And the doors are open…………………….. Blog #54

Hello everyone. Sorry it’s been awhile. I’ve had quite an interesting, but slow, two months.  I did go back to Toronto for my competition (Discovered Chefs Culinary Competition). I was lucky to have made it to the semi finals in January but didn’t fare very well this time. I ended up getting cut after the appetizer round!  However, it was a great experience and a wonderful opportunity. I attended the after party and met famous Chefs such as David Adjey, Anna Olson, Christina Cushing and Glen Palozie.  I didn’t win but I loved every minute of the competition. Plus, the two nights away from the Resto were actually a nice break.  What’s new at Le Bon Marché you ask?  I’m starting to get live music on the weekends so stay tuned for info on upcoming entertainment. We also did our first Green Hour (“L’heure Verte”) dinner in February. It was a great night and I was pleased with the outcome. Last week we were able to open up the garage door for the first time. The sunshine was beautiful. We doubled our business on those days and it was nice to see ppl sitting outside enjoying lunch and dinner. Sol, my cook, has put in his notice as he is off to Huntsville to show off his talents. We’ve replaced him with Josh. Josh has been “picking up what I’m putting down” already and he is gelling with Cam. Kenny and Jann were away for a bit as well. Kenny is back now and Jann will be with us at the end of the month.

So with the good weather on its way, I see nothing but busy days and good times at L.B.M. Have a great week everyone and I’ll blog at you later!

Glenn

Due to Popular Demand…………………….Blog #53.

Hey everyone. Hope you are well. I (although completely knackered) am very well. I had a busy week so let’s get to it.

I had the Food Competition on Monday evening so it was an early morning at the resto in order to do the regular cleaning and do the orders before hopping in the car at 2pm and heading to the big smoke.  The Competition, (Discovered Culinary Competition) http://www.youtube.com/watch?v=tnzDxUD5OFA , has the same format as the T.V. show Chopped. 4 chefs go head to head in a black box competition meaning you get a box of ingredients that are unknown to you until exactly when the competition starts.  Than you have 20 mins to come up with an appetizer. At the end of the first dish, they judge you and they vote one chef off. Then there is the entrée course with the dessert course being last.  After each round, a chef is eliminated until there is a winner. I was really hoping to make it past the first round as A) I didn’t want to be the first kicked off and B) that’s a big drive for a 20min job and then drive home.  Well, I got lucky. One chef actually didn’t show up so no one was eliminated after the first course. But the whole thing is on a points system so we still need to perform. My ingredients were as follows: shrimp, honey mustard, asparagus and chorizo sausage for the appetizer round; the entrée round included blood orange, cocoa powder, pistachios and Libre-Terre Korean beef short ribs. The dessert box held apples, ginger snaps, passion fruit juice and Greek yoghurt. I made it up to the dessert course but now came the moment of truth. I was nervous since I don’t consider myself a pastry chef by any means. But on the other hand, I didn’t think I’d win so there wasn’t a lot of pressure on me. I wanted to just have fun with it. So, we come to the moment when they pull the lid off the plate (to show who the winner is) and bam!! It was mine. I couldn’t believe it. I won. My first competition in eight years and I pull of a victory. Then the interviews began. I did interviews for newspapers and TV. I was so happy. I drove home that night, got in at 3am and basically fell into bed. I was up at 8am Tuesday and back to work. You’re only as good as your last meal and today was a new day and it was time to get back to work. Ppl came into the resto talking about the competition! That’s the good think about having a marketer as a best friend. He gets the word out to the right ppl. I, and more importantly, Le Bon Marché were on the radio in several papers and even got to do an interview with CTV. This is great. I don’t have any money to advertise so winning a competition is the next best thing. Free publicity!!! Hahaha.  Now truth be told, I didn’t win the competition yet. I only won the one round. I go back on the 4^th or 5^th of March for the semi finals. The finals if I win, will be held on the 6^th of March at the CFRA show in Toronto at the Direct Energy Centre. Now here’s how different we (in the hospitality industry) are. If I win the whole thing, the grand prize is a trip to Spain to work in a 3 Michelin Start Restaurant under the Chef. How’s that. You work your butt off and the prize is to go work. Ha ha ha. How do I feel about this? I @#$%&*ing love it!!!! To work in a 3 Michelin Resto for a week would be a dream come true.   Now for my L’heure Verte menu.  Due to popular demand, I will feature my winning dishes during this event so make your reservations now.  So back to reality. Tuesday night we got a massive snow storm.  We had a reservation of 10 and I was afraid they would cancel.  Surprisingly they didn’t. And thankfully as well, as they were the only 10 we did that night. But they were great business men to serve. At the end of their meal, one man said to me. “I travel all over the world with my company and this restaurant is right up there with the best. The food was fantastic”, he continued on.  Man, what a high I was on. Wed and Thursday weren’t the greatest. I think the snow scared everyone away. Friday was a good day and then Saturday was upon us. We had a function for the Shriners at the Shrine Club for 75 ppl and the resto was booked up like crazy as well. We had a jazz dinner band in called Twilight. Apparently they have a big following. We were a little short staffed between the restaurant and the outside catering and Kyla was a tad nervous.  I sent Kyla and Gord over to the Shrine and Sol and I carried out the battle at the resto. Jake also volunteered to help out at the Shrine Club.  He and I have worked many functions together with Sheridan Catering so I knew that with his guidance at the front of the house and Kyla’s cooking at the back, we’d be in good shape. I wasn’t worried at all. Sometimes you work well with ppl and sometimes you don’t. This night, Sol and I worked perfectly in tandem. We busted out 53 ppl, which for us is a great night. I had asked a few friends to help me out so I want to say a big Thank You to Jake, Michelle, Darren, Ruth, Caleb and Patty for helping out. I didn’t get home till 3 am and that’s the way it should be on a Saturday night. After everyone was gone, I sat at the bar, sipping a Diet Pepsi just soaking in the moment. I got home, had a hot shower, watched T.V. till 4am and crashed. Sunday I relaxed, played with the kids and went to a meeting with Jake. Tomorrow it starts all over again…. the cleaning….the orders…..

