By Jennifer Crain
Her grandfather bought the family grocery and hardware store in the village of Silverton, on the shore of British Columbia’s Slocan Lake, in the 1960s. He and his wife ran the store along with their three sons. Murillo’s father returned to settle there as an adult to help run the store, her mother became the butcher, and the small scenic town became Murillo’s birthplace and the source of her earliest memories as well as her work ethic.
“Everybody was there and everybody took care of the work,” she remembers.
Perhaps it’s Murillo’s early exposure to a small community’s close-knit character and homespun buying habits that makes her a dream-seeker when it comes to her own retail store, Little General Food Shop, which she opened in downtown Olympia in the spring. Though she didn’t want to re-create the past, Murillo says her desire to open the store was influenced by her Canadian hometown and the distinct personalities of neighborhoods she’s experienced in larger cities.
“Visiting Vancouver and other places, some of the neighborhoods are more defined because people don’t have to leave them to get the amenities that they need. I was sort of going for that kind of a thing,” she says, adding that she thinks downtown can use a general store to serve those who work at the Capitol, visitors to the city, downtown businesses and, perhaps, become a catalyst for would-be downtown dwellers. “If you can make it more appealing and easier to live downtown, then I think people would.”
The store’s open design and tempting merchandise makes it an ideal meet-up spot. Here is a place where you can browse and buy, nibble and chat, lunch and people-watch. The latter happens best while tucking into a paper-wrapped sandwich from The Bearded Lady, seated on a bright orange metal barstool at the wooden lunch counter that’s nestled along a bank of windows at the front of the store. It’s a neighborly place, even if you’re only grabbing a solo lunch.
Murillo credits the store’s welcoming vibe to local designer Roussa Cassel, who conceptualized the interior. Cassell, who also designed the Capitol Boulevard location for Olympia Coffee Roasting Company, says her role was to help Murillo figure out the flow of the space. The two decided to remove some interior walls, take out the lowered ceiling, and incorporate glass into the divider that separates the back area from the main shop. Cassel is the one who placed the counter at the windows, noting that she and Murillo prioritized “opening it up as much as possible and creating a connection between the outside and the inside.”
The bright color scheme and whimsical nature of the interior is homey and sweet. The orange barstools are matched by light fixtures of the same color and the back wall is painted by Olympia artist Scott Young in William Steig-style miniature scenes. The woodwork, bins, and shelving are light maple and the store is studded with a few antique finds, such as a giant wooden spool Murillo bought from a lumber dealer in Shelton—a find she adorns with pussy willows and stacks with jams and English crackers.
As far as stocking the store, Murillo operates from a single, simple idea: to sell the kinds of foods she likes to eat. Little General’s coolers contain a broad range of delicious looking finds from near and far. There are plenty of local and regional delicacies, such as Olympic Provisions charcuterie out of Portland, Flying Cow Creamery’s yogurt from Adna, and Peace, Love and Raw’s RawNaimo bars, made three streets over. But what makes the store a wonder, and different from other food retailers in town, is a broad selection of imported specialty foods, from the decadent (Italian buffalo milk butter, anyone?) to the quirky and fun.
“I have a weakness for coffee in a can,” Murillo laughs, picking up a tiny Illy can, like the ones she drank from in Japan.
Bottles of drinking vinegar are on a shelf on the far wall, a throwback to the days before carbonation (people mixed vinegar with simple fruit syrups to make a drink that’s enjoying a comeback, called a shrub). The shelves are also full of small bottles of artisanal goods, what Murillo calls “dish makers.” These are the sauces and condiments that make something like sautéed vegetables into a meal with character.
There are specialty mustards from Seattle’s Mustard and Co., for instance, tomato and garlic relishes, chutneys, and fine vinegars. These may cost more than the corresponding supermarket versions but they aren’t meant to be everyday purchases. A little bit of honey curry mustard goes a long way.
