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Delicious Food That Brings in the Locals: Bistro Café Review

Delicious Food That Brings in the Locals: Bistro Café Review

Locals recommend.  
Several terrific options for breakfast and brunch.  

Bistro Café offers many favorite ingredients, grand pancakes, fresh fruit, granola, quesadillas, and more.  The restaurant has a bounty of in-house made breads, made-to-order waffles, and broad selection of coffee and espresso.  The open kitchen at the front of the bistro adds to the fun and gives a pre-show of what is on the menu.

Bistro Café is located in Carolina, Puerto Rico.  This restaurant is popular with locals and visitors staying in the beach area.  Isla Verde Beach is a long and expansive beach with fine, golden sand, and beautiful blue water.  The front desk clerks at TRYP by Wyndham Isla Verde suggested to eat at the bistro.  

Isla Verde Beach

TRYP by Wyndham Isla Verde

Puerto Rico is the smallest island of the Greater Antilles and territory of the Unites States; the name is Spanish for "rich port”.  The fortress of El Morro that once held off Sir Francis Drake now greets visitors.  The colorful streets have Latin flavor and tropical heart.  The menu at Bistro Café reflects this Spanish history as well as contemporary and creative items.

There are several dishes that stand out from observing the open kitchen and having dined at the restaurant. 

Avocados stuffed with steak.  Take note, a large variety of avocado is used in this dish.

Romeo and Julieta: French toast stuffed with cream cheese and bacon


Order bottled water.

Portion sizes are large, thus making it highly possible to share dishes.

Bistro Café is a crowd pleaser; therefore, be prepared for a wait.  

Location: 29 Jupiter Street, San Juan, Carolina 00913, Puerto Rico.  This address is within walking distance to shopping, hotels, apartments, the beach, and much more.  Easily accessible by taxi or car service.  

Limited valet parking is available. 

There are numerous dining options across the country.  From New York to ChelseaDallas to San FranciscoOrange County to Los AngelesBeverly Hills to Palm Springs.  Each community with a multitude of restaurants for good eats.  Here is where expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Dine at Bistro Café and enjoy.

Disclaimer: no payment was accepted for editorial coverage.

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Stand Up, Speak Out Against Workplace Bullying Review

Stand Up, Speak Out Against Workplace Bullying Review

Workplace bullying is "Systematic aggressive communication, manipulation of work, and acts aimed at humiliating or degrading one or more individual that create an unhealthy and unprofessional power imbalance between bully and target(s), result in psychological consequences for targets and co-workers, and cost enormous monetary damage to an organization’s bottom line.”— National Workplace Bullying Coalition Board Member Catherine Mattice.

The mission of NWBC is to eliminate bullying from the workplace through education, conversation, and legislation.

Educate American workers and society in general about the existence of workplace bullying and the negative consequences of such a work culture that may inflict not only psychiatric injuries on the victim but also causes reduced productivity and increased medical and turnover expenditures for businesses.

Bring employers, employees, industry and non-profit groups, unions, legal representatives, workplace consultants, academic experts, organizational psychologists, community groups and targets of abuse together to develop a bully free work culture, including taking all necessary steps to detect, address and remedy bullying in the workplace.

Catherine Mattice MS, SPHR (Senior Professional in Human Resources) is president of the NWBC.  Mattice has a consulting firm, Civility Partners, promoting healthy and respectful places of work.  Her clients include the United States Marine Corp, nonprofits, and private businesses.  Also, Mattice has written for several magazines.  

Members of the coalition created a book to provide stories, tools, and paths to resolution for individuals facing intimidation and aggression in the workplace.  Stand Up, Speak Out Against Workplace Bullying causes readers to consider what is not bullying.  There is a significant difference between rude conflict, inadvertently saying or doing something that hurts someone else, mean, purposefully saying or doing something to hurt someone once or twice, and bullying, intentionally aggressive behavior, repeated over time, that involves an imbalance of power.  Bullying may involve physical, verbal, and relational tactics, such as friendship, and may be carried out through social media.  (Psychology Today).  Also, bullying is not a blanket accusation to make or term to use when someone feels hurt or upset when corrected or in a dubious manner through gamesmanship in offices, classrooms, sports, politics, or in other contexts.  The misuse of the term can create a “Boy Who Cried Wolf” spectacle.

