Excuses, Excuses

Whew, what a week...or two. While I must admit that the introduction of blogging into our world has been quite fruitful and fulfilling there are times where I stare at our page and feel quite guilt ridden. I oftentimes go out of my way NOT to view our site just because the date of the last entry stares at me like a neglected child. Writer's block is hard enough but when you have a constant reminder of just how constipated your brain is then you tend to feel infinitely uninspired. The irony of it all of course is that more has happened to us and our lil' business in the past two weeks than in the past six months so it's not as if there has been nothing to write about. That being said we have kept ourselves extremely busy (I'd like to even go as far as saying extremely productive) and plan on having much to tell and share with you all over the coming weeks. Thanks for your patience and don't worry, we promise the updates will be getting REAL good REAL soon but in the meantime here's some tidbits:

Since we last wrote we…

1.Walked away from a location in a prominent NW neighborhood by dropping out of one lease that took eight weeks to negotiate only to sign another lease on a location located .4 of a mile from our home only two weeks later

2.Broke and replaced three ice cream makers with the likes of wild Oregon blueberry, Roquefort and blackberry honey, Courier Coffee, malted vanilla, peanut butter-stracciatella, and dark chocolate chip with mint picked fresh from our garden

3.Reunited, and consequently giggled, sang, rejoiced, and feasted with my wanderlust-suffering sister who has finally grounded herself in Portland for eight weeks after nine solid months of backpacking world travel

4.Shopped the farmers’ market for inspiration and goods for our upcoming baking class with Shuna Fish Lydon and the newly purchased “Super Natural Cooking,” Heidi Swanson’s new cookbook and guide to satisfying wholesome grub

5.Celebrated summer solstice with close friends and a dinner party comprised of:

Macaroni & Cheese
the quintessential American dish gussied up with whole wheat cavatappi, Monterrey jack, caved-aged Gruyere, sharp cheddar, and baked in a Parmigiano-Reggiano panko bread crumb crust
Spicy Roasted Broccoli
extra virgin olive oil, red chili flakes, s&p
Baby Spinach Salad
organic baby spinach, toasted hazelnuts,and feta, with a chipotle-pomegranate dressing
and Freshly Churned Blueberry Frozen Yogurt
made with greek yogurt and wild Oregon blueberries, served with chocolate dipped macadamia nut shortbread