Thursday, August 29, 2013
The Door Closed
Well the roofing quote came in and it would double the price of the building. I just don't think it's worth it so I called my realtor and said I didn't want the building. I'm going to study building at the farm which was my original idea anyway. At least I know my banker stands behind my project.
Tuesday, August 27, 2013
Update About The Diner Building
I had the inspection done yesterday. We moved the date up a little bit because we thought we were running out of time to get the inspection done. I actually have 15 not 10 days but I'm glad we did it early. There is some minor stuff with the roof. I have a roof expert coming out tomorrow to see how much it would cost to put the flashing in correctly.
We found fire damage above the ceiling tiles in the kitchen. New supports were added but they were tied to some damaged wood. The inspector suggested I get a professional engineer out to see if the fix was done correctly. I took him up on that idea and have an engineer coming out on Friday to check into that. If it is OK I will take the building. If it is not, well we will have to see if they're going to fix it because I'm not taking the building if it's damaged structurally.
Other than that it is a very sound old building. We'll see what happens Friday and so we wait. I hate waiting.
Meanwhile I have been studying equipment needs and food vendors. During Phase 1 I will open the shop as a deli where I will cater boxed lunches, salads, and homemade desserts. I won't be open for public hours in Phase 1 but will deliver to Johnson and Pettis County. I have a lead already lined up who wants my sandwiches for his coffee shop so I'm very excited about that possibility.
Phase 2 may come about 4-6 weeks later depending upon how busy I am with classes. During Phase 2 I will open to the public on Monday, Wednesday, and Friday from lunch through an early dinner.
Phase 3 may happen but I'm thinking that I like the deli concept and may stick with that. Phase 3 was the farm to table suppers on Friday and Saturday nights. We'll see. I'm not rushing into Phase 3 because I would need more equipment and more staff. Jeremy has also warned me to not rush past Phase 1 because he knows my personality. When I get overwhelmed I shut down. He totally backs me doing Phase 1 and starting this adventure and that feels wonderful.
In my deli I plan to use local meats. Well as local as I can get them. I think I'll use the local butcher but some of the meat he brings in comes from as far away as Arkansas. Local is relative I guess. The first piece of equipment I need is a meat slicer so I can freshly cut all my meats. I don't know that I can keep up yet by baking my own bread so I plan to talk with a vendor at the farmer's market to see about buying their bread. I'll make all the desserts myself.
Well I just thought I'd let you know what was going on. This could go well or bad. I have no idea until Friday.
We found fire damage above the ceiling tiles in the kitchen. New supports were added but they were tied to some damaged wood. The inspector suggested I get a professional engineer out to see if the fix was done correctly. I took him up on that idea and have an engineer coming out on Friday to check into that. If it is OK I will take the building. If it is not, well we will have to see if they're going to fix it because I'm not taking the building if it's damaged structurally.
Other than that it is a very sound old building. We'll see what happens Friday and so we wait. I hate waiting.
Meanwhile I have been studying equipment needs and food vendors. During Phase 1 I will open the shop as a deli where I will cater boxed lunches, salads, and homemade desserts. I won't be open for public hours in Phase 1 but will deliver to Johnson and Pettis County. I have a lead already lined up who wants my sandwiches for his coffee shop so I'm very excited about that possibility.
Phase 2 may come about 4-6 weeks later depending upon how busy I am with classes. During Phase 2 I will open to the public on Monday, Wednesday, and Friday from lunch through an early dinner.
Phase 3 may happen but I'm thinking that I like the deli concept and may stick with that. Phase 3 was the farm to table suppers on Friday and Saturday nights. We'll see. I'm not rushing into Phase 3 because I would need more equipment and more staff. Jeremy has also warned me to not rush past Phase 1 because he knows my personality. When I get overwhelmed I shut down. He totally backs me doing Phase 1 and starting this adventure and that feels wonderful.
In my deli I plan to use local meats. Well as local as I can get them. I think I'll use the local butcher but some of the meat he brings in comes from as far away as Arkansas. Local is relative I guess. The first piece of equipment I need is a meat slicer so I can freshly cut all my meats. I don't know that I can keep up yet by baking my own bread so I plan to talk with a vendor at the farmer's market to see about buying their bread. I'll make all the desserts myself.