Book Excerpts from Stand Up, Speak Out Against Workplace Bullying

“Over the course of a school year, a student in one of my classes struggled with people skills and I struggled with his mother.  My student, Darren, wanted to do well.  Yet, in the world of middle school he was not the top student.  The bigger pond of intermediate school was a shock for him and his mom.  In addition to his poor people skills that often left his classmates rolling their eyes at him or wanting him out of their groups, Darren had two gears.  First gear and fifth gear.  When he disliked a grade by me or another student in class, he verbally attacked me and his classmates.  Pow.  Pow.  Pow. 

 Darren’s mom also exhibited the same behavior.  A stream of continuous, lengthy emails came at me throughout the school year, pages and pages long.  Attacking: Pow. Pow. Pow.  Mom emailed constantly to complain about grades.  I kept my cool and always referred her and Darren to the clear directions with details and examples.  It was never enough.  As many teachers know, these cases keep us up at night; it makes us extremely sad and frustrated.  The bullying tactics of students and parents poisons the well.  Teachers, such as myself, then become targets for other parents and students who are upset with grades.  The stress and bullying piles on.  All of this makes a teacher want to stop teaching.  Bullying affects us mentally, emotionally, and psychologically.  Tears, sorrow, and discomfort ensue.”—Anonymous 

“I remember that time in my life very vividly.  I doubt I will ever forget the torture and abuse I suffered and how it rattled my spirit and my sense of peace.  I was being terrorized every day by a woman who unapologetically bullied me.  She creatively manipulated others in the office who went along with her tactics to ensure they never became a target.  

Today, I have completely recovered from all of my losses.  I am still recovering financially from the whole ordeal, but that too will be restored.  I have been equipped with valuable tools and resources to utilize in my business that help others end bullying in the workplace. That is a blessing that cannot be measured.  I have exposed one of the most dangerous epidemics in our country to millions of people across several social media platforms and I have used my voice to speak out.  I have taken back my power and have learned thought provoking skills that build my sense of power and my ability to maintain it.”—Ms. Camay

Each of the workplace testimonials in Stand Up, Speak Out Against Workplace Bullying includes five pieces of advice.  The words of wisdom and experience from 23 people that endured and eventually liberated themselves from aggressive, despondent, and intimidating circumstances.  The themes of hope and resilience are explored and demonstrated in these 23 journeys.  Stand Up, Speak Out Against Workplace Bullying is an excellent resource to utilize for those facing intimidation in the workplace and for those looking to be proactive and create a healthy team of individuals. 

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Credits:,,, kasonb01

Braised Short Ribs with Ancho Sauce by Jesse Bluma Pointe Viven

Braised Short Ribs with Ancho Sauce Recipe

Whether you are a beginner cook or seasoned professional, you will enjoy this deliciously sweet and tangy sauce with short ribs that melt in your mouth.

Remember.  Cooking and preparing food is a powerful skill.  Some readers are at an advanced level and will prepare this dish with ease.  Some will go on to experiment with other ingredients.  While others looking at this recipe may be too intrepid to cook.  As with any skill there can be barriers and self-doubt involving fear, sensitivity, motivation, and emotions.  

If you are stuck at the point of merely looking at recipes, thinking about changes you want to make to your diet, and are unsure of your way around the kitchen, then make this recipe your one goal.  Start with this recipe, read the directions a few times, make notes, and plan out the preparation needed.  Once you conquer this recipe you will feel more inspired to make other recipes and create ones of your own.

After you discover the foods, recipes, and techniques you like, the barriers will melt away.  No need to be scared in the kitchen.  Here is where expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Let an enjoyable experience with this recipe be your start.  If you are a more advanced cook, then come back and share what you made and other ideas.

