Hard to believe, but we’ve been open a whole year as of today and what a year it’s been! The learning curve has been steep and humbling, but we’ve arrived at this milestone stonger and more inspired than ever, with all of you as friends. If you haven’t been in for a visit lately, please swing by as you may hardly recognize the place! Every day we get better, thanks to your suggestions and patronage, and that’s making us giddy. So giddy that we’ve deemed Nov 23 – 29 “bubbles, balls, dips, and nuts week” with special deals and recipes on all sorts of party foods just for you. Click here to join the party!
But before getting on with the specials and recipes, I’ve got to show at least one photo from opening day. It was a bit nerve-wracking to say the least, as if we didn’t have enough to worry about. That truck you see in the back was our first delivery from Charlie’s Produce. We have since heard rumored that at Aldrich’s, Charlie’s next stop, the driver shook his head and said, “Boy, they are not ready”, referring to us. He was probably right, but hey Charlie, everyone’s got to start somewhere.
In looking at the photos from a year ago, the shelves were sparsely stocked, the layout awkward, and there seemed to be enough floor space to hold a dance party (I’ll post those photos on our facebook page tomorrow am). Our hope is that on our second birthday, when we look back at today’s photos, we are equally flabbergasted by the progress.
Now onto this week’s PARTY FOOD specials:
BUBBLES (not so local, but Heidi reminded us it’s holiday season):
OTHER SNACKY ITEMS:
And some APPETIZER RECIPES to inspire you:
THE BALL – A CHEESE BALL from Heidi
In a medium size bowl, mash cream cheese. Mix cheddar cheese, onion and garlic into the cream cheese. Shape the mixture into one or more balls. Roll the ball in the chopped nuts, or if you prefer, freshly cracked black pepper, or minced parsley. Refrigerate covered until ready to serve. Yum!
THE PATÉ – Lindsay picks a GREEN BEAN WALNUT PATÉ from Karla Oliveira’s “Tassajara Cookbook”
Heat oil in skillet and saute onion on medium heat for roughly 10 minutes, until browned. Add in green beans and continue to cook until beans are tender. If they begin to stick, add a little water to deglaze the pan. Combine all ingredients once beans are done, into a food processor and blend until smooth. Spoon into a serving dish and garnish with hard boiled egg and parsley.
THE DIP – CAPER GARLIC HUMMUS also from Karla Oliveira’s “Tassajara Cookbook”
In a food processor, combine all ingredients except the capers and blend until smooth. Stir in capers by hand and salt to taste. Spoon into a dish and drizzle with olive oil. Serve with crudites and crackers.
A CRACKER – Lindsay suggests Marilyn Larson’s “COUNTRY CLUB CRACKERS”
Combine all ingredients except the oil in a large bowl, stir well, then drizzle oil and combine well. Let sit for at least an hour.
SOUND TOO HARD? PINCHED FOR TIME?
Then you might want to go with Heidi’s “go-to holiday appetizer: a mound of Mount Townsend’s Fromage Blanc cheese topped by the Mama Lil’s peppers of your choice. Garnish with a sprig of Italian parsley or rosemary for holiday cheer. Serve with Essential Baking Company Sea Salt Crackers. Oh so pretty and special!
May all your parties, including Thanksgiving tomorrow, be swell.