From reports on Rome to winter dance performances, January was truly a jumble of fullness. I’ve been working on vegan recipes to add to our menu so there has been a bit of a scramble in the kitchen too. So far I feel confident in a new chocolate mousse made with coconut milk and deep, dark chocolate. I think the vegan crowd will consider it acceptable. I am now onto more savory options. As much as I eat meat, when I go out to dinner I notice I rarely will choose a meat option unless I trust where the meat is coming from and feel comfortable with how clean the kitchen is that it will be prepared in. We will only be serving the most amazing meats, and our kitchen will be kept very clean, but I really do feel we need more vegan and vegetarian options. My husband keeps mentioning it as well. So right now that is on my mind, along with OLCC licensing paperwork, the bar top order (more on that next post) and all the little things that fall in-between.
Even though we are still a good month out, spring has been peeking its bright head around the corner, and as you can see I have a stack of books that would make a bookworm proud. Though my ability to read through it may make them cringe, but hey there is no deadline . . .
Hope everyone is well! Happy February!
I realized—and I have realized this before— that I feel better when I blog. It’s almost like a chance to sneak away into my own mind/space/creative (for lack of a better word) time. I am so busy that it is much more rare that I sit down to write a post, but it sure does feel good. And when I say was busy, I’m a little scared of what is to come. We are taking a big step and opening a restaurant. Our food truck has been a wonderful chance to get ourselves prepped for this, but now we feel we have outgrown our food truck kitchen and are ready to plunge into full brick and mortar mode.
The shop will be only a 2-3 minute walk from our house, which is incredible as the kids as well as my husband and I can just jaunt over there as we are needed and whenever we please. It’s small, probably seats between 38-44 guests, and the kitchen is going to be AMAZING! I have dreamed restaurant for my entire life. As a child I wanted a place called The Secret Garden, a place where customers dined amongst shrubs and flowering bushes. This place is neither secret, or a garden, but it is going to be special, and a chance to have the atmosphere and coziness that a food truck just can’t offer. The contractors say it will be ready late January to mid February. This actually gives me a whole month of time at home and time to prepare for the restaurant. I’ll add more pictures as there is more progress.
Happy Friday Everyone!