“Health Guru Trips & Face-Plants”

Posted by Jennifer Cote

Public Service Announcement: The New Deli will be closed Monday, May 26, for Memorial Day! Hope everyone can enjoy some time off, get caught up with loved ones (or maybe even just chores and yardwork). Meanwhile, I was reflecting on zealousness. Enthusiasm. Character defects… I’m sharing a picture of this month in the garden- there is a pond in there somewhere, but the plants have been taking off, blooming, spreading. It’s hard sometimes to see the forest for the trees, the pond for the garden… Ya know…

Spring Garden w/Pond, Plantings

Deuteronomy 29:29 says, “The LORD our God has secrets known to no one. We are not accountable for them, but we and our children are accountable forever for all that he has revealed to us, so that we may obey all the terms of these instructions.” So. I feel like I’ve tried to “obey” those instructions (even though I may fall short). But I’ve also tried to obey other decrees, by health aficionados, alternative-medicine doctors, bloggers, “experts”. Did you notice there’s a lot of controversy over how to be the healthiest version of ourselves?!

Even if I follow all the supposed rules, removing processed foods, eating a “pure diet”, getting proper nourishment from (supposed) superfoods, etc., I still might have problems. Because it’s not really all about my good intentions. God still wants me to depend on Him.

So I might look to all that info first, instead of letting God’s Spirit direct my steps. But He reminds me, one way or another, when I’m getting off course. I was cruising along, doing quite well health-wise, even keeping up a (supposedly) good exercise regimen. Then I heard of how sprinting was just so great. So- I had been running, but added sprinting to my routine. Another fitness coach said you should wake up the muscles first, with jumping jacks or the like. I started doing that too.

I did my new exercise routine with zeal for a few months. Enthusiasm can be a good thing. But. Even good things can take us off course. What happened in my enthusiastic attempt at even better health? I pulled some muscle. Now I’ve discontinued that new routine for months now, hoping the injury will heal on its own. I have a pinch in my hip to remind me that I may have gotten off course.

I don’t mean to trash myself, but it does make me look at some of my character defects. Those defects are somewhat tempered through interactions with my husband and other loved ones. I live and learn. But ultimately, I need God’s help to buffer my impetuous, over-zealous spirit. He can take our challenges and defects, and mold them into something better!

“For what this world considers to be wisdom is nonsense in God’s sight. As the scripture says, ‘God traps the wise in their cleverness'”1 Corinthians 3:19

Chocolate Crunch w/Dried Fruits & Nuts

Posted by Jennifer Cote

My husband and I have been on one of those health journeys for some time now- a somewhat-restricted diet, you could say. But we need a treat now and then. (OK, every day, ha!) We used to get extra dark chocolate, which made us feel less guilty about that treat. I even found one bar at Trader Joe’s that was 100% chocolate, no sweeteners at all. But that chocolate disappeared during the pandemic (except for some auctioned off on Amazon to the highest bidder). It became pretty price-prohibitive for me. I needed to make my own.

BACK TO THE DRAWING BOARD

So I went back to experimenting with chocolate. It took a long time to figure this out—it should’ve been so easy. But first, I thought for sure the best chocolate would come from starting with cocoa nibs. This was years ago, before cocoa nibs started showing up everywhere. I thought I was ahead of the trend, and that it was going to be great. Ha. No.

But like Thomas Edison, I discovered many ways to NOT do it. First, don’t try turning cacao nibs into a luscious puree by throwing them in your heavy-duty Vitamix blender. You might bust a gut on that blender. And, it won’t be that smooth.

In my quest, I also tried using my Champion juicer from the eighties, to pulverize those hard nibs into a creamy paste. But it wasn’t all that creamy. What it was- a huge mess!

Finally, I learned: just get some cacao paste. I should’ve known this from earlier baking days, when recipes called for unsweetened chocolate. Those conventional squares found at most grocery stores would work perfectly. Now I personally prefer an organic unsweetened cacao paste (in chunks) that’s available through Amazon or other websites. It’s easy, it’s pure, and it’s delicious!

Chocolate Bark w/Dried Fruits & Nuts

Adjust recipe according to taste, like by making sweeter with more dates or raisins, if desired, or even with no fruit. (I like making a no-fruit version with just walnuts in it, and it can really hit the spot. IF you’re not craving anything sweet!) Makes about 3 lbs.

