Mary's Blog and Sharon's chalkboard features - September 20, 2019
I spent a few days last week at the final horse completion of the season and was very happy with my steady steed Z. He is such a great partner in the ring. This is how it goes…pack up the car following a page- long list so I don’t forget anything, get to the fairgrounds before Z so that I can have his stall ready, which entails spreading big bags of shavings and filling water buckets and then set-up the tack stall, my “office,” for the time I’m there. When Z arrives I let him settle in then saddle up and go for a “walk-about” to familiarize us both with the lay-of-the-land. On the days that we compete I’ll do a 20 minute warm up, hopefully getting us both in the right mind-set to ride a good test. When the competitor before me finishes I enter the arena, wait for the judge to ring the bell, signaling to start my test, a series of movements and patterns, and then ride my heart out. Z does whatever I ask so any mistakes I own. I enjoy competing for several reasons. The most important it allows me serious one-on-one time with my bud, it is very mentally stimulating, I need to be thinking all the time, and best of all it is fun. He and I mutually enjoy riding down the arena’s centerline, halting at X and beginning our 6-10 minute ride before the judge. We ended up with lots of useful feedback on our tests and a renewed passion to work hard over the winter and move up, finger’s crossed, a level next year.
In 1995 the Educational Foundation of the National Restaurant Association spearheaded a national food safety awareness campaign to focus attention on the prevention of foodborne illness and designated September as National Food Safety Education Month. There are four basics to keeping food safe: clean, cook, separate and chill. Keeping your hands and kitchen clean is of utmost importance to keep food safe. Hands should be washed for 20 seconds with soap and lots of clean water. Suds up, sing happy birthday and rinse. Times to wash include after using the rest room, touching garbage, blowing your nose, sneezing or coughing, caring for someone who is ill and before preparing and eating food. Surfaces and utensils must be kept clean also. Use paper towels vs. cloth to wipe up spills. Wash cutting boards, dishes, and counters with hot soapy water after preparing each food. Sanitize with 1 tablespoon of liquid chlorine bleach in one gallon of water. I keep a spray bottle of bleach solution under my sink and use it especially after cooking with raw proteins. Fruits and veggies should be washed under fresh running water only – no soap or commercial produce washes. Clean fruits and vegetables before peeling as when cutting into it whatever is on the outside will be introduced to the inside. Washing meat or poultry can cause bacteria to spread so do not wash or rinse raw proteins. Foodborne illness can be deadly for the sick, very young and elderly and should be taken seriously. Although not required by law all of my kitchen staff is current with their Food Safety certifications.
Sharon and crew have their usual awesome Chalkboard Features! Bistro Plates Include: ASIAN CARMELIZED PORK TACOS: Dry Rubbed Pork Shoulder Slowly Roasted with Coconut Milk, Ginger, Soy and Spices. Pulled, Tossed with the Pan Drippings, Topped with Pickled Red Onion and Pineapple. Served with Black Beans and Rice; PANKO CRUSTED WALLEYE: Gluten Free – Accompanied with Roasted Tomato Basil Quinoa, Grilled Baby Eggplant and a Feta-Kalamata Olive Vinaigrette; NOT YOUR MAMMA’S TURKEY MEATLOAF: Ground Turkey, Forest Mushroom, Leek and Fontina Cheese Meatloaf Presented with Cheddar Mashers, Skinny Green Beans and Chicken Gravy and Last, not least, RAINBOW TROUT Stuffed with a Blue Crab, Artichoke, Lemon Cream Cheese and Caramelized Onion Filling, Pan Seared and Served over Creamed Brussels Sprouts and Spinach. Topped with Crisp Shoestring Potatoes…. And, if I can get enough of the last of my Rhubarb there will be an Upside Down Cake to boot.. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
AND, WISH YOU MANY MILLION DOLLAR DAYS…
XXOO, MARY, THE 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