And, another fine week it has been! The weather has been mild enough to get Niki and Pico out for a few short walks. The dirt roads around the house are a sheet of ice so we bundle into the car and head for Kensington or into town. They are thrilled to get some exercise. Staying inside all the time makes for a couple of bored little pups, not a good thing in doggie land. The temperature in the barn has been so nice that I’m riding with a vest and long sleeves; the jacket gets peeled off within the first 10 minutes. We, Z and I, have begun ramping up our training for summer’s competition. It is always intense to move up a level and learn new movements. He knows the tests in and out and is a very patient and kind teacher. Z, like the pups, is very well “treated.” Courtney brings apples and carrots (washed and cut into “bite sized” pieces) and I always have sugar cubes in my pocket to reward him for the great job he does. And, Niki and Pico get their fair share of chicken wafers. Life is Good for my furry buds!
One of our special menu items this week uses kimchi as an ingredient. Originally from Korea it is made by a simple process of fermenting cabbage, spices, garlic and ginger. It is a low calorie, high fiber condiment that is said to heal many aliments and improve overall health. Because of the fermentation it is an excellent source of probiotics, the good bacteria that aid improving your immune system. Kimchi may also have the ability to lower high cholesterol when eaten on a daily basis due to its high levels of allicin and selenium which helps prevent plaque from building in artery walls. There are also some theories which support the idea that because of a high level of antioxidants kimchi is a good thwart to colds and flu. I love the Brinery Brand of spicy kimchi made locally. One of my favorite ways to eat it is to garnish a veggie burger as a substitute for pickles. It is also great as a side or tossed into a We’re salad. We are using it in a Vegetarian Fried Rice tossed with Brown Rice, Scallion and Scrambled Egg garnished with Sesame Seeds, Radish Sprouts and Sriracha Aioli.
Sharon and crew have some other great Chalkboard Features starting tonight too! For Starts is Roasted Point Judith Squid stuffed with Italian Sausage and Presented with Zippy Marinara and a Kalamata Olive, Feta and Banana Pepper Relish. Port Judith, R.I. is the squid capital of the world, harvesting over 7M pounds a year. Florida Grouper is Accompanied with a sauté of Cauliflower, Baby Kale, Golden Raisins and Pine Nuts; Slowly Braised Compart Farm All Natural American Duroc Pig Pork Shank, Lean and Flavorful Served with a Mix of Italian Beans Simmered with Tomato and Apple Wood Smoked Bacon and For Desert a Hot Fudge Brownie Sundae with Guernsey Vanilla and Sander’s Hot Fudge. They’ve out done themselves again!
Movie alert: My friend Roz and I went to see The Danish Girl yesterday. It is excellent. As is Spotlight. Both are very moving and poignant.
MAY ALL YOUR DAYS BE MILLION DOLLAR ONES!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO.
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