Preparation time:  2 days

Day 1

Ingredients for Braised Short Ribs

3 1/2 Tablespoons olive oil (California Olive Ranch), divided over recipe

1 small red onion, organic, thinly sliced

3 pounds beef short ribs (6 ribs)

1 can (14.5 ounce can) fire roasted diced tomatoes, undrained

1 1/4 cups plus 1 Tablespoon filtered water

1 Tablespoon balsamic vinegar, organic

1/2 cup organic agave nectar

1 Tablespoon organic dark brown sugar

1 teaspoon organic mustard

1/8 teaspoon ground ginger, organic

Cilantro, organic

1/2 cup red chile adobo (see ingredients below)

Ingredients for Red Chile Adobo

1 1/4 cups filtered water

8 garlic cloves, peeled

1/2 teaspoon ground cinnamon, organic

1/2 teaspoon ground black pepper, organic

1/8 teaspoon ground cumin, organic

1 teaspoon dried Mexican oregano, organic

3 Tablespoons sherry vinegar, organic

1 1/2 teaspoons salt

Ingredients for the Spiced Quinoa 

Serving:  Makes approximately 3 cups cooked

1 cup organic quinoa

2 teaspoons ground cumin, organic

2 Tablespoons smoked paprika, organic

1/2 teaspoon ground black pepper, organic

Water to rinse the quinoa 

1 3/4 cups vegetable broth, homemade or organic

Cooking check:  pause to ensure you have all the ingredients for the Braised Short Ribs, Red Chile Adobo, and Spiced Quinoa above.


First, make the red chile adobo.

Bring 1 1/4 cups water to a boil in a sauce pan on stovetop.

Turn off stove.

Stir in 1/2 cup ancho chile powder into boiling water until well combined.

Set the water-chile powder mixture, slurry, aside to cool.

Peel 8 garlic cloves (small segments of a head of garlic).

Place the 8 garlic cloves into microwave safe bowl.

Pour water into the microwave safe bowl to cover the garlic cloves.

Microwave the garlic for 1 minute.

Use oven mitts to remove the bowl of garlic from the microwave.

Drain the water form the garlic cloves.

Wait approximately 5 to 10 minutes for garlic cloves to cool.

Use a garlic press to smash the garlic cloves into a paste or use a chef’s knife to mince and 
then scape the garlic cloves into a paste.  A vegetable grater may also be used to create the garlic paste.

Stir together the water-chile powder mixture, slurry, with garlic paste, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, 1/8 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 3 Tablespoons sherry vinegar, and 1 1/2 teaspoons salt.

*Any remaining red chile adobo sauce may be stored in a food safe storage container or jar in the refrigerator for later use with other recipes throughout the upcoming week.

Next, peel and slice the red onion. 

In a medium saucepan over medium, heat 2 Tablespoons olive oil for approximately 2 to 3 minutes.

Add the sliced red onion into the saucepan and cook, stirring frequently, until the onion slices are soft and caramelize, approximately 7 minutes. 

Add the red chile adobo into the sauce pan and stir for one minute.

Open the can of fire roasted diced tomatoes and add into the sauce pan.

Add in the 2 cups plus 1 Tablespoon water.

Turn down the heat on the stovetop and simmer until the mixture has a thicker consistency, approximately 30 minutes. 

Turn off the heat.

Place mixture to the side to cool for approximately 30 minutes.

Use a spoon and rubber scraper to place the sauce into a blender or food processor.

Process until smooth. 

Use a rubber scraper to help pour the sauce back into the saucepan.

Coat a 1 cup measure with cooking spray.

Measure 1 cup agave and pour into the saucepan.

Then stir in the 1 Tablespoon balsamic vinegar, 1 Tablespoon dark brown sugar, 1 teaspoon mustard, 1/8 teaspoon ground ginger, and 1/4 teaspoon ground black pepper.

For the short ribs.

Follow food safety when handling short ribs.

Sprinkle each side of each rib with salt and pepper. 

In a large pot with a tight lid or Dutch oven, heat 1 1/2 Tablespoons olive oil for approximately 2 to 3 minutes.

Use tongs to carefully place the short ribs in the pot or Dutch oven.

Turn the short ribs every 2 to 3 minutes, browning each of the four sides of the ribs.  It will take approximately 10 minutes in total to brown the short ribs.

Drain off fat into a milk carton or into paper towels on a ceramic plate; allow oil to cool and then discard. 

Pour the red chile adobo into the pot or Dutch oven.

Add in 1 cup plus 1 Tablespoon water.

Turn up the heat on the stovetop to high.

Bring to a boil.

