You will be wanting to know what’s on the menu board tomorrow:
Carrot and corriander soup with a bagel if you like and a dollop of cream cheese if you like.
Filled bagels: some cream cheese with olives or just cream cheese; I have not forgotten you vegans – some baba ganoush and olive tapinade and also some houmus. I will be bringing beetroot and cumin, sun dried tomato , olive as well as plain bagels
Some lovely salads from the Sheffield Organic Growers:
french bean and roasted squash, Courgette and red cabbage, and a mixed green salad, with some peppery and crisp nasturtium leaves and some gorgeous sorrel
In terms of pricing
the soup, filled bagel and a single salad for a £5
a salad mix and (vegan) ‘buttered’ bagel for £4 (with a filled bagel will be £5)
filled bagel and salad will be £3.50
a filled bagel will also be £2.50
soup on its own will be £1.50; with a (vegan) ‘buttered’ bagel will be £2.50
Long in the planning, slow in the doing and then … suddenly i am there, in new kitchens.
There is a new oven, which is nearly a friend.
We think we need some time to get used to each other; we have high expectations of our skills and i can tell she looks at me through her ‘steam eyes’ when i have a tray of bagels and i am sure she is thinking oh, dear not another load of old bagels.
Or maybe this is just a story i am telling myself and we need to talk.
A new mixer, which is best friends with my shoulders; and a new (to me ) fridge which is best friends with my idea of what being a bagel baker is and with the trolley of trays which go with it. And look how great (and sinister) these beetroot bagels look.
And i am especially proud of my unassuming proving cupboard – made from things found and bolted together, to give a reasonably stable and effective bulk fermentation temperature.
When i turn my head backwards in time i look back at the lovely kitchen at Regather and most of all the really lovely people there. There is a bit of regret; but there is much i can do now that i could not before.
I have more capacity and can starting baking other jewish specialist breads. You might expect Challah is on the list but Gerry does a fine Challah already; so that can wait. Bialys are the thing; of which more another time.
And I can experiment at leisure: first up is gluten free, much asked for and definitely on the product development path. I will be blogging about this in the near future.
I went off to Lincoln today to see Matthew who runs a wheelys cafe there. The Wheely’s product seems great and i am keen to see it – but due to a misunderstanding Matthew was not there.
So instead i got to thinking about bigger and probably more important things.
If you got to Lincoln by train from Sheffield before you get to Saxilby, you will see out of the left hand window, acres of solar panels.
What do we think about this? I cannot work it out. Every so often i think – how good it is that technoloy has come so far. And then when looking at the ones outside Lincoln, i think: this is not marginal land; this should be growing stuff.
Instead it is growing volts so we can microwave some processed chemicals from the supermarket.
Having traveled in Canada this summer – actually a postage stamp part of it really – Vancouver and Vancouver Island, which is about as big as England in itself – there is an array of places to discover as far as ating is concerned. Food trucks galore – and elaborate in the way only north amercians can do.
So we fund the following places by chance – it is not meant to be the best of BC, just places i went to who i though were great: good food, reasonable pricing and friendly service.