The Weekly Newsletter
Menus and Stories for September 10 - 14, 2007
Labor Day Mowing

Okay so I AM a proud Auntie and I got spend last weekend with the only child in my family, my niece's little boy, Jones. So here, devoted to Jones, is my weekly newsletter. I'll get back to food and lofty idealistic thoughts and matters more current in my next newsletter. But this one is about Jones.

On the run

Since I last saw him, Jones has learned how to walk and, as you see, run. I can still catch him, but probably won't be able to for long. He's fast, even if he is only 14 months old.

Jones and "Chocolate"

My sister lives on a small farm and here's one of her horses.

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 September 10 Elsie�s Chicken Baked in Wine 9.95
Tuesday September 11 Spinach, Black Bean Enchiladas with Local Corn 9.95
Wednesday September 12 Apricot-stuffed Pork Tenderloin with Basmati Rice 11.75
Thursday September 13 Salmon + Scallop Cakes with Red Pepper Aioli 12.25
Friday September 14 Grilled Tilapia with Rosemary Fall Potatoes 12.75

Our website
Special casserole of the week

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. (Yes, you can order in advance too.) Order a full for 9 portions or, if your gang is smaller, opt for the half-sized one, which serves 4 or so.

Say, we'll happily make a salad and provide bread for you if you like, just let us know when you call and we'll get you all set up.


Wednesday, September 12
Beef Marsala with Mushrooms and Potatoes
Full: 38.00
Half: 19.00

Reading with Auntie Heather

She reads, then he does. He walks into the house asking for the book, "Book-kuh. Book-kuh. Book-kuh," he says, emphasizing the final "k" as if it was its own word. This book is the only one he is interested in and so my sister reads it to him, over and over and over and over again. Before I learned to read I did the same thing to her, having her read the same story to me, over and over and over again. I memorized it, of course, and knew instantly when she'd try to skip parts. Jones hasn't figured that part out yet, but I'm sure that'll happen with him too. For now Heather can skip, as long as she makes sure to mention the important parts: the tree, the horse, the cat, the dog, and the steam shovel.

Jones signing

He's learning the signs for all those things too. As he reads to himself, or to Heather, he signs the animals. I'm not sure if this is horse or tree. Probably doesn't matter too much. He knows and that's most of what counts.

Touchdown!

Here's Dad, a football player as you can see. In addition to "dog" and "horse" and "tree" and "hungry" and "more," Dustin made sure to teach him this important sign.

A Note From Laurey

September 8, 2007

Good morning, er, afternoon,

I spent the morning today demonstrating Fried Green Tomatoes at the market across the street. It was a cool and clear morning and felt just right to me, standing outside, talking and cooking.

It�s an easy thing to do, by the way:
Slice up some green tomatoes (you can get them at Barry and Laura�s stand) and soak them in Buttermilk. Then dredge them in a mixture of equal parts of flour and corn meal (you can get it freshly ground and local from Wayne at the North Asheville tailgate market on Saturday mornings or, soon, from here in our shop). Season the flour mixture with coarse salt, ground pepper, and granulated garlic. The fry them in a saut� pan using a mixture of vegetable and olive oil. When they�re nicely browned, turn them over, do the other side, take �em out of the oil, drain them on paper towels, and eat them. With or without anything on them. Easy enough? I think so.

*

We�re bustling today. A big wedding, a couple of memorial services, some picnics, and, soon, a shop full of lunch visitors. I�m glad that the heat of summer is behind us (it�s warm today, but not awful). I�m glad it�s almost fall. I�m glad about all of it.

*

I�m glad that it�s almost time to get back into the glass studio to see if I can get some of these things out of my head, through my hands, and into glass vessels. We�ll see. It�s one thing to have them in my mind, and another thing entirely to get them made and off the pipe and into the oven and cooled down and finished and onto a shelf. When that happens it�s a miraculous thing. And that�s what I want to do. We�ll see how it goes.

*

I spent some time this past week choosing photographs for a big installation that will be going on the wall in our shop soon. Big enlargements of strawberries and tomatoes and okra and flowers. It should be a bright addition. I�ve had this grouping in my head for about a year now and finally I made myself go to the store that does these things and chose the actual pictures and sizes and such. So come visit and see what it looks like. Give me another couple of weeks and it should be ready to see.

*

Oh, did I tell you my sister Heather is coming here? She�ll be working with Brunk auctions and will be part of the team over there, selling all sorts of interesting things. She loves nothing as much as poring over tea cups and lace and old suitcases and learning about them and, lately, selling them on eBay. She�ll be here during the week and back in Kentucky on the weekends. It�ll be fun to have her here. One thing that makes her happy is that now she can order our dinners to go instead of just wishing she could. Just think how lucky that makes you!

*

Okay, I�ve dawdled long enough. Time to send this note out. Come visit if you�re in the neighborhood. The shop is buzzing with all kinds of local goodies. Elyse, ur new baker, is making wonderful new kinds of muffins and scones and such.

And next week I�ll announce the winner of our cookie contest!!!

See you then,

Laurey


With Rachael

Need I say anything here?

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