And, another fine week it has been!!! At least there has been some sunshine to break up the rain. Z and I are gearing up for the competition season and finally riding in the outside arena. It is much bigger than the inside and the footing deeper, which equates into more work for him and subsequently for me. With the additional space I’ve got to pay attention to keeping him from “running through” the front by keeping the connection of energy that is created by his powerful hind end. He is a highly trained school master that will do whatever I ask…I just need to ask the right questions. He “tells” on me when I mistakenly make an improper leg or seat movement that sends him a wrong signal. Such a fun journey with an incredible horse partner. Then there is my little pack of pups. Niki and Pico have been more than welcoming to Maddie. They’re all getting along famously and I’m learning how to manipulate 3 dogs and leashes on a walk. We haven’t gotten past a mile yet but that will come in time. Maddie is fascinated with the squirrels and chipmunks and absolutely loves the woods. She comes in exhausted from her explorations. The gardens are abounding with spring flowers and it is so great to be able cut a bouquet whenever I want. I’m enjoying daffodils, hyacinths and Lenten roses right now. The ferns, chives, thyme, rhubarb and sage are literally bursting out of the ground. I swear they are growing in front of my eyes.
I’ve been an advocate of vegetarian based meals for years. I not only really like a plant based diet but am also concerned by the effect that animals raised for human consumption cause. The environmental impact due to greenhouse gasses, manure waste, water and land usage is extraordinary. It takes 7# of feed to produce a #1 of beef, 3# for pork and 2# for chicken. That is if it is high quality. Using cheap feed requires feeding much more to assure proper nutrition. One way to decrease the footprint caused by livestock is to observe “Meatless Mondays” and to reduce our daily consumption, which, is healthy for us also. A new food “find” is miso broth that is available in the soup isle. Last night’s dinner was a big bowl of steaming miso, brown rice, tofu and scallions. Easy, fast and filling. Really, really good and satisfying too!
Speaking of good…Sharon and crew have some great Chalkboard Features…Bistro Plates include Mediterranean Lamb Chops with Kalamata Olives, Lemon and Tomatos served with Carrot Mashed Potatoes and a Sprinkle of Feta; Banh Mi Tacos Full of Thai Style Peanut and Coconut Glazed Shrimp in Flour Tortillas with Cilantro Lime Slaw and Brown Rice; Fresh-in-the-Shell Clams Steamed and Tossed with Bucatini Pasta, Garlic and White Wine and my favorite, Arctic Char topped with a Dijon and Pretzel Crumb, Roasted and Presented over a Jumble of Brussels, Baby Kale, Beer Braised Onions and Smoked Kielbasa with a Schmear of 6 Cheese Sauce. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
Mary, Niki, Pico, Maddie, 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