I’ve been opening a couple of days a week at the restaurant. For the first 18 months or so I opened and closed the trucks myself every single day. But I’ve been out of that loop for a bit.

Now we have a ton to figure out. And Chris needs a day off every once in a while, right? So I’ve been trying to help out. If you’re reading this you probably sort of know this: we make everything we serve. Here’s a picture of some of what it takes to get breakfast up. I’m cooking oatmeal and getting water hot for eggs. Popovers are cooking behind me, hot drinks are being made, muffins are waiting to go in the oven. It’s a ton of fun, but it’s also a bit of a scramble to have everything up on time.

So tomorrow, when you’re in for breakfast, and you’re talking to Julie or Megan (the two supervisors who open), know that they made that food you’re ordering. They mixed up that pop over batter this morning. They put them in the oven. And they cooked that oatmeal. Feel free to ask them about it, they will be able to answer any questions you have.