More restaurant

Little pieces getting done. I can’t tell you how much I love our crew. All these guys with their mussy hair, big hearts and goofy humor.

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We might still be a month away from opening, but it’s starting to feel different; a little more real!

 

                                   Cheers~

                                                          Marica

What a week!

Goodness gracious, what a couple weeks. There is no one place I am supposed to be, no one thing I am supposed to be doing. Instead, I am balancing two hundred tiny—some big—things that all need to happen soon. . . There has been so much fun too! We had a visit from one of my best friend’s daughters, who is almost like a niece and her best friend. I love showing people Portland. It’s such a fun city, that is still sweet and remotely humble; although I don’t know how long that will last. It’s growing a mile a minute!

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I’ve managed to fit in walks with my oldest; he prefers cold, rainy-day walks, and most of the time so do I. . .

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And then of course there is pre-restaurant work. Silly little things like pealing off the old tenant’s lettering on the door. . .

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To more dramatic things like painting with the Paiku dudes . . .

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Lastly, back at home, the fury family members never cease to be hilarious. I have way too many pictures on my phone of one snorty creature or another. . .

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Happy mid-January to everyone!

                                                        Cheers ~

                                                                          Marica

Onward and Forward

I always feel a sigh of relief when the holiday season wraps up. I hate the kids going back to school, but there is a definite release of pressure and the calm new year to make friends with.

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This is an especially exciting January. This year we are entrusting real walls with our food dream and creating a restaurant that will hopefully house customers all year at a semi continues rate. Food trucks are lovely, but winter and summer both hold their challenges from frozen pipes (and frozen customers—almost no customers) to hotbox days where you open the freezer just to cool your face down as you stand wondering what the F#%^*CK you were ever thinking. Nobody comes out for food when it’s a hundred degrees, so you just open to open and watch an empty concrete lot simmer in the sunshine. Yes, four walls, a ceiling, a floor and some good old-fashion tables accompanied by full backed chairs will surely go a long way.

Our house has made some exciting steps forward too, and our giant children are continuing to be more and more giant. I have written myself a list—still to be completed— of what I need to do this month:

 

Foodtruck:

  • Clean Floors
  • Empty and clean fridges
  • Empty of all equipment
  • Power-wash back
  • Take down signs
  • Light sand outside?
  • Scrub walls
  • Scrub steam table
  • Clean shed
  • Move fridges
  • List truck for sale

Restaurant:

  • Paint
  • Wainscot
  • Sand tables
  • Assemble tables
  • Steam clean chairs
  • Purchase dishes/cups/bowls/silverware
  • Figure out bar top
  • Make wood signs
  • Complete menu
  • Make official ordering and shopping lists for each vendor
  • Choose and hang artwork/decorate restaurant space
  • Make bathrooms wonderful/paint and decorate

House:

  • Trim door to basement
  • Install wood floor from kitchen to hall
  • Cap floor to dining room
  • Paint kitchen walls
  • Paint kitchen cabinets
  • Sand and paint bath tub
  • Organize sewing room
  • Hang kitchen doors
  • Hang bamboo on driveway gate
  • Dog door???

 

I also hope to get a little time to relax and recoup. I got some big paper, pastels and charcoal out. I figure maybe I’ll play a bit and see where that goes. I haven’t used charcoal or pastels in a long time.  In fact, I’ve been feeling artistically rusty lately. Not sure whether it’s just been a while, or if I am now past the age of being in tune and my personal flow of creativey has gone away. But that’s a post for another time. . .

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Happy January Everyone!

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A gift made my my dear friend Robin.

                                                           Cheers ~

                                                                            Marica

New Year’s Eve and a cheese ball recipe…

I was first introduced to cheese balls by my dear, dear friend Lauren. Her mother always made them during the holidays, and one year she brought one over to our house. It was a magical affair that left me deeply in love with cheese balls.

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This year I decided to attempt to make my own. I knew it was supposed to be simple, but when I looked up “cheese ball” on the internet, I couldn’t believe just how simple.

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I chose smoked cheddar, parmesan and neufchâtel cheese, because I really like bold flavors and wanted the cheese ball to have a kick.

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I rolled it in slivers of almonds. My husband recommended I toast them first, and I’m so glad as it gave them more flavor as well as a fresher texture. 

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I’m excited because this is just the first door to cheese balls. . . I have so many more ideas percolating in my head; tarragon, lemon zest, and goat cheese. . . habanero, cumin and tequila… It’s going to be fun!

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NEW YEAR CHEESE BALL RECIPE:

Mix well:

8 oz Neufchâtel cheese or cream cheese at room temperature. 

1 cup smoked cheddar or gouda grated

1/2 cup parmesan  grated

1/4 teaspoon cayenne pepper or more to taste

1/2 teaspoon oregano

1/2 teaspoon summer savory

1/4 teaspoon fresh ground black pepper

In a warm pan lightly toast:

1/2 cup almond slivers

Roll the cheese ball in the almond slivers and then refrigerate until use.

 

Hope you all had a happy new year!

 

                                       Cheers ~

                                                                     Marica