WELCOME TO THE BISTRO!!!
And another fine week it has been! It was so nice today to catch a break with warmer weather. I had to peel off layers while riding and the pups have been very happy to be able to actually take a walk and stretch their legs. I’ll have to say though that the dirt roads are slick and slippery so we pile in the car and head for town. No complaints, all is good.
Sharon, Nancy and I recently did a “girls morning” and attended a Zingtrain in Ann Arbor entitled “Awakening Compassion at Work.” I’m an advocate of Zingerman’s training sessions and this one particularly was immediately interesting to me. Jane Dutton, a Robert L. Kahn Distinguished University Professor Emerita of Business Administration and Psychology Ross School of Business of the UM, was the presenter. She was incredible. The whole program was inspiring and mind evoking. I consider myself, Sharon and Nancy very compassionate women. It may manifest itself in different ways but there is a thread of empathy, kind-heartedness and concern that weaves through our core values. Jane’s definition of compassion is a “heart’s response to suffering” that involves noticing pain, interpreting, feeling and taking action to alleviate it. Pain and suffering come in many forms: loss, loneliness, fear, anxiety, depression, stress and illness. In this wake of pain evolves the compassion we can direct towards others. As a Compassionate Actor or Provider, we can provide positive emotions enhanced feelings of being valued. Those who witness the giving of compassion have more motivation to act for common good. So, how do we awaken more compassion in people? Notice suffering. Your body can sense someone who is in stress. Be available, interact and humbly inquire when you feel the need. Be empathetic, listen and suspend judgement as it immediately negates compassion. Just “do something.” Show you care whether in the workplace, home or for those in need. A good society is built on caring, empathy and kindness.
Sharon and crew have some awesome Chalkboard Features Per Se. For a Starter there is Tempura Battered Buffalo Shrimp with Celery and Blue Cheese for Dipping. Bistro Plates include Black Angus Osso Bucco – a 1# Beef Shank Braised in Red Wine, Beef Broth and Mirepoix Served Over Mushroom Risotto; Oven Roasted Thai Style Haddock Accompanied with Green Coconut Rice, Stir Fried Veggies and Yellow Curry Sauce; Chicken Parmesan Basil Crusted, Topped with Fresh Mozzarella and Presented over Linguine Tossed With Marinara and Lastly Cajun Perch Accompanied with Dirty Rice, Southern Style Succotash and Roasted Jalapeno Tartar. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND WISH YOU MANY MILLION DOLLAR DAYS!!!
XO, MARY, NIKI, PICASSO AND Z