But Little General has plenty of everyday items as well. They carry selected fruits and vegetables, cheeses and crackers, and staples such as quinoa, couscous, and masa flour. Their most popular section is the grab-and-go cooler, with a wide array of foods made in Olympia. There are sandwiches from The Bearded Lady, plenty of salads from Nineveh Assyrian, and ready-to-eat pot pies from Pockets Full of Pie. Top it off with a RawNaimo bar or one of Cobb’s Treats’ peanut butter cups.
Drinks are covered, too. They stock a careful selection of wines, a number of beers, and specialty drinks such as local ciders from Whitewood Cider Company.
Murillo says she’s already brought in new items at the request of her customers and is working closely with businesses such as Nineveh Assysrian to customize the experience for shoppers.
“There’s a really good communication channel already it’s great to be able to have that symbiotic sort of local business relationship,” she says. “It’s one of the best things that’s happening. I’m hoping things like that (offer a way of) changing the way people do the grocery shopping experience.”
313 Fifth Avenue SE in Olympia
By Katie Doolittle
Why do U-pick? When I asked my friends for their perspective, I expected to hear about the practicalities–the break in price point, for instance, or the quality control benefits of personally hand-selecting each berry.
Yet while these are certainly valid factors, the main draw is emotional. “I still remember doing U-pick with my grandparents as a kid,” Bethany Bidwell reminisces. “We had fun doing it. We also were proud of my grandmother’s jam because we ‘helped pick the berries.’”
Sara Hanna, a local mother of three, concurs. She points out the pros of U-pick from a parenting perspective. “I think the benefit of U-pick berries—and going to a farm to get veggies—is teaching your children where food comes from. For those of us who don’t have an area for a garden, U-pick is a great place to teach our kids that berries don’t come in a plastic container from a store. They are grown on bushes and in the dirt.” She adds, “How lucky are we that we live in this beautiful state where we have the opportunity to experience that with our families?”
Megan Conklin, another local parent, has some practical tips for first-time families picking. Time and amenities should definitely be considered. How long will picking take? Should the need arise, can you buy pre-picked berries? Does the farm have restrooms available for pickers? Conklin says, “We love to go pick strawberries at Spooner’s. With four kiddos, it is by far the easiest berry to U-pick. They are so big that you are done in fifteen minutes!”
Some additional advice: it’s always best to call ahead or check the website to see if the crops are ready for picking. Unless otherwise noted, assume that you should pay with cash. Finally, if you’re looking for a farm outside the Olympia area, check out pickyourown.org; they offer a detailed list of the nation’s U-pick farms, organized by state and county.
Without further ado, here are seven Olympia area U-pick farms.
Strawberries and Raspberries
Strawberries are generally available in June and July, although weather and demand affect the season. U-pick raspberries tend to be available in July and August.
Spooner Berry Farms (3327 Yelm Highway, Olympia) opens daily from 8am to 6pm for strawberry picking. The 2014 price for U-pick is $1.65 per pound. Portable toilets are available for pickers. A tractor pulls the Berry Express from the U-pick pay station to the U-pick plants. The farm provides wire baskets lined with cardboard cartons for picking; you take the berries home in the carton. Pay by cash, check, or card. Phone: 360-456-4554.
Pigman’s Organic Produce (10633 Steilacoom Road SE, Olympia) offers U-pick for both strawberries and raspberries. As the name suggests, they are certified organic. Generally, they are open for picking Monday through Wednesday, 10am to 5pm and can also open by appointment. U-pick strawberry prices for 2014 are $2.75 per pint, $14 for 6 pints (a half-flat), and $27 for 12 pints (a flat). Phone: 360-491-3276. Email: PigmansProduce@gmail.com.
Depending on weather and the specific berry varieties grown on a farm, blueberries can be available as soon as mid-July and as late as early September.
The Black Lake Blueberry Farm (3105 – 54th Ave SW, Olympia) doesn’t use any pesticides on their crops. Restrooms are available for pickers. Bring your own containers to take home the berries. Please note that the fields are closed on rainy days. Pay by cash or check. Phone: 360-480-2452 (no calls after 8pm, please).
