Cookie Decorating with Kristen DiGarimore

Bella's 7th Birthday Sale!

Yes, it’s that happy time again. As always, 15% off everything in the store, including sale items (almost free).This is such a great time to take advantage of our bi-annual sales event. The shop is full of lovely fall and holiday gifts, & home décor to get us all in the mood.
Not that mood, silly. The holiday mood!
Cooking for family and friends – Shopping for family and friends …Feeling all warm and contented already, huh?
See ya soon!
Sale Ends November 15th

Super Soup

September's sumptuous soup class - Another delicious cooking class brought to you by Bella Kitchen and her friends from First American Title. Chef Tom Steinberg joined us again to share his methods and secrets for 3 completely different soups; Thai Chicken, Clam Chowder, and Winter Squash. Very tasty, very informative, and as always, a great time!

Next up: Cookie Decorating Night (for adults) with Kristen Degarimore - Monday, November 23rd at 6:30. If you are interested please contact us at 634-4730. Time to get in shape for the Holidays! Cost...$35/person.

Second Story Consignment

All the information you're looking is below if you scroll down a bit. Since our opening day of May 1, we have sold $5000 worth of recycled treasures and paid out $3500 in consignment splits.
We offer an unprecedented 70% to consignors!!
We are accepting small furniture, desks, dinaette sets, chests, benches, occasional chairs, pillows, mirrors, framed art & home decor accessories. Purses are HOT. Hurry.

Wild Mushroom Veggie Burger Recipe

This spring has been crazy good for mushroom picking up here! Just yesterday I took the dog up to this fine place close to town and easily found enough boletus to make lunches for a few days. Boletus are plentiful and sooo delicious. They are the northwest version of the porcini. Look them up and then go looking. The brighter the yellow bottom, the freshest & tastiest. This is what we did with the boletus we found:

2 cups finely chopped fresh boletus mushrooms, stems removed. (Do not get these wet, just brush off with a paper towel)
1/2 package firm tofu crumbled
1 small onion finely chopped
2 cloves garlic
2 cups brown rice, cooked
1 can black beans, mashed
salt, pepper
3 T worchestershire
1 T soy
bread crumbs to texture.

Sautee mushrooms, tofu and onions in olive oil on med to low for about 12 - 15 minutes. Add the rest and mix well. Sautee for just a few minutes to give the garlic time to soften. Cool. Mash with potato masher if necessary. Form patties and brown in an olive oil/butter combo with cheese of your choice (or not) until nicely browned. Yum. I stacked on wax paper and refrigerated for brown bag lunches.

Sushi with Tom & Julie

Wow, this was a hard class! There was a lecture and lab, followed by a test. Tom & his fabulous assistant, Julie, from Buffalo Gal Restaurant hosted the seminar that began with an excellent speech on all aspects of sushi and rice. They then performed a practicum so that everyone could leave the evening with a new skill to add to their culinary portfolio. Kim Mott from Idaho Wine Merchant was guest speaker and gave us history of Sake complete with tasting of three varieties. She even snuck in a pop quiz element with some Japanese beer.

Our brilliant students all passed with flying colors. Thanks, Everyone!

Sunnie

Sunnie walked in the door one afternoon and asked to be considered for our part time position. Her name is Sunnie! What could be better? Her name perfectly describes her friendly and helpful personality. Please help us welcome her on your next visit.