Keep Them Doggies Rollin’, Rawhide

Tom Mix once said, “The Old West is not a certain place in a certain time, it’s a state of mind. It’s whatever you want it to be.” Well, we want the old west to be brisket sammiches on great bread. “Hellbent for leather,” we’ve rounded up some doggies for your brisket sandwiches this week! Come join us for some great food!

We’ve Got Something Special for You

Brisket Sandwiches

Our overnight brisket is available two ways:

Open-face brisket sandwich ($13.25) comes with one toasted slice of our fresh-made house bread, our overnight brisket topping our house salad, chips, pickles, and tea or water.

Gambino’s po-boy bread brisket sandwich ($14.50) comes with a 6″ toasted Gambino’s po-boy bun, our overnight brisket topping our house salad, chips, pickles, and tea or water.

Wednesday, May 18

Chicken carbonara with bow tie pasta. We have bow tie pasta swimming in a creamy white sauce with lots of fine friends — oven-roasted chicken breast, mushrooms, garden fresh veggies, and green onions. Henry IV of England famously noted, “I want there to be no peasant in my kingdom so poor that he cannot have a chicken in his pot every Sunday.” Well, it seems the divine right of kings bows to the belly of the populace — and we thought Herbert Hoover and the Republicans started that “chicken in every pot” business. Look, Woody Guthrie got it right, “Left wing, chicken wing, it don’t make no difference to me.” Well, drop by for some chicken carbonara pasta, it will make a difference for you on hump day.

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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, 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.

Famous Quotes

The Duke, ever the great western philosopher once remarked, “Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.” Yep. John Wayne. Philosopher extraordinaire.

Image Credit: “American Cowboy, 1887,” CreativeCommons.org.

May 17, 2016 Weekly Menu

“I’ve got to run to keep from hiding,” The Allman Brothers Band sang once upon a time, and then Greg Allman gets an honorary doctorate from Mercer University bestowed by none other than former POTUS Jimmy Carter. We are not sure what to think about that, but it’s still pretty cool. We know what to think about some good food for you. Here’s what’s cooking for you this week: Louisiana red beans and rice, chicken carbonara with bow tie pasta, grits and grillades, and a fantastic Friday with blackened catfish over dirty rice.

What We’re Cooking for You This Week

Tuesday, May 17

Special made Louisiana red beans and rice with hot water cornbread and house salad. Our red beans come fully and deeply flavored, cooked in our own house-made smoked ham hock stock that will totally set the week in motion. Ol’ Greg and the band wrote some great tunes, but none so magically musical as “Ramblin’ Man.” “Lord, I was born a ramblin’ man, trying’ to make a livin’ and doin’ the best I can. And when it’s time for leaving’, I hope you’ll understand, that I was born a ramblin’ man.” Of course, they joked on tour about being “rumblin’ men” and having to leave the room, well, because you know why…they loved them some beans. Beans equals blues, bus, and bike power. Yep.

Wednesday, May 18

Chicken carbonara with bow tie pasta. We have bow tie pasta swimming in a creamy white sauce with lots of fine friends — oven-roasted chicken breast, mushrooms, garden fresh veggies, and green onions. Henry IV of England famously noted, “I want there to be no peasant in my kingdom so poor that he cannot have a chicken in his pot every Sunday.” Well, it seems the divine right of kings bows to the belly of the populace — and we thought Herbert Hoover and the Republicans started that “chicken in every pot” business. Look, Woody Guthrie got it right, “Left wing, chicken wing, it don’t make no difference to me.” Well, drop by for some chicken carbonara pasta, it will make a difference for you on hump day.

Thursday, May 19

Grits and grillades. Our lovingly cooked pork loin medallions rest atop baked garlic cheese grits covered with a sumptuous tomato gravy. Our good friend Henry David Thoreau pointedly remarked, “Politics is the gizzard of society, full of grit and gravel, and the two political parties are its opposite halves — sometimes split into quarters — which grind on each other. Not only individuals but states have thus a confirmed dyspepsia.” Political dyspepsia. Dude. Henry, you totally rocked that one. Hey, let our grits and grillades provide the cure for “political dyspepsia.”

