August 27, 2021
And, another fine week it has been. The extremely high temperatures have sure been a challenge for us though. Once it hits 85 degrees it is really hard to keep the Bistro cool. Not only does the open kitchen throw out a ton of heat but so does the constant opening and closing of the doors. There are 3 patios which are usually at full capacity so that means a minimum of 5 servers’ in and out delivering food and drink all day and night. The AC doesn’t have a chance to keep up. We installed a larger unit last year and it provides some relief but isn’t perfect. The humidity and rain don’t help either. On the bright side my garden is lush and full. I’ve gotten quite a few tomatoes and I’m able to supply some of the Bistro’s basil as it is growing in leaps and bounds. I love the way my car smells of freshly cut basil, it is the best air freshener ever. This has been a good year for various peppers too. Garlic bulbs are small but pack a punch. I know it is convenient to use the jarred garlic but there is nothing quite like a just minced clove. The Michigan corn and blueberries are so good. I can easily make a meal of boiled corn with lots of butter, salt and pepper. Add some thickly sliced, just picked tomatoes layered with fresh mozzarella, basil and drops of 16 year old balsamic and I’m all set.
Pups and ponies are doing great. Z and Kos get out early in the day but are brought in when the temperature peaks. The flies around the barn are treacherous and annoying. The horses are sprayed with a product similar to OFF and it helps but isn’t the end all be all. Right now, what we call “bombers”, are prevalent. These flies, as big as a humming bird, are relentless once they hone in on their victim. The horses are terrified of them and if bitten will often times have huge welts. Maddie and Sofia face a similar problem but only with mosquitos. They swarm them and me each time we venture into the yard. We almost need bee suits to head out the door. When taking a walk I’ll bring a bottle of insect spray with me to keep them at bay. I get itchy just thinking about it…
Sharon and crew have some outstanding Chalkboard Features for the weekend.
As a Starter CHICKEN SATAY:
All natural Chicken Marinated in Thai Peanut Sauce, Skewered, Grilled and Served with Sesame Asian Slaw.
Bistro Plates Include
LINGUINE & CLAMS: Little Neck Clams Steamed with White Wine, Lemon, Garlic, Red Pepper Flakes, Spinach and Linguine. Sprinkled with a Trio of 3 Italian Cheeses;
VEAL SHORT RIB MARSALA: 1 # Bone-In Short Rib Slow Cooked in Marsala Wine, Onions and Wild Forest Mushrooms. Presented Over Roasted Garlic Mashed Potatoes with the Natural Jus;
ARTIC CHAR: One of my Favorite Fish. Oven Roasted with a Schmear of Basil Aioli and Accompanied with a Savory Tomato Cobbler and Chilled Cuke Salad with a Dill Vinaigrette; and, for
Dessert: AMARETTO CHEESECAKE MOUSE with Lady Finger Dippers, Vanilla Infused Honey and Toasted Almonds. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!
XXOO , Mary, Maddie, Sofia, Z and Kos
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro