And, another fine week it has been. I took a harder hit than usual physically, or is it mentally, with the time change thanks to my pups. They’ve been waking me up in the middle of the night to “go out” even though I do my “due diligence” to avoid such. It is hell going out in the dark and cold at 3 AM but… considering the alternative. It is nice to have the early light and be able to fit in a morning walk with them before my day starts. The horses don’t seem so much to mind but I’m not with them as they sleep and wake like I am with Niki and Pico. I do know that it is almost time for their blankets as their winter coats are a’ growing. The garden beds were cleaned out of their leaves and the last rake was retired for the winter at dusk on Wednesday. Pam Carter, the master gardener responsible for the beautiful planter boxes at the Bistro and her crew (most of whom are also master gardeners) close and open my garden each season. Pam is an “Edward Scissors Hand” when it comes to pruning, I am a hack. So, rather than my greenery look like it had a bad haircut she works her magic. The leaves that continue to fall will be a blanket for tender shoots over the winter. All garden ornamentation that won’t survive the snow and cold is housed in the barn for the winter leaving the landscape bare looking. I took advantage of a beautiful Sunday to spray the statuary that is too large to move with a sealer that protects from the elements. The last of the jalapeños were picked and I’ll pickle them tomorrow. Sprinkler system closed down, water to faucets turned off, fountains covered… check, check, check… So, another season is done except for leaf blowing which is a tad premature as lots of leaves are still hanging on. I do, most certainly, look forward to next March when the planning begins for summer once again.
I have made it a policy, advice from my beloved and smart Tom, not to ever talk politics in the restaurant. I’ve adhered to such but just need to share a few thoughts. First, not many of you asked me who I was going to vote for or, for that matter shared who you’d want in office. Thank-you, because I got asked a lot otherwise and had to politely decline answering. Tuesday, Election Day, we were busy from open to close. There was a sense of relief and joviality surging through the Bistro that a brutal year and one-half of campaigning was almost over. And, although most thought Hillary would be our next President-Elect no one trusted it to be so. Rightfully it turned out. The last few days we’ve felt a wave of shock with the results mostly disbelief. So, from someone who has avoided the political scene I have to say that I agree with Hillary, Obama and Trump that it is time to be united and move forward with the continuation of what is right for the Greatest Country in the World!!! I can say with certainty that I hope it happens.
We are taking reservations for larger groups over the holiday season. Every year books up early for the patios so if your thinking of us for your party call Jenna or Sharon sooner rather than later. They’re ready and willing to help you plan your gathering.
Thanks for noticing the new menu and enjoying the Crusty Mustard Chicken and Jammin’ Jar being back. And, Sharon and crew have some great Weekend Chalkboard Features too!! There is a Turkey Ruben Grilled with Swiss, Sauerkraut and 1000 Island; Roasted Rainbow Trout Presented over Creamy Garlic Orzo and Grilled Tomato and the House Favorite Sautéed Lake Superior Perch Accompanied with Brown Rice, Green Vegetable Tangle and Tartar Sauce. YUM!!!
THANK-YOU TO ALL VETERANS!!!
10% OFF TODAY ON YOUR MAIN ENTRÉE…
It’s a Million Dollar Day.” Share it With Someone!
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