Tag Archives: #featured product tag

Eastside new magazines

 

The Eastside had new magazines! We’re changing our selections, and now carry Lilith and Ms. More new choices are coming soon, including Essence, Gay/Lesbian Review and Sinister Wisdom, plus more choices for children and tweens. Come in and check them out!

Fat and The Moon make up

Now at both stores, natural make up style skin care adornment from Fat and The Moon!

FROM THE FOUNDER

Hey Friends,

What an honor to have you here. Fat and the Moon is the place we get to meet, as real deal bodies, as plant people, and as people seeking alternatives to toxic paradigms. We need each other to be supported, and to stay inspired.

As an herbalist, I have a passion for plant bodies and human bodies, and how they synergize. I see the skin as the organ of our edge- the place where we meet the world, and feel the pain and pleasure of existence. Our edges are the places we grow and change.

My deepest intention with Fat and the Moon, is to provide intentionally made potions to support that fertile and feeling edge.

With love,
Rachel

Beillevaire Raclette de Montagne

Beillevaire Raclette cheese is available seasonally and currently in stock! Here’s a recipe for:

Raclette Dinner

Ingredients

  • 1 lb. of small potatoes
  • Salt
  • 1 small jar cornichon or gherkins and other pickled items like artichokes, small onions, etc.
  • 1 lb. cured meat such as ham, prosciutto and/or salami
  • Vegetable oil
  • 1/2 lb. raclette cheese (or you can use gruyere or emmentaler if you can’t get it)

Instructions

  1. Preheat your broiler.
  2. Place potatoes in a large pot and cover them with cold water.
  3. Add a tablespoon of salt. Cook over high heat uncovered until the water boils. Reduce heat to low and partially cover allowing it to simmer until the potatoes are just fork tender (the amount of time depends on the size of your potatoes about 5-10 minutes).
  4. Drain the potatoes and return them to the pot and put a lid on it to keep warm. Set the covered pot of potatoes on the table.
  5. Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. Put them on the table.
  6. Drizzle a bit of vegetable oil into a cast iron skillet. Rub it around to get an even thin layer.
  7. Cut two ¼” slices from the cheese. Put the slices in a single layer in the skillet.
  8. Put the skillet about 8 inches from the broiler elements. Cook until it is melted and bubbling and just starting to brown at the edges.
  9. While the cheese is cooking, serve some potatoes, meats, and pickles onto your plates. When the cheese is ready, use a spatula to slide it over the potatoes.
  10. Once you’ve eaten a bit and are ready, slice some more cheese and put it under the broiler.