And another fine week it has been. The gardens are prolific with lettuces and herbs. I saw my first "pink" tomato today and have basil, garlic scape and sage growing like bonkers. I actually harvested enough rhubarb to do 4 pies which will be on the menu this weekend, minus the piece i had for my dinner. What an indulgence. .pie as a meal! I'll make some scape pesto next week that I'm sure Sharon will figure out how to use for as part of a special. I"ll vary from the traditional pine nuts and use walnuts, and skip the garlic.
THE Pups are not liking the wet and humidity. Are any of us??? It has been a process to get them on-the-move. The minute Niki wakes up, around 6 AM, she and Pico get breakfast and we head down the Lane for a mile walk. The deer flies are atrocious and especially swarm around her and me.Our sweetness? I relally think that her color, black, has someting to with it. They certainly leave Pico, who is white, alone. Bug sprays work so we load up before heading out. The horses have been cooped up for a couple of days due to the storms. With so much rain, and no sun, the pastures and outside riding areas are like quick sand. It is easy to slip and to lo have their shoes pull off in the muck. One good thing is that there are nice breezes blowing through the barn and every stall has a fan. Z was lathered in sweat after our ride yesterday so got treated to his first shampoo of the summer, which he was in dire need of. It takes a good hour to scrub him and rinse off his coat. He'll get his tail and mane done next time as his are so thick it involves another hour at least. I'll leave that job for Courtney!
Sharon and crew have some awesome weekend features Per Se! As a Starter there is a gluten free Pizza with a Cauliflower Crust, 5 Cheeses, Caramelized Onions and Roasted Mushrooms. Main Plates include Grilled Lamb Chops Accompanied with a Brown Rice Stuffed Pepper and Chimichurri Sauce; Herb Roasted Rainbow Trout Served with Hush Puppies and a Heirloom Tomato, Watermelon and Arugula Salad; Prosciutto Wrapped Halibut Presented with Fingerling Potatoes and an Artichoke -Butter Sauce and of course the Aforementioned Rhubarb Custard Pie. YUM...
WE WISH YOU ALL MANY MILLION DOLLAR DAYS AND LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
Mary, Niki, Pi o, 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