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Progress and Pain

It has been a while, but I have done a lot. First, I got a few mixes made up and done, and while I like the flavors, I run the numbers a couple more times to make sure everything is where I think it is.

When I began sharpening my formulas, I wanted to have a few products, I wanted a couple and landed with seven seasonings and mixes I am happy with and can make. I went through the numbers once, and after tweaking the recipes again, I should be fine. Still, it is nice to be sure when starting, which is good because I needed something to take my mind off the disaster my family has become.

I got an upgraded formula to the first three items, and now with the following four, I can even say I have a powdered veggie stock made out of vegetables, no extra chemicals. I got a pizza seasoning that is not spicy but adds so much more flavor. I also got something for some dessert shops. I made an apple chocolate truffle with my production techniques, and it feels good to know you got something that can’t be beaten.

I really need to do this with my good camera. All 7

I feel good about specific products with business-to-business usage and then specifics for selling to the peeps and populace in different stores. However, one of the few things that still bothers me is going to be simple production. I can only make so much of each item with the work needed, with the ingredients taking two days per round.

Often one day is needed just for the drying and after cooking, cleaning, prepping, seasoning, often taking a half-day to a full day, and on top of that, my body will not be able to do it all with no breaks. Still, with the time of two days from fresh to seasoning and testing and retesting and being happy with what we have, we can do three cycles of cooking and drying every week. One day will be enough for additional rest, tinkering on new formulas, taking a rest day.

So after one more set of number crunches, I will be ready to advertise and go. Also, I got some ideas for more products and stuff to make things happen.

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Apple onion salad with garlic mustard dressing

This is a nice dish that will work well with the pork dish for next week. If you are vegetarian no fear this works just as well as a light potluck dish. For two servings you will need the following.

Salad: One green apple, half a white or yellow onion, salt and black pepper to taste, one lemon to juice. In this picture the orange and lemon are already zested because I used the zest for making my own bath salts. Like put in the bath and make everything smell nice as you relax and mine is all natural. Salt, teas, extracts, zests, etc. So ya mine are already zested if you have a moment you can use the zest as a garnish on top.

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Dressing: A tablespoon mustard paired with one of honey or two tablespoons honey mustard, one teaspoon chopped garlic, a pinch of cocoa powder.

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So core your apple chop it in to quarters before slicing and toss it in a pan on low heat. Next you want to take your half onion and slice it up julienne style making sure to do it a little thicker then normal julienne. tossing it in the pan we will mix it together and let the flavors meet each other as the onion begins to sweeten. Sweating on medium low with a touch of butter or oil of your choice if you do not have a non stick pan.

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Mix up your dressing as everything is sweating just mixing it all up before tossing a portion in to toss with the reminder of the dressing on the side to taste.

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