Today

Today Katie and Banjo took their first trip down to the restaurant. We walked down there since they need much more exercise than they've been getting recently. I tried to get Jonathon to agree to run with them every day, but I think he has better things to do. Anyway, they were highly confused by Don's presence there, and the fact that he was on the roof and they couldn't jump on him and lick him, so it was a spazzy few minutes that we were there.



Here is a glimpse of the primer covering up the old dingy gray color. I forget what the new color will be, something tame like a beige. Don's friend paints for a living and got some free paint that was leftover from another job, so it's whatever color that is. Even the primer is an improvement at this point. The paint should be going up on Thursday. Yay! We're hoping the rest of the tenants of the building will decide to paint their spots as well.



A broader shot of the front of the building and Jonathon being put to hard work. I'm glad he's willing to step out of the kitchen to do some manual labor for a few days. Those kids from Idaho are so nice.



Yesterday when the guys were out painting they had tons of people stopping by to talk. The neighborhood reaction has been great. I guess that's what happens when you turn a porn shop into a restaurant. Some of the neighbors were thanking them for increasing their property value and vowed to come in often. Let's hope they keep their word.

I ended up making the marionberry freezer jam yesterday. It was so good. And freezer jam is so easy. Who knew?

Comments

Betsy said…
Do tell more about freezer jam. What is it? How is it done?
I'm assuming you don't have the crazy heat that we're having here...or you wouldn't be getting so much work done. It's so exciting! Coming a long way. And great that the buzz is alreay out there!
flyingwaffle said…
Freezer jam is wonderful! It's like regular jam but there's no cooking the fruit and no heat processing. You get special freezer jam pectin, mix the pectin and sugar, then mix in your berries (recipes can be found on the pectin package). Then you put it in jars or freezer containers and let it set up for about 30 minutes before popping it in the freezer or fridge. So easy and no heating up the house!

It's been warm for here, but not so horrible. A few days in the 90s, more in the 80s. At least it's been getting nice and cool at night, but that might end this week. Today it will be 85-90 and tomorrow might reach 100. We don't get a lot of days up around 100 most summers, so it will be a shocker. At least it isn't humid. We're trying to make it without an air conditioner this summer, but if it stays hot the pregnant lady might need one.
amber c. said…
yay for frequent updates! how are the plans for a dill crock coming!?
flyingwaffle said…
Oh, I so need to get on the dill crock this year. The one I made last year was good, but nothing like what your family makes. I also want to try saurkraut, but that may not get done this year. I'm crazy for canning! It's totally at the expense of everything else around the house that I should be doing. I'm also crazy for freezing, but I've run out of freezer space. If only there was room at the restaurant for a freezer just for me.
Can't wait to see the full-frontal pics of the restaurant! And the inside pics! And! and! and!