#blueberry monkey bread

[royal-food]

Easy Blueberry Monkey Bread

[fullcravings]

Blueberry Monkey Bread

[sweetoothgirl]

Easy Blueberry Monkey Bread

[tastierwithsweetiecritters]

So I know that it’s taken longer to get the backstories out but I promise they are being worked on. As a treat for being patente I will reveal the names, desserts, and breeds of the Sweetie Critters Families. This will also reveal some things about some of the Sour Critters but only the ones that are related to the Sweeties.

DogDough:

Hound Drizzle: Father, Doberman, Cinnamon Roll

Sprinkle Dawn: Mother, Cocker Spaniel, Chocolate Covered Waffle

SaintScone: Maternal Grandmother, St. Bernard, Chocolate Waffle Taco

CinnaMutt: Paternal Uncle, Doberman, Monkey Bread

SunnyBanana: Aunt, Cavalier King Charles Spaniel, Banana Bread

Doughpressed: Cousin, Cavalier King Charles Spaniel, Blueberry Bread

CatCrumb:

TomGinger: Father, Cat, Gingerbread Cookie with Lilac Buttercream

NightSpice: Mother, Cat, Spice Cookie with almonds and dried cranberries

Bobby Biscuits:

Gumdrop Biscuits: Father, Bear, Gummy Bear

Bobby Hearts: Mother, Bear, Chocolate Covered Strawberries

QueenieAnne: Step-Mother, Wolf, Chocolate Cordial Cherries

Bubba-Buttercream:

Blueberry-Buttercream: Father, Elephant, Blueberry Cream Muffin

CitrusJubilee: Mother, Elephant, Lemon-Raspberry Muffin

Blackberry-Buttercream: Paternal Uncle, Elephant, Blackberry Muffin

Hubba Bubble: Aunt, Elephant, Strawberry Bubblegum

Gumbba Bubble: Cousin, Elephant, Bubblegum (Original Hubba Bubba Flavor)

CraftyCream:

RoyalFreeze: Father, Alicorn, Frutti di Bosco Gelato (strawberries, raspberries, and blueberries)

BloomCream: Mother, Unicorn, Cotton Candy Ice Cream

UniqueCream: Twin Brother, Unicorn, Pistachio Gelato

Kickin Cake-Roll & Hoppy MintScotch:

Rockin Cake-Roll: Father, Chicken, Mango Cream Puff

OdorataJam: Mother, Chicken, Banana-Caramel Doughnut

GoldieJam: Older Sister, Chicken, Pineapple Upside-Down Doughnut

PearlyPalm: Older Sister, Chicken, Coconut Doughnut

Wimpin Piping: Younger Sister, Chicken, Passion Fruit Doughnut

VermilionCustard: Younger Brother, Chicken, Strawberry Cream Puff

JasperCustard: Younger Brother, Chicken, Orange Cream Puff

RoryCustard: Paternal Grandfather, Chicken, Strawberries & Cream Cake Roll

PassionPip: Paternal Grandmother, Chicken, Passion Fruit Cream Puff

Sticky Piggy:

ToffeePig: Father, Pig, Hot Fudge Malted Milkshake

SweetBlind: Mother, Wolf, Cinnamon Apple Smoothie

Gooey Wolf: Older Brother, Wolf, S'more Milkshake

Drippy Lobo: Older Brother, Wolf, Chocolate Smoothie

Caramel Shake: Paternal Grandfather, Pig, Caramel Malted Milkshake

SugarySplit: Paternal Grandmother, Pig, Banana Splitz Monster Milkshake

[mariacallous]

This summer, I traveled to Transylvania, on a Birthright-esque tour for young North Americans of Hungarian heritage. Almost everyone I told about the trip made some sort of Dracula joke. I rolled my eyes, knowing the region was much richer than this. But truth be told, I didn’t have too much yet to counter with. 

Here’s the history book version: Transylvania, now part of Romania, belonged to Hungary for more than a thousand years. It’s far larger than I had imagined – at around 100,000 square kilometers, the region is bigger than the whole of present-day Hungary itself, which ceded the region to Romania after WWI. There are currently around one million ethnic Hungarians who still live in Transylvania. The community speaks the language and passionately keeps their customs alive, from music to dance to crafts and, of course, food. 

And my version? It was easy to fall in love with Transylvania. From the moment I clambered off the small, tinny plane from Budapest at the small regional airport in Marosvásárhely, I was taken by its beauty. Rows and rows of golden sunflowers, framed by the verdant hills and rugged peaks of the Apuseni Mountains rolled by as we headed for our bed and breakfast. We spent a week learning about the Hungarian community in Romania, hiking, exploring cavernous salt mines and lakes, taking in medieval frescos and wandering cobblestoned streets.  

