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The Weekly Newsletter |
Menus and Stories for May 29 - June 3, 2006
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| Ready to pop! |
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Oh for the promise of a flower.
This one, this almost Hollyhock, sits right outside the kitchen door at home. The whole plant is now taller than me and is loaded with fat pods of green like this one. By next week I'll probably be able to show you the open flowers. The fun part is that I bought this two years ago and have no recollection of what color the blossoms will be. All the better, I say.
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Martha tends the herbs in front |
I missed the shot of her digging up the weeds underneath our tree out front, but managed to snap this picture of her tucking things into the bed in front of our parking lot. She takes care of the gardens as if they were her very own. Well, really, they are. She's nice to share them with us (and you.)
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| Karen's last day |
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Here's Karen, in her "Millah!" t-shirt (her last name is Miller but it is so much more fun to yell "MILLAH!") posing with Emily. Em made a great chocolate good bye cake. Karen paraded around in her shirt, packing away her pieces of Asheville. She's off to New York next week, off to seek her muse.
She's done a terrific job. We'll miss her and will be ready to say howdy when she comes back for a visit. It doesn't hurt to have another friend in the big city either.
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Dinners to go |
Dinners, as you know, come with a freshly-made green salad, salad dressing of the day, and made-right-here bread of the day. We take reservations until noon or so. Please order by phone (252-1500), by FAX (252-02002) or stop in to speak to one of us in person.
Here is the menu for this week:
Monday May 29 Greek Chicken and Feta wrapped in Phyllo Pastry 9.75
Tuesday May 30 Lasagna Primavera with Fresh Spring Vegetables 9.75
Wednesday May 31 Marinated Flank Steak with Two Sauces 10.25
Thursday June 1 Meatloaf with Sautéed Leeks and Spring Greens 10.75
Friday June 2 Shrimp Scampi with Linguini 12.25
By the way, every time you order a dinner to go you are eligible to enter our drawing. Just drop a card in our drawing jar (a business card works or fill out one of the cards that we have right here) and, at the end of the month, we'll pull one card which will be good for two free dinners-to-go. Inaugurated a few months ago, our first winner was delighted! Maybe you'll win next month.
Order a lot? Enter a lot!
Good luck!!
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Our website |
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| Special casserole of the week |
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We make a special casserole each week on Wednesday. Please give us a call by the end of the day on Tuesday and we’ll fix yours for you. Come by between 4:30 and 6:00. Get a half (for 4 appetites) or a full sized pan (for 9 or so.)
Wednesday, May 31
Good Old Mac and Cheese with Roasted Fresh Vegetables
Full: 29.25
Half: 14.50
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New Glass |
I've been working away, trying to get better, trying to learn to manipulate this hot and mystical material. One never knows how something will turn out until the next day, either, for the piece has to cool down overnight. In the meantime, you have to try to remember what color was used, what shape the piece was when the next color was applied, how hot it was, hot much it moved, so many tiny bits of things to remember. I only get to do this once a week, so trying to pick up where I left off is a tricky part too.
Mostly, I have to say, it is a terrific meditation, an utterly captivating art.
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| A note from Laurey |
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Hiya,
Yipes – it is now Saturday afternoon and my newsletter is still in process. Not done. Uh oh.
We’ve had (are still having) a busy day here. This morning a crew went out with a Bridal brunch. They just got back, all happy, guests all happy. Good.
And we have an 80 year old’s birthday party going on right now too.
Another crew is here setting up our Garden Room to make it into the place where a new couple will celebrate their wedding (which should be getting ready to start as I write this.) Assorted dinners and parties are in people’s homes too - all cooked here. I’m waiting for a bride and groom to come for a tasting of their wedding menu – a few weeks from now. Everywhere I look I see containers of party foods, all set and ready to go.
Summer seems to have hit today. It’s hot. Already I miss spring – even though it is still, technically, spring. But there is a glee about summer too. Richard, our head cook, took off last week for a few days at the beach. Around town we’re beginning to see tanned faces, shorts (I’m wearing ‘em today – first of the season) and summer moods. It’s fun.
(two hours later)
Oh my where does the time go?
The bride and groom are leaving, filled with tastes of their wedding menu. They rolled out of here, happy. The Garden Room is almost set and ready for tonight’s Wedding Reception. All is still good.
And I’m still hot. Maybe I’ll go home and take a walk with the dog who has been patiently waiting for me.
I’ll show you some pictures next week. Cheers!!!
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Another from this week |
I managed to make two of these plate/dishes last week. I usually am amazed when I first see them, and then, after an hour or so, start to see only the faults, the nicks, the irregularities. After a day or so I can't wait to try again and see how much better the next one will be. Ah well.
(By the way - that red thing is fountain pen just so you get an idea of the size.)
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Contact
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Laurey's "Gourmet Comfort Food"
Eat In - Take Out - Catering
67 Biltmore Avenue Asheville, NC 28801
828-252-1500
Hours:
Monday - Friday 8:00 - 6:00 pm
Saturday 8:00 - 4:00 pm
"Don't Postpone Joy!"(tm)
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