Well I just thought I'd let you know what was going on. This could go well or bad. I have no idea until Friday.
Tuesday, August 20, 2013
My New Adventure
I can't believe it's been 19 days since my last post. I'm sorry for letting you all get left behind. Things have been very busy. Tonight I met with a new church group that Jeremy and I have tried out. Once a month they get together at Bandanna's restaurant for a time of study and fellowship. Tonight's topic was new beginnings and it got me to thinking about all the things that are going on right now.
Friday I start at the farmer's market in Sedalia selling baked goods. I'm going to make a stout cake and a carrot cake. Come on out and buy a slice if you can. I should have cookies too.
I started a new semester of school yesterday. I am on a completely different path than I originally thought I'd be in life. I'm studying accounting and so far I love it. I'm making a new beginning for myself because things just don't always work out the way we thought they would.
Another new beginning that I wanted to discuss is that I might open Snail Creek Farm Kitchen and Bakery. There is the strong probability that I'm purchasing a diner. I'm going to use it to expand my baking so that I can wholesale items instead of making them through my home. I would be able to sell items that are not considered shelf stable, like my ice cream, and therefore don't fall under the cottage laws. I could begin a catering business. Maybe later I will open the diner part to the public on weekends for supper and have a farm to table style meal.
I debated whether to tell you this because it is still in the works. The building inspection is next week and we'll see how that goes. I have some concerns that I want relieved by the inspection before I go forward. I am so excited and also so nervous.
What new beginnings have been happening in your life that you would like to share?
Friday I start at the farmer's market in Sedalia selling baked goods. I'm going to make a stout cake and a carrot cake. Come on out and buy a slice if you can. I should have cookies too.
I started a new semester of school yesterday. I am on a completely different path than I originally thought I'd be in life. I'm studying accounting and so far I love it. I'm making a new beginning for myself because things just don't always work out the way we thought they would.
Another new beginning that I wanted to discuss is that I might open Snail Creek Farm Kitchen and Bakery. There is the strong probability that I'm purchasing a diner. I'm going to use it to expand my baking so that I can wholesale items instead of making them through my home. I would be able to sell items that are not considered shelf stable, like my ice cream, and therefore don't fall under the cottage laws. I could begin a catering business. Maybe later I will open the diner part to the public on weekends for supper and have a farm to table style meal.
I debated whether to tell you this because it is still in the works. The building inspection is next week and we'll see how that goes. I have some concerns that I want relieved by the inspection before I go forward. I am so excited and also so nervous.
What new beginnings have been happening in your life that you would like to share?
Thursday, August 1, 2013
Starbucks Green Tea Latte Ice Cream
This one is my favorite yet. I'm going to post the recipe as I did it instead of what the book says. I did it with a Starbucks latte because there is no matcha powder in Sedalia.
Made 4 half pint jars plus about 3 ounces that I scraped off the edges of the machine and ate. See my previous post for pricing information about the ice cream. This one is a few cents more expensive than Ben and Jerry's or Haagen Daz at WalMart.
Ingredients:
Grande green tea latte from Starbucks
3/4 cup sugar
pinch of salt
2 cups heavy cream
6 large egg yolks
1. Go to Starbucks and order a grande green tea latte with one extra scoop of matcha powder and no sweetener. Ask that they use whole milk.
2. Warm the latte, sugar, and salt in a medium saucepan.
3. Pour cream into a large bowl. Set a mesh strainer over the top.
4. In a separate medium bowl whisk the egg yolks.
5. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
7. Pour the custard through the strainer and stir into the cream, then whisk it vigorously until the custard is frothy.
8. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Made 4 half pint jars plus about 3 ounces that I scraped off the edges of the machine and ate. See my previous post for pricing information about the ice cream. This one is a few cents more expensive than Ben and Jerry's or Haagen Daz at WalMart.
Ingredients:
Grande green tea latte from Starbucks
3/4 cup sugar
pinch of salt
2 cups heavy cream
6 large egg yolks
1. Go to Starbucks and order a grande green tea latte with one extra scoop of matcha powder and no sweetener. Ask that they use whole milk.
2. Warm the latte, sugar, and salt in a medium saucepan.
3. Pour cream into a large bowl. Set a mesh strainer over the top.
4. In a separate medium bowl whisk the egg yolks.
5. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
6. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
7. Pour the custard through the strainer and stir into the cream, then whisk it vigorously until the custard is frothy.
8. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
How Much Does Homemade Ice Cream Cost?
I'm mixing up more batches of ice cream for a family event on Saturday. The batch in the machine right now is Green Tea Ice Cream. I'm making it because a friend suggested I did. She said Baskin Robins in Japan sells it and that it was delicious. It's not available in the States. There was a recipe in my book but the problem is that I can't get Matcha powder in Sedalia. However, I love Starbucks Green Tea Lattes. That is the only thing I drink from Starbucks. So I asked the barista how much Matcha powder goes in a Grande latte (the amount of milk I needed in the recipe). So I bought a Grande latte with whole milk, an extra scoop of Matcha, and no sweetener. I then substituted this for the 1 cup whole milk and 4 teaspoons Matcha powder that the recipe called for. I is smart. :-)
So how much does my ice cream cost in comparison to the competition? I still have my list I made last year with ingredient costs per 1/2 cup of the items I used to make my cookies for farmer's market. I added a few more items based upon my receipts from ice cream ingredients.
Here's the Aztec Chocolate break down:
heavy cream $2.12
dutch process cocoa, I don't know because I haven't taken the time to measure out how much is in the container so I'm going to say it's too small to call
sugar $.18
Ghiradelli chocolate $1.65
milk $.38
Total $4.33 for a batch that made just over 2 pints. So lets say it only made 2 pints to account for that chocolate and it is $2.17 a pint.
Here's the breakdown of Matche Ice Cream
one Grande latte $3.95
sugar $.18
heavy cream $1.88
egg yolks $1.14
Will make just over 2 pints so if it was just 2 pints it would be $3.58 a pint. So because of that latte at Starbucks this one is over the price of Ben and Jerry's at WalMart. I'm going to order myself some Matche powder online. That should lower the cost.
Ice Cream at the Farmer's Market in Lee Summit: $5 for a half pint
Ben and Jerry's and Haagen Daz: $3.48 a pint at WalMart (though Haagen Daz is no longer a pint, it is 14 ounces)
Talenti Gelato in Sea Salt Caramel flavor that I saw for the first time today in the WalMart isle was $3.77 a pint. It comes in a nice reusable container with a screw top lid. Couldn't help it, I had to buy some. I want to make this flavor next.
So I'd say the answer is yes, it is worth it to make your own ice cream.
So how much does my ice cream cost in comparison to the competition? I still have my list I made last year with ingredient costs per 1/2 cup of the items I used to make my cookies for farmer's market. I added a few more items based upon my receipts from ice cream ingredients.
Here's the Aztec Chocolate break down:
heavy cream $2.12
dutch process cocoa, I don't know because I haven't taken the time to measure out how much is in the container so I'm going to say it's too small to call
sugar $.18
Ghiradelli chocolate $1.65
milk $.38
Total $4.33 for a batch that made just over 2 pints. So lets say it only made 2 pints to account for that chocolate and it is $2.17 a pint.
Here's the breakdown of Matche Ice Cream
one Grande latte $3.95
sugar $.18
heavy cream $1.88
egg yolks $1.14
Will make just over 2 pints so if it was just 2 pints it would be $3.58 a pint. So because of that latte at Starbucks this one is over the price of Ben and Jerry's at WalMart. I'm going to order myself some Matche powder online. That should lower the cost.
Ice Cream at the Farmer's Market in Lee Summit: $5 for a half pint
Ben and Jerry's and Haagen Daz: $3.48 a pint at WalMart (though Haagen Daz is no longer a pint, it is 14 ounces)
Talenti Gelato in Sea Salt Caramel flavor that I saw for the first time today in the WalMart isle was $3.77 a pint. It comes in a nice reusable container with a screw top lid. Couldn't help it, I had to buy some. I want to make this flavor next.
So I'd say the answer is yes, it is worth it to make your own ice cream.
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