Come and Get 'em!


Our new booth is up and running and we will be serving Beignets and Campfire Coffee at our NEW location.


Come see us Saturday and Sunday from 8-1

801 E. Main St
Lakeland, FL 33801

We know its been a long time since you've gotten your Beignet and Campfire Coffee fix. We can't wait to see all of our friends and are truly grateful that you have stuck with us through the hiatus!


See you this weekend!



Dia de los Muertos and Pan de Muerto

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



  • 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  


Now Open Weekdays

Photo by  Penny and Finn

Normally we would consider posting this picture so early in the week cruel and unusual. Who wants to look at such mouth watering bliss when they have to wait until Saturday to indulge?

Well now you don't have to wait!

In addition to our normal Saturdays at the Lakeland Downtown Farmers Curb Market, The Poor Porker will now be open Thursday and Friday on the Catapult Lakeland Patio.

Now Open                                                                                                                                     Thursday & Friday 8 am - 11 am         

331 S. Florida Ave                                                                                                                 Lakeland, FL 33801

Stop by for fresh beignets and coffee. Enjoy something to make your work day a bit more bearable!


Puanani and the perfect paneer

Puanani is one of the most talented and inspiring people you could ever meet. She's an amazing artist, a brilliant cook. Needless to say, we adore her. I met her in Hawaii when I was 9 years old. She was a friend of my mothers and babysat me on occasion. She taught me how to draw the perfect plumeria flower and how to bake bread. Her rustic and beautifully styled home moved me, even as a kiddo. I wanted to be just like her when I grew up. She made all her food from scratch. She makes you a biscuit, it'll be the best biscuit you've ever tasted. Seems that that goes for everything she touches. I swear to you, she was kinfolk before there was a kinfolk. When I was little I told her, I know i'm nine but i want to be your REAL friend. She really is that special.

Fast forward 22 years and we are great friends indeed.

Recently we made a trip to visit her in Portland. Our adorable little guest room was decorated all in white and filled with perfect little thrifted treasures.  We woke up every day to hand foamed cappuccinos and baked breads.. This woman needs her own bed and breakfast, like, NOW. We never wanted to leave.

Puanani kindly gave us her recipe for the most ridiculously tasty spinach and curd subji we've  ever tasted.  Enjoy!

Spinach And Curd Subji

Feeds 6

Making Curd

1-Gallon Whole Milk

1/2-Gallon Buttermilk

Several layers of grocery store cheesecloth or a large thin piece of linen.

Boil entire gallon of milk in a large, heavy bottomed pot.

Make certain there is an ample amount of room at the top of the pot for boil over and the addition of the buttermilk.

Watch milk carefully.

Cleaning a bunch of spilled milk from the stovetop is a real bummer.

When milk begins to boil, turn off the fire and slowly add the cold buttermilk.

The goal is to have the milk solids separate from the whey, leaving fluffy, fat curds and light yellow to clear whey.

Line a large colander with the linen or several layers of cheesecloth. If you dampen the cloth first, it will prevent it from slipping around when adding the hot curds and whey.

*Note: Here you may simply drain the curds and whey into the sink, catching only the curds. However, the whey is an amazing ingredient to have on hand for rice and other grain dishes. Just put a bowl under the colander to catch the whey and remove for draining.

Drain the curds and whey into the colander.

Gather the cheesecloth together, forming a ball and carefully squeeze out the extra whey. Be careful, it is hot.

On a large baking sheet with a lip, arrange the curd into a flat circle onto the sheet while still wrapped in the cheesecloth.

Fill the milk pot with water and balance on the flat circle of curd.

This will press the curd into a large cake. Leave it pressing while you prepare the spinach portion of the dish.

For spinach-

Four large bags of pre-washed spinach or many bunches of fresh. With fresh spinach you will need to remove all of the sand from the spinach. This requires for or five soakings in a clean water bath. So I use pre-washed.

Sour Cream-one 16oz container

2 Tablespoons Turmeric

2-3 Tablespoons Ground Coriander

1-teaspoon hing (optional)

Salt and pepper to taste

Steam spinach, it will decrease in volume, so add more if you feel it isn’t enough.

When wilted, drain spinach. To get all of the water out, you can press a bowl into the colander to squeeze the excess water out of the spinach.

Throw entire container of sour cream into a large pot.

Add all spices.

Cook until the turmeric turns a bright yellow, the longer you simmer the spices, and the more the flavor and color will bloom.

Add drained spinach.


Remove pot from pressed curd.

Remove cheesecloth.

Place curd patty onto a cutting board and cut into bite sized pieces.

