I’ve had a ‘hankering’ for a LOBSTER! (Yes, this SRQ-born native spent 20+ years in Tennessee). It was my birthday, and I was on a MISSION to go to a locally owned and run Seafood restaurant and satisfy my craving! Then, as often happens, I started vacillating (hey, I was entitled it was my birthday) and started dreaming about a Filet with Béarnaise! I can have BOTH (I said to myself and to my husband who was paying for it)! After careful research, we solicited the company of two friends and we made the southbound trip to the Saltwater Café in Nokomis.
Better known to her friends as Vivian Kehrer. Vivian is the proprietor of Sarasota Sally, a Dining Club that is both fun and cool. You get to eat for free at select restaurants on your birthday and many people have met and started friendships through Sarasota Sally. If you are a Restaurateur, the benefits are fabulous. You continue to be advertised on their website and Facebook page with your menu and photos that will bring in many new patrons. Their restaurants gain between 100 to 175 new customers a month on average.
The Florida State League is a Class A minor baseball league operating in the state of Florida. It is one of three leagues currently operating in Class A Advanced, the third highest of six classifications of minor leagues. Each team in the league is affiliated with a Major League Baseball team, and most play in the affiliate’s Spring Training Facility.
Now for some history: The league was founded in 1919, and has continued almost entirely uninterrupted to the present day. Most players in the Florida State League do not reach this level until their third or fourth year of professional playing. The League originated in 1919 with teams in Bartow, Bradenton, Orlando, Sanford and Tampa. The League closed down in 1928 and resumed playing in 1936, then they continued playing uninterrupted, except for the World War II years, from 1942-1945.
Laurie’s life has involved a lot of reinvention. Now, at age 60 plus, she has done it again. New location. New job. New relationship. New healthy lifestyle. She has embraced chaos, change, growth, and grey hair with equal abandon. The only thing that Laurie will never reinvent is her sense of humor. Thank goodness for that.
Perhaps I’m a little overly-concerned with the condition of my brain, but it’s scary to think that you could be entering full dementia and even your best friend might not tell you. Ask me the words to all the songs in the 60’s and 70’s and who played what instrument in what band and I would be the music version of Jeopardy’s Grand Champion, but please don’t ask me what I ate for breakfast because I can’t remember. And I don’t feel like digging in the trash, thanks.
It seems irresponsible to do nothing and not worry about whether you’re taking the right supplements, doing all those clever puzzles that Dr. Daniel Amen sells as part of his brain longevity infomercial on PBS, or reading enough material to keep neuroplasisity occurring ini your brain.I speak to my friend Liz every day. I report to her what’s going on, fill her in on anything controversial, and every single time we speak she says “you already told me that twice.” Then I start getting paranoid that I’m really losing it. And then there are the “talks” I have periodically with my significant other. Or are they lectures? (and should I be taking notes?)
Basil’s Flame Broiled Chicken and Ribs……Fast Food Without The Guilt!
If you’re like most working people, you just don’t have the energy to say “no” to your kids when they want a quick fix from McDonald’s. You’re also too tired and buried under work to go home and cook. A totally delicious alternative to eating fast food’s usual overdose of grease, sodium and sugar is Basil’s Flame-Broiled Chicken and Ribs.
The first thing you have to know is that there are four convenient locations, so you don’t have to waste a lot of gas to get there. The second fact is that Basil’s features fresh, not frozen chicken, delivered daily from a local farm. The wonderfully fresh bread that Basil’s features is baked and delivered daily to all four of Basil’s restaurants from a local baker.