Carr’s Blueberry Farm (3844 – 1/2 Gull Harbor Road NE, Olympia) is certified organic for all crops grown on the premises. The 2013 U-pick blueberry price was $2.25 a pound. Pre-picked berries are also available. Bring your own containers to take home the berries. Open seven days a week, dawn to dusk. Pay by cash or check. Phone: 360-352-3622.
Friendly Grove Blueberries, formerly known as Dan and Crown Blueberry Lane, (3102 Friendly Grove Road NE, Olympia) grows organic blueberries. The 2013 U-pick price was $2 a pound for most of the season, but at the end of the season they sold for $1 a pound. These farmers loan sunhats to pickers. Phone: 360-357-3837.
Gile Blueberry Farm (3641 Gull Harbor Road NE, Olympia) is open daily from 9:00am to 8:00pm. They have containers for picking and, if necessary, boxes for you to take home your berries. Pickyourown.org lists their 2014 per pound prices as $1.50 for U-pick and $2.25 for pre-picked. Phone: 360-352-4847.
Teddies Berries (6344 – 123rd Ave SW, Olympia) minimizes use of pesticides and other chemicals. Bring your own containers to take home the berries. 2013 pricing was $1.30 a pound for U-pick, with $1 “retro pricing” at the end of the season. Pay by cash or check. Phone: 360-357-8370. Email: email@example.com.
Thrifty Thurston highlights inexpensive family fun in Thurston County. The weekly series focuses on family-friendly activities throughout our community. If you have a suggestion for a post, send us a note at firstname.lastname@example.org. For more events and to learn what’s happening in Olympia and the surrounding area, click here.
May kind of just got swallowed up, didn’t it? Where’d it go?
I’ve been really enjoying the beautiful weather we have been having this spring. I’ve seen a ton of dragonflies sunning themselves on my pea trellis. I have been a super lazy gardener this year. I had a lot of things eaten by deer (which may have sent me into a mini-meltdown) but I rallied and decided not to worry about it.
That’s my gardening philosophy this year.
By Kate Scriven
Everyone’s lives are busy. We are pulled between different obligations and responsibilities and try to balance these with recreation and friendships. And often, whether social or business related, we need a place to meet. Gather with friends to catch up, meet a committee for a planning meeting, convene a focus group outside of work, or assemble with a monthly club.
Coffee shops abound in the northwest, but a busy Starbucks isn’t always conducive to conversation or collaboration needed at a small group meeting. However, there are some terrific venues for a great cup of coffee, some tasty eats, and space for your group to spread out a bit and accomplish their goals – business or personal.
Phoebe’s Pastry Café – 1800 Cooper Point Rd SW Bldg 13 in Olympia
This Westside coffee shop, bakery, and deli is a gem hidden in plain view. Tucked on the edge of a vast office park just above the busy Trader Joes/Barnes and Nobel shopping area and just below the Olympia Auto Mall, Phoebe’s is a place you should know. Their hallmark is their amazing baked goods. However, they serve locally roasted Batdorf and Bronson coffee and a full menu of salads, soups and sandwiches (including amazing breakfast sandwiches).
The space is comfortable, spacious, and gives patrons room to breathe. Booths and tables fill the space and are easily combined for groups. Outlets are conveniently place around the walls for laptops or other meeting “gear.” This writer can often be found in a booth tapping the keys, Americano in hand, or planning the publishing calendar with the ThurstonTalk team.
Traditions Fair Trade Café - 300 5th Ave SW in Olympia
Traditions is centrally located in downtown Olympia just across from Capitol Lake. With a view of the lake and Capitol dome, it’s a perfect spot to bring groups new to our city. However, the long-standing Olympia café plays host to many local get-togethers, group gatherings, and club monthly meetings.