We also ate well — very well. 

Growing up, many of our cherished family recipes were very traditionally Hungarian (with a twist, to make them kosher), and the rich goulash, tender chicken paprikash and juicy stuffed cabbage we ate on the trip were familiar. Truth be told, aside from the dizzying assortment of wild blueberry and rosehip jams, I wasn’t really focused on dessert. 

That is, until I tried a pastry called somodi kalácsin a tiny village called Torockó. Lightly sweet and yeasted, with a cinnamon swirl, it’s as if cinnamon-raisin bread and babka had a baby. While every meal served by our grandmotherly hosts left us stuffed, I loved the folded bread so much that our guide got the inn to pack us a honey-glazed loaf to go. 

Transylvania was home to a sizable Hungarian-Jewish population. In 1910, according to The Museum of the Holocaust in Northern Transylvania, the Jewish population numbered above 64,000. By World War I, Hungary itself had the second largest Jewish population in Europe at almost one million. By this time YIVO’s Encyclopedia of Eastern European Jews notes Jews were “fervently assimilated” to the language and culture (and, rather sadly, looking back now), “passionately identified with Hungarian nationalism.” 

Upon my return home to Los Angeles, I made it my mission to find somodi kalács. I knew that Jewish immigrants to the U.S. and Israel popularized other classic pastries from Hungary, such as chimney cakes and monkey bread (aka aranygaluska), and was hopeful I’d succeed.

While I haven’t (yet) found somodi kalácsin my city, I discovered that it’s available at Zingerman’s Bakehouse, the iconic Jewish bakery in Ann Arbor, Michigan.

Like me, the Zingerman team tried somodi kalács for the first time in Torockó. The recipe, they found, dates back 400 years, when the village was a flourishing mining town, whose residents could afford the luxury of cinnamon and sugar. It’s typically served for Christmas, Easter and Pentecost, and until the 20th century, Zingerman’s notes, somodi kalács was the customary wedding cake. Theirs is a pretty traditional version. However, like my own great grandmother would do often, they sub the traditional lard for butter when greasing the pans, explained Managing Partner Amy Emberling.

At Zingerman’s, Emberling told me, it’s a beloved special item that they only bake a couple days each year. “Customers order many loaves of it and stock them in their freezer,” she said. And it’s not uncommon for customers to “let us know that they have not seen this since their childhood days in Hungary.” 

It’s also not uncommon to see patrons shed happy tears. I may have felt like shedding a couple happy tears myself when she shared their recipe.

[tristansz]

Bread Knife - the bread knife was invented in Syracuse, New York in 1919 by Joseph Burns. (https://www.backthenhistory.com/articles/the-history-of-bread-knives)

Basting Brush - Basting brushes in France are made out of boar bristles.

(https://www.thinktasty.com/basting-brushes-classic-and-modern/)

Blue Berries - the blue berry is one of the very few foods that are naturally blue in color.

(https://www.bcblueberry.com/bc-blueberry-council/news/did-you-know-10-surprising-facts-about-blueberries)

Bread - ancient Greeks from 2500 B.C. were producing more than 80 types of bread laready.

(https://www.globalbakerysolutions.com/fun-facts-bread/)

Spoon - "spoon" is a word developed from the Anglo-Saxon word "spon," which means splinter or chip of wood.

(https://mastercleanusa.net/2016/10/09/spoon-history-fun-fact/)

Biscuits - the earliest biscuits were not created to eat; rather they were dried up and used as materials to make beer by the ancient Sumerians.

(https://www.theguardian.com/food/2020/oct/18/crumbs-a-history-of-biscuits-in-15-fantastic-facts-from-flatulence-cure-to-phenomenal-fuel)

Pastries - what we call "traditional" or "classic" desserts in the world of pastries was just recently introduced to Asia.

(https://www.novacart.com/en/news/curious-facts-pastry#)

Pull-Apart Bread - The most used type of pull-apart bread is called "monkey bread."

(https://www.tasteofhome.com/collection/pull-apart-breads-perfect-for-carb-lovers/?srsltid=AfmBOoq6HUX_JXf_ATUd9b6JJWI4qxjG0jbKbBmcvCVQ1ZSG5LFWJ9Zc)

[gaykarstaagforever]

We always assume ancient people were hard-up for food all the time.

And yes, it took them longer than it takes us to get snacks, especially with preparation and gathering. And they were highly susceptible to weather conditions and fires and vegetable blights.

