Author Archives: michael

About michael

I began my professional food career at 26. I am the son of Michael and Amelia Loughlin who opened the roxborough location in 2006. I seek creative yet simply prepared menu options. I personally brought the art of bread baking to crossroads through a friend of mine.

Soup Time

Posted on October 17, 2012 by michael

Hey Everybody,  It’s Mike Jr from crossroads.  I want to talk about soups.  We serve several different soups that we make at the shop.  Our 3 Bean Chili is vegan and gluten free recipe that we’ve offered since opening in … Continue reading →

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Pumpkin Pie

Posted on December 5, 2011 by michael

Pumpkin, Cinnamon, Ginger, Cloves, Sugar, Salt, Eggs, Evaporated Milk, Butter, Vinegar, Flour

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Tiramisu means “pick me up”

Posted on October 18, 2011 by michael

Tiramisu – Lady fingers dipped in brandy, espresso and iced coffee, layered with a zabaione custard

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Artist Lisa K. Reisman

Posted on October 14, 2011 by michael

Lisa K. Reisman This is a Serigraph Pastels & Giclee lisakreisman.blogspot.com

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Lending Library

Posted on October 13, 2011 by michael

Crossroads Roxborough occupies a shoestore with an addition that was built in 1927.  These days the first floor is the dining room and upstairs is a lending library.  Our estimated capacity for books is around 8,000.  Currently we have 700 … Continue reading →

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Vanilla Cookies with Cupcake Icing

Posted on October 7, 2011 by michael

These cookies are derived from a recipe Amelia, my mom, swapped for while i was a boy.  They were served traditionally at Christmas time and our neighbor made a variation with almond.  Due to nut allergies we serve only vanilla.  Almond … Continue reading →

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Philadelphia Guild of Handweavers

Posted on October 7, 2011 by michael

This is a center for fiber arts located in Manyunk.  www.pghw.org Unfortunately their space has been under repairs due to fall floods so they’ll be meeting at Crossroads Roxborough tonight at 7PM.

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The Milky Way and Galactose

Posted on October 6, 2011 by michael

Why do we heat milk and add it to espresso? Subjectively speaking, to create a rich, sweet, coffee flavored beverage. Lactose is a simple sugar that represents 30% of the calorie content in milk. When milk is heated, lactose is … Continue reading →

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Ethiopia Yirgacheffe

Posted on October 6, 2011 by michael

Pressing today: Another bean roasted by Counter Culture Coffee Roasters. www.countercultrecoffee.com Tasting notes include notes of blueberries and sttrawberries.

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Images of America: Roxborough

Posted on October 5, 2011 by michael

Silvia Meyers is responcible for sourcing many of the photographs and facts used to assemble this historical reference book of Roxborough. Sivia is a dedicated volunteer of the Roxborough Historical Society. Crossroads has a copy available to lend but we … Continue reading →

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