Tuesday, April 11, 2006.
Letter # 10 - 2006
Happy, happy spring. Today is so warm and
lovely!
I know I've been off for a while, really I've been
busy.
The weeks just fly by and I can't seem to
be able to say "whew, I'm there".
I realize that doesn't really matter,the market
opens
MAY 6.
Friends of the Market are again invited to a
meeting
on Thursday, April 13th, 5:30 at the Chamber of
Commerce.
If you can't come to the meeting but you would like
to help, please let me know.
We are meeting with the city on Thursday before the
5:30 meeting at the Chamber.
The beginning of this week I ran to Chicago to pick
up my first dry order.
Now I'm shoehorning the stuff into my SNUG.
Anyone who's been here knows that 5' x 13' is not
very big.
But the stuff is beautiful and I am excited!
Grandbaby
Riegler is due in about 8 days. The nursery is ready.
The
showers are over. And the new parents think they aren't
sleeping now!
Last
weekend both boys played golf with their dad.
It
was so nice to have the kids here.
(Everyone but Brian, Hey
B. Happy Birthday.
Have
a great trip to Aurora, lots of love, K
PS.
You are about to be an honorary uncle)
EASTER HOURS
FRIDAY 12-7
SATURDAY 9-5
or by appointment call 231-744-8652
Cheese
news.
I
have a good cheese assortment for Easter!
Goudas,
blues, Cotswold and cheddars, manchego
and
lots more!
Cabecou, Laura Chenel Chevre
One
of the smallest of French-style cheeses. The name 'Cabecou' comes
from
the ancient
language of the south of France and means small goat.
These rich and creamy chevre disks are made with
100% pasteurized goat's milk.
The fresh, clean, tangy taste of these goat's milk rounds are marinated
in extra virgin olive oil,
bay leaves, and other fresh herbs and spices.
Goat-cheese maven Laura
Chenel, has created what is hands-down
the
most commercially successful gourmet goat-cheese venture in this
country.
Her
cheeses are sold through Williams-Sonoma's mail-order catalog.
And
her high-quality cheeses can be found in gourmet emporiums
and
restaurants across the United States.
And
at The Cheese Lady's SNUG.
Kathleen