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The Weekly Newsletter |
Menus and Stories for April 23 - 27, 2007
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| Peas on earth |
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I couldn't resist.
This is as high as the peas are at home. I think they are so very cute and am as delighted to have them opening today's newsletter as I would be about any picture of anything.
Tomorrow is Earth Day. This newsletter is a celebration of all that grows. Plant something today, why don't you? The tailgate markets around here open today and there are seedling sales everywhere. Hooray!
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Bee Balm |
These will be bright red in a while. For now my gardens are filling in with greens of all kinds. Last week's freeze still haunts, but the ground around home is greening up nicely, with buds popping out and emerging underneath the frizzled tips.
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| Sedum |
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A hearty mound, this. Lovely too, yes?
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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.
As a reminder, 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!!
Here's this week's menu:
Monday April 23 Jerk Chicken with Plantain Au Gratin 9.95
Tuesday April 24 Braised Beef & Peppers with Wild Rice Pilaf 10.75
Wednesday April 25 Roast Pork Tenderloin with Butternut Squash 10.25
Thursday April 26 Laurey�s Baked and Fried Chicken & Bright Greens 9.95
Friday April 27 Crispy Tilapia with Corn Crepes & Avocado Salsa 10.95
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Our website |
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| Special casserole of the week |
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We make a special casserole each week. Order before noon on Wednesday and we'll have yours ready to pick up between 4:30 and 6:00 that very afternoon. Order a full for 9 portions or, if your gang is smaller, opt for the half-sized one, which serves 4 or so.
This week's offering is:
Beef Stroganoff
Full-38.25 or Half-19.25
We'll be happy to add salad and bread for you if that sounds like something you'd like to do.
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Austin's lunch |
How many people do you know who take pictures of a staff member's lunch? This one was too pretty to resist. Adam's sandwich special yesterday was a Philly-inspired pulled turkey with grilled vegetables and melted Provolone. Austin added some roasted beets and some broccoli. I, the proud (and silly?) mother, snapped away.
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| Peonies |
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Even though the fellows who were building an addition at home drove over my peony bed more times than I can describe (oafs!!!), these beauties made it and are going to burst out with pink balls of aromatic sweetness soon. In the meantime, the green of these leaves makes me happy enough.
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Um, I can't remember the name |
Frosty foliage. Hot red flowers. What's their name? Help, someone must know.
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| A Note From Laurey |
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�
April 21, 2007
Good morning to you! Oh it�s a beautiful day here. Sun is up. Birds are everywhere. The markets are open and hope, as they say, is filling this spring day.
Last week was awful. The weekend was freezing, filled with wind and rain and sideways gusts of cold. We were supposed to spend the day planting but ended up hovering in front of the woodstove, shivering and grateful for the flames. Lots of folks were out of power and the delivery of our new plants was delayed by a day due to weather. There was nothing to do but sit by and wait and hope that it would get better. And it finally did.
I went back to the glass shop this week after a week away. It is SO hard to try to pick up where I left off. It is not the same as hopping back on a bicycle at all. The first piece or two are really sacrificial. I know that they could very well end up in the trash, so I try not to get attached to them. I stumble along, trying to get the feel of the glass, the tools, the space.
I�m working with a new person, an assistant. There are parts of glassblowing that are very hard to do alone. I�m trying to do more work with color and the application of color is very much a two person activity. And then there comes the time when the piece, mostly finished and ready on the blow pipe, needs to get transferred to the �punty� rod so the top can be shaped. This transfer is a tricky thing, a choreographed dance between two people, the proper heat of both the piece and the punty being essential. A lot can go wrong at this crucial point and, this week, a lot did.
The first piece I made, the sacrifice one, was, well, good practice but turned out weird and thin and wobbly. The second piece, one with color, was coming along very nicely but, at that transfer point I banged the end of the pipe onto the work bench and � WHAM! � there went my piece.
The third piece was going along nicely too. But I waited one or two seconds too long at one important point and the piece, which was going to be very nice, crashed and shattered. Sigh.
Then I made a nice one that I got all the way into the annealing oven, which was good, because I needed a �success� at that point. But the last piece of the day turned out as weird as anything I�ve ever made which is fine if you want to make weird things, but I don�t so, um, now I have this weirdly twisted vase-like thing. Someone might like it but it is not what I meant to do so I look at it with a shrug and know that it is all a part of the learning process and that�s just the way it is.
And then next week I�ll try it all again. I know I�ve come a long way, but now I want to go much further so it is frustrating. But just like in those nipped buds in my garden, I know there�s green and strength underneath. I�m just trying to understand how it all works.
Happy Earth Day to you all.
I�ll be in touch next week.
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Another glimpse of Jones |
There was a glitch in the mailing system last week and many of you did not get my newsletter. The good part about that is that I get to put a picture of my sweet great nephew in my note two weeks in a row. Whee! He's now crawling, standing, chirping, smiling and being utterly irresistible. He'll be skipping before long.
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