While there are not private spaces, the large café and broad range of food and beverage choices make it an easy choice to accommodate groups of all sizes. There is even performance space available, as the café often hosts live music events. Call ahead if your group would like to access this unique feature.
In the spirit of community – both in Olympia and the greater world – Traditions is a welcoming place to create connections and promote conversations.
Forrey’s Forza Coffee – 130 Marvin Rd SE Suite 130 in Lacey
Forrey’s Forza is just over a year old and has already become a neighborhood gathering spot. Enjoy great coffee, a full menu of food options including owner Tom Forrey’s famous pies, along with beer and wine. A great feature of Forrey’s Forza is their meeting room. Off to one side, the room has enough seating for 12-15 people around two tables. There is also a flat screen TV which, with an HDMI cable, can connect to your computer for presentations or group viewings of online meetings.
The space is open for anyone to use, however, they do require reservations as the space is popular and books quickly. While there is not a “rental” fee for the room, you must purchase a $25 gift card when you reserve. This can be used to purchase food or beverages for the meeting itself or simply tucked in your pocket to use later. If a private space with a door that actually closes is what you need, Forrey’s Forza is for you.
Mud Bay Coffee Company – 1600 Cooper Point Rd SW in Olympia
Also on Olympia’s Westside, Mud Bay Coffee Company has a warm and inviting small café atmosphere. But beyond the rock-clad fireplace lies a small, intimate conference room available for meetings of up to 18 people. While this room is utilized as seating for the main café when not reserved, it is often booked for its light, bright space and central location.
Use of the room does require reservations and a fee for use. However, if you are leading a more formal meeting and needing space for small group work, it’s worth the cost. The space is flexible with moveable tables and chairs and the friendly staff is very accommodating should you need special arrangements for your meeting. Just call – the friendly staff can set it up for you.
The Bread Peddler – 222 N Capitol Way in Olympia
Many of us are familiar with this bustling downtown eatery. Beloved for its fresh breads and pastries as well as the homemade soups and sandwiches, the space has now expanded to include a very spacious banquet room with seating for 20 to 30 people. The room is tucked behind the kitchens and is accessed through the shared hallway in the main building.
Groups can reserve the space for no cost when ordering food and drink from the café. Simply order at the counter and head on back to the space. It is extremely quiet and private and has enough space to handle whatever configuration your group needs. Should you want to rent the space for a more formal event, the staff can advise you of the options available.
Olympia proudly boasts many local farmers and agripreneurs. A ‘Buy Local’ vision permeates our community. What better way to support local families than shopping at a farmers market. Farmers markets are more than simply buying local produce. They create community. Talk to local farmers that painstakingly grew the food that you are putting on your family’s table. Visit one of these farmers market during throughout the summer and early fall and dine on delicious produce.
1515 Harrison Avenue West in Olympia
Tuesdays from 4:00 pm – 7:00 pm
Celebrating its fourth season, the West Olympia Farmers Market is truly home grown. Neighbors walk to Gloria Dei Lutheran Church to find their favorite vendors. The market hosts local musicians and often includes a raffle. Learn more about vendors and special events by following their Facebook page.
Intersection of Capitol Boulevard and Israel Road in Tumwater
Wednesdays from 11:00 am – 2:00 pm
This mid-day market features many picnic items and specialty foods that you may not find anywhere else. Grab lunch and then shop local vendors for what’s going on your table for dinner. This market is also a local favorite for finding unique artisan gifts. Many Wednesdays are themed so watch their calendar for special events. You can also connect with the Tumwater Farmers Market through Facebook.
700 Capitol Way N in Olympia
Thursdays through Sundays from 10:00 am – 3:00 pm
The granddaddy of local farmers markets, the Olympia Farmers Market is a fan favorite. Local farmers display their produce alongside artisan crafts, plants, bakery treats, and meat vendors. Grab everything you need for a fresh dinner. Delight your taste buds at the food vendors, while listening to local music. Grab a scoop of ice cream or a balloon animal for the kids. Read a complete story on entertaining your kids at the Olympia Farmers Market by clicking here. Watch for special events on Facebook.
