Morning Thoughts in May
Posted by: Jen on: May 12, 2010
Whew. It’s been a whirlwind the last few weeks. In trying to keep up with everything Sweet Element, I’ve neglected this lil’ blog. If you follow both, I guess you’ve figured out by now that this is the more personal of the blogs, where the filter is much less fine than on the Sweet Element blog! Now that the initial excitement of actually *having* the studio completed is simmering down & I’ve thrown on my marketing hat again, I have a lot more “office” time, so I’m guessing you’ll be seeing a lot more of me on here ~ and hopefully still see new Sweet Element blog entries too!
Let’s see, where to start? I have so much to say that I almost don’t know where to begin. Hrm, since lists seem to work for me, I guess I’ll tackle all the floating thoughts that way.
The Vegetarian Way: So far, it’s been fairly easy to drop meat from my diet in 2010. Granted, there have been a few times where I’ve called bacon a vegetable, and there was that one break-down burger. In general though, I’ve found a number of pretty awesome new vegetarian recipes and have never felt as “light” on a regular basis. The few times when I have eaten meat this year, I have felt the “meat lethargy” sink in, which definitely reminded me that even though it may have tasted awesome for those few minutes, it really wasn’t worth it for the next 24-48 hours of “blechness”. All in all, I’m definitely looking forward to the summer’s local produce, trips to the farmer’s market & working my way through a number of delicious vegetarian recipes. Hopefully I’ll have the time to post some here!
Entrepreneurship: Whew. This is the big one. So after an entire year, I finally have the studio space I put on my vision board so long ago. I’ve got all the equipment, the ingredients & the creative energy flowing. Now I just need: CUSTOMERS. I know that it’ll be a slow growth, especially not having a traditional storefront. Of course, knowing it and living it are two completely different things entirely. Having a business background, I am fully aware that marketing a business takes time & money, and if done well, the return on investment will come! Being on a limited budget has definitely made me think creatively about ways to promote myself. I’m hoping that at least a few of them pay off, but only time will tell. In the interim, it’s a lot of waiting time, which makes me crazy. Do all entrepreneurs have those days where they feel they are crazy? There’s something very comforting about the steady paycheck from corporate America, but even as crazy as entrepreneurship is making me these days, I still don’t think I’d go back to the cubicle, where I never felt I could be “me”.
Money: As you might imagine, this is directly tied to the start-up of Sweet Element and one of the major concerns of being an entrepreneur. My nature has always been the kind to save for a rainy day, so spending all of our emergency fund & dipping into our home equity line to open up shop has me on ~~edge~~. Add to that a number of unexpected expenses in the past few months (Thank you chipmunk/squirrel who decided to make a nest in our engine compartment to the tune of $1000+ in repairs! ), & my inner saver is just tweaked out. I have to remind myself that Jay & I have lived through these tight times before, and we’ve worked it out. I also have to remind myself that while not the ultimate goal of having my own business, making a profit is DEFINITELY on the list! (In case you’re curious, the ultimate goal for me having my own business is to allow me to live a truly creative life & bring joy to my clients!)
I feel oddly better after getting all that out in words. Time for a late breakfast, a lil’ grocery shopping & chocolating.
The Studio is OPEN!
Posted by: Jen on: March 30, 2010
Although it feels like I have fallen off the earth, I am happy to say that I am still here on earth in my lil’ rainy corner of NJ. It’s been a CRAZY busy month, and I am proud to report that my studio is FINALLY OPEN!!!! It’s amazing how many little things there are to get done after all the big issues (oh ya know, like construction) have been taken care of. Luckily, I didn’t have any big orders scheduled for March … but I do have a slew for April, so the studio will definitely be put to use soon!
Cake display rack (seen when you enter the front door). The blue wall in back is the back of the studio.
The work area! I *LOVE* my two 6′ stainless tables. Finally I have enough space to roll fondant for those HUGE cakes!
In the rear of the photo you’ll see the oven on the left, a mixing table next to that & a pantry shelf with rolling dry bin storage underneath.
Another view of the work area. I’m all about not having things on the floor – so the storage shelf under those 6′ tables is all being used!
