10/11/19
(Above: The partially set-up Master Blend Beef booth, ready for Fall Fest 2019.)
Active Summary: I spent this morning preparing for the Fall Festival that is to occur tomorrow – a set of tasks that included spicing / rubbing / cooking some short ribs (for sampling and for lunch) and procuring all the supplies for the Master Blend booth. The remainder of the morning was spent setting up that booth at the Harbison Farmers’ Market, procuring the weekly vegetation, and then returning home where I proceeded to put that vegetation away.
(8:21 PM Update): This afternoon was primarily spent working on the farm and tending to the second batch of short ribs that I am roasting for tomorrow’s sampling. Fortunately, there were two small tasks accomplished in regard to Jacobhouse. The first occurred shortly after lunch when Padre was notified by Gary at Svinga Brothers’ that the aluminum angle-stock shipment had come in. We proceeded to schedule our pickup for Monday, because Svinga Brothers’ is not open on Sunday.
Later on in the day, after much farm activity, I measured / cut* / placed shelf-liner on the high kitchen cupboards, and with Padre’s help, laid some in the cabinet beneath the sink.
TIL: Today, I took a five minute break to learn how to make basic sauerkraut. The only equipment needed for the task is a mason jar with a lid, and the only ingredients needed are salt and cabbage (not even any water required). To make the kraut, chop the cabbage up and place it in a bowl, add salt (2% of the cabbage’s weight), pulverize / mash it all together, and then pour into the awaiting jar. Make certain that all solid pieces of vegetation are beneath the cabbage brine’s surface. The only tricky part is that once the fermentation has begun, it is important to burp the jar daily, or it will explode.
Commentary: As can likely be guessed, this has been a very busy day. I was somewhat frustrated by the fact that I barely got to work on Jacobhouse, but at least these few days of preparation for the Fall Festival are occurring at a time where I’m waiting for the final Jacobhouse supplies. I have had to revise my moving date slightly. Instead of moving in on Monday or Tuesday of the coming week, it will likely be Wednesday. This will grant me time enough to receive the remainder of the supplies and procure and install the aluminum angle-stock trim from Svinga Brothers. When it comes down to it, it is just a couple more days of waiting… What’s a couple days when I’ve already been waiting a year? **
Final Note: Tomorrow is the Farmers’ Market Fall Fest. I have never operated any sort of booth in my life, and I do not know how many people there are going to be, so in that respect I’m feeling a tad nervous. What I do know, however, is that I’m going to be cooking up / serving samples of truly delicious beef, and thatthere will be plenty of food and drink for myself to experience. It is one of those events where I’m 60% looking forward to it and 40% dreading it.
Saying all this, I’ve hardly had to make any purchases in preparation for this event (probably about $100 – $130 worth), so the cost is very limited whereas the potential gains, publicity for Master Blend, and the experience of cooking for large numbers of people more than offset the costs. Nothing to lose, and everything to gain, as they say. Maybe I’ll up that percentage to 75% anticipation and 25% apprehension.
*A very simple process because Madre procured me shelf-liner that is 20″ wide – exactly and conveniently half the depth of today’s target shelves.
**The only phenomenon I forgot in regard to this question, is the fact that these days leading up to Jacobhouse-inhabitation feel about 300% longer than ordinary days.