Friday, May 20

Blackened catfish with a mock hollandaise crabmeat sauce, dirty rice, and house bread, ($15). Seasoned like our old friend Chef Paul Prudhomme, we blacken the catfish in a white hot cast iron skillet, serve it atop dirty rice, add a little buere blanc, and put a little house bread on the side. Yummy. Greg and the boys channeled a really old blues friend, Robert Johnson, when they sang, “Come On in My Kitchen.” When it all goes bad, “You better come on into my kitchen, cause it’s sure to be raining outdoors. When a woman’s in trouble, everybody puts her down. She look for her good man, Lord he can’t be found. You better come on into my kitchen, cause it’s going to be raining outdoors.” Yep. Blackened catfish, the total cure for what ails you — come on into our kitchen.

Have a listen to Robert Johnson’s “Come On in My Kitchen” or The Allman Brothers “Come On in My Kitchen” in a cool acoustic set to get you ready for the weekend.

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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, 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.

Famous Quotes

Greg Allman admits, “I didn’t think we would ever make enough money to pay rent by playing music.” Hmm.

To Infinity and Beyond!

Al’s back in town, sharing theory of relativity advice: genius v. stupid. As always, Dr. Einstein’s got great chops. Here’s what’s wafting your way at the speed of light: 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 at Week’s End

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. As he spoke before a starry-eyed class of undergrads, Albert Einstein offered this advice, “The difference between stupidity and genius is that genius has its limits.” Well, stupidity, then, can be infinite. We wonder what Buzz Lightyear would have thought about that. Hmmmm. Well, come get some pork goodness this Thursday, it will help you in Al’s physics classroom.

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. Our cubist companion Pablo Picasso remarked over red wine and pasta one night, “The world today doesn’t make sense, so why should I paint pictures that do?” Right. Okay. Join us for some shrimp and grits this Friday, it will order your universe, and you won’t feel so, well, disorderly cubic, as you head into the weekend.

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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, 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.

Famous Quotes

Well, our old friend the humorist Dave Berry is at it again, “My therapist told me the way to achieve true inner peace is to finish what I start. So far I’ve finished two bags of M&Ms and a chocolate cake. I feel better already.” Nothing like a large pile of chocolate to help you feel complete. Have a great weekend!

May 10, 2016 Weekly Menu

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.

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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, 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.

Famous Quotes

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.

Let’s Get Orbital, Orbital

Few knew Olivia Newton-John was a space-race fan, but she really wanted her famous hit “Let’s Get Physical” to be “Let’s Get Orbital.” She just loved those men in those funky silver 1960’s era space suits. Well, you’ll just love what’s happening at our house as you approach liftoff to the weekend: Fettuccine Alfredo with sugar snap peas, snow peas, and ham and a shrimptastic Friday with shrimp étouffée on rice.

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

Thursday, May 5

Fettuccine Alfredo with sugar snap peas, snow peas, and ham. Fettuccine noodles dressed in a creamy, homemade Alfredo sauce with sugar snap peas and ham added to make a surprisingly light and delicious meal. Where in the world does this famous Alfredo sauce originate? Well, the story goes that restauranteur Alfredo De Lelio had a pregnant wife with nausea who was losing weight, and he wanted something nutritious, simple, and hearty to keep her strength for the pregnancy. So, take good, fatty butter, add parmesan-reggiano, a little pasta water, and some fresh fettuccine noodles — presto! You’ve got the original pasta dish that kept Mrs. De Lelio firing on all cylinders. What folks may not know is that the dish looks to be a little older, maybe even traceable back to Roman times. A recipe for “maccheroni romaneschi” (which means “macaroni the Roman way”) can be found in a 15th century cookbook by Martino da Como called Libro de Arte Coquinaria. Hey, grab some of this pasta — you’ll feel historically pregnant, in a good way.

