GREETINGS FROM THE BISTRO!
And, another fine week it has been!
All of the Brady pet family is doing great with the cooler weather. Niki and Pico are eager for their walks instead of planting their feet in protest when it is hot and humid. And Z and P are full of energy. I ride first thing in the morning when it is nice and brisk, which ensures a peppy horse. I really need to ramp it up myself to stay nice and quiet with my hands and centered on their backs, which takes loads of concentration on top of a 1500# coil of power. It is fun and invigorating. Both boys had their teeth cleaned yesterday and are good to go for another year. Horses, like humans, build tartar and get cavities. Horses are chewing most of the day so their teeth become sharp and sometimes cut into their mouths. The dentist, a veterinarian who specializes in equine dentistry, files them down and fills any cavities. The process takes about an hour and is necessary to keep them comfortable when wearing a bridle and bit. Both passed their exams with flying colors and after their “happy shot” wore off headed back out to pasture to enjoy the lovely day.
I’ve been starting to wind down the “food” garden as the 50 degree nights have done their toll on some of the more tender plants. It’s been a good year for the most part in the veggie garden and my perennial beds are lush and beautiful. It has taken two decades to tweak them into the mature gardens they are today. I so enjoy spending a couple of hours weeding or dead-heading and don’t miss the days it once took, this thanks to layers of mulch and very little “free” space for the weeds to take root. Right now Lamb’s Ear, Loveage and bushy herbs, such as thyme and marjoram are pretty haggard looking. They’ll get a major hair-cut soon. On the other hand, I’ve still got great looking rhubarb which I’ll turn into jam and I’m using the rest of a bumper basil crop in pesto. Very expensive pesto I might add, as the pine nuts were $28 a pound. Needless to say, I’m going to “stretch” it to the limit. Although the tomato plants are heavy with fruit much of it is green and I have little hope of it ripening at this stage of the game. Fried green tomatoes anyone? I have so many jalapenos it is crazy and they’ll be pickled as a little fresh goes a long, spicy way. Every growing season has its challenges but, this is part of the enjoyment of gardening.
Tomorrow, August 26th, is National Dog Day. The intention is to honor dogs and to rescue those from homelessness and abuse. Founded in 2004 it encourages dog ownership of all breeds, ages, colors and mixtures. The goal is for all pups to live a happy and safe life. Canines were the first animal domesticated centuries ago and have been used as herders, hunters and the most widely kept pet. Their impact on society has earned them the nickname we all know as “man’s best friend.” Or, in my case woman’s. Let’s celebrate the importance of dogs, and how they impact so many of our lives on a daily basis, by dropping some food or treats to our Meals on Wheels Pet Pantry that ensures Homebound Seniors are not feeding their pets half their meals. Thank-you in advance!!!
Sharon and crew have some excellent CHALKBOARD FEATURE Per Se! A 1# Bone-In Cowboy Ribeye is Grilled to your Specifications and Served with Caramelized Forest Mushrooms and Onions and Seasoned Fries; Walnut Crusted Walleye is Accompanied by Sweet Potato Gratin and a Country Mustard Cream Sauce; An All Natural Chicken Breast Marinated in Red Wine and Blue Cheese is Panko Crusted, Seared, Roasted and Presented with Buttermilk Mashers and Shaved Brussels Sprouts and Lastly, Snapper Served Pan-Asian Style with Tai Peanut Pesto, Brown Rice and a Crispy Carrot-Cabbage-Lime and Cilantro Slaw. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!
NOW, GO OUT AND MAKE IT A MILLION DOLLAR DAY.
XO, Mary, Niki, Pico, Z and Picasso
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