I cannot say if it is the long days, or worrying from time to time about how the business is going, but my back has been really bad for the past week. It has been bad for a long time, but these last days it has been horrible. Every time I bend over it cracks about 6 times.
With that.... today I did everything I could to prepare for tapas plus I made a last minute order for gluten free bread and then around 5pm I came home. It was a full day as I also made croissants, brioche, and breads. I do feel bad that Sandy is at the bakery alone. It is not nice for me to know she is doing it all herself. And as I type this, she told me we had ten customers again tonight for tapas. That is GREAT and bad at the same time. We only made 8 pieces for each tapa as every Saturday has been really quiet. It just means that next week we will have to start preparing larger quantities. It is a problem to run out of food, but for me, it is a good problem. I also think our price is very good (6 tapas plus a drink for 6 euros). Then, any additional piece is 1 euro per piece. These prices are very good for sure, and we put so much love and work in to them that I am sure we will build more customers from the Friday and Saturday night tapas.
...
Tomorrow morning will be interesting. Today we discussed me staying home at least for a while to rest my back, but we do not have any breads to sell, and the only pastry desserts we have are what I made today. Even though there are around 30 croissants, they do not last long for sure. I am just hoping I can get up early and my back feels well enough to go work. It is only tomorrow morning and then I am free until Monday night when we do prep for Tuesday, which I may even skip the prep.
Today, I leave you with a recipe... a simple one that you can use with many things, it is a pastry cream. Note, I started with a recipe from two different people and made modifications into one recipe:
Vegan Ingredients:
500g plant milk (I always use soy)
lemon zest
80g butter or margarine (prefer butter)
60g sugar
50g cornstarch
10g vanilla extract
Instructions
1. Mix cornstarch with milk in pot then add lemon zest, sugar, and vanilla.
2. Continue to stir and mix on medium to high heat while slowly bring this to a boil. Once boiling gently continue to stir for a short time longer then remove from heat. Keep stirring a bit longer to make sure nothing burns or sticks to the bottom.
3. While still very hot, strain the cream through a sifter in to a bowl. I use a plastic spatula to push it through. This will remove any lumps you have.
4. Once in the bowl, gently stir in your butter until it completely incorporates and melts.
Store in refrigerator with plastic wrap sealed to the surface of the cream to prevent a skin from forming. When you are ready to use, just whip it with a whisk if necessary.
...
Thank you so much for reading my blog entry yet again!!
#doeverythingwithlove
With that.... today I did everything I could to prepare for tapas plus I made a last minute order for gluten free bread and then around 5pm I came home. It was a full day as I also made croissants, brioche, and breads. I do feel bad that Sandy is at the bakery alone. It is not nice for me to know she is doing it all herself. And as I type this, she told me we had ten customers again tonight for tapas. That is GREAT and bad at the same time. We only made 8 pieces for each tapa as every Saturday has been really quiet. It just means that next week we will have to start preparing larger quantities. It is a problem to run out of food, but for me, it is a good problem. I also think our price is very good (6 tapas plus a drink for 6 euros). Then, any additional piece is 1 euro per piece. These prices are very good for sure, and we put so much love and work in to them that I am sure we will build more customers from the Friday and Saturday night tapas.
...
Tomorrow morning will be interesting. Today we discussed me staying home at least for a while to rest my back, but we do not have any breads to sell, and the only pastry desserts we have are what I made today. Even though there are around 30 croissants, they do not last long for sure. I am just hoping I can get up early and my back feels well enough to go work. It is only tomorrow morning and then I am free until Monday night when we do prep for Tuesday, which I may even skip the prep.
Today, I leave you with a recipe... a simple one that you can use with many things, it is a pastry cream. Note, I started with a recipe from two different people and made modifications into one recipe:
Vegan Ingredients:
500g plant milk (I always use soy)
lemon zest
80g butter or margarine (prefer butter)
60g sugar
50g cornstarch
10g vanilla extract
Instructions
1. Mix cornstarch with milk in pot then add lemon zest, sugar, and vanilla.
2. Continue to stir and mix on medium to high heat while slowly bring this to a boil. Once boiling gently continue to stir for a short time longer then remove from heat. Keep stirring a bit longer to make sure nothing burns or sticks to the bottom.
3. While still very hot, strain the cream through a sifter in to a bowl. I use a plastic spatula to push it through. This will remove any lumps you have.
4. Once in the bowl, gently stir in your butter until it completely incorporates and melts.
Store in refrigerator with plastic wrap sealed to the surface of the cream to prevent a skin from forming. When you are ready to use, just whip it with a whisk if necessary.
...
Thank you so much for reading my blog entry yet again!!
#doeverythingwithlove
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