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Canal House Station
Life At Canal House

January 14, 2014

Lunch today is pork and lentil chili with all the fixings—sour cream, avocados, and scallions.

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Pop-up today, Saturday June 27th 12-5 pm, at Canal

Pop-up today, Saturday June 27th 12-5 pm, at Canal House Station! Hawaiian-Style Plate Lunch: Teriyaki Spare Ribs + One Scoop Sticky Rice + Macaroni Salad. ($21.) Order + pay online. Takeout only. Click the link in our bio to order. Oh yah. 😍

Pop-up this weekend at Canal House Station! Avocad

Pop-up this weekend at Canal House Station! Avocado Toasts (two for $12), Crab Toasts (two for $15), Gazpacho (12 oz. for $9). Order + pay online. Takeout only. Click the link in our bio to order. Get ‘em while they last. 😍

Avocado Toasts! Canal House Station pop-up today a

Avocado Toasts! Canal House Station pop-up today and Sunday. Order + pay online ($12 for 2 toasts). Takeout only. Click the link in our bio to order. Get ‘em while they last. 😍

Canal House Station Avocado Pop-Up today! Order an

Canal House Station Avocado Pop-Up today! Order and pay online, pick up on our back porch at the restaurant. To order, click the avocado toast link in our bio.

Canal House Cooks Lunch: Do you find that your fo

Canal House Cooks Lunch:
Do you find that your food choices are getting more specific? More idiosyncratic? Of course we, like everyone else, are eating carbs galore (rumor is that one of us used to dance under the name “Carbs Galore”). The fact that our stash of frozen quarts of Bolognese sauce has dwindled to one attests to that. Then suddenly, we just had to have a big crunchy green salad dressed with a tart, garlicky vinaigrette. And now, one of us is hooked on salami on toast slathered with extra strength Dijon mustard. It is all texture and flavor: crunch, chewy, fatty meat, and pungent acidic heat. It is the old “I’ll just make and eat one”, then two minutes later you’re back in the kitchen making another and so it goes til the sausage is half gone and the mustard jar is empty. One of our aunts ate a whole cheesecake that way, one thin, tiny slice at a time. Oh well, we’ll go for a stroll with the dogs and walk it off. On this breezy blowy spring day it’s hard to stay inside.

Canal House Cooks Lunch: A puddle jumper of a day.

Canal House Cooks Lunch: A puddle jumper of a day. But hard to complain when April showers bring . . . you know what. Hopefully the wind doesn’t blow all the blossoms off our little apple tree. We hung basket bird houses in the hopes that our feathered friends might set up house in our garden. But not today. Above the Station swallows and hawks alike were all goofing with the wind—soaring and swooping and gliding through the air. We made another simple salad for lunch and ate it al fresco, under the overhang of the porch, and watched the air show. Better than the Blue Angels (no disrespect). Even when the news is so dire, when you head outside and see what spring is serving up you can forget for a moment and just feel happy. As often happens, not much on the list got accomplished. But more importantly, that wild, windy lunch will be long remembered.
Eat well, stay healthy—please.

Canal House Cooks Lunch: CH: Today was a refrigera

Canal House Cooks Lunch:
CH: Today was a refrigerator salad day. We really needed something green. There was a half a bag of washed baby spinach, a couple of pretty Castelfranco leaves and a few Little Gems, half a bulb of fennel, scallions, chives, toasted pecans, and two hard cooked eggs. Everything got chopped, minced, or sliced. I searched for bacon, but there wasn’t a rasher to be found. But way in the back of the fridge was a little container of vinaigrette, so that was a good find. The salad was easy, quick, and pretty darn delicious.
But it would have been better with bacon!

Canal House Station at Home Sunday Dinner. May 3rd

Canal House Station at Home Sunday Dinner. May 3rd menu is up! Order online today, pickup Sunday. Go to At-Home Meals link in our bio for this week’s menu and ordering details. Eat well, stay healthy!

Canal House Cooks Lunch: CH: Late yesterday aftern

Canal House Cooks Lunch: CH: Late yesterday afternoon Steve R. came knocking at the back door. He set a small brown paper bag down on the table. Inside there were a handful of tiny morels that he had just foraged—the first that we have seen this season. What a lovely gift. We traded him some grapefruit marmalade (the grapefruit had been a gift from our California friends, the Orrs). That’s how it is: give and get, get and give. And most importantly, never keep track. Of course ironically, the giver usually ends up getting the greater gift. And about those morels . . . we scrambled some eggs and sautéed the morels in butter with some scallions and a tiny clove of garlic. Simply delicious. This time we won the prize.

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