Welcome to the Bistro!
Mary's Blog and Sharon's chalkboard features - June 21, 2019
And, another fine week it has been! After what seems like months of rain it’s a joy to have such a beautiful sunshiny day. I can finally get out and tend to my overgrown yard. There is something calming about cutting the grass and trimming. I also love the immediate gratification a just cut lawn provides. The trickling fountains provide my music and the lush woods my serene landscape. I also think of Tom as he got such great pleasure jumping on the tractor and doing the outside work. The perennial gardens are growing in leaps and bounds and in the veggie plot there are lots and lots of budding tomatoes, peppers and eggplant well on their way to adulthood. Niki, Maddie and Pico love hanging out while I work in the garden and enjoy just taking “it all in.” Z and Picasso will be thrilled to get out too as the rain has kept them stall bound for over a week. Just about every horse that has gone out comes back in minus a shoe. Then, it is a waiting game for the farrier to get back to re-set it. It isn’t smart to ride with a shoe missing as the horse is off-balance. So, I’d rather have them in, safe from slips and slides.
Also known as the Summer Solstice today, June 21st , has the longest amount of daylight hours in the year for the Northern hemisphere as one of the Earth’s poles has its maximum tilt toward the sun. Thankfully it is full of sunshine!!!
Sharon and Crew have some wonderful Chalkboard Features Per Se including: An Awesome Rhubarb Martini Mixed with Hendricks’s Gin, St. Germaine (Elderflower) Liquor, Lime Juice and Simple Syrup Made with Rhubarb from Mary’s Garden. For a Starter, Grilled Romaine Salad with White Anchovies, Radishes, Gorgonzola, Marcona Almonds and Shallot Vinaigrette. Bistro Plates Include: Macadamia Crusted Snapper Oven Roasted and Presented over Green Coconut Rice, Crispy Stir-Fried Veggies and a Drizzle of Pineapple Vinaigrette; One # Bone-In Cowboy Steak Grilled to your Liking, Basted with Mushroom Garlic Butter, Topped with Balsamic Grilled Onions and Served with Cheddar Twice Baked Potato; Seafood Pasta Maine Lobster Tail Meat and Gulf Shrimp Tossed with a Roasted Garlic, Basil Butter Sauce, Zucchini Ribbons, Blistered Tomatoes and Pappardelle Pasta. And Always a Favorite Sautéed Lake Perch Accompanied with Red Quinoa and Garbanzo Pilaf, Steamed Broccolini and Roasted Red Pepper Coulis. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
MAKE EVERY DAY A MILLION DOLLAR ONE!!!
XO, Mary, Niki, Pico, Maddie, Picasso and Z
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