My sister Liz and I made a quick trip to visit our Aunt Jo , my Dad’s sister, in Lockport, NY, just east of Niagara Falls to celebrate her 92nd birthday. Aunt Jo is pretty much bed ridden due to several severe falls 3 years ago. Despite being totally dependant on her caregiver’s she has an upbeat and positive attitude. She followed her mother’s footsteps and became an RN who specialized in infant surgery. She has told me how much patience the babies taught her. And, although she is pragmatic, as nurses must be, her compassion and gratitude to those now taking care of her is admirable. I’ve learned great lessons over the years from Aunt Jo but some of the best have been of late. She is kind and gracious even when her pain and discomfort are nearly unbearable. There is always a heartfelt thank-you to everyone who is taking care of her. She is a true inspiration and role model. As often we do, I wish I’d had the opportunity to spend more quality time with her.
The sweet side is the time that I spent with my sister Liz. We’ll always indulge in a Beef on Weck and Buffalo Wings anytime we’re near “the real deal.” There is no such thing as a battered wing in Buffalo. … just crisply deep fried wings tossed in a 50-50 mix of Frank’s hot sauce and butter. YUM!!! Be still my pounding heart . And, a true beef on Kimmelweck, aka weck, is beef top round slowly roasted, thinly sliced and piled on a salty Kaiser roll with caraway seed and nose drooling horseradish. Thought to have been invented for the 1901 Pan American Games in Buffalo, the sandwich is a local Eastern New York favorite and predates wings by decades. The Bistro’s decadent shaved prime rib on a brioche weck pretzel roll is better than the original in my estimation. But, I’ll have to say, that a weck and wings in a crusty bar in Lockport did wonders for my spirits and memories, old and new.
“Chipps”, line cook extraordinaire, was in charge of Chalkboard Features this week and they are awesome Per Se. Pecan Dusted Canadian Walleye is Served with Butternut Squash Risotto and Grilled Asparagus; Sautéed Atlantic Skate Wing is Presented with Parmesan Polenta, Brown Butter and Bacon Braised Swiss Chard; Tenderloin Tips are Marinated in Teriyaki, Bourbon and Honey, Skewered With Mushrooms, Peppers, Onion and Tomato, Grilled and Accompanied with Wild Rice Pilaf and Zip Sauce and Roasted Chicken is Served over Buttermilk Mashers with a Decadent Picatta Sauce Chock Full of Artichokes, Red Onion, Lemon and Capers. YUM!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
XO, Mary, Niki, Pico, Z and Picasso