Not open yet, but getting so much closer that we can finally smell it!
Wonderful friends are stopping by to help . . .
Furniture is getting put together and sorted . . .
I tested out the new tea pots with the new tea sieves—I think they’ll be fine.
I’ve made loads of bread, trying to find the right balance . . .
And then there has been the woodworking, which never ceases to be amazing (when it actually becomes something). It is way beyond my knowledge and skills, yet I LOVE doing it.
Hope every one has a wonderful St Patrick’s Day tomorrow!
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!
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!
I’ve managed to fit in walks with my oldest; he prefers cold, rainy-day walks, and most of the time so do I. . .
And then of course there is pre-restaurant work. Silly little things like pealing off the old tenant’s lettering on the door. . .
To more dramatic things like painting with the Paiku dudes . . .
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. . .
Happy mid-January to everyone!
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.
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:
- 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
- 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
- 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. . .
Happy January Everyone!
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!