My Indian Oddesy Begins

I’m sitting on the porch watching the surf of the Indian Ocean crash onto the sandy beach. There's a nice breeze this morning after the windstorm during the night. The weather is familiar…sunny cooler mornings, then hot humid days segueing into pleasant evenings with the night sky punctuated by bright stars. Just another day along the southern tip of India. But I’m getting ahead of myself so let me get back to last week when I flew from Sarasota to New York City to begin this adventure.

My brother & his friend Anna are spending a few months in India and invited me to join them at Odayam Beach in Kerala. After some exploration on the internet I was amazed to discover that I could get there by just taking three flights. The first leg was SRQ-JFK non-stop. I opted to spend two days with my kids, who fortunately live in New York City. I never bothered to check weather forecasts, so the announcement of a ferocious BLIZZARD headed to the Northeast caught me unaware.

Friday morning it started to snow, one beautiful flake at a time. They kept coming and building upon each other as the morning past. School had been cancelled for Friday in anticipation of the storm but now the Mayor & Police Chief warned people to stay indoors and off the roads. Businesses sent employees home, commuters swarmed public transportation before it closed down and over 3000 flights were cancelled. But not mine…officially. Their website offered a free chance to rebook a flight within the next few days. It was a no-brainer since the City was grinding to a halt. The earliest flight I could secure was late Monday night. I took it. At 11pm Friday night JFK Airport was forced to close. The last flight out at 10:35pm was Etihad Airways Flight 100 from JFK to Abu Dhabi. My flight. Incredible!!

If you’re going to be stranded, I can’t imagine a better place than NYC, especially if your family & friends live there. The Blizzard closed down Connecticut, Boston and parts of New Jersey but fortunately NYC itself was spared the worst of it, enabling me to trot around in sneakers. It was white and beautiful and wonderful to me.

So for the next few days I caught up with the latest food scene in Brooklyn & Manhattan, saw two shows, shopped and hung out with loved ones. We saw “Jersey Boys” (15th row center) followed by a personal VIP backstage tour by Katie, a cast member that my son knew. I was in heaven!!

The show was fabulous but is performed in an older Broadway theater. It was surprising to see how outdated their backstage mechanical equipment was compared to the state-of-the-art equipment in our new Manatee Performing Arts Center. At last, after what seems like an eternity, the Manatee Players' first show in their new theater will be "Miss Saigon" March 28-April 14. Tickets & Information: 941-748-5875 or www.manateeplayers.com 

By Monday night the airport & City were back to normal and I took off, as scheduled, for Abu Dhabi on a twelve hour non-stop flight. 

Because internet service is sketchy here I'm going to send this to you while I can. 

Hugs from my spice laden hands in India,  

Bonni  

PS  A shout-out to Twinkie who is partying in Lakewood Ranch and don't forget to stop by the Palma Sola Farmers Market on Sunday from 11-3 for organic produce & unique goodies from the other local vendors.

Read more here: http://www.bradenton.com/2013/01/26/4366794/manatee-players-cast-miss-saigon.html#storylink=cpy

FROM BIALYS TO BOLLYWOOD

BONNI BAKES BROOKLYN BIALYS

I won't be baking here for the next few weeks while I travel to India, by way of Brooklyn. Just enough time to check out what's cooking in NYC. I plan on learning how to make some of the authentic Indian breads & other delights while I'm there. If I'm successful you'll be on the receiving end very soon.

INDIAN NAAN

Meanwhile, enjoy the beautiful Bradenton weather, the fabulous fresh-picked produce at the Sunday Palma Sola Farmers Market and the Village of the Arts annual Studio Tours this Fri & Sat. For more details go to villageofthearts.com

For now the kitchen is closed & we're both packed to go.

Hugs, Bonni & Twinkie

My last week in Bradenton before...

I set off for southern India, by way of New York City. It will be fun to spend a couple of days experiencing the new Brooklyn artisan food scene, see my extraordinary kids, inhale cold air, drive in traffic, wear a real jacket and eat street food while walking down the street. I LOVE NEW YORK

BONNIBAKES FLORENTINE STROMBOLI

This Sunday is the Super Bowl, so naturally I've been thinking about appropriate food to accompany the game. At the top of my list is something delicious that you can casually eat while starring at the screen. One of the most popular items on my BONNIBAKES BAKERY/CAFE MENU was Stromboli with Dipping Sauce. I'm going to make 15" Stromboli logs, which can be put into an oven to heat & crisp, then cut into slices. A thin slice makes a tasty snack, while 2 1/2" slabs serve 6 as an entree. Anything left over can be frozen. My homemade Red Tomato Dipping Sauce is available separately. 

