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The Weekly Newsletter |
Menus and Stories for November 13 - 17, 2006
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| Martha tends our back yard |
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Have you wondered why we call our party space "The Garden Room?" It's because there is a lovely private garden tucked away right out the back door. Martha keeps it tidy and planted with herbs and color and green and lushness. You're always welcome to stroll through it on your way to or from lunch with us.
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Thanksgiving Dinner to Go |
One more week to order!!!
As we do every year, we are making the entire Thanksgiving meal. Everything is cooked and made ready for you to pick up on Wednesday, the day before Thanksgiving. (Don�t worry, we�ll give you re-heating instructions.)
It�s all very easy.
This year�s menu features our versions of all the classics. It will be a homey, traditional comfort-filled meal. If you just want parts of the meal, let us know when you place your order.
Please call 252-1500 to place your order by the end of the day on Friday, November 17
Orders will be ready to pick up between 2 and 4 on Wednesday, November 22
Here's the menu:
At the start: Elsie�s Pickled Shrimp Cocktail with John�s Dunk Sauce
A presentation of Locally-made Artisanal Cheese
The Dinner: Oven-Roasted Turkey with Fresh Sage, Rosemary, and Thyme Sourdough Stuffing with Herbs and Fall Apples
Mushroom Gravy
Kris�s Soft Vermont Cheddar Cheese Yeast Rolls
Richard�s Sweet Potatoes au Gratin
Saut�ed Kale and Italian �Cippole� Onions
Jubilee Chutney
Classic Pies: Pecan and Pumpkin
The cost for the entire meal is 28.50 per person |
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| Boxes of Jubilee Chutney |
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The Jam Babes were in full swing earlier this week, turning bags of Massachusetts-grown cranberries into Jubilee Chutney, just in time for the holidays.
For every jar we sell we'll send a hearty contribution to the OUtreach Team at The Jubilee Community. They'll send our money on to groups who need a bit of assistance. Sweet, don't you think? (Look for jars in our retail area, tucked into one of the cubicles against the wall.)
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Dinners to go |
Dinners, as you know, 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.
Here is the menu for this coming week:
Monday November 13 Tuscan Chicken Calzones 10.25
Tuesday November 14 Salmon Corn Cakes with Lemon Aioli 12.25
Wednesday November 15 Flank Steak and Potatoes with Brown Bourbon Sauce 12.00
Thursday November 16 Homestyle BBQ Ribs with Scalloped Sweet Potatoes 11.75
Friday November 17 It�s Crab Cake Day 12.25
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.
Maybe you'll win next month.
Order a lot? Enter a lot!
Good luck!! |
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Our website |
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| Special casserole of the week |
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It is time to start stocking up. If you know you're having company for the holidays, go ahead and buy these as we make them. Stick them in your freezer, and then, when they all show up and you don't want to cook, you'll be all set.
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.)
Wednesday, November 15
Sausage and Pepper (or all Vegetarian) Lasagna
Full(with Sausage) 38.75 or Vegetarian 28.75
Half (with Sausage)19.50 or Vegetarian 14.50
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Aw Nuts!!! |
Here's a brand new product for us: chocolate covered nuts from our favorite Vermont Chocolatiers.
Cute.
Festive.
Delicious!
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| T-shirts are back |
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Here you go - your very own "Laurey's" shirt, complete with our favorite motto, "Don't Postpone Joy" on the sleeve. We have the short-sleeved version too (with our motto printed on the back.) Pick up a few while you're at it. If your family has those huge stockings, this shirt will fill up a good bit of it, and you'll just need some chocolate and an orange and you'll be all set.
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Oh yes! |
Jo's Candies:
(a haiku)
Boxes of chocolate
Filled with sweet deliciousness
I'm right. I know it!
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| A Note From Laurey |
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Did you know that I used to work behind the scenes in the theatre? Foiled by bad chemistry grades in my attempts to become Jacque-Yves Cousteau the second (or, the first female), I wound up studying theatrical lighting design at The University of New Hampshire. This detour from my chosen path turned out to be a terrific new route for me. I LOVED the theatre, loved being backstage, loved climbing around above the fly loft, acting like a monkey.
After college I moved to New York City, along with a huge contingent of fellow UNH grads. There were a number of us already there and the stream stayed steady throughout the time I lived there. For a state school we had an impressive number of successful graduates, folks who played leading roles on Broadway and, for the gang who went out west, on many big television shows.
The main reason, the center point of all of this was one teacher, Carol Lucha-Burns, who taught the musical comedy classes. She�d grown up in nightclubs in Asia, the child of a theatre family, a club-owning father. She brought the experience of that life to all of us, treating us like adults and assuming we could keep up with the best of the professionals out in the world of legitimate theatre. Thanks to that confidence, many of us found we could, even if we�re not all in the theatre anymore.
In just a little while I am going to get on a plane and go to New York to spend all day (tomorrow, that is) honoring Carol. I�m told there will be over 100 of us gathered together. The organizers (thank heavens for them!) have rented a theatre and we�re going to �put on a show� for our teacher. It�s being called a roast, but I�m sure there will be lots of performances of all different sorts. Not feeling comfortable being a regular audience member, I�m going to be one of the stage managers. I am, after all, much more at ease with a headset on, tucked away down stage right, guiding the folks on and off the stage.
I am not actively involved in the theatre now, of course, but there are many obvious connections between the work I do now and the shows I helped put on then. I gave it all up a while ago because I got tired of living in the dark. I like things very much the way they are now. I like sitting here at my desk, looking out over the sunny parking lot, trees in the distance. I like the murmurs from the kitchen, the chatter, the buzz of the ovens and the air systems and the refrigerators. I like all of that.
And I know, I really know, that it I had not flunked Chemistry and met a fellow whose path led me into our college theatre and onto and then behind the stage, this life, as I now know it, would never have happened. I lit many a show of Carol�s. Now it�s time to shine the light on her. I can�t wait!!!
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More of Martha's garden |
Here's our "outer office," a bench out back. It has been the site of many a summit, many a break, many a conversation, many times of pondering. All, fortunately, surrounded by Martha's plantings. (You can sit there too if you like.)
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