And, another fine week it has been. The sun today was glorious and inviting. I can’t wait for the “spring forward” on Sunday. We’re moving in the right direction – more daylight hours, yeah! The practice of advancing the clocks forward in spring was first implemented in 1916 by Germany and Austria-Hungary to help conserve energy during wartime. Most of Europe soon followed suit and the US implemented Daylight Saving Time (DST) in 1918. After WW1 it was used sporadically until the 70’s energy crisis when it was re-introduced. DST is considered controversial now as our energy habits have changed, for the better, since it was first used. Remember to move your clocks forward one hour before going to bed Saturday night. It is also a good time to change batteries (recycle them please) on smoke and carbon monoxide alarms.
One of our favorite holidays is St. Patrick’s Day, March 17th, which really is a week-long celebration starting this Sunday with the St. Patrick’s Day Parade in Detroit. Sponsored by the United Irish Society this is the 61st. year it will be commemorated. The parade’s route follows Michigan Avenue through Cork town an area that received its name because the Irish were the largest ethnic group of newcomers to Detroit and mostly from Cork, Ireland. It is the oldest surviving neighborhood in Detroit. Bands, pipers, clowns, floats, dancers and drummers entertain the thousands that show up in their green to cheer them on. If you’ve never been your missing a lot of fun!
COME ON IN AFTER THE PARADE…
AND, SAVE THE DATE, ST. PAT’S DAY NEXT SUNDAY!!!
Pups were glad to get some outside time today. They have been pretty much homebound due to the cold so they gladly accompanied me feeding the birds and picking up branches from the wind storms. I know that they, and the horses, are bored out of their minds. It is still too precarious to let the ponies out so they get some time in the arena each day to roll, buck and get their “ya-ya’s” out. Thankfully Z and Picasso get saddle time too which helps.
Sharon has been guiding our kitchen team to help with Chalkboard Features and this week Sean is “the man.” For a starter there is a Lump Crab Green Goddess Salad with Hard Boiled Egg, Tomato and Bibb Lettuce. Bistro Plates Include Golden Tilefish, One of Sharon’s Fav’s, Ritz Cracker Crusted and served with Grilled Vegetable Patties and a Creamy Cucumber Sauce; Monkfish Picatta Sautéed Medallions over Parmesan Risotto with an Artichoke-Caper-White Wine Sauce; For Our Veggies – Delicata Squash Filled with Sun-Dried Tomato and Roasted Garlic Orzo Garnished with Spinach and Leek Coulis and Always a Fav—Pan Seared Jumbo Sea Scallops Accompanied with Gorgonzola Cheese Polenta with a Flame Fired Tomato and Roasted Bell Pepper Basil Jumble. YUM!!!
“Erin Go Bragh!” And, Wishes For Many Million Dollar Days!
See you at the Bistro.
Niki, Pico, Picasso and Z too!
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