And, another fine week it has been. I hope everyone has enjoyed the last few days of nearly perfect weather and the beginning of Michigan summer. The Milford Farmer’s Market, along with many others, is up and running once again and there’s lots of produce, meat, poultry, eggs and handmade products from our Great Lake’s State. Asparagus, bok choy, leeks, rhubarb and lots of fresh herbs along with locally grown perennials and flowers prevail. What a nice way to spend some time. I try to go to as many of these little town markets as I can. It is always fun. The farmers and entrepreneurs work hard to bring us healthy and really fresh food. Give them as much of your “grocery business” that you can. It is a win-win for everyone.
Thursday, June 14th, is Flag Day which commemorates the adoption of the U.S. flag in 1777. The flag has been modified 26 times since the first one but still has 13 alternating red and white stripes, representing the 13 British Colonies who declared their independence from England, a white 5-point star on a blue background for each state. Although it is not a national holiday it is celebrated as such in many states. It is also the day the American Legion posts through out the U.S. dispose of worn and tattered flags “in a dignified way, preferably by burning.” All flags used on graves at Veteran’s Memorial cemeteries are destroyed on Flag Day and the United States Army celebrates its birthday. My barn proudly “wears” a flag and my flag pole by the woods can be seen from most rooms of the house. I love to see the flags blowing in the breeze.
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# Wagu Beef Hot Dog! Reservations are accepted and we’ll be open regular hours.
Remember the 150th running of the Belmont Stakes is tomorrow. Good Luck to Justify!!!
Sharon and Crew have some wonderful Weekend Features Per Se! As a Starter there is Smoked Trout Dip Served with Homemade Chips. Main Bistro Plates Include a Seared Jumbo Sea Scallops Presented over Udon Noodles with Baby Bok Choy and Shiitake Miso Broth; 1# Bone-In Rib Eye with Cheddar Mashed, & DJB Zip Sauce; Michigan Railed Rainbow Trout Herb-Dusted, Baked and Accompanied with a Roast of Brussels Sprouts, Cauliflower, Bacon and Carrots and a Butternut Squash Coulis and Pecan Crusted Chicken Breast Served with Mashed Sweet Potatoes, Grilled Asparagus and a Drizzle of Balsamic Reduction. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
AND, WISH YOU MANY MILLION DOLLAR DAYS..
Mary, Niki, Pico, Picasso and Z