Tuesday, June 9, 2020

Last chance!

Contributions go here:
I’m closing this out for real this Thursday 6/11
Just going to let my sales do their thing after that! I appreciate
the support I’ve gotten, even though I’ve had to change
plans things should go pretty well. This final boost will buy
me some shelves for equipment and I’ll be ready for my
next steps.
I’ll post a menu of available cottage items later this month once
I get set up although you’d have to meet up in person to
buy them! Lol. Working on mail order as well but that
will take longer because the regulations are far more strict.
Anyway thanks again contribute if you can!

Tuesday, April 21, 2020

Go fund me is still up!


^And there it is!
As is probably obvious, opening a restaurant right now
is a terrible idea. So, gonna go with some other options-
cottage and commercial kitchen rental. Planning to
establish at least one business next month possibly two.
It is cheaper than opening a restaurant and doesn’t require
me to get tens of thousands of dollars in loans or hire
employees for an equal added amount.
Bargain sounds good at the moment! I can grow into
a retail space as this develops in the meantime I need
to get something going since not being able to do
events has completely exploded my fundraising plans and
general livelihood. Anyway, if you are so inclined^^^^

Monday, April 20, 2020

Joshpockets, let’s do some gluten free ones.

To make my pocket dough gluten free, it’s
1cup gf flour to 1/2 tsp. baking powder and 1/2 tsp.
or slightly less salt, mix that together
Add only about 1/4 c. oil, yes that’s pretty low/good for
a pastry dough! Mix into a crumb-like texture.
Then gradually add water, the amount will vary wildly
depending on your blend, anywhere from 3-6 Tablespoons,
Possibly a little more. Form into a workable dough,
make a ball and chill covered for several hours or over
When selecting or making flour blend, yes it should have
xanthan gum in it. Tapioca flour is also important it should
be one of the top ingredients.
Other than that I like sorghum, oat, brown rice, millet
and corn flour for these in some combo, lots of tapioca
flour in there don’t forget!
Chilling it is important, if it’s a large batch of dough make
multiple balls. I like to roll out 5” rounds about 1/4 “ thick,
Place a couple Tbsp. filling in there and either fold and
crimp like a hand pie or empanada or pinch up three sides like
a samosa. It is not necessary to roll between parchment or
plastic wrap if you’ve chilled it, are patient and have thoroughly
floured your board and pin. I place on a greased baking sheet
and baste with oil and bake at 400 degrees for about 20 minutes
or until browned. You can line pan with parchment if you’re
worried about bottom burning.
Good fillings include:
Seasoned black beans with pineapple, jalapeños and red onion
Spicy lentils with cinnamon tomato sauce, carrots and onions
Curry mashed potatoes with peas, carrots and cilantro
Sautéed mushrooms and onions
Soy chorizo with green salsa
Vegan ham and cheez
Spinach, onion and kreem cheez
Mashed white beans with lemon, garlic and Italian parsley
Sweets like:
Brown sugar apples
Chocolate pudding
Coconut with sugar and a little salt
Lemon curd
When I make sweet ones I sprinkle them with sugar after the
oil baste. Essentially you can fill them with anything and use
a wide variety of flour mixes to make them.
Regular ones are about the same using normal white wheat flour
but less water would be needed and you wouldn’t have to bother
chilling the dough and I bake my regular ones at 425. Anyway
have fun!