Practice Practice Practice
I spent the day in the kitchen at Jim’s, making the forty gallon batch of spaghetti sauce. It’s a lovely process, and through the six hours, there’s a rhythm that is needed to ensure the best results. My experience today started a little rocky, but eventually I found the groove and rode it through until the sauce was finished. It is going to be weird to make my first batch in Nashville, far away from all of the comforts of Jim’s kitchen. I trust that what I have learned will make the initial runs “easy” enough, but, who really knows?
Time was also spent studying the stand for the new mixer, trying to figure out how to replicate the existing one. There’s a guy in Huntington that can likely help me out, but it will take some concerted efforts, and likely, some mistakes. Regardless, I feel one big step closer to production time in Nashville, and that’s great news.