Another fine week it has been! I’ve had some great time with my big boy “Z” and pups Niki and Pico. Whenever I can I’ll exercise the dogs first thing in the morning when it is cooler and the deer flies are not so voracious.
They’ll get an once-over with a Skin so Soft sheet before our walk and that will usually quell the biting bugs. It’s been difficult to ride outside because it is gnat and “bomber” season. “Bombers” is horseback slang for huge, I mean huge, flies that attack horses and bite with a vengeance. For size comparison think 15 normal house flies rolled into one. Last weekend at the horse show “Z” got attacked in the wash rack by a bomber while in cross ties – leaving him unable to defend himself. He was frantic and I had a hard time getting him released and out of there. When an animal that big is scared believe me you watch out for your own safety. Of course, my priority was to whack the bugger but because of the prancing around I couldn’t get close enough. Fortunately a woman saw our distress and came to help. And, when you are lucky to hit one it is imperative to then squish it into the center of the earth because they’ll come back to life if just stunned. Normal household flies are a bear at the barn in this weather too. They love the heat and, of course, horse pooh. I buy gallons of repellant over the season and Picasso and “Z” get a good spray a couple times a day. And, after a ride it’s mandatory to wash the sweat off so the flies don’t have anything “good” to munch on.
August 10th was Grandma Edick’s, my mom’s mother, birthday. She died in 1979 at 87 years old, my Mom’s age now. She was an amazing woman, bearing and raising 10 children in probably the worst economic times ever. She was a visionary when it came to meals. Meat was a luxury and only “cheap” cuts were put on her table. Shanks, hocks and ribs were the norm. Smoked pig’s hocks were the base for bean or pea soup. Short ribs were slowly simmered with onions, carrots and potatoes and lamb shanks the same. Any leftovers were made into stew and served the next day. There was always a big hot breakfast to hold you through the day. Fruits and vegetables, reasonable back then, filled her pantry. The only canned goods were those she “put up.” I remember bushels of tomatoes and peaches on her back porch waiting to be peeled and processed. My grandfather and uncle’s were hunters and fishermen so many times some sort of wild game or fish were part of supper. Mealtime was important, not only for nourishment but also catching up on the day’s happenings. Grandma always smiled. She was truly a happy person. A devote Catholic, she promised to attend daily mass if her son’s returned home safe from war. They did and she never missed a day for the rest of her life. She’d walk to the bus stop on Niagara Street, a main drag in Buffalo, and ride downtown to her favorite church. This was her “social” life too as she became friends with many of the fellow passenger’s that rode the route each day too. I was fortunate to be the one of 50 cousins to inherit her Chamber’s stove. Now nearly 70 years old it is in Canton Georgia being renovated and due home after a 5 month absence. I think of grandma, my grandfather and my Aunt Betty each time I fire “her” up. They were great cooks and my food mentors from an early age. I am proud to be a Certified Executive Chef but much more important to me is that I’m a good cook who learned from the best!
Sharon and Crew have worked their magic once again with the Weekend Chalkboard Features starting with a Vegetarian Cheese Melt loaded with Cheddar, Blue, Brie, Granny Smiths and a Drizzle of Vanilla Infused Michigan Honey; Canadian Walleye Sautéed and Accompanied by a Caramelized Onion and Brie Strudel; a Grilled 14 oz. Delmonico Served with Cheddar Mashed, Balsamic Onions & Herb Butter; Seared Ahi Tuna over Black Japonica Rice, and Baby Bok Choy and for Dessert Crispy Meringue Topped with Fresh Berries, House Made Whipped Cream and Brendan’s Churned “Here” Vanilla Ice Cream. YUM!!
Have A Wonderful Week Everyone!!
And, May Everyday be a Million Dollar One!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9