  • 1 lb. cacao paste pieces (AKA unsweetened, bitter chocolate)
  • .13 cacao butter
  • .035 liquid lecithin
  • Rounded ½ tsp. salt
  • .03 (1 TBS.) vanilla
  • .45 total dates, chopped
  • .45 raisins, chopped
  • .85 toasted pecans (or other nuts)

Add to 4-c. glass measuring cup: > 1 lb. cacao paste pieces > .13 cacao butter > .035 liquid lecithin

Cover tightly with plastic wrap, set on small rack (or towel) in pressure cooker. Bring pressure up by heating on high for 2 minutes, then leave on medium low heat for 1 hour or so to melt the chocolate.

While chocolate’s melting, toast pecans in oven. This may require careful watching. Putting half in at a time, it takes 5 minutes at 325° in my air fryer.

Also, prep the dried fruits. You can skip this step, but I like the chewy crunch of the roasted dried fruit. For this, I first bake the chopped, dried dates for 10 minutes (un-preheated) at 350°. Then I turn the oven off and add the chopped raisins, letting the dates and raisins dry out for 10 minutes more. (If the raisins are added sooner, they tend to burn. Yuck.)

When melted, carefully remove the plastic wrap, to avoid getting condensation in the chocolate. (Or getting burned.) Scrape melted mix into stand-mixer mixing bowl, adding: > rounded ½ tsp. salt > .03 (1 TBS.) vanilla

Blend mixture on low for ten minutes or so, then add dried fruits and nuts: > .45 dates (optional- baked) > .45 chopped raisins (again, baked is optional) > .85 toasted pecans (or other nuts)

Spread mixture onto parchment on cookie sheet (or large pyrex pan). Chill and store in refrigerator, breaking off pieces for healthy snacks that satisfy chocolate cravings.

“Taste and see that the LORD is good;

blessed is the one who takes refuge in him.” Psalm 34:8

Jen’s Class: “Life in our Culture”

Posted by Jennifer Cote

A few friends wanted me to help them make sourdough bread. AND, I recently got into a “yogurt” designed for ultimate gut health (thanks to this “Super Gut” author). Plus, we needed some raffle items for our church’s annual Women’s Christmas Dinner. So. We raffled some tickets to a class, and now, it’s upcoming soon!

Jen's Class "Life in our Culture", offered January 2025

SHOPPING LIST

MACHINES, TOOLS, ETC.

DAIRY MILK YOGURT INGREDIENTS

COCONUT MILK YOGURT INGREDIENTS

If you missed the first class (offered for early February), I may do more classes (just let me know in comment section).

DETAILS: $50 per Class

Potential List of Probiotic Foods (although we’ve narrowed it down to just sourdough plus dairy kefir and yogurt for the first session.)

  •  Bread, Sourdough
  •  Kefir (Dairy, Coconut or Water- based)
  •  Kombucha- Black Tea/Sugar- based
  •  Kombucha- Green Tea/Honey- based
  •  Natto (Soybean Ferment)
  •  Tempeh (Soybean Ferment)
  •  Veggie Ferments (Kimchee, Sauerkraut, or Misc.)
  •  Yogurt- L. Reuteri
  •  Yogurt- L. Gasseri
  •  Yogurt- A blend of S. thermophilus, L. delbrueckii, L. plantarum, L. reuteri, B. longum

Here’s more details on the above options:

  • Bread, Sourdough– Learn how to manage a starter the easy way (without daily feedings). Learn about the stretch-and-fold method for artisan bread, baking set-up for maximum rise, how to make a sweeter or more sour bread depending on preferences. Enjoy the benefits too- fermenting can reduce allergens and gluten, for easier digestion and higher absorption of nutrients.
  • Kefir (Dairy or Water- based)– It can be easy to add these probiotics to your diet, for smoothies or liquid refreshments. Dairy kefir tends to have even more probiotics than your typical store-bought yogurt. Or choose water-based for a dairy-free kefir version.
  • Kombucha– Jen’s got two different strains: the traditional black-tea-sugar one, and a honey-green-tea (extra fizzie) one to choose from.
  • Fermented Veggies (+ Sauerkraut, Kimchee)– A simple process of adding brine (salt water) to veggies and letting that ferment for 6 days is all that it takes!
  • Natto– This soybean ferment helps with Vitamin K assimilation, and (according to Dr. Peter McCullough) might help break up microclots. Microclotting was a concern with the vaccine, and I suspect, a possible aftereffect of Covid infections (and/or because of genetic issues as well?). In any case, microclots had shown up in my bloodwork, so I figure it’s all good to add natto to my diet. Plus, it might help with high blood pressure, so Tom’s taking it too. His blood pressure’s great now, although there’s a number of things he tweaked (maybe diligent daily exercise has proven the most helpful). In any case, natto, though typically enjoyed in Japanese culture, may be an acquired taste for many. (The deli staff was NOT able to handle it!) We eat it with a touch of EVOO, Celtic salt, pumpkin seeds and perilla seeds and it seems just fine to us.
  • Tempeh– Typically made with soybeans. I appreciate that tempeh can also be made with lentils, and/or the addition of some grains. Again, my doctor recommended adding lentils and certain grains (to improve methylation/absorption of folic acid and to provide silica (two things I needed). As with most ferments, nutrients become more easily assimilated and digested, so tempeh’s on that list. Also, culturing the lowly bean into this form yields an economical protein source, welcome in the age of high grocery costs.
  • “Yogurt” L. Reuteri– This particular strain has shown promise in studies, to help with sleep, skin, hair, mood (“and more”!). It ferments 36 hours instead of the usual 8-12 hours (even less fermenting hours for some store-bought yogurt). This way it’s teeming with billions (BILLIONS!) of helpful bacteria, instead of the usual millions… (more medicinal this way). Sample Jen’s yogurt and see what you think! (Telling a friend about how it brings on some vivid dreaming, he said, “So it’s the magic mushroom of the probiotics?” Uh, yeah!)
  • “Yogurt” L. Gasseri– Another promising strain, aiding digestion, weight control/belly fat, women’s health/menstruation. It’s cultured like the L. Reuteri version; taste is similar.
  • Yogurt “SIBO”style – A blend to help with “small intestine bacterial overgrowth” and other gut issues. SIBO can cause complications (immune/autoimmune issues, food sensitivities, inflammation, and even nutrient deficiencies). Jen has some extra tips when making yogurt in general, too, for making a smooth, rich yogurt.

Thanks, y’all. I’m excited about this! I think of the Chinese proverb, “Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.” Yup!

Share link- get to this post at thenewdeli.com!

Share the QR code with a friend, or take a picture of it, to have a handy reference back to this post! Thanks for stopping by 🙂

Thanks for the Business!

Posted by Jennifer Cote

The New Deli’s closed Thursday and Friday, November 28 & 29, for the long Thanksgiving Weekend. But we’ll be right back on Monday, folks!

Tom & Jen, thankful for God's blessings!

The New Deli thanks our faithful fans for a decent year, even as food costs rose pretty astronomically. We can still pay the rent and other expenses!

We’re also so thankful for family. We’ll get to see the rest of the family on Thursday, but meanwhile, son Tyler and his wife were in town before their Thanksgiving trip to visit more family back east. So. We HAD to send them along with a pecan pie. Which meant we also needed a Pre-Thanksgiving meal. Well, and pumpkin pie of course- YUM!

I’ve been meaning to post for months now, but I got a little sidetracked… “A picture is worth a thousand words”, so I guess you can get the idea with the fridge pic. If it tells you, “This lady is seriously into fermenting weird food stuff”, then you get the picture!

Like, earlier this summer, I started adding extra probiotic cultures to my routine after hearing how a healthy gut might address some health issues I was having. (I think some call those issues, “Getting Old”, but nonsense- surely there are some solutions to these problems!)

I heard that dairy kefir might contain more probiotics than yogurt, so I started making my own goat milk kefir (way cheaper than pre-made). I also heard about a “yogurt” that was fermented far longer than regular yogurt, that could contain particular strains/cultures that might also be helpful. So I started doing that. One of this new yogurt’s claims was to help one’s sleep, with extra vivid dreams as a perk. A friend mentioned, “Ah, so it’s the magic mushroom of probiotics then.” Exactly. I had the most vivid dreams ever, and- looks like my sleep’s been better too. Cool.