Choose from vegetarian Florentine Stromboli (spinach, tomato, onions, garlic, olives, mozzarella,  basil & parmigiano) or Pizza Stromboli (tomato, pepperoni, mozzarella, oregano & parmigiano). 

15" Stromboli $20       12 oz Squirt Bottle w/Sauce $5 

 Special Order only

This week's loaf is Minorcan Multigrain. It's VEGAN, a traditional round sandwich loaf, studded inside & out with poppy, sesame, flax & pumpkin seeds. Since a lot of people will be making finger food, it can also be ordered as a baguette. Slice it into thin rounds & serve alongside your appetizers & dips.

Minorcan Loaf $4.50    Baguette $3     Special Order only

Round out your crunchy snacks with the amazing flavors of Roasted Garlic Blue Cheese or Rosemary Parmigiano Breadstix. Or put a dollop of my Strawberry Balsamic Black Pepper Jam on a wedge of Brie, seated on a cracker. Yum!

When it comes to muffins, I'm going to leave you with an all-time favorite, Cranberry Orange. Wonderful fresh orange flavor throughout & punctuated with loads of bursting fresh cranberries. Nothing dried up here.

Of course there's nothing wrong with giving your sweetie a suggestive early VALENTINE SURPRISE. No matter what they say, ain't no one who doesn't smile when they open a package of CHOCOLATE ORGASMS. And they're usually very grateful!! I'll be in India by Feb 14th, so this is your last chance to stock up. I hate to see grown folks cry, so order yours by Wed at 5pm to make sure you won't be disappointed.

ALSO AVAILABLE ON MY MENU THIS WEEK:

HOMEMADE JAM & CHUTNEY   $4/jar

Mango Strawberry Cardamom,  Strawberry Balsamic Black Pepper, Mango Meyer Lemon, Just Strawberry, Tangerine Pineapple Meyer Lemon, Keitt Mango Chutney, Ginger Pear Chutney.

BREADSTIX  $4/pkg

Rosemary & Parmigiano  or  Roast Garlic Blue Cheese

CRANBERRY ORANGE MEGA MUFFIN  $2/each

Lovely orange body, filled with fresh cranberries...never dried

CHOCOLATE ORGASM COOKIES  $5/pkg

Chocoholic delight: mostly Belgium Bittersweet Chocolate with chocolate chips & almonds

LARGE COOKIE  $1.50/each

Belgium Dark Chocolate Orange Walnut, Peanut Butter Chocolate Chip, Oatmeal Raisin Walnut, Belgium Dark Chocolate Lemon (no nuts), Classic Chocolate Chip (no nuts)

Special Order only items must be pre-ordered by 5pm Wed to guarantee their availability for pickup later this week. Everything is hand made in small batches. Most items on my listed menu might be available at the Sunday Palma Sola Farmers Market, unless sold out.

PLACE YOUR ORDER  

call me at (941) 746-6647 or

 email  bonnibakes@gmail.com

by 5 pm WEDNESDAY 

 Pay by cash or local check made out to Bonni Brown

PICK UP YOUR ORDER

 at my home in The Village of the Arts  (932 12 St W)

FRIDAY or SATURDAY from 2-5   
or

Palma Sola Farmers Market SUNDAY 11-3

             I'm at Palma Sola Farmers Market  Sundays 11-3 

held at Geraldson's Community Farm in NW Bradenton. Go to their FaceBook 

link below where you can get driving directions  & more information

facebook.com/palmasolafarmersmarket 

Sunday at the Farmers Market I'll have samples & a take home recipe 

of a delicious dish made with local Farm Produce

 Hugs from my kitchen,

Bonni  & Twink (who always washes her paws before eating)

Hopefully, my next email will be from INDIA !!

It's been a wonderful & VERY FULL WEEK

If you've known me for a while, then you probably met the adorable, exuberant & talented young Anna when you stopped into BONNI BAKES. This is what she looked like as a budding teenager. She started working for me when she was 13 and being home schooled. Her dad John worked as an architect for Mike Carter down the street. Once a week she drove in with him from St Pete and spent the day with me learning to bake, cook, experiment, design and meet/greet the public. In truth, I was the lucky one, because I had the privilege of watching Anna grow & blossom into an amazing young woman over the years. 

