Dear Hi Tulip Friends and Family,

Can you imagine if there was social media back in the day? We could actually see our grandparents or parents walking 5 miles to school,,,up hill....barefoot....in the snow.... both ways...as they would have taken a selfie and posted it....like people are doing nowadays. Snapchat, Tik Tok, Instagram, YouTube and X, formerly known as Twitter. Every breath they take, every move they make, we will be watching you. Everyone wants to share their stories hoping to go viral and get sponsored. But where is the privacy? Where is the enjoyment of the moment without the phone in hand? I know, I know. We have to go with the flow. #inourgeneration. But are some of those even real? Or are they Deepfake? Along with all of the reels and posts come the comments. Wow. People sure are blatant when they can argue with strangers and comment on whatever they want with no worries of repercussions for hurtful words. Except for being BLOCKED. These days being blocked is like the “sticks and stones will break my bones, but words will never hurt me” but they really do and now you are blocked. Oh my goodness. Blocked! Unfriended! How rude!!

Technology is not a bad thing. There are plenty of good and educational aspects along with the negativity. Don’t know how to fix something? There is a YouTube for that. Can’t be with someone? There is Face Time for that. Checking out a new musical talent? There is Instagram for that. Screen Time is one of the big childrearing debates these days. Phones at work? Grrrr...people are so addicted to their phones.

I admit, I do like to scroll and watch short video clips on various subjects. It is like a 24-hour, on-call America's funniest home videos. It has commercials, but one can easily swipe right through those. I actually get some fun ideas for DIY projects, which I never do, some curious and eye-opening life hacks, that I soon forget, and something light and funny for a quick laugh, which I tag my kids when I see something that reminds me of them. And what brings me to this month’s Hi Tulip dinner are the posted Recipes. POV: We thought it would be fun to make some of the recipes that have gone viral. The REAL Chef Kevin and guest Chef, Steven Harper, no AI here, has been putting those recipes to the test and making a fantastic menu for you to “heart” and for us to share. Dial us up at 386-439-9274 or face-to-face us at Hi Tulip Cafe, and also give us a follow on Instagram or Facebook.

Make your reservations and come have some true human interaction on March 22.We will be happy to have our real friends join us for that connection that we all truly need. The cost for the face-to-face is priceless, and the pleasing menu is $40 per person. We will need your phone number, number of friends attending, menu choices, and time you would like to be seated starting at 5, and in 15 minute increments up until 6:30. 😋 And I can’t ever say it enough, THANK-YOU. Our heads are in the proverbial cloud with your continued support. -holly & kevin

Hi Tulip Dinner Menu

Appetizer

Caprese Symphony:

vibrant mixed greens dance with ripe tomatoes, creamy mozzarella, and a drizzle of balsamic reduction

OR

Elegant Mushroom Bruschetta:

sauteed mushrooms, garlic and herbs perform a savory ballet on toasted baguette slices, crowned with a truffle oil flourish

Entree Choice

Honey Garlic Crisped Salmon:

A symphony of honey and garlic crisping the salmon, presented on a bed of sauteed spinach and watercress-accompanied by the delicate crunch of sauteed almond asparagus and rosemary-roasted fingerling potatoes for a perfect harmony of flavors

Mint Cilantro Serenade Steak:

Grilled to perfection, the steak is adorned with a mint cilantro sauce, harmonizing with tender sauteed spinach and a touch of watercress-accompanied by asparagus and blue cheese and velvety garlic whipped potatoes for a symphony of flavors

Eggplant Parmesan Elegance:

Layers of breaded and baked eggplant, enriched with marinara sauce and melted mozzarella creating a flavorful chorus on the palate-accompanied by a side of garlic roasted broccoli for a delightful and satisfying experience

Dessert

Lemon Sonata Bars:

with Toasted Almond Crust: a zesty finale awaits with lemon bars featuring a delicate toasted almond crust, topped with a cloud of meringue. This combination creates a sweet and tangy orchestra, with a delightful crunch that adds an extra layer of indulgence OR

Peach Melba:

refreshing and light and an impressive postlude of vanilla ice-cream covered with sliced peaches, and a fresh raspberry sauce