Every week I make 70 loaves of bread, almost 200 scones, 60 hand pies and other sundry and varied items. I dabbled in organic salad dressings. They were moderately successful. I had a few regular customers but mostly it was a hard sell to get them out of the cooler. My hummus, on the other hand, was a hit. It is the creamiest. I have a secret recipe to achieve this creamy texture. And it sold very well.
Then I moved right into Christmas markets. I travelled to larger cities with my gourmet marshmallows and my wild picked berry jams. Both are quite special. It was so nice to get out of town. I had an opportunity to meet new customers, fellow vendors and dine out at new and wonderful restaurants. I'll be doing that again next season.
Christmas baking is completed, almost. I only have a batch of cinnamon buns to bake in the morning. And now I am footloose and fancy free. Well, almost. I am now involved with a trio, including me, making fine dining meals as a pop-up restaurant. We have only delivered one event so far but another two are in the offing.
No rest for the wicked, they say.
Tonight I roasted a little Cornish Game Hen for myself. I dug through my pantry and came up with a wild rice, morel and shallot stuffing. Tossed in celeriac, potato and baby carrots. Finally taking time to make myself some good food.
Stay tuned. I'll be sharing more recipes and ideas this winter.
