home.made

11/22/2024

reserve the perfect additions to your Thanksgiving table ✨
order via https://forms.gle/5WjZCbjMCJBVSCNH7

05/07/2024

come by and poke around. we still have some good stuffs!
here today until 2

05/06/2024

Last piece of restaurant equipment! Amazing condition only used for a year or two. Lots of life left. Originally purchased for over 8k. Asking only 4k. One day left - home.made on Baxter St.

05/06/2024

Lots more to sell….. stainless steel tables, storage racks, glasswares, plates, paper goods, barstools, gorgeous shelving, vintage shutters, and LOTS MORE- home.made on Baxter St. here until 2pm.

04/30/2024

we will be having an open sale on friday 12:30-3. everything works and i am not a haggler so, come by and buy stuff!
feel free to text or dm me if you are interested (first dibs)

02/20/2024

andrew shearer is a gem. i adore him. i sat down with him on sunday. i asked him for a space to speak openly and honestly and, not only did he deliver that…he also gifted me a beautiful synopsis of my current reality

thank you sir shearski for being a lovely human who documents the human experience with a voice of compassion 💜

Chef Mimi Maumus owned and operated home.made on Baxter Street in Athens from 2011 until its closure late last week.

02/14/2024

we are taking a pause to see what we can do while the area immediately in front of our business is crazytown. our sales have been affected in an unexpected and dramatic way, during a time that we are particularly vulnerable.
we have pivoted through a lot but this situation is…hmmmm…proving hard to work around (both literally and figuratively)
thank you for all of the support through the years.
we’ll keep you posted.
💜💜💜💜💜💜💜💜

02/10/2024

i enjoyed riffing in the kitchen at home but was my first official kitchen job. i made lifelong friends there and learned a lot in a kitchen that allowed me to experiment and play. it was in that kitchen that the idea of culinary school arose. (i didn’t even know that such schools existed.)
i didn’t ever get to go to culinary school but i did decide that cooking would be my career. after corner, i sought out kitchen environments in which i could learn and practice and experiment and sift and sort and grow.

the restaurant that i worked in prior only let girls work the front counter and guys work in the kitchen. when the owner wasn’t around, there were a few male coworkers who liked to chit chat with the customers, so we would switch roles occasionally. unfortunately, none of them taught me allll of the things and i *know* that i gave someone pasty and raw chicken fingers in the drive thru one day (after leaving them in the oil for a very long time) they’re (chix fingers) supposed to float when they’re done cooking…and they never floated. i just thought “they HAVE to be ready” after about ten minutes and sent em out.
the fryer was off🧐

i am reconnecting with the mimi in this photo- the one who couldn’t have dreamed so big for herself as to imagine that she would build her own kitchen(s) and have the freedom to try making anything that she wanted, anything that she could dream up and strategize.
i am incredibly grateful for all that i have gotten to experience and for all that lies ahead.
life can be a real challenge sometimes but there is always appreciation and beauty to be found.
i’m happy that this photo popped up in my feed today. it’s a reminder of the why behind all that i have worked for and still love.

02/08/2024

i have been reconnecting with the me that fell in love with cooking professionally. my first kitchen job was at a place called Corner Cafe in carrollton, ga.
i loved it. everything about it.
we served a spinach & artichoke dip with griddled bagel chips (closer to bagel tx toast minus the height.)
so, i am revisiting that part of my food life a bit.
we will have spinach dip made with hearts of palm, grana, garlic and magic, served alongside garlic butter bagel “chips.”
til we run out….

02/08/2024

TONIGHT!
noodle bowl special:
rice noodles with curried sweet potatoes, onion, coconut milk, green peppercorn. topped with beefy mushrooms (seared in tallow, braised in beef bone broth,) slow roasted tomatoes, mint, cilantro and fresh lime.
gf and vegan (minus the mushrooms)
bar sober dinner special $13.99
🥳🥳🥳

02/05/2024

this man💜
this man has taught me (mimi) so much about cooking, parenting, pride under pressure and love (love thy neighbor in particular.)
he has been a pivotal person in my self awareness and growth.
he is truly one of my favorite humans and i am forever grateful that we have been put in each other’s lives.
he is the kindest, most inclusive master chef that i have ever encountered and i strive to make the world a better place, as he has mine - just by being in it💜
if you know him, then your heart has been blessed with his warmth and, if you don’t, then trust allll of the chefs that have worked alongside him- he is the real deal in every way possible.

01/31/2024

mimi’s back in the saddle and loving cooking for you all!
our small plates are perfect for sampling, sharing, making a meal out of or just satiating your munchies😎