301 Old Hwy 99 SE in Tenino
Saturdays from 10:00 am – 3:00 pm
Now in its tenth season, the Tenino Farmers Market brings you the divine local produce from this corner of Thurston County. The market hosts special events like Salsa Saturday where visitors learn how to make sweet, savory and classic salsa using seasonal ingredients. Get updates on what vendors will be stocking by following their Facebook page.
17835 State Route 507 in Yelm
Sundays from 10:00 am – 2:00 pm
When your refrigerator is bare at the end of the weekend, head over to the Yelm Farmers Market. Local produce, baked goods, and pastured meat and poultry are popular staples at the Yelm Farmers Market. Many of their local vendors are featured on their Facebook page.
Huntamer Park in Lacey
July 12, August 9, and September 13 from 10:00 am – 4:00 pm
The Lacey Community Market is an eclectic mix of traditional and non-traditional market items. Find seasonal produce alongside handmade crafts. Snacks sold onsite will keep you fueled to visit all the vendors. The July market day focuses on Yard & Garden, August features Family Fun and September highlights pets. Find the event schedule for each market day here.
I have a confession. I love to mess up a perfectly good recipe, on purpose. I adore any recipe writer who is detailed and precise about their explanations and measurements. It helps me figure out how far I can veer before crashing into disaster. Becoming a decent cook is similar to any skill in life. Once you learn the basics you can begin tweaking, fiddling and meddling until you find your pulse. Your mark. Your touch. Typically, I try to follow a recipe exactly as written on the first attempt. Any attempt after, however, is fair game. Even at first attempt, I am liable to cut diagonally instead of vertically. I might add a handful of chopped basil instead of measuring it out precisely to 1/4 cup. I want to stay within the confines of the recipe without letting it confine my spirit, my passion for food. I, more than most, can become so lost in perfectly executing the details that I completely forget to enjoy myself. The final product may look and taste perfect but it will lack heart, soul and passion.
I’m really trying to remind myself of this lesson, especially lately. I fear I have gotten into a spell of looking a life as far to precise and perfect. As a set of skills I must develop and execute to succeed. As though anything in life that is executed perfectly, without heart, ever inspires anyone, including me. Inspiration is a feeling you get when you see someone else showcase a part of themselves that comes from a deep spark within. Perfection has nothing to do with that spark. This recipe falls right into that opportunity. Originally taken from Molly Wizenbergs book “A Homemade Life”, it is dictated with precision. She tells you how much to use, how thinly to slice and which way to cut and shape each vegetable. It doesn’t really matter. Really. I chopped and seeded with abandon. I measured and guessed. I threw in a bit of curry powered, garam masala and nutmeg. It still tasted delicious. In fact, I got so wrapped up in the process that I completely forgot to take a final picture. I think, in spirit, that is best. Then you never know what it was “supposed to” look like. You will only know what you created, how it tasted on your tongue and the way it made you feel when you were creating and that is all you need to know.
Position rack in middle of oven and preheat to 400 degrees. Arrange eggplant rounds in single layer on rimmed baking sheet. Pour 2 Tbsp olive oil in small bowl and brush onto eggplant. Flip slices and brush second slices as well, taking care that each as a thin coating of oil. Bake for 30 minutes, flipping slices halfway through, until soft and lightly browned on each side. Remove from oven and cool. (You can do this step a day or two ahead and refrigerate)
Warm 2 Tbsp olive oil over medium-high heat in a Dutch oven or large, deep skillet. Add zucchini and cook, stirring occasionally, until golden and just tender, 10—12 minutes. Remove it from the pan, taking care to leave behind any excess oil and set aside. Reduce heat to medium and add onion. Add a bit of oil if pan is dry. Cook, stirring occasionally until softened, about 4-5 minutes. Add bell pepper and garlic and cook, stirring occasionally, until just tender, but now browned, about 6 minutes. Add tomatoes, salt, thyme, and bay leaf and stir to combine. Reduce the heat to low, over and cook for 5 minutes. Add eggplant, zucchini, stir to incorporate and cook until everything is very tender, 15-20 minutes more. Taste and adjust the seasonings as necessary. Discard bay leaf and stir in basil.
