Notes from A Cottage Industry

The land of the free and the home of the brave

Happy 4th of July, everybody!

More cupcake baking

Another busy week (and it's only Tuesday!) I made a batch of bird's nest cupcakes (18 classic sized and one big boy for the birthday girl) and I must say, they just look so sweet. And yummy. I never get tired of making these cupcakes.

Never.

Ever.

Flutterby birthday cupcakes (it's a 2 post Friday)

     Last night I baked three flavors of cupcakes for various orders. These lil' cuties are for a birthday party. See the little candy butterflies? I hope the little girls at the party enjoy them as much as I enjoyed making them!

High school graduation cupcakes

Oh yes. It's that time of year.
     Graduation cupcakes are kind of a challenge to me.You can't really tell in the picture, but the flags are a gray-silver color with blue printing, 'coz that's the school color combo.You know, you've got to try and get remotely close to the school colors, and yet, there is something so unnatural to me about a color such as royal blue frosting, that I am not sure I could eat one of these little guys.

*sigh* Next week I am doing some more for another high school graduation where the colors are red and blue.

Zippity do dah cupcakes

     I got a call this afternoon for a rush order of cupcakes for a birthday dinner tonight. Spice cake with cream cheese frosting....dee-lish.
     I wanted these to be extra fun cupcakes, because the friend that ordered them is a very colorful person, with a very MacKenzie-Childs sort of take on life. I think these cupcakes capture that, don't you?

little blog post and a big cupcake

     Another busy day. I'm up and at 'em early for Toastmasters, then work, then an event for work..after work. I wanted to pop in for a minute to share another b-i-g cupcake.
Have a fabulous Thursday, people!

ps.Thanks so much for all of the support and confidence yesterday in my latest adventure of baking my way to bliss. I'm still struggling with the logistics of how this is all going to work out around my gown up girl job, but I am sure I'll figure it out so I can do both.

This little cupcake is takin' it to the streets, people.

    
     You know I love baking my cupcakes and cookies. And you know that I love packaging them up so sweet, with tags, and ribbons, and boxes even more. Well, I am stepping things up, from baking for friends and family to a full blown baking business (once again, this is on the side of my grown up girl job) under the umbrella of A Cottage Industry.
     A catering /restaurant owner friend met with me last week to talk about being their "cupcake supplier" and another catering friend has offered me time in her commercial prep kitchen, so it all fell into place. (I love it when things happen like this!) Now I'll get to be even more creative with my cupcakes, from wedding and baby showers, to cupcake towers, to new flavors and all sorts of fun little details.(..and hopefully I'll even make a little money while I'm having so much fun!)

     Oh! And there are new additions happening all over the place. I've now added the jumbo sized cupcakes to my menu (I call them "Big Boys") and they are going to be filled with yummy cream or fruit fillings. I'm adding a webpage to my website, showcasing the fabulous cuppy cakes,(sorry, local delivery only) and I've designed an online flyer for emailing clients,as well as a hard copy printed brochure, and business cards.
     I am working on the last details for the wedding cupcake brochure now. Once that's complete I am going to do a small photo album of themed cupcakes and details that I've already done in the past...an inspiration book of sorts. (having those three weddings and showers within twelve months has really paid off for me in this area...)

*sigh* I am having too much fun.

A little more cupcake love...this time for a baby shower.

    I'm off to a baby shower this morning. I made the party favors, (cupcakes, of course!)and I wanted to share them with all of you.

They look so sweet, and they were oh, so easy to make.

I melted 1 part light blue candy melts and 6 parts cream colored candy melts, along with 1 teaspoon of Crisco in the microwave, 20 seconds at a time to soften it up until creamy. I then poured the melted candy melts on to a piece of freezer paper and let it sit until firm. I then used a butter curler to cut the curls. After frosting the cupcakes, I sprinkled the shavings on top of the frosting.

     My friend that is hosting the shower ordered the acetate 4"x4" boxes and double sided satin ribbon online. I lined the bottom with baby blue tissue and set the sweet little cupcakes in. Once I added the bow and tag with a verse, they were all set.

    As you surely have guessed, she's having a sweet baby boy.