 With that, I hope this week is another good one. Thanx for reading and I’ll blog at you next week.

Cheers, Rusty Chemise.

There by the Grace of God go I……… or do I? Blog #Rocket Ronnie Sheridan

Hello everyone. Well what a couple of weeks it’s been. A thousand pardons for not blogging last week but I had to go home to take care of some family matters.

Right, I left you last time with New Year’s behind us and I had a new positive attitude towards 2012. Well, adversity once again flew in the face of Glenn Sheridan. The first Tuesday back to work (Jan 3), we had a really good lunch. Dinner was well on its way when, lo and behold, I saw a fire truck pull up out front. Being a curious George, I went outside to see what was going on.  The store 2 doors down, was engulfed in flames!! And let me tell you it was raging! So I could tell that with all the fire trucks on main street, we were probably done for the night. I felt so bad for the owners. I mean, I’ve seen fires before but, you never know what the person has really lost. Yes insurance will cover “things” but pride, blood, sweat and tears can never be replaced. The fire brigade got the fire out pretty quick or so I thought. Kyla needed a ride home so I thought I’d take her home and come back and see what would happen to Le Bon Marché. When I got back, the entire upstairs of that business was a light. Now it was serious! I watched the brigade work diligently. My brother Ken was a fire fighter and is now a Fire Marshal (or what ever they’re called today) so it was neat to watch these guys doing their job. I understand a bit more now what Kenny went/ goes through. As I said before, there’s nothing like watching someone do what they do best. And these guys were amazing to watch. At 11:30 the fire seemed to be out and I got a hold of the Chief to ask if he thought LBM would be alright? He said we should be ok. So with that, I left to go home for the night.

Wednesday I came in at 10am only to find the fire burning again!!! I got a hold of a fire captain and asked if I could go in and look around LBM. He accompanied me inside and we did a walk through. To my astonishment, there was not a single bit of damage. No water or smoke had come in. What a relief I thought. Unfortunately, I couldn’t open Wed because of safety reasons. So I left to do a couple of business errands, had lunch with Jake then went home and played Legos with the kids. I built a plane FYI. Thursday morning, I was back in town and to my horror, the street was closed off. The side walks were also closed off too. We did two ppl. Here I was, lucky enough to escape damage and yet I was suffering anyway. I hit facebook and called ppl telling them we were still open. But it made no difference. Friday I went to a DIA Press release to find out what was happening. I had already talked to Ken, and I had a feeling that things weren’t going to be good for LBM. While at the press release, a reporter asked if she could have a few words. I didn’t know what to say. Jake and Amy are always on me for being negative, so I told it how it was. I was lucky to have escaped the fire but unless ppl came to support the downtown, we would be closing the doors. January is a bad month for the hospitality industry as it is. This could kill us. We did 5 on Friday.

