The Case of the On Again, Off Again Blog

Looks like my little corner of the blogging world truly has spread itself to the four winds and disappeared. A couple of months ago, when I "closed" this blog, I felt like I had been abandoned. Like everything else that happens in my life, I interpreted the dissipation of the blogging community as a little too much "about me." The reality is, like any technological fad, blogging communities had their day, and they have given way to the next fad. Facebook. Twitter. And god knows where it will go from there.

Yeah, I'm sad. And though I feel left behind, I don't want to go on with the crowd, either. I love this virtual place—it is still my home. "Coming To Terms…" is still my story, which has not come to a close by any means. I don't know why I thought I could close it up and walk away from it.

I don't have anything overly profound to write today. In terms of the café, today is pretty auspicious. My first official "chef" starts work today. I can hardly quantify what this means, in terms of potential success if this works out; or potential disaster if it doesn't. I'm investing more money in this young man than I have ventured to do for any employee so far, and I am expecting great things from him. We shall see what we shall see. A month from now, I'll either be cracking open the bubbly or crying in my beer.

I have also hired a pastry chef, who will be starting work in July. I expect her to take our bakery case to stunning new heights, and to enhance (I hope) our sales in that direction.

I don't want to say that these two employees are either going to make or break the business. Obviously, I plan to monitor the results of my adventuresome hiring, and pull the plug on this plan if it looks like the business will start circling the drain. To tell the truth, it's kind of scaring the crap out of me to make this leap of faith…but I don't see us getting where I want us to go without some serious help in the kitchen. Part-time, fast-food trained cooks have got us as far as they can take us. It's time to really get serious with this thing, and that means bringing on board some people who are serious—and knowledgeable—about food.

If there's anyone out there in the ether still tuned in…cross your fingers for me. The next couple of months could be quite a ride.