The grand-daddy of all cupcakes

      A few weeks back, Ms. Crafty told me about Target having the Wilton giant cupcake pans. We decided I needed one. (I did need one, right?)
     Once I got it, I needed to find the right occasion to break it in. Well, Sunday night was that occasion.One of my favorite people had a birthday yesterday.
     She's a third grade teacher, and I thought I'd surprise her and her little students with something special. (Can you think of anything more special to a class of third graders than a giant cupcake?)

     This pan is really odd, and I am very disappointed in Wilton and I will tell you why. (They are supposed to be the experts in cake pans you know...) See the pan down there, laying on it's side? Well, as any experienced cake baker will tell you, when baking two cakes at a time (like 2 round 8 inch cakes for example) they bake at the same rate...why? Because they have the exact same amount of batter in them. Not so with this set up. Look close. The cupcake top pan (on the right) is much more shallow than the cupcake bottom pan.

Hmmm. I was concerned as I poured in the batter. Yup, sure enough, the top of the cupcake was done and ready to be pulled out of the oven a good 5-7 minutes before the bottom part of the cupcake...but I couldn't do that, because the pans are connected. Consequently, the top part of the cupcake was slightly over cooked (this is the worst thing to me as a baker...it makes for a dry, dry cake, and yes, I am a perfectionist, I know.)
     Anyway, live and learn. Next time I will bake one cake (one side of the cupcake) at a time so I can cook them until they are just right...not under done, not over done...
It did come out awfully cute anyway. Oh, and my friend and the kids loved it (one little girl shrieked, "I don't know who you are, but I love you!" Is that just the cutest?)

Box lunches, cupcakes and a little bit of pampering for our tootsies

     I thought I'd share a lil' bit more from the day before the big day. After "Breakfast at Tracey's" all of the girls in the bridal party and the mother of the groom and I headed up to the lake for pedicures before the wedding rehearsal and dinner. (As I am writing this I am discovering that it seemed to be all about eating)
We decided it would be easiest to take along shoe box lunches for the girls, instead of squeezing in a trip to a restaurant.
     Friday morning before the breakfast, we packed the lunches- croissant sandwiches, fruit, and some fabulous cupcakes.(See the cute napkins the bride ordered?) I found the perfect white boxes at Michaels and added the darling polka dot ribbon and the tags.The bride found the adorable paper napkins with the fabulous chandelier logo online.

     Even the gals working at the salon loved the presentation and added mimosas all the way around for us, as we took turns getting our tootsies done up for the big day.

*sigh* This was all just too much fun to plan.

Coconut cupcakes anyone?

Mmm, mmm, mmmm. Yumm-meee. Pass the milk please.
     One of my friends at my grown up girl job is having a birthday today. Her 49th to be exact. That's big. So big, that it called for a little cupcake celebration.
     I decided to try making filled cupcakes this time. Coconut creme filling in a coconut cupcake, with toasted coconut buttercream frosting.

Coconut isn't really a very strong flavor, and these came out just right; nice and tasty, not overpowering)

I think this flavor just became one of my top favorites.
Have you ever had a filled cupcake? if you haven't you're missing out. They're deee-lish.

double chocolate cuppy-cakes and a night in creative overdrive

    What a busy week.(and it's only Tuesday!) Wedding stuff, and helping a friend re-do her kitchen. I was glazing shutters and cupboards last night, then making little signs back at home for the "Breakfast at Tracey's" party. So much fun.(I swear, I get so pumped up doing this type of thing that I could stay up all night creating. Really.)
     We have 2 team members at my grown up girl job having birthdays, so I also made cupcakes last night to take to work today. Double chocolate cake with double chocolate frosting. Double yummy!!

**Edited to add** I used the big Wilton star tip, #2D, to frost these babies.

The sweetest dreams....

