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The Weekly Newsletter for April 7, 2014
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Join us! Gluten Free! Dairy Free! Worry Free! 8 am to 8 PM!
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 Dear Friends,
You can imagine that my dear husband Fred Lemmons and I spend considerable time dining at Laurey's.
(Actually, I know more than one friend who dines at Laurey's sort of, um, daily.)
Now... Fred plays classical clarinet, and he was in the pit for the Asheville Lyric Opera's Don Giovanni this week; numerous rehearsals, and evening performances. I was hopping about between work assignments, and we were slipping in to a yoga class on his free night - so, lots of hours out of our own kitchen.
AND - what with one thing and another, we have both added a pound or two with the foofaraw of the past year - meeting, vacationing, marrying, moving, and of course, being in love. (Used to be when I was happy I STOPPED eating. Somehow in recent years that has reversed...!?)
Net net, as they say in New York, we'd like to be eating more sensibly.
Also, recently, a dear friend pointed out that she is missing the vegetarian options when she reads our monthly Dinners-To-Go. So I thought to keep track of what Fred and I dined on in Laurey's cafe, where we enjoyed a number of meals this past week.
...at the same time keeping an eye out for our fans who avoid killing glutens, also those who will not willingly endanger dairy cow products...
Above is a snapshot of one of my "Dinners-To-Stay" - terrific Lentil and Currants, Moroccan Salmon, and of course, Kale Salad.. Now the Kale salad does have feta cheese, but otherwise this is a gluten and dairy-free meal.
(Kale Salad, I have decided, is a complete food group, and almost every meal I eat at Laurey's starts with Kale Salad.)
Another evening, I selected a marvelous Greek Farro* Salad, Peanut Braised Tofu, and a lovely Marinated Vegetable Salad. Nothin'! Vegan, vegetarian, and dairy-free.
It was not, however, Okra-free. I am not by upbringing an okra fan, but on the guiding nutritional principle that all Vermonters follow: "If you pickle it, we will eat it. At least once.", I ate it.
And I liked it. Turned out there was a LOT of okra in my serving. It probably was CALLED Pickled Okra Salad...but I often select my side dishes for beauty over the lovely hand-written labels.
Frankly, I may have assumed the okras were artichoke hearts. Which Vermonters eat. Because they are pickled.
- from Heather Masterton
*Late news: Farro is an ancient grain, very low in gluten, and appropriate for mild gluten sensitivity. I thought it was more of a barley, but it isn't. So sorry!) |
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Dinners to go for the week
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Here are dinners to go for this week. This, if you do not know, is a fabulous way to have dinner. It's easy - just call us by noon and your dinner will be ready for you to pick up by 3 that very day.
You can stop by to pick yours up until we close at 8.
Add salad (3.25) or bread (1.25) if you like.
Monday, April 7
Peanut Chicken with Coconut Rice 8.95
Tuesday, April 8
Fettucine with Lemon, Kale & Walnuts 8.25
Wednesday, April 9
Mushroom Smothered Pork Medallions with Brussels Sprouts 9.95 GF
Thursday April 10
Seafood Enchiladas with Fresh Mango Chutney 10.25
Friday, April 11
Prosciutto & Provolone Stuffed Meatloaf with Roasted Potatoes 9.95
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Casserole and Lasagnas to go
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The Casserole of the week:
April 9 Baked Penne with Roasted Vegetables Whole: 32 Half: 16
The Lasagna of the week:
April 11: Zucchini & Leek with Roasted Garlic Pesto Whole: 39 Half: 19.50
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Laurey's notes (from a lifetime of writing)
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[So much has been written about Laurey and her life projects these past weeks, but of course the best spokesman is Laurey herself. In this column we present archival reprints of her messages. These are TWO early newsletters from her online records.]
April, 2004
Whew! I'm running around a bit too frantic for my taste. I leave in an hour to go to Connecticut to take an intensive Italian refresher course. I'll be home LATE on Sunday night - full of Italian.