But like...they probably wouldn't have decided to raise families where they did if those places were nutrient-poor.

I'm not saying they had a lot of fat people. But they certainly had SOME. Because don't try to tell me they didn't have ready snacks at hand. We love snacks. Especially when we're drunking. And evidence indicates beer was invented like the day after bread.

They died at 45 because they had no sophisticated way to deal with cavities and breech births and rocks falling on your knee and viruses they didn't understand. Not because they didn't have roasted nuts and dried fish and congealed pork fat mixed with blueberries when they wanted it.

We think "society" has made us lazy over-eaters. Sure, it provides ample opportunity to do that. But the point is, we WANT to do that. That's a basic drive, that seemingly all animals have. That's just doing little and stuffing your face. We do it, dogs do it, birds do it, T-Rexes did it.

Who doesn't want to sit around and eat all day? And no doubt any group of humans, or animals, is going to have members that accel at figuring out how to do that. And if populations are low and the biosphere is abundant, it can happen.

I just hate this idea that people 30,000 years ago were supposedly too stupid to figure out how to gather mounds of food and stuff their faces with it. If rats and monkeys can, and do!, do it, we did too.

Plus

More like PLUS SIZE, am I right??

...Ass up to her armpits. Hell yeah, girl.

[velvetwastaken]

Hello velvet, i see an ask meme therefore i send numbers hhh. feel free to pick and choose ofc: 7, 17, 20, 33, 39, 55/56

Hiya ridl! Thank u for always indulging me when these ask memes come around lmao!

Answers under the cut!

7. Any groceries you've been getting into lately?

I’m on a blueberry kick lately. Been buying fresh ones and frozen ones and dried ones. Just all the bluebs. Otherwise my groceries are pretty well the same week to week. Kinda boring lol

17. What's a movie you saw recently that you liked?

I’m a failure as a former film student, but I don’t watch a lot of movies these days 😬 The last one I saw in theatres though was amazing and I do recommend it provided you’re not squimish lol. It’s Dev Patel’s Monkey Man. It will be a crime if it doesn’t get some Oscars nominations, but considering the political themes throughout, I could see it getting snubbed entirely.

20. What's in your freezer right now?

I sadly only have the tiny freezer attached to my fridge, and so a full quarter of it is taken up by my compost bin (frozen food scraps mean no smell! No fruit flies!). The rest is mostly taken up by various fruit, veggies, and meat. I also have a small tub of frozen yogurt for smoothies and some homemade protein booster snacks.

33. What's something you collect?

I did answer this one, but the cliff-notes version is I don’t think I collect anything, really. Not seriously. But if I had to give an answer, it would be craft supplies lol.

39. What little treat do you always get when you run errands?

Usually a little chocolate. If I’ve been especially good, maybe I take myself out to get a specialty doughnut or something on the weekend. It’s like saving up my little treats for one bigger treat.

55. Favorite high-effort meal that you make?

I’m not into the high-effort life LOL! But maybe the bastardized mora meat recipe? It’s not that hard, but it feels high-effort since the little flat breads are made from scratch and I have to plan ahead to have enough time to let the dough rise.

56. Favorite low-effort meal that you make?

Something I call ‘Unhealthy Pasta.’ It’s fusilini noodles with ranch dressing and shredded cheddar cheese. It’s more like a depression/comfort food maybe lol. But idk if you can get lower effort than ranch dressing as a pasta sauce 😂 I should note that while I think it tastes good, I do generally feel like shit after eating it lmao Maybe I should add some chopped spinach?

[rpmemesbyarat]

RP Memes from a “Stupidest Thing You’ve Ever Heard” Reddit Thread

“Can you email me back the PDF I emailed you? It’s my only copy.”

“It says carbonated because they removed the carbs" “How can Hawaii and Alaska have such different temperatures when they are right next to each other on the map?”

"If earth is spinning then why my front door is always facing east?"

"Blueberry muffins you buy premade don't have any blueberries in them. Blueberries cost too much. They dye bees blue because they have the same texture and use them." "I don't know how you can stand to fly when there's a 50 percent chance the plane will crash. You know, because either it crashes or it doesn't. 50/50." "I don't have an e-mail, I have a gmail" “How do we know it wasn’t just ostriches on the radar that triggered Pearl Harbor?” "Fish aren't animals, they're mammals." “Once had someone try to sell me the theory that the moon is a hologram made by the government to trick people.” "Women have 6 ovaries" “Got into an argument with a guy that thought limes were unripe lemons.” "A guide dogs job is to drive the car for the blind person".

