lummi island wine tasting feb 17 ’17
(note: some photos will enlarge when clicked)
Bread this week
Levain with Dried Cherries & Pecans – made with levain, also known as sourdough, which is built up over the course of a several days before being incorporated with bread flour as well as fresh milled whole wheat. Then loaded up with dried cherries and toasted pecans. The dried fruit and nuts in this bread go really well with meats and cheese -$5/loaf
Poolish Ale – Made with a preferment known as a poolish where a part of the water and flour are fermented overnight. In this case the water in the poolish is replaced with beer. Fermenting overnight gives a jump start on the natural enzymatic action and gluten development. The poolish is mixed with more bread flour and fresh milled whole wheat. This bread has great flavor and is a great all around bread – $5/loaf
And for a bit of pastry…(drum roll……..)
Bear Claws! Made with an enriched danish style dough that is full of milk sugar, eggs and butter, rolled out, spread with an almond paste filling that has more sugar and a bit of cinnamon to round out the flavor then rolled up and sliced into bear claw shaped pieces. After baking topped with a honey glaze, ’cause bears love honey! Yum! 2/$5
We’re back…
We got home tonight (Thursday) on the 7:20 ferry, after driving from Portland this morning in heavy rain. The weather got better as we moved north, only to find the Major Detour around Ferndale due to flooding on Slater Road and Marine Drive.
We are looking forward to seeing you all Friday evening. Our intention is to participate in whatever it is that happens in the wine shop when we are away, and we are very much looking forward to seeing you all!
…Sort of…
There is no easy way to say this; for the past two weeks it has been impossible to mention without crying, and it is still too tender to provide details.
The short version is that shortly after we left on January 23, Cooper’s cancer started overwhelming his defenses. In southern Oregon new x-rays revealed widespread intrusion of tumors into his lungs. His breathing became increasingly labored over the next several days. A last-ditch antibiotic against any complicating infections failed to provide him relief, and we were forced to let him go on February 1, two weeks ago.
Coopie was a beautiful, resourceful, playful, creative, and loving being who constantly manifested his Aliveness with Style and Grace. And maybe because we were uniquely blessed to have had him in our lives these last eight-plus years, his absence is a Tangible Void. All of us who lose beloved dogs know this particular Grief. As our friend Leigh put it, over time the pain of loss will get mellowed by the sweetness of warm memories. In the meantime there is a Big, Big Hole in our lives…
lummi island wine tasting february 10, ’17
(note: some photos will enlarge when clicked)
Bread this week
Pain Meunier – also known as miller’s bread as it was developed to honor the millers who mill the wheat. Always a popular selection. Made with bread flour and fresh milled whole wheat as well as cracked wheat and wheat germ. This bread pre-ferments a portion of the flour, water, yeast and salt overnight before mixing the final dough. A delicious bread that makes great toast -$5/loaf
Fig Anise – Ever since introducing this bread last summer it has become very popular. Also made with bread flour and freshly milled whole wheat it includes dried figs, honey and anise. Lovely mediterranean flavors that make this bread go well with meats and cheeses- $5/loaf
And for a bit of pastry –
Chocolate Babka Rolls – Made with an enriched dough that is full of sugar, eggs and butter, rolled out, spread with a dark chocolate filling made with more butter, sugar and a touch of cinnamon. These are delicious. Be sure and get your orders in early as always with pastry I can only make a limited number- 2/$5
February schedule update
We remind our Faithful that although the shop is officially “closed” through February, it will be open for a number of Bread Fridays over the next several weeks, with Sue A. pouring.
Those of you on the bread-order email list will hear from Janice the weekend before each such Friday, and we will update this blog each Friday AM to confirm schedules. Through most of February, tastings will be Impromptu and communal, and purchases are, of course, encouraged and welcome!
We will reopen on our regular schedule either Feb 24 or Mar 3.
Sonoma Rain
While it has been snowing all week on Lummi Island, it has been raining all week here in Sonoma. Today is promised an additional 1-2″ accumulation. The ground is totally saturated, so it sits in pools or runs to lower ground. Here is a pool on top of the lawn (yes, there is grass under there.) Supposed to get a few dry days starting tomorrow, when we will start our trek home.
lummi island wine tasting feb 3, ’17
(note: some photos will enlarge when clicked)
Bread this week
Whole Wheat Ciabatta – Made with bread flour and fresh milled whole wheat, a bit of olive oil and two different pre-ferments, an italian biga and a poolish; each brings different flavor characteristics to the bread. The dough has a lot of water, making for a very slack dough that can’t be shaped, merely cut into pieces before baking. All of this adds up to very flavorful artisan bread -$5/piece
Prairie Bread – This bread reflects all the goodness of the prairie, made with a mix of bread flour and fresh milled whole wheat, oats, and cornmeal, and using a poolish preferment. Then loaded up with poppy, flax, sesame, sunflower, and pumpkin seeds. A little brown sugar brings a nice touch of sweetness to the bread. A nice loaf all around loaf – $5/loaf
And for a bit of pastry –
Pain aux Raisin – Made with the same laminated dough used for croissants, but it is rolled out, spread with luscious pastry cream and sprinkled with golden raisins. Then rolled up, sliced and baked. These are my favorites! Be sure and get your orders in early as I can only make a limited number- 2/$5
Wine shop winter schedule
We remind our Faithful that although the shop is officially “closed” through February, it will be open for a number of Bread Fridays over the next several weeks, with Sue A. pouring.
Those of you on the bread-order email list will hear from Janice the weekend before each such Friday, and we will update this blog each Friday AM to confirm schedules. Through most of February, tastings will be Impromptu and communal, and purchases are, of course, encouraged and welcome!
We will reopen on our regular schedule either Feb 24 or Mar 3.
New Ikea prefab Börder Wåll draws White House interest
lummi island wine tasting January 27, ’17
(note: some photos will enlarge when clicked)
Yes, Bread this week!
Buttermilk Currant – Made with a mix of bread flour and fresh milled whole wheat. The addition of buttermilk makes for a tender crumb and honey and currants add some sweetness. Just a bit of rosemary really enhances res the flavor a flavorful bread that makes great toast -$5/loaf
Buckwheat Walnut & Honey- Made with a mix of bread flour and fresh milled whole wheat. The addition of buttermilk makes for a tender crumb and honey and currants add some sweetness. Just a bit of rosemary really enhances res the flavor a flavorful bread that makes great toast -$5/loaf
And for a bit of pastry –
Chocolate Croissants – Delicious laminated croissant dough, filled with dark chocolate. Beautiful crisp layers and luscious chocolate make for a pretty fabulous pastry. Be sure and get your orders in early as I can only make a limited number- 2/$5
Wine shop winter schedule
We remind our Faithful that although the shop is officially “closed” through February, it will be open for a number of Bread Fridays over the next several weeks, with Sue A. pouring.
Those of you on the bread-order email list will hear from Janice the weekend before each such Friday, and we will update this blog each Friday AM to confirm schedules. Through most of February, tastings will be Impromptu and communal, and purchases are, of course, encouraged and welcome!
We will reopen on our regular schedule either Feb 24 or Mar 3.
Chez Nous
At the moment we are camped at Harris Beach State Park near Broookings, OR, a lovely spot, on our way to Sonoma for Grandparent duty. Wishing you all a Festive and Meaningful Groundhog Day, and that one morning soon we may all wake up from the Dystopian Nightmare in which we find ourselves.
2072 Granger Way