Friday, May 6

Shrimptastic Friday: Shrimp étouffée with rice ($15). Shrimp lovingly cooked with the tasty trinity veggies, a light roux, and delectable Cajun spices in a delicious sauce served over Louisiana rice will make you boogie up and down the street. Most folks don’t remember the name Alan Bartlett Shepard, Jr., but we do (and so does Olivia!) because he first circled the earth as an astronaut way back in 1961 as the first American in space aboard the Freedom 7 spacecraft. He flew around the earth in a sub-orbital flight about 116 miles above the earth for some 15 minutes. When he returned, all he wanted was his wife, a strong cup of coffee, and some shrimp étouffée. Yep. Who knew? What’s really great is that the shrimp étouffée helped him captain the Apollo 14 mission, and he became the fifth man to walk on the moon. The power of shrimp étouffée on Friday will send you into orbit. Let’s get orbital, Olivia’s already there.

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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, 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.

Famous Quotes

Our crazy friend Jack Handey once remarked about space travel, “Fear can sometimes be a useful emotion. For instance, let’s say you’re an astronaut on the moon and you fear that your partner has been turned into Dracula. The next time he goes out for the moon pieces, wham!, you just slam the door behind him and blast off. He might call you on the radio and say he’s not Dracula, but you just say, ‘Think again, bat man.'” Did we say Jack was crazy?

May 3, 2016 Weekly Menu

The Loch Ness monster has joined us at the table! Apparently, she’s on holiday, enjoying the swollen rivers and bayous of northeast Louisiana — and he’s looking for the elusive giant shrimps reportedly seen because the deluge of water has flushed them from their hiding places. What’s cooking for you this week: Fried pork chops with roasted potatoes and savory-sweet green beans, chicken pot pie, fettuccine Alfredo with sugar snap peas, snow peas, and ham, and a shrimptastic Friday with shrimp étouffée on rice.

What We’re Cooking for You This Week

Tuesday, May 3

Fried pork chops, roasted red and sweet potatoes, and savory-sweet green beans. Blissfully slumbering overnight in a special saucy boudoir of buttermilk and seasonings, these pork chops will ceremoniously swim with their special flour bathing suits in a big pot of hot and lovely grease, and they come served with a wonderful side of roasted red and sweet potatoes and savory-sweet green beans. Frankie Valli and the Four Seasons famously sang, “Oh, what a night, late December back in ’63! What a very special time for me, as I remember what a night! Oh what a night, you know I didn’t even know her name. But I was never gonna be the same. What a pork chop, what a night! Oh, I got a funny feeling when she walked in the room. And I, as I recall it ended much too soon….” Who knew Frankie was such a pork chop fan? Well, who wouldn’t love the juicy, sultry power of a fried pork chop to transport us to some early 19060’s universe with cool hair, closely fitted suits, and Frankie singing the soundtrack?

Check out this cool 1970’s version of the song (and note the Spanish translation at the bottom of the screen, it adds to the fun of the disco-styled video).

Wednesday, May 4

Chicken pot pie. Made with specially cooked chicken breast meat, a host of roasted root vegetables, and a scrumptious sauce made with our very own chicken stock, Stone House Eats chicken pot pie redefines mom’s old standby meal. “Fear me,” Superchicken practices in the mirror with his best Clint Eastwood gritty drawl. “Fear me,” he says in his best Al Pacino inspired Scarface voice, “and say hello to my little friend” as he holds an egg-grenade before the mirror. “What are you doing?” Wonder Kid wonders. “I’m practicing talking to the bad guys,” Superchicken responds. “Really? And how’s that going to help?” Wonder Kid asks. “Well, I’m trying to channel my inner Tyrannosaurus Rex.” “That is absolutely ridiculous,” Wonder Kid scoffs. “No,” Superchicken responds matter-of-factly, “According to DNA analysis, I’m the closest living relative to T. Rex. Yep. I’m trying to get my scary roar on.” Well, our chicken pot pie is probably not related to Grandpa T. Rex, but it will help you get your roar on as you hurdle your way over hump day.

