Baking bread, writing invoices, dinner and
sleeping boys
The title is more or less my day today. I love having the ability to stay home with my
boys and invest in them. I get to watch
them grow in to young men, all the while maintaining a thriving home and
business.
As I sat down this afternoon to send out our weekly Restaurant/Buying
Club invoices, I paused a moment to see myself from an outsiders view. There I am, bread rising for sandwiches
tomorrow/the rest of the week, little ones napping soundly, errands already
done for Tupperware and Young Living, and about to sit down to invoice the
customers for delivery tomorrow. Few
people can say that!
We are blessed to have the ability via technology to easily receive
orders, save them, weigh & pack them, and invoice folks for them by merely the
click of a few buttons. All the while, I’m
making bread, finishing dishes, getting the boys to nap, and thinking about dinner. Multi-tasking at its best.
To zoom in on 2 areas of today’s event for a deeper look:
1.
Bread baking.
I may have shared this in a previous post, so I am sorry for the repeat,
but I love baking bread! All the
bread-ish items we eat I make. Biscuits,
breads, rolls, tortillas, buns, etc. All
are homemade by me! Our farm has an
inspected kitchen so we are able to sell our baked goods and I’ve actually
opened an Etsy shop to make, bake and ship them right to your door! Bread is such a staple in many homes. Sadly though, if you look at many bread’s
ingredient labels, what you will find may concern you. Preservatives, Unnatural ingredients,
Chemicals you can’t pronounce. Ugh! That’s not how bread should be! Basic bread should have 6 ingredients: Water, a sweetner (I use honey), an oil ( I
use peanut oil), salt, flour and yeast.
Simple wonderful bread. Mmmm… I
wish you could smell it baking right now.
I make a white/wheat mix bread so that the health benefits of freshly ground
wheat flour are present, and the unbleached white flour gives a smooth
texture. It is yummy! If you’re scared of making bread yourself, go
to your local thrift store and get a bread maker! Turn it to the dough setting, put the
ingredients in and let it do the work for you.
After about 20 minutes turn it off and take the dough out. Let it rise in a greased bowl in a warm place
for about 35 minutes. Roll it into bread
shapes and let it rise again the bread pans.
Rise this time for about 40 minutes.
Then bake for 20 min. It’s so
simple! Great tasting bread is only
about 2 hours and a thrift store away!
2.
Invoices.
This is a part of my job here on the farm. I send out our weekly email to all our Buying
Club Customers. This email tells them
where we’ll be delivering this week and what items we have available. They then can reply to me with their order. I respond back, answering any questions and
put their order into a table that holds all the orders for the week. On Wednedsay, I print the table out with an
additional blank one for the restaurant orders my husband has accumulated via
texting the chefs. He goes and weighs
out all the products, packing each order and getting it ready for
Thursday. He gives me the weight sheet
and I use my invoice software to invoice the customers/restaurants for the
items they’ve ordered by the pound. All
invoices for individuals are emailed and print ones are done for the restaurants. It is a busy part of the day but I love
getting to talk one on one with these customers. They become friends of ours, they appreciate
the foods we’re raising and we appreciate their business.
That’s a glimpse & zoom in on a typical Wednesday afternoon. J
Till later,
Tara
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