"Hoping" was the operative word in that first sentence. You see, despite this glorious weather we're experiencing in the Pacific NW, most of these delicious fall Saturdays are now devoted to preparing for Sundays' brunch menu, like the one featured below. That means regardless of how early we get up, complete those last minute orders and shopping menus, and begin prepping and cooking, the sun is nearly setting near the bluff by our house. That means the dogs' walk take precedent over (showing off) taking our two wheelers for a spin. Don't get me wrong, I'm hardly complaining. After all, my Saturdays are spent with my nearest and dearest, preparing (my menu!) for what is (I have to admit) my favorite day of service at Little Red Bike Cafe.
Here's just a few of the things that went on this Saturday in the LRBC prep kitchen:
We began our day with a beautiful box of baby carrots:
Which were later combined with olive oil, sea alt, balsamic vinegar, and red chili flakes:
...and eventually roasted in a hot (425 degree) oven for approximately 30 minutes until caramelized. Later these will be combined with cauliflower (which is steaming in batches on the stove top) for a carrot-cauliflower mash.
Much of the early afternoon is dedicated to cleaning the 4 lbs of wild mushrooms for the omelet:
These will eventually be cut and tossed in a pan with more mushrooms, olive oil, garlic, and white wine.
After prepping and sauteing numerous other vegetables, they are added to the rest of the ingredients for the vegan "meat"loaf, which is later free-formed on a baking sheet, ready for the oven
...all the while a spiced pear chutney (that was "just" whipped up) simmers away on the stovetop
Other things happened too, and surely there are more to come during tomorrow's wee-early hours, when we arrive at the cafe to begin our day while the rest of the world sleeps. Our salvation comes Monday morning when the majority of the population usually returns to the working world. Not us. We slumber in bed for most of the early morning, managing to sleep in until 9am or so before the dogs let us know it's way past breakfast time (despite our attempts to let them know it's our day-off). Ahh yes. Monday morning. We love those mornings. I smile just thinking about it. That's when we'll get in our bike ride. Here's to hoping for sun.
Which were later combined with olive oil, sea alt, balsamic vinegar, and red chili flakes:
...and eventually roasted in a hot (425 degree) oven for approximately 30 minutes until caramelized. Later these will be combined with cauliflower (which is steaming in batches on the stove top) for a carrot-cauliflower mash.Much of the early afternoon is dedicated to cleaning the 4 lbs of wild mushrooms for the omelet:
These will eventually be cut and tossed in a pan with more mushrooms, olive oil, garlic, and white wine.After prepping and sauteing numerous other vegetables, they are added to the rest of the ingredients for the vegan "meat"loaf, which is later free-formed on a baking sheet, ready for the oven
...all the while a spiced pear chutney (that was "just" whipped up) simmers away on the stovetop
Other things happened too, and surely there are more to come during tomorrow's wee-early hours, when we arrive at the cafe to begin our day while the rest of the world sleeps. Our salvation comes Monday morning when the majority of the population usually returns to the working world. Not us. We slumber in bed for most of the early morning, managing to sleep in until 9am or so before the dogs let us know it's way past breakfast time (despite our attempts to let them know it's our day-off). Ahh yes. Monday morning. We love those mornings. I smile just thinking about it. That's when we'll get in our bike ride. Here's to hoping for sun.
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