#Ancora coffee maple bluff full

Hi Ancora Family! It's crunch time, so this little video of me blabbing won't be pretty, but it is full of all the info you need, plus a sneak peak of our new space! 8 we will open our doors for dine-in at our new Shorewood Hills location! 🎉 We are open until 1pm at our Shorewood Hills location for curbside pickup only! Order link in bio. We are open until 3pm at our Downtown + Maple Bluff cafes for dine-in or curbside pickup.

#Ancora coffee maple bluff cracker

❸ Strawberry Cheesecake Donut: strawberry jam and cream cheese frosting filled donut with strawberry cream glaze & graham cracker sprinkle on top. (Veggie Sausage substitute available.) Make it a meal with a side of greens, sweet potato fries, or breakfast potatoes! ❷ Jalapeno Cheddar Brisket Stella: A griddled Stella's spicy cheese roll loaded with sliced brisket, fried egg, cheddar, pickled jalapeno, caramelized onions, and garlic aioli. ❶ Ancora Brunch Burger: What brunch dreams are made of! 🤩Ī double smash burger with muenster cheese, cherrywood smoked bacon, over easy egg*, bistro sauce**, caramelized onions, sliced tomato, spring mix, and sweet potato fries with chipotle aioli on the side. It’s a great distribution chain helping a circle of people in need.Good luck deciding between this weekend's specials! 😅 It’s helping farmers who had so much overage last year. It’s aiding restaurants that are packaging food for those who are food insecure. I love the Cook It Forward program-it’s such a win-win-win.

#Ancora coffee maple bluff how to

If we could sit down over a cup of coffee and figure out how to redistribute it, that would make a huge impact in so many ways.

We have plenty of food in this world to feed everybody, yet we waste so much of it. I believe a cup of caffeine can bring some real clarity to people. World problem that could be solved with the right amount of caffeine: the interlaced problems of world hunger and food waste. I’m looking forward to a more normal visit soon. Even though they only live in Chicago, I haven’t gotten to see them one-on-one, in person, for a really long time.

And Jacques Pepin because he is so sweet and I love the chemistry he had with Julia on their show.īut honestly, with this last year, I’d have to pick my mom and my sister. Julia Child, because I know she’d make something excellent to go with our coffee. Rogers-I’d love to sit down and thank him for being a calming presence during my childhood (and adulthood!). The people I’d love to share a cup of caffeine with in normal times would have been all my PBS idols. I’m also overjoyed about having Grace Coffee in downtown Middleton. The downtown spot is also fun and I’m excited to try their new Maple Bluff location. I typically go to the Shorewood Hills cafe because it’s close to me and has a great atmosphere. My favorite place for caffeine is Ancora. I like Columbia Los Naranjos from Rusty Dog. My current caffeine of choice is black coffee. I can’t wait to schedule a whole bunch when it’s ok. I really miss coffee dates, especially interacting with people one-on-one. I notice I don’t wake up in the morning and feel I need coffee right away and the coffee I do drink is more memorable and enjoyable. I’ve cut back to one or two cups a day-and I always drink water first. But this past year I’ve been working on drinking more water and having coffee more mindfully. Now I drink it black.įor a long time, coffee was just something I drank every day, and I drank multiple cups. I’ve been drinking coffee since high school-though in those days I added three creams and two sugars. My most memorable caffeine would be very hard to pick. It was great when my kids were little–I worked where they went to school! But when my youngest went off to kindergarten, I decided to pursue my passion for writing and make a career of it. I’d considered teaching as a career possibility and played both teaching and administrative roles during this time. I remember finishing a book as a kid and thinking, “I want to make people feel like I did reading this book.”Īlthough I majored in English and journalism at UW-Madison, I actually worked in two other fields right out of school: restaurants, then early childhood. I’ve always loved to write and I was a prolific reader. And, if that isn’t enough to prove myself as a writer, I’m also working on a dystopian novel in my “free time.” I also do ghost blogging for a few clients locally and just launched Mighty Acorn Media, to create content for websites, blogs, newsletters and similar. Food writing and profiles are my bread and butter and what I like to do best. I’ve started to break out a bit more nationally. For the past 15 years, I’ve freelanced with Brava, Isthmus (before it shut down), Wisconsin People & Ideas and Madison Magazine.