The FARM

Layering || with a small warning ⚠️
It’s been multiple phases and stages of what I am capable of doing in the shop vs what there is time for. This week, I’m going to working on brining my own products into the space where I typically feature several other makers. I also am going to start adding to my mural I started and haven’t had time to work on for months!!

Because I will be using spray paint on my mural, it’s going to smell for a while. I will paint at night, once I close. I’ll do my best to air out the space and filter the air over night. 😬Sorry for the smell. I’m excited to work on the wall more though!

Experimenting || Today I was trying my hand at making hollandaise. I’m building out a breakfast sandwich menu and thought I’d aim at Eggs Benedict-ish as a sandwich. I didn’t love the flavor of this hollendaise recipe, even though it was a classic version. I also don’t want to try poaching eggs. 🥚👀🤷🏻‍♀️

Tuesday, I’ll try-
Sliced soft boiled eggs + Ham
I’ll make my own spread and it can be on a croissant or grilled ciabatta.

It’s a work in progress.
I’m going to substitute ground mustard for the Dijon mustard because I think I’m 🥴 about the Dijon dominance.

I’ll report back later.

Open until 8pm today! You can order in DoorDash! 💃🏻👏🏼🫶🏼

🫰🏼

Ladies Lunch || Tomorrow I am making lunch for four. $25/pp

Shrimp Spring Rolls
Chicken Caesar Salad
Berries con Fresca
Mediterranean Orzo Pasta

I have four ladies who ordered this for their small gathering. If you’d like a ladies lunch, you can preorder and pickup between 12-2pm

Text me to order: 818-370-3728

Pepper is here today until 1pm! Come grab a lemonade 🍋