True That hits the Sunset

TrueThat gear and a couple of drawings are now at Urban Bazaar!

They're stocked up with bike corsets, leg straps coming soon.


more cake!

1 c tapioca starch
1/2 c sweet rice flour
1/2 c sorghum flour
1/2 c cocoa powder
1 t baking soda
2 t baking powder
1/2 t salt
1 c sugar
3/4 t xanthan gum
(no egg replacer this time)

1/2 c olive oil/walnut oil
1 egg
1 c unsweetened yogurt
2 oz melted unsweetened chocolate (2 squares of a baking bar)
2 t vanilla extract
juice from 2 blood oranges
zest from 1 blood orange
1/4 cup red wine (we had some lying around)

bake at 350 for 40 minutes

juice 2 more blood oranges to glaze your cake.

Adventures of a Wandering Barista,

or, Look at This Caffeinated Hipster.

In this episode, Sadie takes a tour of the Blue Bottle roastery along with the
wonderful staff of Readers Cafe, participates in a cupping of four single origin
coffees, and puts in her two week's notice at The Summit.

All photos borrowed and reblogged from Christina Furr, Readers barista

The bulk: raw (green) coffee beans can be stored up to a year before roasting.

The drop: a finished batch is poured out of the hot drum for rapid cooling.

The storage: Blue Bottle makes pajamas.

Check out these cool cats, Vien and Kate, setting up our cupping.

At the cupping, we tried three different cups of each of four beans. This
was for quality control: one of the three cups will be just right. (?!)

The break: agitating the surface of the coffee, getting my smell on.

Thanks to Blue Bottle and Christina.


moving day cookies

Gluten free orange poppyseed cake


1 c tapioca starch
1/2 c sweet white rice flour
1/2 c sorghum flour
3/4 t xanthan gum
3/4 t egg replacer (working on getting rid of this ingredient)
2 t baking powder
1 t baking soda
pinch of salt
1/4 c poppy seeds


1/2 c butter or coconut oil
1 c sugar
1 egg
1 c yogurt
2 t vanilla extract
zest from one orange
juice from one orange

bake at 350 for 30-40 minutes, or until a knife comes out clean.

pour over the top: juice from 2 oranges, cooked with maple syrup and ginger.
let the juice soak in before serving.


Apologies for another dearth of posts!
We've been busy moving and making our new place home.
Internet is coming in a few days, so expect some posts soon!