As I sit on the covered porch, I can clearly see the giant raindrops as they fall, turning my yellowed, dormant lawn of weeds green. It's a lot of water falling from the sky.

I am pleased that the few things that needed to be done before the fall/winter/spring water showered upon us have been completed. I am positively hopeful that the chimney repair will keep the water from infiltrating the walls as it did in previous years and that the new paint on the east side will keep decay at bay.

Happily, even though I was unable to find a suitable water-repellent solution for the magnesite porch floor, I did manage to get plastic down in a successful way to minimize saturation for this winter, a project to solve for next summer.

The fall weather change is always boggy, bogging me down from being energetic, a reversal of the energy that the spring months will bring, now so many months away.

Though trying new recipes is at the top of my list of things to do, I am not feeling it. It's as if my taste buds have gone grey like the cloudy skies. It only lasts a week or two, but nevertheless, nothing seems to excite my buds.

Except for pastry. Pastry excites me, perhaps because someone else makes it. Someone with a whole lot more skill than I creates some gems that are hard to resist. The creative take on a croissant, or the perfect execution of one is a wonderful sight to behold, and breaking the many layers of laminated dough with the first bite is a reward worth having!

And chocolate. Even on a bad day, chocolate satisfies almost everything. And now that the heat of the summer is dwindling (snow in Utah!) and the chocolate is not melting, the pleasure of chocolate is back.

Bars, of course, are special, where artisans create something new every day. The combinations that people come up with are always a surprise!

And if you create chocolate treats, we now have a wonderful new line of chocolate to make and bake with!

Click Here To See Everything Featured in This Newsletter!

Felchlin Chocolate was founded in 1908 by Max Felchlin in Schwyz, Switzerland. It began as a small chocolate company with a focus on crafting high-quality chocolate products.

In the early years, Felchlin Chocolate established a reputation for using the finest ingredients and traditional Swiss chocolate-making techniques. The company's commitment to quality and craftsmanship set it apart from many other chocolatiers.

Over the decades, Felchlin Chocolate expanded its operations and product offerings. They sourced cacao beans from various regions, including South America and other cacao-producing areas, and established relationships with farmers to ensure a consistent supply of high-quality cacao.

The company is also known for its commitment to sustainability and social responsibility. Working closely with cacao farmers to promote ethical and environmentally friendly farming practices, ensuring that cacao is sourced responsibly.

Felchlin has also been at the forefront of chocolate innovation. They have combined traditional Swiss chocolate-making techniques with modern innovation to create a wide range of premium chocolate products.

With various certifications over the years, including fair trade, organic, and rainforest certifications, Felchlin is dedicated to ethical and sustainable practices.

Shop Now for the Felchlin Chocolate Selections!

Wildwood Chocolate fun and good looking chocolate Creating chocolate with "toppings" is easy to do. Find a chocolate you like, drop some toppings on top, and you are done. Making it taste good, lasting more than one bite, not becoming boring the second time around, or the third or fourth time, well, that is a different story. The choice of chocolate matters, as does the flavor of the "additions," and how they meld together; that is where the artistry lies. Over the years, we have sampled many chocolates that resemble these Wildwood Chocolate bars, and these award winners are the only ones we have kept on hand. Check them out here and see if any of them pique your interest. See the Wildwood Chocolate Selections here!

Wildwood Salted Brown Butter Texas Pecan Brittle 70-Percent Dark Chocolate Bar If you love a good Texas brittle, you will love this salted brown butter Texas pecan brittle chocolate bar. Inspired by time in Austin, Texas, this bar brings you a touch of the Texas hospitality with crunchy brown butter pecan brittle covering a rich 70% dark chocolate. Enjoy straight up, or break it up and crumble over a bowl of your favorite vanilla ice cream. Either way, you can't go wrong. Shop now for Wildwood Salted Brown Butter Texas Pecan Brittle 70-Percent Dark Chocolate Bar!

Wildwood Berry Berry 70-Percent Dark Chocolate Bar It has been the rage forever, taking unusual ingredients and putting them in or on chocolate. The key to a good bar is the blend of the chocolate, its characteristics, and the chosen accoutrements. And that is where these bars from Wildwood excel! This is one beautiful bar. And more than that, the balance of 70% dark chocolate with the sweetness of the delightfully placed, freeze-dried strawberries and raspberries hits exactly the right notes. This berry chocolate bar is perfect for Valentine's Day, or any day really. If you love berries and chocolate together, you can't go wrong. Shop now for Wildwood Berry Berry 70-Percent Dark Chocolate Bar!

Winter Selection Box Lakrids Christmas The flavors in this Christmas Winter Selection are really fun. A combination of favorites and flavors you might not have tried before. Though I might have a few favorites, I am never disappointed with any Lakrids flavor. A wonderful presentation and a perfect gift for the Licorice lover in your life. Supplies very limited. Shop Here for Lakrids Christmas Winter Selection Box!

