Weekly Meals

March 22, 2016 Weekly Menu

We join the rest of the musical world in wishing our old friend J. S. Bach a happy 331st birthday! So, rock the Bach in his honor today! Also, please continue to keep all the folks affected by these flood waters in your thoughts and prayers, lending a helpful, loving hand as you’re able. Here’s what’s cooking for you this week: Louisiana red beans and rice, chicken and sausage gumbo, and shrimp pasta primavera. Don’t forget the Easter menu!

What We’re Cooking for You This Week

Last Call for the Easter Menu!

We want your family to have a wonderful time at the table, so we’ll cook some deeply flavorful dishes for Easter Sunday just for you. Please give us a call, and let us cook some great food for you! Have a look at the menu here.

Tuesday, March 22

Louisiana red beans and rice. Our red beans come fully and deeply flavored, cooked in our own house-made smoked ham hock stock. “Mississippi queen, well you know what I mean…Mississippi queen, she taught me everything…,” the band Mountain sang. They wanted to call it “Mississippi Bean,” but somehow that didn’t capture the magic of a sultry woman who danced better with wine. Of note, though, the signature beginning for the song with that powerful cowbell was something of an accident. The drummer, tired of beating out a thunderous start to the now classic song, simply clanked that cowbell. Well, they kept it in the final recording. Yep. We need more cow bell, and you’ll love these beans.

Wednesday, March 23

Chicken and sausage gumbo. We make our gumbo with a dark roux, chicken, sausage, and the trinity of bell pepper, onion, and celery. Oh, Grandpa Justin would add sauterne wine, a cup or two or three, and so do we. Add a little Louisiana grown rice, and you’ve got the recipe for a happy dance at the lunch table. You know, we found a meatless variety of gumbo for those having meatless Lents called “gumbo z’herbes.” Take a mix of different greens, cook them to mush, and serve the viscous soup with rice, hot sauce, and filé. While it sounds like a great way to observe Lent, it’s very rare in restaurants and just doesn’t make it to the table much any more. Very interesting. Have a look at some recipes: Emeril’s here and Saveur’s here and NOLA.com’s here and Chowhound’s here.

Thursday, March 24

Shrimp pasta primavera. Shrimp will do a wonderful little saltarello dance in pasta with some happily fresh veggies. The Italians have a saying, “Pan di sudore, miglior sapore.” Translated, it means, “Bread that comes out of sweat, tastes better.” We couldn’t agree more. What tastes better than a meal diligently, thoughtfully, and lovingly prepared from food and animals you’ve labored to grow yourself?

Friday, March 25

Closed for Good Friday. Have a blessed and safe Easter Weekend!

Mississippi_Queen_03

We want your family to have a wonderful time at the table, so we’ll cook some deeply flavorful dishes for Easter Sunday just for you. Please give us a call, and let us cook some great food for you! Have a look at the menu here.

Have a look: Stone House Eats Standard Menu!

Stone House Eats Bread Baked Daily

Lunch Served | 11am-2pm Tuesday — Friday

You can find our house at 828 Julia Street in Rayville, LouisianaYou can call us at (318) 267-4457.

Thanks for letting us serve you, and may God bless you richly as you sit at the table.

Famous Quotes

British sports journalist Frank Butler noted, “I get a little behind during Lent, but it comes out even at Christmas.” He also wisely observed, “When I was 18, I thought my father was pretty dumb. After a while when I got to be 21, I was amazed to find out how much he’d learned in three years.” Well, what else can we say? Have a blessed and happy Easter weekend!

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