First things first, the job didn’t work out. I took down the post about it so I wouldn’t be found in a search for that particular business in my area because it’s not fair to them to make it known about their changes. Now, moving right along, because that is exactly what I am doing with my life.
This past week I sat down with my wonderful friend and now owner of two coffee cafe’s to make up a cooking class schedule. I have enough range of motion and strength back to my healing arm/shoulder to cook, it’s the carrying equipment I can’t manage yet. But this is where I drag my teenage sons along to help, little do they know this yet.
We’ve put a number of classes on the next round of scheduling and I am excited once again to dream about my business. I have another teaching opportunity at another local library branch which will be held in November. It’s a fun and easy appetizer class. And last but not least, the next great opportunity is a bit of a secret for now but I am recipe testing on my family and neighbors. Tonight was one of those nights as I’ve decided Fridays to become our family appetizer dinner night. It will give me a chance for dinner to be easy or difficult, test recipes, let the guys have a hand in making dinner and just all around fun.
On tonight’s menu we had this wonderful little arrangement of various vegetables, cheese, meats and olives but the feature is the phyllo shells with their sweetened goat cheese and dried cherry filling. And I was finally able to put to use my little Italy shaped olive dish. Joy!
Sweetened Goat Cheese and Cherry Spread
4 oz log of plain goat cheese, room temperature
1/4 cup dried cherries, chopped
1 tsp honey
1 tsp sugar
1 tsp dried rosemary
Mix all in a bowl, taste for sweetness. Add more honey or rosemary if needed, the taste is up to you. Drop by small spoonfuls into room temperature mini-phyllo cups or smear on a salty cracker for a different taste. Enjoy!
Biscotti and Berry Mascarpone Parfait
8 oz. tub of Mascarpone cheese, softened
1/4 cup confectioners’ sugar (powdered sugar)
1/2 cup cored and diced strawberries
1/4 cup blueberries, washed
2 tsp sugar
splash of rum or cherry brandy, optional
Mini biscotti, vanilla flavor or any you desire
Mix cheese with the confectioners’ sugar and set aside. Dice strawberries and mix with blueberries, sugar, a little water and a splash of brandy or rum. In a small dessert glass or dish, add a dollop of the cheese mixture in the bottom. Place two mini-biscotti into the cheese, spoon the berries and some of their juice over the biscotti and cheese. Add another small dollop of cheese at the top. Chill for 15 minutes then serve.
Alternatively, you could drizzle some melted chocolate over the top as well, which I will do next time as this looks plain from the top. I might also use some fresh mint leaves to garnish as well.
I’m really anxious to get my business off the ground and I am hoping to take a few more seminars from the great folks at SCORE to give me more knowledge. I am also going to begin to find a way to network with women who own or have recently launched small businesses. For now I do need to find a small part time job but it needs to be one that allows me the flexibility for the classes I am committing to now and in the future.