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The Weekly Newsletter |
Menus and Stories for November 29 - December 4, 2004
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| Cranberry Chutney Production |
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Deb and Emily sort through bags and bags of berries. Jubilee Chutney is on the way.
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Here comes the stuffing |
| Martha, mid onion, made a prodigious amount of stuffing for the multitudes. Okay, she adapted Elsie's original, but then again, Elsie no doubt adapted hers too, right? |
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| Maurie checks the bags |
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Here they are, all lined up and ready to go.
Wow, this IS a production! |
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The nightly dinners for the week (Call 252-1500 to order) |
Dinners-to-go are available Monday through Friday.
Here's how it works:
Just call us in the morning and we'll take your order for that night's meal. Then come back between 4:30 and 6:00 to pick up your dinner - all ready in a heatable container. Simple, yes?
Here are the suggestions for the rest of this month:
Monday November 29 Tequila Lime Chicken with Pineapple Jicama Salsa 9.50
Tuesday November 30 Smoked Salmon Frittata with Zucchini Parmesan 10.00
Wednesday December 1 Good Old Fashioned Beef Stew 10.25
Thursday December 2 Lemon Rosemary Chicken 9.50
Friday December 3 Dijon Crusted mahi Mahi with Steamed Haricots Verts 11.75 **
** this means low carb. Still delicious, you know.
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| The Casserole of the Week |
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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.
Chicken Country Captain
Whole 33.25
Half 16.50
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Karen cuts out the pies for the bags |
What a grand way to take advantage of an MFA, right? Did you eat white paste? We all did.
Karen cut out and hand decorated each bag with sweet, homey-looking pies. (Oh yes, real, handmade pies were inside the bags.) |
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| Cranberry Nut Bread |
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| Kris, pictured here with Emily, made a PILE of cranberry nut breads. And pies. Oh yes, she made cookies and mousses and cakes. And some pecan pies too. Whew! |
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Meanwhile... |
Natalya arranges brownies and cookies for a lunch order. People keep on eating these things even if Thanksgiving is just around the corner.
(That's Melissa in the background.) |
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| A Note from Laurey |
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November 24, 2004
Here it is Thanksgiving Eve. The kitchen bustle is done but the Garden Room has been transformed into “Packing Central”. Guests arrive in a half hour to pick up their dinners to go. And then we’ll close up for a few days. Our gang is scattering around the country for the weekend. Ohio, Kentucky, Tennessee. Some are staying right here, cooking for friends. I’m headed to my sister’s house for the weekend.
We’ll be closed for the weekend, gearing up, taking a deep breath, centering ourselves, and getting ready for the next month. In a bit of a departure, we’ll be closed for the whole weekend. Hope you don’t mind too much. In the past we’ve closed on Thursday and Friday, opened for Saturday, and closed on Sunday. This year we decided to be a bit different.
So, I’m going to send this out early too.
Here are a few random thoughts:
1. Have a lovely holiday.
2. If you’re driving, please be careful.
3. If you’re flying, get to the airport in plenty of time and be nice to the baggage folks, okay? I mean, can YOU imagine doing their job?
4. Come see us next week.
We’ll be ready for the Winter Holidays – after our break.
Cheers, and Happy Thanksgiving.
Laurey
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Our newest customer |
Meet Sophia, lovely new daughter of John and Maggie Ewing. Here she is enjoying "Lunch at Laurey's" one week after coming to the United States from China. She seemed to enjoy the little green beans, eating them with great pleasure. But then, in a novel style, she spit the chewed up bean into her mom's friend's hand. Having emptied her mouth, she reached for, chewed up, and spit out another one and another one and another one smiling all along. We just watched and laughed.
This child is a true Thanksgiving story.
Welcome to our world Sophia. |
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Contact Info: |
Laurey@laureysyum.com
828-252-1500
67 Biltmore Avenue
Asheville, NC 28801 |
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