And, another fine week it has been!!! My first Thanksgiving Dinner went off without a hitch. I am not a fan of the meal in general as it is so carb intense and, if you’re not careful, extremely high in calories. For what seems to be easy food to cook there is certainly a lot of prep work and timing involved. But, the spirit of the day is what counts. My thanks are endless. I count my blessings for wonderful families, both personal and work, great friends, awesome pets and the list goes on. My sister Marj and brother-in-law Mike are in from Atlanta for the weekend and it is so nice to have them here. We did visit via phone with everyone out of town, enjoyed a mean game of Pachisi and cheered on the Lion’s win.
Tomorrow is small business Saturday, wedged between Black Friday and Cyber Monday, it celebrates the 100 million hometown businesses that provide jobs and support to our communities. Buy small, buy local! I can attest to the fact that it is hard to “fight” the chains and big box stores. Instead, we do what we do best…provide personal and heartfelt service each and every day.
As the holiday season approaches I’ve gotten many requests for donations from just about every organization that provides food to the needy: Gleaners, Haven, Forgotten Harvest, Grace Centers, and Capuchin Kitchen. They all are at rock bottom with their budgets and pantries. A little cash can go a long way. And, if a monetary donation is not possible, they always welcome volunteers to help serve the meals, sort clothing donations and to fill bags with groceries for those in need. I give for a selfish reason – it makes me feel good. A favorite proverb of mine goes like this; A generous man will prosper; he who refreshes others will himself be refreshed. Proverbs 11:25. Do what you can for our fellow men and women who have fallen on hard times. “What goes around comes around.”
I’m really glad that I don’t have any leftovers in my fridge because Sharon and crew have some awesome Chalk Board Features Per Se. Lump Maryland Crab Cakes are Griddled and served with Creamed Corn and Shoestring Potatoes; New Zeeland Lamb Loin is Accompanied with Aged Cheddar Gratin Potatoes, Broccolini and a Splash of Port Wine Demi-Glace; Pan Roasted Swordfish Picatta Presented over Rice and Finished with an Artichoke and Lemon Caper Butter Sauce and an Old-Time Favorite Sole Sicilian – Delicate Sole Dusted with Basil Breadcrumbs over Parmesan Polenta, Pancetta Braised Kale and a Zippy Tomato Relish. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
AND, ARE THANKFUL FOR EVERY LAST 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