Dinners, Casseroles, and Lasagnas to go
May 2012 Dinners To Go
Add bread (.75) or salad (3.25) if you wish.
We take reservations until noon or so.
Please order by phone (252-1500) or speak to one of us in person.
Dinners are ready at 3:00 and can be picked up until we close at 7:00pm.
Tuesday, May 1 Shrimp and Guacamole Tostado with Rice 9.25 (GF)
Wednesday, May 2 Chicken Paprikash with Egg Noodles 7.95
Thursday, May 3 Herb-roasted Pork Tenderloin with Apple Chutney 8.75
Friday, May 4 Blackened Salmon with Lemon Gremolata 9.95
Monday, May 7 Rosemary-roasted Chicken with Glazed Turnips and Carrots 8.25
Tuesday, May 8 Grilled Portabella Mushrooms with Sweet Potato Polenta 7.25
Wednesday, May 9 Elsie’s Swedish Meatballs and Egg Noodles 8.95
Thursday, May 10 Beef-stuffed Poblanos with Cheesy Cauliflower 8.75 (GF)
Friday, May 11 Beer Batter Catfish and Cole Slaw 9.50
Monday, May 14 Prosciutto and Spinach-stuffed Chicken 8.25 (GF)
Tuesday, May 15 Shrimp and Potato Gnocchi with Peas and Parmesan 8.95
Wednesday, May 16 Yankee-style Pot Roast with Potatoes 8.95
Thursday, May 17 Chicken and Dumplings 7.95
Friday, May 18 Fried Calamari with Butternut Squash and Kale 8.50
Monday, May 21 Lemon Tarragon Chicken with Farro Pilaf 8.25
Tuesday, May 22 Pasta Alfredo with Swiss Chard and Musrhooms7.95
Wednesday, May 23 Braised Lamb Curry with Basmati Rice 9.25 (GF)
Thursday, May 24 Crabcakes with Maple Cole Slaw 10.25
Friday, May 25 Local Beef Meatballs with Linguine and Garlic Bread 9.25
Monday, May 28 Closed for Memorial Day
Tuesday, May 29 Elsie’s Chicken Baked in Wine with Broad Noodles 8.25
Wednesday, May 30 Grilled Pork Spareribs and Collards 7.95 (GF)
Thursday, May 31 Meatloaf with Mashed Potatoes 7.50
*(GF) items are Gluten Free
(though it is important to note that we do not have a “wheat-free” kitchen.)
Casserole and Lasagna of the Week
We make a special casserole each week. Order by noon on Wednesday and the casserole
will be ready for you by 3. As with our dinners, you may come to pick up until we close at 8.
Order a half-sized one which will serve around 4 people or a full one
which will serve around 9. (Our casseroles freeze perfectly by the way.)
Casseroles of the Week
Wednesday, May 2
Old-fashioned Beef Stew
Whole: 60 Half: 30
Wednesday, May 9
Italian Chicken and Cremini Mushrooms with Polenta
Whole: 36 Half: 18
Wednesday, May 16
Saffron Risotto
With Shrimp, Peas, and Parmesan
Whole: 60 Half: 30
Wednesday, May 23
Chardonnay Chicken with Carrots and Wild Rice
Whole: 35 Half: 17.50
Wednesday, May 30
Eggplant Parmesan
Whole: 40 Half: 20
Lasagna of the Week
Friday, May 4
Spinach and Leek Lasagna
Whole: 39 Half: 19.50
Friday, May 11
Local Italian Sausage Lasagna
Whole: 59 Half: 29.50
Friday, May 18
Artichoke, Chevre and Mushroom Lasagna
Whole 39 Half: 19.50
Friday, May 25
Traditional (Local) Beef Lasagna
Whole:59 Half: 29.50
A note from Laurey
May 2012
Happy May to you.
I’m thrilled to share the news of my new bees (newbies!) They arrived this past week. I picked them up in Hendersonville, drove them to my home, and introduced them into their new homes this past Saturday. And even though I was the one “in charge” of the operation, I felt quivery as I transferred one frame of bees at a time from their moving box to their East-facing perches.
After the transfer I sat on my porch, a safe distance from the hubbub, watching as they acclimated. They make “orienting” flights at first, taking off, hovering inches from the hive entrances as they get the lay of the new land. They fly back in and then, on the next flight, go further out, imprinting those feet of the landscape. On it goes until they feel oriented enough to actually fly out further, exploring the flora. I have a Tulip Poplar tree in full bloom right now and I hope the bees find it soon as it will provide lots of nectar for their first honey production. Bang! They get right to it!
I love being at home now that the bees are there. Things are alive. They day before the bees came, things felt too quiet. Too empty. Not quite right. Now things bustle. I feel it as I wake up, as I go out on my back deck, as I sit on my front steps. Bees are everywhere. Bees, bringers of new life, fill my home. Me.
This month brings to a conclusion my year of focusing on my health. Now, I am not ending that focus, but it is no longer the very first thing. I am done with my treatments. I am regaining my strength. I am beginning to exercise. Things are lightening up for me. My mind is clear and so am I. Onward I go.
Next up is a trip to watch my godson graduate from law school. I was present at his birth and so this marker holds a special significance for me. Many of you are parents, I’d guess, and so giving birth was just part of your path. But for me, never a birth parent, being around for the start of this child’s life was momentous. The days in Chicago were blisteringly hot when he was born. I spent a lot of time with him asleep on my chest on the back porch of his parents’ apartment. Now, of course, he is way to big to lie on my chest, but I hold him there still. He’s a big boy now and our lives have not always intersected due to geography and, mostly, my work.
I’m thrilled I get to see him make this next step.
I’m thrilled I get to watch these bees take their first steps.
Life is a fine thing.
.
Cooking from the Market with Laurey
Monthly through the Fall
Say, wouldn’t you like to join me in a shopping/tasting/cooking experience?
We’ll visit our local tailgate market, shop, and then come back here to cook what we’ve found.
This means there’s no predicting the “menu” until that afternoon. Scary – and fun!
We’ll start this month, May 23.
Meet at 5:00. We’ll walk across the street and then come back here to cook.
There is limited room so please reserve your spots with a credit card soon!
The cost is $35.00 per person which includes a glass of wine.
Give us a call at 828-252-1500.
