Pastry

23 Mar 19
Musings With Thao

【Ingredients】 18cm square cake pan ★200g Bread flour ★20g Sugar  ★3g Salt   ★5g Non-Fat Dry Milk Powder 100g water 3g Dry yeast 30g Beaten egg 25g Unsalted butter(room temperature) For Toppings: 45g Butter 1 tbsp Beaten egg (for brushing Butter Bread) The best water temperature for the dough: About 30℃ for spring and autumn. […]

23 Mar 19
Serene Earth Recipes

I was in Denmark having a lovely afternoon coffee when I saw the most beautiful lemon poppyseed pastry in the coffee shop. Of course, I ordered a piece. As I ate it I thought hmm, I should come up with my own version! Well, easier said than done. I tried twice, but each time the […]

23 Mar 19
BARJO'S BLOG

Staphylococci are common inhabitants of the skin and nose of even healthy individuals. About 25% of people and animals have Staph on their skin and in their nose. They are usually benign, only causing infections when opportunities arise. Staphylococcus in blood and other normally sterile parts of the body can lead to life threatening infections. […]

23 Mar 19
Matthew's Mis-adventures

Last night I made a Maple Glazed Pork Loin, Cauliflower Rice and Apple Turnovers. I did this with a Pork Tenderloin – but I really wanted to use a Pork Loin – so, wanted to try it again. My granddaughter, Leana, cooked the Cauliflower Rice. Then, for dessert, I made some Apple Turnovers. First, I […]

23 Mar 19
HOLISTIC BUDO

It is easier to know where you want to go when you know where you are from. Certain people are energized by going out, being around people, and experiencing new things. I have never really been one of those types of people. While I enjoy the company of certain people and like having done new […]

23 Mar 19
Around The World Travel

We all know Hollywood, Santa Monica and Downtown LA, but there are so many areas in Los Angeles worth exploring, and you probably haven’t heard of half of them unless you live there. Even then, the city is so vast, you could probably dine somewhere new every day for years and still not traverse the whole City […]

23 Mar 19
BARJO'S BLOG

Staphylococci are common inhabitants of the skin and nose of even healthy individuals. About 25% of people and animals have Staph on their skin and in their nose. They are usually benign, only causing infections when opportunities arise. Staphylococcus in blood and other normally sterile parts of the body can lead to life threatening infections. […]

23 Mar 19
adventureoverthere

I’m currently sick enough that my body aches and I considered taking a sick day (but ultimately didn’t) that I figured I’d ramble on about the reason I suspect I’m sick: coming back to cold weather after spending a week in the Caribbean. My parents took my brother and I on a week long cruise […]

23 Mar 19
The Looking Glass

I watch and have watched a ton of TV shows. I actually like TV a lot more than movies at the end of the day. I love the constant serial nature of TV, the cliffhangers, and the ability to continually develop characters week after week. So I have and continue to watch a lot of […]

23 Mar 19

These days, you can find a coffee shop in almost every corner of Phnom Penh. In the last ten years, Cambodia’s coffee culture has evolved from sticking to the classic Asian quartet of iced/hot black coffee with/without condensed milk to embracing a wider western range. More coffee shops and coffee lovers now recognize everything from […]

23 Mar 19
Surreyfarms. A serene haven in the foothills of Northern California

Fig and onion tart might sound intimidating but is actually surprisingly easy to make with the most decadent of results. Sweet, salty, cheesy and crispy, this is an intense tart with over the top flavors and oh so good! Caramelized onions, plump dried figs and Gruyere cheese all baked in a buttery puff pastry.  Drizzle […]

23 Mar 19
Super Shopper Lady

Wow, it’s great to shop in the springtime! Here in the Midwest Spring has sprung. Finally! The ice and snow are gone and temperatures are more compatible to humans. This is a great time to start out as a new shopper. Not having to “bundle up” I can move faster and I’m not constantly losing […]

23 Mar 19
Ashbroyale

25 DELICIOUS HACKS THAT YOU SHOULD TRY RIGHT NOW SUBSCRIBE: https://youtu.be/nE2uhv-ZCSw : YUMMY IDEAS FOR BREAKFAST, LUNCH, AND DINNER There are so many yummy things to cook! You can easily plan your menu for a week after watching this video. Try to repeat our recipes or modify them up to your taste. It’s very easy […]

