There are still several parts that we're waiting on, including wheel cylinders, we've got a brand new battery, the master cylinder and brakes are going in, and the fuel cell and new fuel lines will be fitted tomorrow. Plus, we've done a lot of routine maintenance and updated some parts, and now all we need is to find someone to replace those blasted hard-to-find windshields and figure out how to paint this baby. I think, no, hope, there is nothing else major that needs to be done on the truck that can't wait, because my bank account is shaking in its micro-vault right now.
It looks like the truck will be hanging out another week in its current location while we wait on some more parts to come in, and then on to retrofitting, which we will need to be able to do in two weeks instead of three. As far as I'm concerned, everything has come this far, so it can only continue. I am going to will everything into place with positive vibes. That's gonna work, right?
We'll be having our grand opening at the Food Truck Fridays during Memorial Day weekend at the Downtown Hot Springs Farmer's Market, which is honestly the first thing I thought of a few months ago when a random thought popped into my head about maybe having a food truck instead of having an actual brick-and-mortar location. It was like the defining flash of insight that inspired me to follow this vision, so I am thrilled that this will be the place where we first open our window to the world.
When I first started talking about opening a raw vegan food establishment about a year ago, I literally almost got laughed out of the room by my fellow coworkers at a Philly steak shop. They thought my green smoothies were weird, and they'd never even heard of kombucha. My parents, initially, thought I was crazier than usual for obsessing over raw vegan uncookbooks, but they're coming around now that they've tasted the recipes. My father still says I should also serve something hot, like a soup of the day that's not raw, but vegan, just to satisfy those who are unsure about our cuisine. I'm considering this option, because it would be something where we can get creative with extra seasonal veggies that we have on hand, and we can add a few beans and whole grains to the mix for those who want extra protein or complex carbs. It's kind of an open question and answer discussion in my mind, and my dad always likes when I take his advice, so I may do it. Besides, I don't think the raw vegan police are going to come arrest me, although I sometimes wonder if there's a flashing sign on my head that says, "Troublemaker" in big, red letters.
Still so much to do and so little time and money. I'm having to get creative with design and functionality, but I love a good puzzle. It's been a long while since I've waken every morning excited for the day, and I'm starting to feel like an actual person again. These last nine years in Arkansas have been one major hurt after another, and each time I have to try shake it off and put one foot in front of the other, even though that doesn't always happen too gracefully. I'm stronger now, though, and wiser, and more determined, and even more educated--thank you, NPC and Ms. Eve for that last one--so I'll just keep walking my oddball walk. It seems to be working.
Until next time, Eat Raw, Live Long!