My neighbor and I went over to Bloomfield and got in line to order our lunch. We took it to go.
Open Friday, Saturday and Sunday you need to plan ahead.
You can order via email. If you ordered bread or pizza online you don’t have to wait in the line. Just go ahead to the counter, pay and pick up.
Samples of bread are in bowls on the counter. Here are a couple of loaves. They are sold by the pound so you can get exactly what you need, you don’t have to buy the whole loaf.
Here is Laura on her first day of work. She was gracious to let me photograph her.
That’s a ricotta/almond cake. They weigh the bread and pizza. It was Laura’s (smiling on right) first day
We sampled all four types offered on Friday.
We had a nice lunch back at my neighbor’s.
Lots of fresh veggie toppings.
The one on the right is the Rosa pizza with oregano.
The classic Margherita was my favorite. The combination of basil, fresh mozzarella and tomatoes so fragrant and delicious. Next time I plan to try the bread.
Writer Hal Klein has an article in Pittsburgh Magazine describing the breads, the baker Rick Easton and the bakery
If you plan to go, be sure to click the Bread and Salt link to check on hours of operation.
Four of the grandchildren are visiting for the weekend, along with their parents. Saturday night we had dinner and guests. Aunt Georgeann came to see how they’d grown. She arrived with a big pink box.
She knew there was almond, lemon, red velvet, and a carrot cake with the sliver of candied ginger, plus two chocolate with espresso frosting. A dozen sweet cakes.We needed a key but came up with a solution.
She’d stopped off in Regent Square at Vanilla Pastry Studio Molly gave me this birthday gift of a Rooster Harkerware piece just yesterday.
Aunt Georgeann cut them in half so the kids could decide what they wanted to eat. It was fun to try the different flavors.
I took one of the leftovers and put it on a cupcake stand Joanne gave me years ago.
Practicing my food photography.
JJBegonias post of Marian Burros Plum Torte has inspired many to bake one.
My friend Roberta made a couple and gave me one she baked but unfortunately Steve and I ate it without thinking about photographing it,
I made one for my friend Josie’s parents and then her sister Carol made one and Josie sent me a photo of it on the phone. Looks like they paired it with a cup of coffee. Mmmm.
Then here is the one I made
If you’ve been following the blog since the beginning, you might remember the photos and recipes.On several occasions, I’ve posted our “go to” birthday cake recipes.
My sister got me the one Swan’s Down vintage cake pan in Omak, Washington when were visiting our brother one summer.
I did mail a birthday card to my sister. (Unusual for me that it wasn’t belated)
Happy Day Cake Recipe-
For Birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan into a sink of cold water and then beat it by hand once it cooled. I can hear the ring of the metal loop at the end of the pan’s handle. And as I remember it she added a dash of vanilla extract. My dad would pour milk over a slice and eat it with a spoon. Cake and frosting recipes below photo.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 2 cups sifted confectioners’ sugar, more or less
- hot water, optional
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
p.s. Last year I mailed an actual cake but this year it will be virtual
The weekly photo challenge is fresh–
Laura sipping a NorthStar Shooting Star- Organic Carrot, Lemon and Ginger
Fresh Mango NYC
Remember Delores’ Fresh Cinnamon Rolls (and Key Lime Pie?) Apalachicola FL
Fresh Oatmeall and Banana and a Latte at Big Dog Coffee
Helen’s Fresh Salad St. George Island July 2014
Fresh Flowers NYC
Produce Boxes NYC
Brand new today. I was wondering what to post for this week’s photo challenge.
We went to a delicious brunch at our friends’ home Saturday morning.
I received this unexpected gift- at first I thought it was a whisk broom for clothes – but no, can you guess?
It’s a cake tester! Perfect for a baker. A cake baker. Just need an occasion to bake a cake.
Pull a broom straw and insert in the cake’s center to test the cake’s doneness. Make sure it comes out clean.
I’m hanging my brand new cake tester on the pot rack right next to the over door as the little verse suggests.
Thanks Rich and Barb for a lovely time and for this unique gift.
At the end of the day my school neighbor, the librarian, brought me this fancy cupcake with multi-colored sprinkles AND a wet wipey for my hands after consuming it!
As I put it on my desk, a few sprinkles fell off and the little railroad man was nearby. Photographed with the Canon SX 170 point and shoot. Just for fun.
I ordered a piece of New York Cheesecake when I visited my sister in NYC. With the fresh fruit on top. A generous amount that contrasted nicely with it.
There is no crust.
I thought it tasted really good and had a smooth texture, satisfying and rich but not too rich or sweet.
Mary said when she took a spoonful, it felt like she was biting into a block of cream cheese.
Her pastry looked delicious, filled with ricotta.
Here is the piece I ordered and ate, almost to the last bite.
Just wondering how you feel about cheesecake?
My sister-in-law Bobbie has a great recipe I have baked for parties over the years and guests devour it.
That is, if they like cheesecake.