it's amazing bread, he said.

We fell in love over bread.

The loaf—larger than my the width and height of my petite head, and baked in a building without electronic—was pumped with whole grains and coated with a powdery, delicate firm crust. Delicious and organic, the bread had travelled over five hours to get me to, and I gushed over every last bite.

Complications do come into this relationship's making, yet with such a profound love for things in a similar fashion, those things can eventually be forgotten, and last month, one year of our courting had been marked.

Before this, I had never met another who shared my (secret) love for wonderfully-made carbohydrates, and better yet, appreciated the artisan craft of breadmaking in such an intense nature as I did myself.

It comes back to that special, environmentally-friendly bakery that first sparked our interests to one another. The old-world, loaf-crafters of Hungry Ghost Bread of Northampton, Massachusetts (which I previously blogged about here) daily produces small doses of their inventory, in an amazing wood-burning brick oven.

Redefining ancient bread traditions into modernized masterpieces, the crew at HGB sculpt a multitude of flavors from simple French, potato, rye and local wheat, to thyme fougasse, semolina fennel, 8-grain pumped with chocolate (as seen above, that i'm chomping) and locavore flat breads made with local wheat, beets and squash.

As a special threat for my birthday this year, we traveled to New England together, to experience the bread jointly for the first time, rather than the various other times, we were enjoyed the loaves together, but just through words.

While, at some times, it seems far, far fetched, but our goal is to someday own a place like Hungry Ghost, taking what we love from their place and transforming them into something of our own.

holiday brunch bites at the jukebox

Hands down, my favorite early day eats are from the Jukebox Cafe of Boyertown, Pa. Retro-styled, family owned-and-operated, and low maintenance, the breakfast-and-lunch-only eatery has become a staple in my small town obviously for its simple, yet quirky mid-morning munchies.

While they boost on everything breakfast, from the usual fresh fruit-topped waffles and multi-ingredient omelets, they also encourage every season's best by offering an constantly changing supplement to their already established menu.

For my favorite fall-and-winter time of the year, they embrace all things pumpkin and peppermint, and of course, promote additional turkey-themed meals. The Holiday Benedict, seen above, a rendition of the beloved eggs benedict, is sculpted on two toasty rounds of cornbread, layered with chunks of November's popular bird, and dosed with perfectly-prepared eggs and hollandaise.

The Pumpkin Bread French Toast, seen below, is similar to their wide assortment of fruit-themed stuffed crispy toasts, is crafted around bread loaves they are prepared daily within the establishment, and then smeared with a cream-cheese filling that, with the ideal blending of cream cheese, ricotta, vanilla and cinnamon, it is apparent that a pumpkiny breakfast has never shined as bright as this platter.

Other must-haves of the Jukebox include: Hot Apple French Toast, made with slices of the season's finest apples, coated with cinnamon and baked to perfection and the Crab Benedict, similar to the turkey, but loaded with an addictive serving of amazing soft-shell.

give the gift of foodie prints

Food is permanently on my brain, which creates me to forever eat, drink, speak, squeal and gush over anything that's relatable to edibles. And, while some people wear their beaten hearts on their sleeves, I suggest it being better to wear the print of your last night's dinner proud-and-true on the outside of you.

Below, for the holiday season, I've compiled a handful of top-notch foodie pleasures, made locally and not so locally, to promote your adoration to eats, aplenty.

Dressing on the Side crafts cutesy limited-and-exclusive pen and ink designs from Arizona that, just like the one shown above, are ideal for those who are truly a foodie at heart. Being burger-obsessed, I gush at the above print, and could also sport any of her other designs, including the "Cupcakes are Cool" t-shirt and the "You Are What You Eat" with a pie slice symbolic of an "A".

Girlscantell is Philly-based and beautiful, inking attractive sketches on totes, coasters, oven mits, and much more. My favorite of her designs is her Kitchenaid mixer print, fully equipped with all the necessary attachments. Coming from a girl who welled up at the sight of her own icy blue Kitchenaid, it is a must-have for any baking space, and also, any item promoting it's fancy-schmancy machinery, is also a pleasured treasure to own.

Let's Get Healthy, a Josh Reames project, has sculpted screenprints that revolve around food, and furthermore, encourage the slow food movement. The Dinner Party t-shirt is a chaotic swirl of our kitchen's favorite cutlery, and comes printed on varying colors and sizes of v-necks. Also appealing is the store's "Ugly Organs" messenger bag that's durable and screams of good health. All funds raised from the shop's sales go to help to provide food, medical attention and education to children in the Philippines at the Gugma Child Development Center.