23 Mar 19
The Little Blue House

Hey, guys! Get ready, this one is good. If you are looking for something fruity and simple, look no further. With a smooth, fluffy interior and a crackly crust reminiscent of flaky pastry, this cake is a new summer favorite. It traditionally calls for a full-fat sour cream or yogurt, which makes a thick, luscious […]

22 Mar 19
Times-Herald
“Art, Hospitality, Community.” That’s the motto that longtime Vallejo coffee roaster Fabrice Moschetti has devised for the cafe he’s been working for nearly a year to open at Marin and Florida Streets, in downtown Vallejo. And if it sounds a little bit like the French national motto, Liberty, Equality, Fraternity — well, that’s no accident, Moschetti said. “We want to make sure everything is beautiful and functional and works for the customers,” he said. “We will have a cafe that’s 100 percent — maybe 110 percent — up to code; with a stainless steel kitchen, nice restrooms, air conditioning in the summer and heat in the winter.” Moschetti credits Vallejo businessman and property owner Buck Kamphausen with transforming the space that had been The Leaf cafe into a higher-end, welcoming gathering place. “I couldn’t have done it on my own” Moschetti said. “Mr. Kamphausen has been really supportive and generous. He takes pride in his buildings.” Fully aware of how long the process, which started last April, has taken, Kampausen admits to experiencing some irritation along the way.  He suggested meeting those codes have mostly been responsible for the delays. “It’s been a frustrating time,” he said. “Lots of Health Department requirements. The stove hood, for instance, had to go two stories, requiring a much longer chimney and fan. Lots of little things you don’t think about — all custom designed, but it’s all installed now.” In response to often-asked questions about how a cafe replacing another cafe would require so many changes, Kamphausen said he may have been misled by the previous operators. He said he believes he’s sunk some $50,000 into the building so far, “not counting the lost rent.” “I was told the last people were up to code, but learned they weren’t,” he said. “This caused the (regulators) to be leery of us, but, now they see we’re not cutting corners. We want this building to be perfect — code-plus is my way of doing construction.” Kampausen said he thinks the place — which Moschetti says will be named Moschetti’s, like his roasting and Saturday gathering space at 11 6th Street — may be finished in the next month or so. So, Moschetti, and his manager Haley Mosher, can start thinking about the fun parts of the enterprise. “We’re trying to make it welcoming and safe, and on a par with anywhere else — Napa, San Francisco or anywhere,” he said. “You’ll be able to get a real good cup of coffee, specialty drinks, all with a French flair. Cultural events, maybe; French films. A place you can practice your French. I turn 55 this year, and this will probably be my last big venture.” Those familiar with the effort to open the cafe have been pelting Moschetti with questions about when it might open, for a year, and he said he hopes “to fulfill their expectations,” in the atmosphere as well as the fare it offers. “Locally sourced, organic ingredients,” he said. “Dairy products from operations that treat the animals humanely, but, also milk alternatives. It will be a small cafe, with a small menu, including pastries, sandwiches, crepes,” as well as Moschetti’s coffee, including some small specialty batches made in his brand-spanking-new little roaster. Moschetti’s manager, artist Haley Mosher, shows off the coffee roaster’s new, small roaster, fresh from the European manufacturer, which will allow owner Fabrice Moschetti to create small batches of specialty roasts he plans to make available at his new cafe downtown, when it opens. (Rachel Raskin-Zrihen — Times-Herald) “We’ll offer coffee tastings, specialty coffees,” he said. “This will be the hospitality arm of Moschetti’s.” All Moschetti’s coffee is kosher, he said. The cafe’s walls will feature the work of local artists, and the far wall will include local art that’s for sale. Information on the artists shown will be available on cards at the cafe, he said. “We’re not Starbucks, and we’re not Subway, but I want to be proud of the place,” he said. “I want to offer people a place they can enjoy community, food, organic coffee with knowledgeable, friendly service.” Basically, the men want to say, it won’t be long now. “People ask what’s the delay, and the short answer is, we had a huge amount of work,” Moschetti said. “But, I think we’re seeing the end of the tunnel.”