Sweetie Pie Cafe will treat you right

Find homemade meals, pies and sweets at a tiny little cafe near the corner of Ash and Northwest Boulevard.

Mother-daughter team Marilyn Blair and Julie Becker recently opened The Sweetie Pie Cafe, 1724 W. Carlisle Ave. The cozy little cottage seats just 15 people at a time.

Everything they offer is made from scratch, including biscuits and gravy ($4.50), quiche, oven-baked French toast ($2.99) and omelets ($6.95) for breakfast. For lunch and light dinner, there are soups and hot or cold sandwiches ($6.95 and $5.95) – including corned beef and meatloaf.

Before moving to Spokane, Blair owned and ran a cafe in Roslyn, Wash., for 22 years. (Not the one of “Northern Exposure” fame, the other restaurant.) She also worked as a cook at Lindaman’s in Spokane. Becker has been a restaurant server for many years, working in Hawaii before returning to be closer to family.

They offer pies ($3 by the slice, or $16 whole) – on a recent day berry and chocolate cream were choices – along with cookies and candies.

The Sweetie Pie Cafe is open from 8 a.m. to 6 p.m. Monday through Saturday and 8 a.m. to 4 p.m. on Sunday. Craven’s Coffee is served, but not espresso because they didn’t want to compete with nearby businesses. They offer free delivery in some areas. Cash or personal checks are accepted. Call (509) 328-4458.

La Katrina Tacos closed

Tacos there were good enough to be included in a story last year during Cinco de Mayo about great places to find authentic Mexican fare. Now, diners will have to look elsewhere.

La Katrina Tacos is shuttered and the building available for lease.

No one from the restaurant could be reached to talk about the closure.

What have you given up?

Money is tight and we’re all making sacrifices.

Two friends recently warned us that we’d be drinking boxed wines at their place because they were cutting back to help balance the family budget. At our house, one of the casualties has been real maple syrup.

Now it’s your turn. What food indulgences have you given up in an effort to cut costs? What are you substituting in place of your favorite foods? Share your cost cutting measures for a future story using the contact information below. The deadline is Feb. 6.