First things first. My beautiful wife Jenny has taken ill with a
rare condition that has temporarily taken the use of some of her
major muscles.
First things first. My beautiful wife Jenny has taken ill with a rare condition that has temporarily taken the use of some of her major muscles. When I sent her my original column lead-in, she said, “I think it’s too vague, why don’t you just tell people it’s Guillain-Barre Syndrome and that I’m in a wheelchair. That way people who choose to can find out more about it.” As usual, she’s right, so I revised. It’s been a nightmare stretch, painful for her, and trying for the many people who love her. She’s going to recover – thank God we caught it relatively quickly. The prognosis for full recovery is very good, but it will take some time and effort. Her Jenny’s Kitchen cooking column, sadly, will be taking a temporary hiatus, though she has vowed to dictate a column to tell her readers more about what’s going on before taking a break. That’s Jenny, she takes care of people, and her readers are no exception. She is in good spirits given the circumstances and in exceptionally talented medical hands. She certainly would appreciate an e-mail from readers to jd****@****ic.com.
Jenny and I have met some amazing people in this scary and bleak journey, and there are quite a few thank you notes ahead. We’ve also met Alma, the rehabilitation dog where Jenny is staying. She’s the sweetest Golden Retriever-Golden Lab mix and an expert in carefully placing her head in a person’s lap. So, I’m even more of a pushover for events like this Sunday’s Pet Wash Fundraiser to benefit the San Martin Animal Shelter at the Depot Center next to Book Smart, 88 East Second St. in Morgan Hill from noon to 3 p.m. Girl Scout Troup 61313 is teaming up with Cherisse’s Hair Salon to offer dog washing services, but I’m not sure if Girl Scout cookies will be given out to waiting patrons. I do think that the Girl Scouts should sell doggie cookies along with their standard treats each year.
The Gaslighter Theater downtown continues to bring in tasty entertainment treats for Gilroy consumption. Grisha Goryachev – a world famous Flamenco guitarist – will be appearing on Saturday, Aug. 8 at 7 p.m. His flying fingers will present works by Sabicas, Paco de Luca and Vicente Amigo. Check out the video at www.grishaguitar.com and grab a $10 ticket at 1-800-838-3006.
A little Flamenco background music to accompany the Farmer’s Market at Garden Accents held every other Thursday from now through Oct. 11 would be nice. Garden Accents is the place with all the pottery you see from the freeway at Masten Avenue and U.S. 101. The grounds are lovely and the produce is local with the Bonino Family from LJB Farms delivering tasty and farm fresh goods …
No matter how hard I try, I always have to double check myself when I write LJB Farms to make sure I don’t turn it into LBJ Farms which would incorrectly honor the former president Lyndon Baines Johnson …
Wish I could summon a former president to get the fire fuel left over from the bulldozing whack job Caltrans commenced months ago and left beside Hecker Pass Highway just west of the turn into the Elks facility…
In other highway news (how’s that for a segue?), a popular and busy turn lane at the Red Barn flea market on U.S. 101 near Aromas south of Gilroy at San Juan Road will be be permanently shuttered by Caltrans for safety reasons. Hopefully, Caltrans won’t tear down the Red Barn and leave the planks by the side of the road waiting for a cigarette butt on a hot day …
It’s not been hot. And that’s weird for Gilroy. It’s been cool. And that makes me worry that the Garlic Festival will be hit with the dreaded heat wave. Hope it’s not hot when the festivities roll around on July 24, 25 and 26 with the fabulous Fabio Vivani, star of the popular “Top Chef” series, hosts the Iron Chef-formatted “Garlic Showdown.”
Across the pond in the Azores off of Portugal, a couple of veteran Garlic Festival pyro chef bros, John and Pat Vickroy, lit up the town (see above) with Gilroy’s scrumptious traditional Garlic Festival calamari and shrimp. More on that later … meanwhile, I can’t wait to feed my lovely wife, as a I do every year, some delicious festival calamari and share a red-sauce kiss …
Mark Derry is the editor of The Dispatch. Reach him at ed****@****ic.com.
