Another great week at the Meet! We are always thrilled when we get to spend a day out in the Sun with Venice Folks and talk about good food done right. This past weekend was no exception as we got deep into conversation with customers about food, in between bites of delicious cookies and jams of course. Speaking of jams, once again we debuted our newest jams of the season!
This jam calls out for a celebration. Our Champelone jam marries the sweetness of summer melons with the sparkle of our favorite drink, Champagne! We can’t stop eating it paired with proscuitto and creamy cheeses. Made with Sugar Cube Melons from Weiser Family Farms, Raw Cane Sugar, Meyer Lemon from Garcia’s Orchards, Champagne and apple it is hard to put down.
I am excited to announce our first seasonal jam at Red Bread. Strawsilberry Jam! Made with huge organic strawberries, fresh basil and lemon from the Santa Monica Farmer’s Market. This bright jam is sweetened only with organic cane sugar and is the perfect treat on our Roasted Garlic Loaf, stirred into yogurt or sinfully heaped on a spoon. We have already sold out the first batch to rave reviews! Order yours here. Also enter to win a FREE JAR of Strawsilberry Jam by leaving a comment on this blog. A winner will be picked Sunday, normal Red Bread Shipping restrictions do not apply to this contest all US Citizens may enter. Let the Jamming begin!
In the three years we have been together, my husband and I have never been around for each others birthday until this year. I almost made it last year, but a class (I eventually dropped) interfered. This year ALMOST got away from me! As David would be returning on the day of his birthday. He was sent off with strict orders on the last day to leave early and drive straight home! We went to Nic’s for dinner and had an amazing time. The booze was wonderful, the food great, the D.J. stupendous! David has gifted me a wonderful taste for dirty martini’s and oysters and steak. Oh my! It was a very rare indulgence and a true celebration.
It’s been awhile. A fact I am slightly ashamed to be typing given that a brief scroll of this page will show this is not the first time I’ve abandoned you. Life has a way of sweeping you up at times and you begin to think there are way to many things to accomplish, to many to dos’ that it becomes hard to slow down. The two things that gift me ability to slow down the fastest and most effectively are yoga and cooking, specifically baking. So I’ve done a lot of baking and yoga in the past month to combat the frazzled feeling that built up over the course of a month involving the ER, finals, graduating, starting a new job, having my purse stolen, and putting off studying for the bar exam. Unfortunately, there wasn’t much time left over to WRITE about food.
I make a damn fine french toast. In fact, it’s the first thing I did well so I hold it close to my heart. The first time I made it David and I, talked about opening a bed and breakfast the whole time we ate. It’s wonderful when food makes you feel that daring and confident. The idea of a restaurant still bounces around but we have other endeavors to accomplish first.
The best french toast comes from day old bread, so it holds up sitting in batter a bit. Some people are married to a particular kind of bread and yesterday I used a popular choice – French Loaf. But usually french toast gets made in my house with remnants of all the breads we’ve bought at the Farmer’s Market mixed together. The variety on the plate makes it really really yummy, and I encourage you to mix it up.
And I do mean lazy. Yes I have to leave for work in 5 mins, but we’ve been up since 7am. The cottage is 70% windows which means the sun is our alarm clock everyday, pretty glorious. And it’s one of the most glorious times of the year, strawberry season. Incredible edible strawberry season.