The latest

Adjusting to the new schedule of yoga, catering and dive bars.... My sleep schedule is jarring, and I find myself waking up, in spite of when I go to bed.  This will prove to be a challenge.

The most challenging aspect has been my footwear.  I purchased a new pair of shoes.  They were required to work for the catering company.  No Mary Jane's (my shoe of preference), no tennis shoes, had to be polishable black shoes.  And, in my case, I need orthotic shoes to support my arches.  Actually, as a kid, I experienced foot issues from an early age.  I had to find shoes that were quality and more expensive.  From a very early age, lol.

I bought shoes and believed they would be perfect.  Instead, I struggled.  Immediately.  Sporting multiple blisters.  I would bandage the back of my foot and then be surprised that the blisters would deepen and alter placement.  It was irritating.  Eventually, I used inserts to aid in my comfort.  Not perfect but did minimize the discomfort.

The bar situation is a few times a week.  Close to my apartment.  A nice change up from what I have been doing.  Of course, yoga is the focus of what I am trying to do.  Earlier in the week, I hosted a happy hour at my apartment for a small group.  Yoga, snacks and wine.  It was perfect.  Next week, I have a larger space to host the Detox to Retox Yoga Happy Hour.  I think I have settled on my appetizers for that session.  Mediterranean Cous Cous salad, Broccoli salad and a hummus and red pepper feta spread.  Maybe a pineapple salad as well.  I would love to bring hot appetizers, but I do not have a hot box to ensure keeping the heat.  I envision a sliced tomato topped with feta bruschetta or stuffed mushrooms.  I am unable to provide that at this point.

I see so much opportunity and potential.  The last few years I stopped offering the session in November.  Actually, from November til April or March.  This upcoming year could be annual.  I see it happening.  Maybe shifting January to juice and clean food.  I am still plotting out my execution.  

I am thankful for the opportunity to build on my foundation while returning to something I know.  Bartending and catering.  This enables me to meet new people and potentially attract new clientele.  I am best when I am interacting with people.  

Moreover, I am expanding my culinary skills (finally).  Although, I know, I have been blessed.  Exposed to incredible food from restaurants, caterings, private parties.  I feel more confident testing out new recipes and combinations.  More and more I am reminded that the majority of people do not cook for themselves.  Plus, I can bounce ideas off of Chef Tom who inspires me to do what feels right for me.  

Sleep will come.  Naps are available.  I feel healthy, confident and blessed.  Cheers to an incredible Friday!