It’s surprisingly difficult to get good pictures of the inside of a box. We usually end up with two layers in the bigger boxes — one edible, one not.
Um, I feel like I end up stuffing more and more in the treat boxes every time I do them. I just want people to feel VERY SATISFIED that they’re getting value for their money. Is that so wrong?
Happy with the decision to move to doing them three times a year instead of four, though — they do take time. Stephanie and I took about three hours working together just to pack up the higher tier boxes on Monday.
Every time I have to reassess whether it’s worth my time to do them, but I really enjoy the process of coming up with the theme, figuring out what I’ll include, coming up with new recipes and home items. And it also gives my business some steadiness of income, which makes it easier to make sure I can make payroll. Writing pays me better, but it comes in fits and starts. Patreon is nice and steady.
Also happy that we’ve shifted everyone to larger boxes, so we can include ice packs in all of them going forward. Maybe not necessary for the winter box, but the rest of the year, I think it’ll make it much less likely that chocolate or marshmallows or lollipops will melt while sitting in a warehouse while shipping. We’ve had some disasters in the past. Live and learn!
I *think* this is everything that went in this time around:
EARTH TIER ($10 / month, shipped 3 times / year):
• Cardamom & Honey Snickerdoodles: https://www.facebook.com/mary.a.mohanraj/posts/10162385722949616
• Chocolate-Tamarind Pinwheels: https://www.facebook.com/mary.a.mohanraj/posts/10162460018314616
• Jaggery & Treacle Gingersnaps: https://www.facebook.com/mary.a.mohanraj/posts/10162460018314616
• Lime & Rosewater Shortbread (with Ocean Creatures):
• Milk Toffee with Raisins: https://serendibkitchen.com/2017/12/12/milk-toffee/
• Pistachio & Pandan Elephant Shortbread: https://www.facebook.com/mary.a.mohanraj/posts/10162431047744616
• Salted Honey & Lavender Shortbread: https://www.facebook.com/mary.a.mohanraj/posts/10162444017369616
– Salted Cherry Cookies: https://www.facebook.com/mary.a.mohanraj/posts/10162447261339616
• Honeybee soap (lavender, mint, & basil): https://www.facebook.com/mary.a.mohanraj/posts/10162446500464616
• Sunlight on the Water bookmarks: https://www.facebook.com/mary.a.mohanraj/posts/10162446506084616
SOL SYSTEM TIER ($15 / month, shipped 3 times / year):
• all of the above, plus:
• Chive and Cheddar Scones
• Honey Pull Apart Bread
• Orange Spice Tea
• Lavender Wall o’Plants sachet
• Bee & Flower soap (sweet orange & lemongrass)
• a Serendib card and envelope
MILKY WAY TIER ($20 / month, shipped 3 times / year):
• all of the above, plus:
• more of various sweets
• Morningstar Sedge Tea Towel
INTERSTELLAR TIER ($30 / month, shipped 3 times / year):• all of the above, plus:• Sri Lankan Butter Cake (an entire cake!)• Fruit & Flower Tea (cornflower, calendula, mango, passionfruit, etc.)• Morningstar Sedge Scarf• homemade Sri Lankan curry powder & A Taste of Serendib
Quick note — we could use some more test cooks for Vegan Serendib. If you test 5 recipes, we will send you a digital copy of either Feast or Vegan Serendib, and if you test 10 recipes, we will send your choice of hardcover, too! If you’re interested, drop your preferred e-mail in the comments. Thanks!
Did Sunday sit-down dinner again, first time in a while. With school starting, seems like a good time to reinstitute the practice.
Have sort of forgotten how to do it — didn’t have the energy to get the kids to help, easier to just cook on my own, and didn’t plan it out well either — my ginger-garlic chicken and cauliflower poriyal aren’t a great pairing; too similar in flavor. Still, everything was tasty, and we chatted and laughed quite a bit, and everyone else took care of clearing the table and doing the dishes, so we’ll call it a win.
Folks, I’m making a change to my Patreon treat boxes going forward. I realized that it was really stressing me out, trying to find food items that were safe to ship in summer, and the small boxes are too small for me to include ice packs. I also need to spend a *little* less time on them overall.
Thanks as always for your support!
I was cooking this batch of milk toffee in Jed’s unfamiliar pan on his unfamiliar stove, so it got a little burnt, but if that happens to you, don’t fret — it’s still delicious, it turns out. Just with more of a caramelized, complex flavor. I still like classic milk toffee best, but I think some people would likely prefer it this way!
I don’t have a recipe for this yet — it’s a fusion dish I made up for the launch party I held at Alex and Christa‘s house last month, and I was doing feast cooking for a big crowd, so a little too frenetic to stop and write down measurements for recipes. But I wanted to post this, mostly to remind myself to make it again at some point and write it up, because it was VERY popular.
(Did you know that you can buy signed copies of Feast from me directly, now on sale, AND add on curry powder (or masks) if you’d like? If not, now you know: https://serendibshop.com/…/a-feast-of-serendib…)