Lakrids B Passion Fruit Chocolate Coated Licorice When I had my first ball of licorice, I was careful (not to say trepidacious) and took a bite. This, I can tell you, is not how to eat a lovely ball of Licorice from Lakrids! Instead, from now on, I just pop the licorice in, in its entirety! And joy assumes a place in my life! Open this B - Passion Fruit with passion and you instantly get a giant waft of sweet passion (fruit). The bright yellow-gold color is fabulous! And enticing! Crunch down and you get this agrodolce (sour sweet) combination that is spectacular! Passion Fruit and White Chocolate combined with the Licorice of Lakrids makes for a truly desirous candy and your fondness will grow for this letter B. Shop now for Lakrids B - Passion Fruit Chocolate Coated Licorice!

Sea Salt and Dark Chocolate Coated Liquorice Lakrids by Bulow F The eye tells you it is smooth on the outside and the tongue tells you that it is true. The dark chocolate along with the salt complement the licorice and while adding a twist, the licorice flavor is present. It's a really nice mix, especially if you like chocolate and salt! Shop now for Lakrids by Bulow F Sea Salt and Dark Chocolate Coated Liquorice!

Frozen Crispy Mint Lakrids Chocolate-Covered Licorice One whiff and it's all mint! One bite and it is a mouthful of chocolat-y mint! Chewy licorice combines for a combination of joy! Shop now for Lakrids Frozen Crispy Mint Chocolate-Covered Licorice!

Shakshuka recipe This super delicious recipe is easier than easy. You can make your own sauce or, as I prefer, take an already made tomato-based sauce and spice it up with flavors that I crave in the moment. Heat it all up, drop in a couple of eggs, cook until the whites are cooked, and the yolks are still runny, and you're done. Satisfying, delicious, solves cravings, and fast. See the easy Shakshuka Recipe here!

Mina Shakshuka Moroccan Tomato Sauce this our preferred way to make Shakshuka Shakshuka: Morning, noon, & night. A meaty sauce without the meat. Breakfast for some, lunch, or dinner for others, Shakshuka is a delicious dish that is easy to make. It's even easier when you use Cafe Mina's version. Shakshuka has a long history with many theories about when and where it originated. It's an everyday "one-pot dish" in a big swath of countries, from Tunisia and Morocco eastward to Egypt, Israel, and Syria. Variations with different spices abound, and the addition of lamb, potatoes, and artichokes is common. Cultural variations of tomato-based sauces span the globe, and this Moroccan tomato sauce is the spicier one! Mina's Shakshuka starts like a tomato sauce you would make at home, with chunks and bits of texture, giving not only flavor but also a great mouthfeel. The tomato is absolutely present along with the spices and an all-around heat. It's a heat that's tingly, pleasantly hot (not spicy), and when you finish, there's a wonderful aftertaste. If you're not careful, you'll eat the whole dish before you know it. The combination of the egg whites, the yolk, and the tomato creates a mouthfeel of pleasure that is very rewarding, satisfying, and very homey. This meaty dish has no meat; instead, your heart is filled with tomatoes and eggs. This dish is simple and plain, easy and quick, just like you want your vegetarian dishes to be! Shop now for Mina Shakshuka Moroccan Tomato Sauce here!

Bonito Flakes fish flakes Bonito is a type of fish that is often associated with katsuobushi. Katsuobushi is made from bonito fish that has been filleted, simmered, and then dried and smoked. The resulting dried bonito flakes are called katsuobushi. Bonito is known for its rich umami flavor and is widely used in Japanese cuisine to make dashi, a versatile and flavorful stock that forms the base of many Japanese dishes, including soups, broths, and sauces. The combination of bonito flakes and kombu seaweed is particularly popular in making dashi, as the flakes add depth and complexity to the stock. In addition to its many uses in traditional Japanese cooking, we think bonito is a great addition to any pantry. It's a versatile, easy-to-use seasoning that adds a slightly smoky flavor to all sorts of salads, dips, and dressings. It's also terrific for enhancing steamed or sauteed vegetables, with or without tofu. And you might want to keep it out of reach of your gourmet-inclined cat! They can't seem to get enough of the stuff. Shop now for Bonito Flakes (Katsuobushi)!

Dashi - Classic Japanese Soup Stock recipe Dashi is the basic stock used in Japanese Cuisine. It is a simple combination of kombu (kelp - a cold water seaweed that grows off the coast of northern Japan), and Katsuibushi (thinly shaved pieces of dried bonito - a member of the Mackerel family). See the Dashi (Japanese Soup Stock) Recipe here!