Happy Valentine's Day!
     Oh, how I love to bake. I have a nice cupcake order to drop off today for someone, so I decided to make some extras. Mmm hmm, I'm going to spread the Valentine love at work today with these goodies.
     Speaking of cupcakes...cupcakes remind me of love and love reminds me of the things I am passionate about and passion reminds me of Bliss...and my Bliss seems to be unfolding rather quickly these days. You remember the farm I am looking into, right? Well, if you read this Blog daily, you know another of my not-so-secret dream is to have a cupcakery.
     Well, apparently in my current state of positiveness, it now seems that there may be a competing wish my heart made that is coming to light. The current Bride-to-be called me to announce that she had discovered a possible future cupcakery location available in my little dream town of Stars Hollow  Camas!
     *sigh* Images of me, in a fabulous chef coat (all custom done up with fabric covered buttons and coordinating robin's egg blue mini polka dot print chef pants, made by the Sewing Queen of course!) be-bopping merrily up the street to go to work each day at Cupcake Heaven fill my mind. The Bride-to-be is going to further investigate the charming little place this weekend and is working on some number crunching. I on the other hand, have completely decorated the place, in my mind. (Robin's egg blue and white striped French roman shades on the windows, at least 3 matching crystal looking chandeliers casting romantic light on the French bistro tables and the vintage bakery case that I have already located, possibly some framed vintage sepia tone photographs of old bakeries from days gone by, and a giant vintage style chalk board on the wall behind the bakery case with our vast menu)
     I made a Pro/Con list for the cupcakery and for the farm. The farm does have some kind of scary zoning issues, and needs a whole lot of work. This all makes me wonder if the cupcakery is my stepping stone dream....

*sigh and a smile* I just can't wait to find out what God's plans are for me.

Onesies

     Someone ordered cookies for a baby shower from me.(I must be nuts.I'm sure of it. This was the busiest week I've had in months at my grown up job, and then I was up till I-won't-even-tell-you-when, decorating these.)

     I bought the cutter here. They wanted pale yellow, white and pale green..not too much I could think of to jazz them up besides hearts and roses.... but they did turn out kinda sweet, don'tcha think?

Cupcakes anyone?

   ...or how about an amazingly cute cookie or two?
    It feels like it's been a long time in the making, but the last workshop I conducted on cupcakes and cookies is all set, in a kit form.
    The bride-to-be/editor and producer called me last night to tell me she was shipping my newest DVD's to me today.
    The DVD covers creative ideas with cookies and cupcakes, and a few little extras. It also comes with a handy dandy booklet (shown in the picture) and is available for $20 plus $5 shipping. Kits will ship to you next week.
     Please email me at: info@acottageindustry.com to let me know if you'd like one, and I'll send you a Paypal invoice (or we can work out a check payment if you prefer!)

A petite Christmas time dinner soire'

     I had a friend over for a little Christmas time dinner last night. We met years and years ago, when my Mom had her gift shop and she was a customer. We rekindled our friendship when she attended the tumbleweed Cotillion and it's like no time has passed at all. So nice. She is over the top creative and such fun to be around!

       I wanted to share my table set up. Remember when I did the brunch for my girlfriend last spring?       
     Well, it's almost the identical table setting, complete with my all time favorite black and white toile cones, but with a definite holiday slant.(see the holly?)

     I always save all my little table setting items. (see the "You" name tag in the holly filled cone? "Me" and "You" works for everyone!) I keep them all in a drawer in the living room hutch, and they're then there when I need them. So easy and quick to set up, and it looks like I took an hour. (Now, how cool is that?)
     Remember this, when you are creating something sweet for your table.

No snow here, but plenty of snowballs.

  Snowballs. Mexican wedding cakes. Russian Tea Cakes. There are quite a few names for these delightful cookies. So easy to make, and even easier to eat. Perfect for gift giving.

    You can make them way ahead and freeze them, and whether bagged up as a favor, or all decked out in a martini glass, these little cookies fill the bill.

    In case you've never made them, here's my recipe:

1 cup softened butter (room temp)
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cup flour
1/4 tsp salt
3/4 chopped nuts if desired
extra powdered sugar

Mix all ingredients with mixer, roll into little balls. Bake at 400' for 10-13 minutes. Roll in powdered sugar while hot, and again when cool.

Second option: roll in powdered sugar while hot, then in sparkle sugar when cool for a more elegant effect.

*sigh* baking is one of my most favorite parts of the holiday season.

Up to our eyeballs in baked goods

     What's a girl to do with all of the goodies created in demonstrating  cookie and cupcake decorating ideas? I'm taking them in to work to share with my friends at my big girl job.
     Honestly, after this past weekend of running through my demonstration twice (once for the workshop, once for the dvd...) I can't even look at another snowball cookie, or nest cupcake.

On the other hand, Moose thinks there can never be too many t-r-e-a-t-s.

Busy, busy, busy...

