The Weekly Newsletter for March 18-22, 2013
More than a hint of Spring

Come cook with me! This Wednesday, the 20th.
Come cook with me! I'll be featuring recipes from the March chapter of my new book.
 
The next class will be on Wednesday, March 20 starting at 6:30. The class is this month's version of Cooking Local - Spring things with Spring honey and such. A fresh mushroom and dill salad. A rhubarb soup. Some other things. I'll make a Fresh Fruit Shrub which was a big hit at my recent presentation at the Research Chefs Association Conference.
 
The class is a demonstration class. I cook. Then you eat. Nice. $25.00 per person gives you plentiful tastes and recipes. Class starts at 6:30.
 
There is limited space, so let us know if you'd like to come. 252-1500.


While we're on the subject...
If you are interested in learning more about bees, specifically, how to become a beekeeper, here is your big chance.  Our local folks teach a beginning class around this time of the year, sharing enough information to get you going this spring.
 
Visit the web site I have linked and learn more about the school and the class and - register! 
 
Beekeeping is a difficult thing to do (trust me on this one!) but it can be a life changer and is certainly very much needed.  This is a great school and a great introduction to this very special "hobby."

The Center for Honeybee Research


Dinners to go for the week
Monday, March 18
Chicken Parmesan 8.95
 
Tuesday, March 19
Grilled Tempeh with Butternut Squash and Kale 7.95
 
Wednesday, March 20
Italian Spinach and Mushroom Stuffed Bistro Steak (GF) 9.95
 
Thursday, March 21
Balsamic Pork Tenderloin and Sauerkraut 8.95
 
Friday, March 22
Crabcakes with Maple Coleslaw 10.25
 
Call by noon and we'll have your dinner ready at 3. You can stop by to pick yours up until we close at 7. Add Salad (3.25) or bread (1.25) if you like.

Laurey's


Casserole and Lasagnas to go
Casserole to go:
 
Wednesday, March 20
 
Greek Chicken, Shrimp, and Orzo
Full: 45 Half: 22.50
Lasagna to go:
 
Friday, March 22
Cremini Mushroom and Roasted Peppers
Full: 45 Half: 22.50
 
Call by noon and then come pick up between 3 and 7


Have you tried this?
Funny how roasting something brings out its inherent sweetness.  So is the case with our Roasted Cauliflower Salad.  The gang oven roasts peppers and carrots too and then tosses with whole concoction with grated Parmesan Cheese.  It is REALLY good and you can take my word on that.  Or, better yet - see what I mean by trying it for yourself!


Mmmm....
We have such a talented staff of cooks here!  They bring their backgrounds to us, and to you, flavoring the day's assortments with bits and pieces of their heritages.  The great thing about this, in my humble opinion, is that you can really come every day and never get bored, since you get the influences of their culinary gifts.  There ARE, to be sure, standards that do not change (our Sweet Potato Salad for one) but the variety in our deli case makes me very happy - especially since it also reflects what the farmers are growing, when the local growing season kicks in.


Speaking of local
Yes, my friends, the ground is warming up, the birds are returning, and things are growing.  Today's salad is a reminder of all that.  Spring is just about here. 
 
Let's start breathing, shall we?


A crunchy zip
Jicama, in case you don't know, is that odd-looking softball-sized brown thing that lurks on the lower shelves of the produce department.  Peel it and cut it up into thin julienned pieces, however, and  it turns into a crunchily pleasing accompaniment to the rest of your lunch or dinner. 
 
Our gang squeezes lemon or orange juice on it, adding a bit of crisp celery or carrots and bright flavors which, well, remind me of the islands.  (And it's much cheaper than a plane ticket, though possibly not quite as satisfying...)


A word or two from Laurey
 
March 18, 2013
 
Oof! How the HECK did it get to be Monday afternoon? What happened to Friday and Saturday and Sunday?
 
