Welcome to the Bistro!
Mary's blog and Sharon's chalkboard features - August 4th, 2017
And another fine week it has been!!! A bit on the warm side which is playing havoc with the lawn, gardens and woodlands. The later of which are dotted with browned-out Jack-In-The-Pulpits which would normally be nice and green through out August. My poor tomato plants are struggling although the herbs, peppers and rhubarb love the heat. Niki, Pico and I spent a few hours cutting grass, weeding and filling bird feeders this afternoon. They sure dig their outside time and follow me around “like a dog.” Our last task before finishing was to harvest the newest bunch of rhubarb. Now, I need to figure out what to do with it… All the horses in the barn are kind of slow and sleepy due to the heat and today I “caught” Picasso resting in the middle of the morning. I can count the times I’ve seen him curled up on one hand. He is a very flight oriented horse so usually he’s on alert. And Z was totally not into his work with me… it was a struggle to get him perked up and moving. He was rewarded with a nice cool hose down and then out to the pasture to munch the afternoon away. Lucky dogs, lucky horses, lucky girl!!!
A while ago a fellow horsewoman, Birgit Villeminey, was having dinner in the Bistro and told me about a non-profit that she is volunteering for, Detroit Horse Power. It’s mission is to Develop life skills in Detroit’s youth through the power of horse-human connection. The program lasts 8 weeks during the summer and each week about 30 students, recruited through community partnerships in Detroit, are transported to a horse training facility in New Hudson. During the week they are equipped with character skills that promote academic success and work force readiness. They include: Confidence, Perseverance, Empathy, Self-Control and Responsible Risk-Taking. All traits, by the way, that are imperative for anyone who is around horses on a regular basis. There is class time in the morning and the afternoon they get to spend with the horses. The first day or two is spent learning how to groom and then they get to ride. I got a kick watching them decide which helmet they were going to wear, the pink, the black, the shiny??? And the smiles and excitement to be around these gentle, kind animals was a gift in itself. On Fridays family members are invited for lunch and to spend the day. I was thrilled to provide their meal and enjoyed it so much I’m going back for the final Friday. The major goal of Detroit Horse Power is to build a new riding center that will transform 20 vacant acres of currently blighted Detroit land into a vibrant community center. It would also have capacity for private boarding and equestrian competitions. As of now Detroit equestrians are very limited as to where they can board their horses. David Silver the Founder and Executive Director hopes to have the facility open by 2019 and his vision is to have the facilities and horses completely supported through boarding and event revenue with sponsorships from equestrian industry partners to augment income. Thus the facilities and most personal overhead it independent of philanthropic support with all grants and donations going to the youth programs. Sounds like a win-win to me.
These quotes are testament to the impact of the horse-human bond. Check out the website at detroithorsepower.org.
“Horses taught me to be a leader and be confident.” Kayla (15)
“Horses taught me that I can do more than I think I can.” Aries (9)
“I think it would be a good idea to have horses in the city because we had fun and learned about horses and ourselves this week. Just imagine if we had this in the city of Detroit all year” Jada (13)
Bistro Plates include: Chicken Parmesan – All Natural Chicken Breast In a Parmesan Basil Crumb topped with Fresh Mozzarella, Zippy Marinara and Served with Linguine tossed with Spinach, Garlic, EVOO and Herbs; Pan Roasted Barramundi, Similar to Sea Bass, Served Over Polenta, Shaved Brussels Sprouts & a Drizzle of Lemon Dill Butter Sauce; Vegetarian Bowl – Roasted Peppers, Zucchini, Onion and Asparagus tossed with Garlic and Herb Quinoa Finished with a Splash of Balsamic Vinegar and Sprinkle of Gruyere and last, but not least, Sauteed Red Snapper Accompanied with Black Beans and Brown Rice, Roasted Corn-Jalapeno Cream and a topper of Crispy Tortilla Straw. YUM!!
WE WISH YOU MANY MILLION DOLLAR DAYS AND LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!!
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