So this was our first week working at the Weaver Inn. Technically it’s not over, but whatever. Holy dang it’s been a long week – and it really started with the ridiculous move from KC to here and then led straight into this work week.
Last week we made 3 trips, back and forth from KC to Mansfield (roughly 3 and 1/2 hours – unless you’re hauling a trailer full of crap, or a truck full of junk with 6 bikes on the top…then it’s closer to 6 hours). The third and final trip to Mansfield happened Sunday afternoon, and got us into Mansfield around 9. It was raining – of course – but Jacob’s wonderful family was gracious enough to come and help us unload so it went pretty quick. Which was good, cause we had to be up at 5:30 the next day for our first day of training. Needless to say, I was draggin’ a bit.
So each day has included a wake up at about 5:30-5:45 and then we aren’t able to get to bed until about 11:30 (curse you daylight savings!) This ridiculous sleep schedule has allowed for zero time to unpack (the complete lack of storage space, or shelving, in our apartment may also be a contributing factor…but that’s neither here nor there.)
However, we are loving the job so far. I’ve been baking, and baking, oh – and baking cheesecake :). It’s pretty great. Jacob taught me how to pull a shot and make a latte, which pretty much made my day! We get to spend all our time together, which was the whole reason we took the job in the first place, so that’s been GREAT! Like, no kidding, AWESOME! Let me just say – If you can do it, WORK WITH YOUR SPOUSE! Don’t listen to what people tell you about it being a disaster – it’s only a disaster if you have no ability to resolve conflict. If you do however, it can be the best blessing for your marriage! (look at me talking like I know about the intricacies of marriage – pfsh – I’ve only been married since December…and we’ve only been working together for a week) So…my advice may not be universal – my point is just that it’s been amazing for us and I sincerely love spending all my time with my husband.
As we’ve been here we’ve had some fun adventures in our tiny little kitchen.
The first night we made this delicious Quiche from all the scraps of food in the fridge! I made the dough from scratch – cause that’s how I roll:
I’m not gonna lie to you – it was fabulous!
Then, the next night, we closed up shop and made the 20 minute drive to Mountain Grove to hangout with Jacob’s family. Jacob and his dad had been telling me about this funny old movie that I needed to see called “The Long Long Trailer”. We had meatloaf and potatoes for dinner and then snuggled up on the couch to watch the movie. It was hilarious. Lucille Ball and Desi Arnaz – always a win. For dessert, we feasted on the fresh strawberry pie that Jacob made.
This was also delicious! We threw some homemade whipped cream on top – it was delightful.
And then came the cheesecake. So, as you know, we are now the innkeepers for the Weaver Inn. Well, the Inn is also a Coffee and Dessert Bar. So, all week I’ve been baking cookies and muffins, and other such fun. But when I found out they were selling store-bought cheesecake I said “WHAT!?! I don’t do that” – ok maybe that’s more attitude than I used, but whatever. I like to think I’m tough.
Anyway, so began the day long process of me making a cheesecake for the Inn to sell. I settled on making the Caramel Pecan Cheesecake (I know right, like that was a hard decision).
Let me first explain to you the setting. This all the counter space I have in the Inn’s kitchen – and these bowls, that whisk, and the brute strength of my biceps is the only “KitchenAid” we have.
So, after psyching myself up for the task – and frantically texting my Cheesecake Hero, Laine Cardarella, for advice – I set out to make this monster. First Step: homemade cookie dough crust.
Next up, the filling. Ridiculous amounts of cream cheese, eggs, and sugar – along with a few tasty friends.
Now here’s the part I was nervous about. Cheesecakes are tricky, you can’t just pop em’ in the oven and come back 30 minutes later to a masterpiece. They require much attention, and a lot of time. 15 minutes at 375, then 2 hours at 200, then 2 hours with the heat off, and then you chill overnight…it’s involved. So, a whole day later – I pull it out of the oven and start on the frosting.
After numerous fights with the ratios in my frosting – I finish the Cheesecake and step back to admire my work!
We started selling the cheesecake slices here and so far I’ve heard lots of good things. Today this guy came in to buy a piece for his wife who had been waiting for me to finish for the last 2 days. He called back about 30 minutes later to say that his wife loved it! 🙂 I’m pretty sure I squealed for the next 5 minutes – cause I’m SUPER mature!
So anyway – Lots of time with the Hubbs, and lots of time baking, makes Rachel a very happy girl 🙂