Mary's blog and Sharon's chalkboard features - March 23, 2018
And, another fine week it has been. Pups are enjoying our treks over hill and dale. They are wearing doggie coats, not because of the cold but the mud. I have to put them in the sink and spray off their paws after a walk. They aren’t thrilled but accept their fate knowing that they can now jump back on the furniture and bask in the sun. Picasso and Z are dirty boys too. They love, love, love rolling in the mucky pastures. I can’t wait for the weather to warm up and give them a bath. They are very “horse stinky” after having been blanketed for the winter. Now that Spring is here and the sun magnificently shining, bring on the warm weather.
The garden is starting to really rock and roll. The ramps, a.k.a. wild leeks, are poking their heads up. If you’re lucky enough to see them at a farmers market go for it. They have the combined tastes of onion and garlic, are rich in A and C vitamins and are sweet. What I like most, because they are so tender, I can use the whole plant, leaves and all. I love to char-grill and include them on a veggie platter. My yard is shady, which the ramps prefer, so they are actually planted in the woods. All the bird houses are filling up with my feathered friends getting ready to start new families. They fly back and forth with twigs in their beaks fluffing up last year’s nests. They add a layer to the base nest each year. I can’t seem to keep the feeders full – Mama birds are hungry.
Speaking of mommies, mine just celebrated her 89th birthday. I was able to spend it with her in St. Pete and we had a great time. I’ll usually go with her to the golf course and while she plays I take my walk. I decided to golf with her, the first time for me in 25 years, and really enjoyed it. I actually hit the ball straight and far, but it stopped there, my putting was sad. When we walked into the club house everyone sang Happy Birthday Marj! They love and admire her. She walks the course 3 days a week, is paired with “whomever” and is in demand with people who want to play with her. Mom is an amazing woman, who with my dad raised 7 children. She is one of 10 children and grew up in Buffalo, NY. Her parents, Grandma and Grandpa Edick, were amazing cooks. I learned much of who I know from them – basic, classic cooking skills. Nothing fancy, just good solid food. What we now call “farm to table.” They ate lean and mean. In their day, the depression era, proteins were very limited. Beans ruled. Reasonable cuts of meat, that required long and slow cooking, were the requisite. My uncle’s and Grandpa fished the Niagara River for perch. Friday’s were fish and chip day. What a treat, and great memories. It was normal to have 40 aunts, uncles and cousins gather for this glorious meal. How lucky was I?
Meals on Wheels thanks its volunteers every year with a “Thanks for Giving Banquet” of turkey-stuffing-mashed potato and cranberry sauce dinner. The volunteers come from many walks of life and fill many much needed positions in the organization. It is interesting to me how fit physically and mentally and, how very vibrant and happy they are. There is something to be said for giving back. A bible quote is “It is in giving that we receive.” I’d like to thank everyone who has brought pet food contributions to the Bistro. It has been 6 years since we’ve teamed up with Meals on Wheels and have collected over 8 tons of food for their elderly client’s furry friends. LET’S KEEP IT GOING! Open packages are acceptable too. They are thrilled with your generosity.
Chalkboard Features are Awesome Per Se. Mike Chipps was in charge this week and as a starter has an all-time favorite Buffalo Shrimp – Spicy Tempura Battered and Served with Blue Cheese Dipping Sauce. Bistro Plates Include: A One Pound Beeler Pork Shank Slowly Braised in Lager and Chicken Stock, Served With Jalapeno Cheddar Polenta and Wilted Swiss Chard; Monkfish Medallions Sautéed with Lemon Garlic Butter & Presented with Grill Asparagus and Orzo Garnished with Roasted Red Peppers and Artichoke Hearts; Grilled Portobello Stuffed with a Cheese-Spinach and Zucchini Filling, Accompanied with Roasted Tomato Quinoa and Last, but not Least, Basil Bread Crumb Crusted Walleye served with Brown Rice, Roasted Brussels and a Sherry Wine Brown Butter. YUM
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
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