Thursday, May 5

Fettuccine Alfredo with sugar snap peas, snow peas, and ham. Fettuccine noodles dressed in a creamy, homemade Alfredo sauce with sugar snap peas and ham added to make a surprisingly light and delicious meal. Way back in May 1933, the Loch Ness Monster was sighted by a couple traveling along a newly completed road that wound along the Scottish loch. They were having a picnic with, you guessed it, fettuccine Alfredo in the basket. You see, what folks don’t know is that Nessie (as those who love the old monster affectionately call her) loves pasta, and fettuccine Alfredo is her favorite. Yep. Only thing is, she really likes a seafood fettuccine more than a simple fettuccine or one like ours with ham. But, with all the water we’ve had lately, Nessie just might show at the table. Apparently, she’s on holiday, hoping for a crawfish fettuccine at some bayou eatery.

Friday, May 6

Shrimptastic Friday: Shrimp étouffée with rice ($15). Shrimp lovingly cooked with the tasty trinity veggies, a light roux, and delectable Cajun spices in a delicious sauce served over Louisiana rice will make you boogie up and down the street. American humorist Jack Handey suggests, “I think somebody should come up with a way to breed a very large shrimp. That way, you could ride him, then, after your camped at night, you could eat him. How about it science?” Yes, it’s the same Jack Handey of Saturday Night Live fame, and, hey, it’s not such a bad idea. Think about a shrimp cocktail of that size. Come join us for some non-gigantically-modified-organism-regular-sized shrimp.

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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, 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.

Famous Quotes

Humorist Dave Berry scientifically suggests, “It is a scientific fact that your body will not absorb cholesterol if you take it from another person’s plate.” Well, there you have it, steal your food from your neighbor’s plate and reduce your cholesterol. It could happen.

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, 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.

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!

April 26, 2016 Weekly Menu

Join us this week in celebrating old Willie Shakespeare’s 452nd birthday or the 400th anniversary of his death — both happened in April (just not the same year). “The plate’s the thing wherein we’ll catch” the belly of the king of bards. Here’s what’s cooking for you this week: Louisiana red beans and rice with hot water cornbread, brisket tacos with slow-cooked mayacoba beans, white lasagna with an artichoke and spinach béchamel sauce and chicken, and a shrimptastic po-boy Friday .

What We’re Cooking for You This Week

Tuesday, April 26

Special made Louisiana red beans and rice with hot water cornbread and house salad. We’ll also have available the veggie sides of cabbage and kale or a roasted veggie medley. Our red beans come fully and deeply flavored, cooked in our own house-made smoked ham hock stock, and, on the side, for your dining pleasure, you can chose a side of cabbage and kale or roasted veggies that will totally set the week in motion. Few know Willie Shakespeare suffered through the frustration of a failed country music career. It wasn’t until after his death in April 1616 that this gargantuan hit topped the charts: “Let’s go to Stratford-on-Avon with Marlow and Willie and the boys. This successful life we’re livin’ got us feuding like the Lancasters and Yorks. Between Johnny Donne’s death songs and Ben Jonson’s Humours and Eddie Spenser’s Fairie Queen, out in Stratford-on-Avon ain’t nobody feelin’ no pain.” Yep. ol’ Willie just wanted to return to the basics of love. Does this have anything to do with beans? Sorta. Beans and poetry seldom find themselves in the same room without musical accompaniment.

Wednesday, April 27

Brisket tacos, slow cooked mayacoba beans, cilantro lime slaw, and fresh salsa. Our overnight brisket chopped and served on lightly fried corn tortillas with slow-cooked mayacoba beans, lime cilantro slaw, and fresh salsa will help you rethink the traditional taco. Henry VI, Part 2 has Cade declaring he’ll right all societal wrongs,  “I will make it felony to drink small beer.” In that same act and scene, we find this little gem from Dick in response, “The first thing we do, let’s kill all the tacos.” Who knew such opprobrium fell upon our tortilla friends in Shakespeare’s day? Maybe Shakespeare was anachronistically using some modern English slang, “We totally killed those tacos, dude.”

