Winston Churchill, First Lord of the Admiralty, became the prime minister of England on May 10, 1940 on the strength of his famous breakfasts: soft boiled eggs, toast with marmalade, sausages, coffee, and white wine. Yep. It’s what helped him make all those stirring speeches that helped win the war. We want to help you with some stirring and exciting cooking — here’s what’s cooking for you this week: Fried chicken with mama’s rice, and roasted squash, Italian sausage and spinach cannelloni, Roasted pork loin with speckled butter beans and whipped sweet potatoes, and a shrimptastic Friday with shrimp and grits.
What We’re Cooking for You This Week
Tuesday, May 10
Fried chicken with mama’s rice, roasted squash, and a honey buttermilk biscuit. Chicken tenders bedded overnight in buttermilk and hot sauce come fried in a special flour recipe and served with mama’s rice, roasted fresh squash, and flaky honey buttermilk biscuits. The transcontinental railroad nailed its final spike on this day, way back in 1869, bridging the east and west coasts of the United States. Built on the backs of innumerable immigrants, mostly Irish and Chinese, the railroad opened the western U.S. to huge numbers of settlers. What’s little known, though, is that fried chicken greased the wheels of progress. Yep. Those conductors on those steam locomotives had specially made fryers attached to the huge steam-generating boilers. They fried their chickens on the go, literally using the leftover grease to lubricate wheels, gears, pulleys, and anything else squeaky on the trains. If you ride a train out west, sometimes when the wind is right you can still smell that chicken frying, and it will transport you to a time when the west was wild and greasy.
Wednesday, May 11
Italian sausage and spinach cannelloni. What can be better than tubes of pasta filled with Italian sausage and spinach in a rich, creamy goodness? Well, poly-pipe comes to mind. Like cannelloni, poly-pipe has a multitude of uses. Why, most recently, poly-pipe found in employment around folks’ houses, using water-filled pipes to keep floodwaters at bay. Who would’ve thought it? What does poly-pipe have to do with cannelloni? They’re both cylindrical and totally tubular, in a non-1980’s kind of way. Come on by for some cannelloni — you can sport your 1980’s big hair, some parachute pants, a single glove, and we’ll have Martha Quinn hosting up front.
Thursday, May 12
Roasted pork loin with speckled butter beans and whipped sweet potatoes. Specially marinated with butter, spices, and dijon mustard, this pork loin comes with garden fresh speckled butter beans and whipped sweet potatoes. The sweet potato has central and south American roots, literally. The vaunted vittle has connections to civilizations going back some 5,000 years. While America only grows about 1 million tons a year (and that sounds like a lot), places like Uganda and Nigeria grow upwards of 3 million tons per year. China dwarfs them all by growing over 80 million tons of sweet potatoes a year. Holy cow! Can you imagine how many sweet potato pies, fries, or bakes we could make with that many potatoes? Well, we’ve got a few home-grown goodies whipped into submission just for you.
Friday, May 13
Shrimptastic Friday: Shrimp and grits ($15). Shrimptastic Friday: Shrimp on baked garlic cheese grits (crispy or baked), $15. Shrimp lovingly cooked with chopped veggies in a delicious sauce served over baked garlic cheese grits (either crispy or baked) will make you toot your horns up and down the street. Alfred Hitchcock wryly notes, “Television has brought back murder into the home — where it belongs.” We’re not sure exactly what he means, but we can guarantee our shrimp and grits will quell the battling children, wash the dogs, feed the cats, take out the trash, unload the dishwasher, dust the house, and generate some semblance of world peace — at least for lunch time.
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, Louisiana. You 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.
Our wonderful companion Mel Brooks rightly observed this about life: “As long as the world is turning and spinning, we’re gonna be dizzy and we’re gonna make mistakes.” So that’s why we keep falling down.