Mary's Blog and Sharon's chalkboard features - June 7, 2019
And, another fine week it has been. My weeds are now so familiar that we’re having conversations. Theirs being “ wow, thanks for letting us hang around and be part of your garden family” and, mine “ when will the rain stop and I can get these free loaders out of my life.” Never have I seen a year like this. I will have to admit though no one but me would notice them as they meld right in with the beautiful flowers and foliage that fill my yard. So, Mary, stop complaining! Just be happy with all the little frogs, hummingbirds and full bird houses. Then there are the chipmunks. They are plentiful and a menace. Pico and Maddie are constantly trying to catch them, to no avail, causing much frustration on their part. Whisper, I need a barn cat!!
The Milford Farmer’s Market is up and running with beautiful asparagus, leeks, rhubarb and lots of fresh herbs along with locally grown perennials and flowers. And, a new phenomenon, pre-made pasties, pierogis, sauces and meats. I opted for a veggie pastie and some radish micro-greens to toss in with my salad. What a great way to spend an hour. I try to go to as many of these little town markets as I can. South Lyon’s is Saturday so I’ll “hit” that after riding. The farmers and entrepreneurs work hard to bring us healthy and fresh food. Give them as much of your “grocery business” you can. It is a win-win for everyone.
Next week Friday, June 14 th , is Flag Day which commemorates the adoption of the U.S. flag in 1977. The flag has been modified 26 times but still has 13 alternating red and white stripes, representing the 13 British Colonies who declared their independence from England, and a white 5-point star on a blue background for each state. Although it is not a national holiday it’s celebrated as such in many states. It is also the day the American Legion posts throughout the U.S. dispose of worn and tattered flags “in a dignified way, preferably by burning.” Also, all flags used to adorn graves at Veteran’s Memorial cemeteries are destroyed on Flag Day. The United States Army also celebrates its birthday. I always change faded flags throughout the year, I fly 3, and rejoice in their beauty and am reminded each and every day of the wonderful country we are so fortunate to live in.
Next Sunday we’ll celebrate Father’s Day at the Bistro with a special “Dad” menu and drink specials. Back by popular demand is the 1# Hot Dog! Reservations are accepted and we will be open for normal hours with brunch served 11-4.
We’re working on our summer menu change, and, I mean WE. Sharon asks the staff, front and back, for their feedback as to what YOU want and like and also what is reasonable to prepare on a timely basis from the kitchen. There are not many things we can “take off” due to popularity. Thank heavens for the specials we can bring to the table every week. They offer a ton of creativitve options for us and you love them. To prove my point...
Sharon and crew have their usual awesome Chalkboard Features!
Drinks Too--- Mango and Peach Summer Sangria and Pink Blossom with Valentine White Blossom Elderflower Vodka, Strawberry and Lemonade. The Anne Amie Rose is Lovely and a Steal at $5 a Glass.
GAZPACHO IS BACK AND BETTER THAN EVER!!!Warning, you’ll need a mint afterwards. As a Starter there’sFRIED OYSTERS served with Double Mustard Dipping Sauce and a Cool Cucumber Salad.
Bistro Plates Include: PISTASCHIO CRUSTED GROUPERPan Roasted with a Carrot-Potato Mash and Herb Butter; aPULLED PORK PLATE Slow Cooked Pork Shoulder Tossed in our House Made BBQ Sauce, Charro Beans and Warm Cornbread topped with Bourbon Butter; LEMON BRAIZED BRANZINOAKA Mediterranean Sea Bass, and, Sharon’s Favorite Fish. Braised in White Wine, Lemon and Spanish Olives, Presented over Roasted Fennel, Tomato, Eggplant and Spinach Gratin andCHICKEN TIKKA MASALA – All-Natural Breast Meat Marinated in Yogurt and Garam Masala, Slow Cooked in Tomato, Indian Spices and a Hint of Cream. Served over Basmati Rice. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION DOLLAR DAYS.
MARY, NIKI, PICO, MADDIE, 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