Oh my goodness- the list could go on. We were inundated with a bumper crop of tomatoes this year, and I heard (slash, saw on google) that fermenting was a quick and easy way to preserve them. Now I also have jars of tomatoes and other fermented veggies on the top shelf of that fridge…

Not to mention the starters for sourdough bread- our pastor gave me some of his 150-year-old starter to add to my collection. Hurray! Should I mention the tempeh and natto? Maybe just to say, “acquired taste” and “economical/healthy/probiotic protein source”? OK, enough on those two cousins of the regular soy bean…

All in all, Tom and I feel really blessed- family and loved ones to share our lives with, a decently healthy business (where Tom still spends much of his time). A hearty garden too- with enough bounty to give some to others as well, and (thank you Lord), health- yay! Hope you and yours have many blessings to count this season as well.


								


								

								
							


							
							


								


									
Milestones: Tom, 70/ Deli, almost 40

									
Posted  by Jennifer Cote


								


								

									
This week’s latest news: We’ll close the deli for the long Labor Day Weekend, and celebrate Tom turning 70. Yep- if you haven’t noticed, that guy at the sales counter has been there for almost 40 years. He’s reaching a new milestone. Thinking of how I’ve known this man for almost 50 years myself, I’m amazed at how God’s blessed our marriage and our lives. I’m feeling very grateful for family, friends, health, and for this way of serving in the community. 












Tom Back in the Day (mid-70’s)


As I walk down memory lane a bit, I think of how we started this whole business. I was in my home kitchen, experimenting with recipes when not working at the local health food store. I honed my sandwich-making skills packing Tom’s lunch every day, and asked for constructive criticism. At one point Tom said, “I don’t know if I can eat that many sprouts- it seemed like a hunk of sod. Honey.” Looked like I needed an outlet for the kind of food production I was getting into; thus, a small health-food-sandwich-delivery business was born. And Tom was relieved he didn’t have to be the soul eater of all those sprouts.










That was back in 1982 BC (before children). But, besides the banana bread I baked for some of our customers, I also discovered I had a bun in the oven. So, after a few years of a garage-band-type food operation, as young parents who were trying to become responsible adults, we decided to get an actual commercial kitchen to work out of.






That’s when we founded “The New Deli” right there on San Pablo Avenue in Pinole. Yep- same location for almost forty years. What?! And there’s no end in sight yet… now that Tom’s fully recovered from that holiday health scare. He sets off to work, letting us know he’s “going to my happy place”. I guess that’s a good thing! Even if you don’t see me at the deli much these days- it’s all I can do to keep up with the homesteading we got ourselves into. (More on that later…)






Meanwhile, I’m including a picture of the super-deluxe garden wedding reception we had this summer for our younger son and his bride. The family’s expanded some, with grandkids ranging from 19 down to 4. Thank you, Lord- it’s a beautiful thing!






“Instruct those who are rich in this present world not to be conceited or to fix their hope on the uncertainty of riches, but on God, who richly supplies us with all things to enjoy.” 1 Timothy 6:17






Tom of The New Deli Fame, with Wife Jen, Sons, Daughters-in-law, & Beautiful Grandkids!

Tom of The New Deli Fame, with Wife Jen, Sons, Daughters-in-law, & Beautiful Grandkids!




								


								

								
							


							
							


								


									
Time Out for Summer Vacay!

									
Posted  by Jennifer Cote


								


								

									









The New Deli will be closed Friday, June 14 through Monday, June 17. Off to refresh and hang out in the wilderness with the family for a bit!





As per usual, we’ll be back Tuesday. Meanwhile, what’s been going on since that February post detailing Tom’s health scare adventure? Thankfully, it’s all good. I’ve been gardening and grand-babysitting more (though still doing the New Deli sprout-growing and office work), while Tom’s doing what he loves- greeting the many New Deli regulars, meeting new ones, and keeping the deli afloat.












We’ve wondered how long we’ll be able to keep doing this, as the deli’s 40th anniversary approaches (next year!). Lord willing, we’ll keep going. (After all, what other local business is providing homemade food made with 100% olive oil, organic greens, and other fresh stuff, with minimal processing and additives?!)