Aimono Rauso Konbu dried kelp Konbu, also spelled as kombu, is a type of edible kelp or seaweed commonly used in Japanese cuisine. It is one of the key ingredients in Japanese dashi, a fundamental stock used as a base in many Japanese dishes, including soups, broths, and sauces. Konbu is typically sold in dried sheets or strips. To make dashi, the dried konbu is soaked in water to extract its umami-rich flavors. It imparts a subtle, savory, and slightly sweet taste to the broth, making it an essential component of many Japanese dishes. In addition to dashi, konbu can also be used to flavor and tenderize various ingredients, such as beans, vegetables, and fish. The quality of konbu can vary, with different varieties and grades available. Some are prized for their specific flavors and characteristics. For example, Rishiri konbu and Rausu konbu are known for their high quality and are often used in premium dashi preparations. Shop now for Aimono Rauso Konbu!

Uneno Rishiri Konbu Dried Kelp! Rishiri Wild Kombu is a type of edible seaweed that is native to the waters surrounding Rishiri Island in Japan. It belongs to the species Saccharina longissima, which is a brown algae commonly used in Japanese cuisine. Rishiri Wild Kombu is highly valued for its unique flavor and nutritional properties. It has a delicate, slightly sweet taste and a tender texture. The seaweed is rich in essential minerals such as iodine, calcium, potassium, and magnesium, as well as vitamins, dietary fiber, and antioxidants. In Japanese culinary traditions, Rishiri Wild Kombu is widely used as an ingredient in various dishes. It is often used to make dashi, a traditional Japanese broth or stock, which serves as a base for many soups, stews, and sauces. The kombu is typically cut to add slices, soaked for 30 minutes, and then simmered in water to extract its umami flavors and nutrients. Rishiri Wild Kombu is the high-quality variety of kombu due to the pristine waters around Rishiri Island, which contribute to its superior taste and nutritional content. The island's environment provides optimal conditions for the growth of this seaweed, resulting in a premium product highly sought after by chefs. Shop now for Uneno Rishiri Konbu - Dried Kelp!

Alford Oatmeal Superfood Back-in-Stock New Stock - Fresh arrival The unusual flavor and texture of these amazing Scottish pinhead oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. The oats are dried in the kiln for four hours, during which time they're turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique. The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name "pinhead." Unlike "old-fashioned" oatmeal, they're not steamed and rolled flat. As part of a low fat-diet, oatmeal can help reduce cholesterol levels, and it is a natural food which contains NO additives, preservatives or colorings. oatmeal as a treat?!! "These oats are delicious and they keep me full all morning. I used the stove top method - 1 cup oats & 3 cups oatmeal - and cooked mine for 7 minutes and thought they were perfect. Nutty, a little chewy, a little splash of milk and a few raisins made for an indulgent-tasting yet healthy breakfast. Highly recommend. Also - I strongly recommend the stovetop method listed on this page in lieu of the "basic instructions". I cooked my first batch the basic way and found the result to be oddly watery." -- Abi Shop now for Oatmeal, Organic Stone-Cut from Scotland!

Pinhead Oatmeal with Dried Cranberries recipe! I've always made my oats with raisins but dried cranberries are a nice change. See the Pinhead Oatmeal with Dried Cranberries Recipe here!

Meatloaf with Oatmeal recipe This Meatloaf with Oatmeal recipe calls for adding pinhead oats to a blend of beef and Italian Sausage. The flavor is brightened by Worcestershire Sauce, Hawkshead Black Garlic Ketchup and the pinhead oats provide good texture without being gummy—a satisfying and really delicious combination. Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a firmer more interesting loaf. See the Meatloaf with Oatmeal Recipe here!

Feuilletine Flakes A Chocolate Hazelnut Cookie Recipe! Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! Make the easy Feuilletine Flakes Hazelnut Creme Cookie Recipe!

Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products. STORE HOURS: Monday thru Saturday, 10 to 5. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We have multiple HEPA medical grade air filters running 24 hours a day in the shop. We still wear our masks for the protection of all.

ChefShop Cocoa Powder news Back-in-Stock and shipping backorders! Orders are shipping out and cocoa powder is arriving every week now. Shop now for ChefShop Cocoa Powder! Give the Gift of Love through Food Gift Certificates available for any amount you choose. Choose the amount in $25 increments by changing the quantity number and we will take care of the rest. Share ChefShop with a Gift Certificates

Store Hours - Monday thru Saturday 10 to 5 ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply. Easy to reach and wide open parking lot. Click here to see the map.

This Week's Recipes

Plumped Ginger-Caramel Shrimp Recipe Adapted from The Splendid Table's HOW TO EAT SUPPER, Kasper and Swift. Random House, 2008. Our friend Ann loves this recipe. It is easy and the family eats it up. Tomato Chicken Avocado Sandwich Recipe This is a super simple basic recipe. Easy to make it your own by substitution or addition! Glazed Carrots Recipe

See what you missed in previous Newsletters

Let's Talk Turkey, Lots of Recipes and More Italian Panettone, Liquorice from Hivdovre, Denmark and More One Way to Cook Rice and Other Ideas

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