Yup. February 14th is coming right up. It's a Monday this year and I am planning on staying home. If that's on your mind too and you'd like to concentrate on your Valentine, I suggest you consider picking up dinner from us.

 

Here's the menu:

 

Lobster Bisque

 

Hearts of Romaine and Hearts of Palm Salad

with a Raspberry Vinaigrette and Blue Cheese crumbles

 

Chicken Breasts stuffed with Brie and Artichokes

 

Wild Mushroom Risotto

With Fresh Peas

 

Annie’s Rolls with Herbed Butter

 

Individual Strawberry Trifles

And

Chocolate Kiss Bundles

 

In celebration of the miracle that is embodied by Monsieur Henri, who is about to celebrate the one-year anniversay of his successful bone marrow transplant, we're going to have a Bone Marrow Registration Drive.

 

Next Saturday, from 10am until 2pm folks from Be The Match, a national bone marrow donor program, will be here to sign you up.  At this point the test is a simple cheek swab.  Later, if you are found to be a good match, the process gets more involved, BUT just think! - you may very well end up saving a life.

 

Do come, please.  Enjoy cupcakes and punch (thanks to the Mission Health System). Neil Laurence will be here playing his uke, and other treats are in store for you too.

 

Oh!  And at 2pm "Doubletake", a rock band populated by 11 year-olds, takes charge.  Should be fun!  Hope to see you here.

 

Our next cooking class is a hands-on class.  That means YOU get to play with the food, not just watch me.

 

We'll have icing (or frosting) for you.  I'll show you all that I know:

How to level a cake

How to apply the crumb coat

How to use a piping bag and tips

How to make simple, fun, decoration on a cake.

 

Sound fun?  It will be!

For $35 you'll get a 2-hour class, a glass of wine, and a bunch of fun.

Here are our dinners for this coming week.

 

Monday February 7

Lemon Chicken with Linguine 7.95

 

Tuesday February 8

Eggplant Moussaka 8.25

 

Wednesday February 9

* Flank Steak with Mashed Sweet Potatoes 7.95

 

Thursday February 10

Chicken and Herbed Dumplings 7.25

 

Friday February 11

Salmon Cakes with Asparagus 9.25

 

Order by noon and we'll have your dinner ready to pick up by 3. Our new winter hours are in effect so we're now closing at 7.

 

Salad and bread are now a la carte (not included.) Let us know if you'd like to add them. Salad is 3.25 and bread is 1.25 per person.

 

We make a special casserole and a special lasagna each week.

 

Order by noon or so. Order a half if you have around 4 folks. If you have a bigger group, or you just like leftovers, order a full-sized one.

 

Then come pick up between 3:00 and 7:00.

 

The casserole this week is:

 

Wednesday, February 9

Cheddar Grits with Ham, Peppers, and Peas

Whole: 35

Half: 17.50

 

The lasagna is:

Friday, February 11

Good Old Fashioned Beef Lasagna (with local beef)

Whole: 59.95

Half: 29.95

 

Oh MY we have some talented folks here!

 

Noel is our business manager.  AND she makes fused glass (some of her night lights are in one of our windows right now.)  AND she has recently started making cutting boards.  She gave me one for Christmas and I wasted no time in asking her to make some for you.

 

We're getting a face lift around here.  The scrappy buildings behind the cafe are being torn down.  Our illustrious neighbor to the north, The Hot Dog King, is being torn down.  We're going to move into a messy, construction mode for a bit, BUT at the end we're going to have a swanky new hotel, new retail, great parking and a whole lot more.

 

Oh my, oh me.

 

Here's a look at Martha's Savory Gallette from yesterday.  Her homemade crust, fresh broccoli, cherry tomatoes, cheddar cheese and a bit of parm combine to make a delicious meal!

 

February 5, 2011

 

Hiya!

 

Have you noticed the birds? Around my house they are becoming more and more prevalent. I love spring and I love the emerging from winter and I love bird songs. I’ve been a pretty happy girl this past week because we’ve had some mild days, hints of spring, and hope for an early conclusion to winter. (Sorry for all of you in the north, stuck in the snow…all I can say is, come visit!)

 

Did I tell you I am working on a new book about honey? Well I am. It’s a big project that has been filling my dreams, my thoughts, and all my extra time lately. I’m in the middle of writing the book’s proposal, a major task in itself.

 

One fun thing about being a new beekeeper and including you in this adventure is that lots of you ask me about my bees. I like that! The truth is, I am concerned about them too, and am hopeful that I did everything I could to help them make it through the winter this year. The other day we had some very warm temperatures and I am thrilled to report that the girls were out, flying around, cleaning out their hives, getting ready to get to work for the spring.

 

Thrilled. Yes! They are alive!

 

We’re not out of the woods yet. When temperatures climb and the bees venture out, they are in search of pollen and nectar. But if there is nothing for them to forage (i.e., if nothing is in bloom yet) they could be in trouble and, if they have consumed all of their stored honey, they could starve. So it’s important for me to pay close attention, which I am trying to do.

 

I was in Florida recently and met some beekeepers there. I got a note from them this week saying their orange trees are in full bloom and the bees are going crazy! I may try to get down there for another visit soon and am hoping to bring some of their honey back up with me – for you. Stay tuned.

 

Next week is a big deal for us, hosting our first bone marrow registry drive. As I sit here writing, Henry is enjoying breakfast, playing with his fire truck, coloring, and entertaining his parents. He would not be alive without the person who donated her bone marrow and I am thrilled that we get to be a part of possibly matching someone else, sometime in the future. I do hope you try to come. You have to be a healthy person between 18 and 60. Please bring friends too. Someone needs you.

 

Here's a quick glimpse at the man behind our new (and actually our previous) website.  Though it looks pretty simple and straightforward, doing a website is hard work and Jeff deserves compliments and praise.