Much Work

I always feel, like so many other bloggers, to start my blog with this unnecessary need to apologize for not blogging more often. Then I realized I could just have a blog dedicated to the blogging of apologies for not blogging; then apologize for them. I also have been thinking about posting blogs at the same time with Daniel and lil', linking each other to the other's blog, so that the reader just goes in complete circles between the three. But due to time, it has not happened - my apologies.

Hiding in the kitchen lately, I have left a lot of people wondering where I went.
Why have they not seen my shiny face at the cafes? My answer: Much Work. My days consist of going to the kitchen at 4:30 in the morning, baking, delivering, roasting, stirring, mashing, lifting, ordering, training and fielding the one million calls I get from five a.m. until I finally have to stop answering (usually around 3). After I leave the kitchen, I have Cash and Carry, mail, deposits, schedules and any other loose ends to wrap up. Since Robin has left, I assumed it would be just a matter of streamlining; it has been a matter of hiring, firing, ending friendships with employees and being so fucking tired that I can not see the people who are the most important to me - my Peeps.

But I am sure the many thousands who are reading this are wondering "What the Hell keeps this man motivated?". And the answer is the creative outlet which is the food and the desire to learn how to do this without Robin. At at the moment, I feel like I am beginning to win a bit, and my attention is now slowly turning to how to make the Half and Half work without Robin and I being there everyday.

So some of the things I have been doing in that kitchen:
Half and Half Snackers: Buttermilk/Sage Scones with Wedge of Pit Ham
Buttermilk Pies
Shaker Lemon Pies
Apple Chevre Scones
Bran Muffins with Local Prunes
Red Quinoa with Sweet Potatoes and Mushrooms
Chcicken Hazelnut Salad with Gala Apples
and A Pear, Cheddar, Dijon and Bacon Grilled Cheese

But the two things I have been most proud of are Vegan. The first was a a sandwich with sweet potatoes, molasses/dijon roasted tempeh and braised kale. The other was a Cubano with molasses/rum roasted tempeh, vegan aioli, pickled onions, pickled peppers and avocados.

I wish to conclude by A) giving the kids at the Half and Half a very big thanks and I think that they are really starting to learn how to make the place work without us and B) a big, giant apology.

Biggy