It has been incredible weather to work outside and for riding and walking the pups that would rather just run around the yard chasing the ever elusive squirrels and chipmunks than go for a trek down the lane. I am certain that they taunt my sweet girls and also know the neither of them have the physical ability to catch one of them. But, it is good exercise trying. I really don’t like them running in the woods as I have found ticks here and there. They, the ticks, won’t adhere because of the monthly medication the girls get. But, the little buggers still hang on and try. It is creepy and yucky. I’m also kind of concerned for their safety because of a HUGE owl that is hanging around my barn. It is gigantic. I’ve read that 10# dogs are too big to scoop up but I’m on high alert as he, or she, is in close proximity every day. And, then there are the snakes… I have not seen one for a while but there are numerous skin sheds in the front garden. So, obviously, they are around somewhere. They are another worry for my little ones as I know they’d be curious and who knows what would happen? Z and Kos are great. Both are feisty with the cooler weather and I will throw their light weight blankets into my car tomorrow in anticipation of 30 degree temps. They are very good and kind horses. I’m so fortunate to have my girls and boys.
During the pandemic I cooked a lot more at home taking the opportunity to experiment with recipe that I wanted to try but never had the time. It was comforting to spend an hour or hours creating food “art.” I have realized forever that a huge part of the enjoyment I get while cooking is the use of great knives and cookware. I used my beautiful fire red Le Crueset Bouillabaisse Pot to cook roasted vegetable paella, Julia Child’s Beef Stews, BOEF BOURGUIGNON, a lovely conglomeration of bacon lardons and Red Wine or CARBONNADES A LA FLAMANDE, a braise of beer, onions, garlic and chuck roast . I love cooking with enameled cast iron and the Le Crueset brand is a work of art. I have several that I use whenever possible. It comes with a life time warranty and my mom still has some pieces that are over 60 years old. Each one is cast from molten iron in a sand mold that is then destroyed making each exclusively unique. Then an enamel glaze is applied and baked on. Cast iron is second, only to copper, for conducting heat. It is great for slow cooking and braising. One of my cherished memories is mom searing off lamb shanks and veggies in her huge Le Crueset Dutch Oven, popping it in the oven for a few hours and then bringing the bright orange pot right to the table for serving. Yum!! And, don’t forget to have a few good knives in your drawer too. My brand of choice is Wusthof, made in Solingen Germany for over 200 years. I have 2 sets of various sizes, one of which traveled with me around the world to competitions. I have given the “travel” set to various family members and use the others only on occasion as I purchased two beautiful hand-crafted chef knives on my last trip, over 2 years ago, to Stratford on a theater trip with Phil and Molly. They are absolutely gorgeous and never go into a drawer but are on my kitchen island where I enjoy and use them every day.
Sharon and Crew have some Awesome Chalkboard Specials starting tonight.
BISTRO PLATES INCLUDE:
PORK TENDERLOIN: Pan Roasted Medallions of Tenderloin, We Suggest Medium, Accompanied with a Brown Sugar Baked Sweet Potato Sautéed Cinnamon Apples and a Schmear of Balsamic Steak Sauce;
WALLEYE “BLT STYLE:” Seared, Oven Finished and Presented with Fried Green Tomatoes, Arugula and Warm Applewood Smoked Bacon Vinaigrette;
SHORT RIB TACOS: Beef Short Ribs Slowly Braised in Lager and Mexican Spices. Served in Flour Tortillas with Fire Roasted Tomato Salsa and A Side of Black Beans and Spanish Rice;
Last, not Least VEGITARIAN PASTA: Roasted Delicata Squash Tossed with Shaved Brussels Sprouts and Toasted Walnuts in a Brown Butter Cream. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION DOLLAR DAYS!
XO, Mary, Maddie, Sophia, Z and Kos
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro