The Weekly Newsletter
Menus and Stories for March 7 - 12, 2005

Eat your broccoli
My high school friend Ruthie used to practice potential names for her imagined children by saying, "Hortense, eat your broccoli!" She would test out any unusual name she heard with this little phrase. I think she named her daughter Sophie. I wonder if she tried that name out before she gave it to her child. Probably.

Bright greens are good for you. And ours even taste good! These, for instance, are tossed in a very light sesame dressing. Full of everything you need.

Pistachio and Cherry Granola

Kris has it down, making fresh batches as needed - which is a lot faster than we would have predicted. Give it a try.

Sesame Noodles
Gee - it might seem that everything has sesame in it. (It doesn't.) But these noodles looked so good this morning that I couldn't resist a snap of them for you.

These and the broccoli are just two of the 20 different salads we will have in our deli case today. Monday's choices will be different, which keeps it interesting for you and for us too.

The nightly dinners for the week (Call 252-1500 to order)
Dinners come with a freshly-made green salad, salad dressing of the day,
and made-right-here bread of the day. We take reservations until noon or so.
Please order by phone (252-1500), by FAX (252-02002)
or stop in to speak to one of us in person.

Dinners are ready at 4:30 and can be picked up until we close at 6:00 pm.

Monday March 7 Laurey’s Baked and Fried Chicken with Bright Greens 9.75
Tuesday March 8 BBQ Shrimp with Honey-glazed Sweet Potatoes 11.00
Wednesday March 9 Meatloaf and Garlic Mashed Potatoes 9.25
Thursday March 10 Cider-roasted Chicken with Warm Succotash Salad 9.75
Friday March 11 Wild Salmon with Butternut Squash Gratin 12.25

Laurey's (yum!) Catering and Gourmet to Go

The Casserole of the Week
Casseroles are made each Wednesday.
Call to order on Tuesday if you can.
Orders will be ready on Wednesday between 4:30 and 6:00.

Wednesday, March 9
Shrimp and Grits
Whole 39.50
Half 19.75

(with a fountain pen, to give you a sense of scale)


And a bit more glass

A Note from Laurey
Whew – I got laid out flat this week. That bug that has been going around came to visit and stayed way longer than I wish it had. Actually I thought I had gotten away with a slight cold, but then it came back and nailed me. Sent me to the doctor even. That doesn’t happen very often. Actually, the doctor, looking at my records, noted that I had last been there 4 years ago. Not a bad record actually. I think I’m on the mend now, but – wow – what an ordeal.

Because I’ve been out for much of the week I missed whatever opportunities there might have been to take food pictures this week. So, as you see, I’ve filled in with my recent glass adventures.

The cool thing about learning this art is that I can really see some improvement. One week I’ll make a couple of things and, when I look at them, will feel completely delighted with myself. “Gosh,” I’ll think, “it’s amazing that I can make something like this!” And then, the next week, when I go to the studio again, I’ll fumble around, regain my bearings, and make something else which, in comparison to last week’s “brilliance” is – well – much better.

On my most recent session I tried, for the first time, to make something I had drawn first. Now, it makes sense that you can’t make something unless you first imagine what it is you are trying to make. (Such is the way of many things.) But, so far, for me, it has been enough of a challenge to get through those first steps in the process. In all prior attempts, I have followed the glass, “making” what happened to appear from my fumblings. At the very end of my time at school I was beginning to make things that were roughly what I had in mind. But I’d never taken the step of drawing my pieces first. This time I did. It’s kind of amazing that the results came sort of close to the sketches. Who would have thought it possible?

So I turn around from my desk and look at this shelf full of these beginnings. Nothing is really symmetrical. Nothing is perfect. At all! But there is a progression there and I am beginning to remember what I did to get to these ends and am starting to remember, during the process, what I need to do differently to get different results. It continues to be captivating.

Tomorrow Karen, our catering director, and I travel to Ann Arbor to attend a seminar on Customer Service at Zingerman’s. Just two years ago I went there and took a seminar that was the real start to what is now this shop. I went there without a clear idea of where I was going or what I wanted to do. I did not have a picture, a clear idea, at all. The picture did not come until months after the seminar, after months of thinking, but once it did, I was able to make the move forward, opening up to the staff here and making the commitment to create this new version of this business.

In some ways its not all that different from glassblowing. The final piece is so much better if there is a clear picture first. Now, in this business, it is time to shape and mold it to make it even better. We’re taking a good look at many of our parts, tweaking and altering and improving some. This seminar, this weekend, is part of all of that. I'll tell you about it next week. (And maybe show you some more glass.)

My wobbly little collection

Contact Info:
Laurey's (yum!) Catering
Gourmet-to-Go (and to stay!)
67 Biltmore Avenue
Asheville, NC 28801


Monday - Friday 10:00 - 6:00 pm
Saturday 10:00 - 4:00 pm

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