We will be closed Monday, Tuesday and Wednesday while I travel up to the giant warehouse and pick up three more bags: an Ethiopian organic Yergachefe, a sustainable Sumatran, and beans from Malawi grown by a women’s cooperative.
Put two egg yolks, a little mustard and your favorite spices in in the bottom of a paper coffee cup. Add a garlic clove or two to help agitate the mixture, and maybe a piece of lemon. Add a little oil and shake.
Then add a little more. Keep repeating until it gets a stick as you want it, you can squeeze a little lemon into to thin it and then keep adding more oil.
Signe guessed the randomly drawn two-digit number (26!) and won a free bottle of gizzard sauce. How has she survived without it? She has graciously left the bottle here for other customers to contemplate. (Contestants must be 18 years or older, one drawing a day per customer, offer not valid in Guam or Uzbekistan.)
…Fairly simple, mix semolina and water, make the pasta dough, push a bit at a time along the corrugated maker with the edge of a knife, boil a bit and then drain, in the same pan heat milk, butter, corn starch until thick, add cheese and parsley.
And don’t’ forget, now you can save time and order fresh-roasted coffee and other fine Jabali products online for pickup at the store, where your order will be waiting.
I had never heard of Arab coffee until Hassan came from Kuwait to stay with me. It’s drunk in very small amounts slightly more than an ounce or two, and really tastes more like a tea than coffee. The coffee is roasted extremely blonde, coarsely ground and then boiled for about 10 minutes with cardamom seeds. The light roast means hardly any caffeine is lost, which is why they drink it in such small amounts.
Espresso roast development is underway at the Jabali. First attempt today using Sumatra Mandgeling. Set Behmor for 9:00 and extended roast about 30 seconds, would have extended more but the roaster stopped allowing me to add more time. I’ll try 10:00 program time next.