Another fine week it has been! The weather has been magnificent for working and playing outside. I had a particularly great ride on Z yesterday. He was quite sweaty by the time we were done so I had no choice but to “walk him out” until dry. So we took a leisurely stroll around the farm property. What a great way to bond with my horse. Picasso was already out in the pasture munching away so we waved hi on our way by. Life is good!
Tomorrow, August 10th is Grandma Edick’s birthday. She died in 1979 at 87 years old. She was quite an amazing woman, bearing and raising 10 children in probably the worst economic times ever. She was a visionary when it came to meals. Meat was a luxury and only “cheap” cuts were put on her table. Shanks, hocks and ribs were the norm. Smoked pig’s feet were the base for bean or pea soup. Short ribs were slowly simmered with onions, carrots and potatoes and lamb shanks the same. Any leftovers were made into stew and served the next day. There was always a big hot breakfast to hold you through the day. Fruits and vegetables, reasonable back then, filled her pantry. The only canned goods were those she “put up.” I remember bushels of tomatoes and peaches on her back porch waiting to be peeled and processed. My grandfather and uncles were hunters and fishermen so many times some sort of wild game or fish were part of supper. Mealtime was important, not only for nourishment but also catching up on the day’s happenings. Grandma always smiled. She was truly a happy person. A devote Catholic, she promised to attend daily mass if her son’s returned home safe from war. They did and she never missed a day for the rest of her life. She’d walk to the bus stop on Niagara Street, a main drag in Buffalo, and ride downtown to her favorite church. This was her “social” life too as she became friends with many of the fellow passenger’s that rode the route each day. I was fortunate to be the one (of 50 cousins) to inherit her Chamber’s stove. Now nearly 70 years old it is the showpiece of my kitchen. I think of her, my grandfather and my Aunt Betty each time I use it. They were great cooks, my food mentors from an early age. I am proud to be a Certified Executive Chef but much more important to me is that I’m a good cook who learned from the best!
Sharon and crew have some Awesome Chalkboard Features once again!
As a Starter FRIED OYSTERS are served with Miso Mayo and a Cucumber Salad.
Bistro Plates Include:
BLACKENED SWORDFISH Accompanied with Southern Spoon Corn Pudding and Home-Made Green Bean Casserole;
GRILLED DOMESTIC LOIN LAMB CHOPS: The Porterhouse of Lamb—Marinated in Garlic, Rosemary and Lemon, Grilled and Served with Buttermilk Mashers, Grilled Baby Vegetables and Port Wine Demi-Glace and Lastly
PAN ROASTED HALIBUT Wrapped in Bavarian Ham, Seared and Glazed with a Citrus Caramel Sauce. Presented with a Baked Sweet Potato and Wilted Spinach. YUM!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
AND 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