Hi all, if any are left reading these little posts.
I'm sad to say I've been gone for these past six months cuz I had to go get a non-pastry job to pay the bills.
I'm keeping the marketing non-anon blog going, but this one will be back burnered indefinitely.
Thanks for reading, listening and commenting and take great care.
Tz
Saturday, December 13, 2008
Sunday, June 15, 2008
The Last Goodbye...
Tonight I said goodnight to a guest for the last night.
It's happened before -- they've come in one last time before moving away, or on the last night of the last business trip to our area. But tonight was probably the last night this guest will eat in any restaurant.
After being open more than a couple years, you get to know guests patterns and this one has been unique in the way it's changed.
From monthly visits with the same companion, it changed into coming in only for special events, then even those got cancelled for this visit to the doctor or that last minute "issue".
And tonight is was clear why -- though not talked about at the table, she is ill. Ill enough that it was clear that in a few weeks, I'll be getting a phone call about meal delivery... or perhaps no more meals at all.
I am overwhelmed with the grief in some ways. I am clear that there is no good way to leave your life, and there is grief to those leaving as much as for those left behind. And I am thrilled this guest has had a long and loved life. And I will miss her so deeply. She is a member of our family. She watched us grow into the restaurant we are. She watched us become a couple and both she and her dining companion have watched me move from partner in life to include business as well.
And they've gone from being guests, to friends, to family.
So, we kept it light. Didn't really make mention of how little she ate. Packed up her chocolate dessert so that she could enjoy it at home later. And make small jokes all night long about nothing in particular.
Saying goodnight at the door, we made sure it was the full blown version of holding the door and hugs all around as we've done each visit. And then I went at had a good cry.
Here's to you, H. Hugs and love and thank you for being a part of our world.
It's happened before -- they've come in one last time before moving away, or on the last night of the last business trip to our area. But tonight was probably the last night this guest will eat in any restaurant.
After being open more than a couple years, you get to know guests patterns and this one has been unique in the way it's changed.
From monthly visits with the same companion, it changed into coming in only for special events, then even those got cancelled for this visit to the doctor or that last minute "issue".
And tonight is was clear why -- though not talked about at the table, she is ill. Ill enough that it was clear that in a few weeks, I'll be getting a phone call about meal delivery... or perhaps no more meals at all.
I am overwhelmed with the grief in some ways. I am clear that there is no good way to leave your life, and there is grief to those leaving as much as for those left behind. And I am thrilled this guest has had a long and loved life. And I will miss her so deeply. She is a member of our family. She watched us grow into the restaurant we are. She watched us become a couple and both she and her dining companion have watched me move from partner in life to include business as well.
And they've gone from being guests, to friends, to family.
So, we kept it light. Didn't really make mention of how little she ate. Packed up her chocolate dessert so that she could enjoy it at home later. And make small jokes all night long about nothing in particular.
Saying goodnight at the door, we made sure it was the full blown version of holding the door and hugs all around as we've done each visit. And then I went at had a good cry.
Here's to you, H. Hugs and love and thank you for being a part of our world.
Sunday, May 4, 2008
It's coming out time!
Today was my first day back to the market... as a customer.
It took me a full two months (coward!) to make it back to the scene of the crime.
And was it fun. Great people, wonderful attitudes and I love being back. I get to snicker rather than take it all too seriously and plan on whatever is next.
And the apples were really, really good.
It took me a full two months (coward!) to make it back to the scene of the crime.
And was it fun. Great people, wonderful attitudes and I love being back. I get to snicker rather than take it all too seriously and plan on whatever is next.
And the apples were really, really good.
Tuesday, April 1, 2008
I'm so glad we've had this time together...
but the farmer's market era is now gone for the short term future.
It was a brillant idea and didn't pan out.
It's been brewing for a while (hence my absence) and now I'm making it official.
Here I'll say the whole piece:
I don't like being at a market that has high volume commercial baked goods next to my own. The idea for me is local, sustainable, organic. Not margarine from a production facility where everyone wears plastic.
I don't like cold wet mornings and fighting to sell each little piece of bread.
I don't like old hotel ovens that have chronically ill thermostats.
I don't like concrete floors that are so old the whole building is sinking slowly only on the wall BEHIND THE OVEN.
I love baking.
I love this little place.
I love my customers.
I love what I learned from this and the confidence I've gained.
I love my guy. I'm back in the restaurant full time to run the dining room and make his desserts so that we can make it all work.
Thanks for all the great feedback as I worked through this!
It was a brillant idea and didn't pan out.
It's been brewing for a while (hence my absence) and now I'm making it official.
Here I'll say the whole piece:
I don't like being at a market that has high volume commercial baked goods next to my own. The idea for me is local, sustainable, organic. Not margarine from a production facility where everyone wears plastic.
I don't like cold wet mornings and fighting to sell each little piece of bread.
I don't like old hotel ovens that have chronically ill thermostats.
I don't like concrete floors that are so old the whole building is sinking slowly only on the wall BEHIND THE OVEN.
I love baking.
I love this little place.
I love my customers.
I love what I learned from this and the confidence I've gained.
I love my guy. I'm back in the restaurant full time to run the dining room and make his desserts so that we can make it all work.
Thanks for all the great feedback as I worked through this!
Wednesday, January 23, 2008
Prepping for Robert Burns Night
It's been a long week. The menu change and market are already a blur as I'm more focused on our next one night menu.
Each year we celebrate Robert Burns Birthday with a one night menu of scottish food, a piper and dancers.
For this year, I'm creating a version of a traditional border tart:
dried fruit, nuts, cinnamon, brown sugar and butter in a short crust. I've added a bit of caledonian cream (marmalade sweetened whipped cream) to serve with it warm and toasty from the oven.
Next we're doing a chocolate and caramel covered shortbread,
Blackberry sorbet,
and a whiskey cream chocolate fondue.
Each year we celebrate Robert Burns Birthday with a one night menu of scottish food, a piper and dancers.
For this year, I'm creating a version of a traditional border tart:
dried fruit, nuts, cinnamon, brown sugar and butter in a short crust. I've added a bit of caledonian cream (marmalade sweetened whipped cream) to serve with it warm and toasty from the oven.
Next we're doing a chocolate and caramel covered shortbread,
Blackberry sorbet,
and a whiskey cream chocolate fondue.
Wednesday, January 16, 2008
Menu change tomorrow
but the desserts are going to stay the same.
Just too good and too much fun. And I'm getting over a cold.
But I want to do a chocolate that's a peanut butter cup sort of thing...
Maybe.
BTW, still spilling things.
Today lost 4 eggs, 8 oz of sour cream and 12 chocolate cakes.
Grr. Argh.
Just too good and too much fun. And I'm getting over a cold.
But I want to do a chocolate that's a peanut butter cup sort of thing...
Maybe.
BTW, still spilling things.
Today lost 4 eggs, 8 oz of sour cream and 12 chocolate cakes.
Grr. Argh.
Sunday, January 13, 2008
Wow. A different day
Some personal stuff shadowed the morning.
I'm kinda too scared about outcomes to talk about it.
Didn't sell it all. There was a new baker at the market that did.
Sigh. Shortening and Margarine.
But now. I'm kinda sick. Gonna go lie down.
Today:
Cinnamon Streusel Bread
Marmalade Bread
Flourless Chocolate Almond Cake (Gluten Free)
Coconut Lime Custard
Whiskey Caramel Apple Bread Pudding
Double Chocolate Hazelnut Cookies
Peanut Butter Chocolate Cookies
Currant Scones
Molasses Bars
I'm kinda too scared about outcomes to talk about it.
Didn't sell it all. There was a new baker at the market that did.
Sigh. Shortening and Margarine.
But now. I'm kinda sick. Gonna go lie down.
Today:
Cinnamon Streusel Bread
Marmalade Bread
Flourless Chocolate Almond Cake (Gluten Free)
Coconut Lime Custard
Whiskey Caramel Apple Bread Pudding
Double Chocolate Hazelnut Cookies
Peanut Butter Chocolate Cookies
Currant Scones
Molasses Bars