Mike Geno, another Philly-based artist, makes me proud by promoting his love for meat at large, especially his fascination with bacon. His bacon cards, which remind me of a statement a dear friend said to me recently ("you are the bacon to my cupcake"), are adorable and smile-creating, as are his various other meat paintings and pieces, such as other favorite, the heart-shaped "Bacon Love" print.

Sara Smedley is from PA Dutch Country and crafts textile prints on sturdy tableware and aprons. Her line of "butcher’s aprons" are partially inspired by what her grandfather wore when he cooked. Her modernized-looking kitchen companion is also sourced from a style similar to what Julia Child wore and quotes the French Chef saying, “It's a working apron, not a dainty thing. ‘Dainty’ doesn’t look professional in the kitchen.”

ChezSucreChez may not follow the print-based formality of this post, but it doesn't matter, because her monogrammed and cross-stitched pieces are excitingly adorable. Her Strawberry Sachet, popped with six lavender sewn berries inside, not only looks cutesy, but smells mighty fine, too. Also, she lives around my neck of the woods (Berks County, Pa), and I am quite pleased to have such a handsewn artist, locally.

cozy cuisine at coyote crossing

On a recent crisp evening, B and I briefly traveled to Conshohocken's Coyote Crossing where we were introduced and amazed by the cozy Mexican cuisine of Chef Carlos Melendez. Sculpting appropriate-sized portions with flawless amounts of spice, the chef's assorted menu of authentic tastes and textures was appealing and unforgettable, and easily became an eatery I'd plan to revisit time after time again.













Embracing the fall season, Coyote Crossing prepares two pumpkin puree cocktails that, coming from an obsessed squash lover, were top-notch. The pumpkin pie martini, rimmed with globs of honey and crusted with graham cracker crumbs, is a perfect desserty sip, which to me, could please my taste buds at any time of the day. The pumpkin margarita, which intrigued me because fruity-and-tequila are a well-known pair, but pumpkin-and-tequila? Something I had to try! Interesting enough, the taste was nicely balanced and light, and showcased why the eatery's margaritas are known as memorable.
The baby asparagus soup, blended with jalapenos and swirled with cream, was sophisticated and lightly spicy, offering B and I a highly enthusiastic introduction to Chef Melendez's handiwork.
The black bean soup served with sides of Mexican Chorizo, Ajo croutons and queso fresco that, when added within the creamy blend, pure pleasure was created.

The December salad constructed atop fluffy, fresh mixed field greens and layered with slices of pears and unseasonally-fresh strawberries, candied nuts and goat cheese, was tart and tasty. Drizzled with housemade balsamic vingrette, the salad course may have been something similar to what I've eaten before, but this time, it was done twice as good.


House made crepes pumped with Huitlacoche (Mexican corn truffles) dosed with a smokey poblano sauce were, most definitely, my favorite part of the meal. Huitlacoches, known as corn smut, are probably the best fungus I've ever allowed enter my mouth. The dainty gluttony of this plate has almost been indescribable, with the ideal matching of the velvet texture of the truffles with the sharp bite of the sauce, I could eat this combination every single night for the rest of my dear life.

The intermetzo was an icy mint-mulled mojito sorbet that pleasantly revealed any fullness that I had been so far experiencing. Delicate and light, the cocktail-inspired meal break was a scoop I could never forget.

The Tampiquena strip steak platter may have appeared a bit overwhelming, but the garlic marinated beef prepared additionally with adobo and herbs allowed me to receive my second wind of an appetite around the main course. Fresh and nicely zinged guacamole was also available with the dish, aside a roasted green tomatillo chicken enchilada, refried beans, and a decent side of sauteed poblanos with onions and cream.

Sculpted around one of the chili peppers that are the backbone of Mexican cooking, the Halibut Guajillo, dosed in a decent amount of the zesty, yet tangy sauce, defined what Chef Rick Bayless once said about the popular pepper: "These are workhorse chiles with a lot of dazzle."

The tres leches chocolate cake, decadent and comfortingly moist, would have any lactose intolerant sadling wishing for a second breath. Typically meshed with regular milk, cream and condensed milk, the triple dairy threat was dense and delicious, and was inescapable for me to have just one bite.
A dessert of flan seemed fitting to order in this establishment, but I would have been remiss if I hadn't after my ridiculously-sized mouthfuls. A sucker for sweets, the concluding silky caramel custard delightfully imbued with richness, was impressive and not overly sweet.

