Boy, we sure couldn’t complain about the weather up until yesterday. It has been nearly perfect for outside activities. The pups have been enjoying their walks and horses appreciate the nice green pastures that recent rains have promoted. Tuesday night was a “free” light show for hours as the lightning, thunder and torrential rains moved through. Maddie and Sophia run out, do their business, and are back in split seconds. It is interesting to me that when they have to get their little paws wet their wandering spirts are left behind. Unless, of course, the squirrels that taunt them are around. Then, all bets are off and I’ll have soaked dogs that have a wonderful umami smell that I’d like to turn into eau de “pup" perfume. The garden is gradually shifting into fall mode. Most of my annuals are showing their “age” and I need to make a decision on whether to buy hardy cabbages and kale to fill the few pots that I have or to just empty them and put the barn for the winter. I’ve got a couple of weeks until they’ll need to be retired or replenished so I’ll check out a few local plant stands and see if anything piques my interest. I don’t like the thought of the months ahead without “flower power.”
Yesterday, September 22, marked the Autumnal equinox, or first day of fall in the northern hemisphere and spring in the southern hemisphere. During the equinox the sun crosses the earth’s celestial equator, an imagined line which stretches from the north to the south. At this time, 4:02 in the afternoon, both hemispheres will receive about the same amount of daytime and nighttime. The name, equinox, is a Latin derivative and means equal night. We’ll begin to see later dawns, earlier sunsets and cooler temperatures. Personally, I don’t do well waking up in the dark. Boo hoo… We welcomed fall at 9:04 PM.
Today, September 23rd is our 31st year in Novi. What a great ride it has been… Thanks everyone for your loyalty and friendship.
National Food Safety month continues with reminders of proper food practices. Cleanliness is of utmost importance. Hand washing can be your best defense against spreading illnesses. As are clean work surfaces and food products. Cooking foods to the proper temperature is imperative to kill harmful bacteria. Use a thermometer to check internal temperatures. Be certain to keep hot foods hot, above 140 degrees and cold foods cold, below 40 degrees, to maintain their safety. Keep raw and cooked foods separate from each other to reduce cross contamination. Wash and sanitize all items that have come in contact with raw protein before using again. It is ideal to have cutting boards dedicated to specific foods, i.e. produce, meat, poultry and fish.
“Give Every Day the Chance to Become the Most Beautiful Day of Your Life.” Mark Twain
Sharon and Crew have some great Chalkboard Features starting tomorrow.
BISTRO PLATES INCLUDE:
SHRIMP-N-GRITS: 6 Gulf Shrimp Sautéed with Locally Made Andouille Sausage, Tri-Colored Bell Peppers, Celery, Garlic and Cajun Spices in a Light Tomato Broth over Creamy White Grits;
FILET: 6 Oz Teres Major stake (aka Petite Beef Shoulder tender) Grilled and Sliced over Double Onion Cheddar Cheese Hash Browns, Steamed Skinny Green Beans and a Dollop of Balsamic Roasted Tomato “Steak Sauce, “ and
AHI TUNA, Sushi Grade Tuna, Seared (We Suggest Rare) over Udon Noodles in a Japanese Miso Broth with Chopped Baby Bok Choy, Shaved Onion and Shiitake Mushrooms. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION DOLLAR DAYS!
XO, Mary, Maddie, Sophia, Z and Kos
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro