Welcome to the Bistro!

June 19, 2020

​And, another fine week it has been. My weeds are now so familiar that we’re having conversations. Theirs being “ wow", thanks for letting us hang around and be part of your garden family” and, mine “ when can I get these free loaders out of my life?” Never have I seen a year like this. I will have to admit though no one but me would notice them as they meld right in with the beautiful flowers and foliage that fill my yard. So, Mary, stop complaining! Just be happy with all the little frogs, hummingbirds and full bird houses. Then there are the chipmunks. They are plentiful and a menace. Sofia and Maddie are constantly trying to catch them, to no avail, causing much frustration on their part. Whisper, I need a barn cat!!

Today was the first day of the Milford Farmer’s Market. It was pretty limited but I commend the few vendors for taking the plunge. It used to take me an hour to peruse, today just 20 minutes. I really admire the tenacity of those who set up booths, knowing that there would be fewer shoppers.  I try to go to as many of these little town markets as I can. South Lyon’s is Saturday so I’ll “hit” that after riding. The farmers and entrepreneurs work hard to bring us healthy and fresh food. Give them as much of your “grocery business” you can. It is a win-win for everyone.

Our first few days of re-opening have been good. Many thanks to everyone who has come in.  All of our procedures that are required are working well. The tables are properly distanced, there are sanitizer dispensers all around and the germ guards aptly placed. I will have to say that the “mask thing” is turning me into a “mask Nazi.” I, we, are trying really hard to follow the law that is dictated to us. We don’t have an option. I’m not a fan of masks and to be honest, we are wearing them to protect our guests. They don’t protect us from anyone not wearing one and, I really feel for my kitchen staff… it is brutally hot under there. But, this too shall one day pass. 
On that note, the state of Michigan is #1 on the number of new cases of the virus every day and that is awesome considering that the amount of testing is way up. Good for us. Keep washing your hands, social distancing and wearing those annoying masks?

The summer solstice, the longest day of the year is Saturday and Father’s Day is Sunday. Good reasons to celebrate! And so is the re-starting of the Weekend Chalkboard Features. Sharon and Crew are doing some of the most popular

LET MARY AND SHARON COOK meals over the past 3 months.

COD PROVENCAL: Mild Cod Fillets Cooked in the Style of Provence, Southeastern France. Accompanied with a Beautiful Ratatouille Chock Full of Tomatoes, Onions, Olives, and Eggplant and Polenta Fries;

10 OZ. ROASTED PORK LOIN “STEAK” Presented with Southern Succotash, Onion Rings and a Bourbon Glaze;

and, last, not least
1# ALL BEEF HOT DOG: Served Detroit Style With Chili, Onions, Mustard and Homemade Chips. YUM!!


WE ARE TAKING RESERVATIONS FOR FATHER’S DAY
But, If You Want To “Cook at Home” Call and Order a
#1 HOT DOG KIT : Includes the Dog, Bun, Chili, Onions, Mustard, Slaw and Chips. $17 Each
Or
CHARLIE BROWN KIT: 3 Special Grind Bistro Burgers, Buns, Swiss, Bacon and Chips. $36 Each

WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
AND, WISH YOU MANY MILLION DOLLAR DAYS!
XXOO,
Mary, Maddie, Sophia, Picasso and Z