Mary's Blog and Sharon's chalkboard features - May 24, 2019
And, another fine week it has been! I could really do without the deluge of rain though. My outside riding time has been put on hold due to muddy footing and the weeds are taking over the garden. Not to mention, the lawn… I have to wait until it dries out a bit to cut. I’ve heard and read a few titbits that suggest not mowing shorter than 3 inches. With this weather that means I’ll be mowing 2 times a week. Oh well, at least the soil will be moist to pull the weeds.
Veggie garden is in the works…Tomatoes, eggplant, cucumbers, peppers, lettuces and basil. I can’t wait to eat my first warm-from-the-sun tomato. Rhubarb is fast becoming a green giant. It is pie time….
Pups and ponies are all trucking along. Maddie loves exploring her new woods. She is a bundle of energy. Niki and Pico just look at her and roll their eyes. Thankfully everyone is getting along and a happy family.
Traditionally, the beginning of summer and vacations start on the Memorial Day weekend. Memorial Day, the last Monday in May, became a federal holiday in 1967 although it has been celebrated since after the Civil War, then as Decoration Day, to remember fallen soldiers. In the 20th century it became all-encompassing to honor Americans from all wars and all armed forces. All flags should be flown ½ mast from dawn to noon and many will visit the graves of loved ones. National cemeteries, as well as many local ones, place small flags on the graves of those who served our country in war and play the official musical salute Taps . One of my traditions is to attend mass that is held, weather permitting, in the small parish cemetery of St. Mary’s in Milford. It is a reflective and peaceful way to start the day. And Mom and I will “visit” Dad at the veteran’s memorial cemetery in Holly.
The Bistro will be closed Sunday and Monday to give my incredible staff 2 days off in a row and to do some repair, maintenance and sprucing up.
One of the new menu “trends” is tinned fish. So we’re jumping on board (get it?) and putting Ortiz (brand name) white tuna from Spain on the Special Menu this weekend. It is like eating butter. The Ortiz family has been sustainable fishermen for years using live bait and trolling. There are lots of health benefits too. A single serving contains 20 % of the daily requirements of omega 3 fatty acids; rich in potassium, which lowers blood pressure; lowers LDL and thus cholesterol and is a rich source of protein. This isn’t your usual can of tuna. Much, much better. Other fish we’ll try in the future are sardines, smoked oysters and clams. I can remember eating sardines in mustard sauce with my grandfather and dad. It was a treat. We’d layer a sardine on a cracker, top with chopped white onion and savor all the flavors – so good.
Weekend Chalkboard Features are Outstanding!!!
Try the Spanish Tinned Fish Board with a glass of Catalonian Vermut
Blackened Chicken Sammie with Peach Compote
Sautéed Lake Perch always a favorite
Ahi Tuna Japan-Oise ( a play on a Japanese Nicoise Salad )
Southern Seafood Skillet with Chicken Chorizo Sausage
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
Mary, Niki, Pico, Maddie, Picasso and Z
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