A day of rest...

Today is Saturday. I met up with Stein and his lovely bride at the Restaurant Depot for some weekend shopping for the cafe, then we hit Aunt Mary's in Oakland for a noonish breakfast. It is odd... everything was really good, but not really to my personal taste. The portions were really big! Above is a Eggs Benidicto, which was a corn based cake with an egg, (really good) mole, guacamole and pico di gallo.

It feels strange to have down time... a guilty pleasure. I should be working! I spent some time designing the labels for selling sliced salumi in the cold display. We have so many customers ask for salumi by the pound so we got some nice vacuum seal bags and new labels and we are going to roll out some sliced salmi for sale next week. I also trolled the Internet and picked up some aluminum individual sized pie pans for future pot pies and quiches.

It's been a strange few weeks. My long term (6+ years) relationship ended (amicably). The foodies continue to embrace the restaurant more than we could have possibly imagined and Stein and I slip into an ever more regular and comfortable routine. It feels strange to be single. I've dropped a bit of weight and it is nice to feel sexy, in control of my life and thriving in my vocation. I feel like the next year is going to bring about changes that I cannot begin to fathom as I sit here in a sunny corner of my house. I feel excited and energized about the future.

Money is still a constant issue, but it feels like there could be some progress and things are getting better and better.

Foodie Fridays are developing as we'd hoped with our regulars coming in for extended lunch time schmoozing. It is my favorite day of the week!

Tomorrow I will go to the restaurant in the morning to prep for next weeks specials and fill a catering order. I will probably head over there around 8am. We got a delivery of organic beets that were too small for chips last week so we pickled the golden ones and will serve them next week with duck confit, arugula and some soft goats milk feta. The other special will be apple bourbon sausages with beet greens (we chopped them off the organic beets) and I am not sure what starch we will serve with that? I am hoping to done prepping by noon to get the catering stuff delivered and get home in time for the super bowl and to prep the food for the Culinary Symposium here at the house.