Monday, April 27, 2015

Something is in the air & it's not a drone

This morning I was greeted by several trucks and hardworking employees about to replace the wooden pole in front of my property. A crew came through the Village of the Arts recently marking the ones that were at the end of their useful life holding up electric & communication wires. 

I didn't realize how badly mine was listing to one side. Yikes! As a "thank you" I baked them Chocolate Chip cookies. It was gratifying to see the smiles under their hard hats.

Also in the works is the replacement of our current street lamps (which give off an orange glow), by brighter white LEDs. As someone who walks around at various hours, I'm grateful for these safety upgrades. It will also make it easier for you to negotiate the Village during evening Art Walks.

Attention sculpture fans -- the long awaited series premiere of "Monument Guys" has been set for May 6 at 10pm on the History Channel. My son Rob is the show runner and I saw some of the fascinating footage when I was in Brooklyn recently. It's about the Crucible Bronze Foundry in Norman, OK owned by two brothers, Mark & Steve Palmerton. 
Over the course of an hour you'll see the entire creative process, from commission to execution & installation of a range of bronze statues. The attention to detail by the sculptors is amazing, especially Craig Campbell who sculpted for all 3 "The Hobbit" films. Here's a link to a promo but disregard the misinformation at the end...the show airs May 6 @ 10pm on History Channel. 

The peppers in Mike's Earth Box broke a personal record this week. The total haul was 3 1/2 pounds, pretty amazing considering they were produced by a couple of two year old plants that refuse to die. Now that summery weather is here, I find myself reaching for cold food more often. As a child growing up in Brooklyn we would make a weekly trip to the "appetizing store". I don't think these places exist anymore but it was a very exotic place for a shy 8 year old. There were candies of all sorts; shelves lined with jars of shriveled dried fruit; barrels of sour & half-sour pickles plus sauerkraut; all types of smoked fish; cheese cut to order or scooped out of huge refrigerated buckets; trays of colorful pickled vegetables and a dozen different salads. 

I used a combo of green & red cabbage but you don't have to
One of my favorites was "Health Salad", a slew of shredded slaw in a vinegar + sugar liquid. The amazing thing was that it remained crunchy and could last for weeks in the refrigerator. It's a staple in my summer kitchen. You probably have most of the ingredients in your kitchen so why not give it a try.

Deli Health Salad        Yield : 8 cups                     

1 small head green cabbage, cut in 1/4s, core removed & shredded finely (1 1/2 – 2 lbs)
2 medium carrots, peeled then grated using coarsest side of a box grater
1 small green bell pepper, sliced very thinly in small strips
1 large rib of celery, cut crosswise into thin slices
3/4 cup white vinegar
2 TBL canola oil
1/2 cup white sugar
1 TBL salt
1/2 tsp freshly ground pepper

In a LARGE bowl mix shredded cabbage, carrots, pepper & celery slices. Whisk together dressing ingredients (vinegar, oil, sugar, salt & pepper) & toss well with veggies.

Refrigerate in a tightly sealed container for at least 8 hours before eating. It should remain crisp and fresh tasting for two weeks.

This week pick-up your order at the former BONNI BAKES bakery/cafe building, 930 12th St W. I'll be using the place during the month of May to have an on-going SALE of items I don't plan on taking when I move back to New York. More details & pictures next week.
THIS WEEK'S MENU     Pick-up  Fri  May 1   1-5 pm

Each cookie has its own personality & unique flavor profile. Some are seductive, using the allure of Belgium chocolate to get your attention. Others invoke memories of childhood or a less complicated time. Find your match amongst Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate ChipSnickerdoodlePecan Coconut Belgium Milk Chocolate. 

My legendary chocolate delivery system made with melted Belgium bittersweet chocolate throughout, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one.

A rich muffin with the background flavors of pumpkin & warm spices studded with plump dates, raisins and roasted walnuts. I love to cut mine into thick slices then schmear cream cheese on each slab.

A delicious combination of toasted almonds, fresh orange, pure vanilla and big chunks of Belgium bittersweet chocolate joined together in a dippable or munchable crunchy cookie.

SPANIKOPITA   $4/square
The traditional Greek pie made with sauteed fresh spinach, garlic & three cheeses (Feta, ricotta & parmigiano) encased within layers of flaky phyllo dough. Crispy outside, creamy inside.

A Sunday morning favorite, this classic Jewish flatbread from Flatbush is a thin dough covered with sauteed onions, poppy seeds & salt. Softer at the edges; crackling in the center. Schmear with butter, cream cheese or memories. Requested politely by Miz Imogene Whaley.

This is my version of the bread used in the "Chock Full 'O Nuts" famous sandwich...just add a schmear of cream cheese. It's also wonderful toasted. THIS LOAF IS NOT SWEET & DOESN'T CONTAIN CINNAMON.

JAM & CHUTNEY      $4/jar 
Made in small batches with locally available fruit, including Keitt mangoes & Meyer lemons from my own pesticide-free trees. MANGO CHUTNEYGINGER PEAR CHUTNEY, BERRY BASKET JAM &MANGO PINEAPPLE RUM JAM.

No artificial flavors, colors or preservatives EVER!!


all items in limited supply... first come, first served

PICK UP FRIDAY 1-5 pm at former BONNI BAKES bldg

in the Village of the Arts

   930 12th Street West 


or call me at (941) 746-6647 


 Hugs from my kitchen,


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