So, another fortnight gone, and another 14 days of proving that persistence is the strongest, or only weapon with which I have to fight.
The cover for the trailer was supposed to be finished with the doors on Saturday before last. Unfortunately, the position of the hinges didn't work and I have to have another rail mounted on the fascia frame to swing them off. All good excapt oild mate buggered off to Queensland Sunday before last. At least he's coming back on Thursday to try to finish it before he leave for Peru for good.
In the meantime I've been concentrating on getting a venue for the kitchen. The agents for the place I had put up before suddenly won't return my calls so I assume I've been gazumped. It might come up but the signs are not good. So I'm out knocking on the doors of wineries without kitchens but without luck, trying to get some winemakers without cellar doors to go in on a popup restaurant/cellar door and the Yass chamber of commerce for sites. I'm also seeking other industrial sites but one that meets my particular needs isn't easy to find. I did find a meat processing factory but at 1400m2 it was a bit big, even though it does have a walk-in smoker.
NSW is a simple operation to get approved, just notify and the food authority come an inspect. That's it. In contrast the ACT does everything they can to make it as difficult as possible for food vendors. I'm still not licensed. Not that I'm averse to taking the law into my own hands. It's just that I prefer an easy life.
I did a gig on the weekend though. Don't tell anybody. It went down well and I learnt that you cannot make alioli with Chinese garlic. That bitterness cannot be overcome with Chinese garlic (or at least without roasting).
I confess that I'm getting frustrated. I'm not earning any money and things are starting to get desperate. Every time I think I can see the light at the end of the tunnel it's the headlight of a freakin expensive train. I could write a book on what not to do when starting out in this business.