I come to work on Monday and then, that very afternoon, leave for Italy. I really have been doing my work all along, but right now I feel a bit out of control.
I am the one who does the majority of the talking on our Delicious Expeditions trips. Monroe, my partner in that venture, is the navigator, the negotiator, my full partner in all ways - except for talking.
Actually he understands everything that everyone says, but, when it gets complicated, I'm the one who speaks.
We now only do one trip a year. With that much time between journeys, it takes me a couple of days to get back into the linguistic swing, and so, presented with the opportunity to scoot up for this last-minute intensive, I jumped at the chance.
Right this minute, however, I'm feeling the pressure. So thanks for understanding that I'm going to keep this particular note short. Have a grand week. Ciao!
[source: Laurey's Cafe and Catering newsletter, April, 2004]
[We couldn't wait! Here is her entry for the following week, too - it was too short!!]
 Hello friends!
As you read this note, I am actually, physically, in Italy. Monroe and I are guiding a group on one of our Delicious Expeditions, but, through the miracle of modern science, I am able to write this note before we leave and have it saved in a secret place - not to be sent until the right time. (This makes me LOVE science)!
May Day is a big deal in Italy. Labor Day. A few years ago we were there, driving to one of the smaller towns we visit. As we approached the parking lot, just on the outskirts of the village, we noticed the street lined with people - 20 or 30 at the most, but WAY more than we'd ever seen in the entire area. Monroe, driving with his group ahead of me, hollered to me through our walkie-talkies, "There's a parade ahead!" He pulled over to the side of the road, as did I, and we all hopped out just in time to admire this tiny place's Labor Day Parade - a parade of the tractors!
Yup!
- photo: Laurey with a red Piaggio Ape in Sarteano. Ape is Italian for BEE!
There were six or seven very clean tractors, each one polished to a near-blinding shine, each driven by the owner and his son or, in many cases, his grandson. Wearing clean clothes for the occasion, these shy men caught our admiring eyes, and, prompted by our enthusiasm, waved and allowed the tiniest corner of a smile. A tractor parade! Amazing.
There was a very small, very cute band, five or six old fellows with frayed uniforms and almost-in-tune trombones. What a sight. These are the kinds of things that are utterly unpredictable.
This year we'll be in Montepulciano on the 1st. That is a big wine town, so it'll be fun to see how they might celebrate the day. They have a contest in the fall which involves rolling huge casks of wine up a very steep hill. But that's not until the fall. May Day in Montepulciano. Should be fun. Maybe you can come with us next year.
I'll be sure to tell you a story or two when we get back. Va bene? ("okay"?)
Ciao!
[source: Laurey's Cafe and Catering newsletter, May, 2004]
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JOY Ride - Saturday, May 17, 2014
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Our hard-working genius organizer friend Rachel Dudasik from the YMCA sent us this article, just published in the Y Voice, the publication of the YMCA of Western North Carolina: In Memorian: Local Super Hero
It's a PIP!
The gorgeous work below is from the gifted Michelle Marshall, whose new venture is called a Time for Art, producing lovely pen and ink colored mandalas, "to help people start healing conversations with their inner self."
All around the border are descriptions of Laurey's work, her self, her projects..all of it. And there's a lot!
Please take a moment to visit the original, on the green stove just outside our office. Michelle is hoping to produce cards with this graphic, to sell to benefit the Joy!Ride.
Let us know what you'd like! Samples of the cards are on Laurey's desk in a beautiful blue shopping bag.
And our tag article, the link for Laurey Masterton's JOYRide, Saturday, May 17 at 1 pm, supporting the amazing work of the folks at LiveSTRONG at our local YMCA.
...and THANK YOU so much for your ongoing support for Adam Thome's May 31st 24-mile hike for Henry's Make-A-Wish. Adam is at almost double his goal Let's keep it going!
PS. You DO realize Adam has to walk 24 miles. That's how you get to make a 24-mile hike. You walk. 24 miles. Go for it!
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