And, another fine week it has been! It sure looks like a beautiful holiday weekend is in the works. With the rain finally gone I’ve been riding Z outside versus the indoor arena. It is so nice to have an area twice the size to work on our dressage movements and tests. The first competition that Z and I will enter is mid-July so we’re spending the time until then practicing and honing our skills as a team. It takes very intense concentration to work as one with a 1500# horse. Most importantly, it needs to become second nature. The tests move fast – they are only 6-8 minutes long – but may have dozens of different steps and patterns. There is no time to “think” about what you need to do. My horse dance partner and I have to be as one, on the same page and not “step on each other’s toes.” I love it, Z loves it. Life is good.
Veggie garden is in…Tomatoes, eggplant, cucumbers, peppers, lettuces and basil. I can’t wait to eat my first warm-from-the-sun tomato. Rhubarb is fast becoming a green giant. It is pie time….
Traditionally, the beginning of summer and vacations start on the Memorial Day weekend. Memorial Day, the last Monday in May, became a federal holiday in 1967 although it has been celebrated since after the Civil War, then as Decoration Day, to remember fallen soldiers. In the 20th century it became all-encompassing to honor Americans from all wars and all armed forces. All flags should be flown ½ mast from dawn to noon and many will visit the graves of loved ones. National cemeteries, as well as many local ones, place small flags on the graves of those who served our country in war and play the official musical salute Taps . One of my traditions is to attend mass that is held, weather permitting, in the small parish cemetery of St. Mary’s in Milford. It is a reflective and peaceful way to start the day.
We are closing Sunday and Monday for our bi-annual Bistro “facelift” and to give our hardworking staff a “break in the action.” Lots of deep cleaning including drapes, sheers and tile work. Paint will be touched up and changed in some areas and the kitchen floor re-finished. Although I’m officially “off” I’ll pop in on a regular basis to check on the progress. It is always such a pleasure to start fresh.
Weekend Chalkboard Features are Outstanding Per Se! We try to rotate the responsibility each week so that everyone gets use their creative juices.” Sharon works with whoever has the assignment. Specials are a ton of work beginning with looking at bid sheets to see what is available and for how much, to prepping the components of each dish and ultimately deciding what it will be “plated” so that it is attractive and “crave able.” And, of course, #1 is taste and flavor. This week Paco’s Bistro Plates are: Rosemary and Thyme Marinated Lamb Chops, Seared, Roasted and Served with Herb Mashed Potatoes, Grilled Sea Salt Zucchini and Zip Sauce; Walnut Crusted Walleye Sautéed and Presented with Hasselback Yukon Gold Potatoes, Wilted Swiss Chard and Pomegranate Butter; Chiles Rellenos – Charred Pablano Pepper Filled with Mozzarella, Battered and Fried, Accompanied with a Rich Authentic Mexican Tomato Broth and Cilantro-Lime Rice and Lastly Grilled Ahi Tuna Topped with a Mango and Avocado Salsa. YUM!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
Mary, Niki, Pico, Picasso and Z
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