I'M BACK, BUT A LITTLE BRAIN-DEAD

The concept was simple: close the business for about two weeks, get some work done around the place (cleaning, painting, re-organizing, landscaping) and spend the rest of time at the beach, or the movies, or someplace in between. Looking back it was way too optimistic to assume that my ever-growing list could be completed in a few days. Throw in making 45 pounds of pecan crunch for a friend's company & a course of lymphatic drainage massage 3x/week for my lymphedema. It's a wonder that I wasn't committed to the land of the kind strangers in white coats. A marathon of madness, I survived by the assistance of some wonderful friends, and like Alice, I've come out of the rabbit hole tired but pretty much in tact.

I hope you enjoy the inviting chartreuse fence that now compliments the front of Bonni Bakes. Tons of rosemary bushes were trimmed but the tenacious survivors are already putting out new buds! We scoured the building from top to bottom and I couldn't pass up an opportunity to move furniture & re-organize the space. Thank goodness some of the furniture has casters! I think it looks great and is more pleasant to navigate. Can't wait to get your reaction.

Because it's a shortened month, Stephanie & I have only planned two dinners. She is going to recreate her immensely popular Middle Eastern Meze Dinner on Sat Aug 22. It's a wonderful way to experience food from several countries at one seating, without needing a passport.

I've been interviewed by Marsha Fottler for an article that will appear in the Food Section of the Sarasota Herald Tribune on Aug 19th. The question was: what would you make & bring to enjoy a dinner at the beach? Because of all of the years and picnics that Rea & I spent with our wonderful friends The Whites on the island of Menorca, it had to be A Spanish Beach Dinner. You can read the article, cook up some of the recipes yourself or join us here on Sat Aug 29 and savor the full menu. Both dinners require advance reservations, are prix-fixe at $20/per person, and of course you're welcome to bring your own beer or wine (no corkage charge).

Our complete August menus have been posted to this site. If you'd like a PDF version send a request to bonnibakes@gmail.com. It will also be attached to this week's email for our subscribers. After a two week hiatus your taste buds must be aching, so join us for some soul soothing real food, handmade from scratch, just for you.

Hugs from the kitchen,
Bonni
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TUES August 11 STEPH'S BRITISH LUNCH served 11-2

Cheddar Potato Soup: (V)
Potatoes, my home grown organic Florida sweet onions, in smooth hearty soup topped with Cheddar cheese and served with Brown Bread. $4

Suffolk Waldorf Salad: (V)
Apples, dried cranberries and walnuts tossed with mayo, peanut butter, lemon dressing on a bed of my home grown organic greens served with Brown Bread. $4

Egg Salad Sandwich: (V)
Free range organic eggs, fresh herbs and mayonnaise on open-face Brown Bread. $4

Cheddar and Hot Mustard Sandwich: (V)
Shredded Cheddar cheese mixed with hot mustard, onion and mayo spread between two slices of Brown bread. $4

Beef Pasty:
Beef, potatoes and my own home grown organic Florida sweet onions encased in a pastry turnover. $4

Choose Two: pick 2 items from above, served with Brown bread. $7.50

Brown bread: (V)
Whole wheat, oats hearty bread. $3.50/loaf Take some home!
V = VEGETARIAN
Beverages:
Coffee $1.50
Iced Tea $1.50
Coke, Sprite, Diet Coke, bottled water $1

Desserts:
Blueberry Pie $3.50
Double Chocolate Brownie $2
Baklava $2
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WED August 12 STEPH'S GREEK LUNCH served 11-2

Chick Pea Soup V
A hearty soup of chick peas with lemon, parsley and onions, served with Farmer’s bread. $4
Greek Salad V
Tomatoes, cucumber, green pepper, red onion, Kalamata olives, feta cheese with my own Greek dressing; served with Farmer’s bread. $4
Spinach Pie V
Fillo dough filled strudel style with spinach, onions, parsley, eggs, feta cheese baked to a golden brown. $4

Bread & Cheese V
Slices of Farmer’s bread served with Feta cheese and Kalamata olives. $4
Choose two: pick 2 items from above. $7.50

Farmer’s Bread V
A rustic, crusty bread baked right here. Take some home! $3.50/loaf
V = VEGETARIAN

Beverages:
Coffee $1.50
Iced Tea $1.50
Coke, Sprite, Diet Coke, bottled water $1

Desserts:
Blueberry Pie $3.50
Double Chocolate Brownie $2
Baklava $2
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THUR August 13 STEPH'S LEBANESE LUNCH served 11-2

Lentil Lemon Soup V
A traditional lentil soup with spinach, mint and lemon, served with homemade Pita bread. $4

Couscous Salad V
Tomato, red and green sweet peppers, greens beans, chickpeas, cucumbers, raisins, green olives and couscous mixed with a tahini, mint, lemon and extra virgin olive oil dressing.$4
Add chicken for $2

Falafel V
Spicy chickpea croquettes stuffed into homemade Pita bread with organic home grown lettuce, tomato, and topped with cucumber sauce. $4

Chicken Pita:
Spicy yogurt marinated shredded chicken breast stuffed into homemade Pita bread with home grown organic lettuce, tomato and topped with cucumber sauce. $4

Choose Two: pick 2 items from above. $7.50

V indicates vegetarian

Beverages:
Coffee or Hot Tea $1.50
Iced Tea $1.50
Coke, Sprite, Diet Coke, Bottled Water $1

Desserts
Blueberry Pie $3.50
Double Chocolate Brownie $2
Baklava $2
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Fri & Sat August 14 & 15 MY BROOKLYN NEIGHBORHOOD LUNCH served 11-2

I grew up in the Bensonhurst section Brooklyn where you were either Jewish or Italian. On any day you could find fresh pot cheese or ricotta; challah or semolina bread; kugel or pasta, mazoh ball soup or minestrone, etc. It's all yummy to me.

Italian Beef & Veggie Soup w/Meatballs
Every grandmother in my neighborhood had her own version of this classic rich beef stock brimming with fresh veggies and little meatballs. Served with Italian Bread $4

Eggplant Parmesan (V)
Homemade comfort food, stuffed with eggplant, sauce and lots of cheese. Served with a House Salad on the side and Italian Bread $7.50

Ses Salinas Salad (V)
Mixed organic greens, cucumber, tomato, red onion, Spanish olives & Feta cheese, served with Bonni’s Honey Dijon Vinaigrette $4

Grilled Chicken added to your salad $2

Pick Two: Bowl of Soup, House Salad OR A Stromboli* $7.50
*choose either Florentine (spinach/tomato) (V) or Roasted Veggie (V)

HANDMADE 8” THIN-CRUST PIZZA (vegan available on request)
Naked Cheese - mozzarella, red sauce, Parmesan, fresh oregano (V) $6
New York - mozzarella, pepperoni, red sauce, Parmesan, fresh oregano (V)$6
Mahon - mozzarella, spinach, tomato, red onion, red sauce, oregano (V) $7
Margherita - mozzarella, red sauce, tomato, Parmesan, basil, olive oil (V) $7
Chinese Chicken - hoisin, garlic, chicken, broccoli, mozzarella, scallions $7

(V) = Vegetarian

Dessert
Mrs. Abruzzo's Cannoli $3
James (Chocolate Brownie) OR Marilyn (Fruit & Chocolate Stacked Blondie) $2
Chocolate Orgasm Cookies $4.50/pkg of 4
Large crunchy cookie (assorted flavors) (V) $1.25
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Remember, we love you but we don't take debit/credit cards...or your first born.
If you'd like to join our email list and receive weekly updates of menus & events in The Village, send your request to bonnibakes@gmail.com

LUNCH SERVED TUES-SAT FROM 11-2.

SPECIAL OCCASION CAKES TO ORDER AND CATERING AVAILABLE.

BONNI BAKES
in the Village of the Arts
930 12th Street West
Bradenton, FL
(941) 746-6647

bonnibakes@gmail.com