contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

The Corner of Kentucky and Pine
Lakeland, FL, 33801
United States

hyku 12.jpg

Blog

Your one stop shop for food, fashion, inspiration, and rugged DIY. 

Smokin' Skull Horchata

April Shoemaker

mezcalhorchata-0004.jpg

Smokin' Skull Horchata

For Cocktail

  •  4 oz Horchata
  • 1/4 oz Fresh Squeezed Lime Juice
  • 2 oz Mezcal
  • 1 Lime Wedge for Glass Rimming

Spicy Cinnamon  Salt Rim

  • 1 tsp Cinnamon
  • 1 tsp Cayenne
  • 1 Tbs Sea Salt

Directions

Pre rim your cocktail glass using a lime wedge and the spicy cinnamon salt mixture. Then Fill shaker with ice, add mezcal, lime juice and horchata. Shake well then strain into your rimmed glass and garnish with lime zest.

Enjoy!

xx

Dia de los Muertos and Pan de Muerto

The Poor Porker

Fall is in the air and one of our favorite holidays/traditions is right around the corner. According to an old belief, nothing can keep the dead in their graves during Dia de Los Muertos, November 1st and 2nd. They come back to earth from the afterlife to celebrate. Elaborate alters covered in marigolds, candles, elaborate sugar skulls and are built to celebrate with loved ones passed. 

After November 2nd there's a big farewell that takes place in the cemeteries. Everyone celebrates with festive food including Pan de Muerto, music and dancing. When midnight hits, all the dead return to the afterlife for a little rest until party times happens again next year. 

 

Pan de Muerto

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

Ingredients

  • 1 tablespoon active dry yeast  
  • 1/4 cup lukewarm water  
  • 1/4 cup milk  
  • 4 tablespoons butter, diced plus extra for greasing  
  • 1/3 cup granulated sugar  
  • 1/2 teaspoon salt  
  • 2 eggs
  • 3 1/3 cups all purpose flour, plus extra for dusting  
  • 1/2 teaspoon ground star anise  
  • 1/4 teaspoon cinnamon  

 

1. Put the yeast in a large mixing bowl with the water, stir then let it stand for 5 minutes. Put the milk in a saucepan set over medium, bring to a boil then remove from the heat and add the butter, 1/4 cup of the sugar and the salt. Stir until dissolved then add the milk mixture to the yeast. 

2. Add one egg and the flour to the liquid ingredients, mix to combine, then knead until a smooth and silky dough forms. Transfer the dough to a bowl, cover with plastic wrap and let it rise in a warm place for 2 hours.  

3. Turn the dough out onto a floured work surface and divide the dough into four even pieces. Set one piece aside. Using the palm of your hands, shape three ropes of equal length.  

4. Line a baking sheet with parchment paper. Weave the three doughs into a braid then join the ends to make a round loaf. Make two bones and a skull with the extra piece of dough. Or if you're like me, something that looks a bit like a gorilla. Haha. Place them on the top of the loaf. Place on the baking sheet let rise for a half hour. 

5. Preheat the oven to 350 degrees Fahrenheit. Mix together anise, cinnamon and the rest of the sugar in a small bowl. Beat the remaining egg and brush it onto the dough, then sprinkle with your sugar mixture.  

6. Bake in the bottom of the oven for 20-25 minutes or until golden.  

- adapted from a recipe by pastry chef Edward Gee 

photos by Penny & Finn  

image.jpg

And so it begins

The Poor Porker

image.jpg

801 Main- the dream project. It's a new creative space for the community. It's our boutique- Bearcat and Big six design co. and our workshop. It's a place for people, like ourselves, to set up shop and sell tasty things. It's a garden. It's a beautiful outdoor dining space and a spot to get an ice cold 2 dollar tall boy. It finally begins. Wooooooooooooooo! Stay tuned. Xo

 

image.jpg
image.jpg
image.jpg
image.jpg
image.jpg
image.jpg

Photos by Penny & Finn 

Christie

The Poor Porker

This is Christie. She is the lovely wife of Adrian. Together they run Sassakala, a company that specializes in bringing farming and green living into the city. They are passionate about food, natural spaces, and educating the next generation. Christie designed the amazing living wall at Catapult Lakeland. Here she is wearing The Everyman Our raw selvedge Japanese denim apron.

Photos by Penny and Finn

XX

Laura

The Poor Porker

lauraapron-15.jpg

This is Laura Helm of Ashton Events. She is an event planner extraordinaire. Her creativity, talent, and attention to detail truly make every event shine with its own unique personality. She specializes in getting to know her clients and bringing their vision and story to life. Here she is wearing The Indigo, our hand dyed selvedge Japanese denim apron with leather and antique brass hardware.

Photos by Penny and Finn

XX