Nothin’ like having chefs who know their way around the Selma Cafe kitchen. Ines and Eric have been cooking in the Selma kitchen for a few years now, and their creativity and organization makes my job easy. They usually show up with a menu that has a latin flair, and this time was no different. Breakfast was Spanish Tapas. They started out with a batido de manzana-a small cup of fresh apple cider mixed with milk and spices-cool and refreshing. Then, a Spanish Tortilla, made with thinly sliced potatoes, onions and eggs, served with a slice of Montoro cheese, autumn salad mix, and Biercamp chorizo. Seems like enough, no? Well, actually, no. The breakfast ended with a plate of Torrijos- homemade challah (made by Oh Dear Bakery’s owner and Selma Cafe volunteer Taylor Tinkham) soaked in milk, coated briefly in beaten eggs, fried up in a pan, and drizzled with honey. Sigh. It was a beautiful and delicious breakfast, and we had 200 guests who came by to enjoy it.

Thanks to Ines and Eric, and to all the volunteers who came over and helped get breakfast prepped, set up and served, and, the clean up crew who work their magic every week to leave the kitchen just right.

Next week is Thanksgiving, and though it has taken on a certain corporate odor like many American holidays, it continues to be my family’s favorite celebration. Of course the food is a huge part of the enjoyment-the pie alone is enough to thrill me, but it is primarily the opportunity to join together with loved ones and be thankful for everything we are fortunate enough to receive, large and small. My grateful list is long and continues to grow daily, and I hope yours is too.

I’m looking forward to sourcing this year’s Thanksgiving meal locally, supporting our farmer and artisan friends. It’s easy to do in our community of abundant farms and artisan food makers.

Of course, next Friday we will be having our annual coffee and donuts here at Selma Cafe from 10a-noon for a $5 suggested donation. Come on by.

Until next time, have a very happy Thanksgiving, and see you in the kitchen soon,

~Lisa