commissions are comin in... thanks!

mos def


















children's hospital's same day surgery wing

Thank you.

I was going to use this blog entry as a moment for whining, but I hate whining; hate hearing it- hate doing it. So instead of that, I've decided to make this entry one of thanks!

Thank you, dear customers, who realize that this is new for us so we are still figuring things out. Thank you, dear customers, who realize that though we have a burger on the menu, we are still not McDonalds and have no heating lamps so must make your burger fresh...which may mean you have to wait longer than you want to...especially if there is a line or call-in orders which you would know nothing about (I realize), but still, you don't whine and/or bitch in person or anywhere else. No really, the patience is a big deal...because I, personally, have none at times (I'm working on that though), and I know when you want to eat--you want to eat.

We rush around crazy all the time--which can't be a good thing. So when you come here, and we ask if you want a bow on your package...or we talk to you about your kids/job/dance troupe/business/life, we know from experience that that may be the only time during your day that someone is not rushing you along. Who likes to be rushed? Really? I promise we are not keeping your sandwich/wrap/salad hostage. We are moving as fast as we can back there...but this is not a grab and go place, and I'd like to think that that is the reason you come (besides all the INCREDIBLE TREATS AND EATS!).

So thank you, truly, I thank you for choosing us because we are supplying something different, wrapped with magic and love, and it's usually not ready in two minutes...sometimes not even ten. But we will never rush you, ever...and whenever our teeny tiny kitchen grows, we will be able to make things at a faster pace. If you saw what we were working with, you'd be amazed some things aren't taking us an hour to get out.

And thank you, dear customers, for spending your money with us. We know (believe me!) that money is still not growing on trees and that you have 10,000 choices on where to spend the money you do have. So when you come in and buy a cookie and get some water, you kick ass. You truly do, because you could spend that money anywhere and I know it. Coffee to go? You kick ass too! You could have gone to QuikTrip and gotten two (or more) cups of coffee for the price of our one.

We are not oblivious to your options, or to your desire to support a family-owned and operated, LOCAL, small (like, teeny small) business. We thank you from the bottom of our hearts all the way to the top...from the front to the back...and the sides :) May you all be blessed for the blessings you are to us.

grace & peace,

Reine

What day is this?

This week was the hardest in my 40 Day Vegan project. I have not eaten any eggs or dairy of any kind, but this week--my heavens--I wanted cheese so badly. I've been fine for days, but this week I daydreamed about gooey cheese pizza and macaroni and cheese and macaroni and cheese and macaroni and cheese. I MUST develop a good macaroni and cheese recipe--SOON!

On a brighter note, if you've been in the shop this week, you've seen vegan EVERYTHING: PECAN BARS, PEANUT BUTTER COOKIES, CHOCOLATE-CHIP COOKIES, SCONES, VARIOUS CUPCAKES. This vegan diet is making my ass fat! I've supplemented baked goods for a cheese craving. I must get this under control. Funny what "deprivation" does to the mind...what games.

Alas, I've come up with so many tasty things that I'm thinking of developing a cookbook. One with savories and sweets. The Big Momma rolls would definitely be a part of the book.

If any one has a really good vegan mac n' cheese recipe, please pass it along. If I come up with one, I'll post it.

grace & peace,

reine

A New Card

Take a look at our new business card. It's my mother circa 1953-4. Ain't she cute?!

If you check out the back of the card, you'll see that we added Thursdays (officially) to our Cupcake Happy Hour. So now on Thursdays you can buy two and get one free. Could it get any sweeter?

grace & peace,

reine

As Promised...Creamy Vegan Pesto Pasta

Seriously...photo coming...silly computer/camera issues at the moment.

Please keep in mind that I make enough food to FEED many...so downscale the recipe if you must...or be very happy with leftovers:) Also, my personal philosophy on recipes is that they are merely blueprints...be creative and make this your own (though, it is quite scrumptious the way it was made). Happy eating.



Vegan Roasted Garlic Cream Sauce

• one 13.5 oz can of organic coconut milk (you can use light coconut milk, but I didn't. I wanted it to have a mouth-feel as close to heavy cream as possible)


• one 12.3 oz box of firm Silken tofu


• 3-4 tsp Bragg's Amino Acids


• 5 cloves roasted garlic (please roast the garlic, please)

Puree all these ingredients in a food processor or blender and set aside.

Vegan Pesto

• 5 cups basil leaves and stems (or mix it up with spinach and basil and parsley...i just had A LOT of basil on hand


• 1 cup raw cashews (since people make "cheese" out of cashews and there is usually some sort of nut in pesto (and i've never been a fan of pine nuts).


• 1/2 cup Olive Oil (plus or minus a Tablespoon or two)


• 1 1/4 tsp salt


• freshly ground pepper, to taste

Puree all these ingredients in a food processor or blender and set aside.

Have on hand any or none of the following: Roasted bell pepper strips, steamed broccoli, cooked peas, roasted tomatoes and artichoke hearts, chicken-style seitan, baked tofu...you get where I'm going.

Directions (for a party of two)

1. Cook your pasta in salted water (I used linguine, but any noodle will do), drain and set aside. I add a touch of oil to the noodles so they don't stick, but you don't have to. You should, but you don't have to.

2. Place your vegetable of choice (I used roasted red bell peppers) in a heavy non-stick skillet with a "touch" of oil (1/4 tsp) (or not). Pour in about 2 cups (or more if you are cooking for more than two people) of the "cream" sauce and let it come to a tickled bubble.

3. Add the pasta at this time. Stir (this could be where you simply have "alfredo", but the pesto is too good to stop at this moment). Add salt now...how much? I don't know, this is where the recipe will say "to taste". And I know the pesto will seem "salted--not salty" to some, but you will want to add some salt, trust me.

4. Depending on how many you're feeding, add 1/3 cup of the prepared pesto. Stir/fold until well incorporated. Taste, salt if needed, serve and be very modest when everyone who eats this complements you on your very fine vegan cooking skills.

grace & peace,

reine

A Little Romance

If you had my life, romance would be the last thing on your mind--but, I'm a hopeless romantic. Tonight, after 14 hours of work (did i mention 14-hours-on-my-feet-in-shoes-that-are-NOT-New Balances?), I'm making a special vegan creamy pesto pasta. I'll post pictures and the recipe (which I'm totally making up, so let's all keep our fingers crossed) this weekend. Til then, look at one of my favorite pieces of Cbabi's...it's me (if I were Latin, thinner and had long, flowing hair...other than that, all me.)

Public Speaking Career?

i recently had the pleasure of speaking with a group of students and faculty at McCluer North High School last week. Here are a few photos. They were a fun group with very interesting questions. Thanks Ms. Sandra Roberts, school librarian.