Step by step

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.

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vegan mousse

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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!

 

Cheers~

Marica

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

Better Blogging and big projects to come!

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. IMG_2872IMG_2777IMG_2647

                          Happy Friday Everyone!

                                                              ~ Marica