The rack on the right is filled with decorating equipment & cake pans. The chocolate tempering machine is also currently there, but will be finding it’s own home soon on a separate table (yet another thing I still need to buy!)
The sink area. Not my favorite place to be, but the gel mat in front of the sink helps.
I envision spending a lot of time here in the beginning as I ramp up & get the word out there about the studio. Desk/coffee area = command central. Oh yes, and a magnetic whiteboard too. I CANNOT live without that. The lil’ white thing next to the desk that the coffeemaker and hot water kettle is on is a fridge. Sometimes it decides it wants to work, and other times not. Luckily, I’m only storing bottled water in it.
The consultation table (& also the pizza table for the crew)!
The couch …. i.e. space for reflection, venting & naps.
The inside of the front door. I don’t know why, but I just had to take a picture of my rainboots in front of it.
I also took a little video with my camera (please forgive the horrid quality) to give a quick tour of the new studio: http://www.youtube.com/watch?v=myQsWH-ugaQ
Setting up the office
Posted by: Jen on: February 25, 2010
Just a few more approvals needed (final electrical & health), scheduled for next Monday/Tuesday & the shop will be READY TO ROLL! Since all the construction is now done, I decided it was finally safe to start setting up my office. It’s amazing what a little bit of furniture can do to make a place feel like it’s finally yours! Just need a bit of artwork on the walls, a bookshelf (& books), a computer & internet connectivity. HUZZAH!
Sofa & coatrack
Consultation table & chairs
The almost-desk. The top we initially bought didn’t fit these legs … so it’s back to IKEA we go!
Almost there …
Posted by: Jen on: February 23, 2010
It’s been a craaaaaaazy long time in the works … but the studio is ALMOST done! Here’s a quick shot I took yesterday evening of the workspace coming together. Tomorrow is my FINAL building inspection. When I go tonight, the ceiling grid should be all done & I think I’ll be setting up some of the shelving units. All the smallwares & worktables should be arriving by the end of the week & Jay & I have one more trip to IKEA to pick up the remaining office furniture. Woot!
Excited, nervous, antsy & ready to GO. That about explains my state of mind at the moment.
Even better news … I just scheduled my first tasting in the new space for March! Wooooo!
More photos to come later tonight or tmw ….
Photo Updates …
Posted by: Jen on: February 17, 2010
Slowly but surely it’s coming along. Here are the latest photos I took this evening while biting my tongue to stop from getting into a giant fight with the plumber who is holding up a lot of the finishing work (the floor, the electric, etc.).
Blue front door (with all the plumber’s “stuff” lying there in the middle of the floor … grrr.)
Purple & grey walls in the office/meeting area
Back door, still shiny with paint drying & oven under the hood
Back wall with framed in radiators
Three compartment sink with gooseneck faucet
Lavender Bathroom
Ceiling grid, doors & hood!
Posted by: Jen on: February 4, 2010
Here are some of the photos I snapped during last night’s studio construction check-in. The ceiling grid is up, doors are in & the hood is up. I can’t believe how quickly it’s all going after such a delayed start!
Back of the store with the ceiling grid up
Utility room all closed up with a door!
My newest & most expensive “hoodie” to date 
What was a scary hole in my office, has been patched up with cement & is now GONE!
Walls? WALLS!
Posted by: Jen on: February 3, 2010
After MONTHS of delays, it seems as if the construction on my studio is now working at breakneck speed. Jay & I went to check on the progress last night & were shocked to find WALLS. I had been under the assumption that my GC was still waiting on approval from the town to move forward with construction, but apparently that wasn’t the case – and work has been moving along. So after months & months of waiting – the build out will be complete in four days!? At least that’s what my GC is telling me. I am SOOOO looking forward to getting in next week to paint the walls, furnish my office & wait for my equipment to arrive.
I cannot fathom the amount of money being transferred, charged, paid, etc. within the next week. Goodbye savings … hello dream. Doesn’t seem quite real yet, but it’s getting there!
