Holidays are the most wonderful time to shop and celebrate local!
Why is this coffee so special? Because it is the Pumpkin Spice Latte that my bubbly friend and I drink every morning from September through December…and then we have to wait an entire year to enjoy it again. Sweet Donkey Coffee, our local coffee shop makes this lovely latte with fresh pumpkin puree. Our favorite barista always designs a pumpkin in our latte foam.
Last week I visited the Really Good Donut pop up shop located under a tent in Sweet Donkey Coffee’s front yard. This is serious donut heaven. They sell out every time they pop up at Sweet Donkey Coffee!
Like Really Good Donuts on Facebook to find out the days (usually Wednesday morning at 7 a.m. until they sell out…which can be 8:45 a.m.) Really Good Doughnuts will be at Sweet Donkey Coffee.
These photos tell the story of why Really Good Donuts are REALLY GOOD! Fresh…Fresh…Fresh!!! As their Facebook page describes them:
Have you had a Really Good Donut lately? A Really Good Donut is rolled by hand, made from scratch with all natural ingredients, and perfectly glazed.
Chocolate, vanilla, eggnog, raspberry (made with fresh raspberries, not artificially flavored!) cinnamon sugar and coconut are among the AMAZING flavors of Really Good Donuts! Brian, one of the owners of Really Good Donuts said that the most popular flavors are Lime Toasted Coconut and Blackberry Crumble. He also explained that one of their goals is to eventually share with other entrepreneurs how to take a $1,000 investment (their initial investment in Really Good Doughnuts) and create a sustainable business. It will be exciting to watch them thrive.
Just for fun I sent my recipe for Bubblybee Chili Verde to Deschutes Brewery: https://www.deschutesbrewery.com
My Chili Verde contains Deschutes Black Butte Porter….yum!
Bubblybee Chili Verde
4 ounces thick cut black pepper bacon, fried crisp (reserve fat in frying pan) and finely crumbled
½ cup finely chopped yellow onion
7 tomatillos, outer husk removed, chopped
1 Serrano pepper, seeds removed, chopped fine
7 ounce can diced green chilies, drained
6 ounce jar roasted red peppers, chopped
1 pound ground chicken
1 tablespoon vegetable oil
2 (15.5 ounce) cans cannellini beans, drained
1 teaspoon chopped fresh cilantro
½ teaspoon chili powder
12 ounce bottle Deschutes Black Butte Porter
1/8 teaspoon salt
½ ounce fresh lime juice (=juice of ½ lime)
½ teaspoon ground cumin
2 tablespoons honey
Garnish: Grated Queso Quesadilla Melting Mexican Cheese, Sour Cream, Chopped Cilantro, Lime Wedges. Serve with Hint of Lime Tortilla Chips.
Heat the reserved bacon fat in frying pan. Add onion, tomatillos, Serrano pepper. Stir and heat over medium high heat until the onions are soft and transparent. Add the green chilies, roasted red peppers, cilantro, chili powder, salt, lime juice and cumin and cook over medium heat until the tomatillos are very soft, approximately 5 minutes.
Heat the vegetable oil in a large pot. Add the ground chicken and cook over medium heat until the chicken is thoroughly cooked. Add the finely crumbled bacon and the Deschutes Black Butte Porter to the chicken. Stir to combine. Continue to heat over medium heat. Add the cannellini beans and stir to combine. Add the tomatillo mixture and honey. Stir to combine. Continue to cook over medium low heat for 30 minutes. Portion into soup bowls and garnish with Grated Queso Quesadilla Melting Mexican Cheese, Sour Cream, Chopped Cilantro, Lime Wedges. Serve with Hint of Lime Tortilla Chips. ¡que aproveche!