I really didn’t use to like cats. Then a friend of ours, Ashley, one day asked us to catsit for her while she went to work on a cruise chip. A couple weeks of catsitting turned into a year.
2 days after she dropped the two cats off, cat love was born. We immediately renamed both of their cats – one of them went from Sandy to Sassy cat. Eventually we had to return the cats reluctantly because we moved to Boulder, and our new apartment building doesn’t allow cats. That’s when Sam’s cat fetish got a lot worse than usual. I say Sam’s fetish, I’m still not willing to admit I have a cat problem.
When I get up, I find a silly cat cartoon, usually next to the coffee or in the fridge. By now I have quite a few back of the envelope (literally) cat drawings from Sam. He’s a talent.
Cats are awesome. And sassy.
Blooming Beets Kitchen has been a complete rollercoaster. You want to hear the good or the bad first?
I found a chef. Some of you know I struggled a little bit with finding the right chef. Qualification wasn’t the problem, I had quite a few over-qualified people applying, but I didn’t sense much of enthusiasm for the concept. Then I got a bunch of former chefs that went from being to exec chef, to sous chef, to line cook in a decade or two. What’s up with that? Were did all the overachievers go?? And then I found Brittany who had just moved here from Pittsburgh. She is talented, enthusiastic, eager to learn and has her shit together. You will get to meet her soon in Boulder during the Robb Wolf & Chris Kresser event at Crossfit Sanitas. She’ll run our kitchen.
Now the not so good. For those of you thinking of starting the restaurant.. unless it’s a paleo restaurant and you have some higher calling that won’t let you proceed with life unless you start a restaurant, think twice. Especially if patience isn’t your strong suit.
I just invested a year of my savings to permit fees and drawings for the city development office and the boulder county health department. That was on February 7th and 10th, respectively. You submit those permit applications, and as my architect puts it, it’s like a rabbit hole. You never know when and how these drawing (with or without the permits awarded) are going to resurface. So I wait. I didn’t say patiently. I’ve visited, left voicemails, sent emails, begging to get a status on those permits, and nothing. Thankfully, these city and county people are generally pretty nice. They are busy. But they are also bloody expensive. Close to 15k for permits and drawings necessary to obtain them.
Back to the good stuff. I found two amazing folks, one in San Diego and one in Florida, reclaimed wood artists. One of them is working on this amazing wall mosaic from reclaimed random pieces of wood, and the other is working on furniture from old marine recycled wood. It’s going to be absolutely gorgeous. And I’m so looking forward to working with Gordon from Broker’s Contracting on the build-out. He gets the startup mentality. He and his son, Brandon, have been such a gift so far.
And so has been my mentor, Enrique Garcia, for that matter. I meet with him to review strategy every few weeks. He retired from running restaurants 10 years ago. Once I met with him in a coffee shop, he ran into his former employee. She worked for him for 15 years. 15 years in the restaurant business is a bloody long time to work for one person. He helps people. He cares about his employees. He mentors others. He may not have become the CEO of a major chain restaurant and made millions, but made the world a better place. Yep, Enrique is my role model.
Enough about the restaurant. Now the waffles! Yes there will be waffles at Blooming Beets, that’s why I’m playing with them!
- 1/4 c chocolate chips
- 1 T arrowroot flour
- 1/2 c almond flour
- 1/4 t baking soda
- pinch of salt
- 1 T maple syrup or honey
- 2 T coconut flakes
- 1 egg
- 1.5 T melted coconut oil or avocado oil
- 1/2 banana
- coconut milk whipped cream
- handful of chocolate chips melted with 1 T coconut or avocado oil
1. Combine all waffle ingredients in a food processor, fold in chocolate chips and coconut flakes last.
2. Pour into the waffle maker, leave it in for 6 -8 minutes until crispy.
3. Serve with toppings on top. I make my whipped cream using a whipped cream dispenser, using 1 can of coconut milk and 3T of melted coconut oil per bottle.
Comments on comments. I get so many spam comments I have been trying to find a way to filter them, no success so far. There are over 2000 comments that people submitted, some spam, some not, and I need to find a way to filter through all that. To all commenters, I apologize for my lack of blogging competence. But please do leave comments, I’ll figure it out soon, I promise.