And, another fine week it has been. The veggie garden was planted over the weekend with several varieties of tomatoes, cucumbers, the annual herbs and eggplant. In addition lots of annual flowers have been added and the birds are digging the sunflowers. I’ve tried to take a picture but alas, no luck. The little finches are the most happy munching away and the minute I get close, adios amigos. Baby birds are chirping away in all the bird houses on the barn. They’re positioned in the sun so the warmth encourages parent’s to choose them as nesting spots. It is fun to watch them as I’m “working.” Being in the garden is relaxing and also a good mental and physical work-out. I love to cut the grass as it reminds me of Tom. He enjoyed the immediate gratification of a beautiful “mow and trim.” He’d always cut on Thursday and then we’d have a date night. I’ve changed the trimmer and blower to battery models as I have a total dislike for the pull-to-start gas types – too much pulling and too little starting. And, their heavy. My doggies, Niki and Pico, were glad to have me home for 2 days in a row and the big guy “Z” and I had a couple nice rides. He is an amazing horse companion and it is so fun to just hack out after a training session in the fields. My niece, Katie and I went to the Veterans Cemetery in Holly to place a flag on Dad’s, AKA Pop’s, grave. It was packed and I really wish I would have taken a picture of the thousands of grave flags. It was beautiful.
We hope everyone had a great holiday weekend visiting with friends and family. Thanks to all who spent some time with us at the Bistro. We were pleasantly surprised at the number of you who stayed in town. It was interesting to me that that a fair amount of your agendas for the weekend included visiting restaurants that have been on your “want-to-try” lists for awhile. What a great way to relax and enjoy. And, while I begrudge my up-north neighbors nothing, it’s nice to have an influx of dining dollars spent locally too. Independent “mom and pops” are still the largest segment of the restaurant industry. We are committed to our guests, our employees and our purveyors. With out us there would be little variety to choose from. I am not against chains, there are many good ones. For the most part though, they follow patterns of management that don’t allow for much creativity. That’s one of the reasons we’ve been successful for 60 years. We can change the menu on a dime, or not. We can choose what wines and beers we want to serve without a dictate from the CEO who is in an office number crunching, not in the “trenches.” Sharon and I take chances everyday and enjoy the challenge. Owning a restaurant is a labor of love and it’s the satisfaction of your appreciation and loyalty that keep us in for the long term. Thank-you. Life is good!
The Chalk Board Features are Dishalicious once again! Gazpacho is back for the summer and so very refreshing. One of my all time favorites are Soft Shell Crabs and we’re serving them Sautéed over Orzo Rice Pilaf with a Tomato Tarragon Butter Sauce; A Veggie Grilled Cheese Stuffed with Artichoke, Spinach, Fresh Motz and Accompanied with a Summer Redskin Potato Salad; Spanish Olive Topped Snapper and Grilled Pork Choppers with Baked Beans and Corn Bread. The finale is a Ginger Snap Cookie Bar Stuffed with Guernsey Vanilla Ice Cream, Strawberries and Homemade Rhubarb Jam. YUM!!
Remember, the patios are awesome for accommodating larger groups in a private area. The pet pantry needs to be replenished as the Meals on Wheels folks did a recent pick-up. Let’s get it filled even if it’s only “one can at a time.” And, congratulations to all graduates!
Can’t wait to see you at the Bistro!”
Remember Shorty’s Mantra: “It’s a Million Dollar Day.” Believe it and it will happen…
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Tuesday: Noon -9
Sunday: 4-9 Dinner Only