A big thank you to Bon Appetit Magazine for including Diner Journal in their 25 Food Trends for 2013, at #22 Indie Food Mags to Read.
The rest of the list is impressive too, check it out here
A big thank you to Dimity Jones for a great profile on Diner Journal and look inside Issue No. 22.
For more visit Three to One, A Visual Food Magazine
Issue No.1 Fall 2006. Recipe by Elizabeth Schula
It is decidedly Fall now, which means there’s no better time to brush the sand from our feet and step back into baking. We’re revisiting our very first issue for a simple and hearty cookie- a perfect companion for these cooler days.
1 cup buckwheat flour
1 cup flour
2/3 cups sugar
1/2 teaspoon baking powder
1 cup cold butter cut into cubes
2 egg yolks slightly beaten
Turbinado sugar (for rolling the cookies in)
Preheat the oven to 350 degrees. Sift the flour, sugar, salt and baking powder together. Cut in the cold butter. Add in the egg yolks and knead briefly to combine. Chill the dough for an hour. Make little walnut sized balls and roll in turbinado sugar. Place on a parchment lined sheet tray and press in a nice pattern with the lines of a fork. Bake at 350 degrees for about 10-12 minutes until the edges start to brown.
On Monday we had the pleasure of cupping select coffees from Guatemala and a lecture with coffee legend George Howell at This Must Be The Place.
We met coffees from farms such as Pulcal, El Vergel, La Soledad, Tzampetey, La Esperanza, La Bendicion and El Injerto in taste and in photo.
Stop by for a coffee and tell us what you think.