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Shifting position

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I used to get annoyed when companies or individuals started their holiday themed selling more than a month before a particular holiday.  Not sure I have anything to complain about.

Along with some baking and farming, I sew aprons, high style, for the Farmer’s Market and offer them for sale on my FB business page or my personal page, so far.  This winter, I’ll be busy at the machine with aprons for men, women and children along with children’s clothes. 

Decided it wasn’t too early to offer up the suggestion of a Halloween apron for women.  I figured it would be so much fun to be answering the door or spending time in the kitchen with one of these beauties on!  Never too early to plant seeds!

2014-09-01 17.19.45

Here’s the reverse – it’s fully lined and it’s the style I wear to the Farmer’s Market. 

2014-09-01 17.20.25I sold this apron on the first day I offered it. 

So here I am, doing exactly what the big guys are doing,

shoving holiday themed ‘stuff’ in front of people, long before the holiday arrives.   

I already have the Christmas, Valentines Day and St. Patrick’s Day aprons lined up. (pun intended)

I think I’ll stay mad at the big companies for doing the same thing.  What a hypocrite! 

My plan is to offer all sorts of aprons, they’re fun to sew, the variety is endless and men need something to wear, too! It’s tough watching them stand in front of their barbeques without anything on.  ;)

naked grillingNo sausage on this grill!!

What do you think?

Incidentally, I take credit cards and can mail them anywhere in the world.  (seriously!)

 

How do you like THEM apples?

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Not apples, though I have an abundance of them. 

My favorite food is the tomato. 

Finally, my tomato harvest is about to begin.

How do you like THIS tomato? 

Maybe the tiniest tomato in the world, and tastes GREAT!

Maybe the tiniest tomato in the world, and tastes GREAT!

The Day After

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It’s the day after. 

I have a vendor space at a local Farmer’s Market every Wednesday.

It’s the day I have the most fun all week, and get to clown around, show off, shout, laugh, give free hugs, make acquaintances, make people happy, listen to the “Mmmmmmm,” and maybe even offend by accident.

I work hard all week to prepare, and the long hours are getting to me. 

I miss the time in my garden, time with my animals and time to enjoy this beautiful place I live in.

It all started when my daughter asked if I wanted to start a cupcake business with her.  I said, “Yes!”

So, we started, invested, promoted. We had some regular customers, did a few big events, and offer free delivery.

  Fast forward to the day after.

I’m running the business alone, and always trying new things. It’s hard for me NOT to try new things. The cupcakes, though organically made, weren’t the big hit we had hoped for. 

I added French Macarons, for which I have developed a small following. 

Then came the organic, vegetarian, real fruit turnovers, cookies, breads,

all home made with love and the finest ingredients.

I do offer my homemade preserves and other canned delights every week, and fruits, when in season.

In between, I am sewing retro aprons, in a signature style, and quite wonderful, too.

This year, I have donated 50% of all proceeds from my apron sales

to the North Coast Marine Mammal Center here in Crescent City.

It’s getting to be too much.  My dreams of writing are sliding around like a kid on roller skates for the first time.

It doesn’t feel good.

People ask for things and never come back.  I believe they are being truthful when they make requests,

and they are likely, just talking to talk.

Today, the day after,  I have made a decision to stop making breads for the public, keep my eye on the macarons, sew a little more, offer my signature organically made cupcakes and turnovers, offer fruits in season and that’s about it. 

There is so much creativity in me that it’s screaming to get out. 

I have never been fond of baking sweets, but I am fond of making people happy. 

I do enjoy making the macrons, though!

Macaron shells waiting to be filled.

Macaron shells waiting to be filled.

This situation reminds me of my thoughts of not finding readers, reaching people, with the big difference of time.

If I spend as much time writing, as I have in the kitchen each week, I’d have a book finished in no time.

After an exhausting week, and the realization that I am just not going to have the resources (financially) or regular assistance, (an extra pair of hands) besides my dear husband,

I am not going to have much of a business in rural Del Norte County.

There, I’ve said it.  Ouch.

I’m certain that if I lived in a metropolitan area, my clientele would develop quickly.

Everything tastes SO GOOD!

Just before bed last night, I received three inquiries for my French Macarons. 

I will follow up, and expect nothing.  There will be no disappointments. 

And writing and creating art with paper, fabric and other media, will feed ME, deep inside.

What are your thoughts? 

I would love to hear from you. Thank you for taking the time to read and comment.

 

Jammin’

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Life is tough in far Northwest Coastal California. 

We like to take it easy.

We like to take it easy.

Tickle me, Thursday!

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Before Mark and I moved to the far north, coastal California,

we frequented City Buffet in Hemet, California. 

It was decent, and offered seafood and other shellfish regularly, which drew me in.

We never overstayed our welcome and the folks there got to know us.  We teased and joked with them, and never knew if they actually understood our jokes or were patronizing us.  No matter, we had fun and they were okay with it all.

One day, as we were paying our bill, the manager looked up at Mark and asked,

“How many plate you eat?”

Mark is 6’4″ and is a slim 235 pounds. 

We laughed and I responded by telling the manager that I could eat far more than Mark could

and he wasn’t the one she should be concerned with! 

In the back of my mind, I was thinking about the day I saw a young man hovering over, guarding, a stainless steel serving tray which had shortly before held a huge mound of king crab legs and now held none. 

The tray was filled, the boy nearly emptied it, transferring the contents to his plate.  The boy then turned to walk toward his table and as I watched in horror, all the crab slid off of his plate on to the floor. 

I wonder if anyone asked the boy, “How many plate you waste?” 

That was the last of the crab for the day, sadly. I was more than a little perturbed at the greed and disregard for other diners, such as ME. I would have eaten it off of the floor.  After all, the crab legs are in their own little safety packages. 

It’s good to start the day with a laugh!

What do you think of this?

Not the same restaurant I talk about, but entertaining, nonetheless.

Not the same restaurant I talk about, but entertaining, nonetheless.

 

 

If it’s brown, put it down!

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I don’t like a meal of brown food. I won’t eat it.

brownfoodrestaurant

Wait, is that a sliver of yellow I’m seeing?

This morning, while looking through my feeds on FB, I saw two photos of meals consisting of brown food. One image was a meal at local, popular restaurant by the harbor. I do see token green and miniscule orange and purple, but not worth considering.
brownfoodrestaurantWait, there’s yellow in there!

The second meal was a tofu scramble, vegan sausage and hash browns.
If a person chooses to become vegan, why make the effort to create a brown ‘sausage,’ which obviously resembles a slab of meat in taste or texture?

I’d rather not eat, than pretend to enjoy this brown meal. 

Just the look of it makes me feel kind of oooky.

vegan brown foodBrown ‘sausage’ poser. ^^^

school lunch brown

What are you hiding, little blue foil?

I wandered into the recesses of my mind and found the classic school lunches, in brown.  Brown school lunches have always troubled me.  I understand that bread can be brown, baked beans can be brown and some other select foods.  But the whole meal?  Brown?

If the school used a brown tray, then nothing would be visible,

except for the hidden brown treat dressed in a pretty blue.

mandmsinblue

A half dozen blues with a shadow of white.

There are some school lunches that add some support  or interest to the brown food. 

Probably pesticide laden, but prettier to look at.

Probably pesticide laden, but prettier to look at.

Cafeteria lunches are equally brown.  You can add a little color to your brown meal by picking up a banana or other fruit.  You can also buy artificially colored fake foods, such as jello.

This one has some whitish yellow in it.

CafeteriaWho eats this?  And where’s the napkin? 

Catered food is often brown, or contains an overload of brown food. 

catered food

There’s that yellow and white thing again. I have to check my color wheel to see how this works.

There are quite a few brown foods, clean and natural. 

I can select one of these to accompany colorful foods in a meal. 

choose well, my friends

choose well, my friends

Some of these brown foods need this to help them along.

Doing my part to add color to the menu.

Doing my part to add color to the menu.

 

Still, the best brown foods are brown naturally, and not man made. 

good brownI proclaim this day, August 19th, GOOD BROWN FOOD DAY! 

Have a colorful day!

 

Whoa, Nelly!

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My, oh my, oh my! How much things have changed here on WordPress.

It’s time to resurrect my blog. Has anyone stayed with the classic mode or moved forward into the new and exciting WordPress?

Darylann

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