Serve hot, warm or room temperature, with additional salt for sprinkling. This dish is even better a day or two later, as the flavors get time to mesh.
1 lb eggplant, sliced crosswise into 1-inch-thick rounds
1 lb zucchini, trimmed, halved, lengthwise and sliced in to 1/2-inch thick half-moons
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme
1 bay leaf
1/4 cup finely chopped fresh basil
I will begin this post with a great deal of apologizing. It will be the kind, however, that is done by any good friend that has been gone for far too long. The kind of apology that occurs after I knock the door, you open and I thrust a delicious dessert, still warm from the oven; begging to be drenched in vanilla ice cream and consumed. That is the only way to apologize for such an unexplained absence. I am not only apologizing to you, my dear friend, but to Molly Wizenberg. Writer of “A Homemade Life”, creater of the blog “Orangette” and my current personal hero. I believe the next few posts will be a direct copy of every recipe from her book. I can’t help myself. In my defense, she really should not have written such beautiful stories and recipes to match. As with any good idea, I want to try everything she writes about because she makes it all sound not only incredible, but familiar.
Familiar in the way you feel about your best friends spaghetti sauce and the way it always fills your house with the smell of love, comfort and safety. Familiar in the way that your favorite cookie recipe automatically makes everything feel right, even if they whole day fell to pieces. I want to make every recipe in Molly’s book because I feel like I know her and thus know the food she makes. I not only want to taste it all, I want to feel the way she feels when she eats it. Powerful stuff. So forgive the next few posts as I lavish adoration and attention. She may or may not be my idol right now, but I’m sure it will be evident the former is true.
I hope, only hope, to find some way to convey that feeling to everyone here. I want you to try these recipes that I create, not only because they will feed your bellies but because they will nourish your soul. I want to become familiar with y’all. In that spirit, I’m going to make it clear that my absence has occurred due to a family move to Austin, Texas. We are simultaneously settled, settling and unsettled. I’ve been inspired and found a renewed energy around being in the kitchen. I can’t wait to share what I’ve been doing. Tonight, however, I start with Molly’s Tarte Tatin.
It doesn’t look glamorous, and isn’t even the very first thing I would choose if waiting in line at a local bakery. I would be the fool in the end. This is astounding. My husband likened it to “creme brulee but better”. It is really best warm and served with a simple vanilla ice cream. I landed on this recipe because Molly described it as “a housewife in stilettos” and “it doesn’t dally with small talk. It reaches for your leg under the table”. Who wouldn’t want to eat something that is described with such passion? I know I am first in line. In fact, bakeries should really start describing their pastries in a similar manner…I would love to see what they invent.
Molly recommends puff pastry and I bought what I thought was puff pastry but was called Filo Dough. I’m not sure if they are really the same thing but it worked just fine. I just skipped the step where she asks you to roll out the dough really thin. I actually think I put to little dough in the pastry and would just put all of it in next time. It was still heart stopping and phenomenal…I can’t imagine how much better it would taste with even more dough. I may have just fainted from elation while writing that last sentence.
I also made a choice to buy whatever crisp, sweet apples I could find and used whole wheat pastry dough. Small changes but it didn’t seem to alter the incredible complexity of taste…as long as butter and sugar is involved…you are typically set. Since I don’t want to completely steal Molly’s thunder, I am making you go to her original post for directions. It’s the least I can do for a woman who talks about food the way a person might talk about a lover.