The New Deli Board, Almost 40 Years






Hopefully we’ll still be rejoicing, even in the challenges, ironies and unknowns. My garden’s a good example- it’s pretty amazing right now (if I do say so myself). Some of the lessons learned have grieved me a bit in the process. But that garden is wrought from the lessons learned, and the grace of God.





So many lessons…





    

  • Don’t try to raise BSF (soldier flies) in the closet, to feed to your chickens, if you’re not in the tropics. (Unless you don’t care that the space heater is also heating the whole room up to about 100° and is probably not cost-effective.) 
    • 




  • Don’t put up a (cheap-ish) hoop house thinking the up-to-55mph winds will not tear it to shreds. (Even if you imagined a handy green-house effect in blustery Pinole.)
    • 




  • Don’t put in a pond without doing more research than you did writing your last thesis.  
    • 






That’s just my latest lessons- whew! But now the chickens are still getting fed well (extra leftover crops from the garden), the heat-loving veggies are growing (in a different, warmer spot), and the pond is clear (meaning- it’s not a swamp like in the old days!).





Psalm 30:5 says, “His anger lasts only a moment, his goodness for a lifetime. Tears may flow in the night, but joy comes in the morning.” Yay.

								


								

								
							


							
							


								


									
Jun Kombucha for Two (+ Easy Maintenance)

									
Posted  by Jennifer Cote


								


								

									



My old kombucha recipe (posted here) needed an update- I posted that recipe eight years ago! And in case you forgot why you want to drink probiotics, I did sum that up in an article here.





I realized my recipe was a bit dated when giving son Tyler’s new bride Maria a box of fermentable projects. I’m so glad she was interested- Maria even tried (and wanted some of) my Natto (which is more than I can say for most every other guinea pig around here besides husband Tom!).





So I was inspired to get this update out. I hope it helps anyone trying to maintain their kombucha overflow without drowning in gallons of kombucha vinegar. I started making this smaller amount when our kombucha habits changed- the grandkids switched to Kefir (recipe here), as it doesn’t have any caffeine, and now Tom and I drink that a lot, since I’m already making it for them. 





But I want to keep my scoby happy, even while ignoring it a bit. Below is a quart-size recipe for Jun kombucha, along with a few extra tips to (hopefully) maintain Jun kombucha for one or two people.








Green Tea + Honey; Easy Jun Kombucha Process






Start with a bit of Jun starter (on Amazon, here) (or get some from me personally- comment below!). Add about as much of the honey-sweetened green tea mixture as you anticipate needed in the upcoming week. If I know I need less than a cup or so for drinking in the upcoming week, and just want to keep the scoby happy, I only feed a small amount of starter (maybe just a 1/3 c. or so), with only a cup or so of the sweetened tea.





A week later, I have some fermented Jun kombucha, that I can add to smoothies or drink straight. (I reserve some of the kombucha as starter, to add more sweet tea to.)





If I skip drinking any that week, I have something much tarter than Jun by the second week. Still full of probiotics though!





Ditto the third week- if I haven’t used any of the kombucha, and haven’t fed it any fresh sweetened tea mixture, it starts approaching vinegar status. You can let some of it continue fermenting until it tastes tangy enough, and just use it as you would vinegar. Vinegar’s still nutritious, containing acetic acid, which may have benefits like helping with blood pressure and fat accumulation. But vinegar’s not quite ideal for adding to smoothies or whatever, right?!





If your goal is to keep your Jun scoby happy and alive, while drinking smaller amounts of it, the recipe below should work.





JUN KOMBUCHA





INGREDIENTS





    

  • 2 tsp. loose green tea (or 2 bags)
    • 




  • 2 c. boiling water
    • 




  • 2 c. ice water 
    • 




  • 1/3 c. (.21 lb.) honey (preferably raw, organic)
    • 




  • 1/4 c. starter tea (or about 10%)
    • 




  • Jun Scoby
    • 






PREPARATION





Brew the tea in a shatter-proof thermos, steeping 2-4 minutes in the thermos. Use: > 2 tsp. loose green tea > 2 c. or so boiling water





After steeping, strain tea (or remove bags), pouring it into a quart jar. Add honey and stir well: > 1/3 c. honey





Add enough ice (or water) to bring the liquid amount up to 4 c.