Last week I was honored to be present as she stepped into her new role of wife. Outside, in a beautiful setting, she & her fiance Chris glowed as they exchanged vows. I don't think that grin left my face for hours. Note the current trend of grooms wearing high-top sneakers with dark suits. Of course Anna floated across the dance floor.

Now that the wedding is over I can share the wedding present I gave them. I commissioned Village of the Arts clay artist JoEllen Gorris to make a statue of Chris & Anna based on a photo accompanying their wedding invitation. I love the details, including the dogs.

The next day my wonderful friend Judy arrived from New York City. We first met in 1968 as newly weds & next door neighbors on the Upper West Side. Within a few years our three children were born, and they're still friends.

This is Judy. We set off on a week-long road trip with no itinerary, reservations or expectations, but planned to visit a few of Judy's friends along the way. First stop was the Florida Craftsmen Gallery in St Pete, where Diane Shelly is the Exec Director (floridacraftsmen.net) They have an amazing array of work, in many mediums, all created by Florida artists. And Tammy Berk, ex-Villager & pheonomenal photographer, has her gallery in the same building. Next, we walked across the street to experience the Holocaust Museum. As a Jew whose parents lived through pograms & anti-Semitism, it was very meaningful and emotionally exhausting for me. It was time for something lighter.

After a night & day in Tarpon Springs we arrived in Melbourne, where we did the zip-line at the Brevard Zoo. Strapped into a harness with ropes & clips, we walked across 20+ jiggling obstacles 20 feet above the ground, plus zoomed on zip-lines through the treetops. It was bizarre seeing the monkeys looking up at us from their enclosed habitats below. A small but sweet zoo and a great time for both of us. Who wouldn't fall in love with a flamingo chick like this.

We spent the next fews days as the very pampered guests of her wonderful friends Karen & Danny in Boca Raton. 

After two more reunions with people that Judy hadn't seen in decades, we drove back to the Gulf Coast. Her trip winds down in Sarasota & I'm back in the TreeHouse kitchen baking up a storm...and still smiling. 

This week I'm baking loaves of Challah from the old Jewish bakeries of NYC. Great as is, with a shmear of butter or a Friday night blessing. It also makes the most delicious French toast, especially with orange juice & zest added to the eggs. Special Order  $4.50/loaf.

If you want something crunchy to munch on or dip in coffee, try my Almond Mandlebrot. It's the Jewish version of biscotti, full of toasted blanched almonds, just like Tante Ethel used to make. Special Order  $2/pkg of 2

ALSO AVAILABLE ON MY MENU THIS WEEK:

HOMEMADE JAM & CHUTNEY   $4/jar

Mango Strawberry Cardamom,  Strawberry Balsamic Black Pepper, Mango Meyer Lemon, Berry Basket, Just Strawberry, Tangerine Pineapple Meyer Lemon, Keitt Mango Chutney, Ginger Pear Chutney.

BREADSTIX  $4/pkg

Crunchy hand-rolled rods made with garden fresh Rosemary & Parmigiano cheese

BLUEBERRY LEMON MEGA MUFFIN  $2/each

Light lemony body, filled with fresh blueberries...never gummy

CHOCOLATE ORGASM COOKIES  $5/pkg

Chocoholic delight: mostly Belgium Bittersweet Chocolate with chocolate chips & almonds

LARGE COOKIE  $1.50/each

Belgium Dark Chocolate Orange Walnut, Peanut Butter Chocolate Chip, Oatmeal Raisin Walnut, Belgium Dark Chocolate Lemon (no nuts), Classic Chocolate Chip (no nuts)

TO PLACE AN ORDER  

call me at (941) 746-6647 or
 email  bonnibakes@gmail.com
by 5 pm WEDNESDAY 

 PAY BY CASH OR LOCAL CHECK MADE OUT TO "BONNI BROWN"

PICK UP YOUR ORDER

 at my home in The Village of the Arts

FRIDAY or SATURDAY from 2-5   
OR

Palma Sola Farmers Market SUNDAY 11-3

             I'm at Palma Sola Farmers Market  Sundays 11-3 

held at Geraldson's Community Farm in NW Bradenton. Go to their FaceBook 

link below where you can get driving directions  & more information

facebook.com/palmasolafarmersmarket 

 Hugs from my kitchen,

Bonni 

I'M ABOUT TO HIT THE ROAD

My wonderful friend Judy will be coming down to Florida to enjoy a little R&R away from her hectic life up north. We're going to spend a week traveling around the state, goofing around, talking each other's ears off and having fun. No formal plans or commitments. It sounds heavenly!! So I won't be doing any baking for these next two weeks.

