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The Weekly Newsletter for November 5-9, 2012 |
November yums
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| It's time to order your dinners |
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It's time!
It's time!
It's time!!!
(see the next article for the menu and ordering guidelines.) |
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The Menu |
Here's the menu for this year:
Turkey with Fresh Herbs and White Wine
Mushroom Gravy
Red Skin Mashed Potatoes with Chives
Green Bean Casserole with Mushrooms and Crispy Onions
Butternut Squash with Kale
Jubilee Cranberry Chutney
Marty's Rolls
Pumpkin Pie or Pecan Pie or Apple Pie (choose a slice or get whole pies).
The entire dinner will be 25.95 (+tax)
Yes, you can buy just parts if you like. And you can get whole turkeys or just slices - depending on your preference. Call us at 252-1500 to place your order. |
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| Dinners to go for the week |
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Monday, November 5
Chicken Piccata with Roasted Tomato Orzo 8.25
Tuesday, November 6
Potato Pancakes, Collards, and Tomato Pie 7.25
Wednesday, November 7
Grilled Flank Steak with Twice-baked Potato 8.75 (GF)
Thursday, November 8
Pork Tenderloin with Honey, Mustard, and Rosemary 7.95
Friday, November 9
BBQ Spareribs with Mashed Potatoes 8.50
Call by noon and we'll have your dinner ready at 3. You can stop by to pick yours up until we close at 7. Add Salad (3.25) or bread (1.25) if you like. |
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Laurey's |
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Casserole and Lasagnas to go |
Casserole to go:
Wednesday, November 7
Thai Chicken Curry with Basmati Rice
Whole: 39.95 Half: 20
Lasagna to go:
Friday, November 9
Local Beef Lasagna
with Red and Yellow Peppers
Whole: 60 Half: 30
Call by noon and then come pick up between 3 and 7 |
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| What WE eat. |
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Here is Adam's lunch the other day. He's a hearty fellow and makes a beautiful plate of food for himself each day.
Yum, right? |
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And one of mine. |
| And here's one I made for myself recently. Not quite as plentiful, but just as delicious. You know you can do this too. Just ask for what you wish and we'll figure it out and ring you up accordingly. No need to follow any rules around here. Get what you like. okay? |
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| Who can resist? |
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I love the fall. Love the change of seasons. Love fall and winter vegetables and fruits. I love buying a stalk of Brussels sprouts and steaming them up, drizzling them with a little browned butter (heat it in a small saucepan and stop cooking it just before it burns.)
This picture of our version (roasted with some garlic) makes me very happy. |
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No need to stay inside |
| On a day like yesterday a visitor to Asheville took advantage of our outside table and the sunny afternoon. She's in from Aspen, she said, scoping out the town and possibly moving here. Time will tell. In the meantime, what better to do than stumble into our cafe and enjoy the day at one of our tables. The dog, "Miss E," sipped her water and relaxed too. |
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| A word or two from Laurey |
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Hiya,
Sorry about the delay - AGAIN! It's kind of hard to stay focused on things right now. BUT I'm about done with my treatments ("Good Lord willing and the creek don't rise," as they say around here.) After I am done I hope to have more energy for the things that I promise to do - like writing this note to you.
So that is pretty much my focus right now. I guess it is understandable. I'm trying really hard to think of these final treatments as infusions of magic. And thinking about magic is a full-time occupation. There are glimmers of other things, but they flicker in and out.
Sorry, but that's the way it is. For a little bit longer.
Today is the start of the third to the last treatment. And I need to go get ready. I'll write this weekend. Promise.
But bye for now.
Laurey |
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Extra curricular fun |
I got to be the assistant in a class on color this past weekend. My friend ran the class and I was the paper passer-outer and the computer manipulator and the assistant set decorator. I also got to be in the class which was fun too.
We're going to bring her to Asheville for a one day class - probably in January. It'll be a whole day of fun and frivolity and you will come away with a greater understanding of your personal relationship with color. And you'll have fun! Stay tuned. |
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