And, another fine week it has been!!! I was lucky to “get otta town” to visit with Tom’s brother, Pat , and his wife, my sister-in-law Joyce in Lake Suzy Florida. I flew into Ft. Meyers early Monday morning and was treated to 3 days of glorious sunshine and clear skies. Each day we’d check “the Michigan weather” and I’ll have to say I was sad for everyone back home when it snowed on Tuesday. Niki and Pico’s doggie sitter sent me a picture of them outside in what looked to be 5 inches of it. But, life goes on and so did the three of us, heading to Punta Gorda for some pier shopping at Fisherman’s Village. After exploring the quaint shops we had a great lunch overlooking the Charlotte bay. The Fisherman’s Chowder was excellent and I need to talk to our “soup queen” Lou to have her replicate it for us. It was similar to Clam Chowder but with the addition of crab, lobster, corn and a touch of sherry. The crab cake wasn’t bad either. We went to the beach, in Venice, plopped down some chairs and people watched for a few hours, then lunched again overlooking the intercostal. And, of course, a little pool time. I don’t think I’ve just hung-out like that in 10 years. It was a wonderful visit and I look forward to going back again next year.
Sunday, June 22, is Earth Day. First commemorated in 1970 it is a worldwide celebration of our beautiful earth. Although it is only observed on one day a year concerned Americans, companies and organizations work towards making a difference every day. Our #1 Problem is plastic pollution. More than 500 million straws are used every day and 100 billion “one-use” bags are thrown out each year. Nearly 90% of debris in our oceans is plastic. Obvious solutions are to re-use any plastic possible, carry a cloth tote bag and to ditch the plastic water bottle for a sustainable one. Another huge concern is the effect that animals raised for human consumption cause. The environmental impact due to greenhouse gasses, manure waste, water and land usage is extraordinary. It takes 7# of feed to produce a #1 of beef, 3# for pork and 2# for chicken. That is if it is high quality. Using cheap feed requires feeding much more to assure proper nutrition. One way to decrease the footprint caused by livestock is to observe “Meatless Mondays” and to reduce consumption, which is healthy for us too, on a daily basis.
Sharon and crew have some Awesome Chalkboard Features Per Se. For starters an Old Favorite Returns: Shrimp Tempura served with Cucumber Slaw and Ponzu Dipping Sauce. Bistro Plates Include Canadian Lake Perch, Sautéed and Presented with Orange Scented Basmati and a Cool Pea, Radish, Mint and Spinach Jumble; Chicken with Roasted Forest Mushrooms tossed with 3-Cheese Ravioli and a Garlic & White Wine Sauce Sprinkled with Parm, Romano and Asiago; Pan Roasted Florida Grouper Accompanied by a Cheddar-Smoked Bacon-Potato Gratin and Creamed Leeks and last, but not least, Grilled Pork Porterhouse Basted with Bourbon Butter and Served With Maple Smashed Potatoes and a Warm Corn & Spring Onion Salad. YUM!!
We Look Forward To Seeing You At The Bistro
Wish You Many Million Dollar Days!!!
Mary, Niki, Pico, 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