With such an overall positive experience at Coyote Crossing, I can't wait to see what Melendez cooks up next, but I would be just fine, if the Huitlacoche crepes stay on his menu forever.

sly fox's dale 10k honorary beer

Sly Fox's Brewmaster Brian O'Reilley + Dale Van Wieren

On Sat., Nov. 21, Sly Fox's brewmaster Brian O'Reilly tapped the brewery's new ceremonial beer, the Dale 10K. The Dale 10K, a hybrid of an amber Pils, Dubbel and Bier de Garde boosting 7.5 percent alcohol by volume, had been crafted to honor the victorious feat of Dale Van Wieren, who since the age of 21, now 59, tasted and documented glass-upon-glass of different liquid hops with his namesake beer being his 10,000th noted gulp.

My brother and I attended the event, supporting someone's amazing beer-love that captivates a challenge that I hope to someday do myself. At age 24, I am already three years behind the brew connoisseur. I plan to soon make up for lost times, or at least, attempt.

However, the Dale 10K, crafted to the Van Wieren's tastes (not a fan of the "overhopped" blends), was made as an one-off batch, equaling 22 kegs. His brew will be available until the taps are bone dry, so pay a visit to SF, pronto!


Click here to continue to a lengthy piece on Dale VW

wonderful whoopies, pumpkin-styled.

As thankful as any girl could be this time of the year, I gush at giving thanks to all those who I've rubbed 'bows with in the past year, as well as those I've crossed paths with solely through my delectable 'buds and dainty nostrils -- you are wonderful.

But, furthermore, I'd like to point out that if any holiday could be considered the ultimate celebration for a foodie, it would most definitely be Thanksgiving. In honor of my utmost favorite celebration, I lend the following pumpkin-punched recipe adapted from Brooklyn's Baked bakery because everyone knows this season wouldn't be the same if it weren't for our beloved, delightfully-orange squash.

Pumpkin Whoopies Pies pumped with Cream Cheese Filling

makes 12 sandwiches, double the amount of whoopies if palm-sized

for cookie:

3 cups all-purpose flour (i blend with whole-wheat)

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 T. cinnamon

1 T. ginger

1 T. cloves

2 cups packed brown sugar

1 cup veggie oil (or canola)

3 cups chilled pumpkin puree

2 eggs

1 tsp. vanilla extract

for cream:

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 oz. cream cheese, softened

1 tsp. vanilla

preheat oven to 350 degrees. line two baking sheets with parchment paper.

making the cookie:

in a large bowl, whisk flour, salt, baking powder & soda, cinnamon, ginger, and cloves together and set aside.

in separate bowl, whisk brown sugar and oil together until combined. add pumpkin puree and whisk thoroughly. add eggs and vanilla; mix well.

sprinkle flour mixture over pumpkin mixture and combine well.

drop heaping tablespoon of dough onto prepared baking sheets, 1 inch apart. bake for 10-12 minutes, until cookies crack on top and toothpick inserted in the center comes out clean. let cookies cool completely while you make filling.

making cream filling:

sift confectioners' sugar into medium bowl. in electric mixer, beat butter and cream cheese until well-combined and fluffy. add the sugar and vanilla to butter and cream cheese. don't overbeat, or cream will loose its structure.

assembly:

drop the filling on the flat side of the cookie and place another cookie on top. put the completed whoopies in the fridge for about 30 minutes to firm up before serving. whoopies will keep for 3 days.

mexican mocha minis

There is not anything better than a gift of a cookbook. I obsess over my cookbook collection, having to have the best new additions to the cookbook scene, as well as the oldie-but-goodies. However, sometimes the best books are those that are free, or more so, those that warmly belonged to another and then, were passed onto you.

My cousin recently gave me The Better Homes and Garden Homemade Cookies Cookbook, published in 1975. Packed with retro-styled cookies, bars, candies and teacake pastries, the hardcover kitchen companion was received at the most perfect time of the year.

Opting to start my Christmas cookie baking with a little bit of chocolate, I selected a recipe from the above-mentioned text, a 3-dozen batch of a walnut-packed, cocoa blend that undeniably proved that this baking handbook stuck around for obvious reasons.


Mexican Mocha Minis
makes 3 dozen

1 cup butter or margarine, softened
1/2 cup granulated sugar (or raw sugar)
1 teaspoon vanilla extract
2 cups all-purpose flour (or 1 cup all-purpose, 1/2 cup flax seed meal and 1/2 cup whole-wheat flour)
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso crystals
1/4 teaspoon of salt (or sea salt)
1 cup finely chopped toasted walnuts (or almonds)
1/2 cup chopped maraschino cherries (or more more choc-crunch, add chocolate chunks here)
powdered sugar for dusting


Cream first 3 ingredients. Sift flour with cocoa, coffee and salt. Gradually beat into creamed mixture. Stir in nuts and cherries. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 325 degrees for 20 minutes. Cool on rack. While warm, but not hot, dust with powdered sugar.