Everytime I see that car...

First flowers!

Good morning spring.

A busy weekend.

After a slow few weeks, business has been booming in the restaurant.
Last night, we served over 200 people, and tonight we came within 10
people of breaking our record (2% less than the record isn't that far
off).

It was Val's 50'th birthday (though I have a hard time believing it)
and she was in with a bunch of her friends. When it was time to sing
to her, I was kind of in the weeds but I jumped away to sing.

Later somebody got pulled over in front of the restaurant, but I don't
think they were coming from us because no one had left for a while.

Oliver, who is our mascot and cracks us all up with comedy gems too
numerous to count, was obliging enough to participate in a left over
cake glamour shot at the bar after hours.

I have no idea.

So we are almost done with a Solair Retractible installation in Noho
and all we have to do is set the electric motor so it knows when to
stop rolling out and in.

We only do this kind of installation a few times a year, and I always
have to look in the book to figure out how to set those limit
switches. I tried to set them a few times until I got pissed off and
started to say nasty things to the motor and Roger said something
like, "Watch out for Jay when he starts getting sarcastic."

Since we couldn't figure out what was wrong with it, we decided to
take apart the switch. Of course we have no idea about electrical
work, my feeling is that anything invisible that can kill me is better
left to sweaty guys with low waistbands and their proteges.

It looks like a circus canvas

But it is actually Margaret's new awning for "Ollie's Down Under"

Taking a break

Its sunny in town today where Roger and I are putting up a retractible awning for a restaurant that was damaged by the fire this winter.  Yesterday felt like the first real day of spring, but today its really windy and it feels like late winter again. The  
Yankee life is always interesting.

I ate at work on a day off.

Eggplant poppers with a roast red pepper coulis and peanut ginger
sirloin tips.