Greetings from the Bistro, July 17, 2020 ... and, the beat goes on…
July 17, 2020
Has it been hot enough for everyone? Actually, its been wonderful for our outdoor seating. We fill up out there before the inside. I certainly pray that our 50% restriction is lifted by the time the snow starts falling. As the weeks progress we’re becoming more in sync with the way things are. New habits are becoming second nature. Which is good. I know how important it is to wear a mask right now but won’t miss it a bit when this is over. Maybe we’ll have a mask burning party in the parking lot. Then, hug each other, just like to old days. I can’t wait! Even though we have to social distance ourselves it is so fantastic to see familiar faces taking the plunge and coming out to visit us at the Bistro. Thank-you for trusting us!
Pups and ponies are doing excellent. It is still too hot to walk Maddie and Sofia unless we are out the door by 7 AM. Even then it’s sometimes a stretch. They are mainly getting their exercise following me around the yard as I do my chores. Their favorite thing is to lie, flat out, on the hot driveway. I surmise that it is like a heating pad and makes their little bodies feel good. We celebrated Sofia’s 8th birthday last week so the “girls” are now the same age. I feel so fortunate to have them in my life. And, speaking of birthdays, Picasso will be 23 on Monday. He’s in awesome shape for an old man and loves to have Liz, Courtney and I “love on him.” He’ll get a special treat for certain. Z has been a real trooper with this heat. We still get 5 hard workouts in a week. They are shorter with more breaks but it is tough for us both. He gets a nice cool hosing down immediately and then a big flake of hay, carrots and apples and a fan turned on to high. If the humidity isn’t too bad he and Picasso go out to pasture together for a few hours to get their grass munching time in. Life is good for us all.
I am always thrilled when Michigan blueberries are in season. They are so sweet and delicious. Blueberries have been commercially grown In Michigan’s upper and lower peninsulas since the 1900’s and are big business. There are over 20,300 acres and more than 30 varieties which contribute $135 million to the state’s economy. Michigan has been the #1 state for blueberries for the last 70 years and much of that success is due to the Hancock varieties developed by MSU horticulturist James Hancock. Some blueberry fun facts – July is National Blueberry Month; they are grown, harvested and processed by 600 family farms in the state; they are one of the only fruits native to North America but are found on almost every continent and one of the few naturally blue foods. I love just popping them plain into my mouth or as a topping for my morning yogurt. So...Good.
Sharon and Crew have some really great Chalkboard Features this Week. She made a Killer SANGRIA BLANCA – White Wine, Brandy, Orange Liquor and Fresh Fruit Served On-the-Rocks. For a STARTER, a real treat, SHISHITO PEPPERS, Just Picked From Whisper’s Garden. Flash Fried, Dusted with Sea Salt and Served with a Peanut Sriracha Dipping Sauce. Bistro Plates Include: TRADITIONAL CRAB CAKES: Jumbo Lump Crab Mixed with Celery, Green Onion and Old Bay Breadcrumbs. Griddled and Presented with House Made Creamed Corn, Summer Squash Sautéed with Basil and Garlic and Topped with Crispy Shoestring Potato Straw; WALLEYE BLT: Herb Breadcrumb Dusted Walleye Pan Roasted with Grilled Tomato Slices, Spicy Arugula and a Warm Bacon Vinaigrette; CHOPPED SIRLOIN a la’ 1954: ½# Finely Ground Sirloin Seasoned with Garlic, Worcestershire and Spices, Char Grilled to your Liking. Accompanied with Buttermilk Mashers, Sautéed Brussels Sprouts and a Ladle of Mushroom and Onion Gravy. BUT WAIT, THERE’S MORE: RHUBARB CHEESECAKE: Vanilla Cheese Cake Swirled with Rhubarb (From Mary’s Garden) Coulis. YUM!!!
Exciting News Flash: Due to Popular Demand, LET MARY AND SHARON COOK will be back soon. We’re getting the online ordering set-up and have our first menu written and ready to go. Look for it soon in your in-box!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY HEALTHY, HAPPY MILLION DOLLAR DAYS!
XXOO, Mary, Maddie, Sophia, Picasso and Z
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Tuesday: Noon -9
Sunday: 4-9 Dinner Only