“Back during the mosque shooting in New Zealand and the government there were trying to ban guns, my coworker said that they can't do that since it violates the (American) second amendment.” “I thought Lewis and Clark lived in the 1970s.” “I once had a coworker who believed with all sincerity that twins could only be conceived through anal sex.” "Women can control their periods." "You have to understand, I'm not a vibrational match for car accidents, so we'll be safer if I drive."

“A professor in college refused to give back our tests because "you should know what you did wrong" “My best friends sister once spent an hour trying to convince me that marshmallows grew on trees.” “Women pee out of the same hole babies come out of.”

“Water has memory” “Old roommate said that when the weather app says 50% rain then that meant half of all the rain in the sky is going to fall. Same for all percentages. 80%, meant 80% of all the rain possible would fall, 100% rain? Yup, every single last drop of rain is coming down today.” “"Of course a pound of feathers is lighter than a pound of quarters, duh" “They wished they could go back to the 1800’s to see what it was like in black & white” “Root canals cause breast cancer.” "If we evolved from monkeys, why is it when we see a sonogram, we see a person and not a monkey?"

“Is there anything we can do to increase the speed of light?”

"I thought Greece was a myth like Hercules" “The real reason you can drown by falling asleep in a kiddie pool is because you soak up too much water.”

"I didn't know peanut butter was made from peanuts."

"Australia doesn't exist" "Has no one ever taught you? The woman's brain tells her body if it wants to have a baby or not." “If I don’t finish all my eggs within two weeks I throw them out. I don’t want the light in the fridge to make them hatch.”

“Ok, let’s all just get this straight: north does not equal up.” "I hate croutons. They taste like dried bread."

“If you as a guy wear gold ,you will turn gay.” “Some broad I know, fully and truly believed, that Mt Rushmore was a natural formation.” “I have street smarts because I’m good at remembering street names.”

“I have a friend that believed women didn't poop.” "See women don't poop because it helps them attract a mate. They are more attractive to men if they don't poop." "If you're having trouble learning Spanish, just hire a Chinese guy to teach you."

“My computer keeps telling me it can’t see the printer even after I put it in front of the monitor.” “Africa isn't a city, it's a country.” “Do Jewish people celebrate Thanksgiving?” “Migrating butterflies are a problem because they create hurricanes with the movement of their wings” “When the sun turns around it turns into the moon” ““Do women close their vaginas when they are in the ocean? Water is drawn into the body and you can explode.” “Touching your own period blood is just asking to get HIV.”

“Someone I knew once asked me if cats laid eggs.” "I just love pitbulls sooo much! My dream is to get a blue nose pit and a red nose pit to have babies! They'd have purple noses!!" “You can’t put two dryer sheets in the dryer at the same time because they’ll cancel each other out” "What the difference between a mocha and an iced mocha?" “Clockwise and counterclockwise change depending on where the clock is.” "You only get an STI if you don't wash your dick after sex"

"The moon isn't real." “Birth Control pills can be taken rectally too”

“Dictionary isn’t an accurate source for finding definitions.”

“Japan is the capital of Australia” "Science is just some supposed experts' opinions and like why do their opinions matter more than mine? That's why I refuse to accept Science as facts"

"Norweigan" is a word I made up to trick her, because there's no country called Norwegia.” “I started taking my birth control every other day to save money”

"what's beef? Oh what? Thats cow? That's not a different type of meat?"

“Panama? That’s in Europe right?”

“Panda Express is where they save Pandas”

“Lemonade is made from limes” “Are chapped lips contagious?” “Did your grandfather have any kids?” "I have 17 bottles of perfume, some people don't even have that many toes"

"Cooking destroys the gluten." "If the moon was really originally a part of the earth, then when it broke off, it would have decapitated all the dinosaurs."

"Don't keep the window open because you'll let the WiFi out"

[hillhouses]

top 5 breakfast food

5. monkey bread :)

4. blueberry biscuits from this one local diner aughshshs

3. biscuits and sausage gravy with tomato ….

2. a good egg white omelette (i just don’t like yolks i’m not a clean eating weirdo)

1. CINNAMON ROLLLLLSSSS

[staceysoleil]

Brunching In Tulsa

Best Weekend Brunch In Tulsa: Updated Sept 2024

When the weekend rolls around, I don’t know about you…but for us, there's only one thing on our minds—brunch! Whether you're nursing a mild hangover, catching up with friends, or just want to indulge in some delicious noms, Tulsa has plenty of brunch spots that will make your weekend complete. From mouthwatering pancakes to savory breakfast tacos, here are the best places to enjoy Saturday brunch in Tulsa. [Ranked In Order By OUR FAVES]

1. Bramble Breakfast & Bar

Start your weekend at Bramble Breakfast & Bar, where comfort food meets modern flair. This spot boasts dishes like Nutella Stuffed French Toast that will make your taste buds sing and Breakfast Tacos that are perfect for those who like a little kick in the morning. Their coffee is GREAT and the vibe is boho meets Anthony Bourdain. Our favorite server is JACK! (If you’re lucky enough land in his section, tell him we say “hi”!)

