Thoughts On 2019: What To Expect

As farmer's market season begins to approach this year, I've been leaving myself with some ideas on what to do with the business, as well as what to do with my thoughts and feelings on food, and the culture surrounding it. It's a lot to ask for myself-- even running a small business is wild enough. I've never had the understanding on something this daunting before, but the challenge of it all fills me with excitement, and drives me to a higher purpose. I love to share my processes on how everything (business set up, menu planning, marketing ideas, recipe/food reviewing) came to be on my personal social media and with loved ones, but I've never really discussed to the public on what makes me tick like I do today. Here's the blog post that no one really asked for, but I'm more than happy to produce: what makes me who I am, and what projects I am planning for Myrtle Bird Bakery, and a platform for culinary exploration for 2019 and beyond!

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2019 Farmer's Market

Hello, my pretty stand!

You can see right here that this was THE FIRST DAY, of my FIRST STALL, of my FIRST SEASON, EVER. I'm still so proud of this set up, despite all the periling anxiety it gave me. Getting my business license required me to go around town (for weeks) spending a few odd precious pennies. Purchasing decor for the stall required more money I didn't really have (broke college student and all), and the baking itself lasted me two full days (a full 48 hours... No joke) to bake for this day. Granted, it was all worth it in the end, because at the finale of all of this, my first stall sold out. Granted, I fell sick for a full week with salmonella (don't! Eat! Raw! Bread! Dough! Even if you're tasting to see if the ferment is strong enough! Don't! Do! It!) after completing this stall, but I wouldn't have traded this for anything in the world.

Right after we sold out, ft. my best friend helping me out that day. Bless you, sis.

This stall taught me how to plan accordingly, what to prepare in quantity, and how to perfect my quality in product, as a business owner, and as a brand. Sooner or later, I was doing more events around town, and eventually outside of the county (In Austin!). Productive as 2018 was for me, I feel comfortable now to stretch out my wings and fly to things beyond what I thought possible a year ago. I feel accomplished enough to take on two markets this year (Harker Heights and Copperas Cove, for those birdies wondering), along with various events throughout central Texas to get my business' name out there. Eventually, I wish to expand my brand into a food truck, but we will get to that when we get to that! I will discuss more details as market season approaches closer to time in April-- there will be a ton of juicy details to gab about later.

For now, Myrtle Bird Bakery has been providing interesting takes on classic Texan fair, such as blueberry lavender muffins, banana foster bread, Buddha's Hand Panettone and of the like. I will have to hold off on what my new spring menu will be for now, but stay tuned! I know y'all will be excited to try some new things... I have been reaching outside-the-box recently, and I'm thrilled with the results, and I hope you will be, too! If you're ever interested to see what we do offer, you can always hit up the website, the menus we have provided in the past (and still offer on special order, depending on the season), Facebook and Instagram!

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Food Reviews

If you have been following my Instagram account @rjversusfood, then you are obnoxiously aware how in-love I am with all things edible, so much so that I have the need to review their taste, texture, presentation and overall quality. In fact, these reviews are for the casual snack or ramen packet, and by no means reserved for the gourmet or ritzy dining (although I wouldn't be opposed to such opportunities... Hit a girl up, ya know?). I will snack on anything novel, including limited edition candies, specialty imported "spicies" that will force you to question your poor life choices, and vintage recipes that I've collected over 17 years and counting.

It's little recipes like this that fill me with curiosity. I found this special fella in a vintage 1970's Blue Ribbon cookbook. He (yes, he) was by no means a Blue Ribbon winner, but the idea of someone cutting out the magazine clipping from 1970 and sticking him in there, and being preserved after all these years makes him a winner, indeed (this recipe is delicious. Try it).

There is, without a doubt in my mind, a overwhelming need for me to share every aspect of my culinary world with the public, because it is my way of connecting to my community, and contributing to my society. By ingesting breads, bugs, and big, bold cuisines, I feel like I'm giving my tiny town a service by helping them think outside of the suburb narrative, and more into trying new things, and being excited to jump back into the kitchen to try out these foods themselves. That's the hope, anyway... Baby steps. Just get ready for me to review more candy bars and a ton of cookbooks I've gotten my hands on.

Expect a lot more on my food thoughts on this platform, by the way. I know if you're a regular follower of my stuff on Instagram (if you're not, you should... you know... check it out), you're pretty much expecting this to happen. A lot of my friends either suggest me to try something, or they physically ship me "the thing" via UPS, or physically knock on my door and throw the parcel at me, and tell me to, and I quote, "eat it. For me." So, of course, I am dutifully obligated to finish the task ahead of me-- I eat it, write my thoughts about it, edit it up, and ship it out for the world to see, complete with photos and the occasional boomerang. I don't want to leave out my fellow birdies out on the fun of exploratory eating, so congratulations! You will be receiving detailed, and long-winded descriptions on how springy a rice cake is, or how blueberries are significantly tastier when hand-picked themselves, or how Texas heat effects the flavor of your home-grown tomatoes, etc. It's because I love you guys, and I don't want to rob you of the fun. For now, if you feel like this page is slackin' on some content (it's because it is), follow the Instagram. Got that settled? Cool. Next topic.

