And, another fine week it has been. Niki and Pico are digging their somewhat cooler, less humid walks. Unfortunately the deer flies and horse bombers are still out in force. I got bit by a bomber the other day and yikes it stings. They are so big you’d expect to feel them land but that is not the case. They are light and bite fast. Thankfully though very slow so it is easy to smack them off then send them off to fly heaven. Z and I had another successful show last week, the last for the season in Michigan, culminating with a blue ribbon and our highest score for the test. Icing on the cake – the judge was just home from judging Dressage at the Olympics.
My friend JoAnn and I decided to take advantage of a beautiful day last Sunday and visited the Howell Conference & Nature Center. Neither of us had been before and I’d highly recommend it. Their main task is to rehabilitate injured wildlife and to release them into their natural habitat when they are able to survive on their own. Those who can’t go back to nature are given permanent homes at the Center. It takes about 11/2 hours to walk the outdoor “rescue zoo” where the animals that are permanently disabled live in large caged areas. There is anything from bob cats to coyotes to raptures. Even painted turtles and 2 Bald Eagles. Sadly, many or the rescues can’t be released because they are too acclimated, thus trusting and attracted to, humans. This year the clinic has taken in 2,400 animals by the end of July which has surpassed its record for and entire year. They depend on donations to fund their cause. It was great to see so many young families having fun together and picnicking. There are also Zip line tours which last 3 hours so that’s what I’m doing my next visit.
Chalkboard Features are awesome Per Se. We are featuring Stroh’s Bohemian-Style Pilsner Brewed Once Again In the “D.” And, Fried Clam Strips – Thick and Juicy; A Duroc Pork Shank Braised and Presented with Polenta and Fried Sage; Jumbo Lump Crab Cakes Over Wilted Spinach, Creamed Corn and A Shoestring Potato Hat; Ahi Tuna Steak, Udon Noodles and a Shiitake Miso Broth and Vegan Tomato Spaghetti that Showcase Roasted Heirloom Tomatoes from MY garden served over Spaghetti Squash Tossed with Basil, Garlic, Onion and EVOO. YUM!!
Remember that the State Fair is in Novi this weekend. The first fair was held in 1849 and rotated amongst the largest cities in Michigan until Joseph Hudson sold 135 acres of farm land for $1 to the Michigan Agricultural Society. The fair was discontinued as a state funded entity in 2009 and is now a private enterprise. Always held the first week of September it is great to have it back in “action.” Come see us at the Bistro after a “walk-about” at the fair.
We are approaching Labor Day and the “official” end to summer. The first celebration of this Federal Holiday was held in 1882. It is considered a day of rest and celebrations. School starts on Tuesday and getting back into a routine with children will take a few weeks to play out. That is always a challenge. Good luck Mom’s and Dad’s. And, teachers too! We’ll be relaxing at our own parties on Monday so the Bistro is closed and will re-open Tuesday for regular hours. We wish you all a lovely, safe and restful holiday.
I close with some neat quotes that are relevant to the occasion and I look forward to visiting with you at the Bistro soon!
“My grandfather once told me that there were two kinds of people: those who do the work and those who take the credit. He told me to try to be in the first group; there was much less competition.” Indira Gandhi
“I am a great believer in luck, and I find the harder I work, the more I have of it.” Thomas Jefferson
“By working faithfully eight hours a day, you may eventually get to be a boss and work twelve hours a day” Robert Frost
“Choose a job you love, and your will never have to work a day in your life.” Confucius
“It’s a Million Dollar Day”
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