Whaling Museum, Day 1, Working Waterfront Day

Big and exciting things happening this week. Big gig, and two big birthdays. Store moving along swimmingly, going to see Gorillaz next week and we are one step closer to the Calico 5th Anniversary Party, Friday October 15. Cannot wait. We have, literally, the perfect menu planned.

Today was beautiful and perfect out. A warm day followed by a cool and crisp afternoon. Seeing the waterfront on the observation deck reminded me of summer, and what I love about New England.

Totally exhausted. But here are some photos of today to keep you entertained. Tomorrow will post Brunch photos :)

Goodnight Moon.

Perfectly Golden Tofu (FINALLY!!!

For vegetarians fried tofu is an out-to-dinner must. It is delicious, relatively health if covered in the right kind of sauce, but most importantly (to me) it is crunchy. I love covering them in home-made buffalo sauce (with earth balance instead of butter) and serving them on top of salads, or on a baguette with my favorite toppings, etc.

It is versatile, and most meat-eaters and veggies alike love it for its protein and lack of calories and carbohydrates.

Frying it at home, however, is not as easy as it seems. Splattering grease? Yes. Soggy and gross? Yep.

So here is how you do it, and here is a delicious sauce to serve with brown rice, sauteed veggies, or anything else you might be craving...

Cut the tofu into 1 inch cubes, or triangles and place on a cookie rack that has been lined with cheese cloth or paper towels. Place the cubes apart and put in the fridge overnight. This is the MOST important part of cooking tofu, DRAINING ALL THE WATER OUT!!

Salt and pepper the tofu, or season with whatever you would like, cumin, coriander, curry powder, etc. and in a large skillet heat about 1/3 inch deep of regular olive oil on medium high. Make sure the oil is SCREAMING hot and slowly place the cubes in the oil, far enough apart that they are NOT touching. (this will cause you to STEAM the tofu, instead of frying it... ew!)

Let the tofu fry on each side for about 1.5 without touching it at all. This is important because it allows the little crunchy exterior to form without breaking the tofu and causing it to get soggy. After all sides are golden brown, take them out and place them on paper bags to drain all the excess oil.


Simple Stir Fry Sauce

2 cloves garlic, mincied
1/2 small sweet onion, minced
1 tablespoon soy sauce
2-3 tablespoons orange juice
crushed red pepper flakes to taste

Sautee the garlic and onion on medium, allowing to soften but not burn. add the soy, o.j. crushed red pepper and any other seasonings you may like (garam masala, curry, etc.)

Let reduce for about 5 minutes and toss tofu cubes in and serve with veggies or rice!

enjoy <3

Inspirations for our space

A dream I have had since I was a little girl. My own place. My very own place. Making other people happy, bringing people together through food, something I have enjoyed being a part of and doing since as early as I can remember.

What an exciting time it is coming up. We have so many ideas... I have never had so much faith in something I was about to do in all my life...

Here are some of our inspirations...






We are opening a place. Our dream. Our own bosses, cooking, baking, eating, laughing, sharing it with you...

Apple Crumb Coffee Cake

So I suppose that if Nicole and I do yoga at least 4 days a week then I can make myself things like this ? Post-workout munchies. Needed something sweet... Cookies? No. Brownies? Nah. Coffee cake and ice cream? Now you are talking.

Recipe to follow tomorrow. Too tired to type. Must eat.

Whaling Museum Gig (wowza!)

Is this our first "real" gig? Heck no! But this is certainly the best one so far... (John's Art Opening was pretty awesome, too bad I don't have photo's from that one!)

Our menu is short, sweet, simple, but good...

Cheese plates, Spreads, Compotes, Pastries, Soup?, all individual servings and perfectly flavorful... Who knows what will happen but I promise it will be good... and this is where it will be...

Delicious&Quick (Fall) Menu for Two

Totally delicious lay-on-the-couch meal for a cold fall day...



First day of "cold" weather. I had to wear a sweater today. Something about it made me want a delicious bowl of corn chowder and fried tomatoes? I am (unfortunately) totally broke these days, so something quick, inexpensive and quasi-healthy is all I really want. "What better than a bowl of corn chowder?" you ask... To which I reply "not much..."

Corn Chowder Recipe

4 ears of perfect golden corn
1 c. fresh sweet peas
2 carrots, diced
1 small sweet potato, diced
1 smaller sweet yellow onion, diced
1 large clove of garlic
1 quart 1/2 & 1/2 ( do not skimp on this, you will regret it... there is nothing as thick and creamy as the 1/2 and 1/2... otherwise use a rue and add milk (ick!)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. jalapeno or crushed red pepper flakes
a couple of cloves (this is optional, i really like it with the sweet potatoes though... just enough for someone to smell, but not to overpower the dish)

Sautee onions, carrots and sweet potatoes for a few minutes until softened (wait for a little color on the onions). Add garlic and let soften for about one minute, do not let the garlic burn... add the corn and peas and sautee for 2-3 minutes.

Add the 1/2&1/2, salt, pepper, crushed pepper and clove and bring to a boil before reducing to low.
Let simmer for about 20 minutes and serve with your favorite piece of toast.

Fried Tomatoes



2 large, ripe tomatoes (buy something you can cut into 3/4 inch slices, make sure it is ripe, otherwise it will have no flavor)
1 c. panko bread crumbs, seasoned with a little salt and pepper
2 eggs, beaten
1/2 c. flour, seasoned with s&p

Dip the slices of tomato into flour and shake any excess off. Dip into the beaten eggs and then into the panko, which are seasoned as to make sure the tomatoes have as much flavor as possible.

Fry on medium high heat in a skillet with olive oil and leave them for about 1.5 minutes on each side. Transfer to baking sheet and and bake on 400 for about 10 minutes. (You can make the tomatoes ahead of time and just do the baking off whenever you want to serve dinner)

Serve them over dressed mixed greens. They are totally delicious !



(the last pic is thrown in for good measure! everyone welcome our newest baby, henry <3 love of my life (tied with Ben, of course!)