flânerie...it's a walk in the park.

So the past few weeks have been basically unproductive in terms of getting this business put together.  I have done a little bit more research though.  I've been looking at commercial real estate in hopes that I might find something for a bargain and be able to have a real shop instead of just an online one.   The only problem with this is that I have no money to rent a space and no business license (still). 

I don't know why I've been procrastinating so much.  I keep seeing the end result but the details and the process is overwhelming me.  I just need to look at each step as the end result and I'm hoping that will get me moving.

The past few weeks have been great on a personal level though.  My dating life is fantastic, I've done some weekend trips (San Fran, San Diego, L.A, Vegas).  And I've eaten lots and lots on those trips.  It's time to go to the gym.  But you know, there's just something amazing about being in the middle of a city, looking at the buildings and trees, the people who pass by, the smells of the food coming from corner cafes and restaurants.  If you go slowly enough, you can really appreciate everything around you, and keep those memories for years to come.

More on the business later!  In the meantime, Portland trip this weekend! I'll let you know how it goes.  Go outside & take a stroll, it's a beauty today.

xx
-Andrew

A Brownie is more than an Elf

So tonight I really, really felt like having a brownie.  And I don't mean the little elf-like sprite from European folklore.

I'm talking about a moist, chocolaty, gooey, mouth-watering cake.  The kind you only dream of when you're on a diet.  So I decided to make some.  But I didn't want these to be just any old brownie.  I thought I'd make it a combination brownie and soufflé.  What I mean by that is, a brownie in a soufflé sized dish, or a ramakin.

I think they came out pretty well, even though they're too hot to taste still.  I'm going to let them cool overnight and see how they taste tomorrow.  The one in the white ramakin dish is a dark chocolate brownie with walnuts on top, and the other two are dark chocolate brownies with oatmeal & granola in the bottom, sort of like a crust.  I'll let you know how they taste in the morning!

So on Wednesday, I'm going to go to the chamber of commerce and apply for my business license and my resale permit so I can finally be official!  More details on that whole process in the next couple days.  Well my friends, it's late and I have to work in 7 hours so this is goodnight!

oxx
-andrew

the Bread & Butter of it all.

It all starts with my mom's famous Flan recipe.

I'm tired of working for other people, doing jobs that I have zero interest in.  So I decided a few months ago that I would stop whining about it and just do what makes me happy.  I'm going to start my own bakery.  One that's centered on an old family recipe, with some added twists and turns along the way. 

I've never started my own company, heck I'm not even a chef.  But when you cook from your soul and the result is a taste that's out of this world, all you need is a bit of organization and the will to succeed.  Well, plus some help along the way!

It won't be overnight, but it will work.  And if it was as easy as it sounds, I wouldn't have anything to write about.  I'll be posting my successes and failures and everything else in the middle, and by the end of this I'll have learned something, and I'm hoping you will have too.


-andrew