Mary's Blog and Sharon's chalkboard features - March 13, 2020
And, another fine week it has been. .. for many reasons. My pups and horses are great. We are getting out for some nice walks and rides. Z and Picasso are still very limited to their turn-out, thanks to the mud. But, they get ridden so are at least exercised. The beauty of being out in a pasture is that they can get down and roll to “scratch their backs” and then just eat the day away. Being able to graze is so important to their gut well-being. The barn owner’s would much prefer them being out rather than have to feed 5x’s the hay every day. It is expensive.
I am thankful too that Mom is home safe and sound from St. Pete and will celebrate her 91st birthday today. I went down Sunday and we traveled back together yesterday. I am confident that she could have done it on her own but my sister’s and I thought it better to have one of us accompany her back. I am still amazed that she plays 9 holes 3 xs’s a week while there. We’ve finally talked her into having wheel chair service in the airport. It is a great peace of mind knowing that we have assistance from start to finish. She is a very remarkable woman, growing up in a family of 12 during the depression (made her a tough cookie) and raising 7 successful children. Not to mention being a pancreatic cancer survivor for 10 years now. We all, children and grandchildren, and many friends love her dearly. I am a lucky girl!!!
Now, on to the coronavirus. I’d like to ease to your minds coming in to the Bistro. Your health and that of our staff is our utmost priority. I, we, want to ensure everyone we are taking all the necessary steps to prepare and prevent not only the Coronavirus, but, any other illness. Each and every day our everyday procedures follow Health Department protocols to prevent, not only food borne illnesses, but germs and illness. We have for 65 years, sanitized all surfaces, tables, kitchen, and bathrooms on an on-going time frame. Washing hands, using disposable gloves and professionally laundered uniforms and napkins are day to day priorities. We are doing it often and consider it our responsibility to prevent the opportunity for any compromise of anyone’s health. So now I move onto what we as a Bistro Family need to do for each other. If you feel ill at all, or a family member is, stay at home. Wash your hands with soap and water as often as possible. Or, use hand sanitizer if washing is not available. If you sneeze or cough do so into the crook of your arm. And finally, TRUST US. Our goal is to want you to know we are doing everything possible to make your visit safe and healthy.
Remember too, we do carry-outs if you’d prefer! But, we’d sure miss seeing you.
Tuesday is St. Patrick’s Day, a day that in years past was a time to honor Ireland’s patron saint. It is said that St. Patrick drove off all of the snakes, which were a tremendous population, from the Emerald Isle. In present time the day is an excuse to drink a few stouts and eat lamb stew or corned beef and cabbage.
Ireland is a country of limited resources and a peasant background. Economic factors dictate the use of inexpensive and simple food products. An Irish proverb says “the newest of food and the oldest of drink.” Ireland boasts fresh food from its bountiful supply of produce and livestock. Simple food becomes simply splendid.
Onions, leeks, garlic, cabbage and carrots are some of the most common crops. Watercress and sorrel are used with the same frequency as iceberg lettuce in the U.S. What a delightful difference: greens with a taste. Potatoes were brought to Ireland around the 1600’s. The Irish were the only people in Europe that ate the tubers. Other foodstuffs, particularly dairy products, meat and fish are top quality. The bacon is meaty – not all fat. The oatmeal is in-comparable (I’m really lucky that a friend from the Bistro brings me some he imports from the “old sod”) and, the lamb has a special sweetish flavor thanks to the green grass of Ireland. We’ll have Corned Beef and Cabbage, Beef and Stout Pot Pie and Irish Lamb Stew for sure with drink and dessert specials too.
Sharon and crew have some Awesome Chalkboard Features Starting Tomorrow. Paco’s the muscle man on prep…Always a favorite.
SHEPHERD’S PIE: Ground Beef Slowly Simmered with Leek, Carrot, Onion and Portobello Mushrooms in a Thick Gravy, Topped with Buttermilk Mashers and baked until Bubbly;
PECAN CRUSTED WALLEYE – GLUTEN FREE TOO!: Pan Roasted and Presented with Sweet Potato Gratin, Sautéed Brussels, Honey Crisp Apples and a Port Wine Butter Sauce;
VEGETARIN SPAGHETTI: Tossed with Asparagus, Peas and Zucchini in a Lemon and Chevre Cream and LAST-NOT-LEAST
JUMBO SEA SCALLOPS: Seared to Golden and Served with Saffron Scented Rice, Grilled Baby Eggplant and a Chilled Zippy Tomato Sauce. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
ERIN GO BRAGH!!!
Mary, The Ponies and Pups
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9