Well, Saturday we opened up at 11am and ppl were waiting at the door! “We read your article” they said and “we’re here to lend support”. A City Counsellor was the first one in. Some of these people had been into the Resto and loved it and others were there just because they didn’t want to see us fold.  My favourite (which almost put me in tears), was a little old lady who said. “I want to support you but all I can afford is a bowl of soup”. I’m a pretty insensitive guy but that lady really hit me hard.  I was beside myself.  This is what you watch on T.V. Small town disaster and everyone pitching in to help. I was and am still, in awe at the ppl who came to my side in a time of need. One owner, who also lost her business to the fire, came in to support me even though she had lost everything. Wow!!! I refused to let her pay.  I just couldn’t.

So Sunday comes around and I had to do my family thing for a few days. Kyla was left running the show. I took off. Then another shocker hits me. Two Resto’s in town (good ones too) closed their doors and were gone. Wow just like that. I don’t think this person is in trouble, but it just goes to show you, you never know what someone’s going through. This is why I like this blog. Anyone who knows me will tell you. I tell it like it is and I don’t mince words. That has resulted in what I call, a low friend count. However, I am very honest and loyal to the friends I do have.

Friday I had to don on the whites again as Kyla needed a couple of days off. Wow my retirement from the kitchen lasted 12 days. Call me Troy Aikman ha ha ha. I had a great time being back in the kitchen but Kyla is back next week so back out front I go. Now I’m friends with some of the staff from the Japanese restaurant Kabuki House.  Anyway they called me up on Saturday and said they wanted to come to Le Bon Marché for drinks and dinner. I said sure, can you bring me some sushi? They agreed and brought me some over. So there we were, sitting in LBM, they were eating French food and I was eating Japanese food. Absolutely brilliant!!!  It’s great to be working in tandem to make North Bay a dynamic place to dine. We have the talent here. Ppl just need to realize it. I apologize for the winter menu being late. The fire and my family thing set me back a bit. I hope to have it out by next week. I wrote the “L’heure Verte” (coming Feb 7^th) and the Valentines Day menu’s today. We will also be having a poetry reading on Valentines evening as well. As you know, Le Bon Marché is “just a little bit different”. Do I ever get a day off you ask? Ya right!!!  Tomorrow I have to clean the Resto as per usual and do a post fire interview for the local paper then it’s off to Toronto for a food competition that I entered a few weeks ago. I’ll save the details for next week. Ahhh!!!  Under pressure and not enough sleep. I love it!!!! So having said all of the above, this past week was a good one.  We got a couple of parties coming up and I’m counting down the days to where we can open that big garage door and get really rocking!!!!

So with that, I’ll bid you adieu and look forward to seeing you at LBM. Have a great week everyone.

Cheers Rusty Chemise. 

You got 12 mins. Go. Blog #51

Happy New Year to everyone out there. Now I received millions and millions of fan letters as to why the last part of Blog #50 was encrypted. I wanted to see how many of you out there were reading it. Ok I can’t lie. I really don’t know why I did that. But if you put your curser over the white space and double left click it magically appears.

So let’s talk about the Resto. We had a pretty good week to end the Christmas season.  We were closed for a few days which gave me a much needed rest. I went to my family’s for the holidays and really did nothing but sleep.  I came back on the 29^th and had a really good day.  Friday was ok and then Sat was the big day and for the first time, I was nervous although I’m not sure why.  Maybe it was more excitement then nerves. We had to seatings and the menu was as follows. 

                      Seating one 6pm – 8pm

Escargot napoleon French snails, bacon, garlic, spinach finished with a chardonnay cream

Frenched Provimi Veal Chop with fondant potato and eggplant caviar with sauce bordelaise

Baby pears soaked in cognac with strawberry ice under a sugar cage

Coffee and Smoking Le Bon Marché Pralines.

Seating two 9-pm-12am

Fantasy of Goose Liver with quail egg, with a moat of Gewürztraminer Jelly and Melba toast

Rosette of Canadian scallops dressed courgette blossom, port truffle sauce.

Slow braised oxtail and fillet of beef on white bean ragout with shallot tart.

