Evas Brickhouse

01/07/2015

01/07/2015

Danny Gomez stopped by earlier to inform me of Jim Thompson passing, of course I was saddened to hear about it. Jim had stopped by a couple of weeks ago to say hello and we chatted a bit about the knives he was making for his friends. To me the knives sum up type of man Jim was, he spent hours upon hours making just a single knife and yet the knives were not for sale. While pounding out each blade Jim already knew who he was going to give it to, I believe he found enjoyment in recalling special times he had with the person who was to receive the knife while he crafted it. When he presented the knives he didn’t seek credit or anything in return… his giving was pure of heart.
Jim was a good man and I feel honored to have known him and to have him consider me a friend.
To those who received one of his knives what a treasure you have, just as Jim enjoyed thoughts of you while he forged the blades I have no doubt fond memories you shared with him will come forward each time you use the knives.
Salute my friend,
Kent

01/07/2015

Sundays 5-course Menu
1) Tuna Pokey: A Hawaiian dish with fresh small pieces of tuna, chopped garlic, red onions, shallots and green onions mixed with soy sauce, sesame seed oil, a dash of mustard, Worcestershire sauce served on a romaine leaf with toasted sesame seeds.
2) Fresh Caesar Salad
3) Shrimp pasta
4) Lightly floured fresh Grouper slowly pan fried with an Italian side dish called Turta: Cooked white rice, steamed spinach and parmesan cheese mixed together once cooled with an egg, a little olive oil and a pinch or two of salt then laid into a brownie pan and baked for 20 minutes.
Kahlua and Baileys Cheesecake for dessert.