Warm foods for cold days

our grandson, John, gets his love for cooking honestly

Well last week was over before I even got to post. It was quite a whirlwind as we did a supper club dinner last Monday night. The theme was foods of the Greek Isles. You are going to have to wait for the details as I am now diving into THIS week. You got to sample several of the dishes at last Friday night's dinner— dolmades, spanikopita, baklava, etc.

Boy! Last Friday was something! Renee and Tom rocked the house and warmed our hearts with their saxophone and guitar, playing jazz classics. The Shrimp Alfredo was devoured with gusto. In fact, we sold out of most of our dishes by the end of the night. I had to make a special dish for Renee since we were out of most dishes by the time they finished playing. SUCH a problem! It was lovely to see so many of you and to note we are getting some Friday night "regulars." We are pleased you have added our good food and live music to your Friday night options. We'll try to keep you and your palate entertained.

We have changed out a couple of my quilts. The newest ones hanging are "The Energy of Hope", "Reconcilable Differences," and "Neon Cha Cha." "Reconcilable Differences" is all about focusing on "us" as opposed to "me." Pricing info on most of my quilts can be found on my website http://www.rebelquilter.com/. For the story on many of them, you might visit my blog http://rebelquilter.blogspot.com/.


This week we are changing up a thing or two. First of all—we'll have more variation in our soups during the week. Also, we are adding a couple of warm entrees to the mix. Since the opening of the new Asian buffet restaurant with its sushi menu built in, we have had fewer requests for my sushi. So, we'll skip it for awhile.

Bruce has brought many fresh ideas and great energy. I think our energy is feeding off each other and the synergy is palatable—literally! His insight, logistical understanding and quiet nature have given us gentle guidance where it has been needed. He is a gifted, creative cook with a thorough understanding of what is needed in a restaurant environment. We are glad he is here!

Here are this week's flavor journeys. We are taking you to the tropical latitudes.

Monday—Lentil and Smoked Sausage Soup  with cornbread
Vegetable Soup—carrots, onions, potatoes, corn, tomatoes in a veggie broth; with corn bread
Arugula Salad with jicama, pickled red onion, grapefruit, avocado, feta, & pomegranate $5.99; add wood-fired chicken +$1.50; add garlic shrimp +$3.00
Tuesday—Slow-cooked pork tamales over a warm mango puree complimented by a pineapple mango salsa and coconut rice. $6.25; add a bowl of black bean soup $9.99
Soup—Black Bean with queso fresco & cornbread
Wednesday—Chicken Curry with Coconut Rice & fruit $6.25 add side salad or cup of soup +$2.50
Soup—Beef & Barley Soup with cornbread
Thursday—Quiche Lorraine (bacon, onion & Swiss cheese) with fruit  $6.25; add cup of soup or side salad +$2.50
Soup—Creamy Garlic & Spinach Soup with garlic toast
Friday—LUNCH: Chicken Pot Pie with fruit $6.25; add side salad $2.50
Soup—Creamy Garlic and Spinach Soup with garlic toast
SUPPER: Beef and Sausage Lasagna with side salad and garlic toast $9.99
Chicken Pot Pie with side salad  $.9.99
Various tapas 
Soups—cup/ $3.49  bowl/ $4.99 16oz/$5.59

Thanks for being a part of our grand experiment in good food. YES! You DO prefer freshly made foods made with REAL ingredients.

Coming up—
This Friday night music will be provided by Jon Lumsden playing his 7 string jazz guitar and singing his tunes plus selections from the Great American Songbook
Valentine's dinner—February 14th Monday   Stay tuned for details of the menu. We will do only one seating and reservations will be needed.Our plan is a steak and seafood offering.
Earth Day Tasting Feast—April 29th Celebrate local sustainability and enjoy the fruits of regional producers. We are teaming with Chef's Collaborative, a national organization dedicated to local sustainability.

See you this week, we hope!