Cookies at your doorstep in minutes with a touch of an app? It’s possible.
On-Demand Cookies with Doughbies
In a world where most anything seems capable of materializing with just a click or swipe on an app comes cookies delivered to you in 20 minutes after you’ve placed your order online.
That’s the premise of San Francisco startup Doughbies.
I should qualify that. In order for that to happen, you must live in San Francisco or as far south as San Mateo, as that is the region the company currently services with its drivers who deliver the cookies. You also have to order Monday through Friday, either between noon to 4 p.m. or 7 p.m. to 10 p.m. to get the cookies within 20 minutes. If you live farther south like I do, you get next-day delivery instead.
For orders within the on-demand delivery region, there is a minimum order of six cookies. For overnight orders, the minimum required is 12 cookies. There is no delivery charge.
I had a chance to try out the next-day delivery for free. From the menu online, I chose my cookies: three each of the Double Chocolate Chunk, Snickerdoodle, Peanut Butter, and Chocolate Chip with Sea Salt. The cookies are generally priced at $8 for three palm-sized cookies.
They arrived the next afternoon as promised, each cookie individually wrapped in plastic and neatly stacked inside a brown box.
A quick way to cook monkfish. Serve with whatever side you like. I did a saute of baby kale and cremini mushrooms.
Known as the “poor man’s lobster,” monkfish is a seafood I’ve enjoyed quite a few times in restaurants. But I had never cooked it before.
Until last week.
Part of the problem was that it’s not an easy fish to find at local seafood markets. But thanks to DailyFreshFish, I was able to finally give it a go.
The new online seafood source was launched recently by Hayward’s Pucci Foods, which was established in 1918 by Joe Pucci, an Italian immigrant. Pucci Foods has long supplied restaurants and retail stores. Now, it’s making that same seafood available directly to consumers.
The company, which sources seafood from all over the world, has a sustainable seafood certification from the Marine Stewardship Council. It also follows the Monterey Bay Aquarium’s Seafood Watch Guide and the NOAA Fish Watch Program.
Stolen Fruit Mixers turn any gathering into a party.
OK, no fruits were actually pilfered for these non-alcoholic mixers.
Stolen Fruit Mixers is just a fun name for this new Healdsburg company that makes mixers from the fresh-pressed juice of green varietal wine grapes and their skins (also known as verjus).
But unlike so many mixers that taste way too sugary or are so processed to death that they lose their vibrancy, these have real elegance and distinction.
Not surprisingly, since they were created by a chef, Peter Brown of Healdsburg, and long-time grape growers, Doug and Susan Provisor.
The company makes five flavors: Lemongrass Ginger Sauvignon Blanc, Jasmine Juniper Viognier, Hibiscus Grenache, Blood Orange Muscat, and Fig Grains of Paradise Zin.
Mix with alcohol or sparkling water.
They are concentrated, so it’s suggested you use 1 part mixer to 1 part alcohol (for a cocktail), or 1 part mixer to 2 parts sparkling water (for a mocktail).
Golden Island Jerky’s Korean Barbecue (front) and Kung Pao (back) varieties.
Beef jerky is not normally a go-to snack for me.
But I admit that when I received samples of Golden Island Jerky, I found myself coming back to them again and again, especially after a brutal spinning class at the gym.
Yes, leave it to me to reach not for a banana after a sweaty workout, but beef jerky.
But when you’re in need of a protein pick-me-up with a bit of salt and a lot of flavor, it hits the spot.
Golden Island originated in Taiwan in 1952. When the family immigrated to the United States in 1981, it started producing Asian meat products. In 2007, it debuted its jerky products.
A canned tuna you can feel good about eating.
Our love affair with canned tuna has ebbed and flowed over the years.
Beset by worries about mercury levels and unintended bycatch deaths of dolphins, Americans have cut back on their consumption recently. Still, it’s a good bet that there’s still a tin or two in our cupboards on a fairly regular basis because it’s hard to beat the convenience and versatility of the product.
Sausalito’s Safe Catch Elite Tuna, though, makes it easier for us to enjoy canned tuna with fewer worries.
Every tuna (albacore and skipjack) used by the company is tested for mercury, ensuring a limit of 0.1 parts per million which it touts is 10 times stricter than the FDA action limit. The tuna are wild, sustainably-caught, and additive-free. The fish are packed in BPA-free cans without any added water, oil or preservatives. In fact, the ingredients label on the can is as short as can be — just tuna and salt. You don’t even need to drain the can when you open it because there’s very little liquid in it.