I  hate going out to eat. I know that this sounds absolutely ridiculous considering I LOVE to eat, but the reality is now that Chef has developed her uncanny x skills, it is often disappointing and upsetting to spend money at an establishment when Chef can make a far more interesting dish at home. I have to tell you that this reality makes dating and keeping the love alive difficult.


Mid week we went to a restaurant we hadn’t frequented in some time. After our meal we were reminded why we hadn’t been there in some time. The concepts as they were sold to us by the server sounded awesome. Who wouldn’t want crab and shrimp stuffed petrale sole or seared ahi tuna on soy and wasabi sauce. Sadly the realization of the vision was not the as good as the concept. Seared tuna should be pink in the middle not grayish brown. Sole should be…I dunno…seasoned. Salt is the primary seasoning that opens the flavor of the food, it is evident when it is missing from a dish. When we got our bill we were bitter…not bent, just extremely not joyful. We spent some nice coin and the best thing we had was the salted caramel gelato.

 Then we went out on Saturday…partly to keep our connection to one another in the face of our business endeavor, and partly to do research. The outing gave us an appreciation for Caribbeancuisine: curry goat, ox tails, coo coo berry punch, and meat pies. I enjoyed it, but Chef makes incredible Ox Tails. As a matter of  fact we have a friend, Gypsy Rob…easily one of the most interesting characters we have ever met (who else could trade a Sony Walkman for some Recarro racing seats)…who after sampling Chef’s Ox tails was absolutely persuaded that we should have a restaurant. We poo pooed his words. I mean really this came  from Gypsy Rob! Well the man is a savant, not an idiot savant by any stretch of the imagination but a comfort food savant. By the way man we miss you and that restaurant is on its way.

 Long story short, we still go out to eat. But it is not like it was. We have a passion for food. We came together over food. As a matter of fact, there is a restaurant in every major point in the story of us. Now though, we eat with a different palate. But you know what…I wouldn’t trade this life for anything.

 Life
is short…eat something memorable.


 

Have you ever been a juggler? I’m not talking about the common run of the mill Ringling Brothers Barnum and Bailey, grease paint wearing, chainsaw, bowling pin, burning torch, and swords juggler. More like the Cirque de Soleil jugglers where it appears that all the items are suspended in the air because someone flipped the gravity switch and nothing ever appears to drop to the ground. Well I am no juggler. I never have been able to do more than keep two tennis balls at a time in the air. But the current endeavors require me to keep several items airborne while I ride a unicycle, backwards, on a tight rope, suspended 15 feet in the air, over a tank of water, full of Crocodiles. Translation? Been so busy, I have not been able to carve out the time to sit down and script the latest happenings in Pinx world. I hope you have time…grab your cocoa.


By now you must assuredly know that Chef is a full time culinarian. She has been in the waffle cave with Monk, Florence, Tweeta, Me, and with the contributions/ideas of Uncle Id, Benjamin Button, the Government Twins (I pity the fella that tries to date these girls, because they are quite the foodies), the Educator and Logistics Prime, we are raring to explode out of the waffle cave like Adam West’s Batman
in his 60’s Bat mobile—flames a blazing – as we streak down the road searching for taste buds that need saving from the Bland.


With that being said, we have now established some incredible partnerships, vendor relationships, corporate accounts, and plans that will launch us into the rest of the year with all the mayhemic force of a Bunker Buster. We are in negotiations with a group for a HUGE event in July. We are consistently being tapped to provide dishes for events each week. We have found an outlet that not only loves our “eat your dessert first” breakfast treats, but also for our meals in a box. BTW those folds who have had the Brown Sugar Glazed Lamb Chops and have been so kind as to Yelp that they needed our meat right now, will be able to purchase chops to go! The demand for our goods has caused us to adjust the marketing plan. We have gone from looking for a small location and a truck, to now looking for a location, having a small fleet of trucks (shhh don’t tell Chef), catering and shipping product out of the back of the spot.


So what does that mean to you? We are growing. Don’t let the silence fool you, we are intent and committed to the cause of waffleizing the world…dun, dun, dun, well at least the Greater Bay Area. The truck is still the medium term goal. Revenues streams are all dedicated to our growth so we can achieve that. Soon after the truck (within a year) we expect that our following will have grown to the point we too will appear on the Cooking Channel or Food Network…seriously who does with waffles what we do? The exposure will help us grow just like the cupcake locations that battle on Cupcake Wars. And through it all we will be appearing in and dominating food festivals near you.


If you’ve missed us, now you know what’s going on. And now that you have heard from us, you can take us off the milk cartons.


Life is short…eat something memorable.