Wow, it has been great to have the weather break a bit. Although the humidity is a tad high it isn’t as crazy as last week. I still walk into the barn nice and comfortable and within a few minutes I’m “glistening” while grooming. And, after riding I’m just soaked. As is Z. The great part for him is he gets a warm hose down, squeegee off; his legs rubbed with liniment then a light spray of fly repellent then off to a perfectly clean stall and most times a flake of hay. Of course, Courtney always brings him and Kos a big bag of carrots and apples. I have to laugh when she asks me if they are cut to big. Too big isn’t the best part, the carrots are peeled and apples cored and cut into quarters. Now myself, I bring apple cores and carrot peels from the Bistro that are the by-product of prep work for the menu. They love them just fine. I’m just in from a walk down the lane with the girls. It is a beautiful evening with no bugs thanks to a little more than soft breeze. You all know how much my pups mean to me. Maddie and Sofia are by my side every second that I’m home. There is a reason that dogs are known as man’s best friend. They trigger oxytocin, the “happy” hormone, a natural “blood pressure pill” and stress reliever to flow. They initiate our brains to disperse another hormone, dopamine, known to bring on a peaceful feeling. I see this happen whenever I have company, everyone wants to hold them and snuggle. I get to start every morning with Sofia jumping onto the bed as soon as she hears me stir. She cuddles and I give her a good massage, which she loves, and then I move onto my sweet Maddie and do the same. We’re lucky girls! The ponies, at nearly 1500# each, are a natural Xanax too. They know the moment I arrive at the barn and whinny and neigh a greeting. In return I rub their soft muzzles and get some big horse licks back. They are usually munching on their morning hay when Courtney and I arrive. We get our grooming tools in order, put, usually Z first, in a grooming stall and enter our Zen zone becoming mesmerized brushing them while quietly telling them what good boys they are. Both tower over us. Courtney does the lower half, I do the higher half, I pick their hooves and she gently brushes their thick manes and tails. Both are true gentlemen and possess a kindness that is almost unreal for a creature so big. Once again, we are Lucky Girls!”
My gardens, thanks to rain and heat, are mesmerizingly full of beautiful flowers, ferns and too many plants to name. I finally got to pluck 2 little cherry tomatoes and eat them in the vegetable patch. There is nothing like a warm tomato off the vine. I picked a salad tonight and have lots of lettuce still. Rhubarb needs to be harvested and cooked or frozen. There is so much. I plan to do that and make the last scape-basil and pistachio pesto of the season. There are lots and lots of frogs, all colors and sizes. I was sitting on the porch the other night, left the screen open and, not surprisingly one of them found their way into the house. I couldn’t catch him or her but luckily it found its safe place in one of the dog water bowls and I was able to do a catch and release in the morning. It is always fun around the Brady house.
History Fact: On July 28, 1945 the 78th -80th floors Empire State Building were struck by a B-25 Mitchell Bomber flown by a United States Army Airforce Crew that was flying in zero visibility fog. All crew members plus 14 people in the offices of War Relief Services and the Catholic Services Offices were killed. The ensuing fire was put out in 45 minutes. It took 2 years to repair the damage but we still have the tallest building, at the time, intact.
Sharon and Crew have some Great Weekend Features starting today.
They are “Specials” so we only offer so many. Our Drink is a PURPLE REIGN MARTINI: Valentine Vodka, Violette Liqueur, and Lemon with a Mint Float;
BISTRO PLATES INCLUDE:
RED CHILI SNAPPER: Sautéed in Serrano Chili Oil and Topped with a Peach, Burnt Onion and Charred Tomato Salsa with Griddled Sweet Corn Cakes;
FRIED CHICKEN: Buttermilk Marinated Boneless, Skinless Chicken Breast Dusted in Seasoned Flour and Fried until Golden and Crispy. Served over Buttermilk Mashers, Braised Collard Greens and Classic Country Style Gravy;
BLOCK ISLAND SWORDFISH: Pan Roasted and Topped with a Sprinkle of Maryland Lump Crab and hollandaise. Presented with Old Bay Dusted Redskins and Asparagus and
SAVE ROOM FOR DESSERT:
FLOURLESS CHOCOLATE CAKE: With Locally Made Tiramisu Gelato and a Drizzle of Caramel Sauce. 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