This week was a long week and i expect next week to be longer. The stress of opening a restaurant while finishing at another is getting to me slightly. Trying to juggle both jobs at once has been interesting to say the least. I have three weeks left and as the boys in the kitchen say 'let's finish strong'. I guess the hardest part has been the balance of making charcuterie and preserving what i can while its still in season. If i had known about this whole restaurant a month early everything would be gravy. I could have gotten my charcuterie out of the way the first month and had this month to preserve. Currently, preserves are ahead in the race and are currently my main focus. Trying to judge how much i should preserve keeping within the budget is a whole other battle. I have no clue how quickly i will go through all these mason jars of yummy stuff. If we get busy and i run out of preserves in january that would really suck. So im trying to make the most of what i can and what we can afford. As i write this i'm falling asleep but im already backlogged on updates as i've been processing so much that i have to post a few things and keep on top of things. I got the dill pickles and strawberry jam out of the way this past week. Next week is battle eggplant, coronation grape, wild blueberry, elderberry, and some more peaches if i can squeeze it in. I have 5 days to do it because as it stands, I'll be doing my first Charcuterie Sunday for this restaurant. We will be doing it on the labour day long weekend. A long weekend indeed by the looks of it. I havn't really thought much on what we will be producing that sunday, i have a budget meeting tomorrow and i guess i'll have a better idea on what i can spend. I'm hoping to get some panchetta started, some sort of salami, maybe sopprassata, perhaps a smoked venison if i can source some good meat. i'd like to do a beef and dill one i did a while back which i had a recipe i wrote on a scrap piece of paper but lost it. Hopefully by then my breasola and ducks will be ready to hang. Its almost 4 am, my spell checker is working way to hard and i should sleep. I still havn't quit smoking, but im planning too soon.