Scrambling the day before opening, I made our banner out of "NO FISHING" signs and bailing wire...
The first day in the kitchen was something I already can't exactly remember. The sensation is still recall-able, but there isn't exact words to describe it. Adjectives could include: Stressful, hurried, excited, unnerving, stomach upside-down-ing, and I'm not sure what I'm doing… 
Three weeks later, I would say my handle on the business of pies being cooked in trucks, is much more comfortable and predictable… I now know the biscuits cool not on the cookie sheet, but are moved to a pie plate, and then eventually into a tub with a red lid. This all happens on the shelf above the stove. Hot pies also cool there. These are good things to figure out. Useful recurrences that are making my day more logical…
The sublime truck is a tight ship. We make EVERYTHING on board. EVERYTHING. If you didn't notice the all caps the first time.
I lug groceries almost every morning. Actually, I don't know why I say almost, I will rephrase: I lug groceries every morning. I shoot through the store at a safe version of top speed piling ridiculous amounts of butter, flour and lettuce into the cart. I always forget something, but mostly remember everything. There has yet to have been a chance to create detailed inventory lists. Image how convenient life will be at that point.
The dough is now second nature. It still makes as much mess as when we first opened, but at least now I know the handful of ingredients backwards and forwards...
Each batch becomes four disks which creates two complete pies...
Oh yes, pies…
Sometimes I almost forget... We have a pie baking company!
We have food we are creating by hand, to serve to total and complete strangers, in return for their hard earned money.
Rather presumptuous and alarming, and yet simultaneously it is most logical and pleasant.
My Best to Everyone~
Marica
