I’ve been suffering with writers block…well not suffering to the degree of a bad sunburn or sprained ankle...I was told I just need a bit of inspiration. So to make it easier on myself and ease back into my blog posts, I have decided to write about the 2 things I’m passionate about right now. The sweet faces of donkeys and lemons.
I fell in love with a donkey when I visited Tanzania, there is an abundance of donkeys over there, and when this little donkey looked at me with his huge lovely eyes, I felt like he could see straight into my heart & soul. So when I found a small watercolor of a sweet little donkey a few weeks ago, it was like finding a long lost friend, and now it sits humbly on my desk, with those big eyes gazing at me, I am smitten.
Now lemons I have been blessed to have around me my entire life in one form or another. One of my friends in grade school loved lemons so much she would cut it into wedges, and suck on them. I like mine a bit sweeter (lemonade, lemon drop candies, lemon bars, lemon meringue pie, coconut lemon crème cake, lemon sorbet...).
One of my favorite lemon desserts can be found at Le Ciel Crepe Café, and is named The Avila Bay on their menu. The thin crepe is filled with a light airy lemon cream topped with lemon zest, and a nice scoop of vanilla bean ice cream on the side.
I’m also a hug fan of their Chicken Ranch Salad--fresh spring mix, chicken breast, bacon, tomato, and cheddar cheese served with Heather's homemade ranch dressing, which has a bit of dill in it, Yum!
They also make wonderful homemade soups daily. I have tried them all, except for the African Banana. I am told it is delicious; I am not a fan of the banana...but I did see a lot of bananas in Tanzania too. I have just linked the donkey and lemon together via Tanzania.
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3211 Broad St. #121
San Luis Obispo, CA 93401
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I think I’ll give you my recipe for Lavender Lemonade. See below.
(image via Sunday Suppers)
2 Cups Cane Sugar
2 Cups Water
Zest from 2 lemons
8 Fresh stems of lavender (1Tbs. dried lavender)
2 Cups Fresh Squeezed Lemon Juice (8-12 lemons depending on how juicy they are)
2 additional cups Water & Ice
In saucepan heat sugar and water together stirring until sugar dissolves and water comes to a boil. When sugar mixture turns clear remove from heat a
Let syrup cool to room temperature. When syrup is cool, add lemon juice and 2 cups additional cups of water.
Serve over ice; add a sprig of lavender and a slice of lemon.
We're so happy to introduce one of our new blog contributors, our friend and employee Kim! Kim knows what's up. She'll be here from time to time sharing the latest and greatest finds in our little charming town, San Luis Obispo. Trust me, this is a column that you don't want to miss out on! -S.
"Something we understand at Ruby Rose is that we are indeed hidden. We're hard to find, off the beaten path, yet full of one-of-a-kind “treasures” which just might be the perfect piece that you’ve been looking for.
Have you ever heard your little inner voice saying, “I want to tell all my friends about this place, but I kind of want to keep it to myself too.”? I’ve been guilty of that, but part of the joy of finding something special, is sharing it with those we love, knowing they will enjoy it too.
So in an effort to keep myself in check, and not keep the good stuff to myself, I dropped by Stewart & Clark Fine Foods to pick up some goodies to share with everyone at Ruby Rose last Friday. Tracy Fleming, the Owner/Chef, was happily at the front counter, writing up the daily specials on her chalk board. I was delighted to find a new batch of her melt in your mouth Chocolate Truffle Cookies and an assortment of her yummy handmade marshmallows. Knowing that they sell out, I had to think fast...which was hard to do, as I was caught off guard by the sight of cinnamon rolls fresh out the oven. Drat the summer diet! Truffle cookies and the Toasted Coconut Marshmallows, there, I decided. But wait, I was taking a gamble picking the coconut, because I heard a small tweet from a little bird which told me that Stephanie only likes chocolate. So, just to be safe I picked up a bag of the chocolate chip marshmallows...OK, so I picked up two bags.
Since I am a coffee snob, and I hadn’t had my morning cup yet, I ordered a double shot espresso. I can declare that Tracy has barista skills. She might not be trained, but she can pull a smooth shot. I LOVE good fresh baked goodies and a great cup of coffee.
A little hard to find the first time, Stewart and Clark is located at the end of Fiero Lane behind the Fed EX (at the back of the building). It’s worth searching for!" -K.