I have somehow survived my busiest week ever! I don’t know how I did it with as little stress and frustration as I did. I had the Winter Makers Market over the weekend, almost 60 dinners, a few dessert orders, and quite a few other things on the side. All of it was happening as I was preparing to leave town for a week off. I didn’t have much time for recipe testing, or doing anything other than orders, but that was alright. I was just really thrilled to bring dinners and desserts to so many people.
I started the weekend (February 23rd) off on a really rough note with the Winter Makers Market. I bit off more than I could chew, as usual. I don’t know why I do it every time. I try to make so many things the morning of the market, and I am always super pressed for time. I still haven’t learned, even after going through the same frustration week after week. It makes me really dislike doing the markets, and most days I just hope I sell out so I can go home. Usually if I am there for a while and I get to see some people I know, it gets me excited about being there, but I haven’t been feeling it lately. I definitely want to keep doing the markets, and it’s good to have conversations about veganism with people in the community. I just need to remember that it isn’t about making a ton of stuff so I can have an impressive spread, it’s about being out in the community while educating and sharing my passion with others.
After the market, the rest of the week went really well. A few weeks ago, I was actually starting to worry about how slow things were. I figured that people had forgotten or just didn’t like my food, and I was starting getting discouraged. There were a few days when I would have less than five dinners, and it was always the same three or four people ordering. It was nice to have the same group of people ordering, but doing less than ten dinners each week wasn’t much for a full time job. I have no idea why things picked up so much, but I’m definitely not complaining. I had a few dessert orders this week which was good. Both Monday and Thursday, I had 27 dinners, 29 if I count the dinners for myself. It got to the point where I had to start setting limits on the number of orders. I didn’t think I would ever have to do that, so it’s something that I have to think about and figure out moving forward. Monday and Thursday were 11 hour days (three of which were spent on deliveries), and both days flew by. Although nearly one-third of each day was spent driving around for deliveries, I didn’t mind it at all. I definitely need the deliveries. I typically spend over 40 hours a week with absolutely no human interaction at all, so getting out and seeing so many people helps a lot. Most of the time I don’t actually converse with people, but it gets me out of total isolation for a few hours.
The rest of the week was spent preparing to go out of town. I feel kind of guilty for leaving town after such an awesome week, but haven’t had a week off in almost six months, and it is much needed. I have a hard time separating work from home and I tend to be always working on some recipe or thinking about customers. The only way I have found to get a break from that is for me to physically get out of town. For whatever reason, I decided that a road trip sounded like a good idea, so Mr. VIW and I are visiting the Grand Canyon, spending some time in Arizona to see friends, and running a 10K race on the way. I spent my year off between high school and culinary school in Arizona, which is really where I rediscovered my passion for baking and cooking. I got to work in a few restaurants, and I sold desserts to local shops. Anyway, we get to see my very first vegan friend. She was the first vegan I had ever met and was very influential in my life. I also get to meet another vegan woman that I have been following on Instagram for over a year now. Of course it wouldn’t be right if I didn’t bring food to share, so I baked everyone some cookies because they travel well. I hear the area we are going to be in doesn’t have a ton of vegan options, so I look forward to seeing what that’ll bring. I used to think the same thing about Casper, but I get along just fine.
Other than the orders and making cookies for friends, I did do a bit of personal baking. I ended up making a baked cheesecake for something we had going on Thursday (February 28th) night. I knew it’d be good, but I didn’t think it’d be fooling “meat and potato” guys good. I was surprised at how much positive feedback I got. I also made those brownie/cookie bar things and they were ridiculously good. Honestly, I mostly like baking because I like eating dessert and this week didn’t disappoint!
Although the week started off on a really rough note with the Winter Makers Market, and I had really low expectations going into the week, it turned out really well. I am left with some things to chew on during my week off. I am still learning where I need to set the expectations I have for myself and to keep those expectations separate from the goals I have. I look forward to updating next week with all of the food I get to try while out of town!