Today was crazy wonderful!! We had so many people in the store that we sold out of all the breads but Cheddar Garlic by 4PM!!! Next week we’ll have to make double
I had a few bites of bread + granola in between customers. They are hard to document, but they are my sustenance!
And then Matt and I closed up shop.
He studied the week’s sales while I counted the cash and worked on reconciliation and Quickbooks.
I’m telling you, there is NOTHING worse for a number cruncher than inaccuracy and I feel that’s all we’ve had all week! We’re still learning our fancy registers and their strengths and weaknesses, and I’m so frustrated with this part of the day! It should be my favorite time (because I love crunching numbers…and granola..) but when things are off, it does not make me happy one bit! Every single day something goes wrong. Today we had a power outage and just general stuff. We’re also waiting for a better reconciliation spreadsheet from GH, and one we have that the bookkeeping side should be easier.
But after a nice bike ride home, we had just the relaxing Saturday evening. [I cannot believe it is Saturday!?!!!]
My mom’s childhood friend (and the son of the man who baptized me when I was a baby) lives just north of Charlottesville and works in the wine business. He stopped into the bakery this week and gave us a bottle of Cabernet Franc from his very own winery, Castle Gruen!
His last name is Grueneburg, so the label is a twist on that, as it means Green castle (I think!). [And cool since we used to live on Gruenewald Lane!]
We enjoyed the wine so much – I love Cab Franc!
We took a while to debrief on the porch swing. Things are going well, but we have a lot of systems to tweak and little things to make the bakery better.
Then we feasted.
During this busy time, dinner tonight was courtesy of the Copper River Salmon Flavor Sampling Club! Copper River’s spokesfolks sent me this beautiful piece of fresh salmon on ice yesterday, and it was perfect timing for dinner tonight. Of all the salmon varieties, King (aka Chinook) is my very favorite. It seems to be the most succulent of King/Sockeye/Coho and it’s the one I look for on menus. It also has the highest omega-3s of all salmon species!
I absolutely LOVE wild Alaskan salmon and grill servers to find out whether their salmon is farmed or wild. There is no comparison in flavor, nutrition or sustainability from farmed to wild.
Tonight’s fish was absolutely incredible. We seared it in olive oil to form a nice crisp and then baked it at 400* for about 15 minutes until it was cooked through in the same stainless skillet. On top: Pestos with Panache Strawberry Basil was such a fun and delicious pairing!
On the side we served leftover brown rice that we stir-fried in an egg and combined with lots of smoked paprika
And leftover Karen coleslaw
Simple easy, thank goodness!
SO EXCITED TO HAVE A DAY OFF!!!!!!!!!!!!!!!!!!!