Peach Nellie Melba

Coffee and Smoking Le Bon Marché Pralines.

Includes one glass of champagne at Midnight. 

The menu was one that I’m very proud of. I learned a lot of the dishes in Britain. When I bought the ox tails, I could hear the cooks screaming bloody murder. I told Kyla and Sol that at the SaVoy we were given 12 mins to debone one tail. After showing them how,  I said, “your turn”. They started at it I could see them struggling but not saying anything.  By the last one, they had it down to 15 and 13 minutes respectively. That’s the great thing about making the dishes from scratch. I get to teach ppl what I’ve learned and they get to learn something that they probably would never see anywhere else.  The Foie Gras pralines are another favourite of mine. To cut into them and see the layers of green spinach, pate, the white part of the quail egg and lastly, the bright yellow of the yolk, oozing out ever so slightly is perfection!!!! It is a very difficult dish to create and it’s such a thrill to see it come together. I also found out that if you through a little dry ice into warm water and serve truffles on it the crowd goes wild!!!!  Ha ha ha. It’s the old Smoke On The Water vs. Lazy scenario. Oh well a happy guest is a happy guest.

Alexis and Ted were there to provide musical entertainment. They were even nice enough to learn my favourite Nora Jones song which they performed flawlessly. I had some dry ice left over from the dinner and put it at their feet so that it was kinda like an Adele meets Ozzy concert.  Ha ha ha. I was very happy with the night and we laid the first building block down for years to come.  Everyone had so much fun that we lost time and missed New Years and had to do our own count down at 12:01.

So that was our Holiday season rush. For our first time out, I was very happy and proud of the team. On a sad note though, the 31^st was Brendan’s last day. He is leaving for New Zealand in a few days. The poor bugger. I feel so bad for him. Tomorrow, I officially start as a server. And lucky me, we have a 16 booked for lunch.  Now I’m nervous!!!!! So that’s it from this side of Lilith until next week. The News Letter will also be out this week so if you want a copy, email me at: glenn@lebonmarche.ca and I’ll add you to the list.  Have a great week everyone and I’m wishing you all the best in 2012.

Cheers

Rusty Chemise. 

And the hits just keep on coming………… Blog #50

Hello all. Hope you are all well and safe on this Christmas season.

This past week at Le Bon Marché was great!!!! We were busy all week with a lot of parties and larger groups coming in for Christmas lunches.  Friday night, we had a rather large Christmas party. They booked out the Resto from 4pm on. The function went off without a hitch. Dinner was great and then afterwards they let loose. Jann and Brendan rocked the house. It is so gratifying to see ppl at their full potential. I watched Brendan and Jann busy behind the bar, making drinks, moving in tandem, talking with ppl, all four limbs moving and doing it with a smile. I could tell they were happy, in their element, doing what they do best. It was awesome. The food was great too. Kyla is doing such a wonderful job and what I like best about her is she seems to pick up what I’m putting down. I don’t need to stand over her. I tell her what I want and she delivers. It’s pure brilliance I tell you. Buffets are fun. You do all the work before hand and then you have to stand around until its time to tear down. The convener wanted the buffet to stay out for a while so Sol, Jacob and I turned the kitchen inside out. We ripped the hoods apart and cleaned like crazy. A clean kitchen is a happy kitchen and a clean kitchen produces clean food. I can’t stress that enough. Yes we all have these titles of Chef, Sous Chef, First cook and what not but the truth of the matter is you spend most of the time cleaning. I’m proud of the fact that our kitchen is the cleanest I’ve ever worked in and to hear my cooks and wait staff say that to me as well.  It makes me feel really good.

Saturday, it was just Kyla and I for lunch and we did pretty good numbers. In fact, they were almost like “Summer Saturday” numbers and that made me feel wonderful. Saturday night my server was a no show. She had apparently told me last week that she had plans but I guess I forgot. So I served Saturday all by myself. I think I did really well even though I did make just a couple of mistakes. I got tons of compliments though. “The food is the best in town” and, “ I was so happy to see that you didn’t have club sandwich on the menu.” One compliment was kind of a back handed one; “with food like this, this is why you aren’t in New York.”   Maybe we’re starting to turn ppl around to what we’re trying to do. Saturday night, I went over to a friend’s house and watched the food network which was a first time in a long time for me.  I was actually inspired again. Chef Masaharu Morimoto is simply amazing to watch. I really don’t like these reality shows because they’re full of BS but you can still pick out the masters of their crafts.  He is definitely one of the masters.

