Have you seen these little breads before? I wanted to show these little guys off. Using gradma's banana bread recipe Eldon and Margaret have used the banana base and added a little fun...they have strawberry, chocolate chip, blueberry, pineapple (my favorite), a new 4 Berry and of course the ever popular banana nut. I have received 3 packages of 20-32 of this little breads. They are selling very well in my new Coffee shop. Which be the way I am already in the black , as a new business owner operating an already profitable business has been very fulfilling and a whole HELL of a lot of work. But thanks to Eldon and Margaret I have increased my product line at an affordabe price on a product that is worth having...plus it is something that Grandma would be super proud of.
I am always looking to increase the products I sell, so if you have any ideas or a product you'd like to promote like Jams, Jellies, Cindy is thinking about sending Kolaches, really any bakery item will do. Let me know. My home number is (502)413-5581, my cell (618) 306-1111.
Connie
p.s. our family is doing really well...I don't get to see them very much now that i am pulling about 15-19 hours a day. I am open form 6m-2pm I get in about 2:30 am make donuts and don't leave most of the time until 6pm. M-SAT. off Sun
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3 comments:
Hey, those look sharp. I'm glad they're moving good and we really appreciate the good words. Luv and Hugs, Eldon & Margaret & the 3 little farts
I didn't know Cindy could make Kolaches...that is a brilliant idea too!
Cindy - When are you going to teach Samantha? :-) :-) ;-) It may take more than one oven to keep the shelves stocked at some point....
FROM JUSTINA:
Cindy—Making Kolaces to sell in Connies bakery is a
truly inspired idea. I think its awesome that shes
doing so well. Our family rocks...
Anyway, here's how to make deer hash like Grandmas...
My mom know it best (ou can verify it with her), but I
think this is pretty much it...
So you cook the hell out of the meat til its falling
off the bones (covered, w/ a couple cups of water)...
seasoned with s & p, and sage (I add sliced onions and
garlic cuz I love em)... Scrape every last morsel of
meat off the bones (keeping in mind all the kids in
ethiopia)... Discard the BARE bones... Add to the meat
and juices a cup (or two) of water, in which you will
dissolve a tbsp (or two) of flour. Turn the heat down,
so you don't burn the gravy—it needs to simmer to
thicken. Stir it good to make sure there are no clumps
of flour you may have missed in the cup... Cook it
longer if you want it thicker and don't be afraid to
add more flour or water if it looks like it needs it.
When I used to help grandma make the hash, she was
never exact with her measurements. I think you should
just judge it the best you can—according to how much
meat there is, how much juice cooked off, how much
gravy you want, how thick you want it, etc—and just
play with it... Just remember this is down-hoome
cooking, not a science, just more of a feeling. Thats
how grandma did it. Every time was a little different.
The only constant was that when she served up on a
slice of bread we all scarfed it down.
I have made some a couple of times with some of the
deer meat my mom brought out here (thank you noble and
generous hunters) and Sean loved it... up until I told
him it was deer meat... ugh. Now he swears that he
knew it all along. Yeah right. I still sneak it in,
just like grandma used to do with Martin... ;o) He
doesn't know the difference. I made some kick ass
chili with it too and it was gone before I had a
chance for left-overs.
Anyway, i love ya'll and hope that you whip up some
good stuff. Eat some for me. I just love to cook, and
sharing recipes—whether family tradition or impromptu
experimentation—is what its all about... God bless you
all and Dobrunotes!!!
Miles of love,
Justinka & Sean
x0x0x0x0x0x0x0x0x0x0.....
p.s.
(gotta share a joke my mom told me, that her priest
told her)
Priest: Do you know how to make Holy Water?
My mom: ummm... Yeah. You—
Preist: Wrong. You take a pot. Put it on the stove.
Fill it with water, and—
BOIL THE HELL OUT OF IT.
hehehe. :o) I couldn't resist.
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