Hours: Saturday from 8:00 AM to 2:00 PM.

Highlights: Lemon Blueberry Pancakes + Mimosa flights = a cozy atmosphere & happy tummy.

2. Nola’s Creole & Cocktails

If you're in the mood for some New Orleans flavor, head over to Nola’s Creole & Cocktails. Here, brunch is a celebration of flavor with dishes like Shrimp and Grits and delicious Beignets that are too good to resist.

Hours: Saturday from 10:00 AM to 2:00 PM.

Highlights: Voodoo chicken waffles + an inviting atmosphere = delish bites & the spirit of New Orleans.

3. Neighborhood Jam

Tucked away in the heart of Tulsa, Neighborhood Jam is more than just a café; it’s a culinary oasis where every dish is crafted with love. Expect classics like Avocado Toast and Berry Ricotta Pancakes to fill your morning with warmth and nostalgia.

Hours: Saturday from 6:30 AM to 2:30 PM.

Highlights: Whiskey Pig cakes + the casual yet vibrant atmosphere = the perfect hang with friends.

4. Kilkenny’s Irish Pub

For a hearty Irish brunch, Kilkenny’s Irish Pub is where you want to be. With dishes like a Full Irish Breakfast and Boxty, this spot offers a warm, friendly vibe that feels like home.

Hours: Saturday from 9:00 AM to 2:00 PM.

Highlights: The Traditional Irish Breakfast + Authentic Irish cuisine = a cozy Irish Setter, wait…setting.

5. Roosevelt’s Gastropub

Located in the heart of Tulsa, Roosevelt’s Gastropub is all about creative brunch dishes that tantalize the taste buds. From Breakfast Poutine to Croque Madame, every bite promises to be an adventure.

Hours: Saturday from 10:00 AM to 3:00 PM.

Highlights: Short rib hash + A trendy gastropub = a fantastic brunch no doubt.

6. Society Burger

If you’re craving a twist on traditional brunch, Society Burger is the place to go. Their Breakfast Burger is a must-try, combining the best of brunch and burger worlds.

Hours: Saturday from 11:00 AM to 2:00 PM.

Highlights: The Thicc Burger & Bloody Mary = A fun atmosphere perfect for families and friends.

7. The Chalkboard Kitchen + Bar

For a more upscale brunch experience, visit The Chalkboard Kitchen + Bar. This spot serves up classic dishes with a twist and is perfect for those looking to treat themselves.

Hours: Saturday from 6:30 AM to 11:00 AM.

Highlights: The Crab Benedict + Blackberry Julep = Elegant dining in a stylish setting.

8. Waterfront Grill

Situated along the banks of the river, Waterfront Grill offers a scenic brunch experience. Indulge in their Smoked Salmon Benedict while enjoying views of the water.

Hours: Saturday from 10:00 AM to 2:00 PM.

Highlights: The Monkey Bread + “Bennies” = Beautiful views combined with delicious food.

9. Timmy’s Diner

For a classic diner experience, head to Timmy’s Diner. This spot serves all your favorite breakfast classics, from hearty Chicken Fried Steak to fluffy pancakes.

Hours: Saturday from 7:00 AM to 2:30 PM.

Highlights: The Basura + Low Carb Options = Nostalgic atmosphere with friendly service.

10. Queenie’s Café & Bakery

Tucked away in a quaint corner of Tulsa, Queenie’s Café & Bakery is known for its homemade goodness. Treat yourself to Cinnamon Roll Pancakes or a hearty Breakfast Sandwich.

Hours: Saturday from 8:00 AM to 5:00 PM - Saturdays & 9:00 AM to 2:00 PM Sundays

Highlights: Pain Perdu & Breakfast Sundae = Cozy and charming, perfect for a leisurely brunch.

Capture the Brunch Vibes No weekend brunch is complete without capturing those picture-perfect “foodie” moments. Whether you're rocking the “messy hair, don’t care” or flaunting your delicious foodiegrams, you’ll be able to capture the vibe at all of these spots.

