Greetings from the Bistro - Jan. 14, 2022
And, another fine but challenging week it has been. But, we’ve gotten through it with “flying colors” although the colors have faded a tad. We continue to be without internet. It has been 10 days and to add insult to injury have not been able to even talk to a human. The worst part is that our credit cards are tied to our Point of Sale units that require internet to function. So, we’re using a portable square reader to process the sales. Thankfully we have that at least. We’ve adapted, as there is no option, but the added hardship for all of us is a big PIA. Anyone out there have pull with AT&T? We could use a helping hand here. The supply chain issues continue as does the battle to get a full liquor order delivered. And, our costs, as are yours I realize, have skyrocketed to over 14% as the same time last year. The good news? We are open and able to operate at full capacity. Last January it was 50%.
Pups and Ponies are good. It has been precarious for horses to go out due to the ice. Maddie and Sophia run around in the yard slipping and sliding. I hold my breath that neither hurts themselves or me for that matter. I tread carefully on the snow and ice. Sophia goes out on a leash as she’ll run after the deer that bolt up from their night’s rest in our woods when the garage door opens. Today there were 15 at least. I haven’t seen that many in a few years. Kensington is doing a cull so maybe the smart ones have left the park. Maddie will do a fair attempt to run after them but is a really good girl when I call her home. Z and Kos have been mostly stall bound thanks to the cold. They are getting double their hay rations as they burn a ton of energy to keep warm. Hay is slowly digested and provides much more heat to their bodies than grain. All the horses in the barn are blanketed so that is a big help. I was the only crazy person who got on a horse, Z, on Tuesday to actually ride; it was under 20 degrees. He was full of energy and what fun it was to use it to my advantage and have a fantastic ride. It takes much more mental and physical concentration to keep their minds “in the right place” when they are a bundle of coiled power.
Monday is Martin Luther King’s birthday. He was the chief spokesman for non-violent activism in the Civil Rights Movement and assassinated because of his beliefs in 1968. His famous “I Have A Dream” speech was delivered August 28, 1963 to 240 thousand civil rights supporters on the steps of the Lincoln Memorial. He called for an end of racism in the United States. It was a defining moment for the Civil Rights Movement. This speech has been ranked one of the top American speeches of the 20th century. With his single phrase of “I Have A Dream” delivered numerous times throughout this oration he joined the ranks of Lincoln and Jefferson in the shaping of America. Ronald Regan signed a bill in 1983 making the third Monday in January a national holiday a celebration of King’s life. Although it is a day “off” for many it is notable to remember that Dr. King wanted us, each and every American, “to do better by its most vulnerable: the poor, the racial minorities, the un-housed, the uneducated, the left out, left behind and forgotten, the ones the Bible calls the “least of these.”
“Every man must decide whether he will walk in the light of creative altruism or the darkness of destructive selfishness. This is the judgment. Life’s most persistent and urgent question is: “What are you doing for others?” MLK
And, a good question it is.
“I Have A Dream…”
Chalkboard Features are Great per se!
Bistro Plates Include:
SPANISH PAELLA: One of my favorites – Saffron Rice Studded with Gulf Shrimp, Chicken Chorizo, Mussels, Little Neck Clams, Peas, Bell Peppers and Onions;
TOMAHAWK PORK CHOP: 12 oz. Chop Grilled and Presented with Sweet Potato Hash with Crispy Ham, Corn and Lima Beans. Served with a Side of Honey Crisp Apple Sauce;
TROUT ALMONDINE: Rainbow Trout Crusted with a Sweet and Salty Almond-Cracker crust. Accompanied with Steamed Broccolini and Herbed Fingerling Potatoes
and Save Room for Dessert:
CHOCOLATE CHIP ALMOND CAKE: Served Warm with Vanilla Gelato and an Amaretto Glaze. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS
AND LOOK FORWARD TO SEEING YOU AT THE BISTRO…
MUCH LOVE FROM US ALL, THANK YOU FOR YOUR AMAZING SUPPORT!
XXOO, MARY, SHARON, ALL THE TEAM
MADDIE, SOPHIA, Z AND KOS TOO!!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro