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