And now what?

I had a pseudo day of rest today, which feels a little strange.

I mean, in reality, I did some shopping for the cafe. We didn't have to-go bags or straws, and there are still a lot of things we are missing that we can't afford to get just yet (like more ergonomic floor mats). I picked up little stuff, clips for the dry erase boards, more neon pens... another 25# bag of flour for beignet and slider buns next week.

We still can't seem to convince Allied Waste to deliver a garbage receptacle for us, despite daily phone calls and actually SEEING them drive by with the one yard container one day. I am still slowly moving all of the salumi from the rental kitchen fridge to the shop. I feel remiss that we've not made any salumi for at least two weeks now. The house feels strangely empty with so much of the equipment we were storing here now moved to the storage unit.

Things are still so lean money wise that things always feel vaguely precarious. Galen says I can logically focus on the future, but the fears still loom like specters in my haunted mind. We've been so well received and I am madly in love with Martinez, I know I should just relax and let things flow. There is something magical about the Downtown, the old buildings and the smell of the Bay, the Magic Shop and old Campbell Theater... the tiny print shops and bail bonds and small nooks for sitting with pretty benches... the sound of the trains rolling through the Amtrak station... the antique shops with lacy curtains and brightly colored glass... the restaurants that have been in the same spots with the same decor for years... the art deco building that houses the McDonalds (which is not open in the evening or on the weekends)... the beautiful pastry shop with the filigree chairs and wedding cakes in the window.

After meeting the public last week, I feel like I have hit the foodie lottery. I knew we would eventually see the people who were into charcuterie and hand made food etc, but to see so many so soon is... it's just really exciting. I forget sometimes just how sophisticated the food culture is in the Bay Area. I feel so blessed as a chef to be able to work here.

Tomorrow I will do a billion things, pickle some veggies (green beans and red onions), make gnocchi, smoke some fresh dover sole and the newest batch of pastrami. I need to find bagels at the farmer's market, plus more beets and romaine, plus some seasonal greens for the side salad. I also picked up little salad size containers for some kind of pasta side. I just need to see what looks good at the market for putting IN the container.

I made a pumpkin muffin batter tonight, but I don't like it. It's not sweet enough... I might add honey and see if that helps. In the oven now... (product testing... is delicious!). Bleh... I am still not impressed.

I still need to organize our Passover and Christmas pick-up dinners. I think I want to make a Beef Wellington for at least one of the Christmas ones. I will probably go theme-y for the Passover one. I just need to find some super cool specific food tradition (like Sephardic Spanish) and do a little studying to refresh my memory on kashrut.