Eddie,
I like your new picture of you and steph. She sure does look happy and heck she should be, you are quite a "catch"
In my second post I had a link to the photos of the project. There is a picture of our first tourists. In that photo you can see our tasting table and the display table.
The Saturday paper here is the equivelent of our Suday paper. Last Saturday we were in one paper and today in a different one. So I got a call this morning, woman lives in our city of Salon, can she come to the farm and try the olive oil? Sure not problem come on over, turns out she bought 120 Euros worth of olive oil. Hey that was nice because these sales we get retail pricing on the farm sales.
I just finished up designing a private label for a new customer we just got yesterday. My husband and I bottled up his oil today. I really do enjoy all the design work, it is a fun creative outlet. As long as we have to put a label on the bottle anyway it does not take any more time to put on a private label or our label. Of course there is always the possibility that the customer will take our private label design and use it and then get someone else to provide them oil. However I don't give the digital files, they only get labels on the bottles. That is the pitfall of private label. However if you provide great oil along with great service and do the design work for them, they really have no reason to change.
I know we have to keep our discussions tractor related so here is a tractor related dinner my husband prepared this evening for the neighbor up the hill who fixed our tractor at no cost (8 hours work) and also just generally tells us how to do things, like how to lay those brick pavers. Tomorrow he is coming over to show us how to take the blade off of some kind of special Mikata saw we have that takes round diamond disc blades and cuts through stone and cement. We have a few pavers yet to cut along the edges and we can't figure out how to change the saw blade. My hsuband made Claude and his girlfriend the following menu this evening.
Champagne & Appetisers of
Foie Gras on toast garnished with candided fruit
Hot goat cheese on toast
Cream of Muscle soup with a salmon mousse garnished with caviar and a mint leaf
Duck Breast salad
Sliced warm duck breast with carmalized radishes (from Claude's garden) cucumber slices with a sliver of dried apricot, fanned around a tomato stuffed with a leaf lettuce bouquet
Beef Wellington
Fllet of Beef topped with Foie Gras then wrapped in a pastry dough topped with a Bernaise sauce
Garnished with a turned mushroom cap and zuchini that he carved into diamods and small tomatoes stuffed with a douxelle of mushrooms
Cheese course
Desert
Lemon Soufflet
served with a home made cherrie sauce with cheries form our cherry tree
and a Sauce Anglaise
Digestive
Selection of home made liquore made by my brother in law
Rosemary Liquore
Thyme Liquore
Lemon Liquore
Mint Liquore
Now this whole menu IS tractor realted because our guest was the guy who fixed our tractor. This is the 3rd time we have had them over, one time I made Mexican for them and they enjoyed that also.
Just because my husband can't figure out how to change a saw blade I will say he has oher redeeming qualities
I took pictures of the dinner this evening to share with my mom & dad and daughter so I just put them up in my TBN photo gallery. I took proably to many pics of the table because I am always in charge of the table and the service during the meal and I wanted to show my family the tablecloth our son brought us back from India.
I hope this link works-
http://www.tractorbynet.com/photos/showgallery.php/cat/500/ppuser/14454
I was so busy enjoying the Soufflet I forgot to take a picture
I like your new picture of you and steph. She sure does look happy and heck she should be, you are quite a "catch"
In my second post I had a link to the photos of the project. There is a picture of our first tourists. In that photo you can see our tasting table and the display table.
The Saturday paper here is the equivelent of our Suday paper. Last Saturday we were in one paper and today in a different one. So I got a call this morning, woman lives in our city of Salon, can she come to the farm and try the olive oil? Sure not problem come on over, turns out she bought 120 Euros worth of olive oil. Hey that was nice because these sales we get retail pricing on the farm sales.
I just finished up designing a private label for a new customer we just got yesterday. My husband and I bottled up his oil today. I really do enjoy all the design work, it is a fun creative outlet. As long as we have to put a label on the bottle anyway it does not take any more time to put on a private label or our label. Of course there is always the possibility that the customer will take our private label design and use it and then get someone else to provide them oil. However I don't give the digital files, they only get labels on the bottles. That is the pitfall of private label. However if you provide great oil along with great service and do the design work for them, they really have no reason to change.
I know we have to keep our discussions tractor related so here is a tractor related dinner my husband prepared this evening for the neighbor up the hill who fixed our tractor at no cost (8 hours work) and also just generally tells us how to do things, like how to lay those brick pavers. Tomorrow he is coming over to show us how to take the blade off of some kind of special Mikata saw we have that takes round diamond disc blades and cuts through stone and cement. We have a few pavers yet to cut along the edges and we can't figure out how to change the saw blade. My hsuband made Claude and his girlfriend the following menu this evening.
Champagne & Appetisers of
Foie Gras on toast garnished with candided fruit
Hot goat cheese on toast
Cream of Muscle soup with a salmon mousse garnished with caviar and a mint leaf
Duck Breast salad
Sliced warm duck breast with carmalized radishes (from Claude's garden) cucumber slices with a sliver of dried apricot, fanned around a tomato stuffed with a leaf lettuce bouquet
Beef Wellington
Fllet of Beef topped with Foie Gras then wrapped in a pastry dough topped with a Bernaise sauce
Garnished with a turned mushroom cap and zuchini that he carved into diamods and small tomatoes stuffed with a douxelle of mushrooms
Cheese course
Desert
Lemon Soufflet
served with a home made cherrie sauce with cheries form our cherry tree
and a Sauce Anglaise
Digestive
Selection of home made liquore made by my brother in law
Rosemary Liquore
Thyme Liquore
Lemon Liquore
Mint Liquore
Now this whole menu IS tractor realted because our guest was the guy who fixed our tractor. This is the 3rd time we have had them over, one time I made Mexican for them and they enjoyed that also.
Just because my husband can't figure out how to change a saw blade I will say he has oher redeeming qualities
I took pictures of the dinner this evening to share with my mom & dad and daughter so I just put them up in my TBN photo gallery. I took proably to many pics of the table because I am always in charge of the table and the service during the meal and I wanted to show my family the tablecloth our son brought us back from India.
I hope this link works-
http://www.tractorbynet.com/photos/showgallery.php/cat/500/ppuser/14454
I was so busy enjoying the Soufflet I forgot to take a picture