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Interactive Blog Posts

Stated in the previous section, I want to bring the fun of all things food to my loyal Myrtle Birds. Most of you follow me, or at least follow my e-mail subscription, primarily for the updates on the business, which I am humbly grateful for! It gives my grand initiative to provide more quality content for you lot specifically-- you've only been getting menu updates, and dates available at markets... Which isn't a bad thing! It certainly is, however, something I wish to improve upon. The idea of providing content that is both a breath of fresh air, and something interesting to read is something I thrive to provide.

candied pecans are a popular snack in Texas, but are rarely made at home. This is something I'm going to tackle in the forums in the future!

This being said, I'd love participation from my audience! I want to see what y'all, well, want to see. I'm very curious on what content my viewers are into these days-- recipes? how-to videos? Basic behind-the-scene content? Something more? Do tell me in the comments! I want my Myrtle Birds to have a significant say in the content that is provided, especially if it's simple questions being answered about specific recipes. I have created a forum space that was made to specifically address questions about baking, recipe help, and general food-erisms that need to be addressed. I'd love to answer questions relating to culinary, home-style and gardening, so please feel free to set up an account, and start a post. The forums will update as posts continue to happen, so don't be afraid to ask something silly or what you consider ignorant. In my experience as a professional culinarian, we all learn from somewhere, so why not learn from this space dedicated to culinary, home crafts and everything in between?

Food blog aside, I ESPECIALLY want an opinion on my menus for the fore coming markets. Of course, ultimately I will be deciding what passes and what is doable, but I am always interested in suggestions and open ideas in regards of what I should be providing for my customers. I am always a creature of innovation and experimentation, and I try to create recipes that can be unique to the palate, as well as provide a nostalgic flare to the mind while you're enjoying it. If I continue to head that direction, why SHOULDN'T I listen to my audience in regards of that notion? I could ramble on this for days, but I'll end it at this: if you want me to make a pound cake, I'll consider it. If you don't tell me, then I can't read your minds in what you want. Makes sense? I sure hope so.

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Being Unnecessarily Open (About Food)

If you haven't noticed how passionate I am and how informal I am about my love of food, then I feel like you maybe skimmed or are not interested in this post (which is fine... But spare yourself from future posts. They will be about food). I am gritty, unfiltered, and, you guessed, unforgiving for my love and dedication of all things culinary. I will discuss the measures I take to obtain my ingredients (they are ridiculous), the science behind certain techniques of baking, the political spectrum of how our food is delivered to us as a nation, my take on the American food culture, the development of genetic modification to feed the growing population, the importance of understanding where our food comes from, and so on.

I can say with confidence where my tomatoes, basil, and baguette are sourced from. A long winded topic for a later time, but it's important for me to start on these topics so my audience can understand the importance of choosing local!

Some posts will be uncomfortable, because, to be frank, no one really wants to know where our food comes from, and instead want to be fed, with ignorance, how that chicken came onto our table, or how those herbs were picked and packaged to our grocery stores, and so on. I strongly disagree with this logic, for I find it vastly important to look at our dinners from all perceivable angles, and with an open mindset. If we truly want to appreciate the locavore movement, and if we want to fully support our environment and local economy, we delve into these brash topics with an open heart (and strong stomach). If you're interested into delving these topics with me, then stay tuned for some riveting posts! Of course, not all posts will be this politically charged, because I don't really have the energy for that. If you do find yourself partaking in a specifically political post, however, and find it difficult to read, it will not hurt my feelings if you just skipped to the next one about the food reviews or the recipe posts. These are, after all, my thoughts and feelings and not yours, so it's completely OK for you to do something within your comfort level (you don't need my permission anyway)! I just figured this would be an important disclaimer, since I know The Internet is a Vast and Mysterious Entity, and full of complex and complicated people.

Second disclaimer, I also feel it important to mention that I will be personal about my food spectrum, and everything involving my professional culinary life, but that's about it. Please don't expect me to spew about my personal relationships, events and social situations. No. Just, no. This is a "personal" blog, but this will not be discussing OOTDs, how stinky my kids are (I have kids?), or just weird fluff about holding hands with someone at the Monument Park in Kentucky, and how a recipe reminded me of those cold winter nights and good knitting conversation, all while simmering a heart-healthy, low-sodium barley stew (I do know those work for some folk, just... Not me). Please understand that this will be about how one day I was bored and decided to find the molecular structure of a Baby Bottle Pop® (non-sponsored) through months of extensive research, and why it's got "That Zing" to it (I'm still researching and peer reviewing, don't charge me).

