Up and rolling

     Today was an exciting day. The logo is ready for our new business and that finally means full steam ahead. Tonight I get to play with all the marketing materials. Foorever Jammin' is already getting requests and I don't even have the labels on the jars yet. I hope that's sign of things to come and we need to get our butts in gear and fill some orders!

     Take note of the awesome logo because it'll be sweeping the country one day. :) We really do have the bar set pretty high for ourselves here. We are working very hard and excitment levels are through the roof. My goal is to be up and running by Labor Day so I can sell at a few local markets before the cold weather comes. We still have so much work to do though. Right now, I'd sell out of jams and jellies in a day. I will be spending my spare time building inventory, but that's the fun part so I don't mind.
     We're also going to be trying a few flavors we've never done before. Some don't really appeal to me, but have me curious, and just because I don't like something, doesn't mean someone else doesn't. I'm sure as we grow, we'll get a feel for what is popular and what is a flop. This weekend we'll be trying a small batch of strawberry basil jam. Not something I would of ever saught out, but since Shawn stumbled on the idea and people seem to like the sweet and savory combo, I'm willing to give it a shot. I do love both strawberries and basil. I'm curious, to say the least.
     Another gift I received today was freshly harvested garlic. My friend Theresa sent it over with her son, who is my son's other half, and it smelled wonderful. I've actually never experienced freshly dug up garlic before and I think I like it. It was smaller than what I buy in the store, but it sure packed a punch.
     The garlic couldn't have come on a better day. I really needed to harvest my basil, but after working all day I wasn't up for making the strawberry basil jam tonight. So when I got home and saw the garlic on the counter, I thought, "Score!" and I whipped up a nice batch of pesto and that's now in the freezer. During harvest season, I can't seem to make enough pesto. We freeze it in individual containers and through out the year, it's perfect for a quick easy dinner that has that fresh taste of summer no matter how much snow is on the ground. This was only my first batch so I have much more to go.
     So, Thursday night Smakdown is on. Ahhh we love our cheesy wrestling nights. I'm off to enjoy the fun with my boys and play with some business cards. I hope your day was as thrilling as mine was. New logo, fresh harvests and a handsome husband who just wants my company. My life is awesome.
     Enjoy your night!
Penni