It has been over six months since I’ve posted on our blog. Looking back at our last post, dated March 13, 2020, I’m thinking it was just a coincidence that the post was about bad luck and superstitions. Although it was posted two days after my boys’ school closed and the reality of the pandemic set in. At that time, I became a full-time mother to 4 boys and also a school teacher, soccer coach, chef and many other things. I made the tough decision to hit pause on Julie’s Beet pretty quickly. My oldest son was 5 at the time, so you can imagine I had my hands full(I still do!). I closed our showroom on the UWS and moved the boxes that contained Julie’s Beet into my apartment. It was difficult to move backward with this dream but it was the right decision for me and my family.
We finished the end of the school year in distance learning and were ready to move on to summer. We rented a house on the Jersey Shore and had a pretty care-free summer. We went to the beach A LOT, spent hours playing in the sun and continued to do lots of cooking and eating. Baking is a project my boys enjoy and quickly became a popular way to fill time during the pandemic. When August hit, it was time for us to return to NYC. I was hesitant to ‘get back to reality’ but knew the time had come. The transition went better than I expected. The kids were happy to see all the toys they hadn’t seen for months. We quickly got used to putting our masks on before leaving the house and continued to spend as much time outside as possible.
The end of summer came pretty quickly, and I am happy to report my 3 older sons are back in school. It hasn’t been entirely seamless but I am learning to be flexible with their schedules and put confidence in our school to make the right choices to keep the children safe. I’m finding more time to devote to Julie’s Beet as we get back into the school routine. I have opened the online shopwith a limited inventory. I had the opportunity to record a podcast with my dear friend Brandy at For Animals. For Earth. You can check out the episode here. I am still looking for culinary gems from across the globe, although it may be a while before I am able to travel outside of the tri-state area! I have goals to get this blog back up and running. It will be a mix of food information along with my personal stories of how it is to be a small business owner and mother of 4 in these trying times. I hope you will continue to follow along!
Winter is really settling in here in New York with cold temperatures, lots of wind and the occasional snow. One of my favorite ways to warm up from the cold is a nice, rich cup of hot chocolate. I use Rococo Chocolates Organic Drinking Chocolate when I am feeling very decadent but there are so many variations that make a plain old cup of Swiss Miss Hot Cocoa taste really great too! Today, January 31st, just so happens to be National Hot Chocolate Day. In celebration of this wonderful day, here are some of my favorite ways to enjoy a cup of hot chocolate.
Peppermint Hot Chocolate – simply stir your mix your hot chocolate with a peppermint candy cane
Mocha Hot Chocolate – Instead of using water to make your hot chocolate, use coffee. This is one of is a go-to when I am feeling really tired!
Hot Chocolate Affogato – This is more of a dessert than a hot chocolate… put 2 scoops of your favorite ice cream in a mug and pour the hot chocolate right over the top. I recommend vanilla if you are a purist but if you’re not try something fun like Ben & Jerry’s Phish Food!
Elvis Presley Hot Chocolate – One of the king’s favorite sandwiches was Peanut Butter & Banana. Add these flavors to your hot chocolate by making a ‘smoothie’ In a blender combine 1 banana, ¼ cup peanut butter and 1 ½ cups hot chocolate. Be careful when blending hot liquids as there is the possibility for explosion.
Nutty Hot Chocolate – Instead of making your hot chocolate with regular milk or water, use almond milk. The flavor is rich and the taste is delicious.
What is your favorite variation on a classic hot chocolate?
This week Julie’s Beet celebrated its 4th Anniversary. It is hard to believe that it was just four years ago that I had boxes of products stacked in our apartment. And when the weather warmed up and all of the chocolate moved into our bedroom(for the air conditioning) my husband suggested I move Julie’s Beet to its own location. I moved into our showroom on 80th Street shortly after Julie’s Beet launched online. Since then we have continued to grow and change. A few of our products have come and gone but it is nice to see friendly faces(items) remain on the website year over year because you love them as much as I do! I’m proud of how we have grown at Julie’s Beet but also proud of the way we have maintained what is important to us…
We have posted to our blog weekly since Julie’s Beet began. The blog is a just one way we add a personal touch to the website by telling you family tales and sharing some of our favorite recipes. It is not an easy feat to come up with something new and interesting to talk about week after week. Please let me know what you’d like to see up on the blog. And if you’re reading this you’ve found our blog. You can also follow the blog by simply adding your email here and you’ll get our blog posts sent directly to your inbox.
I’m very proud that we continue to support smaller producers from around the world. We’re constantly looking for the next artisan who will join our roster of talented producers. I continue to love telling the stories behind the products to anyone who will come in and listen. I also love sharing the joy when our artisans are recognized for all of their greatness.
My love of food and cooking has never been stronger. Nothing brings me more pleasure than putting a smile on someone’s face through the gift of food. Whether it is something home-made or a beautiful gift set or a bite of a really special bar of chocolate, food has a power over people and I love being able to spread that joy. Being a business owner has its fair share of challenges but the return on the investment is well worth it.
As I look ahead to the next four years, I get a little tingly thinking about all of the possibilities for growth. I cannot wait to try what you or your neighbor might be cooking up and I cannot wait to tell the story behind that very special product. Here’s to more culinary adventures around the world!
I’ve always loved to cook. I grew up in a family that cooked. I have very fond memories of working together with my grandmother, mother and sisters to put together a Hanukkah celebration at the St. Louis Botanical Garden. I have fond memories of making pies late on Christmas eve with my dad and sisters. Most of my cooking memories when I was younger involved family and the holidays. My sisters and I also used have what we called ‘gourmet lunch’ on occasion. Looking back I realize this was a way for our babysitter to get us to prepare lunch but we loved it. Everyone drew a course and went to work making something for the group with whatever was available in the kitchen. It was a Food Network Chopped before that came around. Some of the dishes worked and some of the more creative ones weren’t quite as delicious or edible! As I got older(high school age) and could cook by myself, my mom often asked me to help with dinner. I loved that being in the kitchen but what I didn’t love was following a recipe. I wanted to be creative, not measuring and following directions.
I love cookbooks for their delicious stories about food and the ideas they provide for mixing new ingredients together. Check out our Pinterest Board for some of our favorite cookbooks. Unless I am baking, I typically use recipes as a guideline for flavors and quantities but allow myself to stray. I learned a great lesson from my son’s teacher last year… Once you have done something the right way (i.e. followed the recipe or built the Lego kit the way it is intended to be built) you can do it in a new way. This is a great lesson for a three-year-old and for grown-ups. Then I came across this great article in the New York Times by Sam Sifton, You Don’t Need a Recipe. In the article Mr. Sifton describes guidelines for cooking a certain dish but not a strict recipe. He points out that it takes practice to have the confidence to execute a dish without following a recipe but we can all get there if we try. I got some great ideas from the flavor profiles he outlined and signed up to receive the What to Cook Newsletter and get no-recipe ‘recipes’ sent to my inbox each week.
I cook dinner 6-7 nights a week at my house so I am always looking for inspiration on what to bring to the table. Some of the dishes will be winners with my family and some won’t; that is all part of the process. Follow our Instagram account(@juliesbeet) and check out our stories to see what I am cooking most nights of the week. When a dish works out, I often publish a recipe in the form of an Instagram post or place it in the Recipe Box on the Julie’s Beet Website. I hope you’ll follow along!