Phaedra's 2025 Journey

[Phaedra]

I don't take photos for all dishes, but tonight's omakase dinner party is also pretty successful.

It's always challenging and interesting to be a chef and pastry chef at the same time.

Today's Starter (after sparkling water and scone): homemade black sesame and pork burger, chicken (seasoned with 5-year old lemon salt) and vegetable skewer

The main dish is rainbow rice, and nothing left on their plates. I made a chiffon cake roll this morning, and seedless grapes in dark chocolate.

The mint and rose tea are from my garden

DH shows me the menus from two restaraunts nearby, well, the menuless dinner from my beloved tiny cafe is not just cost-effective, but much more fun.

I love what I am doing.

 

[flowerbug]

...
I love what I am doing.

these are once of a lifetime experiences to be cherished. congratulations for finding your happy and loving space.

 

[baymule]

What a beautiful dinner.

 

[Phaedra]

The mini jungle were potted today and will stay in the greenhouse for hardening off.

So, the empty greenhouse finally has some more colors. My next sowing will be peas for shoots.

The multi-grain arrived, so I soaked some for cooking with rice and growing into cat grass later.

After buying this device for 5 years....it finally left basement today and started working and oh my lord, it's horribly powerful!

Our own multi-whole grain flour is now ready.

Five years ago, I bought this device without any baking skills, it's purely for grinding rice.

Very satisfied, from now on, I can grow another wild yeast from multi-grain and rice. Later on, multi-grain bread and gluten-free rice bread will be also available.

 

[Phaedra]

ZPTb02 Bread with Bacon

ZPTb03 (a bread made with discard from three starters)
The crust and crumb are both delicious. I don’t require a partially fancy, crunchy surface; to me, overall crispiness is more important.

With its mild sourness, chewiness, and texture, it’s a lovely, humble daily bread.

I also 'pre-made' scones - eggwash, put them on the tray and freeze. After a few hours, they would be ready to be piled up and stored in the freezer. They can be baked any time, just add a few more minutes.

Scone will be a new item for the cafe. Making my own oven-ready product can save a lot of time when the cafe is reopen in spring.

 

[digitS']

DW used to be very fond of scones. A baker of scones showed up at the farmers’ market and I thought she would go back to the obsession but no …

But no, she was obviously too deep in apple strudel by that time.

Now, it’s croissants croissants croissants …

Steve, wishing you the best with all of those wonderful creations