Juice of 1 lemon
1 1/2 cups granulated sugar
5-6 large Apples
6 Tbsp (3 ounces) unsalted butter
About 14 ounces puff pastry
A friend of mine had posted a link to a recipe for home made goldfish crackers a few months ago. I tried the recipe and my son gobbled down the entire batch, along with an entire group of mom’s I meet with on Monday mornings. It was such an enormous hit I thought often about making them again. Just as I got up the motivation I saw another post by a food blogger I follow that made spinach crackers. Whoa. The two recipes began making love in my mind and made this little baby. It was born from a desire to make great crackers with even more nutritional punch. My first attempt was soggy and sticky. I added more flour and less water and got a winner.
Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. Or just use 1 baking sheet and bake 2 separate batches like I did. In a large bowl, whisk together the dry ingredients (flour, sugar, salt, dill). With a pastry blender (or two forks), cut in the butter into the flour mixture until crumbly. In a blender, blend the water and spinach until smooth. Now pour this into the flour and butter mixture. Stir this mixture until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.
Split the dough in half. On a non-stick mat or lightly floured surface, roll out one half of the dough very thin (1/16th inch). Cut with cookie cutters or with a pizza roller. Gently lift off with fingers and place on prepared sheet (no need to space far apart as they don’t spread). Repeat as necessary. Sprinkle with more salt (I used Herbamare and it tasted amazing!) Bake for 9-10 minutes, rotating pan half way through baking to ensure more even baking. Crackers should be lightly golden when ready. My crackers took 10 minutes, but watch closely after 8 minutes. Be careful because they burn quickly. Cool completely on baking sheet and serve immediately. Store leftovers in a glass container.
1 & 1/2 cups (5 oz) 100% whole wheat flour
1 1/2 tbsp sugar
1/4-1/2 tsp salt (I used 1/2 tsp), plus more for sprinkling
1 tsp dried dill weed (or other herbs/spices of choice)
6 Tbsp butter
1/4 cup water
1 cup fresh spinach (30 grams)
2 Cups Cheddar Cheese, grated
I know at every post you read you deeply wish I would just show up on your door step with everything cooked and ready for your immediate consumption. I know your drool at every photo, short circuits your keyboard and you’ve bought 100 in the last two years I have been posting. I know you bookmark the recipes with every intention of trying them on some night when inspiration and energy consumes you, only to discover you end up falling asleep on the couch every night with a empty bowl of ice cream on the coffee table. Oh I know. I know because I do it to. I bookmark recipes from other blogs and tear out photos and inspiration from magazines and Pinterest. All the while wishing they would just materialize in front of me so I could eat it. Sometimes it is not the baking and cooking I enjoy so much. It is actually just the eating. I also know how excited I would be if some of my favorite bloggers were just happening to sell their baked goods. I would probably pee my pants due to complete elation if I knew I could buy these goods and the proceeds would go to benefit my local food bank. I just might have a heart attack if I could also meet these bloggers. Guess what? It’s happening. Jenni from The Plum Palate is putting together an incredible event to benefit the Olympia Food Bank. You should check out her write up for the full details but I can promise incredible food from eight local food bloggers at only 1$ per item. Seriously? You gotta do it. Oh and did I mention there will be a raffle to win gift certificates to some incredible local bakeries such as Bearded Lady, San Francisco Street Bakery, Blue Heron Bakery, 8 Arms Bakery, and Bonjour Cupcakes.
Both cash and food donations will be valid for tickets you can exchange for baked goods. And remember, the food bank accepts both perishable and non-perishable items. That means you can donate almost anything, from a package of pasta to a bunch of carrots. I will be there from 5-7 and I will be making the following:
Visit our Facebook event page. Come down. Enter a raffle. Donate and eat some food all for an incredible cause.
Friday, April 27 from 5-10
Located at Make Olympia street market at Arts Walk, 100 block of Columbia
All proceeds benefit the Olympia Food Bank
1$ or food donation for each baked good
Raffle with gift certificates from local bakeries
Bloggers that will be participating: