Well folks the holiday season is here and I guess I should write something. I've notoriously been blue this time of year. With the dark cold days and Tidbit out of the cold Hudson before it freezes. But its always been hard this month ya see my mom passed away in December as well as her birthday was always in December. Add to the fact that I no longer have the perfect little life with the family and house all lit up with stocking hung on the fireplace mantel and a little girl running down the stairs waiting to see what Santa dropped off. Hell I don't even have a tree or any decrations in my apartment, I know kinda sad but I prefer it that way. Now add to the fact thatwhile I was cleaning out a bunch of bins in my closet and came across a whole stack of love notes from Tabitha. Amazing how the tide of emotions can change, still brings me to my knees. I seriously have got to get over this so little suprises like this do not spin me as hard. I'm currently seeing a beautiful woman who loves me madly and who I'm slowly letting myself open up too. But as you can see I have burn marks from the last love that prevent me from burning myself again. I've decided to live in the moment for now and take it in little emotional bites. So I will be spending Chrismas Eve with Tess and Christmas Day with Renee.
Aside from that I'm starting to feel more balance and stability in my life. I'm working at this gormet concept and its both challenging and rewarding. Its not a huge money maker but it affords me way more comfortability than I've been used to in a long time. Its also very good for my soul. Also I never have to worry about ever going hungry LOL.
The sailing season is obviously over, we waited far to long to pull Tidbit and ended up in strong wind and freezing weather haul out. But she is safely on her trailer and covered for the winters nap.
But living in the moment has its simple joys. I'm composing this while sitting at a sun lit cafe table in the place that I run, with a good cup of coffee and a fresh hot buttered scone. People walk through the door and nod and smile and greet me now by name. I chat with regulars it has become a "Place" with a life and heart of its own and I'm a part of that experience. The sun feels especially nice. I hope everyone enjoys this Holiday Season.
Monday, December 21, 2009
Sunday, December 6, 2009
Foodies The Next Chapter
So I know I've been missed and you all have been eager to know how I've been making out LOL
So here is whats been going on in the aaj world.
After being laid off from my corporate cubical job from hell I started working for my landlord fixing up a property that had originally been a VERY greasy disgusting deli pizza place in a little sleepy town across the river from me. In the process of cleaning a million pieces of stainless and scrapping five gallon buckets of grease off the walls and experiencing many of what I began to refer to as "Mike Rowe Moments " I started to fall in love with the place and more importantly the "Vision" my landlord started to have with this place. The combination of hard physical labor and the friendship I formed with "Bob" my landlord as the project moved from a hole in the wall to a serious gastronomical epicurean destination.
Towards the end of the construction process Bob approached me with his own "Vision" for me. To run, manage and over see the vision, with eventually taking the vision to the next conclusion which is more places. So that will utilize my real estate, design, sales and communication skills.
OK so what is the "vision" ?
Well I think the name of the store and the brand says it all, Foodies. What is a Foodie ? A foodie is a person that experiences life through taste, all that we offer at this place is what you could dream of, the best of everything from the fair trade certified organic coffee brewed to exactly 204 deg filtered through 6 process before the water hits the freshly ground beens to simple pleasures like hot fresh Paulie home made mozzarella or a fresh hot donut made on site. Sunday Gravy with fresh meatballs and sausage to epicurean delight like sea weed salad flown in from the Pacific within 24 hrs. Thin crust corn meal crust pizza as well as sour dough and spelt crust pizza.
I'm overseeing a staff of 10 including chefs and pizza men, and working all day and loving it all. I feel as though this is almost a calling and I truly share the vision.
So here is whats been going on in the aaj world.
After being laid off from my corporate cubical job from hell I started working for my landlord fixing up a property that had originally been a VERY greasy disgusting deli pizza place in a little sleepy town across the river from me. In the process of cleaning a million pieces of stainless and scrapping five gallon buckets of grease off the walls and experiencing many of what I began to refer to as "Mike Rowe Moments " I started to fall in love with the place and more importantly the "Vision" my landlord started to have with this place. The combination of hard physical labor and the friendship I formed with "Bob" my landlord as the project moved from a hole in the wall to a serious gastronomical epicurean destination.
Towards the end of the construction process Bob approached me with his own "Vision" for me. To run, manage and over see the vision, with eventually taking the vision to the next conclusion which is more places. So that will utilize my real estate, design, sales and communication skills.
OK so what is the "vision" ?
Well I think the name of the store and the brand says it all, Foodies. What is a Foodie ? A foodie is a person that experiences life through taste, all that we offer at this place is what you could dream of, the best of everything from the fair trade certified organic coffee brewed to exactly 204 deg filtered through 6 process before the water hits the freshly ground beens to simple pleasures like hot fresh Paulie home made mozzarella or a fresh hot donut made on site. Sunday Gravy with fresh meatballs and sausage to epicurean delight like sea weed salad flown in from the Pacific within 24 hrs. Thin crust corn meal crust pizza as well as sour dough and spelt crust pizza.
I'm overseeing a staff of 10 including chefs and pizza men, and working all day and loving it all. I feel as though this is almost a calling and I truly share the vision.
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