rare:
Nice!
So, our indiegogo campaign for The Rem Cafe and Croquet is 91% of the way to our $9K goal. That leaves us with just under $800 left to raise. We have started to budget for our stretch goal of powering all of the lights via solar. That will be another $2K, but I am confident we can make it with the continued support of all...
Read More
VIEW 4 of 4 COMMENTS
inkedodie:
Yum. I just wish I could still enjoy cheese without my body getting pissed at me.
krissi:
It’s criminal 🧐 I wanna eat now
The fundraiser for the Iron Monkeys REM Cafe and Croquet is 75% of the way complete! We have been working hard, and are super excited to be able to think that we might reach our stretch goal and be able to make all of the lighting at the project be powered by solar!
Here are some photos from this last weekend of everyone working in...
Read More
Our fundraiser is doing well! We have raised over 50% of the money we need already which is great news. We are already starting to plan for our stretch goal of making the project a bit more green by using solar power instead of a generator.
https://www.indiegogo.com/projects/rem-cafe-and-croquet#/
As for the project itself, we are making progress!! This was the busiest weekend in the blacksmith shop...
Read More
VIEW 15 of 15 COMMENTS
intenseblue:
So yummy 😋
user1028241235:
So yummy
I had fresh strawberries on oatmeal, with a splash of milk.
VIEW 3 of 3 COMMENTS
nannakya:
Delicious 🤤
rare:
I'd eat those strawberries 🥴
My partner made the dough yesterday, but it was up to me to bake it today after it had rested in the fridge overnight.
I tried to carve a little heart in one of the loaves but it looks more like a shitty polygon fox head or something like that ;)
Here are some pictures of the dough just after I scored it and right
Read More
VIEW 17 of 17 COMMENTS
missclare:
looks delicious!
elixic:
@rambo We started working on our sour dough starter early in 2020 and didn't really get anything we could bake with until the spring/summer of that year. We've been baking ever since then, almost all of the break we eat we make ourselves. We do a lot of the rustic style recipes that use the sourdough for the levain. We also do a lot of focaccia, also using a sour dough starter for the levain. We recently bought some stuff to help us make baguettes, and we made a new orleans style baguette using our sour dough starter. We use very little yeast, though when we make our own pizza dough we use yeast instead of sour dough starter. One of the great things with the sour dough, is we can use the discard for so many things. Crackers, waffles, pancakes, muffins, and even add it to things like chocolate chip cookies or brownies to give them a bit of a that "zing" from the sourdough.
Here are some photos from this last weekend. We spend some time showing some new prospects the ropes, assembling and testing our teeter totters, creating the outside frame for the labyrinth table, and taking some time to talk with a news crew that was there shooting some video about the art studios we work out of.
Our Indiegogo Campaign is around 25% of the way...
Read More