Last But Not Least…Savor the Weekend

Tulsa’s brunch scene is vibrant and diverse, ensuring there’s something for everyone. So gather your favorite book, or your honey, or plan a meetup with friends & indulge! Whether you're looking for a cozy diner or a trendy gastropub, Tulsa has you covered. Cheers to brunching in style! -Stacey & Mark 🌿

[worldsneverfilled]

Brewer's Cafe (WIP)

Owner and Staff:

Beslie Drew

Torm Drew

Kraven Drew

Tea and Coffee:

Calm Skies (tea; spell effect: Calm Person)

Fresh Air Brew (coffee, med roast; spell effect: Bless)

Peaceful Immunity (tea; spell effect: Resistance)

Healing Waters (tea; spell effect: Cure Wounds)

Grateful Death (coffee, bold roast; spell effect: Aura of Purity)

Food:

Banana Nut Muffins

Blueberry Muffins

Coffee Cake

Monkey Bread Muffin

Cookies (various flavors)

Strawberry Scones

[downtoearthmarkets]

It’s time to think about all things dad as we celebrate and honor the important father figures in our lives this Sunday, June 16th. When Father’s Day was still in its infancy in the early 1900s, the holiday held a tradition of daughters handing red roses to their fathers during a church service. To this day, the rose remains the official flower of Father's Day, with red ones symbolizing a still-living father and white ones for the deceased. By all means, bring dad a bouquet of flowers, but the farmers market offers a cornucopia of edible gift ideas that are also sure to delight and make the shop for pop a breeze this weekend:

Cheesy Dad You know the kind of dad we’re talking about. The one that likes to crack silly dad jokes at every opportunity he’s given and hasn’t met a cheeseboard he doesn’t relish. Well, game on, because your Down to Earth farmers market is the perfect place to shop for all your cheeseboard essentials! Dad will be wowed when you present him with his ready-to-eat, farm-to-table cheeseboard that’s been carefully curated to suit his personal tastes. Here are the basic components to include using a variety of fresh, seasonal ingredients from our vendors:

Cheese: Look to feature at least three different types of farmers market cheese with different flavors and textures – creamy, firm, aged and soft. Depending on the type of cheese, you can include the entire piece or cut it up into smaller cubes or slices to make it easier to serve.

Something Sweet: Fresh fruit such as hulled strawberries from the farmstalls, squares of slowcocoa's craft chocolate, and SOVA Farms drizzled honey will add just enough contrast to the savory and salty flavor profile you’re building.

Something Savory: Small touches of savory items can include cornichons, olives, roasted peppers, as well as tapenades and spicy condiments. Dr. Pickle’s jars of stuffed green olives come in Bloody Mary, Bleu Cheese & Almond, Garlic & Jalapeno and Cream Cheese Jalapeno.

Crackers and Bread: The goodies on dad’s tasty cheeseboard need a delivery mechanism in the form of sliced Wave Hill Breads baguette, crackers, toasty slices of Badass Bagels or crispy pita chips—select at least two.

Charcuterie: Make dad’s cheeseboard meatier with slices of charcuterie from Goode and Local By Don Rodrigo. Choose from salami, pate, mortadella, hot coppa, iberico persunto, mangalitsa jamon and more.

Crudité: Throw in raw crudité to add refreshing color and crunch and counterbalance the heavier, sodium-forward meats and cheeses. Radishes, carrots, celery, peppers, broccoli florets or anything cut into bite sized pieces will work perfectly.

Pie Guy If dad loves dessert, we’ve got his ticket!

Pick up a pie from the farmstalls made with fresh fruit and other seasonal delights. Don’t forget to pick up containers of sweet berries from Caradonna Farms, Great Joy Family Farm and Norwich Meadows Farm as strawberries are in peak season currently, while raspberries and blueberries are now starting to trickle into the market. 

Babka Paradise makes Babka, Challah, Knishes, Kugel, Halva, Blintzes and other homestyle kosher foods and baked goods that are sure to indulge dad’s sweet tooth. 

Wave Hill Breads treats include cookies, muffins, scones, pastries and monkey bread.

Pasta Papa When dad gets hungry, nothing hits the spot like a hearty bowl of tasty pasta. Gift him some handsome boxes of fresh pasta and jars of sauce from That Pasta Club along with a bottle of his favorite wine. That Pasta Club is an artisan producer of fresh pasta made using local grains and seasonal flavorings. They specialize in handmade stuffed pasta, bronze die extruded pasta and small batch sauces. Their pasta menu rotates on a weekly basis in line with the seasonal, balanced and delicious ingredients they use in their dishes.

Of course, the farmers market offers many more gift options for every kind of dad, whatever his tastes may be. No matter what direction you decide to go in, you simply can’t go wrong with something locally produced, seasonally grown and uniquely yummy that will make both his heart and belly full this weekend. We wish you a wonderful Father’s Day and look forward to seeing you in the market.

[mariacallous]

This summer, I traveled to Transylvania, on a Birthright-esque tour for young North Americans of Hungarian heritage. Almost everyone I told about the trip made some sort of Dracula joke. I rolled my eyes, knowing the region was much richer than this. But truth be told, I didn’t have too much yet to counter with. 

Here’s the history book version: Transylvania, now part of Romania, belonged to Hungary for more than a thousand years. It’s far larger than I had imagined – at around 100,000 square kilometers, the region is bigger than the whole of present-day Hungary itself, which ceded the region to Romania after WWI. There are currently around one million ethnic Hungarians who still live in Transylvania. The community speaks the language and passionately keeps their customs alive, from music to dance to crafts and, of course, food. 

And my version? It was easy to fall in love with Transylvania. From the moment I clambered off the small, tinny plane from Budapest at the small regional airport in Marosvásárhely, I was taken by its beauty. Rows and rows of golden sunflowers, framed by the verdant hills and rugged peaks of the Apuseni Mountains rolled by as we headed for our bed and breakfast. We spent a week learning about the Hungarian community in Romania, hiking, exploring cavernous salt mines and lakes, taking in medieval frescos and wandering cobblestoned streets.  

We also ate well — very well. 

Growing up, many of our cherished family recipes were very traditionally Hungarian (with a twist, to make them kosher), and the rich goulash, tender chicken paprikash and juicy stuffed cabbage we ate on the trip were familiar. Truth be told, aside from the dizzying assortment of wild blueberry and rosehip jams, I wasn’t really focused on dessert. 

That is, until I tried a pastry called somodi kalácsin a tiny village called Torockó. Lightly sweet and yeasted, with a cinnamon swirl, it’s as if cinnamon-raisin bread and babka had a baby. While every meal served by our grandmotherly hosts left us stuffed, I loved the folded bread so much that our guide got the inn to pack us a honey-glazed loaf to go. 

Transylvania was home to a sizable Hungarian-Jewish population. In 1910, according to The Museum of the Holocaust in Northern Transylvania, the Jewish population numbered above 64,000. By World War I, Hungary itself had the second largest Jewish population in Europe at almost one million. By this time YIVO’s Encyclopedia of Eastern European Jews notes Jews were “fervently assimilated” to the language and culture (and, rather sadly, looking back now), “passionately identified with Hungarian nationalism.” 

Upon my return home to Los Angeles, I made it my mission to find somodi kalács. I knew that Jewish immigrants to the U.S. and Israel popularized other classic pastries from Hungary, such as chimney cakes and monkey bread (aka aranygaluska), and was hopeful I’d succeed.

While I haven’t (yet) found somodi kalácsin my city, I discovered that it’s available at Zingerman’s Bakehouse, the iconic Jewish bakery in Ann Arbor, Michigan.

Like me, the Zingerman team tried somodi kalács for the first time in Torockó. The recipe, they found, dates back 400 years, when the village was a flourishing mining town, whose residents could afford the luxury of cinnamon and sugar. It’s typically served for Christmas, Easter and Pentecost, and until the 20th century, Zingerman’s notes, somodi kalács was the customary wedding cake. Theirs is a pretty traditional version. However, like my own great grandmother would do often, they sub the traditional lard for butter when greasing the pans, explained Managing Partner Amy Emberling.

At Zingerman’s, Emberling told me, it’s a beloved special item that they only bake a couple days each year. “Customers order many loaves of it and stock them in their freezer,” she said. And it’s not uncommon for customers to “let us know that they have not seen this since their childhood days in Hungary.” 

It’s also not uncommon to see patrons shed happy tears. I may have felt like shedding a couple happy tears myself when she shared their recipe.

[monkeybreadfactory]

Monkey Bread Factory- an award winning dessert shop in Naples Florida offers their unique desserts, including their famous Mon"Key" Buntz, a Key West inspired individual monkey bread lava cake that is a cross between a cinnamon roll and a sticky bun: Amazing tender dough coated in cinnamon caramel and finished with insanely delicious cream fillings that offer the oozing deliciousness of a lava cake effect when served warm.

Mon"Key"Buntz - The Original Mon"Key" Bread Factory is a family owned dessert shop on a mission to create the most flavorful, most delightful treats made from the best ingredients and of course love from the heart.

