And, Another Fine Week It Has Been...
Although, I must say, the damp weather is bone chilling. The pups are quick to be out and in, doing their “thing” in split seconds. I have to be right there with a towel to greet them otherwise the house is a spattering of little paw marks. The horses are very perky and, I think, enjoy the cold more than hot and humid. Both are getting lunged before their ridden and get their excess energy worked off before I get on their backs. I wear several layers and peel them off as the ride goes on. It is amazing how much energy riding takes, mental and physical. Which, in addition to loving my ponies, is why I enjoy the sport so much.
The holiday season has arrived at the Bistro. “Our” team of Master Gardeners has once again transformed the planter boxes into beautiful works of art. All are graduates of the Master Garden Program offered through the MSU Extension Service. They attend classes that follow a 1000 page training manual and are then required to provide 40 hours of volunteer service. The mission of the program is to provide instruction in horticulture science to motivated and active adult gardeners who then educate others in their communities about environmentally and economically sound practices. It is no small feat to complete the class and I’m in awe of those who do so. They are certainly a dedicated group of men and women!
Next Tuesday, December 7th, is the 80th anniversary of the attack by the Japanese on the US Naval Base in Pearl Harbor, Hawaii. With no warning 110 minutes of bombs dropped onto the U.S. ships docked and the planes at the airfield killing 2400 service men and wounding 1200 more. Caught totally by surprise the attack brought the United States into WW2 and ultimately the dropping of 2 atomic bombs in Japan in August 1945 bringing to close soon afterwards the bloodiest war of all time.
Sharon and crew have some great Chalk Board Features Per Se!
As a Starter:
WARM BLUE CHEESE DIP: Baked Till’ Bubbly with Chives and Bacon. Topped with Toasted Almonds and Served with Corn Tortilla Chips for Dipping.
Bistro Plates Include:
SESAME CRUSTED AHI TUNA: We Suggest it Rare…Served over Japanese Soba Noodles Tossed with Napa Cabbage, Pea Pods, Bean Sprouts and Carrots in a Soy Ginger Sauce;
LAMB PASTA: Orecchiette, “Little Ear,” Pasta Tossed with Ground Lamb Seasoned with Rosemary and Thyme, Roasted Portobello Mushrooms and Baby Kale in a Brown Butter Cream and last, not least,
CRACKER CRUSTED WALLEYE: Pan Roasted and Presented Over Boursin Cheese Mashed Potatoes, Baby Carrots and a Lemon Beurre Blanc. YUM!!!
AS ALWAYS WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION $$$ DAYS…
MARY, THE MADDIE, SOPHIA, Z AND KOS!!!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro