ready to distribute.  Do you have yours yet?

 

When I walked across Spain earlier this summer a rich day was one when I knew I had a pocket full of bandaids.  They have their own brand name, of course, but I never felt so rich as when I had two or three unopened boxes of these babies.  Eventually, my feet did heal - sort of, but even now, having a couple of boxes of these plasters is enough to make me feel calm.

 

It is Saturday as I write, and I am gearing up for my big day on Monday.  I check in early and then have surgery to remove the newest visitor to my body.  I'll be down for a week or so, sleeping and regrouping.  I am calm, trying ot visualize this day next week when the surgery will be done.  I am trying to stay present and also trust that the detours are what have always brought me to a better place, filled with new people and new experiences and so on it will go.

 

Yesterday, sitting waiting for the doctore I got a personal note from Doug Ullman, current president of LiveSTRONG.  He wrote to send me his good wishes and to tell me he is thinking of me.  You know, I am devoted to LiveSTRONG for all it has done for me, personally, and for all that it is doing for all the people out in the world.  and that Doug took the time to step away from hi retreat to write me a note at this time, well, it was a huge boost for me.

 

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, September 9 Sweet Tea-brined Chicken with Cheddar Potatoes (gf) 8.95

Tuesday, September 10 Sin-ried Tomato Cheesey Farro with Green Beans 7.95

Wednesday, September 11 Lamb Kebobs with Minted Couscous and Tzatziki 11.95

Thursday, September 12 Chicken Pesto Calzone 8.95

Friday, Crab Cakes with Rice and Slaw 10.25

 

The Casserole of the week:

 Wednesday, September 11

Autumn Beef Stwe with Parsley Potatoes

whole: 62 Half: 31

 

The Lasagna of the week:

 

Friday, September 13

Local Italian Sausage and Pepper Lasagna

whole: 59.95 half: 30

 

Give us a call by noon to order yours.  Then come by between 3 and 8 when we close.

We're still hoping to do this so do sign up!

Join design professional Alicia Keshishian (www.adkcarpets.com) for a day of hands-on playing with color and design.

 

Sunday, September 22. 10 am - 4pm.

 

In the morning we will focus on mixing color and on the fundamentals of color. In the afternoon we will explore basic design and will then apply the color knowledge from the morning, playing and combining color and design.

 

This class is appropriate for all levels of experience. Mature young adults are welcome to attend. The color mixing will use your favorite media: watercolors, pastels, and paint. You may bring your own or use the colors that will be provided. All materials needed for the design section will be provided, though you are invited to bring additional materials that you're comfortable using.

 

Cost is $125 per person. Lunch is included.

 

Thank you again for voting us #1 as the Best of WNC.  I think this puts us into the honor roll for them.  All I know is that we keep getting great ingredients, that we keep cooking and trhing to honor the farmers and the Earth and all that it takes to be a positive contributor in this small and larger community.

 

Thank you.

Thank you

September 7, 2013

Hello to you all on this sleepy Saturday in early fall. Actually, our kitchen is in full swing, getting a large wedding ready to go out to a farm near here this evening. The bride is in the third generation of this family, a strong part of the valley for years. I’m thrilled to be a part, even from the perspective of my morning desk. I wish the couple all my very best thoughts and wishes as they take this step together to a life with each other. Blessings to them and their extended family.

And I’m also headed out to the fair shortly, to visit with the bees in the bee booth there. If you are in the neighborhood, stop by, visit the observation hive and see if you can find the Queen. Sample some local honeys, take a gander at my book, visit with our local bee inspector. And then, what the heck, go eat some French fries or a candy apple. It’s a once in a year splurge. Don’t hold back.
Tomorrow is a day to sign more books. This is a fun thing for me, especially since the book is officially out a week earlier than expected. I am surrounded by books here in the office and they are all over the shop too, marked as “paid” or “paid, signed” or “paid, not signed.” I have a new snazzy pen with some festive green ink in it, ready for signing. It is nice to review the name of the people who are receiving this book of mine, thinking about what this whole process has been to me. A two-year journey continues and it feels good. Knowing that I will be sleeping a lot in the next week or so it feels good to get the fall ready with signed books, a clean house, paid bills and newly-folded laundry. Simple. Good. Just right.

I’ll keep this short now, since it is time to pack up for the fair.

Please help things chug along here. Come join us for what I think is the best breakfast in town – with no waiting. And then visit for lunch if you’re in the area (Aloft parking is the BEST deal – free for one hour and just $1 per hour after that.
In other news: my friend Brendan, who was our chef, is up and running with his own place now: All Souls’ Pizza is a team effort between him and Dave from Farm and Sparrow Bakery. They make their dough from fresh-ground flour, use local sources for their ingredients and bring in Brendan’s talent on the other side of the stoves. I’ve been twice and look forward to more. Tell him I sent you!

I'm a watermelon-eating fool right now.  Can't seem to get enough of it.  This recipe continues to be one of my favorites.  It is, yes, inmy new book.  easy enough and refreshing for a light starter or, if you are me, a complete meal these days.  Wetermelon, fresh mint or arugula, feta, a grind of pepper and salt, a drizzle of olive oil.