The early daffs fade as others bloom, smells rise as does the height of the grass.
It’s only been three shifts, but so rises my confidence at Mason’s. It’s an eclectic crew, all finding each’s own spot and space in the kitchen. It blows me away the place has been open barely three weeks, but things are moving swiftly. I may be the newest employee, but we are ALL new.
I’ve landed at the pizza station, hand spinning locally made dough and assembling unique and popular pies. I’ve never worked a pizza oven, it’s a beast! 600 degrees! As a personal pizza takes only minutes, we assemble and time it’s cooking with other orders (mainly burgers and following apps)
It’s easy to bring one home after nibbling on it after my shift with a beer. Not so much on my tummy, last night I ate a salad (decorated with fried cubes todu tossed in teriyaki , YUM) well before the shift was over and THEN had a beer after the kitchen was clean.
It was the first night I literally brushed my teeth and went to bed (bereft of beer and pizza belly) and slept like a rock.
Now, about those rising dandelions!
DeedleDoodleDaily 