Holy carp have the holidays landed on us like frozen turkeys falling from the sky and I can’t say I’m complaining (well, my feet might be a bit more tired and there’s certainly less laundry getting done at home, but who really complains about not doing laundry?).
I haven’t abandoned you, my few readers, but the coming weeks will be a bit content scarce as we truck ahead on our projects, like making pies (Pecan, Vegan Pumpkin, Apple Cranberry) for New Seasons Markets.
The photo above is one of the specialty items we’re “trying out” with them. This one is a fig tartlet (smaller format than our regular tarts), with our vegan crust and a spiced fig filling. At the sampling I did back in September, one person remarked that it “tasted like Christmas”. Hopefully customers will enjoy them enough at Thanksgiving we’ll have them through December. It is a little product trial by fire, but I am thankful to have a supportive client that is willing to take a risk.
Upcoming things I’m thinking about (when not scaling pecans or corn syrup in my sleep):
- Website revamping (or at least updating)
- Review of goals from the past year (I’m sure I wrote them down somewhere)
- Goals for the coming year
- List of cleaning projects around our kitchen (see top parens)
- A better camera… maybe… someday
So bear with us as single handedly split our kitchen into sweet & savory, which I’ll recap once I unglue my fingers from the sugar and cranberries (and our regular tomatoes, spinach, mushrooms…)