Jay walking out of the utility room
Pile of plumbing equipment to be installed
Apple Cider Steel Cut Oatmeal
Posted by: Jen on: January 31, 2010
- In: Food | Recipes
- 2 Comments
With the recent plunge in temperature, I find myself really craving warm breakfasts, especially something hearty like steel cut oatmeal. After hunting around for the perfect steel cut oatmeal recipe, I’ve come up with the one below. There are a number of modifications one can make:
- If you like a sweeter version, you could use 4 cups of cider instead of 2 cups cider & 2 cups water
- The oats can be sweetened to taste with a variety of sweeteners (I prefer maple syrup or brown sugar, but you could use jam or a sugar substitute)
- Pears could be swapped for the apples
- A mix of spices (nutmeg, allspice, etc.) could be used in combination or in place of the cinnamon
- The dried fruit & nuts can be swapped out for your favorites.
- The recipe can also be made vegan by replacing the butter in the topping with a dairy free substitute or omitting the topping altogether.
One of my favorite things about this oatmeal is that you can make it on the weekend & it keeps in the refrigerator for the entire week! To reheat it, I place a square of it in a small bowl, cover the bowl with saran wrap & microwave for 3 minutes. Quick & delicious!
Apple Cider Steel Cut Oatmeal
2 cups apple cider
2 cups water
1/2 teaspoon salt
1 cup steel cut oatmeal
1 large apple, chopped
1/2 cup chopped whole almonds, toasted
1/2 cup dried cherries or cranberries
1-2 Tablespoon cinnamon (to taste)
maple syrup &/or brown sugar to taste
Strueselly Topping
1 Tablespoon cinnamon
1/4 cup brown sugar
4 Tablespoons cold butter
1/2 cup chopped whole almonds (raw)
- Pre-heat your oven to 350 degrees.
- Bring the cider, water & salt to a boil in a large pot.
- While mix is coming up to a boil, dice apples & chop almonds.
- When mix comes to a boil, add oats & stir constantly until the mixture begins to thicken, then lower the heat & simmer for 20 minutes, stirring occasionally.
- While mix is simmering, make topping by mixing all topping ingredients by hand until crumbly.
- After 20 minutes, turn off heat on oats (they should still be runny) & stir in the toasted almonds, apples, dried fruit, spices & sweetener (brown sugar or maple syrup).
- Put oatmeal in a greased baking dish (or if you made the oats in an ovenproof pot, like a le crueset, you can leave them in the pot), and place topping evenly over the top.
- Bake oatmeal for 20-25 minutes until top is golden brown.
Cake Studio Update
Posted by: Jen on: January 20, 2010
Although exceedingly slow, there has been some progress with the construction of the now infamous cake studio. As proof, here is a photo I took on a recent visit. Yup, that’s my very expensive hood waiting to be put up, with framing for drywall behind it.
I never thought I would love little yellow pieces of paper so much in my life. The paper in the foreground as you can see is the electrical inspection approval & the paper in the background is the LONG awaited construction permit. I’m happy to report that my new electrical service is up & running! Now my electrician is just waiting on the general contractor, who is waiting on the architect, who are both waiting on additional money from me.
As much as I love yellow pieces of paper … I despise orange. This one tiny little post-it sized paper has cost me almost $1,500 more in changes & another delay in construction.
The parallel I’ve been making, that this cake studio is very much like my child is oddly coming to fruition it seems. The whole process really started in June, and here we are in the middle of January progressing SLOWLY to an end. If I’m not in there by the end of February I think some nice men in white suits may be coming for me with a nice straight jacket.
Mostly Vegetarian for 2010
Posted by: Jen on: January 6, 2010
- In: Miscellaneous | Recipes
- 2 Comments
After watching Food Inc. & reading a few of Michael Pollan’s books last year, I decided I couldn’t support the meat industry in this country, and have opted to go mostly vegetarian for 2010. If you aren’t familiar with the movie or Michael Pollan, I highly recommend that you familiarize yourself with both, if you are at all concerned about what you & your family are eating. And if somehow you are still eating fast food, please, please read Fast Food Nation. I’ve never walked into a Golden Arches since I read that book. As a little more scary fodder, check out this link.
So far, I am happy to say that it hasn’t been that difficult for me to eat vegetarian, since I ate that way 70% of the time anyways. However, with one of my best friend’s birthday celebrations coming up, and a bundle of restaurant dinners planned, I realized that it may not be completely possible to eat vegetarian all the time (especially since I can’t eat tofu, since I have a soy allergy). Oh yeah, and there’s also the fact that my husband is a phenom with BBQ … and if I turn down birthday brisket, let’s just say it won’t be pretty. Soooo, with that said, here’s my plan for 2010.
