Weekly Meals

This Above All: To Lasagna Be True

Still celebrating our old friend Willie Shakespeare as we finish this week at the table. “I burn, I pine, I perish” the king of bards proclaims as he describes his hunger in “The Taming of the Shrew.” Yes, his character Lucentio was wasting and pining for a girl, but he might as well be talking about food. Here’s what’s cooking for you at week’s end: white lasagna with an artichoke and spinach béchamel sauce and chicken and a shrimptastic po-boy Friday. By the way, that crazy looking dish in the feature pic is called porchetta: it’s butterflied pork tenderloin wrapped inside pork belly with scored skin — all lovingly and deeply seasoned and cooked for several hours.

What We’re Cooking for You at Week’s End

Thursday, April 28

White lasagna with an artichoke and spinach béchamel sauce with chicken and a puttanesca red sauce as the bottom layer. The milky smooth béchamel sauce has a few friends named artichoke and spinach over for an afternoon repast on fresh lasagna chaises around the pool, and they are joined by some chicken a scrumptious little puttanesca red sauce. “Swear not by the moon, the inconstant moon, that monthly changes in her circled orb, lest that thy love prove likewise variable,” Romeo says to Juliet over a deeply delicious lasagna dinner on the veranda of her dad’s estate. Yep. This lasagna is totally about romance, and it might just sweep you to 16th century England and the Globe or the Rose for a wonderful play — well, sorta.

Friday, April 29

Shrimptastic Friday: Barbecued shrimp stuffed po-boys or fried green tomato and shrimp po-boys with house-made remoulade sauce. Take a half-size po-boy, hollow the bread to make a bread cave, stuff it with our own New Orleans style barbecued shrimp (prepped in loads of butter, white wine, and saucy spices), cover it with barbecue sauce, and grab the napkins. Or grab our fried green tomatoes, add some shrimp sautéed in our barbecue sauce, our house salad with house-made dressing, some remoulade sauce, and you’ve got a little more than a po-boy, you’ve got a “Whoa-boy.” “From po-boy’s bread this doctrine I derive: They sparkle still the right Promethean fire; they are the books, the arts, the academes, that show, contain, and nourish all the world.” Well, Berowne in Love’s Labor’s Lost wasn’t really talking about “po-boy bread,” it was “women’s eyes.” But it might as well have been po-boys, they have the same seductive power as the look of beauty.

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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

Anne “The Cougar” Hathaway must have worked some magic on old Willie, for he wrote so lovingly in Sonnet 8:

“But thy eternal summer shall not fade,
Nor lose possession of that fair thou ow’st,
Nor shall death brag thou wander’st in his shade,
When in eternal lines to time thou grow’st,
So long as men can breathe, or eyes can see,
So long lives this, and this gives life to thee.”

Yep, it was love drove old Willie, and all those words he wrote about all those folks, well, they still give life in ways he couldn’t have imagined. Of course, he could have been love-talking about bacon or porchetta — he was a well-known pork connoisseur. Have a great weekend!

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