Greetings from the Bistro - August 5, 2022
And, Another Fine Week It Has Been...
Boy, what a few days of crazy weather. As I was leaving for the Bistro yesterday afternoon a storm came out of nowhere. Thunder, lighting and torrential rain. It was so severe I had to give my little Maddie a little bit of a puppy Xanax to calm her down. And, of course, my lawn was over seeded on Wednesday and that got washed away. The Lane I live on has deep crevices from water washing down the hill. And, it was just graded a few weeks ago. The good news is I have a road, my lawn was just being “tweaked” after almost 30 years and there is lots more seed to sow. Also, the gardens and woods are very full with beautiful flowers and ferns. I think of the people in Kentucky with the floods and what they are facing for the next months, maybe years, to rebuild their lives. I can’t imagine. Or, those in country’s with no or little water and food. We are certainly blessed with many privileges. I reflect daily on my gifts and am prayerful with my thanks for them and also for those who have no home and limited food or water or are dealing with natural disasters or civil unrest. We are so very, fortunate to live in this great country.
I have several very “old time plants” in my garden that I just love. One, the rhubarb, the other lovage another fennel. The rhubarb didn’t fare well this year due to weather conditions. On the other hand the lovage went wild. It likes dry and hot. I know that my plant was one of the first that I put in the garden at 4” tall 30 years ago because I was entranced with the celery smell. It now towers 6 feet and I have to trim it on a regular basis. Lovage translates to “love ache” a Medieval name for parsley and is prized for the leaves as an herb, roots as a vegetable and seeds as a spice. I’ll often use the leaves in a salad and stalks as celery. They make a mean Bloody Mary. I let mine go to flower as the birds love the seeds. The fennel fronds, anise in flavor, beautiful and delicate, also go into every salad I make. My tomatoes are a few weeks out to ripen and it is time to replant lettuce for a fall crop. And, oh, the chard is so, so beautiful, tender and tasty.
Sharon and Crew have great Specials for the Weekend Per Se.
For a Starter:
DJB RED DIP: Roasted Peppers, Sun-Dried Tomatoes, Walnuts and Mediterranean Spices Served Chilled with Garlic and Baked Pita Chips.
BISTRO PLATES INCLUDE:
HERB RAINBOW TROUT: Oven Roasted with Chive and Parsley, a Tomato and Eggplant Gratin, Fresh Watercress and a Drizzle of Basil Oil and Balsamic Reduction;
MICHIGAN PERCH: Tossed in Seasoned Flour and Fried Golden Brown. Served over a Brown Rice Pilaf Packed with Summer Veggies and a Lemon Herb Butter Sauce;
BISTRO GALETTE: A Rustic Open Faced Savory Pie Topped with Basil Pesto, Applewood Smoked Bacon, Blistered Grape Tomatoes, Peas, Garlic, Ricotta and a Poached Runny Egg.
Save Room for Dessert:
PEACH COBBLER: Presented warm with Vanilla Gelato. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION DOLLAR DAYS!
XO, Mary, Maddie, Sophia, Z and Kos
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro