Oh my goodness, hello there! Yep, it’s me. Yep, I’m here. Back after a 2 week hiatus filled with opening, brewing, and wearing more beer than I did after Sunday’s at the Boardy Barn in college. We’ve been working like crazy…translation pulling 75-90 hour weeks, covered in bruises and burns, and running out of clean clothes.
The good news? I love it like crazy. I love it like I’m not sure I’ve ever loved anything in my work-life. I feel blessed, happy, important, and heard. Yes, it’s stressful and I feel exhausted. But every single moment has been worth it.
The bad news? I haven’t cooked in weeks. Aside from a brief Sunday dinner at the brewery (where I made the life changing strawberry mozzarella salad below) I’ve been eating takeout, take in, and basically nothing. I’ve lost some weight, or so I’ve heard. (Personally I think they’re all crazy.)
So while I have nothing exciting to report in the world of food, I am thrilled to report everything is good on the drinking side. The beer is superb, people are loving it, and we’re ramping up exactly as expected…which means doing 9 times the amount of business we ever projected.
When my schedule evens out, even just a little bit, I hope to spend some time cooking and eating like myself, and writing with more regularity. Until then, if you’re itching with the insanity of missing me, check out the brewery Facebook page.
Trust me, that’s where I’m at most of the time.