We stopped for a nice lunch as a little cafe in Mossyrock,WA where the sign on the out side said just like home. And it was, the Kameo cafe is housed in a little home storefront. Very small, a one woman operation, she waited your table, then went and cooked the food. I was very hungry and ordered the Cheeseburger and "fries". The order once given, was the clarified by the owner, she said "I don't serve french fries, I serve home fries".
Now there has NEVER been a fried potato I have not eaten, with gusto! Especially a plain boiled potato, sliced with the skin left on, and fried until crispy and golden on the outside, fried potato. My response was, "sounds great". Honey ordered the homemade chili with cornbread and requested a side of the home fries. The food was good, just the right amount and we were attended to, just enough. If we needed anything she inquired, but not once were we asked (with a full mouth) how is everything. A very nice lunch indeed.
But this is my favorite moment while in her little cafe. Across from our table was another table, the couple seated had read the menu and simply ordered. She a burger with cole slaw and for him, the turkey avocado bacon sandwich with fries. The owner again explained she did not serve french fries, but instead served home fries. He said that was fine, and immediately his wife changed her order from the cole slaw to the home fries.
Ii is time to use the mint in the backyard garden. It is flowering, and very beautiful, I am going to use lots of it for mint jelly, but today this little loaf sounds good.....Minted Apple Bread.
Minted Apple Bread
adapted from Herbal Breads
by Ruth Bass
350 degree oven
1 c flour
1 c whole wheat flour
3/4 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
2 T minced fresh mint - I decided to chiffonade the mint, I love the little stripes in the bread.
1 c unsweetened applesauce
1/4 c oil
In a large bowl, combine all dry ingredients through cinnamon,
In another bowl whisk together all remaining ingredients.
Gently mix the wet ingredients into the dry ingredients, taking care not to over mix.
Divide batter between 2 8X4 or you may use smaller pans and adjust baking time accordingly. Because quick bread freezes well, I decided to double the recipe. I can share some with the family and put a loaf or two in the freezer for later.
Makes 2 regular loaves or 3 smaller loaves. Bake 35-45 minutes for standard loaves, 25-30 for the small ones, or until tests done in your oven.
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