Welcome to the Bistro!
And another fine week it has been…
Life if good, pets are awesome and the gardens bursting with blooms. The few pots that I still put out are planted and add a nice touch to color that will last into the fall. The woods are chock full of ferns and wild phlox. The grass got its first haircut and, with all the rain, is a beautiful lush green. I still like the satisfaction of taking care of the lawn myself. It is very gratifying to see the fruits of my labor. It also give me an up-close look at what is going on in the beds, or in other words, is it time to do some weeding? As you can see in the rhubarb “picture of the week” it has doubled once again is size. And the Mason Bee “hive” house is very active and almost full. It hangs on the south side of the bar next to the vegetable garden. Considered a more production pollinator tan the honeybee, masons are more peaceful, think no stinging, and hardy. The bees only has a one month life span and females begin laying eggs with four to six day of hatching, laying one to two eggs a day each in its own individual cell. The cell is loaded with 10 days of food then plugged with mud. When the eggs hatch the larvae take 10 days to eat the supply then form into the pupae stage reaching maturity by fall. They hibernate over winter breaking from their cocoons in early spring. Newly hatched bees mate almost immediately and start the process over. They are extremely useful, even with their short life span, as they achieve up to 10 times more pollen fertilization that honeybees in the same time frame. I’ve order a few more houses and hope they’ll be full by fall!
Mother’s Day was special seeing lots of families, large and small, having fun with each other while honoring their mom’s. There were smiles galore. Thanks to everyone who came to celebrate with us. And, kudos to my staff, front and back of the house alike. The kitchen crew was right on and worked together like a well-oiled machine. There were lots of larger groups and trust me, it is not an easy task to get a table of 20 cooked properly and out in a timely manner. Especially with eggs “cooked to order.” I paid for the last two year of college as a breakfast cook and it is not for the faint of heart. That job, more than any other, made me a great line cook. The first two years I was a cocktail and breakfast waitress and was able to save enough to pay tuition and have a bumper so I could move into the kitchen, my real love. Waitressing is a totally different “animal”…organization is key and personality is a must. So, I’ve “been there, done that” and have total respect for the level of expertise that is required for both positions. Sharon and I appreciate the hard work that went into making it a special day for lots of moms. Great job all!!
Chipps was in charge of The Chalkboard Features and they are Dishalicioius once again. For a Starter there is a Warm Permesan Baquette topped with Chilled Petite Shrimp, Italian Tomato Relish and EVOO & Balsamic Reduction. Bistro Plates include Sony Bob’s all-time-favorite-Crispy Soft Shell Crabs Over Chorizo Dirty Rice and Topped with Corn and Black Bean Salsa; Veal Medallions “Picatta Style” Served with Buttermil Mashers, Grilled Asparagus and an Artichoke-Caper Lemon Butter Sauce; Roasted Florida Grouper Accompanied with Brown Rice, Wilted Sesame Spinach and a Crushed Almond-Amaretto Beurre Blanc and for Our Veggies Linguine tossed with Zucchini, Vine Ripe Tomatoes, Mushrooms and Basil Pesto, Garnished with Shredded Parmesan and Toasted Pine Nuts. YUM!!
We look forward to seeing you at the Bistro!
And with you Many Millions Dollar Days!!
XXOO, Mary, Niki, Pico, Picasso and Z
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