Do you know the word “logy?” It means sluggish, tired, slow.
It is me today. It describes me yesterday. And the day before too. Oh, and let’s not forget Friday while we’re at it.
 
Last week was my last “Week 1.” The last round of the hard-core infused medicine that I hope to ever receive. It’s a three day course of treatment and at the end of it, on Thursday afternoon I am on a downward swing, headed for the land of sleep and slugs. I have a tendency to forget what happens next, but I have folks around me who recall from the last time that I will then sleep most or all of Friday and most of all of Saturday. I emerge sporadically, but mostly to shift position on the couch or under a comforter. By Sunday I am awake, though not my usual zippy self. This week I managed to get to The Biltmore Estate on Sunday and had a nice walk by the river with my sweet pup and my sweet friend. Thinking clearly and writing a newsletter are not on my list during those times, however so, um, here we are.
 
Tomorrow is my last “Week 2,” (“Good Lord willing and the creek don’t rise,” as they say.) I certainly hope that is the case. I know for certain that I will get a break immediately. Next week I begin to emerge for real. Next week is the beginning of MY personal Spring Awakening, my time to get back my strength and my pep. Next week I will start to have more clarity and more wherewithal and more, um whatever. (Next week I’ll remember what that means.)
 
In the meantime, I thank my friends and my home family and my work family for sticking this whole thing out with me. While I have been sleeping so many people have been covering the untended bases of my life, watching out and taking care of so many things. My sister has done a yeoman’s work in filing papers for me, working with insurance and money and doctors and all that. At work the food is great and many near-misses have been caught and fixed before anything largely bad happened. Things are chugging along. And somehow through this all I have written a book that is really nice, beautifully photographed, and so amazing to me that I can’t even believe I did it. You’ll get to see it pretty soon, late summer, or so.
 
I AM probably more up-to-date on reality tv than anyone you could name, so if you want my opinion on any of the tawdry nonsense that can fill a dozing gal in recovery, just let me know. I DO have my favorites and I’m not ashamed (um, not much) to say so.
 
Okay – I am ashamed. But so be it.
 
I have a flat of bright yellow pansies that I am going to plant really soon. I have a mind full of little and big projects that wait for me to do. I need to clean out the area under my porch, for instance. And two of my deck chairs are completely rotten and need to go to the trash. But in the past week my gas got hooked up and my stove now works. My faucets no longer leak. My radiant floor in the bathroom is once again functional. The computer is going well as are all the other computer-y things in my office here. My car has new tires. Somehow all these things are getting done. I’m not sure how.
 
So forgive my lateness, once again. I’ll hope to be more prompt – next week. Okay?
 
I hope to see you on Wednesday for a fun cooking class. And then we’ll see what other things we can drum up. Sound good?
 
I’ll be in touch next week.
Ciao,
Laurey


We're up and running!!!!!
We're LIVE!
 
An extraordinary group of extremely talented volunteers has been hard at work to make this daydream of mine a reality.  The JOYride for Livestrong at the YMCA of Asheville is taking shape. 
 
You can now register on line!  (Can you believe how smart some people are?)  Follow the link right below these words and sign up. 
 
You can ride with us on a real bicycle on the road or on the track at Carrier Park (kids will ride on the track while adults can ride 25 or 50 miles on the road.)
 
Or you can become an InSPIRIT rider, either riding at home or in the gym or on a stationary bike or some such thing.  OR you can be a Virtual InSPIRIT rider simply by donating to the ride.  However you join us, we'll be thrilled to have you.
 
Our aim is to raise $51,500 which will cover the cost of 100 participants (who pay nothing) in the Livestrong at the YMCA program, a physical and emotional support program for cancer survivors and their supporters.
 
I went through this program and hope this ride will give back a tiny portion of the gift I was given.  Thank you for joining in.  Thank you.

The JOYride for Livestrong at the YMCA of Asheville

Laurey's Catering and gourmet to go • 67 Biltmore Avenue • Asheville • NC • 28801