Tag: recipes

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Food & Beverage

That’s How The Cookie Crumbles

We all love a good sweet treat, whether it be a craving or impulse we all tend to reach for a cookie. They come in different shapes, sizes, colors and flavors, but have you thought about everything that goes into a cookie. Yes, sugar, flour and eggs, but have you ever thought about what goes into owning your own brand, brick & mortar and creating your own recipes? What inspires someone to continue on a journey of baking?

I myself am curious because I have done two out of these three. I own my own cookie brand, Comatose Treats, Visit Them Here! My inspiration sprang from my mom. She is a self-proclaimed master of sweets, but her favorite thing to make is cheesecake. She would take me to get a haircut, and end up walking out of there with a decent stack of cash, by selling cheesecake slices. This sparked my interest in not only baking, but business. Watching each barber and customer’s eyes light up after taking a bite out of her creamy rich Reese’s Pieces cheesecake made my eyes open and brain start to think. If they liked it, I could only imagine what would happen if she rolled out a line of top 3 flavors them hit the farmer and vendor markets. Now that I am 27 venturing on this journey I branched out to speak with Craig Hurlbut, the Owner of Clemente Bakery.

Craig’s is more than cookies, he is a genuine lover of making dough rise. His day begins at 4am where he starts off with baking bread, this process takes two hours to prep and one hour to cook, he repeats this for two rounds to ensure the bakery is stocked for the day. The next person comes in at 9am to help with the baking of the sweet treats. When asking Craig what inspires him he explained how he has two decades in the restaurant industry where he was an actual line cook as well as a pastry chef. This brought him joy, but what really brought him into his own light was during the pandemic. His wife started to fall in love with the process of adding yeast to sourdough and watching it rise. She then approached him for help, like any good husband, he agrees. This projected him into going after his own brick and mortar. Another question I asked Craig was how does he differentiates himself when making different flavors of cookies and bread. Craig’s response was he got himself educated on flavonoids and how they work together to not only create an endless chain of new possibilities, but it also helps our overall health. An article published by Healthline broke it down so simply by saying, “they help your body function more efficiently while protecting it against everyday toxins and stressors.”

Another thing that separates him is his sourcing of ingredients. He goes the extra mile to source Einkorn flour. Einkorn flour is oldest flour ever created, it was cultivated 9 thousand years ago but the best thing about this type of flour is the benefits it provides to your body. Keeping it simple this baking ingredient is a cheat code! Einkorn is higher in protein and lower in carbohydrates than modern wheat. It has about 30% more protein and 30% less starch than flour made from modern wheat. For the people that are gluten intolerant this could be for you. When baking the mixing process of flour and wet ingredients is what brings the gluten alive which also helps what you’re baking rise. Einkorn flour doesn’t really do this, you should only expect about a 20% rise so gluten won’t be a demise for you. The final question I got to ask Craig was about the adversity he faced when getting Clemente Bakery up and running. He chuckled and responded, “You can’t pre-think everything.” Craig ran into a bit of cat and mouse game with having to get licensing and permits. He highly recommends getting acquainted with your local chamber of commerce they are life savers and tend to know all the answer on how to make mountains move when it comes to that side of business. The other adversity is staffing. It becomes difficult at times to find the right personality pieces to complete your puzzle, but when everything falls into place you get to really admire the beauty of what you built as well as the smiles of satisfaction from your customers. If you’re ever in Ventura head over to Clemente Bakery to get educated and have your taste buds dance with joy.

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Culture & Student Life Food & Beverage

Ugly Sushi

Do you love sushi, but maybe not the price of a night out for a sushi dinner? Make ugly sushi with me in the comfort of your own kitchen. Yes, it may look ugly, but the taste is grade A! It’s not easy to make sushi the first time, so I will help prepare you for your sushi journey with my own experience.

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We, Ventura Locals, has access to county’s best sushi grade fish. I found mine at Ocean Pride of Ventura. This fish market has been open since 1999, only carry’s fresh fish, and was even named in The Ventura Reporter’s “Best of Ventura”. It’s a little hidden among the industrial buildings next to the Ventura Car Mall. Just let owner, Tom Moore, know you’re making sushi tonight, and he’ll help you with what you need. Check out their website for peek at their menu.

