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The Weekly Newsletter |
Menus and Stories for December 4 - 9, 2006
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| Gift basket time is here - tra la! |
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Aren't these new boxes cute? Emily, our shopping wizard, found them. SO fun! Squares or rectangles of red and green and white, polka dots and circles. We have small, medium, and, of course, large. We've already made a bunch of 'em, filling them with our interestingly delicious gourmet products from around the country (and from right here too).
Here are some of our themes:
"A Taste of The South"
"Coffee Lover's Delight"
"The Chocolate Decadence"
"Don't Postpone Joy"
"Laurey's Favorites"
or we can customize yours just for you.
Come see.
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Remember this? |
A friend came in the other day as we were putting out all of our Christmas candy (I insist on waiting until after Thanksgiving, though I know that is not what most storekeepers do these days). He took one look at our ribbon candy and was instantly transported to his childhood days, remembering stockings filled with this very candy.
The kind we have is made by Hammonds, which probably made the candy he ate as a child. It's an old, small, real company. The flavors are old-fashioned too: Cinammon, Clove, Peppermint. Snap some up for your stockings, why don't you.
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| Going, going... |
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Unlike manufactured products, this Heirloom Garlic cannot be made in a factory. Once it's gone, that's it. Many of you have been eyeing our boxes, planning to get some at some point. Well, now is the time, my friends. What we now have on the shelf is all that we will get this year.
This is a very unusual gift. If you want one, come soon.
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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.
As a reminder, 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.
Maybe you'll win next month.
Order a lot? Enter a lot!
Good luck!!
Here's this week's menu:
Monday December 4 Cider Chicken and Cheddar Potatoes 9.95
Tuesday December 5 Turkey Parmesan with Pine Nuts and Lemon Zest 9.95
Wednesday December 6 Tarragon Flank Steak with Vegetable Slaw 11.75
Thursday December 7 Chicken and Homestyle Dumplings 10.75
Friday December 8 Cashew Crusted Tuna with Orange Butter 10.75
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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. Order before noon on Wednesday and we'll have yours ready to pick up between 4:30 and 6:00 that very afternoon. Order a full for 9 portions or, if your gang is smaller, opt for the half-sized one, which serves 4 or so.
They do freeze perfectly so if you want to stock up for the holidays, go right ahead!
This week's offering is
Wednesday, December 6
Beef and Mushroom Stroganoff on Noodles
Full: 37.25
Half: 18.75
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Right from the Farm |
We pack these into our Taste of the South baskets. Home grown, hand-canned old-time things. You'll find Dilly Beans, Pickled Okra, Pickled Beets, Watermelon Pickles, Vidalia Onion Chow Chow, and a bunch of other things. Nice.
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| New Chocolates |
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Milk. Dark. Crunchy. And oh so cute.
From our friends at Lake Champlain in Vermont, so you can bet it tastes as fun as it looks.
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And more cuteness |
Okay, maybe it's just me, but I love little colorful things, boxes, tins, cans. The cookies tucked into these little tins (we have big ones too) are almost paper-thin. They are made in Old Salem, a Moravian community down in the flatter part of the state. We have four flavors. Oh and we have some nice tins with their Cheese Straws too.
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| A Note From Laurey |
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December 2, 2006
Whee! It finally got cold!
Actually today is a crisp and clear and sunny day here in Asheville. Yesterday was messy and rainy and then muggy and then hot, even, and then wham – the wind came through and blasted away all the damp and – voila – now it is beautiful, not to mention the fact that it FINALLY feels like winter a bit.
I got a truck load of wood for my stove the other day. My friend drove up in a misty rain and dumped the logs in the driveway. I was in a t-shirt and was hot. It was difficult to imagine it being cold enough to need the wood that he delivered. Last night, sometime in the dark middle of the night, Skipper, the wonder cat, woke me up with purring and pushing and insisting and I realized that it had gotten cold and his warm furry body felt pretty good. He worked his way under my arm and we fell back to sleep, his breath audible inches from my nose.
I like the cold. I am a Vermonter, remember (how could you possibly forget?) and it always seems strange to me to be in short sleeves this late in the year. But I’ve spent many Thanksgivings in shorts and I must say, it is nice to not have to use the furnace. On the other hand, as a caterer, it is a big breath-holder at this time of year, wondering if we are going to get foiled by foul weather. I generally find myself dreaming of a white Christmas – as long as it happens after all the parties have been delivered and served.
And yes, I have begun to think about Christmas more and more. The other day Sarah and Emily and I turned the shop into more of a holiday spot than it had been. Martha is bringing in some holly and so, in the next few days, we should have boughs of it here and there. Next week we’re going to have our 1st ever staff craft fair and sale. I’ve been making glass ornaments like crazy and will have them here (my first foray into letting them leave my grasp – yipes!) Sarah is making wreaths. Andrew is making CDs. We’re all getting into the spirit.
And so it goes.
Enjoy today. Stay warm. Have fun.
I’ll be in touch next week.
Laurey
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Jones the sweetest nephew |
Oh my I am smitten by this little child.
I got to play with him for a long time over the Thanksgiving weekend. He is adorable, sweet tempered, loving, and easy. He sleeps, eats, pees, coos, sings, dances, and then sleeps some more. After day three I was almost fully on his schedule. It was a hard adjustment coming back to my desk and my work. Frankly, I'd be very happy to just to sit and stare at him for a long, long time.
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