WELCOME TO THE BISTRO!
And, another week has flown by. It seems like yesterday was the 4th of July and now we’re at the end of another month. Before we know it Labor Day will be upon us. Yikes…
Pups are digging the great weather and I’ve resorted to walking them at sunrise or sunset when it is a bit cooler. Midday sun is TOO much for my little Niki as her black coat absorbs the sun’s rays. While Pico’s white one reflects them and he’s up for a trek anytime. Z and I recently finished our second horse show and did very well. He is such a good guy; very kind and sweet and a talented school master who’s patiently teaching me so much. We were able to qualify for the Region 2 Dressage Championship competition which will be held in Grass Lake Michigan in September. The region includes Illinois, Indiana, Kentucky, Michigan, Ohio, parts of West Virginia and Wisconsin. I’m thrilled that the show will be right in our back yard. There is so much preparation, other than practice- practice- practice, just to get your horse and equipment to the show grounds that it is a definite advantage to have it so close by. We, Z and I, will get one more show under our belt before regionals. It is very exciting to have a horse dance partner. He is so forgiving of me “stepping on his feet.” You dressage riders out there know what I mean….
I spent a glorious afternoon in the gardens and yard. The lawn has slowed down growing; maybe a hint that fall is close? It takes a good couple of hours to do “grass cutting” justice as trimming and then blowing the paths and drive are mandatory – for me. I hate being a Type A sometimes. Dead-heading the marigolds and cosmos is time consuming but necessary to keep the blooms coming. My herbs are voraciously growing and many now hanging to dry. I picked the first tomatoes and the peppers are numerous. I need to do a batch of pesto and cut the last rhubarb for marmalade. The birds went through 40# of oilers in 2 weeks, I’m filling the feeders every other day. And the little green frogs and toads are all over. I have to be very careful not to weed-whack them. Check out the pic of “Peace Frog” whom I came home to one night last week. He was very kind to pose for me and so cute. They cover my windows at night, attracted by lamp light. Very cool.
Chalkboard Features are creative and amazing once again. Sharon and our talented kitchen team do such a wonderful job bringing together such great dishes each week. I’m looking forward to show and tell to try: Pacific Halibut Presented with just-from-the-farm, Welcer’s in Novi, Roasted Red Cranberry Potatoes (nothing like a just dug tater) and Tarragon Scented Hollandaise; Pecan Crusted Walleye Sautéed and Served over Parmesan Polenta and Welcer Farm’s Baby Collard Greens Drizzled with a Chipotle Roasted Tomato Vinaigrette and Three Little Piggy’s: Locally Made Smoked & Fresh Kielbasa Braised with Pork Tenderloin, Sauerkraut and Onion Braised in Michigan Pale Ale and Topped With a Savory Apple Fritter. YUM!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!
Remember That Every Day is Worth A Million Dollars if You Decide To Make It So!
Life is Good!
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