Do you love to cook? Are you looking for a way to work at home with your very own business? One of the most important things to consider when starting a home business is to choose something you love. And luckily, there are many options for potential business owners that love to cook. A recipe business is great because you don't actually have to cook anything. There are no supplies to purchase and no inventory to keep. Read on for more tips on how to make money selling your recipes.The menu to Focacceria is small yet packed with flavor. They have signature sandwiches for under ten dollars. They come standard with a mixed green salad topped with a house vinaigrette dressing that is extra delicious. My favorite is the honey roasted turkey, caramelized onions, fontina cheese on focaccia bread that sells for $9.50. It is big enough to fill you up or save half for your subway ride home. Another spectacular treat is the wild mushroom ravioli. It is on the special side of the menu and a must try for ravioli lovers everywhere. The ravioli is home made to order and extremely large. It is topped with a truffle cream sauce that will leave your taste buds dazzled and wanting more. It is a very hardy dish that sells for about $13.50.And then there are fresh breadcrumbs. You will notice many ethnic recipes call for the use of fresh breadcrumbs but... you can't buy fresh breadcrumbs. True, you can buy something called "fresh" breadcrumbs but they are about as fresh as a green egg. To make your own fresh breadcrumbs, simply cut the stale bread into pieces, place into a food processor and turn it on. Within a minute you will have fresh breadcrumbs. You can keep your fresh breadcrumbs for a few days if they are in an air-tight container and placed in slow cooker focaccia a cool dark place.Select the elementary, specialty or maybe great bread setting cycle on your bread equipment. Add the liquids on your pan first and so the butter. Add all the dried elements to the breads pan aside from the yeast. Keep salt out from the middle of the pan. That's the place where you put the dried yeast. Tap the pan to settle the dried ingredients and after that level the constituents by pushing the mixture to the ends and sides of the pan. Make a well in the middle of the pan and add the dried yeast. Don't add the raisins, dried fruit and lemon peel yet. Lock the pan into position.What are some of your favorite places to eat in the Bay Area and why? The best place for me is O Chame in Berkeley- so simple but so good (smoked trout soup, potato cake with that delicious vinaigrette). I always leave so satisfied. Whenever I cross the bridge, I go there.Try slow cooker bread baking crock. Slow cookers are great because they do 90% the work for you. You can go to work, run errands, or pick up the kids while your dinner cooks itself. There's even less work involvedit only takes ten minutes of preparation in the morning and another ten in the evening for finishing touches.My last walk in Liguria was an ascent of Monte Gottero, the highest point of Liguria's eastern province of La Spezia. This was a typical scenic route through rolling, hill country. The highest point is about 5,000 feet. That's high enough to see the most amazing views, but not too tough for an averagely fit walker.Dairy products and substitutes provide simple options. Try creating a parfait in an elegant dessert cup or even a tall mason jar. Build layers by alternating plain yogurt with liquid honey, muesli, granola, fresh, canned or dried fruit. At the end of a hard week, treat yourself with a few pure dark chocolate chips on the top.Service was good. Our waitress was friendly but not overly so and attentive without hovering. Our only complaint was that the gap between focaccia bread handle the heat and entrees was a little long, but our wine glasses were kept full and we had a nice chat, so we didn't mind. (I'm guessing this would be a bigger deal on a (bad) first date. On a "we've been married for four years" Tuesday night, not so big.) Oh, and our table was right next to a server station, and the station's drawer repeatedly popped out and hit Cooper's chair. Not so frequently that it was terribly annoying, but not infrequently, either.