Superchicken and Wonder Kid join us at the table before he becomes the first chicken to rocket to Mars. Here’s what we’ve got cooking for you to beat the horrible humidity at week’s end: Chicken pasta primavera and a shrimptastic po-boy Friday.
What We’re Cooking for You at Week’s End
Thursday, August 25
Chicken pasta primavera served on angel hair pasta. Well, take some chicken breast, add some some fresh veggies with a delicious sauce, and lightly sauté it with angel hair pasta, and voilá, you’ve got a great dish to lead you into the weekend early. “Poultry Pioneer 1, this is Houston. We have completed the launch sequence. You are go for lift off.” “Roger that, Houston, we are go here.” “Roger that Superchicken.” “10, 9, 8, 7, 6, 5, 4, 3, 2…1! Fire the rockets, we have lift off!” “Wooooohooooo!” yells Superchicken, “I’ll bet no other earthbound Gallusian has flown this fast!” “No, I’ll bet no other goat has gone this fast,” responded an overexcited Wonder Kid. “Yeeeehaaaw!” Superchicken gives his best grito as they break the surly bounds of earth’s gravitational pull. “You know,” Wonder Kid says, “I’m looking forward to spending this time with you.” “Oh really, you don’t get enough time with me now?” “Well, I just think it’ll be a good opportunity to get to know each other a little better. We’ll be up here quite a while.” “What do you mean?” Superchicken queries as he checks their trajectory, clicks some switches, and toggles the retro-rockets to fire the Poultry Pioneer into its Martian flight path. “Well, it may take almost a year to get to Mars.” “A what!?” Superchicken surprisedly sputters spitting spittle onto his space helmet visor. “Those mendacious miscreant humans.” “Didn’t you pay attention to the presentation by all those scientists?” “Well, of course, but I just thought they were speaking figuratively…you know, like, ‘It’s a long way to Mars, man, it’ll take like…uh…a year…yeah, a year, dude,'” Superchicken said in his best skate punk scientist. “No. They were just young.” “Houston, we have a problem….”
Friday, August 26
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.” Most folks know the first man on the moon, but do we remember the last man? The twelfth man to step onto the lunar surface was born the son of Czech and Slovenian parents, Eugene Cernan. He’s one of only three astronauts to have made the trip to the moon twice, and he spent around 22 hours his last trip exploring the moon’s surface. Now, he raises longhorn cattle in Texas, connecting him with something he dearly loved when growing up — visiting his grandparents’ farm in Wisconsin. Who knew? Well, this has nothing to do with shrimp, but it’s still cool. Come join us for some wonderful food!
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 old buddy Herman Melville wrote in Moby Dick, “The warmly cool, clear, ringing, perfumed, overflowing, redundant days, were as crystal goblets of Persian sherbet, heaped up — flaked up, with rose-water snow.” Well, those days sound wonderful. We wonder if Herman ever suffered through the humid rigors of a southern summer. We bet it would have melted those days of Persian sherbet to a puddle of sugary goo.