Mary's blog and Sharon's chalkboard features - June 22, 2018
And, another fine week it has been! After a great AM ride on Z I spent the rest of yesterday, a beautiful first day of Summer, spiffing up “Brady Acres.” There is something calming about cutting the grass and trimming. I also love the immediate gratification a just cut lawn provides. The trickling fountains provide my music and the lush woods my serene landscape. I also think of Tom as he got such great pleasure jumping on the tractor and doing the outside work. The perennial gardens are growing in leaps and bounds and in the veggie plot there are lots and lots of baby tomatoes and peppers and eggplants well on their way to adult hood. I have a variety of lettuces – Bibb, red and green leaf and romaine which get along well together in a simple salad tossed with red wine vinegar and olive oil. There is not much better than a freshly picked mixed green salad. Well, maybe, one with tomatoes from the garden. That is a few weeks away though. Niki and Pico love hanging out while I work in the garden and “helped” harvest the rhubarb for tonight’s dessert!
The pups had their yearly physical and were, untraditionally, cool, calm and collected. Both had a great check-up, got their shots and heart worm tests and are resting quietly as I write. They, like my big boys Z and Picasso, get a shot of Benadryl before their vaccinations to ward off upset tummies and aches and pains that sometimes result from the inoculations. I’m a dog mom freak and won’t take them in to the waiting room as Pico is an aggressive little 12 pounder who will sniff any dog any size and get his chops licked as a result. In dog terms “his bark is much worse than his bite.” The office girls I’m sure talk about the crazy Mary Brady who waits for a phone call in her car that the “room” is ready for her dogs. Yikes. I do what I can for them…
Sharon and Crew have some wonderful Chalkboard Features Per Se including: a Chilled Petite Shrimp Salad STARTER Served with Green Goddess Dressing, Egg & Bibb Lettuce. Bistro Plated Include: Thin Medallions of Provini Veal “Picatta” Style with an Artichoke, White Wine and Butter Sauce Presented over Parmesan Polenta; Blackened Swordfish Accompanied with Corn &Rice Pilaf, Pico de Gallo & Black Bean Sauce; Bistro Filet Grilled to Your Specifications, Au Gratin Potatoes, Skinny Green Beans and a Red Wine Demi-Glace ; Pecan Crusted Pacific Halibut with Herb Roasted Redskins, Baby Carrots & a Mustard Cream Sauce and for Dessert Rhubarb Shortbread, an Iowa Farm Wife’s Recipe courtesy of my dear friend Patty Kelly, Topped with Vanilla Guernsey Ice Cream. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
MAKE EVERY DAY A MILLION DOLLAR ONE!!!
XO, Mary, Niki, Pico, Picasso and Z
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