    Is it Saturday night yet? I've gone and over booked myself dreadfully this week. I'm way too busy at my grown up job at the moment. Last night I had a wonderful time with out of town company for dinner (and tree trimming!) *Sigh* A good friend and comfort food.(chili and cornbread and all the toppings!)Such a nice time. The tree is now officially decorated. Wow. Looks A-mazing. Christmas cheer in all it's glory....

Back to my dreadfully over booked week...
     Tonight I'm hosting a jewelry party (What was I thinking, planning that at this time of year?!)
     Yet another house guest comes in tomorrow and then, finally, on Saturday...oh my, Saturday I'll be conducting a very fun workshop at my cottage, where hopefully we'll be making a DVD to follow up from the class. This one is going to cover cupcakes, sugar cookies, packaging your baked goods in creative ways, and last but not least, some ideas for menu cards, place cards and table themes.So, in between all the other things this week, I am prepping and creating and making an outline.

Mmmm hmmm, this little chicky is gonna be so ready for a holiday bubble bath by Sunday.

Eat drink and be married.

    Gosh, I love that line. Love it so much that I used it on the favors for the engagement party.

      The favors are my signature sugar cookies, all dolled up and ready to eat. The monogram look is so big right now that we decided to capitalize on it (no pun intended...) Now I've just got to decide if I want to bag up the cookies as favors, like my samples shown, or  display them piled on a tray to eat at the party.
        Which do you think?

Press kits with a delicious bribe.

................................................................................................................
Another Tumbleweed Cotillion update!
Here are the dear little press kits I've been hand delivering to the local newspaper, magazines and television stations.

    I think they came out pretty charming, and will get our message across!

    The plan of attack was this: If the cuteness of the folder doesn't entice you, maybe a cupcake will.
Think it will work?

Bliss is but a moment with a cupcake...

     Oh, how I love that saying. I read it somewhere, long ago, and committed it to memory.I think it says it all.
     My love affair with cupcakes goes way back. Back before cupcakes were considered trendy enough to be seen at weddings.
     I made these cupcakes last night and took them to my friend's home where I was a substitute player for her Bunko club. (see the pink ones with the curly frosting? They remind me of crochet yarn!)  These little babies were quite a hit at the party (it was like no one had ever seen a cupcake before. Really.) Anyway, I was very flattered.  It makes me want to quit my grown up girl job and sell cupcakes all week long. *sigh* Now, wouldn't that be the life?

On another subject entirely...
     I have a favor to ask all of you. when you log on to the Tumbleweed Cotillion website, does it look alright? By that I mean the fonts. Are they overlapping, or running together on any of the pages?  The reason I ask is that my partner for the Cotillion has been told by her sister and her Dad that they are having trouble viewing the site. I don't have any problem, at home or work, and none of my friends or family have had a problem... please let me know if you're having trouble viewing it, or , if you're techie...please share with us how to fix this problem! Your input is much appreciated!!

(Way) Easy cinnamon rolls for breakfast

     I got the easiest recipe for cinnamon rolls from a woman I met in the cake decorating class a month or so ago, and I finally decided to try it out today. Oh yum. De-lish, and oh, so easy to make.
    It's made with frozen bread dough, so it's what I guess you'd call "semi-homemade" and it is perfect if you want to assemble it the night before and just pop it in the oven to bake in the morning.

Here's the recipe...

easy cinnamon rolls

INGREDIENTS:

• 1 loaf frozen bread dough, thawed
• 2 tablespoons melted butter
• 2/3 cup brown sugar
• 1/2 cup chopped walnuts or pecans
• 1 teaspoon ground cinnamon
• 1/3 cup heavy cream
• 2/3 cup sifted confectioners' sugar
• 1 tablespoon milk
• dash vanilla

PREPARATION:

Roll dough to a rectangle, about 18x6 inches. Brush with the melted butter. Combine brown sugar, chopped nuts, and cinnamon; sprinkle over dough. Starting at long edge, roll dough up, jelly roll fashion; moisten edges and seal.

Cut roll into 20 slices. Place rolls, cut side down, into two 8 inch or 1 10 inch lightly buttered round cake pan(s). Let rise for about 1 1/2 hours, until doubled. Pour the cream over the rolls then bake at 350° for 25 minutes. Combine confectioners' sugar, milk, and vanilla, adding more sugar or milk if necessary. Drizzle over rolls while still warm.
Makes 20 cinnamon rolls.

Try it. I think you'll like it.