Yesterday afternoon at the Palma Sola Farmer's Market we were entertained by a series of local musicians while visitors toured the farm & learned the benefits of supporting local organic agriculture. It made for a very happy environment, especially for the young, like this adorable 3 day old baby goat.

The event was even covered by the Bradenton Herald in today's paper. Here's a link to the story in case you missed it
http://www.bradenton.com/2013/01/06/4341209/veggies-are-still-the-stars-at.html

I roasted a batch of farm grown sweet red peppers and turned them into a variation of a classic Spanish sauce/dip called Romesco. If you didn't get a chance to taste it, perhaps you'd like to make some for yourself. Once the peppers are roasted it comes together in 5 minutes using a food processor.

QUICK SPANISH ROMESCO STYLE SAUCE                        Makes about 1 1/4 cups

1/2  cup whole skinless almonds (about 3 oz), toasted

1 cup roasted organic red peppers (recipe below)**

2 teaspoons red wine vinegar or sherry vinegar

1 medium garlic clove, peeled (or more to taste)

2 Tablespoons extra-virgin olive oil

Salt & Pepper to taste

Finely chop almonds in a processor. Add roasted peppers, vinegar & garlic; process to a coarse puree. With machine running, pour olive oil slowly through feed tube. Process until puree thickens slightly. Season to taste with salt and pepper. Transfer to small bowl, cover & refrigerate. Flavors will blend if made a day earlier. Bring to room temperature before serving as a dip or sauce with fish & poultry.

** TO ROAST FRESH RED PEPPERS leave whole and cook on a grill (or under a broiler) turning occasionally, until the skin is totally blackened. Let peppers rest & steam in a covered dish or paper bag for 10 minutes. Remove carefully (they’re HOT). Peel off & discard charred skin & seeds.

Before leaving I just want to share my insurance story with you. Six months ago my car insurance policy was about to renew with Progressive and I inquired about their "Snapshot" program, which offers discounts based on your actual driving history. I thought I was a perfect candidate to have their device installed in my car for several months. I was shocked to hear that only new policies were eligible, despite my being a loyal customer for almost a decade. After some discussion I was advised to cancel my policy and initiate a new one. Not only did I immediately save over $100, but now that the "Snapshot" results are in, my premium has been reduced by 21%. Which proves it never hurts to ask.

Have fun and hold down the fort until I get back.

Hugs from beyond my kitchen,
Bonni 

A GREAT NEW YEAR IS COMING...

Just picked cherry tomatoes 

Suddenly, all of the cherry tomatoes on my two plants decided to ripen at once. They're delicious, especially the darker ones called "Black Cherry", which have an old fashioned big tomato taste. It's hard to determine when they're ripe & ready for picking because of their odd color. One day too late and they've split, which isn't a good thing. They've been brightening up salads, stir-fries and sandwiches, but each day more ripen. In order to prolong my enjoyment I roasted a batch with olive oil, salt & pepper at 400 degrees for 30 minutes. When they were soft and beginning to brown I mixed in slivers of fresh garden basil and let it cool.

 Cherry tomatoes after oven roasting, plus basil

I made small packets of this intensely tomato/basil flavored mix and froze them. This way I can always add that fresh garden taste to pizza, pasta, soup, spreads and who knows what else, all year.

Yesterday I amassed a colorful variety of veggies to bring home from the Sunday Palma Sola Farmers Market.

Multi-colored zucchini, striped eggplant, bright green peas and perfumed dill. Their organic red cabbage is in a class by itself, so sweet with just the right amount of crunch when julienned into a salad. I love raw cauliflower but it takes on a wonderful nutty flavor when you roast it the same way as the tomatoes.

This weekend join me in celebrating the Village of the Arts January ArtWalk Fri 6-9:30pm and Sat 11-4. Welcome a creative New Year by sharing & enjoying everything you find in the Village galleries. I'll be open during ArtWalk with my goodies & hope to see you in the driveway of 932 12 St W 

Friday night wander the streets & look for BABE, the delightful therapy horse who works at Prospect Riding Center. She'd love to nuzzle "Happy New Year" to you.

