And, another fine but challenging week it has been-- including a cruel April Fool’s joke: snow and winter temperatures. I do remember April ice storms so I’m not holding my breath that winter is over-over. My garden is a riot of Lenten roses, spring crocus and the daffodils are sprinkled through the woods. One of the first things Tom and I did when we moved here was to plant hundreds of bulbs in the woods, hoping that they would naturalize. We did do our research and opted out of anything the deer would eat. There were a few tulips left behind by the previous owners and most were part of their appetizer diet. Believe it or not, a few still pop up here and there. The smaller birds are frantically building their nests. The “inns” on the Brady property are full. One of the few robins, a big fat one, took a bath in the heated fountain Tuesday. At the barn there are dozens of them. I’m guessing the “pickings” are much better there. And, the deer are back. There’s been one here, one there over the winter but for the last week or so I’ve counted a herd of 16, plus or minus. My little Sophie is as crazy as Pico used to be. She’ll take off after them and won’t stop for anything. Actually, she is crazier; Pico would give up the chase knowing it was fruitless. She is a bullet and after spending a half an hour tracking her through the woods she is now on a leash for morning and evening potty breaks. Sweet little Maddie listens and stays right by my side. That was Niki too. Not interested in the chase at all. Horses are good, although a bit feisty today with the cooler weather. I decided not to put either of them out to pasture because of the cold and wind. A warm stall and lots of hay, apples and carrots made them happy guys.
All has been going well at the Bistro. We are holding our own. I have many reflections and emotions after a year of uncertainty and surely another six months of restrictions. I have mixed sentiments about being full out open again. I think, with a deep degree of melancholy, of a time past that was so crazily busy. It was a challenge much easier than the one we live now. Having been closed to inside dining for 7 of the last 12 months, I would have to admit that this recent lifting of restrictions, a.k.a. 50% capacity, is a whole different ball game. We are all getting our mojo back. Re-learning how to dance together as a team and being busy with carry-out and in-house seating. The transitions are not easy for any of us. 14 months ago we were on track for our busiest year ever and it has taken several clouseres and re-opens to finally feel like we’re back on track. I am proud that “we made it” and please know that in my mind and Sharon’s there wasn’t going to be any other option. No way was the Bistro going down under our watch, our team members or yours. We are gratefully humbled that our decisions turned out to be good ones and thankful for all for the support and kindness shown to us. Now, onward and upward. We are excited for the opportunity to forge forward.
April 4th marks the 53rd anniversary of Martin Luther King’s assignation in Memphis Tennessee. In his historic “Mountaintop” speech he gave the night before King stated:
“We’ve got some difficult days ahead. But it really doesn’t matter with me now, because I’ve been to the mountaintop. And I don’t mind. Like anybody, I would like to live a long life. Longevity has its place. But I’m not concerned with that now. I just want to do God’s will. And He’s allowed me to go up to the mountain. And I’ve looked over. And I’ve seen the Promised Land. I may not get there with you. But I want you to know tonight, that we, as a people, will get to the Promised Land. So I’m happy tonight. I’m not worried about anything. I’m not fearing any man. Mine eyes have seen the glory of the coming of the Lord”
Reverend King was shot dead less than 24 hours later.
Sharon and Crew have some awesome Chalkboard Features starting tonight.
Always a favorite ½ POUND FRIED CLAM STRIPS: Thick and Juicy With New England Seafood Sauce, a Marriage of Tartar and Cocktail;
BAY SCALLOP STIR FRY: Sweet, Petite Scallops Stir-Fried with Crisp Asian Vegetables, Served in a Fried Wonton Bowl with a Thai Spiced Coconut Sauce;
CREOLE RED SNAPPER: Blackened Fillet of Snapper over Cajun Rice Topped with a Crisp Veggies Slaw Tossed with a Roasted Jalapeno Citrus Vinaigrette;
MAX’S PASTA BOLOGNESE: Made From Shredded Short Rib and Ground Shoulder, Cooked in the Traditional Manner with Onion, Celery, Carrot, White Wine, Milk and Just a Hint of Tomato. Tossed with Linguine and Shaved Parmesan,
and for your SWEET TOOTH:
Kentucky Bourbon Brown Butter Cake : Garnished with Whipped Cream, Spiked Caramel and Fresh Berries. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
Mary, Maddie, Sophie, Z and Kos
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro