Falling back is like falling down. Wow, just an hour and what a difference it makes with everything. I feel wide awake at 4 am and tired at 10 pm. The pups are off kilter too, up late, sleeping in…and, just sleeping more. I will have to say that I really, really like the morning sun light. In have heard many discussions of feeling “just not right” and unable to get used to the early darkness. But, it’s only been a week so we will all figure it out.
Maddie and Sophia are very happy to hang in the yard as I do the winter prep of waterproofing the statuary, wrapping fountains and spraying the garden fences with gloss. The final garden clean-up is in process with lots of leaves being cleared and the woods groomed for winter. I try to get as many dead branches off the trees as possible and little saplings that will die off, due to lack of sun, are culled out. The final leaf clean-up is maybe a week away. In the meantime the pups love to run through them, many times getting caught up in a pile and tumbling over themselves. Sophia is always chasing after deer or squirrels. Never comes close. But she is fast. She’s got this little bunny-hop for a run. It makes me smile every time. Maddie, on the other hand, is interested but not so much as to run after anything other than a chipmunk. What great pups!! Ponies are good too. Loving the sun and being out to graze. I am so fortunate to have them all in my life. Thank you God for my buds.
Today is Veteran’s Day, a celebration honoring fellow Americans who have served our country in the military. They protect today, or protected in the past, our greatest blessing, that of freedom. Our Constitutional rights and the fight for world peace are strengthened daily thanks to them. My Grandfather Smith served in both World Wars achieving rank of Colonel. Much of his time was in the Calvary, the horseback division of the Army, Dad was in the Navy, Uncle Tom and John were in the Army and my nephew-in-law, Alex was deployed to Iraq and the front lines two times. He is a Bronze Medal recipient as is Tom’s brother, Matt, who served in Vietnam. Many thanks and much gratitude for all who serve us and this great land!
Thanksgiving sides will be available for pick-up Wednesday November 23rd. Orders must be received by Friday Nov. 18th. LET US DO THE COOKING: Traditional Bread Stuffing, Buttermilk Mashed Potatoes, Maple Smashed Sweet Potatoes, Glazed Veggie Rumble and Fresh Cranberry-Orange Relish. Call the Bistro and ask for Sharon or Amanda.
Speaking of cooking…
Sharon and crew have some awesome Chalkboard Features starting tonight.
As a Starter: BLUE CHEESE FONDUE: Baked with Toasted Almonds and Buffalo Spiced Smoked Chicken. Served with Tortilla Chips and Celery.
Bistro Plates Include:
MEDITERRANEAN WALLEYE: Pan Roasted and Presented over Lemon-Herb Basmati Rice with a Rumble of Carrot, Cauliflower, Zucchini and Golden Raisins in Garam Masala Spices and Tahini Vinaigrette;
CHICKEN POT PIE: All –Natural Chicken Slow Braised with Onion, Carrots, Potato and Peas in a Rich Sage Chicken Gravy Topped with a Puffed Pastry Lid;
RAINBOW TROUT ROCKEFELLER STYLE: Boneless, Skinless Fillets Topped with Spinach, Applewood Smoked Bacon, Pernod Cream and Parmesan. Accompanied with Seasoned Steak Fries
...and Last not Least FRENCH PASTRY CREAM PIE: With Dragon Fruit Coulis and Home-Made Chambord Whipped Cream. YUM!!!
SHARON AND CREW LOOK FORWARD TO SEEING YOU AT THE BISTRO
AND, ALONG WITH ME,
WISH YOU MANY MILLION DOLLAR DAYS!!!
XXOO, Mary, Maddie, Sophia, Z and Kos
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro