After having a commercial kitchen for – count ‘em – three whole months, I finally got IN the kitchen this week to start some serious cooking. Week 1 of the Baby Tasters kicks off this Saturday, so I’ve been trying out all my new recipes in much larger quantities than ever before. And let me tell you, I feel like a complete fish out of water. While this week hasn’t been quite as difficult as I wrote about in Peaks and Valleys, it’s been a pretty brutal week nonetheless…
I’m starting to understand now why starting a small business is not for the faint of heart. People tell you this all the time, but you never fully “get it” until you do it yourself. Course my mom would probably say that’s the story of my life.
Case in point: how many butternut squashes do you need to make enough food for 14 babies for 3 meals at about ½ cup a serving? Answer: five. How do I know this? Because I bought four to start. How many cube molds do you need to make said meals for 14 babies? Answer: 35. How many did I have on Monday? 20. The remaining 15 molds will arrive next Tuesday. You get the point. I feel like a ROOKIE! Ugh…. But I’m learning so much.
The labels didn’t work. The green peas were pulpy. The food processor blade broke. The list goes on… By Wednesday afternoon I had a headache and needed to snap out of it. I went for a long run (okay it was 25 minutes) to get the endorphins working and to get a little perspective. I literally kept telling myself “you can do this, you can do this” over and over until I started believing it again. I felt great after the run and so far things have been going much better. As I said, starting a new business, not for the faint of heart!
Updates and Such
Had two great cooking classes this weekend: Three Fondues and Easy Appetizers. Both went really well. Shout out to our photographer Cindy Lau who was more concerned about taking the picture than being in it! I love watching people having those “ah-ha” moments in a class. During the appetizer class, the participants needed to zest lemons for a recipe. One person (you know who you are!) had major “zestaphobia” and until now has been avoiding any recipe calling for citrus zest. She is now officially cured, and I even see a Microplane purchase for her on the horizon.
The Week 1 menu for the Baby Tasters has – minus the above green pea incident – turned out great. My favorite so far is the roasted butternut squash with pear, apple & thyme, although the roasted golden beets with carrots & fresh dill is a close second. I’m eager to get some feedback…so Baby Tasters, get those palates warmed up!
Upcoming Cooking Classes
For all you Bay Area people, the new cooking class schedule for November and December will be coming out in the next few weeks. I’ve gotten some great suggestions for future cooking classes. So far my two favorites are Easy Weeknight Meals and Healthy Lunches at the Office. My old lunch peeps will probably get a kick out of the latter, as I was the target of MANY jokes for all the hummus and vegetables that came out of my lunchbox over the years!
Next week, I hope to report how smoothly all the baby food cooking is going. At least I know how many butternut squashes to buy now…