Last week I wrote about our taxes and how we procrastined until we couldn’t procrastinate any longer. As scheduled, we started to enter our accounts receivable and payable for the spatzle business. We made a massive dent in the project and were pleased.
The next day we finished the data entry; Marty electronically sent our accountant everything she needed. There are still a few things pending, and other items will come up in the process, but for the most part, we are caught up. It’s not a done deal yet, but it will be when we sign everything, and I mail out the taxes on or before October 15.
A big chunk of stress has been lifted, and we can now focus on the business and fall projects that need to be done inside and outside the house.
Despite being busy, I made some pretty delicious food, even a pot of pasta fagioli for lunch on one of the damp, rainy days. It hit the spot.
Marty and I had dinner alone on Wednesday and Thursday; we know from my previous post I made butter cauliflower on Wednesday; I made grilled wagyu burgers topped with caramelized onions, homemade balsamic fig and pear compote, and bleu cheese. It was ridiculously delicious. Marty grilled the burgers because he is known as “burger boy.”
Why top a burger with balsamic fig, pear compote, and bleu cheese? Well, I had some fresh black mission figs in the fridge that needed to be eaten and a few pears that fell off the tree in the yard and were ripe.
Some people hate hot fruity things, but I love to make perfectly balanced foods. As in Thai cooking, I try to balance the sweet, salty, bitter, sour, or acidity and texture. The combination of sweet and salty is a big favorite of ours, so I design a lot of dishes with their flavor components.
It’s been a long week with a lot of running around and stress, but after tomorrow’s farmers market, it will be our day of rest on Sunday. Yay!
Happy Friday, tequila was my drink of choice tonight since the weather was hot again. Last Saturday, I traded a distillery vendor spätzle for their whiskey, which was beautiful tasting and perfect on one of those chilly evenings we had here in Vermont.
Have a great weekend, guys! Wow, two blog posts in one day from me, that’s rare. 😂
Yummmy, cannot wait for that compote recipe to show up!