Okeechobee is home to many hidden treasures such as Serenity Coffee Shop

Tammi’s Top of the Lake for the week of Nov. 8.

• St. Lucie Battery and Tire, 198 U.S. 98 N., carries most tire sizes and are dealers of Michelin, BF Goodrich and many more. They carry tires for not only cars and trucks, but also for tractors, RVs and even construction equipment. They offer 24/7 roadside assistance. They offer any size battery you need even for golf carts and scooters. If they don’t have it, they can get it for you. Check out their website at www.slbt.com or just like them on Facebook! They can be reached at 863-357-2431.
• Serenity Coffee Shop, 601 S.W. Park St., is more than just a coffee shop. More than a third of the menu is non-coffee items. They have blended cremes, which is kind of like a milkshake in all different flavors. They also have 100 percent crushed fruit smoothies. Their Cowboy Cookies won the Okeechobee County Fair Best in Show Award. Their coffee is an original blend of three different beans which are roasted together and then blended to make a extremely special coffee that is out of this world! In the mornings, they have breakfast items, fresh and homemade, until they run out. Be sure to check them out on Facebook or give them a call at 863-824-2287.
• Zippy’s, 301 S.W. Park St., has the best wings hands down! They have a variety of menu selections with the most popular item besides wings being the half-pound certified Angus beef patty. Zippy’s also has specials all week long such as Kids Eat Free. Can’t bring the parties to them? No worries Zippy’s will come to you! They can be contacted at 863-763-1399.
Enjoy this recipe of the week!pum soup
Harvest Pumpkin Soup
Ingredients: 2 small sugar pumpkin, 3 cups chicken stock. 3/4 cup heavy whipping cream, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground sage, 1 1/2 teaspoons salt, 4 tablespoons sour cream.
Directions:
1. Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
2. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

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Tammi Kelly

Reach columnist Tammi Kelly at tkelly@newszap.com

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