I can't help sharing with you what an incredible family I have. Sure, they're all smart, funny, thin, good looking, very loving and employed at the moment. Move over 007,  because together they pulled off the most amazing coup. A box arrived for me in a plain brown wrapper a few days before my actual birthday. Assuming it was a present, I executed extreme restraint & left it unopened on the table. It was only due to the pointed direction of my son (who has played a director on & off tv) & my brother over the phone, (my daughter was out of the country), that emboldened me to open it early. A few minutes later I delivered the gift from its tenacious packaging. My mouth dropped as I saw it was a MacBook Air.

They're insanely WONDERFUL, so I'll be taking this "smaller & lighter than a breadbox" computer with me on my various travels. It isn't often that I'm so happily stunned and rendered speechless. This was one of those very rare times. Thank you Abby, Rob & Teddy...I LOVE IT, but I love you more!!!

New Year celebrations are a tough time for me. The day after our last party "Just Desserts" on Jan 1, 2003 Rea was diagnosed with terminal cancer. The doctor's prognosis took the air out of the room as nothing else could. In contrast, this photo taken a few years earlier, shows us celebrating New Year's Eve with joy & hope for the future. Those are the feelings that embrace me whenever I think of Rea and our life together. So, from that very loving place, I send you my 
Very Best Wishes for a Happy, Healthy & Joyful New Year.

I'm starting 2013 by focusing on something happy. That has to be Roasted Garlic Blue Cheese Breadstix. I spent 2 years developing this recipe for Rea when we lived in N.C., where we couldn't find any crusty & crunchy bread. It was the  original product that launched BONNI BAKES in 1997. This week I'm also baking Whole Wheat Raisin Walnut Bread. This loaf re-creates what Chock Full 'O Nuts used in their classic Cream Cheese & Nut Sandwiches, which I consumed a lot of as a kid. This soft flavorful loaf makes a great sandwich bread, with or without cream cheese, and is fabulous when toasted. Limited number available, Special Order $4.50/loaf.

When I saw these stunning sweet red peppers yesterday I knew I wanted to make something yummy with them. They're sitting on my counter now, but are actually headed to the grill. Once they've charred and cooled I'll scrape off the blackened skin and use that smokey red pepper body. Not quite sure what they'll become but it will be yummy! Stop by the Palma Sola Farmers Market this Sunday Jan 6th to sample it, go home with the free recipe & have a chance to buy those very peppers.

ALSO AVAILABLE ON MY MENU THIS WEEK:

HOMEMADE JAM & CHUTNEY   $4/jar

Mango Strawberry Cardamom,  Strawberry Balsamic Black Pepper, Mango Meyer Lemon, Berry Basket, Just Strawberry, Tangerine Pineapple Meyer Lemon, Keitt Mango Chutney, Ginger Pear Chutney.

BREADSTIX  $4/pkg

Rosemary Parmigiano, Roasted Garlic Blue Cheese

MEGA MUFFIN  $2/each

Banana Chocolate Chip Muffin 

CHOCOLATE ORGASM COOKIES  $5/pkg

Mostly Belgium Bittersweet Chocolate, chocolate chips & almonds

LARGE COOKIE  $1.50/each

Belgium Dark Chocolate Orange Walnut, Peanut Butter Chocolate Chip, Oatmeal Raisin Walnut, Belgium Dark Chocolate Lemon (no nuts), Classic Chocolate Chip (no nuts)

PLACE  YOUR  ORDER  BY  5pm  WEDNESDAY

call (941) 746-6647 or email bonnibakes@gmail.com

 PAY BY CASH OR LOCAL CHECK MADE OUT TO "BONNI BROWN"

ARRANGE TO PICK UP YOUR ORDER AT MY HOME IN The Village of the Arts 

FRIDAY OR SATURDAY  from 2-5 

or SUNDAY AT PALMA SOLA FARMERS MARKET 11-3

              Palma Sola Farmers Market  Sundays 11-3 

held at Geraldson's Community Farm. Go to their FaceBook link 

where you can get driving directions  & more information

facebook.com/palmasolafarmersmarket 

Happy New Year & Hugs from my kitchen,

Bonni & Twink