1. Eat mostly vegetarian (upping that 70% to 90%+).
2. If vegetarian eating at restaurants leaves only sides or no options (so sad nowadays, but it does happen), I will chose a sustainable seafood.
3. For rare occasions when I will do eat meat, I will make sure that it comes from an organic, local farm & has been processed by a small (preferably organic), family owned processor. In addition, I prefer that my beef be 100% grass-fed beef (no corn & misc. filler for the cows please!), since that’s what cows are meant to eat.
4. Steer clear of packaged foods with more than 4 ingredients in them.
5. Cook more.
6. Eat local whenever possible.
Ok, so with that game plan in mind, I thought I’d offer up two recipes that I love & have already made this year. One is vegan, the other vegetarian – hope you enjoy em!
Vegan Coconut Red Lentil Curry (adapted from epicurious.com)
1 medium onion, finely chopped
2 Tablespoons vegetable oil
1 Tablespoon finely chopped peeled ginger (or 1 1/2 teaspoons powdered ginger)
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons tumeric
1 teaspoon salt
1 jalapeno/serrano chile, minced including seeds (if you like it spicy – add as many as you like!)
2 1/2 cups vegetable stock
1 1/2 cups dried red lentils (10 oz)
14 oz can unsweetened coconut milk
2 medium zucchinis (~1 lb)
1 medium yellow squash (~1/2 lb)
4 medium potatoes, cut into chunks
1 cup frozen green peas
-Cook onion in oil in a 4 qt pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.
-Add ginger & garlic and cook, stirring, 1 minute.
-Add cumin, coriander, tumeric, salt, and chile and cook, stirring, 1 minute.-Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.
-Stir in zucchini, squash & potatoes and simmer, covered, until all are tender, about 15 minutes.
-Stir in frozen green peas & heat through, about 1 minute.
-Season with salt and serve over rice or with naan bread.
*FYI – this recipe creates wonderful leftovers. I think all curries are best on day 2 or 3 anyways, so if you want a make ahead recipe – this is a keeper!
Fettuccine with Mushroom Cream Sauce (adapted from finecooking.com)
1 lb dried fettuccini
kosher salt
1 Tablespoon extra-virgin olive oil
1 Tablespoon unsalted butter
2 large shallots, finely chopped
4 garlic cloves, minced or pressed through garlic press
1 lb cremini mushrooms, cleaned, and sliced 1/4 thick
freshly ground black pepper
2 Tablespoons tawny port (plus more for the chef )
1/2 cup heavy cream (hey, didn’t say this was a diet recipe)
1/2 cup sour cream
1/2 cup reserved pasta water (don’t forget this!)
chopped fresh parsley (optional)
grated parmigiano-reggiano or pecorino romano (optional), for serving
-Cook pasta in large pot of boiling salted water according to package directions until al dente.
-While pasta is cooking, heat oil & butter in 12″ skillet over medium-high heat & cook shallots 1-2 minutes until just starting to brown.
-Add garlic to shallots and cook until fragrant, about 30 seconds.
-Add mushrooms, 3/4 teaspoon salt and fresh ground pepper (to taste) to garlic & shallot mixture and stir constantly until mushrooms begin to release their liquid, about 3 minutes. Lower the heat to medium, and cook, stirring occasionally, until soft & lightly browned, about 5 more minutes.
-Add port to skillet to deglaze the pan.
-Add cream & sour cream to pan and bring to simmer over medium-low heat. Cook, stirring frequently, until the liquid reduces to a saucy consistency, about 2 minutes.
-When the pasta is al dente, reserve 1/2 cup of the pasta water and drain the pasta. Add the pasta and reserved water to the sauce.
-Season to taste with salt & pepper.
-Serve topped with parsley &/or cheese at the table.
*FYI – this pasta reheats best on the stove, over low heat mixed with tongs (and add a little additional heavy cream if needed to rehydrate). We’ve found that if you microwave it, the pasta dries out too much and the sauce tends to separate.
