I know that I’ve been quiet a lot lately. I’ve been juggling a lot these days, trying to keep up with the behind-the-scenes working of Homegrown & Healthy, including social media upkeep (which is, believe it or not, a huge and time consuming endeavor).
A few weeks ago I quit my dead-end job and decided to make H&H (and homemaking) my priority.
The usual response I get to this is– “Wow, aren’t you bored with all of that free time?” No, I have absolutely no free time, and I keep myself very, very busy. Because I thrive on being busy, both physically and mentally, and there’s always things that need to be done around here.
But in case domestic duties weren’t enough, I decided that I wanted to do even more. And me and a few others (my husband and friend) decided that we’d start a food trailer. And thus the Sweetfire adventure was born:
We decided to follow our culinary dreams and start a food trailer. Naturally there was quick feedback, because as the face behind H&H there are certainly some expectations that come with the territory. So even though this is a seperate business, it’s still very tied in to the site.
I thought I owed you an explanation of why I’ve been quiet and here’s the fun things we’ve been doing over the past few weeks:
Looking for the right equipment.
Checking out the right colors
Designing some fun, modern graphics
And most importantly, experimenting with lots of delicious food. You just knew that this menu would be ever changing, based on the availability of locally (and sustainably grown) produce, right? And we’ll source our meat from local, ethical suppliers? And that everything will be loaded with lots of fresh herbs from my garden and great cheese and areyouexcitedyet?! Because I am.
I shared this picture the other day on Facebook and it got a bunch of recipe requests. I apologize for the delay (I think by now I’ve stated I’ve been busy, right?). But without further ado, I present to you:
Spicy black bean quesadillas with fresh, seasonal veggies (swiss chard, zucchini and onions)