This little cupcake finds her fondant calling

     OK, I am now inspired. I have found my calling. Yes, my own personal special purpose for fondant. No, I won't be frosting cakes totally with fondant frosting. (Eeeeeuuuuuw...) But, I will be using fondant for flowers. Carnations and mums and daisies and cosmos. Oh!And ribbons. And bows.
     I know it's hard to tell in the photo, but that little white thing is not a wadded up tissue, it's a fondant carnation!
     It will be so fun to make some of these, in various colors, and nestle them in with buttercream  roses and a big fondant ribbon bow on top of a cake, or just put them, alone, with some buttercream leaves, on top of a cupcake. They will be oh, so, so cute.
     Tonight, in class #3, I will learn how to make fondant daisies! Oh, my.  I can hardly wait to make my next batch of summer bouquet cupcakes.

The little cupcake's school report

     I haven't had a moment to share about my first fondant cake decorating class, which was two weeks ago. I learned quite a lot. Like...Well, I learned that fondant doesn't taste all that good. Actually, it tastes rather...yucky. A bit like sweetened play dough.(Quite a bit) Why is it so popular, when it's not oh, so delicious? I don't understand this at all, and I mentioned this repeatedly in class #1, until I am positive that my class mates wanted me to leave. Or just be quiet.
    But, back to the cakes...The fondant is really easy to work with. We covered our cake boards with fondant, and we made a cute little gum paste flower shaped box to use as a decoration, or favor holder. (see the photos) So far, easy as...cake.
     Tonight I am going to the second class (I was supposed to go last Thursday, but had an event for work and had to change class 2 until this Wednesday, followed by tomorrow night's class 3...have I completely confused you?)
Anyway.

     I had to "prep my cake for tonight's class by frosting it lightly with buttercream frosting. It's just an undercoating for the fondant, so it didn't have to be perfect, or neat or anything. And thank goodness, 'coz we're havin' a heatwave here again, and it had to be done lickety split, and put back in the fridge before it all melted. I'm not sure of the reason for the undercoat of buttercream. I guess I'll learn why tonight.
        I just can't seem to get my head around this concept of fondant not tasting yummy, so if you have an answer (or know of a brand of fondant that is tasty) please do share! The idea that anyone (a bride no less) would buy a cake simply for the looks of it,(and fondant cakes are pricey too) and pull the frosting off when it was time to eat it...well, I just don't get it.
*sigh* but then, I am a die hard buttercream fan.

A gentle reminder

...Always.
     I painted this sign last night to hang above the French doors in my cottage dining room. I saw a picture of a sign hanging in someone's kitchen on a home tour on somebody's Blog, and I adored the sentiment. (sorry! I don't remember which one of you shared it, but thanks for the inspiration!) I made a mental note to make one for myself, when I got the time.

     I shared the technique on how to paint verses on things when I made my garden sign from an old headboard a short while back. The cake sign was actually an old sign I already had that was a Thanksgiving themed sign, and I didn't have the right spot for it in my cottage, so I just thought I'd reinvent it as a year round sign. A little bit of primer and paint, then a bit of antiquing (You really can't see it unless you click on the first close up photo to enlarge it, but I used a tobacco colored paint to antique the edges of the blue area) and what was old was new again.
     I think it kind of lightens the mood in the dining room, don't you?

A little cupcake love

Yup. It may be between 100 and 104 degrees here in the biggest little city (a long series of record highs within the last week) but last night I turned on my fabulous new oven and I baked up some mighty fine cupcake love for my friends at my grown up girl job anyway. My friend Gail inspired me by sending me this fabulous cupcake post a few days ago. After seeing these, with nests and birds and all, well, I mean, I had to try creating my own version of them, heat wave or not.

    My rose looks a bit droopy in the photos  because it was still pretty darned hot last night, and I need to perfect my bird technique by using frosting that is a bit stiffer, but all in all I was happy with the results. Especially the little babycakes nests with eggs.

I am working hard at perfecting the subtle colors, and I got some new, different kinds of cupcake holders. (It's the one on the back left corner cupcake) I've seen cupcakeries use them...hmmm, they're a bit of a challenge to get the cupcake out of them, once it's baked and frosted. I am not sold on these. Oh well, I wouldn't know until I tried them. 
     I baked the regular sized cupcakes, and babycakes as well. So sweet. My friends are gonna love them.