Homemade SCRUMPTIOUSNESS with a touch of the Florida Keys. Our desire is to offer our guests the most exciting, unique and delicious dessert experience EVER!

Serving "Naples BEST Dessert" as well as the BEST coffee ever, imported Italian LAVAZZA!!

MonKey Buntz- Individual Monkey Bread Flavors available online (flavors available in our retail store in Naples Florida will fluctuate):

CinnaMon"Key" Bread

A cross between the traditional sticky bun & cinnamon roll. Cinnamon Caramel with Crumb Streusel covered in our homemade vanilla cream! AMAZING! The tradition just can not compare to the heavenly taste of the CinnaMon"Key"!

Mon"Key"lime Pie Monkey Bread

A Florida Keys tradition with a Mon"Key" twist! Simply outrageous! Key lime pie can not keep up with our Key lime pie Mon"Key". Our insanely yummy Mon"Key"Buntz created with a touch of everything that makes the traditional pie so great.

Coconutty Mon"Key" Bread

We Mon"Key"ed around with the tropical flavor of island coconuts and created the most incredible & scrumptious YUUUUUM! Layers of coconut & cinnamon caramel, filled with our signature coconut cream! Out of this world!

NannaMon"Key" Monkey Bread

Our delicious take on Grandma's banana bread. This treat for the senses is sublime! Banana bread to the MAX! Finished with slices of real banana.......what more can we say. YUUUUM!

Florida Orange Mon"Key" Bread

Scrumptious orange glazed cinnamon caramel Mon"Key", filled with our signature orange cream, OMGOODNESS ... Mic drop!

Pecan Pie Mon"Key" Bread

How do you make pecan pie even better - create a warm and nutty pecan streusel smothered cinnamon caramel Mon"Key" & fill it with dreamy vanilla cream!!! Oh My Goodness!!!

Caramel Apple Pie Mon"Key" Bread

We Mon"Key"ed Around with this great American pie! Caramelized apple slices & crumb streusel smothering our cinnamon caramel Mon"Key"! Simply Scrumptious!

Blueberry Pie Mon"Key" Bread

We all LOVE a warm, crumble topped blueberry muffin; and of course the home baked yuuumm of the traditional American blueberry pie! Crumb streusel topped, warm and gooey blueberries smothering our cinnamon caramel Mon"Key"! BEYOND AMAZING!

Chocolate Chip Cookie Mon"Key" Bread

Imagine the best chocolate chip cookie just out of the oven, oh YES...That's it! Chocolate chips & crumb streusel baked into cinnamon caramel goodness! DIVINE!

Maple Syrup & Bacon Mon"Key" Bread

That's right!!!! Maple & Bacon!!! Tastes like the best french toast and bacon breakfast you have ever eaten! A treat that takes you back to breakfast in mom's kitchen. What a pairing! Bacon & maple syrup baked into the layers of the cinnamon caramel Mon"Key". OH YES......"Weak in the knees good!"

Island Gold Puffcorn is a gourmet creation of homemade toffee covered caramel puffed corn. It puts traditional gourmet caramel popcorn to shame! Purchase in-store at The Monkey Bread Factory in Naples Florida or buy online to ship anywhere in the US. The homemade toffee coated caramel Puffed Corn from the Monkey Bread Factory offers the deliciousness of gourmet caramel popcorn without the kernels!

monkeybreadfactory.com

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9.10-9.16

✅Sun 9.10

Sherina pancakes (900)

Matcha latte (150)

Protein shake (170)

Chicken sausage (120)

Pumpkin cone (90)

Cottage cheese (100)

✅mon 9.11

✅Lunch

Gyudon leftover w egg

Chomps stick (60)

Coffee

✅Dinner

Italian chopped salad

Olive bread

Fudge bar (100)

Coffee x2

Rice cake thin (60)

✅tues 9.12

✅Lunch

Burger salad

Figs

바밤바 (100)

Chomps (60)

Coffee

✅Dinner

Sausage ttteok stirfry

Leftover salad

Grapes

Pumpkin cone (90)

Blueberries n Greek yogurt (100)

Rice cake thin (60)

Coffee

✅Wed 9.13 (1300)

✅Lunch

Macchiato (50)

Half cocoa biscuit (300)

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✅Dinner

Buldak (220)

Top w egg (160)

Ground beef (100)

Zucchini (30)

blueberries (50)

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Grapes (80)

Hotdog (500)

Lemonade (15)

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fri 9.15

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pop chips (130)

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Chloe ting

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sausage n broccolini

fresh bread

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peach oolong tea

Leftovers

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