The last 13 weeks were a blur of new recipes, dirty dishes, and audio-books listened to in the kitchen and car. In short, it was THE BEST!! I’ve finally figured out a business that actually solves a problem vs. creates a new one. I might actually get this one off the ground.
But first, I’m gonna go have another baby and enjoy my summer “off”. Wah wah.
Before I leave, here are a few things I’ve learned during this whirlwind of a trial period.
- Depooping 3 lbs of shrimp and cutting 10 lbs of chicken things into bite-sized pieces is not for the faint of heart or pregnant of belly.
- I finally found a gig I love that loves me back. I better treat it with all the respect and attention it deserves.
- Homemade salad dressing, tomato sauce, and cinnamon bread are not only possible, they taste infinitely better than the packaged alternative.
- The Stone Creek Coffee cafe on 84th and Bluemound is my favorite office away from home.
- Fashion has no place in the kitchen, but these shoes from Dansko, grease covered t-shirts, and all the kitchen towels we own most certainly do.
- My overworked refrigerator and dishwasher are more excited about me moving to a commercial kitchen than I am.
- Doing data entry for the Hunger Task Force is not the most glamorous of volunteer gigs, but it is a great way to find a charity The Real Good Life will support.
- Creating a different menu every week is the perfect outlet for my daydreaming nature and big stack of cooking magazines.
- I’ve been working on The Real Good Life brand in one form or another for a couple years. I should have known there was a business idea in there somewhere.
- Unless you buy the fancy brand, there is high fructose corn syrup or other chemical-based cooties in pickled beets, cottage cheese, flour, and eggs. Why?!
- Turns out my confidence was hiding in the kitchen AND I do in fact know how to be a professional woman. Screw you, 2015!!
- I’m great at baked goods; bad at math. Like really, really, really bad. I need to hire out all math requirements ASAP. (And drivers. And copy editors. And dishwashers. Okay, maybe I’m not as well-rounded as I originally thought, but I make a mean buttermilk biscuit!)
- As gross as it sounds, the theory is true – follow your passion and the money will follow. Or the steady access to chocolate chip cookie dough… Whatever.
God and baby’s sleep schedule willing, I will be back in action the week after Labor Day, September 12th. If you’d like to get on the mailing list to be the first to hear about menus and the new ordering details, please click here.
Have a great summer, friends!