have grown to like change when it is slow to arrive and I have enough time to  reset my mind and heart to adjust. For example, I am ok with my oldest and first child to go off to college this fall. We have prepared for it, planned for it and he has been seperating a little bit for some time now. It is his time and I am ok with the changes it will bring to my life.

On the other hand, I dislike changes which are thrown at me, forced upon me and arrive without any warning. I am sure you have met people along your journey who have appeared to be one way and catch you off guard when they show a different side. Or have expected to have something carry forth that has been planned and then you are surprised with a change in schedule or lack of accountability. That is a horrible feeling-a rug being ripped right out from under you.

I  am enjoying the many changes in my personal life as well as the business. I have some really great ones approaching in the business such as my open house, the start of the Farmers market again in June, my new class schedule, revised menus….lots going on. Those are changes that have evolved and even though they are new, they already feel familiar as they are a part of the process and have begun to be a part of the big picture. I can count on the new and also count on the fact that it is all a part of where we are headed in this business.

I hope as a visitor to the shop, a participant in the classes or a client that has shared your event with us, that you feel some of that and can also count on what goes on here at To The Last Drop. I hope you will develop favorites from the menus, look for a class that is new but remember the place and faces that teach it, and over time I hope you will be able to change with us and help us to grow as well.

I wish for only good changes- accountability, high quality, responsibility, kindness and warmth, and professionalism as constants- and new dishes, varied classes, fun events and additional staff and faces to meet as the good changes.

I have strived for that in my personal life with my kids. Lots of things have changed over the past years and will continue to change. I hope for them that the constant is me and who I am and my love and devotion for them. I strive for that in my professional life as well- to have the constant of To The Last Drop always being the same little shop and business that it is….with no rugs being pulled out, no bad surprises. We are here- come and see.

Soups:

Tuscan Tomato

Carrot Ginger

Cream of Asparagus

Chicken Noodle

Potato Corn Chowder

BBQue Pork Tenderloin

Grilled Salmon Salad- salmon fillet over greens with oranges, snap peas, scallions and a ginger dressing

Chicken Parmigiana

Fresh linguini and roasted Red pepper Marinara

Pasta Salads

Curried Chicken Salad

Signature Chicken Salad

Red Skin Potato Salad

Signature Baked Beans

Salsas: Black Bean and Corn and Signature Mango

Spreads: Shrimp Spread and Sundried Tomato

Soups:

Carrot Ginger

Cream of Asparagus

Potato Corn Chowder

Tomato

Chicken Rice

Pork Barbeque

Chicken Parmesan

Crab Cakes

Signature chicken Salad

Curried chicken salad

signature Baked Beans

Red Potato salad

Assorted spreads and breads

I hope that many of you had a wonderful Mother’s Day- I certainly did! I had special time with all three of my teenagers- a rarity with busy lives and the competition with all their friends and social events. The day was filled with walks in the park, beautiful flowers, loving notes, many hugs and a dessert which will now be a part of my catering menu- Wheezie’s Strawberry crepes! Delicious (and she even cleaned up the kitchen!)

I had the opportunity to travel to California last week- Monterey and Big Sur. Other than the much needed break from routine and the special company- the other benefit was the wonderful food and settings in which to savor it. The first stop was Monterey where we stayed at a warm and cozy Bed and Breakfast that used to be the Mayors Mansion- Old Monterey Inn. It was filled with history and the special touches that you hope for in a bed and Breakfast. The mornings were filled with great conversation amongst the Innkeeper and all the guests over a breakfast that could have been all three meals for the day (you bet I asked for those recipes!). Dinners were spent exploring the many restaurants in Monterey and complimented by the local wines and delicious fresh preparations that are so indicative of California cuisine.

On next to Big Sur which was to my surprise and area….not truly a town. We stayed at an incredible and unique place- The Post Ranch Inn. The ultimate in simplicity and luxury all at the same time. With attention to detail and respect for the surroundings it inhabited, it was a constant source of peace and beauty along with the terrain of the area it was in. Big Sur provided endless views and coastline that takes your breath away that can be viewed by the trailheads that lead you to special and hidden views.

The few restaurants there were a combination of eclectic and unique cuisine with of course the added benefit of wines and local cheeses that were very special. Our mornings were overlooking the Pacific Coast, lunches usually were nuts, fruit, cheeses and wine and the dinners were a culinary experience filled with unique offerings and of course….more wine.

I will be posting some recipes and travel recommendations from this trip in my first newsletter which will be sent out monthly beginning in June. If you would like to receive it, please sign up here on the website or stop by the shop and pass along your email address. Hopefully you will find within those pages some fun ideas, recipes, travel notes and local notes.

Until next week…