And, another fine week it has been! The heat has dictated setting my alarm, a nasty habit I don’t have to usually adhere to, by 6 AM to get in pups, horses and my exercise in before it is excruciatingly unbearable. The flies at the barn are driving me and Z crazy. Think about this, he weighs in at about #1450 and feels every little itsy, bitsy insect that lights onto his body, including those pesky gnats. Before being turned out into the field he’s misted with bug spray which helps but isn’t 100% fool proof. And, it never fails; the minute he’s let loose he rolls in the first wet mud he can find-- nature’s natural insect repellent. For some reason Picasso is not bothered. Maybe it has something to do with their color difference. Z a bay, P a chestnut. The pups are pretty lethargic on our walks, even at 70 degrees. It doesn’t seem to matter if we walk on dirt or pavement as both retain the temperature they absorbed the blistering day before. But they especially like to bask in the sun while I’m working in the yard. Niki stretches out full length on the warm driveway and naps the time away. Pico can’t sleep outside as he is always on the watch for anything, anybody out of place – my doggie alarm. How lucky am I?
Speaking of furry friends, the lobby is bare as the Meals on Wheels folks picked up your kind donations last week. We need to re-stock the pantry so please bring a contribution of anything you’d like, including litter and any open bags that you’re not using any longer. In the 41/2 years we’ve been doing this we’re over 4 tons of animal food and such. I’m so proud to be able to be a drop point for such a great cause. Pets, owners, the re-packers and all of us at the Bistro WIN!!! Pets ROCK!! Thanks in advance!
Yesterday I spent a few hours over the last few days working—no playing, in the veggie patch. There are lots and lots of green tomatoes dangling on the vines and many more yellow buds so I’m ensured a bumper crop. I did Pick’N’Pop (eat, that is) the first two yellow cherry tomatoes of the year. The herbs are growing in leaps and bounds. I give bags of sage, marjoram, thyme, basil, chives and fennel to friends and family who dry them for future use. My sister Liz makes an awesome dry rub she uses all year long on fish and poultry. The garlic patch is progressing as it should and I cut lots of scapes, the long stalks that the bulbs shoot out as they mature, and turned them into a walnut-scape pesto. It is easy enough to make: whirl roughly chopped scapes, toasted walnuts (or pine nuts or almonds) and parmesan together in a processor while drizzling in extra virgin olive oil, season, I use sea salt, and voila! I’m close to harvesting lots of peppers of various types and love to stuff them with either ground turkey or sausage and throw them on the grill. That along with some boiled, smashed taters drizzled with the afore mentioned pesto, mixed greens from the garden and corn-on-the-cob make for a glorious dinner. Life is Good!!
Speaking of the Good Life I met Tom’s daughter Erin and her husband Kurt and oldest son Sam at the Milford Concert in the Park last night. My friend JoAnn came too. The featured artist was Jill Jack who plays Folk Rock/Americana. We had a great visit and I’ll miss them as theres only 2 left. Summer is drawing to a close. It is so nice to see the Farmer’s Market bustling pre-concert and all the families enjoying their together time.
Sharon and crew have some great Chalk Board Features per Usual! For a Starter: Muhammara aka Roasted Red Pepper and Walnut Dip With Fried Pita Chips; Bistro Plates Include: Baby Back Ribs Slow Braised in Hard Cider Served with Baked Beans and Crisp Veggie Slaw; Sesame Crusted Ahi Tuna Over Brown Rice with Tempura Style Veggies and Ponzu Sauce; Double Duck Risotto – Shredded Duck Leg Confit and Local Made Duck Sausage, Forest Mushroom Risotto and Pinot Noir Reduction; Sautéed Lake Superior Perch Accompanied with Buttermilk Mashers and Lemon Butter Sauce; Chocolate Lava Cake Topped with Blackberry-Cabernet Sorbet and Michigan Blueberry Lemon Shortbread Tart with a Sweet Mascarpone Filling. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!
MAKE EVERYDAY A MILLION DOLLAR ONE!
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