November 5, 2021
And, another fine week it has been! November is upon us in full force. Thanks to the horrible rain and wind my yard is knee deep in leaves. I dare not start to blow, tarp and move them into the woods yet as there are so many still hanging on to the trees. The colors have started to change in the l in the last few days with hints of red, orange and yellow. The pups almost always come in with a few leafs attached to their little bodies so I find them throughout the house too. They were especially reluctant to leave their warm beds the last few days. Cold rain isn’t fun for anyone but especially not when your tummy is brushing wet grass. Their little paws are soaked in seconds. The horses, Z and Kos, are borderline OVERLY frisky with the cooler temperatures. We, the riders, really need to sharpen our awareness while on their backs as they’re ready to GO! Once I can wrap my head around them being so “up” it is really fun to channel the power into an incredible work out for us both. Z, the elder and, as I’ve said many times, is the horse of a lifetime. I know him, after 7 years, pretty much in and out. He is kind, big-hearted and incredibly talented. I trust him explicitly. That doesn’t mean I’m lackadaisical. He can be a handful, but, pretty predictable in the sense that he’s not going to do anything “bad.” Kos, on the other hand, is young, just recently 6 and here from the Netherlands only a year ago. He’s a very kind boy too. He is big, coal black and every time I get on his back I’m wishing for a crane. It is like crawling onto an elephant compared to Z. He came with some great training “under his belt” and is a huge moving horse. I’m, a year later, still trying to keep up with him. What a awesome journey I have going forward with both of my guys. It’s a great time of the year to ride especially with the anticipation of the zero or below mornings on the way which will make it too cold for horses and riders. I pulled the dog and horse heavy blankets out too, getting ready to keep them warm as temperatures fall.
A few of the “old girls” met at my house on Monday for a visit. We try to get together a few times a year and reminisce. We worked together in the original Novi Bistro and subsequently in our current location. Karen, Noreen and Deb have retired, Nancy, Candy and I am still working, are we nuts??? We don’t think so. It was so much fun to catch up with them and share some great stories of past times. Can’t wait until we can do it again!
Remember to “fall back” on Sunday, specifically at 2 AM, if you’re up and about. Daylight Savings Time was initially started for energy conservation during WW2 and made “official” in 1973 by President Nixon. 40 % of the world observes it but studies tout the benefits of physical and mental health also. Opponents question the energy savings and note that it disrupts sleep and studies indicate a 10% increase in heart attacks. The “spring forward” is always the 2nd Sunday in March and “fall back” the first Sunday in November, making for a 23 hour day going forward and a 25 hour day turning back. Wish there was an extra hour every day.
Sharon and crew have some great CHALKBOARD FEATURES starting tonight.
BISTRO PLATES INCLUDE:
BEEF AND STOUT PIE: Beef Tenderloin Tips Braised with Parsnips, Carrots, Onion and Celery in a Rich Guinness Gravy Topped with a Golden Puff Pastry Shell;
MIXED SEAFOOD GRILL: Florida Grouper and Grilled Shrimp Served with a Savory Butternut, Leek and Prosciutto Bread Pudding Drizzled with Sage Cream and Topped with Crispy Carrot Ribbons;
POLISH PLATE: Locally Made Fresh and Smoked Kielbasa Slow Simmered with Sauerkraut, Beer and Onions. Served over Buttery Spaetzli with House Made Brown Ale Mustard and Last, not Least,
PRETZEL DUSTED MAHI MAHI: Oven Roasted and Presented with a Chunky Cauliflower Smash and a Cool Salad of Shaved Celery, Toasted Pine Nuts, Pickled Red Onion and Blue Cheese Vinaigrette. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND,
WISH YOU MANY MILLION DOLLAR DAYS!!
XO. Mary, Maddie, Sofia, Kos and Z
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro