AND, ANOTHER FINE WEEK IT HAS BEEN…
Other than it has been hotter than I, my pups and horses care for. If I don’t get Niki and Pico out first thing, I’m talking 7 AM; they are not leaving the property. Their short little legs, maybe 6”, mean that their bodies are right on top of hot pavement or dirt roads. No way, nada. So, time permitting I’ll we’ll walk the shaded drive a couple of times and my dog walker “extraordinaire” Dominic does the same later in the afternoon. With the diminished exercise they’ve had to endure a mini cut in their rations. It hasn’t bothered them too much. And the big boys Z and Picasso are only turned out a couple of hours as the hot sun just bakes them. They sweat like a human and many times they are hosed off when coming in from pasture to cool them down. Z and I are horse showing this weekend and I was very happy that we had nice breezes while doing our practice ride yesterday. There are probably 500 entrants in the show and, obviously, that many horses. Horses, horses everywhere. Most of who are very well behaved. Including my Z-boy. I hate to leave him in a strange place overnight but he is a trooper and the MSU Equestrian team offers a great service called “Night Watch.” For a very reasonable fee they come by to fill his water bucket, throw a flake of hay and check that he is OK. They use the $$ for their expenses. It is a win-win and I’m glad to support a very dedicated group of young women.
The garden is growing in leaps and bounds. I have lots of buds on pepper, tomato and bean plants, hopefully ensuring a bumper crop of all. The beans got in late so I’m behind on their harvest. Although, the scapes from the garlic plants have been cut and are gracefully adorning my kitchen as a bouquet waiting to be turned into pesto on Sunday. One of my favorite garden treats. And, I was able to cut a good amount of rhubarb that Brendon will turn into beautiful pies with a shortbread crust. The lettuces are abounding and each morning I cut chard and kale for my smoothie while the pups are “doing their thing.”
Sharon and crew have some awesome Chalkboard Features this weekend. My all time favorite Bouillabaisse with Lobster and Scallops; Your all time favorite Buffalo Shrimp Returns for The Weekend; Grouper and a New York Strip Along With the Rhubarb Pie Round Out a Wonderful Special Menu.
I haven’t asked lately…. Pet Pantry is in Need!!! Please and Thanks.
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND WISH EVERYONE A MILLION DOLLAR DAY!!
NIKI, PICO, Z AND P.
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