May 1st

logo

Rabelais News   ~   May 1st, 2012

Chalk wall

CSA anyone?
Black Kettle Farm
If you haven’t already signed up I believe there are still shares available at our neighbors in Lyman, Black Kettle Farm.  Check out their website for more info.

Rumblings
Italian Pottery
Jonesing for some Rabelais talk? We have had a blog for years, but honestly we were desultory bloggers.  We spent more time talking with folks in the store than writing.  Now that we spend more time by ourselves, we still have plenty to say, so it goes on the blog. You can find our musings at Rumblings.  We’re going to be re-designing the blog in the near future, so let us know what you think of it now…

“First prepare the soup of your choice and pour it into a bowl. Then, take the bowl and quickly turn it upside down on the cookie tray. Lift the bowl ever so gently so that the soup retains the shape of the bowl.
Gently is the key word here. Then, with the knife cut the soup down the middle into halfs, then quarters, and gently reassemble the soup into a cube. Some of the soup will run off onto the cookie tray.  Lift this soup up by the corners and fold slowly into a cylindrical soup staff. Place the packet in your purse or inside coat pocket, and pack off to work. “

Steve Martin

The countdown begins.  May twelfth we will re-open the doors of our new home to you lovely people.  Less than two weeks.  As we said previously this will be a soft opening, or in industry parlance, a friends & family opening.  We invite you all to come (although not all at once) but this will not be a grand opening celebration.

We will have a real party in the very near future and you will all be invited to that. But for the time being we really just want to get our doors open. You know how you can futz with things endlessly until they look just right?  Well, who knows if we will ever look just right, but we do need a deadline to work against.  So May 12th it is.  We will have some nibbles and sips, Raleigh will be waiting eagerly by the door and Don and I will have smiles on our faces for having made the transition. The hours will be 11:00 to 5:00.
The huge mountain of boxes is getting smaller and smaller day by day.  After some questionable moments, I do believe we will have room for it all.  Well, I guess I should say shelf space.  There is plenty of room in here.  Walking from one end of the space to the other takes a full minute.  Enough time so that you want to make sure you know what you are going over there for… We had thought that our new shelving would house all of the books, but it became glaringly obvious that we would need to use some of the shelving from Middle Street. We have integrated the Metro shelving with the wood shelves quite well I think.  We hung out our shingle the other day so now you can see where to find us from down the hall.

The Stainless steel tables will hold the new stock, in piles, same as in the old place. We have some stacks that we moved, but orders for brand new titles have been placed and inventory should start arriving any day now.  We’ve got the newest issue of Kinfolk and the Lucky Peach #4 is on the way.  Nigel Slater’s Tender Vol.II, renamed Ripe in the US is coming, as is the Sugar Shack book from Au Pied de Cochon in Montreal.  There are many more new titles on their way, most scheduled to arrive by May 12th.

Starting with the 12th, we will be open every Saturday from 11:00 to 5:00.  If those hours don’t work for you at all we will also be available by appointment.  We are in the space most days, but busy with cataloguing and the like. If you can’t make a Saturday, give us a call.  Chances are we can make arrangements.

We are very excited to start this new phase of Rabelais. Do come by on the 12th, we are looking forward to seeing you!

Samantha

Rabelais
fine books on food, drink, farming & gardening

2 Main Street  #18-214  Biddeford  Maine  04005  207 774 1044   www.RabelaisBooks.com

ilab logo abaa logo

Leave a Reply