When the sweetened tea has cooled to room temperature, add it to about a 1/4 to 1/2 c. starter tea in the starter quart jar.





OR- only add a third or half of that sweetened tea to the jar with the starter in it. Save the extra sweetened tea in the refrigerator. Or freeze it if you’ll be ignoring your Jun for more than a week. That way, you can easily feed your starter again next week (or next month), using the extra sweetened tea. (I defrost the frozen sweet tea in the fridge for a few days.)





In any case, within a week (or less), the Jun kombucha will be tart enough to drink, and full of probiotics. Pour some off daily to drink or add to smoothies. Or get all fancy and pour most of the cultured kombucha into a ceramic-stopper-type bottle, adding fruit juices or what-have-you. Once you close the lid on the fancy bottle, it’ll start building up carbonation. “Burp” that kombucha daily, so it doesn’t get too carbonated. (We’ve wiped kombucha geyser remains off the ceiling many a time…) Store in the fridge once it’s tart/carbonated enough, which will slow down the fermenting/carbonating process. 





A link to the original recipe is at the top of this page, if you need more directions. Please, leave a message below, if you have any questions, or any exciting success stories!

								


								

								
							


							
							


								


									
“In Sickness & Health”, with Happy Ending

									
Posted  by Jennifer Cote


								


								

									


The New Deli, closed President's Day






First off, for you New Deli peeps, yes, we’ll be closed President’s Day, as per usual. Thought I’d post that, because, #1- It’s probably convenient for deli customers to know our latest holiday schedule. AND, #2- a whole lot’s happened since I last posted, mentioning The New Deli’s Christmas Vacation.





It’s easier to share the story now that Tom and I know it’s a pretty happy ending. We’re so grateful to God for seeing us through a challenging season. So many prayers- thank you all!





Anyway, long story somewhat abridged, at some point after Thanksgiving, Tom started feeling a bit awful. Something was way off. A doctor prescribed a 30-day round of antibiotics, and I waited apprehensively for signs of recovery. No signs. But at least Tom got through Christmas. We even traveled, celebrating our son Tyler’s wedding to Maria, and Tom was able to keep up with us as we traipsed about Spain. A very blessed time.





But by early January, during an exam, we were told there seemed to be a mass or tissue developing. The doctor believed there was a small chance it was not cancer. We braced for worst-case scenarios. I’d never seriously considered the possible demise of my life partner happening any time soon. Like, “Free Crab Tomorrow”, it’s never tomorrow, so… no problem.





A wake up call for sure. This new reminder (that, yes, we’re mortal), led to other thoughts. Thoughts of guilt (I could’ve taken better care of Tom and skipped that last garden project?). Thoughts of loss (pity party). Thoughts of incompetence (I couldn’t do the taxes, nor make sense of Tom’s chicken-scratch paperwork.) Thoughts of God…first, having to tell Him, “Not my will but Yours be done”. Also wondering how, in this case, could it possibly be that “all things turn out for the good for those who love God and are called according to His purpose”? I imagined that, well, it would be one way to get family together. Eulogy, “Yeah, I know Tom would’ve liked to have been here.” And, “But we’re so grateful all of you could come anyway…” And then I’d cry. (I didn’t want to be a widow at 65. Who does?)






Tom’s Breakfast?! (Plus Meals of Giant Salads & Veggies)






But. We had to try. We began a heavy-duty health/cancer protocol. I ordered books, watched videos… We quit coffee and alcohol. And wine (though I thought wine was a supplement form of resveratrol? No!). Tom started a “12-Step” program… Well, really, more like fifteen or twenty steps- things to have in the morning and throughout the day, while supposedly reducing his stress levels (well, THAT’s stressful!), getting more sleep…





I stocked up on massive amounts of groceries. Going organic and plant-based was not going to be cheap. Or compact. (Maybe a second fridge would help?) Just for fun, I wanted to share the list of all Tom was having at breakfast or throughout the day. We’ve let up on some of this routine, but are both still adhering to much of this now:





    

  1. Liposomal C (I’d been making it for several years already, to combat basic “bugs and viruses”)
    2. 




  2. Fresh-juiced organic grapefruit, orange and lemon (according to Gerson Therapy)
    3. 




  3. Citrus Flavonoid Tonic (some were calling it a “Hydroxychloroquine” mix, but that stuff’s synthetic, and this stuff’s natural/DIY style)
    4. 