As for the business, I will be discussing my methods and interests on my menu, as well as highlighting some of my favorite ingredients to use, and similar topics retaining to this. I do pick my own blueberries and, hopefully, blackberries, so I hope to document this and make a post! I love to show my Myrtle Birds where their quality products come from, and I feel this platform is the perfect pedestal for topics like that. Stay tuned!

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Culinary Recipes: Home-made, Vintage, or Otherwise

In relation to the last topics, sharing personal, vintage and modern recipes with y'all is a highlight I'd like to share on this blog. I create recipes constantly, whether it be for a simple meal at home, or for an elaborate baked-good for the stall. For Obvious reasons, I cannot share my business recipes, because I would like to keep some house-trades a secret, but in regards to my spaghetti sauce or grilled Chinese-style ribs, I want to stand on top of a mountain and scream the recipes to whoever listens! My recipes are a very passionate topic of mine, and this is because of my background.

Remember that recipe I found in the 1970's Blue Ribbon book mentioned earlier? This is the bread it made. What a loaf!

Growing up in central Texas, I was raised by a family that centralized on quality food that provided for the masses-- we were a big ole group of hungry folks, and we did what we could to get great meals on the table, and to everyone happy. Whether that be from a giant German pot of goulash, or an American-style spaghetti with punches of clove and curry powder, it always seemed to satisfy the home cooks in our family, as well as those we fed these recipes to.

We share these recipes with anyone who asks, and, as the culinarian of the household, I have taken it upon myself to document and to store the sacred recipes we hold so dear to our hearts. It is a privilege for me to have the honor of sharing these family recipes with you, as well as the ones that I have created in inspiration from said recipes. Of course, not all the recipes I have personally created derive from my family's arsenal of "sacred texts", but I'll be damned if I say I was never inspired by my Oma's sini kofte, or my Nanny's biscuits 'n' gravy-- I'd be a sorry, sore-faced liar. I am, however, also inspired by my environment (which is a lot of Tex-Mex, Korean, German, and Scandinavian foods), and by my formal culinary training as well, which allows me to create dishes that my childhood didn't necessarily have. One day, I'll throw out my bangin' recipe for wiener schnitzel with venison in the fall, and the other day, I'll share tips and tricks on how to make the best traditional kimchi. In regards of quality content and delectable recipes, my sleeves are full of tricks.

Speaking of quality content and delectable recipes, I'll also be inclined to emulate recipes from, and review, the cookbooks I've collected throughout my existence, so get ready for me to go after celebrity cooks, bake with southern classics, and tackle vintage recipes as old as America itself (I have my hands on print as old as the 12th century. I can't wait to tackle those). Of course, I will share the older recipes, stating in big bold letters that I did not make those recipes, but in regards of the newer cookbooks currently in circulation, I will only share the bits and details important to share, for I believe it is of best intention to seek out those texts yourself (I will just be reviewing, and letting you know if it's worth the purchase or not, non sponsored unless stated otherwise). I am simply the middleman, stating, "Is this recipe good? Yes/no. Buy/don't buy this modern book", and then we continue onto the next topic the following week. Simple, fun, to the point!

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Household Tips (Gardening, Home Organization, Personal Well-Being)

To tie everything together, a secondary reason to get my thoughts and vibes out in blog form is to disclose and share my knowledge on what I do at home, whether it be about personal organization, indoor and outdoor gardening, and what I do to maintain the best version of myself. Granted, I AM NOT A HEALTH SPECIALIST, and I will never claim to be a professional in the field of health, gardening, or home development. What I do know, however, is how to stay organized, how to take care of myself, and how to stay afloat while running a small bakery business, taking care of a household, and deal with my health and well-being in the process.

I am planning to have interviews and peer-reviewed studies with respected professionals in the field of nutrition, dietitian studies, agriculture / horticulture, botany, public health, and food history. In regards of providing accurate and unbiased facts to my posts (when they need to be), I will go to great lengths to find the information to support, strengthen and go into detail on these topics, in hopes of providing a clearer and coherent post that will hopefully be easily digestible (and to enrich your life with knaaawledge)!

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I'm hoping 2019 will be an era of putting my passion of all things food into entertaining, yet thoughtful dialogue, and I can't wait to share this adventure with y'all! Thanks for the read, and let's get this show on the road.

Signing out for now,

RJ

I might look cozy in this winter get-up, but I want SPRING HERE, PLEASE!