It's raining...it's pouring

and I can't wait until the temperature drops tomorrow! It seems like forever since I wore a sweater and needed  a jacket, but hopefully tomorrow will finally be Goodbye to Summer! I know the holidays are just around the corner because I counted 11 out of state (+ Canada) plates driving around town today. Welcome back snowbirds!!

This is my daughter Abby in Germany making snow angels a few years ago. Picture me in the same position, except I'll be screaming "I fell and I can't get up". I miss the snow and all the other seasons.

Many of you know that I've decided to move back up North. I've given myself a self-imposed deadline of Feb 2015 to decide where & when. Ideally, I'm looking for a cohousing community where you have your own place but there is also common land & spaces, community responsibilities/projects and decisions by dialog & consensus. I'll keep you updated on the progress of my research.

I had some of last week's Rosemary Olive Bread left over & made it into croutons. Trim the crust, cut in cubes, drizzle olive oil, salt & pepper to taste and bake in preheated 400 • oven until browned, about 15 minutes. Let cool. Delish!!

I also made a quick soup using veggies I had on hand.

4 cups cauliflower florets
3 cups onion, chopped
24 med asparagus, chopped
     reserve tips for garnish
2 cups broccoli florets
1 shallot, chopped
4 cups chicken or veg stock
  salt, pepper
  fresh celery leaves or parsley

Heat 1 Tbl butter + 1 Tbl oil in deep soup pot on Med/Hi. Saute/stir onion & shallot 5 minutes. Lower temperature to Medium. Add cauliflower & broccoli; mix, cover & cook 2 minutes. Add asparagus, salt & pepper to taste, mix, cover & cook 2 minutes. Uncover, add stock & bring to a Boil. Lower temperature to Simmer, cover & cook 20 minutes until all veggies are very soft. Add a handful of celery or parsley leaves & puree (use blender or immersion blender). Reheat, serve with a dollop of cream, blanched asparagus tips & croutons. Serves 4 - 6 people

Because Thanksgiving falls in the middle of next week, I won't post a weekly MENU. I'll take the week off. If I don't see you, have a wonderful holiday & look for my next post on Monday December 1st.

THIS WEEK'S MENU    Pick-up Fri Nov 21   1-5 pm

BLUEBERRY LEMON MUFFIN    $2

A perfectly delightful buttery lemon muffin, dotted with big juicy blueberries. Nuf said.

THE BIG COOKIE    $1.50

Individually wrapped. Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate Chip, Snickerdoodle, Pecan Coconut Belgium Milk Chocolate.  

 AVAILABLE AS COOKIE GIFT TRAYS STARTING AT $10.50 FOR SMALL PARTY PLATTER 

CHOCOLATE ORGASM COOKIES     $5/pkg

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

MY FAVORITE DANISH     $3

I could never walk into a Brooklyn bakery without gravitating toward the Danish. Especially ones whose soft sweet pastry encased my favorite filling, prune. Whoops, guess that's not PC anymore, I mean plum. 

SWEET POTATO CRAN PECAN mini loaf      $4.25

Enjoy a slice of the season with this moist little loaf that boasts so much flavor. Warm spices, toasted pecans, tart cranberries & mellow sweet potato make it a winner...or a Hostess Gift.

CHICAGO BACON BUN for Patrick S    $1.50

He asked me to make this Chicago treat, a soft Lithuanian bun filled with onion & BACON. Delicious on its own, I'm told it makes a great meal when warmed, split & filled with fried egg & cheese...sounds yummy!

NEW YORK CHALLAH    $4.50/loaf 

The classic Jewish bread served on Friday night for sabbath, and reconfigured as the base of wonderful Orange French Toast for brunch. Recipe available on request.

JAM & CHUTNEY  $4/jar         FRUIT BUTTER  $5/jar

Check out my new flavors this season, as well as those classics. Choose from: 
Mango Chutney, Ginger Pear Chutney, Blueberry Lime Jam, Simply Strawberry Jam, Pineapple Daiquiri Jam,  Blueberry Pineapple Fusion Jam, Carrot Cake Jam, Mango Margarita Jam and a couple of jars of Spiced Pear Butter.

No artificial flavors, colors, preservatives or fake stuff EVER!!

ORDER BY 5pm WEDNESDAY

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

PICK UP FRIDAY 1-5 pm at BONNI's TreeHouse

in the Village of the Arts

   932 12th Street West 

(down the driveway thru the white wrought iron gate) 

TO PLACE AN ORDER 

email  bonnibakes@gmail.com  

  
or call me at (941) 746-6647 

   PAY BY CASH OR LOCAL CHECK TO BONNI BROWN  

 Hugs from my kitchen,
Bonni