- February 11th, 2015
- lisa
- Comments Off on Hash – A Change in Potatoes
Hash – A Change in Potatoes
Our hash has been a staple on our menu for a long time, as in just about as long as we’ve served breakfast. It was born from the Hopple Popple’s...
Our hash has been a staple on our menu for a long time, as in just about as long as we’ve served breakfast. It was born from the Hopple Popple’s...
What is it about love that draws the heart? It may seem banal to play the ‘love card’ when it comes to canned cauliflower, but it truly sends our heart...
When thinking of our deep love for spring and all that comes with it, we couldn’t help but think of our times wading through the air and pulling up to...
We wanted to take a moment to acknowledge our newest baked good hitting our shelves as of late: our peanut butter white chocolate cashew cookie. It starts with our dense...
Valentine’s Day may be a day coated and dredged with chocolate but it doesn’t have to be. Don’t phone it in with a heart shaped box of meager candies, bring...
First we collect our ingredients, from the many forms of dairy to the enzymes that make cheese what it is. The whole milk and half & half are mixed in...
We’re digging through the stacks, pulling our favorite hand-picked recipes from our chalkboard. Here is Skillet’s Bacon Spread in pure perfection, simply superb pork chops stuffed with tasty love. Pork...
After Lisa’s podcast debut, on No Chefs Allowed, we wanted to highlight some other super tasty and delicious things to do with the Preserved Lemons. Most would think to cut...
Preserved Lemons Yield: 6 canning jars with lids (1/2 pt) 11 medium lemons, organic preferable 1cup kosher salt 1cup organic sugar 6 bay leaves 3 teaspoons coriander seeds Prepare jars...
Another recent addition to our bakery‘s repertoire – our English Muffins. These cavern filled patties can be traced as far back as the 10th century, but only became popular in...