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Old 02-17-2009, 10:19 AM   #1
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Happy Birthday BreezyCooking

Happy Birthday Breezy, I hope it's filled with all the things you enjoy the most



HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 02-17-2009, 10:25 AM   #2
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"Nothing is worth more than this day." ~ Goethe
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Old 02-17-2009, 10:27 AM   #3
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Old 02-17-2009, 11:41 AM   #4
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Happy Birthday Breezy! Hope it is a truly wonderful day!
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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Old 02-17-2009, 11:53 AM   #5
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happy, happy, happy birthday, Breezy..........hope your birthday is all that you want it to be........debs
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 02-17-2009, 11:56 AM   #6
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Happy birthday breezy!
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Old 02-17-2009, 12:05 PM   #7
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Happy Birthday to you!
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Old 02-17-2009, 12:06 PM   #8
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Happy Birthday Breezy!!!

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 02-17-2009, 01:05 PM   #9
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Roses are Red...
Pepper is Sneezy...
Hope your day is Spicy...
Happy Birthday Miss Breezy!
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
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Old 02-17-2009, 01:28 PM   #10
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Thanks everyone! Here's where we're dining tonight. A favorite local spot:

It's About Thyme - Cafe and Restaurant

And here's a review I did last month of our past experiences at this lovely little place:

It’s About Thyme has been our “go to” restaurant for special occasions since we moved to Culpeper in 1997. While we’ve seen it go through several “renovations” over the years, the superior quality of the food & service has never faltered.

Although the menu does change frequently, favorite dishes we’ve enjoyed over the years have included Garlic and Artichoke Soup; Grilled Portabello Mushrooms; Lobster Wontons (pieces of Maine lobster tail & claw piled on a fried flat wonton skin – terrific); Kobe beef filet mignon served on a bed of wasabi mashed potatoes; scallops with diced fresh tomatoes, capers, & olives served over penne pasta; a Lamb Trio, consisting of one frenched chop, one long and very spicy lamb sausage, and a sliced medallion of lamb, served on a bed of lavender-honey-scented mashed potatoes separated by a layer of sautéed broccolini (this particular dish was spectacular beyond belief); Red Snapper served on a bed of house-made wild mushroom ravioli and broccolini (broccolini is definitely a favorite vegetable here – lol); frankly, we’ve never had a disappointing meal here, which is saying a lot for any restaurant.

The service is top-notch – attentive without being cloying. When I ordered a Tanqueray gin and tonic, the waitress returned & said they “didn’t have Tanqueray gin – would Bombay Sapphire be okay”. I can’t tell you how many restaurants just would have made the gin and tonic with the Bombay without even bothering to ask. Not a big deal, but just to give you an idea how they do take service seriously.

I’ve never dined here for lunch, but every time I drive past at lunchtime they’re always packed, which is not surprising. Their most recent renovation has been turning the upper floors of the building into an “inn”, with antique-decorated rooms. In addition they’ve turned the lovely little alley outside into a very quaint outdoor bistro-type area for nice weather dining, and have teamed up with a local gourmet shop to offer gourmet take-out on the ground floor of the building next door. All in all, a very nice setup, and I can’t recommend them highly enough.

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