So next week is the last week before x-mas and I hope it’s another good week. Then, New Years will be upon us. This will be the first time in years I have not spent New Years with Jake and Mitch. I’m kinda sad about that but I’m really looking forward to cooking New Years Eve dinner. It’s such a special night, one that a lot of ppl really enjoy before settling down for the winter. Remember, we only have 2 seatings available so book early to ensure a spot at LBM.     So with that I shall bid you adieu. I may not blog next week as I’m going home to see my family for the holidays. I’ll be away for a short visit and we open back up on the 29^th.  So I wish all of you a happy and safe holiday and we will talk to you in a bit.

Cheers

Rusty Chemise 

Now for something completely different……… Tribulation. Blog #49

Hello everyone. Last week’s blog was a bit of a downer, I know, but I believe if you set out to do something you gotta do it. I set out to write this blog. Any business owner will tell you that the first year is tough and unfortunately, I’m no exception. So in five years, when every blog is positive and happy, we’ll have these to look back on and laugh.

So here’s a little taste of the future. This past week was great!!!! It started out rough but got better as we moved on. We started Christmas parties and it was just what the doctor ordered (both financially and morally).   To have the Resto full was a big boost for everyone. Waiters made tips, the cooks were busy and I was just happy to have a full Resto. Since we’re in our first year, it is imperative that we make a good impression. We need repeat business next year and of course, if we can make these ppl happy they’ll talk to other ppl. It’s the best advertising you can get. Word of mouth is the key. Now I really don’t know how many ppl actually read these blogs but since we are here and my advertising budget is tight, I want to let everyone know that we do caterings both on site and off. We do cooking classes at the resto and at your home. Basically, if it has to do with food, I’ll do it! I also want to reiterate that just because Le Bon Marché is a French restaurant, I am well versed in other disciplines of cooking as well. My long and gypsy career has taken me far and wide and has allowed me to work with many ppl of different ethnic backgrounds. Can I make sushi like a sushi chef who has had a six year apprenticeship? No of course not. But I can make damn good sushi. So I just wanted to put that out there.

Back to the Resto. Saturday we were busy.  I took care of service through lunch and helped our new French speaking server Stephanie, through dinner. She, however, only works Saturday nights, therefore if you want a French speaking server, Saturday is your night!

 My waitering skills are improving and if I may say so, I really enjoy bartending. Steph asked me to work the bar and I realized that making drinks is fun. You get to create and this of course, is what turns me on as a Chef. I got to make a rusty nail! I know, anyone reading this who’s in the Business, is laughing right now but I loved it. I guess I’d better download the movie Cocktail and start practicing eh…..lol NOT!!

So, my blog is just a short one this week. I have few more parties next week and then it will go quiet till New Year’s.  Once we’re into January, a whole new slough of Trials and Tribulations will be upon us. We will be closed Dec 25, 26, 27 and 28 and opening up again on the 29^th as normal and closing at 4pm on the 31^st.  .  The New Year’s menu has two sittings.  To see what is on the menu for these two servings got to my Facebook page http://www.facebook.com/pages/Le-Bon-March%C3%A9/151752721513844.  It will be posted tomorrow.

Well that’s it for this week. Have a great few days everyone and we’ll blog at you next week.

Cheers

Rusty Chemise.

Marco retired at 39. He’s no better than me………….. Well maybe just a bit. Blog #48

Hello everyone. It’s been a few weeks since I’ve blogged. Amy told me a while back not to write negative. “No one wants to read negativity” so on that note, I haven’t written. Not much has been going on and no one seems to be eating out. I’ve talked with other Resto owners and it seems ppl are just going to the chain Resto’s. Sad, I mean you’ve got all these ppl up in arms about the 1 percent of the world’s population owning all this wealth and yet they go talk about it in a chain restaurant. Weird, but I digress.

We did participate in our second, twenty third annual Christmas Walk and we were prepared this time. Or were we? We had 40 ltrs of hot chocolate and 700 absinthe cookies. That’s not a typo either, I really mean 700 cookies! The hot chocolate lasted 40mins and the cookies were gone in 120min. Jake could not help me this year so Amy stepped in. She rocked it out! And she speaks French. Who knew? I didn’t, but then again, I didn’t know what colour Jakes eyes were. Ha ha ha ha. We had a great night. The word on the street was that we had the best hot chocolate and the best entertainment downtown. We had Ted and Alexis again. Man this woman sings like a dream. I’m trying to book them for NY’s also and I’ll keep you posted on that.  

