What a week it has been.

 

I will try to lay out a few stories for you here.  But for this first little one I want to let you know that we ARE going to have a book signing and a reading tomorrow at Malaprops.  Alsace called today and we confirmed that I will be there to read at 7.  I share the beginning of the book, why I chose to write it, and will read a few pieces for you.  It might seem funny to be reading a cookbook, and no, I will not "read" any recipes, but there are "curiosities" in each chapter and the book concludes with some things you can do, without me coming across as heavy-handed.

 

I have already shown you this picture but this was a big week for Henry too and I don't have any cuter picture than this so, here it is again.  Yesterday Henry had surgery too.  He is recuperating nicely, and even though he is not aware of it, he and I are on parallel tracks.

 

Please send prayers to Henry.  He is going to be just fine.  Me too.

 

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.

 

Thursday, September 19  Braised Carolina Bison with Butternut Apple Mash (gf) 11.95

 

 

The Lasagna of the week:

 

Friday Spetember 20

Spinach and Lemon Ricotta Lasagna

whole 42  Half: 21

Somehow through this time it has become fall.  And though this version of the Pork Tenderloin recipe features oranges, and even though the version I cooked with Chuck (for the Cooking Channel) features peaches, the important thing to remember is that a third of everything we eat depends on honey bees as the key pollinator.  And now it is apple season so just pay attention to what is ripe and fresh. 

 

The common language says "farm to table" but I've been thinking of it as Hive to Table.  The bees quietly and gently work their magic as they combine the flavors of their foraging area, combining a little of this and that to create the best of their own neighborhoods for us all. 

 

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 and materials are included.  Please jot us a note if you'd like to join in.

 

My friend Charlotte presented the 12 honeys in these assorted jars.  Johnny filmed them, showing the color diffferences.  The colors start light in the spring and then darken as the year progresses.   I love this photograph (and yes, I do know I've shown you this picture before), love the color variations, love the knowledge that each one has its own distinctive flavor profile. 

 

I do plan on having a couple of local classes about how to taste honey.  Still need to get back on my feet a bit more, but I do have it in my thoughts to have a Hive to Table Dinner and Conversation for you where we will taste some different honeys and make a dinner for you with me as one speaker and with someone else too, perhaps my mentor Debra who can give us all a bigger idea of what is going on in the world of bees.  She's been spending time in Turkey and has a completely different perspective on this all.  We will be tag teaming in a few weeks, me talking about my book and her talking about the bigger world of bee things. 

 

And then there is the idea of a dinner and conversation on the subject of my recent Camino experience.  Though I thought that all there was to it was the actual steps I took when I was there, it seems that the Camino continues and the steps keep rolling on.  I am still planning to do a dinner and conversation about it:   Buen Camino: Snapshots from a Walk across Spain and more.