The upshot is that most grocery store brands of honey have been ultra-filtered and the pollen has been completely removed. Why is that a big deal? Health-wise, we know that using local honey often helps to build an immunity to local allergens. You are getting the local pollen in small doses, and your body can build a resistance to those allergens. The part the food safety people were most concerned about was that without the pollen, the country of origin couldn't be proven. So lots of honey from unregulated areas, like China, are getting their honey into the country and out to the grocery shelves without any quality control. Locally, all the brands at Walgreens and the Winnie-the pooh-brand at Wal-Mart as well as the Great Value clover honey were all totally devoid of any pollen. The article lists many of the brands that fit this category. While I haven't been making a major effort previously to get local honey, I will now be doing so.
This week things are happening beyond our usual lunches. We have several caters for Thanksgiving-themed meals that we'll be delivering to various employers in and out of town. One of the non-traditional meats I'll be presenting will be an elk meatloaf. I'll make it for you, too. We'll be serving it on Friday for lunch. Don't be late. Better yet? Call in to reserve your serving.
Is your office is planning an in-house reception? Perhaps we can help. With a bit of planning we can create anything from a platter of Tuscan Brushetta or a dip to a full meal delivered with chafing dishes. Let us prepare food you'll be proud to serve while keeping the job minimal for yourself.
In the last couple of weeks we've had the joy of being discovered by a few more offices where we have been asked to provide the luncheon fare. When I followed up with each office the feedback was really encouraging. They also like the fact that they get a free plate of homemade cookies if they place the order 24 hours ahead.
You may have read last week that we are taking a hiatus on our Friday nights until after the holidays. There is just so much going on for everyone that we felt that we were struggling for attention. There is almost the same level of effort needed to serve 35 people on Friday night as 12. We are pretty pooped out by Friday and were happy to take a break. However, with the exception of THIS Saturday, we'll be open for lunch on Saturdays until just before Christmas. We have to pay for that trip to see our grandkids some way, and this will allow us to make up the lost income with minimal additional effort. So if you are out shopping for the holidays—think of us.
I'll be making a lentil, kale and sausage soup on Monday. I'll also be doing a nice vegetable soup from scratch. I was in a restaurant on Sunday that bragged they made their own vegetable soup. When Jon ordered it, I saw it was made with canned vegetables. Really. We'll use fresh potatoes, carrots, onions, squash, kale, spinach, and a couple of other ingredients as I come across them. We either make our own stocks from scratch or use organic or no msg boxed ones. I am pleased with the quality of soups we've been presenting and truly appreciate your input and feedback.
So here is our menu for the week~~
Soups: Lentil, kale and sausage soup; vegetable soup—served with a roll or cornbread.
Monday: Pimento cheese quesadillas—These proved quite popular again, last week. Served with our homemade salsa, guacamole and sour cream, plus tortilla chips. $6.50
Tuesday: Italian sausage tamales with marinara sauce. $6.50
Wednesday: Tamale pie. This follows the more traditional tamale flavors but in a pie form—with a side salad. $6.50
Thursday: Chicken curry over yellow rice, with side salad $6.50
Friday: Elk meatloaf served with mashed garlic potatoes and Brussels sprouts $7.00
Remember~ no Friday night dinner this week.
See ya again soon!
Susan
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