Another Step

Just got off the phone with the Small Business Association..marketing and branding consult scheduled! I don't know what's more exciting, the upcoming meeting or the "Free" price tag. Every penny counts when starting or expanding a business. What an amazing resource for all small businesses. I highly recommend checking out their website if you are a small business or looking to start one; www.sba.gov and look for resources that suit your needs.

3 Bottle Night

Last night was a big night...a 3 bottle night to be exact. I channeled my inner alchemist and carefully measured liquids and crushed solids to create 3 samples of "Product X" for FDA inspection. They are now packaged and ready for shipment.

A side note - as I measured and mixed the ingredients, I discovered that there must be a better way. The assembly line was invented for a reason...as were mortar and pestles. I'm only hoping that this little recipe can take me far enough so one day I can discover what a new and improved process would look like.

So, one thing down, one more to go. Wednesday is label design day!

A Big Day

Today is full of all kinds of life changing events. Not only do I have my first 8 mile training run for the 1/2 marathon I was talked into doing (talk about a great salesperson), but today I will be preparing 3 bottles of the very first item in my product line and sending them off to the scientists for FDA evaluation and approval.

I've been keeping the item and the line's name a bit of a secret, but hopefully by the end of this week I'll have a label and good news from the scientists...and then we can welcome this budding product line into the world!

I suppose this is the next step in my journey. Every little step takes me closer to something else...but it doesn't really feel like I'm striving to reach a pinnacle, a specific goal. It's just onward until someday I've had enough and will retire and move onto something else.

I never thought of myself as an entrepreneur...actually, I didn't think I was really all that creative. Until one day I decided to take a chance on me. I trusted that I could do something that no one else had done (as far as I knew) and now I am my own boss, my own sales rep, my own accountant (well, for the easy stuff). Is it hard? In every possible way. Is it worth it? In every possible way.

So go ahead, take a chance on you.

A Professional Attempt

I think we all have those restaurants that seem to do just about everything right, and they're usually located in a place where the best of everything resides, downtown. Well, one of my favorite places serves up the most delicate and delicious fries I've ever eaten. They're no ordinary fries, either. They're sweet, with just a hint of salty and a splash of tang, served with the most divine garlic aioli. To put it simply, I would eat them for breakfast if I had them.

Well, I was able to uncover the recipe's components:

Champagne Vinegar and Sugar, reduced
Sea Salt
Herbes de Provence
French Fries, thin cut

Combine the first three ingredients and when the fries are fresh out of the frier (or oven), drain and immediately toss them with the mixture. The heat from the fries will caramelize the mixture, making it stick.

Even though I'm pretty sure I should leave this one to the experts and simply enjoy them as the signature of one of my favorite restaurants, I simply can't leave well enough alone. I'm determined to discover the correct dimensions, perfect the technique and report back to you.

So, in the meantime, talk amongst yourselves until I return.

Cheers!

PS - If anyone has thoughts on what the dimensions should be, please feel free to share them here. Thank you!

The Test Kitchen: A Tip for Raw Onion Fans - Gourmet Magazine

I would love to know if this actually works. I'll definitely give it a whirl, but do any of you already do this? If so, do tell!

Kitchen Tips - Ginger

Just perusing the web today for quick and easy kitchen tips. You may already know this, but for those of you who don't, here ya go.

Green Goddess Dressing UPDATED

I came to realize that my previous post on the history of Green Goddess Dressing has a link that is officially defunct. So, here's a new link sharing the historic divinity of this classic recipe.