Last week was unusually busy in the life of the Johnses. While I normally meal-plan ahead and make enough for dinner to last through at least one leftovers-lunch, it just didn’t happen last week, several times even. And, my friends at Stone Village Market saved the day several times, just in the last week.
I was busy doing this… and I can’t show what my husband was busy doing (because he hates being photographed without permission) but it was really amazing stuff that only the Maestro can do (and I do have pictures to prove it because I don’t need no stinking permission) 😉
One day for lunch, I grabbed some of their famously delicious Cranberry-Almond Chicken Salad, and made us wraps with added shredded lettuce and sliced tomatoes that I had at home.
Behold, Cranberry Almond Chicken Salad…
Friday is my favorite day of the week at Stone Village Market because the special is, “The Rachel,” the Reuben’s sister, and it’s a panini that makes me look forward to Fridays even more than usual. I really wish I’d take a picture of a Rachel sometime… it tastes so good, I usually gobble it up before I think of a picture!
On Saturday, I decided that I wanted to help my husband with yardwork, and took over the heavy-duty weed-eating for about an hour. My arms were sore, but the yard looked nice and I felt like I helped him out in the sweltering heat.
This was before I put on the protective helmet. There were bits of pokey things and rocks flying at me from all angles.
Not realizing my upper-body strength wasn’t up to the task, I awoke in the wee hours of the morning with excruciating neck and shoulder pain. I couldn’t even move my head. I was having flashbacks to 20 years ago when I carried a trunkload of groceries inside in one trip, ripped some neck muscles, and ended up in a neck brace for a month with years of recovery following.
It was all I could do to make coffee and try to find a comfortable position on the couch with an icepack wedged in place. There was no way I could cook anything … jolts of pain shot through my neck just lifting an arm. All because I wanted to help with the weedeating. I have an entirely new respect for people wielding weedeaters. I’m no delicate flower, and it’s tougher to do than it looks.
And so, I spent much of the day like THIS…
Thankfully, it was Barbecue Day at Stone Village Market. In an effort to get me moving and hopefully loosen up some of the locked neck muscles, my husband drove us down for barbecue plates (I waited like a statue, motionless, in the car), and we took them home and ate tender barbecued brisket, jalapeno sausage, house-made potato salad and tasty pinto beans. There was even enough left over from lunch for dinner, which was a good thing because I spent the rest of the day out of commission.
Our friend Randall Kinzie became the store manager in 2008, and he and his wife Belinda purchased it in 2011. They have been on a mission of continuous improvement ever since.
The Kinzies, who also own Stone Village Tourist Camp next door, have been providing high quality foods and a place for locals and tourists alike to sit and enjoy a cup of Big Bend Roasters Coffee or Nitro Coffee, a deli sandwich made to order exactly as you want it (you pick which type of bread, choose from eight meats, six cheeses, and eight veggies), a cool, colorful salad bar; chicken salad, broccoli salad, fruit salad, pasta salad, and potato salad ready to grab and go; roasted chicken; high quality deli meats and cheeses, fresh breads and cookies, and so much more in the grocery, beer and wine departments.
There’s a different deli special every day at Stone Village Market, in addition to the regularly offered goodness. For just $5.95, each daily special also comes with a fountain drink.
Mondays: BLT or grilled cheese with a cup of tomato basil soup.
Tuesdays: Cup of jalapeno potato soup and half a sandwich of your choice.
Wednesdays and Saturdays: Two all-beef hot dogs and dress them up your way.
Thursday: Taco Thursday.
Friday: “The Rachel” a warm pastrami and sauerkraut panini.
Sunday: Barbecue … plates, sandwiches, by the pound 🙂
Stone Village Market is located at 509 State Street in downtown Fort Davis. They’re open from 7 a.m. to 7 p.m., every day. And, they’ve never failed to save my day.
Questions or comments? Email firstname.lastname@example.org
Stone Village’s Cranberry Almond Chicken Salad
(Makes 7-8 pounds or 14-15 half-pound servings – this will feed a small crowd)
2 cups almonds, sliced and toasted
10 pounds chicken breast, boneless and skinless
5-8 sprigs fresh rosemary
2 cups dried, sweetened cranberries
1 large red onion, diced
1 bunch of celery, diced
5-6 cups mayonnaise
salt and pepper to taste
Spread almonds on baking sheet in single layer, lightly sprinkle with salt. Bake at 350 for 5-7 minutes or until lightly brown. Set aside to cool.
Place thawed chicken breasts on foil-lined baking sheets and spray with cooking spray to keep them moist during cooking. Generously sprinkle with salt and coarse ground pepper. Take leaves from rosemary sprigs and sprinkle on top of chicken breasts. Loosely cover with foil and bake at 350 degrees for 45-60 minutes or until internal chicken temperature is 165 degrees and the thickest part of the breast is white when sliced.
Cool chicken for at least half an hour, but it’s even better if you can refrigerate it overnight. Dice the chicken and mix with cranberries, onion, almonds and celery. Then, mix in mayonnaise and chill for a couple of hours. Serve on bed of lettuce, with your favorite crackers, or in a sandwich.