Cover the pot or Dutch oven with the lid.

Reduce the heat to a simmer.

Cook for approximately 45 minutes (until internal temperature reaches 160˚ Fahrenheit/71.1˚ Celsius), until the short ribs are tender.

Turn off heat when finished and remove the lid.

Allow to cool.

Put the lid back on the pot and place the pot of short ribs in the refrigerator over night.

Day 2

Remove the pot of short ribs from the refrigerator and spoon out the fat solid that formed on top of the short ribs.

Then reheat the short ribs.
Preheat the oven to 250˚ Fahrenheit/121˚ Celsius.
Place the short ribs in an oven safe pan with 1/4 cup water and ancho sauce.
Cover the ribs with parchment paper.
Heat the ribs until they reach an internal temperature of 165˚ Fahrenheit/74˚ Celsius.
Carefully remove from oven.

For the spiced quinoa.

*Cooking directions may vary.  See package directions.

Place the 1 cup quinoa into a fine-meshed strainer or metal coffee filter.

Rinse with cold water.

Place the quinoa into a 1.5 quart saucepan.

Add in the 2 teaspoons ground cumin, 2 Tablespoons smoked paprika, and 1/2 teaspoon ground black pepper.

Pour in the 1 3/4 cups vegetable broth.

Bring to a boil on high heat.

Reduce the heat to a simmer.

Cover the saucepan with the lid.

Simmer for 15-20 minutes, or until broth is absorbed.

Turn off heat and gently fluff the quinoa with a fork.


Place the spiced quinoa onto the serving platter.

Place the braised short ribs on top of the bed of quinoa.

Carefully spoon a bit of the sauce from the pot of short ribs over the short ribs and quinoa.

Snip the cilantro with kitchen scissors.

Wash and pat dry the cilantro with paper towels.

Top the short ribs with cilantro.

Enjoy your hard work.

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Credits:  Pexels

Fashion Portfolio: Monthly Inspiration to Liberate Your Style by Jesse Bluma

Fashion Portfolio:  Monthly Inspiration to Liberate Your Style

What we wear is powerful.  Our clothing sends a message to others, reinforces ideas we have about ourselves, and has personal, social, work, and economic affects.  This year long fashion series encompasses some of the best key characteristics to improve style and living or give food for thought on how to refresh a wardrobe.  Over time, month-by-month, progress can be made and a great sense of style maintained through the study of various kinds of clothing, fashion hubs, and personal utility. 

In life we may not become famous, infamous, or blockbusters. We do; however, have the power to become something more than those labels.  It is our savvy and confidence that allows us to rise above and experience living life with good taste.  Our travels, life experiences, and dreams are snapshots on the runway of our lives.  There is no better place than the now to make the best strides down that runway.   This is your epic, your life, so choose the label you wear wisely.

Knowing what to wear and how to wear it is a powerful skill.  Some readers are at an advanced level and have a personal style.  Some will go on to experiment with clothes, trends, and brands.  While others may be too intrepid to wear anything besides t-shirts and shorts.  Once you conquer the clothing world and develop a lifelong interest in dressing right, you will feel more inspired to shop and enjoy your home, social, and business life.

No need to be scared of labels, black-ties, white-ties, button-downs, or bespoke clothing.  Here is where expert knowledge and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as their go-to source.  Let an enjoyable experience with these fashion recipes be your start.  If you are more advanced and comfortable with fashion items, share your ideas, purchases, and suggestions.

It is key to make clothing selections with a long-term frame of mind.  Quality construction and timeless pieces are sharp and financially smart choices.  Know your measurements and proportions.  Take a look in the mirror to see what cuts, colors, shapes, and lengths are best for you.  There is a learning curve for going from being dressed by mom to dressing yourself, for your current physique, current life, and adventures.  Calvin Klein, business mogul and designer, once explained to me at a fashion show that what people wear should be modern, clean, and make them look their best.  Personal responsibility is at the heart of dressing well.  Study magazines, people in the streets, in school, models, and actors in your age range.  Also, seek out knowledgeable salespeople in stores and vintage shops.

Click on the following articles to discover more.

January:  The Power Suit

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Credits:  alanflusser. com, pexels .com, AGSL Digital Photo Archive


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