Whereabouts Cafe

I volunteer a few hours a week at a local mission. Every week, they have a fun getting to know you question.

My answer will always be Whereabouts and I've made sure that Whereabouts is kept alive at my place. I've made sure every room has a Whereabouts treasure.

I wonder who else has some Whereabouts tucked inside their spaces?

I was talking to a dear friend after we closed about how I really wanted to do a Whereabouts cookbook but the pain is just so deep. She told me to just put it down and when you're ready it will happen.

Today, I tried again. I picked up my recipe binders and a thank you card fell out. I opened the card and was hit again with how incredibly the Whereabouts community was.

My customers were the absolute best and I'm beyond humbled by the love you showed us.

From the bottom of our hearts, thank you for everything.

When you're craving a Whereabouts Tuna Melt but have to use frozen bagels. I think my nearest bagel spot is an hour away. I'm definitely going to stock up my freezer next time I'm at the new place.

I've had numerous requests for my Loose Leaf Chai Tea. I MIGHT have a solution with one of my spice blends. If you're interested in helping me test, please comment below and I'll send you a test sample.

This dressing recipe is extremely versatile. I use it on loaded fries, veggies, and baked chicken. You can combine the dry ingredients and create a yummy rub for roasted veggies. I use it weekly for my air-fryer roasted sweet potatoes bites.

The expiration date is six weeks. However, this is based on the mayo and sour cream having long expiration dates. The dates should be months but if they expired within the six-week expiration date, CHANGE the expiration date to the date to when the first ingredient expires.

IMHO, the tiny extra step of shifting the garlic and onion powder helps to ensure that they don't clump together. Seriously, don't skip this step. And be sure to give the recipe a few days for the flavors to combine before using.

Please let me know how this turns out for you.

Enjoy!

Faye Williams - as promised. The biggest "pro tip" is to always make it a day ahead. This gives the flavors a chance to get to know each other. Enjoy.

Thanks for the encouragement. Everything turned out almost right. I'll post the recipes next week.

I learned a few tricks and I'm extremely happy to be cooking again for folks.

Today, I'm feeling a bit nervous. Tomorrow is the first time I'm cooking for the public since closing. I'm in charge of the refreshments for a historical society event. The menu includes a tomato soup cake and we all know son was always in charge of cakes.

Past Heather knew I'd need the confidence boost when I was ready to cook again. The cookbook is filled with a few special notes from customers during our last few days. I was beyond lucky to have the best customers.

Fingers crossed the cake isn't a disaster.
❤️ 💙 💜

Look who's here!

Gotta check this out.

Kina is amazing.

Changes are a happening at 214. Fingers crossed their bagels are better than mine. :)

When you are at rocking show with your mom and you see a Whereabouts Cafe Ice Tea...but it's not a WCIT.

Who knew a cup could hit so hard...missing you guys.