Thursday, April 28

White lasagna with an artichoke and spinach béchamel sauce with chicken and a puttanesca red sauce as the bottom layer. Though Shakespeare didn’t coin the term “cougar,” describing an older woman involved with a younger man, he sure lived it. While yet a tender 18, Shakespeare married the lovely Anne Hathaway who was a much more experienced 26. Yes, it was a blunderbuss wedding, for just about six months later, Anne had a bouncing baby girl they named Susanna. What really distinguished Anne was the hard work of the daughter of a yeoman farmer. Anne could grow, make, cook, churn, fix-it-all, skin a buck, and run a trotline in the river Avon (Willie wrote “A Country Girl Can Survive” for her). Her daughter Susanna had this remarkable phrase in Latin added to her mother’s tombstone (Anne was interred right next to Willie) in loving remembrance, “Breasts, O mother, milk and life thou didst give. Woe is me — for how great a boon shall I give stones? How much rather would I pray that the good angel should move the stone so that, like Christ’s body, thine image might come forth! But my prayers are unavailing. Come quickly, Christ, that my mother, though shut within this tomb may rise again and reach the stars.” Yep. This lasagna will feel like, well, the mothering place of a hard-working woman who can plow a field or make pasta all day long.

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.” Following the battle of Harfleur in Henry V where King Henry V cries, “Once more into the breach dear friends, once more…,” we find Pistol, Nym, Bardolf, and their boy servant waxing rhapsodic about surviving a battle when the boy says, “Would I were in an alehouse in London! I would give all my fame for a po-boy and safety.” Well, the po-boy didn’t really originate in New Orleans during the 1920’s, it surfaced in Elizabethan England as the favored fare of pub-goers. Are we surprised?

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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, 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.

Famous Quotes

Willie was known for the philosophical turn, too, as he wrote in As You Like It, “And this, our life, exempt from public haunt, finds tongues in trees, books in the running brooks, sermons in stones, and good in everything.” Preach on, dear brother, preach on.

Big Love Sammich

Watch out! There’s a disco inferno funking it’s polyester way to the weekend. We’ve got just the thing to get you boogie-oogie-oogieng your platform shoes to a finish with big-haired flair. Here’s what’s cooking for you at week’s end: pulled pork sandwiches with apple slaw and blackened catfish served over dirty rice.

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

Thursday, April 21

Pulled pork sandwiches served with apple slaw. Slow cooked pork, pulled to tender pieces, house made barbecue sauce, and jalapeño mayonnaise topped with our tart apple slaw form a porkalicious sandwich that simply makes your week better by helping you slide faster into the weekend. Lindsey Buckingham and Fleetwood Mac were notorious pulled pork sandwich lovers. Check the original lyrics to “Big Love”: “Looking out for love, in the night so still. Oh I’ll build a pork sammich in that house on the hill. Looking out for love, big, big love.” Yep. You can hear the “Oohs” and “Aahs” of the chorus as you bite into these messy big love beauties we call pulled pork sandwiches.

Friday, April 22

Blackened catfish with a mock hollandaise crabmeat sauce, dirty rice, and house bread, $15. Seasoned like our old friend Chef Paul Prudhomme, we blacken the catfish in a white hot cast iron skillet, serve it atop dirty rice, and put a little house bread on the side. Somehow, The Trammps found their way to south Louisiana, and they tried the blackened catfish. Watch out! “Satisfaction came in a chain reaction, (Burnin’). I couldn’t get enough, so I had to self-destruct. The heat was on, rising to the top. Everybody going strong, and that is when my spark got hot! I heard somebody say, blackened catfish…burn baby, burn!” Well, the blackened hot truth of a satisfaction chain reaction is out there somewhere — and we’re pretty sure it sits on a bed of dirty rice at a table in our house.

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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, 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.

Famous Quotes

Our fine-toed dancing friend, and ever-favorite Fred Astaire once remarked, “Disco is just jitterbug.” Well, he would know. Wouldn’t it be cool to see Fred competing on the dance floor, replete with polyester threads, dancing out a disco feud with John Travolta in a revised edition of “Saturday Night Fever”?

April 19, 2016 Weekly Menu

“There’s people out there turning chicken into gold…,” sang musician John Stewart as he marveled at the crispy golden wonders of fried chicken. Here’s what’s cooking for you this week: fried chicken with roasted vegetables and tomato pie, cheesy chicken spaghetti, pulled pork sandwiches with apple slaw, and blackened catfish served over dirty rice.

What We’re Cooking for You This Week

Tuesday, April 19

Fried chicken with roasted vegetables and a honey-jalapeño biscuit. Chicken tenders lovingly bedded overnight in buttermilk and hot sauce come famously fried in a special flour recipe and served with a bevy of roasted fresh vegetables and fresh tomato pie. Yep. John Stewart, wowed by the golden wonder of fried chicken he’d seen while touring the south, penned a paean to the pulchritudinous poultry. He even had Stevie Nicks and Lindsey Buckingham back him in the studio. Fried chicken. Who knew the power? Come by for a piece of the power, you just might hear Stevie sultrily whispering in your ear, “There’s people out there turning chicken into gold.”

Wednesday, April 20

Cheesy chicken spaghetti. Just three words. It ain’t easy being cheesy, but this casserole with chicken, cheese, tomatoes, and spaghetti noodles will bring the pleasing, cheesing comfort of pasta to a new level in your life. It’s like a sexy, saucy, and mature mac and cheese for big people, and it has Superchicken crooning to the crowds in his local karaoke pub, “The Beard and Beak.” “Looking out on the morning rain, I used to feel so uninspired. And when I knew I had to face another day, Lord, it made me feel so tired. Before the day I met you, life was so unkind, but you’re the key to my peace of mind…’Cause you make me feel, you make me feel, you make me feel like a natural chicken…chicken!” You can just hear Wonder Kid bleating the back vocals. Come grab some of this cheesy chicken spaghetti, it just might have you singing like Aretha. By the way, Superchicken is no cannibal, his favorite version is cheesy June bug spaghetti.

Thursday, April 21

Pulled pork sandwiches served with apple slaw. Slow cooked pork, pulled to tender pieces, house made barbecue sauce, and jalapeño mayonnaise topped with our tart apple slaw form a porkalicious sandwich that simply makes your week better by helping you slide faster into the weekend. Our sarcastic and silly pal, Alfred Hitchcock, once remarked, “These are bagpipes. I understand the inventor of the bagpipes was inspired when he saw a man carrying an indignant, asthmatic pig under his arm. Unfortunately, the man-made sound never equalled the purity of the sound achieved by the pig.” What an image! Grab these porktastic sandwiches, and you might just grunt like a pig nosing through some fresh, delicious grub. We won’t tell anybody you made pig noises. Promise.

Friday, April 22

Blackened catfish with a mock hollandaise crabmeat sauce, dirty rice, and house bread, $15. Seasoned like our old friend Chef Paul Prudhomme, we blacken the catfish in a white hot cast iron skillet, serve it atop dirty rice, and put a little house bread on the side. Our good friend Henry David Thoreau observed, “Many men go fishing all of their lives without knowing that it is not fish they are after.” Well, okay. Thanks, Thoreau, for helping us realize the emptiness of our lives. Thank goodness for blackened catfish — it can restore the meaning of life in a Monty Python-esque way. And, no, we don’t have any wafer-thin after dinner mints, but you will explode with flavorful goodness and meaning as you head into the weekend.

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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, 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.

Famous Quotes

Our philosopher buddy Plutarch, who wrote about all those ancient lives, humorously remarked, “It is a hard matter, my fellow citizens, to argue with the belly, since it has no ears.” Apparently, when you’re hungry, you should eat because your belly ain’t listening any other way.