Ashland lost an important member of our community earlier this month. Officer Malcus Williams passed away while on duty on March 2nd. He was a 21 year veteran of the Ashland Police Department, a husband, a father, a friend and mentor to so many young people in Ashland.
The Paddington Family of Stores will be hosting a Round Up in his honor tomorrow (March 17, 2018). Round up your purchase to the nearest dollar and the extra money will be donated to the Oregon Fallen Badge Foundation, as per his family’s wishes. We will match all of the round up money up to $500.
Stop by tomorrow and help us support a wonderful cause in honor of an extraordinary man.
Chef Marilyn Moore will be on our Mezzanine on St. Patrick’s Day! She will be sampling her Irish Soda Bread, which we are pairing with some of our favorite jams! In anticipation for your St. Patrick’s feast, we are sharing her recipe a little early!
Courtesy of Chef Marilyn Moore
Mise en Place (gather ingredients)
- 1 and 3/4 cups buttermilk or ( milk plus 1 TBS = 1 tsp lemon juice)
- 1 large egg
- 4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and work surface) – (I use Bob’s Red Mill Artisanal Bread Flour)
- 3 Tablespoons sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 and 1/2 TBS unsalted butter, cold and cubed
- 1 cup raisins (I use half golden, half regular)2
- Preheat oven to 425°F Lightly grease a 8-10 inch oven safe skillet or cake pan with butter or nonstick spray. A baking sheet will also do, though the bread may spread out a bit more.
- Whisk the buttermilk and egg together in a small bowl. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender, two forks/knives, or your fingers. Work the dough until into coarse crumbs, then fold in the raisins with a rubber spatula or wooden spoon. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold the dough together until dough is too stiff to stir. With floured hands, work the dough into a ball as best you can. Turn dough out onto a floured work surface and knead the dough for about 30 seconds or until all the flour is moistened. Dough will be sticky, but if it is absolutely too sticky add a little more flour as needed. Do not over knead.
- Transfer the dough to the prepared skillet/pan. Using a lightly buttered serrated knife, score an X on the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top about halfway through bake time.
- Remove skillet/pan from the oven and allow bread to cool for 10 minutes before transferring it to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
- Make ahead tip: Irish soda bread can dry out quickly, so keep it wrapped up tight with aluminum foil or plastic wrap for around 3-4 days. Freezes well, up to 2-3 months. Thaw and reheat as desired.
Our Chinese New Year event was a huge hit! Several people have inquired about the recipe for the Asian Slaw that Chef Marilyn Moore shared with us on Friday. So, due to popular demand, here it is!
Spiralize the following vegetables:
2 large zucchini
2 red bell peppers
1 English cucumbers
1 fat long diakon radish
Whisk together these ingredients:
1/4 cup natural peanut butter
2 TBS rice vinegar
1 tsp toasted sesame oil
1 tsp chili garlic paste
1 lime, juiced
6 sprigs fresh cilantro
1/2 tsp salinity black garlic salt
2 scallions, cut biaz
1/2 cup c toasted peanuts
2 TBS black roasted sesame seeds
Enjoy! Chef Marilyn Moore
Chef Marilyn Moore joined us last weekend to demonstrate our awesome Spiralizers! She not only showed our customers how the Spiralizer worked, but gave us ideas on how to best use it at home. She made zucchini and carrot noodles and paired them with Fresh Basil Pesto! It was such an amazing hit with our customers, she decided to share her recipe with us!
Chef Marilyn’s Fresh Basil Pesto
2 cups fresh basil leaves (no stems)
3 TBSP toasted pecans
2 large garlic cloves
1/4 to 1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
- Blanche basil leaves in boiling water for 15 seconds.
- Shock in ice water to stop the cooking process, and dry on paper towels.
- Place garlic and pecans in food processor; whirl away for 1 minute.
- Add basil and cheese, and process again.
- Drizzle in olive oil to desired consistency.
- Add finishing salt (Marilyn recommends Salinity Salt’s ‘Rosemary Garlic’).
Blanching the basil keeps the pesto green and fresh.
To raise the bar, add rosemary!
Our very own Pam was featured in an article in USA Today! We love the opening lines:
“Sometimes, I feel like I’m in a Nancy Drew mystery. I just wish I had her little roadster.”
Pam Hammond, owner of Paddington Station, the “eclectic emporium” in Ashland, Ore. — certainly seems like a grown-up version of the clever, perky girl sleuth, faced with one challenging dilemma after another. Today’s biggest mystery for small business owners like Hammond, especially small retailers? Surviving against aggressive online sellers, especially Amazon.”
It’s all true! Our Pam is like Nancy Drew: finding the best merchandise for our store, finding new and innovative ways to connect with our customers and changing times, and facing each new day and challenge with an outlook that never says never!
Read the full article via the link below: