Business is Cooking Along

Meadballs opened its doors – officially as an inspected and certified kitchen – on August 4, 2017. Bits and pieces of construction continued for another month, and I had a lot of kinks to work through.

Anyone who has moved will be familiar with some of this story. And anyone who has started a business will be nodding as well. First, I had to put everything away. And then I had to move it after I didn’t like where it was. I still can’t always locate things – and the kitchen is less than 1,000 square feet.

There were things I found I needed along the way. Like all new pots and pans. I don’t have a range – or open flame – because I didn’t want to have to vent with a kitchen hood (think $10,000). So I have induction burners. Which are great – but require a particular material and pot bottom to work. 

Then I bought the wrong sized sheet pans for the ovens.

Then it was soooo hot that the freezer kept sweating – even more than I was.

But after about 6 weeks, I started to get the hang of the place.

From a business standpoint, there are always things to work out. And from a personal point, I know it takes a minimum of six weeks to learn a new routine. Indeed, it took about six weeks to figure out what that routine was.

Originally, I thought I would deliver food on Thursdays and have the weekend to myself. Hah. Most people go out on the weekend. They want food for the week – meaning Monday. So that means cooking on the weekend.

Do I go to the farm on Thursday, or Friday? When do I get the other stuff? How do I know what I need? 

There’s a big difference between sometimes cooking for 20 people (family gatherings), and always cooking for 20 people. My sister didn’t mind sometimes getting the short-end of the salad bowl. People who pay do mind.

Then there were the times I would load up the bags and just cry. I was tired. I was dropping things. I had to reopen containers that I thought were finished and add the finishing touches that I found in the refrigerator just as I was about to leave.

Then there were the dishes. Loads of dishes. Mounds of dishes. Piles of dishes. And no dishwasher, except me. Because dishwashers for commercial kitchens are expensive. And I am not. And I would still need a 3-bowl sink whether I had a dishwasher or not. Sometimes I cried just looking at the dishes.

And then there is the farm, Post Farm, in North East. Where they are incredibly generous with their knowledge. And helpful. And pretty much anything you could ask for in a farm. But it’s a farm and there are things on the farm that I am allergic to. Only I didn’t know that. So one week – the first week they trusted me in the fields by myself – I had on shorts and a short-sleeved shirt. By the time I finished with the broccoli, welts covered me. Up my arms. Down my legs. And I was crying again.

Keep in mind, I am 54 years old. I have started 4 magazines. I had to close one of them. I have done financials. I have done budgets. I have cooked since I was 9.

And I’m crying.

Because being in business for yourself is hard. You can put something off until tomorrow, but it is still waiting for you then.

But I love it.

I love the freedom to  paddle board on Lake Erie when I have something i

n the oven for an hour. I love that I can walk the dog along Walnut Creek each morning before I start business. The dog does not go into the kitchen.

I love my customers, who look at my menu sometimes and ask if I really meant to add cheese to every single dish. Politely. And with concern – that perhaps I might be clogging all of their arteries and then I would have no customers. And then I can laugh. And adjust. And thank them.

And crying is OK. And hard work is OK. And washing the dishes is OK. And mopping the floors is OK. Cutting myself is not OK, but now I put down the knife when I realize I am too tired. And I make bread. Because making bread is about the most relaxing thing I can think of some days (after walking the dog on the beach).

And you realize the world doesn’t end when you have welts all over your arms and legs. Take 2 Benadryl and go to sleep for 14 hours. You will be amazed at how you feel. And how thankful you are to have a lovely 15-year-old daughter who brings you a ginger ale. And who doesn’t think you are crazy for starting a business. And incredibly supportive parents who let you convert a basement space into a business (that you paid for out of your retirement stash).

And you are thankful that all these people believe in you. Indeed, they actually pay you to make them dinner. And deliver it.

I am blessed.

Thank you all.

And if you want to order, just message or e-mail me on Facebook from Meadballs Meals.

Best

Marnie

Marnie@Meadballs.com

Print Recipe
Business is Cooking Along
Prep Time 15 minutes
Cook Time 20 minutes
Servings
pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Servings
pancakes
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No Shrimping on Taste

heron-on-roofFlorida for Thanksgiving is a somewhat surreal experience. The sky is blue, the temperature is 80, and I’m kayaking between crab pots.  Dolphins played in the Gulf of Mexico, and we watched the herons and egret watching the fishermen.

It was delightful. Certainly I’m fond of the crunching leaves and dashing through the snow, but blue skies and sand between my toes was far more delightful than dealing with the weather outside being frightful.

On one of those glorious mornings, we headed into St. Petersburg for the Saturday Morning Market with a cooler bag full of ice in the back of the SUV. The first stop was the new fish vendor, who had lovely pink Key West shrimp in his stall, as well as a variety of stone crab claw. We filled our bag with both and put it back in the car. Then it was time to enjoy the rest of the market, especially the show around the pineapple stand. That was my treat for the day. It was also the first thing I tasted this morning; I packed it in my carry-on bag for the trip back north.

kombuchaWe sampled some other new products at the market as well. New meaning since the last time we were there in April. There was a ginger beer cart, more smoothie makers, and kombucha. I tried the Thai, with lemongrass and galangal and coconut. Unfortunately, the coconut oil was overwhelming the lemongrass and ginger flavors, but I can count it up to a new flavor I’ve tried. Next time, I’ll try tropical.

We stopped by to visit Juan and Chichi Garanton. Juan is an artist whose work is inspired by the colors and scenes around him in Florida. His work now hangs on three generations of Mead walls. My daughter is his newest fan.

It was Saturday, so we were trying to embrace the Shopapalooza spirit in downtown St. Petersburg. Alas, we didn’t find anything more to buy that day. This meant time for a nap before making dinner, which was as easy as chopping garlic, peeling shrimp, and serving.

This dish is perfect for those nights when you are trimming the tree and don’t have much time. Or have some unexpected company. Just put these out with dishes of Marcona almonds and some olives for an impromptu tapas party.

Print Recipe
Shrimp in Garlic Oil (Gambas al Ajillo)
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people, appetizer
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people, appetizer
Ingredients
Instructions
  1. Mince 3 cloves of garlic. Slice remaining 9 cloves.
  2. In a nonractive bowl, mix shrimp with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside for about 20 minutes.
  3. Add remaining olive oil to a cast iron skillet. Add sliced garlic and red pepper flakes and cook until garlic becomes fragrant and pale golden brown, about 1 to 2 minutes. Add shrimp and cook, tossing and stirring constantly until shrimp are pink and just cooked through, about 2 minutes. Add lemon or sherry and parsley. Toss to combine. Season to taste with salt. Serve immediately with crusty bread.
Recipe Notes

Red pepper flakes vary in heat, in part based on how long they have been on the shelf. Start with a pinch. You can dip a little bread in the olive oil before adding the shrimp and taste - this will give you a sense of the heat. It will get slightly more intense with time, but not a lot. If you want, add more red pepper flakes. Or just serve them on the table.

The best way to serve this is to give everyone 4 to 5 shrimp in a bowl with the olive oil and juices. Have loaf of sliced crusty bread on the table for dipping.

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