And, another fine week it has been! I’ve had lots of time with my furry buds and consider that part of my “off or down time” as it tends to center me – or turns my brain off. Not that I don’t pay attention to what the pups are sniffing or what dogs are approaching us or the huge hawk circling overhead as, I’m sure he or she wants some sweet Niki or Pico in it’s talons. Actually, at 13# they are probably too big for me to worry about that. And my Z-Z is actually afraid of storms and blowing ground foliage as I learned recently at a show. It was a challenge to get him to pass the flowers and ferns at the show ring letters during a fairly nasty storm that blew through. It is imperative that the rider, me, doesn’t get afraid of his antics or he’ll get even more concerned. Horses are flight animals—they’ll run vs. fighting and most of them are ready to go the other direction if something frightens them. I have to focus looking between his ears, not look at anything else and make him move forward. He is a very obliging boy and trusts me, as I do him, so we made good out of a potential bad situation. Trust me, it takes fortitude to mentally let go and “just do it” when sitting on a big horse. He’s a good, kind partner.
My veggie garden is bursting with tomatoes, cukes, herbs and peppers. I’m slicing the tomatoes and just drizzling with truffle oil and balsamic, or tossing in a salad with the last of the summer lettuce. It, the lettuce, is getting bitter so tomorrow I’ll pull it out. I can still strew some seeds as lettuce is a cool crop and I’ll be able to enjoy another batch. The jalapeños and cubanals are crazy as are both the English and pickling cucumbers. I’m generous in sharing. And, then, the garlic will be ready to pull out of the soil soon. Life is good.
Speaking of good, the Chalkboard Features are right up my alley this week. A Vegetarian Sloppy Joe with Black Beluga Lentils, Carrots, Onion and Garlic on a Grilled Bun; Lake Superior Walleye Topped with a Basil Bread Crumb Served with Polenta and Sweet Green Beans; Hazelnut Crusted Lake Trout with Beet Quinoa Pilaf and a 1# Porterhouse Grilled and Presented with Cauliflower Gruyere Gratin and DJB ZIP Sauce. YUM…
AS ALWAYS WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
And, Go Out and Make Everyday 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