Today is Saturday, Dec 3^rd and just another typical day at the restaurant. I’m serving for lunch and Kyla’s cooking. A Server will be in at 5pm to do the front of the house. I’ve had to make some big decisions in the past few weeks; hard ones and ones that I’m still not sure if I’m happy with or not. But sometimes life dictates to you what needs to happen and you have to play the cards you’re dealt with. In many talks I’ve had with several ppl in the past few weeks, and after many, many long hot showers, I decided to make a change. Like I’ve said before, I’m very happy with the back of the house. The food is awesome and the kitchen is clean. I’m just very discouraged with the front of the house. It’s not quite what I wanted and I’m just not happy with it. So in the spirit of my father, who always says “If you want something done right, you gotta do it yourself”, I’m going to the front of the house to work. Brendan is leaving in January, Derrick is happy at another resto and Jann can only work a couple of days a week. This situation coupled with the fact that Kyla asked for a raise, I feel there is no other choice but to step away from the stoves. Kyla is awesome and definitely does deserve a raise.  With that, I’m giving her more responsibility and she can run the kitchen. What an amazing opportunity for her to run a kitchen at the tender age of 22.  She’s got the ability and I believe in her. Also, I’ll still here on the premises. This reminds me of my first Chefs job. I was 23 and the owner/chef was not cooking but the head office was upstairs so he was never far away. It was a great confidence builder. I’ll be going out front to manage. I’ll still have servers but that’s it. Just servers with limited scheduling and I’ll take care of all the ordering, cleaning, the till and everything else. They’ll just come in and serve then take there tips and be gone. I’ll also take care of the specialty evenings and events.  I was thinking about dumbing down the menu in order to maybe get more business, but I feel I would be selling myself out and that would make me so unhappy. So in January, the new winter menu will be on the same lines as previous menus however, I’ll be adding a separate sandwich menu for lunch.  Something that business people who are in a rush can order from and have time to eat before having to return to the office.  That’s our society today; fast, fast, fast!!

But enough about you and your needs, lets talk about me now! Ha ha ha. I’m not sure how I feel about leaving the stoves. For starters, it’s all I’ve done for 26 years. Secondly, and this is the biggie, I’m not leaving on my own terms. I wanted to be successful and leave Le Bon Marché, open up a second resto and be too busy to cook. Sadly, I don’t think that this will be the case. I’m leaving to go out front and get the front of the house in as good a shape as the back. As an owner, I’m happy and excited, but as a Chef…? I guess it’s like a race car driver being told by a doctor that he can no longer race. Also, a  completely selfish thought, if we get, WHEN we get, our 4 diamonds, Kyla will be the cook. I’ve tried for so long to get to the top of the game. I wanted Cameron’s resto at the Hilton in Glasgow, Fail. I wanted to move up and be a senior Sous Chef at the SaVoy, Fail. I wanted 5 diamonds at the Fantasyland Resto in Edmonton, Fail. !@#$%^&*!!! Now, in order to reach my goal, I may have to step away from the stoves…. Ya ya ya, I know, I’m the owner and it should be just as rewarding, but it is not.  I’m a restaurateur now not a Chef. I could be like Gordon Ramsay and just take the accolades but I wouldn’t. I’m more like Marco White. If Kyla’s cooking, she should get the accolades. I’ll just be the one who helped her. I am still writing the menus after all and I’ll still want what I want.  However, I made my decision and when I set my mind to something, I do it! So starting January 1, 2012, I will no longer be cooking. I’ll be out front and Kyla will be in charge of the kitchen. It’s funny how we are only a couple of months away from our first year anniversary. How time flies and what an exciting year we’ve had. If you’ve been following my blogs, shaking your head and thinking that I’m crazy; I am. The other day a friend said to me, “You know, Glenn, I wish I knew what was going on in that head of yours.” My reply was “so do I”. Lol! You don’t have to be crazy to be in this business, but it sure helps. I feel very positive about 2012. Lot’s of great things coming down the pike.  Anyway, I guess that’s it for now. Have a great week and hey, if you got time, stop in and say hi! Lilith is waiting for you.

Rusty Chemise.