And, another fine week it has been! The weather has been amazing for outdoor activities. I love riding when it is cooler and walking the pups is so comfortable for them vs. the scorching heat. The “dog” walks are fairly short as their little legs tire out fast. But, my walks are long and spirited. I can do a great 5 miler right out my door and into the Kensington. Another favorite are the beautiful winding trails at the Nature Center. My veggie garden is done except for a prolific amount of parsley and basil, which, I’ve been taking into the restaurant. Tomatoes are still green so I’ll pickle some and fry others. The ornamental gardens are so beautiful now. I wait all summer to have them so lush and full. I still have a couple months before major cutting back will be done. Each fall the woods are “groomed” of dead branches, there are a lot, overgrown brush cut back, poison ivy attacked and trees limbed where needed. It takes a 5 person team a full day of constant work to get it done. Most people wouldn’t notice the before and after difference. I only do because I live in the middle of my little fairy land forest. I derive so much pleasure from working, no playing, in my yard. It is truly relaxing and gratifying.
We are fast approaching Labor Day and the “official” end to summer. The first celebration of this Federal Holiday was held in 1882. It is considered a day of rest and parties. Public schools start on Tuesday and getting back into the routine with children will take a few weeks to play out. Good luck Mom’s, Dad’s and teachers too! Labor Day also means that the NFL and college football seasons begin. And is considered the last day of the year when it is fashionable to wear white or seersucker. I can’t remember the last time I actually say anyone in seersucker…
The Bistro will be closed for Sunday and Monday. We’re doing some deep cleaning, painting and bathroom renovations. And, we all need some R&R, our “Labor Day.”
Sharon and crew have some great Chalkboard Features as always. The SALAD BOWL SPECIAL is Sushi Grade Ahi Tuna Over a Field Green Salad Tossed with Toasted Ramen Noodles, Edamame, Red Cabbage and Fresh Mandarin Oranges. Bistro Plates Include: PAN ROASTED FLORIDA GROUPER Served with Boiled, Smashed & Pan Roasted Yukon’s, Sautéed Skinny Green Beans, Shaved Fennel and a Splash of Citrus Vinaigrette; PULLED PORK PLATE: Carolina Style BBQ Pork Shoulder, Charro Beans, Crisp Veggie Slaw and Cornbread; SHRIMP DIAVOLO PASTA: Gulf Shrimp, White Wine, Tomato, Garlic, Red Pepper Flakes and Oregano Tossed with Linguine and Topped with a Flurry of Parmesan. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION DOLLAR DAYS!!
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