To be honest, knowing that I had access to fresh fish cut at a sushi grade, I wanted to take on the fun task of making sushi at home. I called up my sister and drafted her for sushi fun.

Step One: Prepare yourself

I watched a couple of YouTube videos that took me step-by-step through making sushi rolls with various ingredients. This step is important; you don’t want to explore the art of making sushi blind. Plus, it ensures you have all the items you need, and it gives you ideas you may not have had.

Step Two: Equipment

Feel like the professionals with a bamboo mat to roll your sushi. I didn’t find this at Ocean Pride, so I took myself to Seafood City Supermarket for any other equipment I needed. There, I found a cute sushi set that had a bamboo mat, a wooden bowl, and a wooden rice scoop. 

Step Three: Ingredients

Have fun here! Find the ingredients you’d normally like when going out for sushi, even the sauces. Here’s a list of the core ingredients:

  • Sushi rice.
  • Rice Wine Powder or Vinegar.
  • Bamboo mat.
  • Plastic wrap.
  • nori (seaweed sheets)
  • soy sauce.
  • Toasted sesame seeds.

Don’t forget your fish! I bought a pound of King Salmon and a pound of Ahi Tuna from Ocean Pride. This did cost me a pretty penny, just shy of $90. But I bought enough for four people, and I think $90 was cheaper than taking four people to a sushi restaurant.

Step Four: Get cooking! 

Preparing your sushi rice should be the first thing you do once you start putting together your rolls. You want some time for it to cool off, and this is the most challenging part. I didn’t believe this until I started making sushi rice for the first time; it’s more important than the fish itself! It’s best to refer to the instructions on the sushi rice package or YouTube. I used Nishiki rice.

*Warning: Be careful with the amount of rice vinegar you put in the rice. The vinegar’s flavor can overpower the flavor of your fish. I sadly failed to notice the instructions on the back of my rice package and did just that. 

Once your rice is finished, you can start rollin’!

Final Step: Enjoy!

Dinner time! Now you can enjoy your creation. Even though my first time making sushi didn’t come out as I would have liked, my rolls may looked ugly, but they tasted almost restaurant status. My company and I had fun, and I cannot wait to do it again.

Would you make sushi at home? Comment below telling us if you will or any past experiences.

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Food & Beverage Local Business

Slice House

Pizza review on their newest location!

I’m sure majority of you guys have heard of the Slice House location in Thousand Oaks, however, were you aware of their newest location that opened up in Simi Valley? Yes, that’s right! Slice House located at 2916 Tapo Canyon Rd, CA 93063 had a kick off with a grand opening on April 6th at 11am. I’m here to tell you all about it.

First off you may have heard of all the hype surrounding this place and may be asking yourself what’s so great about it. Well, have you ever had massive pizza served by a whole or a slice bigger than your head with great amount of flavor? How about a large variety of off the menu items that aren’t pizza like meatballs, subs, salads, and pastas. This place has it all. Let me take you through the journey of Slice House with a few of their menu items I ordered and gave a try.

As mentioned above, Slice House has a great menu to explore that has a little bit of everything for everyone. On my particular visit to this location and my first time ever trying Slice House, I ordered four slices, the meatballs, and a beer. The slices happened to be Pepperoni, Hawaiian Hit Man, Sweet Gino, and Veggie. After tasting each of these slices, I fell in love with all of them. Not one disappointment or area of critique. The amount of flavor each slice had was amazing something for sure is in that sauce that brings it all to life. If I had to choose I would say Sweet Gino was the best one and will probably be a slice I order every time I return.

Onto the items that are not pizza, the meatballs. I had overheard that these meatballs are a must try when going to Slice House, so that’s exactly what I did. I had the order of three. In less than 3 minutes they were already being served to my table fresh, steaming, and a strong smell of aroma just waiting to be eaten. Once again, something is in that sauce bringing it all to life. These are the best meatballs I have ever had and strongly recommend them to everyone planning to visit this location.

