Well Friends,

Check it out – our new website is up, and I feel very powerful.  I mean – I can say whatever i want on here.  Amazing – they put people in jail for stuff like this in some countries.

Anyhow – as you may have already noticed, our site features wordy bios (sorry – that’s how I write’m) for the company, Ben, and me.  It also has a short (for me) history of the company, and an extended explanation of what interests us about our new adventures in restaurant world.  I’d go look at it now if I was you – it’s really easy to update, and if you wait, you’re liable to miss the embarrassing stuff my family will make me take out later, plus I’ll fix at least some of the more obvious editing mishaps, thus eliminating a opportunities for you to make fun of me.  (You guys know I made it through law school right?)

Anyway, I’m still trying to learn how to use all of the new site’s clever little features – like importing embarrassing pictures of Ben with “Flock of Seagulls” hair from 1987 – or transferring the 45 rpm records of his band, The Larry’s, (sitting in my office for some reason) into digital form so we can all enjoy their big hit, twistin’ by the ‘fridge’.  In fact, the more I think about it, the more excited I am about the wide range of things I might post (say if any of my family members weren’t as nice to me as I would prefer) now that I have control of the web editing process – very fun.

On a more serious note – thanks very much to Leslie Williams (www.williams-design.com) for her wonderful design work, Brian Birzer (www.birzerphoto.com) for photography, and Adam Holzband for engineering work.  We really appreciate it, you guys.  I promise to leave you alone for at least a couple of days.

TONIGHT’S MENU

On a less serious note – let’s discuss the menu.  Stephanie made a squash/mascarpone tart that we served with the fish last night.  Everyone said they liked it a lot even though squash was part of it.  And in deference to the heat, we’ve added a couple of new salads and a light vegetarian pasta.

One of the new salads features chick peas (or chic peas as once I mistakenly printed on the menu) with tomato, ricotta salata, and purslane.  The other involves slices of heirloom tomato – are their peak right now – with a side of amaranth greens and lambs quarters (that’s a lettuce, not the animal that goes baaahhh…).

The new pasta also features tons of heirloom tomatoes – at their peak this week, and soon to die off in the heat – along with extra virgin olive oil, garlic and loads of fresh herbs.  (MBB just emailed and said this  – “Just wanted you to know that the pasta with tomatoes last night was probably the best pasta dish I’ve ever had!  Perfect!  And the peach tart was superb!”)

Anyway, Ben bought more tomatoes at Boggy Creek this morning (Michelle – we’re saving some for you) .  Right now these tomatoes are serious better than sex – well, may not better than that one time when…  Oh never mind.  Seriously, we’ve got about one more week where they will be this good, so don’t miss out.  Come join us tonight.

Bon Appetite,

Murph