And, another fine week it has been. Pups are digging the warmer weather…no need for winter coats anymore and the trails are once again hazard free –i.e. no snow or ice. I’m hoping they’ll stay that way. And, finally, the horses are able to head out to pasture. It has been a long, long winter for them. Both Picasso and Z immediately dropped to the ground and rolled, their way to loosen up and get a back scratch in at the same time. My “groom” Courtney asked me today, as we were spiffing up Z, if I noticed that she cleaned off my mud caked license plate ? (She didn’t want me to get “pulled over”) I had…and count my blessings that my 91 year young friend not only takes care of Picasso and Z, but me too. How lucky am I? And, the sunshine has popped the Lenten Roses, snow drops, magnolia tree buds and most beloved of all rhubarb shoots poking their heads. Spring has sprung!!!
peaking of Lenten roses, Lent it is half over and Easter Sunday is on the horizon. As I mentioned a few weeks back my friend Patty and I focus on not fasting (the Lent tradition “giving up” something pleasurable like sweets) but feasting on what we can do to make our lives and other’s better. For instance, fast from judging others and feast from what they bring into our lives; fast from anger, feast on patience and always feast on gratitude, appreciation and optimism for what we have in our lives. Feasting is always a challenge, much more so than abstaining from a physical gratification. I love the challenge of feasting as it forces me to focus on the most important parts of my life that are sometimes missed in everyday chaos.
The Knights of Columbus will celebrate their 137th anniversary of their founding on Sunday. It, K of C, is named after Christopher Columbus who brought the Catholic faith to the New World. Over the years the Knights have donated more than 1.5 billion to charity, over half of that to developmentally disabled persons, given countless hours of humanitarian service and donated nearly 50 thousand pints of blood. Let us all and always remember that It is in Giving that we Receive. It doesn’t matter how much or why. It is not only personally gratifying but makes for a better world –
“We make a living by what we get, we make a life by what we give.”
Sharon and crew have some incredible Chalkboard Features Once Again. For a Starter Chilled Roasted Yellow and Red Beets served with a Blue and Chevre Cheese Schmear, Fried Chickpeas, Micro Greens and a Walnut Vinaigrette. BISTRO PLATES ARE AWESOME: Wild Pacific Halibut is Pan Roasted and Presented with Spring Pea Coulis, Heirloom Carrots and Chive Mashers; Heritage Pork Shank Slowly Braised and Served with a Ragout of White Beans, Applewood Smoked Bacon, Tomato, Corn and Root Veggies; Grilled Swordfish Presented with Polenta Fries, Skinny Green Beans and a Chilled Tomato Relish and lastly Delicate Sole Fillets
Pin -Wheeled with Mushroom Duxelle, Basil Roasted Patty Pan Squash, Crispy Shoestring Taters and a Shallot Parsley Butter Sauce. YUM!!!
We wish you Many Million Dollar Days!!
See you at the Bistro!
Xxoo, Mary, Niki, Picasso, Z and Pico
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