Autumn season 2017

breakfast day 17.3

Oh dear, I forgot to update the next breakfast day, it was on the 17.3 friday. I know, it still doesnt have strong marketing or even word of mouth. The community circle and the new/old interns will know that there is a friday where someone will come to breakfast for the whole family. At times or a visualization session has happened on expanding it a bit broadly, yet there are some lacking in some areas; such as manpower and enthusiastic people plus procrastination plus uncertainty.

But last friday, I cut short on my usual running wild despair thoughts during the preparation when a strong affirmation came out within me as I said it out and clear 'Im going make the best soup and the best bread' while cutting the carrots. And the bread came out beautifully as I could feel it already while I was kneading them, the nice bouncy soft dough between my hands, just give a down to earth feeling.

For dessert, I made a mung bean(monggo)with ready pastry, something I like back home called tau sar piah, in other languages; bakpia (indonesia) and hopia(the philippines). So as requested, I made the filipino versio of hopia even though I have no idea how it would taste. Mine version as I know, it contains mungbean, sugar and fried shallots. Anyway, the dessert was confirmed by an authentic filipino that it tasted just like the hopia back home.

organic: flour, mung beans, lentils, butter, oil, salt, apple, banana

Yesterday's breakfast; rice congee, fresh bread, salad and coconut pudding.

17.2.2017

Thank you note 2016

As always Im very glad and happy to be able to prepare breakfast for you people, I hope it had somehow cheer your morning up in this traditional november morning weather. Also, I just realized that B@G's has been rolling into the 3rd year, though at times, the preparation goes late into the night, not eating properly myself while thinking if the food is enough for everyone (I should take care of myself first before taking care of others...haha) but in the end, those smiles and hugs said it all.

And here comes my annual thank you note, because behind every effort, there are people, who have given one or two hands in the making.

1. Sometimes, there is an 'elf' that comes in the late evening to help. but most of the time, im all alone.
2. people who drop by in the evening to say hello.
3. the awesome interns from the center, they are just brilliant. The intern changes every season and it is a privileged to work with different people and they always amazed me, just super nice people.
4. To the monikulttuurikeskus gloria, thank you for the place and opportunity. Johanna is doing the instant on-the-spot instagram thingy (pic below taken by her;) )
5. to the food producer, transportation, seller.
6. to the local organic coffee roaster.
6. and etc, I dont remember now.

Thank you very much, kiitos paljon, Terima Kasih, xie xie! See you again next year (hopefully!)
In the mean time, have a nice end of the year time, be kind, happy, remember to breathe. Invite me to your home for making and having breakfast/brunch time together.

p/s: B@G's is going to the direction of organic, trying to get as much as possible ingredients organically. This time around, the organic ingredients were; flour, apples, peanut butter, tofu, soy sauce, beans, matcha, cashewnuts, to name a few.

Rise and shine, baby!
<3 J

This week seemed to go by slowly with many long days, this time for breakfast urakka I managed to make it under 4 hours in the kitchen, thanks to my dear friend for her helping hands and also many helping hands on friday morning. Cheers for the 2 awesome people who made it for the breakfast for the first time before going to work. Thank you for the many hugs and even the unexpected one. See you again on 18.11 

photo by JM

pumpkin puree by hokkaido pumpkin

no bake pumpkin cheesecake in a cup

Oktoberbreakfast comes again