Monday, August 15, 2011

August and September Music Schedule

Please note that the summer market ends on September 30th.

1 comment:

  1. Beat the heat with a Barbarian treat tomorrow! I’ll be bringing Chocolate-Ginger Ice Cream Cake Pops, so you can have your cake (and ice cream) and eat it, too.

    Barbarian Cooks specializes in fresh-made gluten-free and vegan foods that taste as good or BETTER than their “regular” counterparts. If you shy away from “special diet” food in the belief that it just doesn’t taste as good, I’m here to change your mind. I use farm-fresh local produce (often harvested myself), non-cane sugars, and premium organic ingredients to make delicious, community-supporting foods that are healthier for you, your local farms, and the environment.

    After my husband was diagnosed with gluten intolerance 15 years ago, we ate totally separate foods for years. I’m partial to my baked goodies, and I wasn’t too keen on sharing my husband’s diet of weird bread and crackers that, to my epicurean palette, tasted suspiciously like gerbil food. However, in the past few years, thanks to social media like Blogger and Facebook, there has been a baking revolution. Cooks all over the world have been taking up the “special diet” challenge and are sharing their new ingredients and techniques online. Inspired by their culinary creativity, I joined in – and now you can reap the benefits of all my research, collaboration, and 3AM tinkering with kitchen chemistry!

    To show you how serious I am about offering truly delicious food (for whatever dietary needs – or lack thereof) I invite you to take the BARBARIAN BROWNIE CHALLENGE. Try a delectable gluten-free Barbarian Cooks Fudge Brownie, which enthusiastic customers (both pro- and con- gluten) are touting as “The best brownie, anywhere, EVER!” If you don’t find it as tasty (or tastier) than your usual wheat/gluten flour brownie mix, I’ll give you your money back.

    For the Barbarian Cooks weekly market menu, to find out about special orders, get food news and ideas, and share your own experiments with gluten-free, raw, vegan, and non-cane sugar cooking, subscribe to the Barbarian Cooks blog, right here on Blogspot:
    barbariancooks.blogspot.com

    See you at the Hartland Market!
    Narissa Kent, AKA “Nik”
    Barbarian CooksWhere lack of refinement is a virtue!
    Barbarian LibrariansGifts for Book People w/ Attitude

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