Day 2852: Donut time?

"Taikomochi": old photo, collage & digital.

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Today update:

 

Today, Carole and I were texting back and forth. 

I mentioned that WonderWoman and Superman had brought 

me sour cream donuts in the groceries delivered yesterday.

They are so good I cut them into quarters in order

to ration, but up end up eating two or more.

Carol asked my favorite kind? In a nano-second, I responded

Krispy Kreme!  I said it came the closest to the donuts from 

Helms bakery. They used to have little trucks that drove around 

neighborhoods with a whistle. We were trained like Pavlov's dogs and came running. The driver, who wore a uniform and hat, would stop for us, then walk around to the back, open double doors and pull out tray after tray with delicious donuts, cakes, and goodies.

Then I looked at my newest issue of Spoon & Tamago, 

they had this feature that I'll share.

Koe Donuts in Kyoto, Japan.

The beautiful Koe Donuts, which opened in Kyoto in March.

Koe Donuts with an emphasis on organic, natural and local, has  a scrumptious line-up of donuts that are decadent but also brimming with the original flavors of their simple ingredients: flour, milk, eggs, sugar, and cooking oil. 

a selection of regular donuts that range from 200 – 350 yen

The milk and eggs are sourced locally and the flour is made in-house each morning in their “powder factory” which can be observed through the glass-separated open kitchen.

With an emphasis on design, the shop brings together the architectural talents of Kengo Kuma, the artistic direction of Shun Kawakami and the illustration work of Yu Nagaba. For the interior, Kengo Kumo sourced local bamboo to create over 550 traditional bamboo-woven baskets that create a warm dome within the space and balance the minimal concrete walls.

one of their signature pieces is the donut melt (850 yen)

Operated by Stripe International, Koe Donuts 

is the latest venture under the Koe brand, 

which includes the Koe Hotel that opened last year in Tokyo. 

Meaning “voice” in Japanese, the Koe brand is meant to 

create a link between Japanese culture in fashion, urban design 

and food to project that voice into the world in various forms.

Just because ...

by Tanya Stankovska

Smiles for Monday ...

Ju

 

 

DAY 2638: Meals in Provence.

The Luberon Valley: photography

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Two weeks in Provence was truly magical.

Part of the magic was not having to think about meals. 

Each day our hosts, David and Liz Atkinson of Les Baccacs

and their two assistants, prepared wonderful local cuisine. 
Each day Liz provided three delicious meals created from recipes and ingredients of Provence. We sipped the local wines, devoured the fresh picked cherries and apricots and indulged in salads and entrees flavored with fresh herbs.  With 400+ photos, I am having trouble sorting the meals, so decided to give you my food photos.

 

 

David drove to a nearby bakery every morning at 7am to pick up fresh, still warm croissants and a variety of breads. Heavenly.

And from the local markets, aged cheeses and more.

And then there were the hand, homemade desserts.

 

Each evening David would introduce the  meal and inform us of our schedule for the following day, providing us with a bit of history and anecdote of the area or village he would transport us to.  There was no need to travel far, the surrounding area is inspiring

A perfect two weeks.

A smile for Thursday ...