GREETINGS FROM THE BISTRO!
And, another fine week it has been! I could take this weather 24/7-365 days a year. Picasso is in 7th heaven as the cold nights have taken their toll on some of the bugs that bother him to no end when it is hot. 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 sprayed and donned with a fly mask. This 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. The pups are digging the cooler temperatures too and are friskier than usual on our walks. 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, I haven’t made a pitch for doggie and kitty food lately. 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. Thanks in advance!
Yesterday I “harvested” my first tomato of the season. I popped the warm-from-the-sun yellow cherry tomato into my mouth along with a tiny leaf of basil and enjoyed a mini salad a la minute’. There are lots and lots of green tomatoes dangling on the vines and many more yellow buds so I’m ensured a bumper crop. 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 literally “in the woods” as it’s one crop that varmints won’t nibble on. 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! Mom loves it so she’ll be the lucky recipient of a generous portion.
Sharon and crew have some great Weekend Features! Coconut-Cashew Crusted Red Grouper served with Stewed Black Beans; Atlantic Skate Wing, Crab-Like in Texture, presented in a Saffron Wine Broth; A Bistro Filet topped with Crumbled Blue and a Veggie’s Delight: Tempura Battered Zucchini Blossoms filled with Ricotta & Honey, Lightly Fried and accompanied with Grilled Zucchini Bread and a Blistered Tomato Salad. YUM!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!
MAY EVERYDAY BE 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