Join us and the folks from Firefly Farms in our August "Dinner and Conversation with a Farmer" on Thursday, August 1 at 6:30 here at Laurey's (67 Biltmore Avenue) The menu, inspired by Firefly's current produce is:

 

At the start:

 

Local Cheeses with a House-made Pepper Jelly

and Heirloom Tomato jam

 

Adam's Onion Soup

 

A Composed Salad:

Purple Potatoes with a Tarragon Cream on Marinated Radicchio with a Stoney Knob Gold Vinaigrette (Hey! That's MY honey!!)

 

The Main Event:

Braised Devon Beef with Firefly Farm Bourbon Peaches

served on North Carolina Polenta

 

Crusty Rolls with Whipped Butter and Raspberry Jam

 

Blueberry and Peach Cobbler

 

Scott, who speaks eloquently on why he does what he does, will be here with us to share his thoughts with you.

 

Adam is taking charge at the stoves, and I'll be here to cajole and enjoy right with you. AND some of the recipes will be from my book and will, I hope, include my bees' honey.

 

My sister, as I told you last week, got married this past weekend here in the cafe.  She looked beautiful and Fred, her beau, was dashing in his tuxedo and miniature ribbons from his years with the Marine Band. 

 

I co-officiated the wedding (I AM a legitimate officiant with The Universal Life Ministry, you know) and had a fine time celebrating.  The two went on a honeymoon to the Lake District in England late last month so there was no panicked rushing around after the wedding.  Smart decision, that was.

 

Here are dinners to go for this week.  This, if you do not know, is a fabulous way to have dinner.  It's easy - just call us by noon and your dinner will be ready for you to pick up by 3 that very day. 

You can stop by to pick yours up until we close at 8.

Add Salad (3.25) or bread (1.25) if you like.

 

Monday, July 29

Spinach Prosciutto Stuffed Chicken (GF) $9.25

 

Tuesday, July 30

Caribbean Style Shrimp with Fried Okra $10.95

 

Wednesday, July 31

Braised Short Ribs with Summer Squash Casserole $9.95

 

Thursday, August 1

Lemon Sage Chicken with Fried Green Tomatoes (GF) 8.95

 

Friday, August 2

Crispy Calamari with Kale Salad 9.25

 The Casserole of the week:

 Wednesday July 31:

Chicken and Sweet Potato Curry whole $35/ half $17.50

 

The Lasagna of the week:

Friday, August 2

 Traditional Beef Lasagna (with Hickory Nut Gap Beef)

Whole $52.95/half: $26.50

My sister Heather is a big cupcake fancier.  These babies comprised part of the wedding dessert, mini white cupcakes with chocolate icing and chocolate cupcakes with white icing. 

 

Andrew, our cafe manager, has a classical guitar-playing pal who now comes here on Saturday afternoons to sit and noodle around in the front of the cafe.  His music is gentle and soothing and a nice addition.

 

I recently had some work done at my house.  The workers broke my clock face but left the guts still ticking away.  I found myself looking at that area of the wall many times during the day and finally put the innerds up on the wall anyway.  And then, cleaning out a bag of stuff I found a pad of bee pins.

 

I got my first copy of my book in the mail recently.  What a gas!  It is beautiful and quite a happy-making thing for me.  The book will be out for real in early September but you can pre-order a copy at Malaprops, our local independent bookseller.

 

You can also order books from your own independent bookstore.   We're taking orders here at Laurey's too.  If you want to have me sign books for your list of friends and family, just bring a list and I'll get them all signed for you ahead of time.

 

Amazon has it listed too.  But you know me, most interested in supporting independent folks.  Also, if you order it through YOUR local place, your store will know about the book and that will be good for me too and for your store.

 

July 25, 2013

 

Hey ya,

How’s your day going? Mine is almost out of control. This week has been so full of amazingly fine news I almost need to tie myself to my chair.

 

Things with my new book are really taking hold. I am spending all my time getting back in touch with folks I contacted months ago, reminding them of our conversations about honey dinners and guided honey tastings and book signings and readings. Looks like it will be a fine and busy fall for me.

 

I think I mentioned that we are going to be featured on a national Cooking Channel food show. I’m not allowed to reveal the name of the show right now but it is very exciting. I just got off the phone with the producer and it looks like I will be introducing my bees to the host and to the wild and wonderful tv audience. FUN!!! And then we’ll come back here to the shop and will cook together, using my very own Stoney Knob Gold. WOW! My bees are thrilled, as is my pup. Oh, and I am too.

 

This week is the week of our first Farm dinner of the summer. Scott from Firefly Farms and Adam, our chef, have been in conversation and have a fine meal set for this Thursday. I do recommend you call and get some spots saved. We do still have room but the reservations are coming in at a good clip so don’t delay too long.

 

BUT, please know that we will be closed from Friday through Sunday due to the idiocy of Bele Chere. Sorry to be cranky but really, they block off our front door and so all we can do is close. This is not part of a strong revenue-making strategy, no sales during an otherwise very busy time of year. Stupid.

 

Let’s see…

 

I woke up this morning feeling like things were different. It was noticeably darker in my bedroom and the air felt different. The first hint of the end of summer, perhaps. I KNOW we’re still in the middle of summer but, well, I’m just saying that I got a taste of the next season today. I’ve been trimming the gardens and weeding the beds and scrubbing the accumulated gunk that adds up after a two year stint of not-too-much housecleaning. It feels great to be moving and rearranging and sorting and feeling at home, in my body and in my home. It feels great to feel strong enough to do these things. I just plain old feel good.

 

Okay doke…I have a pile of projects waiting for me and a dog who wants to go for a walk. I’m going to call this a note and tell you to have a fine weekend and to come see us next week and to sign up for the August 1 dinner and to pre-order your copies of The Fresh Honey Cookbook and, well, to check in when you have a good story to share with ME!

 

I LOVE baseball hot dogs!  I love New York street hot dogs.  I just love hot dogs in general.  I guess I should say that I love ketchup and mustard and sauerkraut and cole slaw and onions and grilled hot dog buns.  The hot dogs themselves are okay too, especially when they are grilled.

 

WELL!!!

 

Imagine my surprise and delight to find Grilled hot dogs with Grilled buns, homemade coleslaw and good old yellow mustard and regular ketchup right across the street from me at the Wednesday Farmer's market.

 

YESSSS!!!!