As a Mom & Nurse, I have found myself saying: “Sure, no problem....” and easily become railroaded.
Well, enough is enough. I’d rather get burned out in a kitchen than pounding a keyboard at work, with zero satisfaction at the end of the day.
Life is a journey and we all have to do what we have to do to make those precious financial ends meet. It’s a struggle but I’ve worked two jobs and completed my education, while grasping for cuddles from the littles at the end of every crazy busy day. I know I have the capability to work hard.
And, again, I’m headed for a new venture in nursing. Case management is a great skill to have and I’m happy to continue it on a “prn” (as needed) basis. But, I realized when I went to Panama that I love welcoming patients to their surgical experience and I do enjoy starting IV’s. I thought to myself: “If I ever get back to the ‘bedside’ of nursing, I would go back to working in pre-op.” I’m grateful to have had the opportunity to try many different avenues of nursing over a twenty year span; and, next month, I will start another adventure.
But I woke up this morning and thought: “Why not?” to the catering idea. Ideas are a seed that need nourishment. It’s no secret or surprise to anyone that my life’s goal is to have a food truck. I found something I enjoy and I’m pretty good at; so, why not capitalize on it? One step at a time.
I think I’ll create a catering menu, inspired by my favorite seasonal creations and see what happens.
*From smoked sweet and savory bbq brisket, chicken and salmon to my red, white and leafy green basil and garlic cheesy lasagna. Do you want fire-roasted steak, chicken or shrimp fajitas? I can make that happen. Have you tried bbq grilled procuitto, peach & honey goat cheese pizza with a balsamic drizzle? It’s flavorfully fantastic! Do you crave a thick medium grilled ribeye with a rich crust of rosemary, roasted garlic, Parmesan and blue cheese alongside crispy asparagus sprigs & roasted potatoes? How about spicy battered shrimp po boys with a cilantro garlic aioli stuffed in a pillowy sweet Hawaiian roll. I get asked all of the time to make my crispy garlic sea salt tortilla chips and jalapeño guacamole....💚
The options are endless & delicious.
Pricing: per portion
Sides: a la carte
Official menu in the creation process. Stay tuned.
Happy Sunday!
Xo j
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Check out goshdarngoodeats Instagram page for over 1700 food photos....❤️