At this point, it is perfectly acceptable to throw the curd into the cream and spinach mixture as is…or you can deep fry the curd bites in fresh ghee, then toss them into the pot.

Give it a gentle stir to incorporate all of the ingredients. Add salt and pepper if needed.

Serve with basmati rice and spicy mango pickle.

A few notes:

Curd is another name for paneer.

This can be made without sour cream, just sauté the spices in ghee, but what is the fun in that?

Subji is a North Indian word used to describe any dish of cooked vegetables.

Once you have made the curd, there are endless ways to use it!

Curds and whey, the product just before you drain it, is a lovely evening snack for little ones. Add some maple syrup to it and it is the perfect nighttime tonic for a cranky toddler. Little Miss Muffet was a fan…

Spicy roasted red pepper and bacon bruschetta

A great friend of ours named Michael Antolak recently started curing bacon at home. He gave us a big chunk of his first batch to try out. It was so tasty.  Here's one of our favorite concoctions that we made with his bacon-tastic bounty.

Spicy roasted red pepper and bacon bruschetta

With grilled rustic bread

  • 2 sweet red peppers
  • ½ red onion, diced
  • 2 cloves fresh garlic
  • 2 spriggs of fresh oregano, roughly chopped
  • ½ lemon, juiced
  • 3 oz pork belly or 3 strips good quality thick cut bacon, diced
  • 3 sundried tomatoes, oil packed
  • 1 teaspoon Braggs apple cider vinegar
  • 2 tablespoons good olive oil
  • ½ tablespoon chili oil
  • Sea salt and pepper to taste
  • 1 loaf rustic Italian bread

Preheat oven to 375 degrees

Place red pepper and garlic cloves on a baking sheet, roast for 5 minutes, remove garlic. Continue to roast red peppers until top skin is charred and separates easily from the soft red flesh. Remove skin and seeds. Reserve pan drippings to add to bruschetta if desired.

Dice roasted red peppers and roasted garlic.

Using a small frying pan, sauté bacon until as crisp as desired. Set aside a  tablespoon of drippings. Set bacon bits on a paper towel to absorb any excess oil.

In a small bowl, add diced onion, roasted red pepper, bacon, roasted garlic, apple cider vinegar, hot oil, olive oil and pan drippings.

Slice bread then brush it with a little bacon fat and /or olive oil.

Heat a grill pan or griddle to medium high. Place bread on the pan and toast until you see some nice grill marks.

Finish your bruschetta with lemon juice, salt and pepper to taste. Garnish with fresh oregano. Enjoy!

Fresh spring rolls with spicy tofu and honey peanut sauce

These fresh spring rolls are so tasty you'll forget you're doing your body a whole lot of good by eating them. For real.

Fresh spring rolls

With spicy tofu and honey peanut sauce

  • 1 pack mung bean vermicelli
  • 3 carrots, julienned
  • ½ seedless cucumber, julienned
  • 1 bunch cilantro
  • 1 red bell pepper, julienned
  • Green onion, sliced lengthwise
  • ½ block extra firm tofu, sliced
  • 15 spring roll wrappers
  • ½ cup tamari
  • ¼ cup seasoned rice vinegar
  • 1 teaspoon fresh garlic, minced
  • 2 tablespoons hot oil
  • For peanut sauce
  • ½ cup honey
  • ½ cup crunchy peanut butter
  • 6 tablespoons tamari
  • 4 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1-tablespoon sesame oil
  • ½ tablespoon Mulberry Street hot oil
  • 4 teaspoons garlic, minced
  • 2 tablespoons fresh ginger, minced

Place tofu, tamari, rice vinegar, garlic and hot oil in a shallow bowl. Cover, place in the refrigerator and marinate for an hour.

Combine all the ingredients for the peanut sauce in a high-powered blender. Blend until smooth. Set aside.

Bring water to a boil in a medium sized saucepan. Add your vermicelli. Cook for 5 minutes stirring frequently. Drain, then set aside.

Heat a heavy skillet on med. High with 1-tablespoon olive oil.  Carefully place marinated tofu in the pan. Brown the tofu on each side. Set aside.

Fill a large bowl with warm water.  Place your tofu wrapper in the water for 6 seconds.  Immediately set your wrapper on a cutting board and make your rolls, one by one.  Put a small amount of cilantro, red pepper, cucumber, carrots, green onion, 1 slice of tofu and small bundle of vermicelli noodles in the middle of your spring roll wrapper. Carefully wrap your roll like you would wrap a tight burrito.  Dip your fresh spring roll into your honey peanut sauce...

Enjoy, friends!