Icons

An icon is a symbol that represents an idea, concept or story that is important to the observer. They are often associated with religious practices, but I would assert that we all make use of them in some way.

From eyeshot of my easy chair this morning I can see several in my home. Upon first encounter you would probably not call the framed print or the old license plate or wooden crate an icon, but if I explained to you the story behind each of those items, you would learn that everytime I look at these three pieces, they symbolize memories of my wife, my childhood and my dad.

Icons help us remember. They keep us connected to values that are important. And occasionally we need to remind ourselves of these, lest we forget what it is we hold dear and what it is we are trying to accomplish.

bread&cup has its share of icons around the physical space. This one is especially a fun one.

On occasion a customer might ask if the temperature on the thermometer is correct, but I would assume it goes mostly unnoticed except to a few of us.

55 degrees is a symbol of several ideas. Its considered “cellar temperature” at which red wine is kept nicely. Its also a great temperature for fermenting beer or slow bread yeast. It was especially enjoyable yesterday, as the outside air nearly reached 55, depending on your gauge.

55 degrees is considered the point at which something begins to chill, which is the air we hope bread&cup will be at, figuratively, all the time. We hope that from the moment you arrive, you feel relaxed and ready to slow down for a bit either by yourself or with a group of good friends.

Come chill at our place this Friday with our new weekend entrée menu. This week we will prepare baby back ribs with a chipotle dry spice rub in low heat till they fall off bone. The dinner special includes a half rack of ribs with fennel & cranberry slaw and baked beans for $15. You can also buy them ala carte at $20 for a full rack or half for $12 and put your own meal together with some of our current compliments.

We’ll have the thermostat set at 55.

Cold

No way around it. We choose to live here. We get to freeze in January while all the other folks in southern states get off easy.

The human spirit shows great resiliency despite adversity and its response to weather is no exception. Take ice fishing, for example. What person in their right mind would sit out on a cold, frozen lake in a little hut trying to pull fish up out of icy water through an 8 inch hole?

You’d be surprised.

We all deal with the cold in different ways. Some people seem to be oblivious to it, like the sleek spandex clad woman on her training run crossing the street in the crosswalk at 6am this morning. I seem to recall the bank thermometer reading 4 degrees. I enjoy running, but I have my limits.

Others hunker down and don’t venture out. Most complain and a few keep a good attitude. But all of us seem to forget how miserable it was as soon as the mercury reaches back up to 40.

Whatever your strategy, make a stop at bread&cup part of your winter defense. Not much can beat the frigid air like a hot bowl of soup with fresh bread. We have some excellent ales that will spark the kindling within. Try our true Trappist-brewed Achel some evening or the Ridgeway Foreign Import Stout. These two may not make spring come any faster, but they will sure help get your mind off the cold for a few hours.

Our current soup list is:

• Monday- Curried Tomato & Peanut (Vg,GF)
  Beef Stew
  
• Tuesday – Pork & Green Chili
  Spiced Lentil (Vn,GF)
  
• Wednesday – Chicken & Sage Dumpling
  White Bean & Tomatillo Salsa (Vg,GF)
  
• Thursday – French Onion
  Smoky Tomato (Vn,GF)
  
• Friday – Black Bean & Lime Salsa (Vn, GF)
  Beef & Red Chili
  
• Saturday – Curried Tomato & Peanut (Vg, GF)

Vg = vegetarian friendly (may contain honey)

Vn = vegan friendly

GF = gluten-free

Bread Shapes

Why are there so many shapes of bread? When you see the array of fresh, artisan bread at a bakery, this is often a first question. I have two quick answers.

One is called the “crust to crumb” ratio. The crust is the outer portion of the bread, and the crumb being the inner part. Crust can vary from soft to very crisp. Crumb can result in airy to very fine and dense, depending on the technique.

The smaller and longer the loaf, the crustier the bread will be. The larger and more round the loaf, this leaves you with more crumb.

So if you like the crust, buy a baguette. If you like the inner, chewy part, purchase a loaf. Simple as that.

Another reason for variety of shape is to indicate what type of bread it is. With dozens of types of bread being baked, a baker or salesperson needs to be able to quickly recognize the bread being sold, without having to slice into it or taste it.

As we planned out menu, we wanted a shape that was not common, so through trial and error, we came up with the triangle shape for our daily loaves. We slash the white with three cuts (as shown) and the wheat with an X to tell the difference.

Next Sunday, January 20th from 2-4pm, we are holding our second baking class at our store. You will learn hands-on how to work with sourdough. Space is limited to 6 people. Cost is $50 and includes food and drink to start, all the bread you bake and starter to take home. Call us at 438-2255 to reserve a place.

Soup

There can’t be a much more simple food than soup.

Even Andrew, one of our kitchen staff, asked me after making it if that was all there was to it, because it was the easiest soup he’s ever made. That’s one reason why I don’t give out the recipe. It’s embarrassingly simple.

The soup in reference is our Tomato Curry & Peanut, easily our most popular soup on the current active list of 11 we make each week. I love using peanut as a flavor component, but in past attempts of trying to incorporate it into a soup, I’ve come up with something that looks more like peanut gravy or just hot liquid peanut butter in a bowl.

Our Tomato Curry & Peanut is obviously full of peanut flavor, but equally full of spice from the blend of curry we use in it. We make and serve this soup now twice a week in response to the demand. You’ll find it on the menu on Mondays and Saturdays.