The Weekly Newsletter
Menus and Stories for November 21 - 26, 2005

Jubilee Chutney
Here is another picture of the cranberries, all mixing themselves up prior to becoming our Jubilee Chutney.*

We make Jubilee Chutney each year around this time, calling it that because we send the profit to the Jubilee Community. They in turn send our donation on to local agencies who need money to help pay for heat and food and basic needs like that. Thanksgiving is perfect for this sort of thing, don't you think?

* same photo as last week. Yup, you are paying attention, indeed.  Read on for the story.

The Beginning

Sometimes, no matter how much planning and advance thinking one does, things get left out, or don't get done, or, well, simply get laid to the side as more pressing things rise to the surface and take their spot.

This is what happened to me last week and it why this newsletter is late, will not have any pictures, and will not follow the normal format that some of you might have grown accustomed to.  The short version is that I am once again in Seattle.  This time it is to help Chris, my partner, who has just had neck surgery.  I did an almost perfect job of clearing my desk prior to this trip, but, as you see in the case of this "no photograph" newsletter, I was not absolutely complete in accomplishing everything I should have before leaving town.

Part II

The best part of the story is that Chris did very well with the operation, scooching through in just two hours, though they had warned it would go on for much longer than that.  I can tell you that being the one sitting in the waiting room, anxious for the doctor to come out and say that all went well and that your partner is fine is a pretty hard place in which to find oneself.  Some of you probably already have experienced this.  But the doctor did come and find me and showed me an x-ray with the finished work right there in black and white and, even though I am not much for reading x-rays, it was pretty clear to me that the plate he'd told us about was now attached to her and that meant that she was done and I could get ready to see her again, which happened pretty soon after that.

Dinners to go (Free dinner drawing*)
It is Thanksgiving week this week, which means that our schedule is a bit different than ususal.  We're cooking dinner to go on Monday and Tuesday but on Wednesday we're just making the special Thanksgiving dinner to go.  By the time you are reading this it might be too late to place any more orders but give Emily a call and we'll try to help you if we can.

We'll be closed on Thursday, Friday, and Saturday too.  Our staff will head to their own homes where they'll catch up on family and football and shopping.  We'll all be back on Monday.

(I'm putting some of next week's dinner to go menu here too.  Feel free to look ahead and dream.)

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.

Every time you order a dinner to go you are eligible to enter our drawing. Just drop a card in our drawing jar (a business card works or fill out one of the cards that we have right here) and, at the end of the month, we'll pull one card which will be good for two free dinners-to-go. Inaugurated last month, our first winner was delighted! Maybe you'll win next month.

Order a lot? Enter a lot!
Good luck!!

Here's this week's menu:

Monday November 21 Rosemary Chicken with Lemon Almond Pilaf 9.75
Tuesday November 22 Classic Meatloaf with Parmesan Mashed Potatoes 10.25
Wednesday November 23 Pick up Thanksgiving Dinner to go today
Thursday November 24 Happy and Delicious Thanksgiving to you all
Friday November 25 We'll be closed today (eating our leftovers at home)

Monday November 28 Chicken Piccata with Risotto 9.75
Tuesday November 29 Shrimp Scampi with Rice 11.75
Wednesday November 30 Roast Pork with Lexington Pepper Sauce 10.75

Our website

Casserole of the Week
We make a special casserole each week on Wednesday. Please give us a call by the end of the day on Tuesday and we’ll fix yours for you. Come by between 4:30 and 6:00. Get a half (for 4 appetites) or a full sized pan (for 9 or so.)

Tuesday, November 22 (Note: Due to Thanksgiving we will do our casserole on Tuesday this week) Seafood Shepherd's Pie Full: 42.00 Half: 24.00

Next week:
Wednesday, November 30 Spinach-lovers' Lasagna Full 28.00 Half: 14.00

Maple Syrup Snowmen

If I had done everything I wanted to, I would have taken a picture of our two new glass Snowmen to show you.  As it is, you'll have to wait until I get home next week. 

They are pretty cute, actually.  They are both filled with Maple Syrup, and both depict classic Vermont characters.  "Snowflake" Bentley was an eccentric fellow who was the first to figure out how to take pictures of snowflakes.  He lived in northern Vermont - you can visit his house when you're up there if you like.  And "Brrrton" is the bear who the maple syrup folks created in honor of one of the coldest winters on record a couple of years ago.  Both of them wear jaunty little hats.  Brrton's is a knit cap. 

These two bears are very cute and might be a great present if you are heading somewhere for the holidays and might be responsible for pancakes one morning.  Hint hint.  (I'll show you the photo next week.  Promise.)

Lake Champlain Chocolates

 Oh what a beautiful package!  Such colors!  Graphics!  Amazing!

But, you guessed it.  No picture for this one either.  Next week.  No doubt.

The Girl and The Fig

No picture.  But if you come into the shop, look to your left.  There, on the right hand shelves, second from the top in the first and second rows, you'll find our Girl and The Fig section.  Theses lovely folks from California have made two new wonderfully delicious dessert sauces, perfect for vanilla ice cream (those of you who know me know that I consider just about everything to be perfect with vanilla ice cream but THIS time I really mean it!)

Um, yeah, picture to follow...

A Note From Laurey

And now we're home - back at Chris's home out here, that is.  She's doing much better.  I'm a pretty good nurse.  I'm very good at making a pretty tray, carrying it upstairs, watching for how well it is received.  This, after all, is part of the deal and it is fine with me to be here to do this care taking.  She is getting well, and we have big plans for later on: hiking in Moab, biking in Hawaii maybe, building an addition to the Weaverville home. 

For now I am catching up on reading, sending good thoughts to the gang in Asheville who are, at this moment, getting ready to cook Thanksgiving meals for a bunch of you in a couple of days.  It feels odd not to be there for this.  I have always been the one to go to the store early on Wednesday morning to pick up the turkeys.  Our shop's refrigerator has always been too small to store them, and I've always been too excited to sleep on Wednesday morning, so that shopping trip has been mine.  This year Emily has made other plans.  Richard will review the orders and will tell Jon what  to get.  I'm sure it'll be fine.  And, while Richard and Deb and Martha and Kether cook, Adam and Andrew and Virginia and Collier and Anne and Mariah will portion out the mashed potatoes and the pies that Melissa has made.  Noel will jump in and Em will keep everyone calm - I trust.  It's odd not being there but this year I am needed here more. 

Chris's brother and I will cook a small dinner for the three of us.  Some of her Seattle friends will drop by, no doubt.  It'll be quiet.  Nice, no doubt.  Different.  But sweetly fine. 

I feel thankful that this operation is over.  She is over the worst.  All is still now.  It is good. 

May this day bring all that you wish for.  Together with your families, friends, important people.  Don't Postpone Joy, okay?

A Thanksgiving Haiku.

Turkey and stuffing.
Apple and pumpkin pie too.
Is it time to eat?

Contact Info:
Laurey's "Gourmet Comfort Food" Eat In - Take Out - Catering 67 Biltmore Avenue Asheville, NC 28801 828-252-1500 Hours: Monday - Friday 8:00 - 6:00 pm Saturday 8:00 - 4:00 pm

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