Mary's Blog and Sharon's chalkboard features - January 10, 2020
And, another fine week it has been. The weather changes sure have been drastic. Pouring rain with near 50 degrees one day then snow and cold the next. It has been a challenge with the horses and their “clothes.” There is actually an app that instructs as to what weight blanket they should be wearing depending on the temperature. The colder, the heavier. There is a fine line – too heavy and they sweat, not good, to light they shiver and loose body mass very fast. The challenge with the cold is not only to keep them warm but to make sure they have tepid water and additional food. They are eating like crazy to keep their bodies at a good weight as the cold burns calories at an amazing rate. The pastures are not a good source of food right now as the grass is minimal. Better than nothing, but not enough to count on. And the doggie outings and “potty” breaks are a challenge too. We bundle up for our walks, which are too few and too short anywhere below 25 degrees. Which is unfortunate for all of us. If the dog’s walking so am I! I’m so lucky to have my furry buds, big and small. Animals are good for our health. The Human Animal Bond Research Initiative is full of data that indicates talking to or petting a pet can have a positive, physical affect, lowering blood pressure and pulse rate. For me it’s the unconditional love of my 4 legged buds, large and small. I’ll never be without one!
The top 20 food trends were just published in several of my restaurant periodicals and local, vegetarian, natural-minimally processed foods and regional beer and artisan spirits top the list. We have followed these “trends” for 65 years. Tom’s father, Jim, was adamant and unrelenting in his pursuance of the finest food and drink he could find. Tom was the same, and Sharon and I continue the tradition. We only buy and serve food that we’d eat. Our staff is just as picky. And you drive us to be the best at what we do, good food and service!
Sharon and Paco are in charge of the Chalkboard Features this week! BISTRO PLATES INCLUDE: GRANNY’S CHICKEN FRIED STEAK: Top Round “Cube Steak” Marinated in Buttermilk and Franks Hot Sauce, Lightly Dusted in Seasoned Flour, Fried and Topped with Country Style Onion Gravy. Served over Buttermilk Mashers and Braised Greens; POLISH STYLE PICKEREL: Fresh Horseradish Crusted Pickerel with a Gratin of Potato, Smoked Kielbasa, Sauerkraut and Cheddar. Topped with a Fried Pickle Wedge; VEGETARIAN TAMALE CASSEROLE: Peppers, Onion Zucchini, Corn and Pinto beans Slow Cooked with Tomato, Garlic and Mexican Spices. Topped with Monterrey Cheese and Cornbread and Baked till’ Bubbly and Last, not Least WEST COAST HALIBUT: Sautéed and Presented over an Orzo, Rice and Fresh Veggie Pilaf. Topped with Toasted Almond and Chive Beurre Blanc. Oh, There’s More: Assorted Dessert Bars served with Guernsey Ice Cream. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND WISH YOU MANY MILLION DOLLAR DAYS!!!
Mary, The Pups and Ponies!
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