AND, ANOTHER FINE WEEK IT HAS BEEN
Well, other than the weather… but, we all know that. I actually have a good pup story that relates. Maddie, who hails from Florida, got her first blast of cold and snow on Monday. I opened the garage door and she went barreling out to do her business and went into shock. She literally turned, looked at me with a “what is this cold, wet stuff” and bolted into the garage, not to be coerced out again. For 3 days. I had to go into puppy mode, even though she is 7, and just take her out again and again until she relented and is finally half-way comfortable in the snow. I really hate this time of the year with my little pups. It is a chore to exercise them and I know they get cabin fever. As do the horses. They were in 2 days due to the before- winter blast and had a bucking party getting out to the pastures today. They have to “dig” now for the grass but were happy to do so.
My sister Jo and I had the pleasure to bring my mom to meet her 3rd great-grandchild, all boys, last weekend. We were lucky to get a flight out of Flint into Atlanta, which is always easier and less stressful for all. We didn’t tell her that she’d have a wheel chair on arrival because it would have been met with resistance. Well, it turns out that she was not only compliant but thrilled to not have to navigate the turbulent crowds that are symptomatic of one of the busiest airports in the world. My only regret is that I had to do the trams instead of the walk from the gate to baggage area, about ½ mile, which I love after sitting for 2 hours. A small price to pay for the comfort of my mom.
We had a wonderful time, visiting and cooking at my sister’s (Grandma Mimi) Marj and her husband Mike have a great garden so one night we stuffed and grilled Pablano peppers , made beautiful salads with cabbage and greens and thin crust pizza cooked over a charcoal fire. I did an impromptu cooking lesson on how to make Shrimp and Grits. They were good. Fresh caught shrimp, organic local grits, and jalapenos from the backyard, what could be better? Other than spending some great time with my family? After seeing what it takes to coordinate the comings and goings of 3 small children I wonder how my mother did it with 7. Holy smokes…
Sharon and crew have some incredible Weekend Features Per Se. It is a huge undertaking to do these each week. We get bid sheets with what produce and proteins are available; Sharon decides on what to order and then mentors whoever is designated to create the specials. This week Sean designed and prepared the menu. As a Starter: FRIED OYSTERS, Cornmeal Dusted and Served with Cajun Remoulade; LAMB SHEPHERD’S PIE: Lamb Shoulder Braised with Carrot, Leek and Portobello Mushrooms, Topped with Buttermilk Mashers and Baked to Bubbly; BEAUTIFUL PACIFIC HALIBUT: Pan Roasted with a Glaze of Orange Marmalade, Lemon and Black Pepper and Presented with Braised Tomato, Fennel, Zucchini and New Potatoes; CORNBREAD AND CRAB STUFFED RAINBOW TROUT: Served over a Sauté of Green Beans, Mushrooms and Flame Roasted Mini Sweet Peppers with a Topping of Onion and Apple Smoked Bacon; Last, not least, VEGGIE PASTA: Cavatappi Pasta tossed with Grilled Eggplant, Artichokes and Roasted Red Peppers in a Tomato Vodka Sauce. YUM!!
WE LOOK FORWARD TO SEENING YOU AT THE BISTRO AND
WISH YOU MANY MILLION DOLLAR DAYS!!
XXOO, 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