Speaking of visiting, are these existing areas too far out from your hometown location? Well, not to worry! They are currently working on expanding their restaurant over to Burbank, Santa Clarita, Ventura, Oxnard, Pasadena, Glendale, and Woodland Hills.

Well everyone, there you have it. My own personal Slice House review with what I got off their menu. Let me know below which slice of pizza you would give a try. Link to their Instagram is listed below, check them out as they are always keeping up with their audience.

Categories
Food & Beverage

Worms in the Mud Cookie Cups

How 6 kids have changed the path of my life and how I’m changing Theirs

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When I was 11 years old I found out I was gonna be a Tia. Taking on this title I thought it was gonna be full of thoughtless fun, dressing the baby up in cute clothes, playing with toys and occasionally making a bottle and it was for a little while. I began to realize that my love for this one child, and soon to be others, goes so beyond what I could even grasp and I had a chance to help guide them to a better life than I had. So during my high school years I sacrificed my youth and helped raise them and it is an experience that holds so much gratitude and turmoil but I would never give it up. I took on the responsibility of healing the generational trauma of the past to give them a fighting chance to build something new. I now have 4 nieces and 2 nephews, that’s right about a decade later there are now 6 kids ranging from 9-3 years old, running around at almost all times. It’s always a party with them, sometimes I’m trying to decide if it’s a party I want to be invited to or not (ha ha).

In society it has been the standard to believe children aren’t people, that they don’t have feelings or wants of their own or that they’re not entitled to those because they’re children. I believe society is entering a transition period and reevaluating the vital role kids play because they are the future, Why would we not emphasize their importance? I was not raised to be in touch with my needs or wants, I was raised with the main focus of sacrifice and how important it was to sacrifice anything and everything as long as it helped your family make it in the end. Learning how to sacrifice has been one of the best and worse lessons in my life, learning anything without balance is bound to lead to disproportion. I do know the importance of sacrifice and it is something I will never underestimate, but now I am integrating the importance of saying no and not always prioritizing others over myself. The winding road of never ending sacrifice leads to burnout, resentment and emptiness. Sometimes never ending sacrifice is key for survival but when you’re able to get out of it and move into autonomy over sacrifice it can lead to beautiful healing.

As I sit here and type this I’m currently surrounded by 3/6 kids and I watch them and soak in their interactions and am filled with so much gratitude and some fear for the future. I can only hope that I am able to be a person for them that I never had. I hope that I help guide them towards something new and better while leaving them laced with our family culture that came before us but may not serve us anymore. So I leave you with my hope and a very kid friendly recipe 🙂

Worms in the Mud Cookie Cups

Cookie Cup

>1 cup of Butter (softened)

>1 1/2 cup of Sugar

>1 Egg

>2 tsp of Vanilla Extract

>2 3/4 cups of AP Flour

>2 tsp of Baking Powder

>1 tsp of Salt

Filling

>Store Bought Chocolate Pudding Cups

>Crushed Oreos

>Gummy Worms

Preheat the oven to 400F. Grease a cupcake pan. Put your softened butter and sugar in a mixing bowl and beat till creamed together. Slowly incorporate the egg and vanilla extract, then set aside. In a separate bowl combine flour, baking powder and salt, give a quick mix to combine. Put your mixer on the slowest setting and add half the flour mixture. Once incorporated add the other half of the mixture and put the mixer on a higher setting, it should come together as a dough. If too sticky add a tbsp of flour at a time until it comes together. Take 2 tbsp of dough and press into each cupcake slot. Bake for about 13 minutes or until golden brown. As the Cookie Cups bake prep your Oreos, separate the filling from the cookie and put the cookies into a small sandwich bag. Proceed to crush them in the bag until they are crumbs, resembling dirt. Once your cookie cups have come out of the oven and cooled for 10 mins or longer, press a circular indentation in the middle, you can do this by using a tsp or tbsp. Add the pudding in the middle of the cup, then the Oreo crumbs and then the gummy worms. Ta-Da! You have some Worms in the Mud Cookie Cups!