Writing is similar to running for me. When I used to run it was my escape from the work stress, toxic environments, the humming of those fucking ticket printers. I ran to escape those daily tetherings and chaos. My knees and hips have frowned upon those days so I’ve lessened the body aches with walking instead. You burn the same amount of calories it just takes a tad longer and that’s ok. I’ve spent the last three years of my life slowing things down.

Fact check

It’s actually 4 years now. In three days the coochie business turns 4. I’m reminded of this from my little charcuterie boards posts in my fb memories. Thankful for those of you that bought that first month of boxes. They were nothing to brag on but Greenville is always there to support for the most part.

Writing eases my mind. It helps me settle in for the day and my knees are happy they aren’t getting bounced on like an old mattress from running up and down Altamont rd all those years.

It’s my busy season so I don’t get the opportunity to write as often. I always seemed to get shellacked this time of year regardless of vocational choice.

I’m programmed for it I suppose.

Thanksgiving used to be my big hangover day. Man my nights on Wednesday before the turkey feast were legendary. I’d hit every single bar worthy of mention. We would rage all night. I’d show up at my mom’s with my share of food and help set up for the annual feast. Bleary eyed and bloated

I went to bed at 8:30 last night. Headphones buzzing with Prine singing me lullabies.

No feasts today. My parents are all long gone and they were the glue to the annual ceremony. It’ll be a party of three today.

It’s intimate but I miss the gatherings. I no longer have the zest to fuel a feast for all the branches of my family. It’s the longest work day of the year for me. I can barely hold a knife in my hands from the carpel tunnel aches from the day before. My passion for cooking is sitting in a moldy ragged out chef roll up in my garage. All of my knife blisters are weathered swollen but at least my face no longer reflects that part.

Yesterday was hard but it was the easiest one we’ve had in the four years. We were prepared.

I don’t mind working at 4am. The traffic is better

This is my harvest time. From this past week til January 1st I’ll sling around 400 plus boxes. I’ll make a few grazing tables, plop some charcuterie on boards mimicking Christmas trees, make some wreaths with skewers all kinds of shit man. It’ll help out for the months that don’t do well (I’m talkin bout you January and August) it’ll bring new faces to my deli in hopes of getting them back for sandwiches and things because it takes more than just charcuterie to pay the bills now.

I’d be interested to see what the world record for most linear feet of charcuterie is if there is such a random accomplishment I’m up there somewhere. Also I won some sort of charcuterie award but I can’t say anything until after it’s announced. I’ll have a nice shiny plaque in my possession. Hell I may put it next to my other ones. People give some others a hard time for the “Best in the Upstate” awards from years past. I always enjoyed the process. I love how my daughter doted on my plaques and awards and would tell everyone her dad won Best Chef in the upstate. It meant a lot to me. For someone who never had a trophy or ribbon sitting on their parent’s mantle I made the most of it.

Nope we never paid a dime for advertising. Anyone that knows my cheap ass would auto assume that I sure as hell wouldn’t pay for an award. The ones that never won were always the most outspoken about it.

Popularity contest? Well duh. In this biz you take all you can get.

I’m constantly adding more to the deli. I’m a tweaker this is what I do. Not these 2 months though I only maintain to keep the boxes churning.

I write to keep my mind moving and observing. I write in hopes that this gives me another outlet as I get older. I can’t fathom making 40 boxes of charcuterie in my 60s. It’s hard to describe the amount of work and detail it takes to do high volume charcuterie. We had around 75 boxes yesterday. I have one extra who’s been trained to do one specific style box for me the last three years. He’s done enough by now that you can’t tell the difference between his and mine. I can only because our styles are a tad different. I plant him at a table with an assistant and tell him “yall have 31 of these to make today.I’ll help out once I finish my stack” We knocked them out. I made 6 of them towards the end and I made some sammies in between when we had a little pop.

Every year I keep waiting for my body to tell me I can’t do this anymore. Or not as much. Every year I get a little more stubborn and tell myself I can take on a lot more. One day they will collide. It’s the only way I learn a lesson.

I’ve been sitting on my sofa the last two hours massaging my hands and wrists. Other than a long walk I won’t do much today. I acknowledge when I need rest. Of If I get sick during the holidays my sick pay is terrible. My benefits are poop. You don’t want to get sick during harvest.

I have a general rule to avoid the general public this time of year. Honestly it’s all year nowadays. I stayed into seclusion for almost 3 years and the first week I came out of my hole I caught covid. Welcome back Chad. I write this with one nostril struggling for passage. Don’t fuck with me I don’t have the time for you just now.

I’ll listen to Prine again when I walk today. Why would I not?

I’m planning road trips in my head. They take my mind off the toiling it takes to make them happen. I rewarding myself with some new tires and suspension for my truck. 8 flats in 16 months it was time. The price you pay for the longing of outdoor adventure. Feels better than replacing a cooler. I’d buy new tires every year if I had to. My wife wouldn’t care for that though.

Today will be a small collection of food and rest. No large gatherings of family. I’m not sure there ever will be anymore of those unless I’m still around for my daughter to host them on her own. Her socializing resembles mine on many levels so we may not. I had thought of hosting something at Graze but those Southern gatherings were exhausting. I always overdo it and I need a break from 219 w Antrim drive today. It’s a solid decision to stay home and rest.

A healthy choice.

Friday starts round 2. of the charcuterie show. Would like the deli side to get a little more notice I’d rather not carry the whole deli with charcuterie.

Balance

Ain’t found it yet but there are worse things to ponder.