You can stop holding your breath

I got the job! Anticipated start date is April 4, with a list of tasks to complete on a very nice hourly basis until then. Excitement abounds! We are waiting for Marnie's official acceptance letter but they alluded to her directly in my "list of tasks" so we know she got it, just not if they agreed to her hourly wage.

Times are happy.

Olives Ole is doing well. The ingredients and supplies list can't stay completed no matter how hard I try; as soon as I send it off, I get two emails letting me know things have changed again. I need to take a 5 Hour Energy and crank this sucker out while I still have time.

And yesterday I finally got into the swing of writing out all my notes for the Original Mexican Restaurant into quiz form. It's a lot of fun and it will be very helpful for new hires to have the menu knowledge really drilled into their head before they begin.

This past week I got to be the student rep for the San Antonio Culinary & Restaurant Committee luncheon again (two semesters in a row! Lucky me!) which meant eating great food made by one of the Management & Food Production classes--the best gazpacho I've ever had, plus lamb chops (mine was killed) and a really interesting baklava cheesecake. (See below.) I was also treated to the best breakfast tacos in San Antonio at Mitman's (sorry, Tink a Tako, you've been replaced), fed chipotle chocolate brownies that we'll be selling at Olives Ole, and more free fried pickles, bison burgers and sweet potato fries at Earl Abels during last Sunday's Olives Ole meeting. For as much work as I'm putting into this semester, I sure can't complain about the food.


It's the little perks, really.

Overall, I am feeling great and really delighted in everything that is being accomplished. My ducks are all in a row. This week.