|
The Weekly Newsletter |
Menus and Stories for April 12-17, 2004
|
|
| Haiku time |
|
Look at these colors!
Atkins? Sure! South Beach? Why not?
We've got vegetables!
|
|
|
|
|
|
|
What's in this issue: |
1. Our sandwiches
2. Dinners to Go for the week
3. Casserole of the week
4. The baker's been busy
5. Bob Dylan, the next part
6. A Note from Laurey |
|
|
|
|
| Our sandwiches - wow! |
|
New rolls.
Our own, baked-right-here meats.
What else do you need to know?
Yum! |
|
|
|
|
|
|
The nightly dinners for the week |
Dinners-to-go are available Monday through Friday.
Dinners come with salad and bread of the day and are ready for pick up between 4:30 and 6:00
Easy enough? We hope so!
Monday April 12 French Bistro Chicken 10.00
Tuesday April 13 Savory Chicken with Mushroom Sauce 10.25 **
Wednesday April 14 Roasted Vegetable-stuffed Pork Tenderloin 11.00 **
Thursday April 15 Corned Beef and Cabbage 10.25 **
Friday April 16 Pan-fried Trout with a Red Onion and Balsamic Marmalade 11.75
** means low-carb |
|
Dinners to go for the whole month |
|
|
| The Casserole of the Week |
|
Casseroles are made each Wednesday.
Call to order on Tuesday if you can.
Orders will be ready on Wednesday between 4:30 and 6:00.
Order a full pan for 9 (or so) or a half pan for 4 or 5.
This week's casserole is:
Beef Stew with Orzo and Peppers
Full: 39.50
Half: 19.75
|
|
|
|
|
|
Look what Kris baked!! |
The muffin challenge has sparked Kris, our new baker. Here's today's tower:
Raisin Bran
or
Cranberry
The selection will change each day so you'll just have to see what she's decided to make today.
Yum, huh? |
|
|
|
|
| Bob Dylan's Dinner dishes |
|
Wow!
After that fun with ticket buyers, we even got to bring the fellow some pre-show dinner. Ain't life a fine thing?
Here are his plates, all stacked and ready to go in our SUW ("Sprots Utility Wagon, that is.)
|
|
|
|
|
|
|
A Note from Laurey |
Gee whiz, if things keep up at this rate, I might just explode one of these days. Spring has come – finally – and everyone seems to be just full of themselves, me included.
I spent a good portion of the beginning of this past week finishing my book. I took it to the copy joint yesterday and it is here now, so cute and perky looking. Next week I send it off to the north where the agency is waiting for it. They’ll add their thoughts and send it on – probably by the end of next week or soon thereafter.
You know, so many of you have been coaxing me out of my shady story-telling corners for so long that I just felt that you’d appreciate an update. These past few days have been an utter daze for me: leaving work right in the middle of the morning each day, going home, eating lunch, sitting down, and writing, editing, and processing. This whole book thing feels very big to me, even if no one ever does anything with it (though of course I DO hope they do, you know.)
So, this morning, when I went and picked up the box full of copies of my book (just saying “my book” feels kind of stunning to me) and the fellow behind the counter said, “Is that your book?” and I said, “Yes, it’s about ready to go off to publishers,” and he said, “Well, I’ll wish it well,” I was overcome there for a moment, dizzy reviewing the myriad events that have led to this very day. Someone asked how long I’d been working on the book. The answer: 49 ½ years.
If you’re so inclined, give the book a thought or two over the next while. If enough of us send these thoughts to those publishers, it just might make a difference. I’d like to think it would. The working title, by the way, is Elsie’s Biscuits: simple stories of me, my mother, and food.
Happy Easter, by the way. And likewise to the Passover aficionados among you.
Talk to you next week,
Laurey
|
|
|
|
|
|
|
|
|
A note on this newsletter: |
If you do not wish to continue to get these weekly notes, scroll down to the bottom of the page and click on "unsubscribe."
Similarly, if someone forwarded this note to you and you wish to be ADDED, scroll down (etc.) and click on the "subscribe."
No further questions will be asked.
Promise! |
|
|
|
|
Contact Info: |
Laurey's Catering and Gourmet to Go
67 Biltmore Avenue
Asheville, NC 28801
828-252-1500
Laurey Masterton, Proprietor |
|
|
_199x200.jpg)