Yes, a wonderful week. It was great to have some extra time with my horses and pups over the holiday. I just love being outside with it is on the cool-sunny side. I’ve started cutting back some of the perennials, although, as I’ve said before, I prefer leaving any “pruning” to the professionals. Pam and her crew are precise and carefully take “just-enough” off the plants. I’m much better at weeding and grass-cutting. Its fun to tool around on the tractor following the already cut lines, being sure not to miss any spots. Then, the trimming affords me the opportunity to really get an up-close look at the beds. Right now they are near perfect. Lots of worm poop piles are a great natural fertilizer. And, large amounts of frogs, frogs of all colors and sizes, flee from the sound of the buzz cutting trimmer. They are a natural mosquito repellant too. I’ve noticed that the frogs are bigger and toads fatter so they’re getting their fill of bugs. I’m a lover of bees until I get stung, which isn’t often. But earlier this week I was unfortunate enough to step on a ground nest on the side of the driveway and got “popped” 5 times. Yikes, that hurts. I’m a fan of bees but the “underground-errs” are mean, mean, mean. If that had happened to one of the pups I’d have been in the ER with them. I took a Benadryl and iced but still itch days later. Needless to say they are gone, baby, gone. I’ll bring in the probable last of the basil tomorrow and may squeak out a few more rhubarb pies then the veggie garden is officially closed.
Renovations and clean-up went well in the Bistro over the weekend. There is something about being in an empty restaurant that is eerily restful. I got a good amount of office work accomplished that is usually done at home so I can concentrate without interruptions. And being able to do a liquor order in “peace” was a treat. Any ordering requires a certain attention to detail and it’s a wonderful thing not to be distracted. It always feels so good to get the work completed and start fresh.
I enjoyed a nice visit with my Brady relatives tonight and will do the same with my family over the weekend as my sister Kitty and her husband Steve are in from San Diego for a few days. I’m doing a “Michigan” dinner on Sunday with favorites they don’t get on the West coast.
By the way Larry, I do write my own blog!!!
Sharon and crew have some amazing Chalkboard Features once again. The Sandwich Special “THE DEXTER” is BBQ Pulled Pork Topped with Crispy Onion Rings on a Grilled Sesame Seed Bun. Bistro Plates Include:
PECAN CRUSTED WALLEYE: Pan Roasted and Presented with Sweet Potato Gratin, Wilted Swiss Chard with a Drizzle of Maple Mustard Vinaigrette; BISTRO FILET: AKA Teres Major Steak, Grilled and Served with Mashed Cauliflower, Portobello Fries and Blue Cheese Dipping Sauce; DYNAMITE VEGAN LETTUCE WRAPS: Butter Lettuce Cups Full of Minced Tofu, Cremini Mushrooms and Water Chestnuts tossed in Fiery Peanut Sauce with a Carrot-Cilantro-Mint and Green Onions and Accompanied with Curry Potato Chips. Last, not least, GRILLED SWORDFISH: Presented Over Bean and Corn Ragout Slow Cooked with Applewood Bacon and Topped with Crispy Parsnip Ribbons. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS
AND LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
XXOO, MARY, PUPS AND PONIES
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