There were about 8 of us in the staff room. They were mostly Grade 8's I think. At any rate, they were very sweet. I made Mario Batali's pizza dough recipe. It is so nice and soft and easy to work with. The toppings were pretty simple, but I could have only brought meat and cheese! They are typical teenagers!
One fellow decided to make a calzone. It formed this great bubble in the oven! Then we had a difficult time taking it off the pizza stone. It fell back. But in the end, we retrieved it. Save a bit of charred crust, it was still very tasty.
Last day of school! Have a great summer!
FYI. I will be taking orders for Tuesday delivery on bread. I will have bread at the Market on Saturday and also take orders for delivery on Tuesday. Just pay in advance, leave me your contact info and address where I can deliver on Tuesday.
Candles and lights set the mood. I had a collection of telephone insulators. How do I explain what these are! They were used on telephone line poles when lines were above ground. They come in colours of whites, greens and blues. I set out my collection and put blue lights among them.
Thank you to everyone who visited me at the Market today. I loved visiting and soaking up all your ideas. I can see a lot of nice friendships and cooking happening soon.
Now I just need to have a working oven!
The bad news is that I will have no bread for the Farmer's Market tomorrow. I had planned to double my production to 24 loaves. That plan is on hold. I can take orders but without knowing when my oven will be operational, it will be difficult to guarantee a delivery date.
Anderson's came over today and it is working but they are wonderful in knowing that there is something inherently wrong here. They will be doing some more research to be sure it is all in tip top shape.
I will have a larger selection of dips and salsas at the Market tomorrow. I love trying new things and this way I can sell them rather than eating them all myself! Win - Win.
I have a Rhubarb Salsa and a more exotic Mango Pineapple Salsa. I will wait for fresh local tomatoes before I make a tomato salsa.
My dips include the so popular Muhamarra (roasted red pepper), Hummus with Roasted Garlic, Caesar, Chipotle Lime Sour Cream, Balsamic Carmelized Onion (sour cream base), Tzatziki and a White Bean dip. The weather is beautiful and I am hoping you will all be stocking up for some patio meals. The dips are great with veggies or taco chips but can also be adapted to be served with burgers and salads.
And I have some Spanakopita triangles made with local spinach.
Hope to see you!
|My new MacBook. Slight upgrade to the Pro. How can you buy the same dress 4 years later? Needed a little change. Love the silver colour.|
Thank heaven I created a couple of draft postings. I have no computer! It is down and not sure if and when I will have it back! These are some pictures of my garden. The spring has not been great and everything is a little behind.
Also, I will be at the Farmer's Market tomorrow. My two gluten-free desserts are individual chocolate pavlova meringues and an Ancho Chile Flourless Chocolate Cake. I will have more of the multi-grain rustic bread, Cape Breton style oatcakes and more. I will also be introducing some dips. I will have a yogurt based feta dip, Lebanese muhamarra dip (roasted red peppers) and a chipotle lime dip (sour cream base). They are all yummy.
I made 140 napkins folded into kimonos! Starched and ironed them all! They were in black and we laid a nicely monogrammed set of chopsticks over each like a samurai sword.
We had a wonderful 7 course Chinese meal. It was a special meal, like you would expect at a wedding or special occasion. It was fantastic. This was the menu....
Deep Fried Crab Claw with Shrimp Mousse
Honey Glazed Barbequed Pork
Grand Peking Duck
Hunan Beef tossed with Julienned Vegetables topped with Nuts
Shanghai Lo-Mein with Spiced Meat Sauce Topping
I took my baking. I had homemade graham crackers and homemade vanilla marshmallows. I made granola and granola bars. There was a Hummingbird layer cake, oatmeal haskap squares, rhubarb muffins, Cape Breton style oatcakes and onion & poppyseed savoury crackers.
I did not factor in the fact that I could not complete the making of the cinnamon dough last night. I forgot how long it takes to heat my steam assist oven to 450F. And then the jitters of feeling like I might be judged by peers on this, my first time, at a Farmer's Market.
Long story short, I put the cinnamon bun dough in the fridge. Too much work, too little time. I felt I was running late on baking my bread so enlisted two round heavy duty cake pans as bread pans. Thus I baked all 4 loaves at the same time. I decided that the two round cake pans were better than using my Le Creuset pots! Who would have thought?
My colleagues at the Market were wonderful! So supportive and helpful. I felt right at ease and welcome. It was a slow day but the afternoon picked up. I had so many positive comments from clients because I was trying to offer some new-to-them items. Gluten-free is a definite market that I will explore further.
I was literally giving away my Hummingbird Cake. But, hey, do I want to eat an entire layer cake? Students from my substitute classes and friends came by so I rewarded them with some cake. Anyone who bought a piece could decide the size of their piece of cake. They were happy, I was happy!
Being the analyst that I am, I kept detailed notes on the weather, the time of day that every item was purchased, male or female choices, the hourly buying patterns and more.
I am now another day smarter! Thank you to all who stopped by, whether you purchased or not. I enjoyed your comments and input. It all helps me to better serve you. I am even more blown away by the advance orders for more bread and cinnamon rolls (which did not even materialize today...but they will in two weeks because I have a pre-paid order!)
Ginger Rhubarb Chutney last season and still have a couple of jars in my cold room. Since my stay in Tennessee I have become fond of using cornmeal to add a nice crust when pan frying. These chicken tenders were dipped in milk then rolled in a mixture of cornmeal and Tony Cacheres Cajun Seasoning Mix. How easy is that! I pan fried them in a little goose fat and served with my chutney. It was so good. Yum. Healthier than pub food and tastier, too!
Also, I will have tasting. So you can take a little taste before you buy. Makes sense to me!
I will post more pictures after the market.