And, another fine week it has been. The leaves continue to rain down, so deep they almost bury Niki and Pico who love romping and rolling in them.
The pups often wear a multi-colored coat of the fallen wet foliage through the back door requiring a ritual toweling off. Each waits their turn, I wrap each one up, rub dry, tell them how good they are and we’re all happy. Mr. Picasso will get his trace clip this week too. Basically he’ll be shaved a racing stripe from tail to shoulder about 12” wide. Because he grows such a heavy coat in the cold weather it is hard to ride without him getting soaked. Think about having wet, cold clothes on after exercising. That is what it would be like for my big boy without his cut. There is a science to blanketing horses too. Different weight sheets and blankets for the varied temperatures. Too heavy and they’ll sweat resulting in wet blankets and being cold, too light they get cold also. Thankfully I’m able to leave his array of clothes at the barn and the staff takes good care of switching them out. As I always proclaim, thank God for my buds. Speaking of which there are 2 keeping me company right now.
I appreciate so very much your kindness with food for the Meals-On- Wheels Pets. We’ve helped so many people and animals. THANK-YOU, THANK-YOU. I’m so proud we’ve all provided thousands of pounds of chow, wet-food and litter for those loved pets. And, now I’m putting out a request for canned “people food” for a project that my staff and I are supporting “Detroit Area Chefs Feed the Need.” Each Wednesday of the year a Detroit area restaurant provides food for one of 4 soup kitchens in the area. On November 5th we’re feeding 300 people a great lunch at the Baldwin Center in Pontiac that includes a fresh salad and fixings, grilled chicken and Italian sausage with brown rice and marinara and assorted cookies for dessert. We will prepare and serve the meal. I know that anyone involved will be grateful for the experience. IN ADDITION, we’re taking it to the next level: A CAN DRIVE… If the spirit moves you please drop a can, a box of cereal, anything non-perishable in the lobby for the next few weeks and we’ll take it with us on the 5th. If you don’t want to shop we will -- cash donations cool too. Give generously and be abundantly blessed.
Being generous makes me feel good; which makes me healthier, happier and gives me peace. Tom was the utmost example of unselfish giving. He was always the first person to say “OK” to any request for a charity and took care of family and friends many times when necessary. His bigheartedness was bountiful. I’m grateful to have had him as an example. I’ve read articles that verify the positive attributes of gracing others with kindness. It doesn’t have to be monetary. A simple smile or hello goes a long way or a chat with a neighbor or friend that is lonely. Volunteering anywhere is humbling. And each day we should all be thankful for what we have and not complain about what we don’t.
Give and it will be given to you. A good measure, pressed down, shaken together, running over, will be put into your lap; for the measure you give will be the measure you get back.-Luke 6:38.
Or, in laymen terms: Give and you shall receive.
Chalkboard Features starting tonight include: Fried Oysters; Chicken Pot Pie; Basil Crusted Snapper; Lake Superior Walleye over a Spanish Stew of Chorizo, Kalamata Olives and Fingerling Potatoes and Sacchettine, Cheese filled “Satchels” tossed with a Mushroom-Walnut Pesto. YUM!!!
Now, go out and make it a million dollar day!
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