This week and burger sausage

It’s been a great week at Forage Kitchen. Lots of activity, which I always love. We have a new pizza maker in the space, making Tarte Flambee, which is an Alsatian specialty, really delicious.  Also, for the first time ever, we have a full house of chefs for BatchMade Market this month. And to top it off, I’ve been working on some side projects, including making sausage. I’ve decided to call the one I’m working on “burger sausage.” Think of everything that’s on a burger, but inside of a sausage. So that’s iceberg lettuce, cheddar cheese, mayo, ketchup, raw and browned onions, and toasted bread crumbs. It’s a fun creative outlet.

In life, it’s important to spend time doing things that don’t make sense but interest you—and that’s especially true for entrepreneurs. Whether it’s reading something that is totally outside my field of knowledge, or learning a random skill, or talking to someone about a subject I know nothing about, it’s important that I keep learning. What’s amazing is how often those skills or ideas come back and help me in my business. The more you collect, the more you have to draw on, and the more likely you are to have those lightbulb moments of insight when things just come together perfectly.