Welcome to the Bistro!

And, another fine week it has been. What glorious weather…even the storm was magnificent. My lawn which was parched and brown came back almost overnight. A few more rainfalls like that and it will fully recover. All my herbs are 2 inches taller and of course the weeds sprouted back into full force. A Sunday project for the pups and me. I’ve harvested eggplants and cukes and just noticed a pink tomato so those are next. The lettuces bolted in the heat so unless I want a bitter salad they are done until a re-seeding towards the fall. The birdhouses are still full with babies. I wonder, do birds have two families per season or are “mine” just hanging around longer? I’ve stopped feeding them as there is lots of natural food around and they do keep the bugs down. Speaking of bugs, the deer flies are a menace for Niki and me on our walks. They don’t go near Pico. She and I spray down big time before hitting the trails. And, the “bomber” horse flies are out in full force around the barn. I have to drench Picasso and Z with spray before venturing out. A huge one was buzzing around Z and me yesterday while riding. Thank heavens for horse tails!!! And, happy 21st Birthday my sweet Picasso.
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I’ve had a great stretch of extracurricular activities. For starts Sharon, Chipps, Greg and I attended a Zing Train Speaker Series featuring James Beard Award-Wining Chef Rick Bayless. Titled “Growing Community One Plate at a Time” he spoke for several hours on the importance of foods impact on society. His example was farmer’s markets and how they are a gathering place for people, pets, musicians and the vendors. They create a bond and joy, a community dining table. An interesting concept he kept going back to was the fact that we don’t value our food and its bountiful beauty. “We always want cheap.” His words. Examples were restaurants that offer 2 for one and other “deals.” That food is cheap, that is why they can sell it for next to nothing. It has no nutritional value other than loads of calories fueled by lots of sugar, white wheat and highly processed proteins. Amen! His views on certainly resonate with mine—offer good food at fair prices and there isn’t a need to coupon or discount. He also spoke about the value of a story. People love to hear about what is going on now or in the past. Stories are an easy way form bonds and link our lives. I think of the hundreds of tales I’ve heard over the years about 7 Mile and the fond memories that many have of our original little Bistro.  I’ve become a Zing Train junkie as I always come away with new perspectives while reinforcing beliefs that are part of my being to begin with.

Then, onto an animal seminar with Linda Tellington Jones, at Banbury Cross Therapeutic Riding Stables in Oxford Mi. My good friend Carrie Pryce, a trainer at Leader Dogs for the Blind, asked if I was interested in attending. She had taken a week-long class a few years ago and has incorporated the technique at Leader Dogs. What a night it was. Linda is 82 years old and travels 10 months of the year worldwide teaching her methods. She is an internationally recognized equine expert and developed the “T” Touch approach to training and communicating with not only horses but any animal. She demonstrated, on a very patient horse and dog, the “heart hug” or tiny 1 ¼ circles in either direction on the ears, jugular area, legs and tummy. This movement promotes thought and breathing which equals heart coherence and a place of appreciation. It was amazing and I’ve used it on both pups and horses. It takes them some getting used to but when they do the sense of well-being for animal and human is amazing. Nearly 20 Leader Dog staff attended along with 80 others of all backgrounds.
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Sharon and crew have some awesome Chalkboard Features Per Se. Sautéed Michigan Perch is served with Brown Rice, A Green Veggie Tangle and House Made Tartar Sauce; Skewered Sirloin and Onions are Grilled and Presented over Forest Mushroom Risotto and DJB Zip Sauce; Pan Roasted Florida Grouper is Accompanied with Cornbread Stuffing, Bacon Braised Lima Beans and a Dollop of Roasted Tomato Butter and Lastly Shredded Beer Braised Chicken is Tossed with Buffalo Sauce and Served over Blue Cheese Elbow Pasta. YUM!!!
 
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND,
WISH YOU MANY MILLION DOLLAR DAYS!!!
XXOO, MARY, NIKI, PICASSO AND