  4. “Ginger Bug” (a probiotic made with ginger root)
    5. 




  5. Iodine Drops
    6. 




  6. Natto (Japanese-style fermented soybeans I started making, touted for boosting heart health and immunity)
    7. 




  7. High-polyphenol Extra Virgin Olive Oil
    8. 




  8. Fresh-ground black cumin seed (tastes like motor oil, but cancer cells hate it too)
    9. 




  9. Vitamin D, Zinc, Saw Palmetto
    10. 




  10. Cod Liver Oil
    11. 




  11. Fresh Veggie Juice (carrot, celery, Granny Smith apple, cabbage)
    12. 




  12. Smoothie with berries and Kombucha
    13. 




  13. Apricot Kernels
    14. 




  14. Brazil Nuts
    15. 




  15. Oatmeal and other starches as necessary (for weight gain!)
    16. 













God has proven faithful. Even in the midst of this, and not knowing the prognosis, and needing to go to our son’s wedding, we were able to have joy. Thank you Lord for that!
Now we’re back to some gardening and maintenance (mostly me), deli work (mostly Tom), and enjoying visits with family and friends. We know that God knows the number of our days, but we’re so very grateful Tom’s number wasn’t up yet!





Finally, weeks after that, the biopsy report came in, day after our anniversary. Apparently this WAS a very rare case of it just being an infection. Hallejujah! Even before that report, the urologist had begun suspecting as much, had done more extensive labs, and prescribed the right antibiotic for that particular bacteria. AND, it had begun to work. Which made our 48th Anniversary celebrating especially joyful.










								


								

								
							


							
							


								


									
Back January 8th, 2024!

									
Posted  by Jennifer Cote


								


								

									

Hope everyone’s enjoyed the Christmas season. We’re stretching it out a bit, since our son’s getting married this week. We’ll be closed through Sunday, January 7th, but we’ll be back after that. 





The New Deli celebrated a few from our team that “retired” this summer (at least from the deli): Theresa, Joan, & Emma





Posts seem to be far and few between these days- you might’ve noticed that the last post was about our summer vacation! In any case, I guess you could say we’ve been busy. Summer’s past, along with most remains of Jen’s summer garden (last post pictured her squash plants overtaking the hoop house). By summer’s end, Jen realized- “I’ll have to rethink this squash thing”, since a few hills of squash choked out most of the tomatoes, peppers, okra and cucumber. (Hoping for better yields next year!)





Tom’s stayed busy manning the deli sales counter, ordering, and doing all that paper-work, although he’s got more guys in training for the upcoming year. We’re still happy to be able to serve the community- you can still see our super-friendly, highly-capable staff most Mondays through Fridays (OK, I’m biased, but I think they’re GREAT!).





Hope you all have a very exciting start to your new year, and enough leftovers around to make it to our return come January 8th. If you do have to subsist on some speedier (i.e. fast) food in the interim, we know you’ll just appreciate us all the more once we’re  back. We love you too!

								


								

								
							


							
							


								


									
Annual Summer Vacay

									
Posted  by Jennifer Cote


								


								

									

Sorry if we missed you- we were closed July 13 & 14 (a nice, long weekend), to get some quality time camping with the grandchildren and family. We’re back now though!







We do have an amazing deli team, which has meant extra summer gardening and homesteading for Jen. This year’s feats so far: Remodeling a leaking, poorly designed pond, installing a hoop house for veggies (challenged in our blustery garden by the bay), and raising a fourth generation of chickens. 





The chickens led to Jen’s deep dive into insect farming (great food for those chickens). Bug food might be trending lately, but no worries- The New Deli won’t be carrying chips made from grasshopper flour! For us, it’s just about the chickens…









Enjoy your summer! You can’t always tell by our weather that summer’s here, but I’m hoping everyone gets to enjoy some garden somewhere this year- we are all blessed by the beauty surrounding us!












Verse of the Day: Acts 1:12 tells us- “… there is no other name under heaven given to mankind by which we must be saved.” Amen to that! Jesus saves! Meanwhile, Tom found a couple verses interesting: Ezekiel 9:3 & 4. We can have hope for better things, even when it gets ugly outside!