        Oh, so pretty.*sigh* Birds, nest, flowers and cupcakes. Some of my favorite things.

*edited to add: see my post right below this for info about my darling new banner!

This little cupcake is goin' to school

     That's right. Fondant cake decorating school, at Michaels Craft Store. I can hardly wait! I am sure I've told you that I used to do cakes  for birthdays and weddings and such when my babies were wee small. Rolled fondant came along later and I've always wanted to learn, but never had time. I bought this book when it was newly published,(way, way back in 1991) and couldn't figure out where on earth you'd buy such amazing stuff as fondant. Well, wait a decade and a half or so and voila! Classes are now available for all of us.
     Class starts on Thursday, and I've got all my supplies ready to go. All that's left to do is decide which apron I'll be wearing. (I'm thinkin' this one....)

Red, white and blue, and yummy too

     I'm getting ready for Independence Day! After I worked in my garden for a good little while last night, I decided to come inside and bake some goodies for my friends at work.

     These are just my basic sugar cookies, frosted all in red, white and blue. I have a nested set of star cookie cutters that I've had forever, and I use them at Christmas and for the fourth of July. The rectangle cookies are just rolled out dough cut with a butcher knife.

     The thing about cookies is that you can make them plain or fancy, depending on your mood.

My recipe comes from an old, old Betty Crocker cookbook. The page fell out of the book from so much use about twenty years ago, and I have manged to hang on to it, even if it has gotten a few splatters and spots over time. I think this recipe is still in the new version of Betty's cook books, and often times is called "Mary's Sugar Cookies".  I thought I'd share it with you today in case you feel like baking up a batch to share..

Deluxe Sugar Cookies

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar

Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.

Frosting
2 Boxes (About 8-9 cups, depending on how thick you want it) powdered sugar, sifted
1 Cup margarine or butter, softened
1 tsp. vanilla
dribbles of milk to consistency you like
Mix all ingredients together on high speed of mixer, Fill piping bags, and frost cookies. Pour yourself a big glass of milk and enjoy.

frosting color challenged

     I baked cupcakes yesterday. I had friends coming over last night and I wanted the blue frosting to match my kitchen. Basically that would be about a bajillion shades lighter than what I created. (Mmm hmm, see the photo below, and the color of the plate? Ya, that's the color I was attempting.)  I was shooting for a pale robin's egg blue frosting color for my roses, but missed it by about a mile and ended up with turquoise instead. Cute, just not what I was after.

  The trick with frosting colors is simple; less is more. Apparently I had a senior moment and forgot this rule.(I don't remember, can you have senior moments at 50?)
     I have now decided that I am going to bake cupcakes or cookies at least once a week and keep experimenting until I get this color right. (be prepared to see a lot of upcoming baking photos..)
    I prefer the powdered food colorings, but sometimes the cake supply shop only has the "other" kind. It's like a jell, and it's just so hard to get the colors right. Also, the longer the frosting sits, the more it seems to darken. That means, when the color looks a bit too light, it is probably exactly what I am looking for.   
     Oh well. They tasted yummy anyway.

We went to Mother's

    I was in Portland this weekend. I haven't been there since last summer, and I had forgotten just how much I love it there.
    One of the many fabulous things about portland is it's restaurants. Sure, they have the chain establishments, but better than those are all the funky , unique, local ones. We went to the best (in my opinion)  breakfast place in all of P-town on Sunday; Mother's.
    The idea for this great place came from the owner, (and chef) Lisa Schroeder, who decided that the best food is not in restaurants, but from people's homes, so she created Mother's. The atmosphere is to die for. Brocade wall paper, huge chandeliers, and giant ornate mirrors on the brick walls. Absolutely charming, and chic. I had to do a walk through the entire place just to feast my eyes. Up in the front where you sit while waiting your turn for a table is a wonderful sigh that reads " Be nice or leave" and all the coffee cups say "Call your Mother".
    Each month they feature a Mother of the Month (M.O.M.) on the inside cover of the menu, and tell all about her and her cooking.
    The food is great, and my daughters both say it's the very best biscuits and gravy on the entire planet, so I'll take their word for it. As for myself, I had the legendary crunchy French toast, and it was amazing. Mmmm, de-lish.
    Do not miss this place if you're ever lucky enough to be in Portland Oregon.