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it be like that sometimes 😮‍💨🥴☠️

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👀 Turns out there was a secret Bear Crossing contest happening.

For the last couple of months, we’ve been quietly keeping track of who has been showing up in our likes, reacting to stories, and supporting BearX online.

Congrats to @mayaj2003 and @mr_cheftastic_ for winning Bear Crossing shirts! 🎉 (please DM us to claim and organize delivery!)

Didn’t win? With our 06.27 show right around the corner, now might be a good time to start paying attention. You never know what we have planned next. ⚠️

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Sunday Suffolk 🥜 Session. 🙏 @catfishskates

Riders:
@armandogonzalez8646
@mr_cheftastic_
@gent.joshua
@rail_to_rail
@smithaus22

🎥: @hectorvision_1

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Chocolate mousse with creme fraiche and sea salt, a staple on our menu since day one. I wanted to have a classic French chocolate mousse out of a big bowl here like a dessert I had in Paris, this was the best iteration. Honestly it’s so perfect that I never tire of it, you can find my sneaking spoonfuls on the line.

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Art in motion. Come see us this week! Back open today.

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Somebody left their pebble. 😂😂

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Sorry I wasn’t listening. #granbystreetriviera

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I’m so excited to be able to invite real home cooks into my kitchen. It is so important to celebrate home cooking from the women who did it day after day for their families with recipes passed down for generations. I hope you enjoy. Chicken and Dumplings : Sheila Robinson
1 whole chicken 3.5- 4 lbs
Salt and pepper, to taste
Chicken stock
2 medium-large carrots, diced
3 ribs celery, diced
1 white or yellow onion, diced
3-4 medium potatoes (we used Yukon gold), large dice
½ bag frozen peas
1 can Canned biscuits (small regular ones)
AP Flour
(Good Seasonings)
Beau Monde seasoning
1 bag frozen peas
Season the whole chicken generously inside and out with salt and pepper, place in a large heavy bottomed pot and add one box of chicken stock (or however much you have) and then add water to cover the chicken.

Bring to a boil and cook for about 1 ½ hours.

Pull out the chicken and set on a plate to cool.

To the pot add your diced carrots, celery, onion, and potatoes bring to a boil and reduce to a simmer.

Once chicken is cool enough to handle, pick the meat from the bone and shred into bite size pieces.

Add the chicken back to the pot and a season with salt, pepper, and any pre made seasonings you like to use. Sheila recommends Good Seasons and Beau Monde. (Something with celery salt)

Let this all hang out and simmer for no less than 30 minutes but up to an hour. You want to make sure the soup is the consistency and flavor you want it before you add the dumplings.

Open up the biscuits and separate. Cut each biscuit in half and roll in a little bit of AP flour. Drop into the simmering soup.

Let simmer for 8 minutes, until biscuits are cooked through but not much longer because they will get tough.

Add a bag of frozen green peas and simmer for 2 more minutes.
NOTE: This recipe is super good the next day. – just reheat and add more dumplings.

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April 19. See my bio link for registration. #skateboarding #coastaledge #skateboardingisnotacrime #skateboardingisfun #shredlab #shredlabskate #wcsk8

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Some action shots of us recently 🫶. Come see what it’s all about. Reservations at blancava.com

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trust me watch till the end Sunday go to meetings in Suffolk old school and new school

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Oftentimes and especially with food, simple is best. This salad may not look like much but squash salad witb pecorino and basil is a fan favorite.

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