And, another fine, but challenging week it has been. The cold really throws a loop into business as many of you defer from braving temps in the single digits. I am starting my car 10 minutes before leaving the house or work. Horses have not been out in days and are eating copious amounts of hay to keep warm. I did ride Z for the first time today since Sunday and Kos has only been lunged for his exercise. Z was great -- really excited to be working and full of good energy. He had me warmed up in no time and I peeled off my jacket within minutes. Thanks to the horse’s body heat the barn was a good 15 degrees warmer (28 F.) than outside. We had fun. Pups are extremely reluctant to go out early or late in the day when it is the coldest. They are sleeping a lot too. I had my first “lazy day” since I allowed myself one back on a rainy July Friday. Since I wasn’t able to ride on Tuesday, due to the bitter artic air I decided to hunker down until it was time to go to work. I did nothing other than read and relax. Maddie and Sophia were in 7th heaven having me around and were by my side constantly. I was able to finish a very good book, 1000 White Women, The Journals of May Dodd by Jim Fergus. It is based on an actual historical event but told through fictional diaries, it is the story of 1000 white women traded to the Cheyenne Indians, by our illustrious U.S. Government, for 1000 horses, to be their brides and thus, presumably, civilize them. May Dodd marries the great chief Little Wolf and keeps journals of her time with the Indians. I couldn’t put it down and recommend it highly.
It is hard to believe that a year ago on February 1st we were ecstatic with the restrictions of being totally closed to indoor business lifted slightly to allow for 25% capacity. We had a whole 30 seats to work with that were not on the patios. We filled them with reservations only and allowed 1 ½ hours per seating. The patios, technically outdoors, continued to be full. Carry-outs soared and Let Mary and Sharon Cook was still going strong. The Covid rules of distancing and hand sanitizer and special cleaning procedures for the Bistro stayed intact. During this time we “learned” how to do carry-out right buying recyclable containers vs. Styrofoam that is 1/10th the cost and nice paper bags instead of plastic sacks making it better for you and the landfill. And, I remember the staff’s transitioning back to work after almost a year off. It was tough to “be quiet” going back to hushed voices between each other because we once again had “guests in our house”; to wear masks for full shifts; to turn off the loud music that kept us moving and grooving when we had the Bistro “to ourselves.” But it was nice to turn the heat back up and not have to work in a coat because Sharon was saving $$ on the gas bill. As we approach the 3rd year of Covid I can’t tell you how proud I am that we made it through the trials and tribulations that we had to face and conquer. Kuddos to all of us… You, me, Sharon and an amazing team. We are all very privileged to be part of the incredible Brady legacy and family. There is a light growing brighter at the end of the tunnel.
Max and crew have outdone themselves once again with Chalkboard Features.
As a Starter, An All Time Favorite of Mine:
BUFFALO SHRIMP: Lightly Battered and Served With a Creamy Blue Cheese Dipping Sauce;
Bistro Plates Include:
THREE CHEESE SACHITINI: Little Pasta Bundles Filled with Parmesan, Romano and Asiago Cheeses Tossed with Marinated Chicken, Crispy Prosciutto, Artichokes, Spinach and Blistered Grape Tomatoes in a White Wine Cream Sauce;
JERK PORK TENDERLOIN: Tenderloin Medallions Grilled and Basted with Caribbean Jerk Spices. Served Over Cajun Rice and Beans. Topped with Pineapple Mango Salsa and a Tangle of Shoestring Zucchini Fries;
BARRAMUNDI GERMAN STYLE: Pan Seared, Brushed with an Orange-Dijon Glaze and Presented with Brown Butter Spätzle and Braised Red Cabbage with Apples and Onions
and for DESSERT: TRIPLE BERRY PIE: Strawberries, Blackberries and Blueberries Topped with a Dollop of Whipped Cream YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
XXOO, MARY, MADDIE, SOPHIA, Z AND KOS
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro