And, another fine week it has been! Once again my pet buds have been challenged by the weather. Niki and Pico plant their feet and say “no” I’m not going for a walk. Z has been slow on his hoofs too. So, guess who has to work harder to get them going? We work it out, happily I might add. Everyone ends up with smiles on their faces and better off for the early morning, cooler exercise sessions. And, with all the heat it is interesting that I’ve been starting to wind down the “food” garden as the 50 degree nights have done their toll on some of the more tender plants. Its been a good year for my veggies and my perennial beds are lush and beautiful. It has taken two decades to tweak them into the mature gardens they are today. I so enjoy spending a couple of hours weeding or dead-heading and don’t miss the days it once took, this thanks to layers of mulch and very little “free” space for the weeds to take root. Right now Lamb’s Ear, Loveage and bushy herbs, such as thyme and marjoram are pretty haggard looking. They’ll get a major hair-cut soon. On the other hand, I’ve still got great looking rhubarb which I’ll turn into jam and I’m using the rest of a bumper basil crop in pesto. Very expensive pesto I might add, as the pine nuts were $28 a pound. Needless to say, I’m going to “stretch” it to the limit. Although the tomato plants are heavy with fruit much of it is green and I have little hope of it ripening at this stage of the game. Fried green tomatoes anyone? I have so many jalapenos it is crazy and they’ll be pickled as a little fresh goes a long, spicy way. Every growing season has its challenges but, this is part of the enjoyment of gardening.
Today is National Dog Day. The intention is to honor dogs and to rescue those from homelessness and abuse. Founded in 2004 it encourages dog ownership of all breeds, ages, colors and mixtures. Their goal is for all pups to live a happy and safe life. Canines were the first animal domesticated centuries ago and have been used as herders, hunters and the most widely kept pet. Their impact on society has earned them the nickname we all know as “man’s best friend.” Or, in my case woman’s.
CHALKBOARD FEATURES are excellent per se with a starter of Fried Cornmeal Dusted Chesapeake Bay Oysters with a Corn and Black Bean Salad; Marinara Tossed Linguine and Giant Beef Meatballs Dusted With Parmesan; Roasted Pacific Coast Halibut over a Northern Bean Ragu; Almond Dusted Rainbow Trout with Brown Rice, Citrus Vinaigrette and Steamed Green Beans and A Veggie Stuffed Portabella Filled with Leek, Spinach and Boursin Cheese Presented with Garlic Herb Quinoa and a Drizzle of Basil Chili Oil. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!
NOW, GO OUT AND MAKE IT A MILLION DOLLAR DAY.
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