AN overwhelming response to my canvassing of opinion in the flask design shows a clear favourite. I waste no time in putting them on sale in the online shop.
Once done I get Margaret to take a quick pic with my phone and I post – and tag the flask – around my socials. Within an hour or so they’re sold out so I order more stock!
The carpet fitter had to take our bedroom door off last week and it needs a sliver cut off the bottom to accommodate the thicker carpet and underlay. I’d been waiting for a dry day like today and set up a bench outside, take the door out and duly saw the required amount off the bottom. Ten min utes later the door is rehung and all’s good. Quite pleased with myself.
Margaret picked up two big bits of pork shoulder in Costco the pother day. I start cutting them up and dividing the different cuts into three bowls – one with ‘marbled’ bits for carnitas, one with lean cubes for casserole and one with fattier bits and offcuts for Andouille sausage. There’s a lot..and the great thing about using the pork butts for multiple recipes is that there’s no waste…and it makes the butchering process a little easier.
I pack the carnitas and Andouille stuff for the freezer, make a huge pot of pork, chorizo and butter bean casserole (about 10 potions) with half of the lean pork cubes and pack the other half for the freezer. Job done.
In between times I make a pizza which we share for lunch. There was a spare dough ball from last night’s pizza-making and this ‘bar style’ thin and crispy pizza turns out to be one of the best I’ve made.
The flank steak for tonight’s Vietnamese beef is marinaded then I hit the office and pack all the merch orders for flasks. One cool bonus of adding something new to the online store is that folks see other stuff and buy some extras!
I print the postage labels and take the flasks to the postbox…and book a pickup for the larger orders with vinyl etc.
It’s getting late when I light the charcoal get the Vietnamese beef on the grill…