I love fall so very much. I mean I appreciate all four seasons but fall is why I love the east coast. Leaves falling and changing colors, the wind and rain, apples and pumpkins, and everything else.

Something about the cool, crisp air makes me want to be outside all the time. Lots still going on with work and family but I try to take a day off here and there.

Other happenings. We saw Daniel Craig on Broadway and Neil won a cooking competition. Going to Carnegie Hall soon (another reason to love fall) and attending a fellow vendor's documentary. Pledge time on WNYC. Oh, and we made it to the NY Mag!   

A few months ago, I was really disturbed to learn of the death of a local Brooklyn restauranteur who shot himself after a business meeting where he learned that his restaurants were experiencing financial difficulty. I was shocked because it seemed like his establishment were doing very well. But nothing is as it seems. I remember being haunted by that news as we ourselves are first-time small food business owners. Now I know that even though it may seem like businesses are making money, there are more expenses than people know about or can even imagine-- and the profit margin is SLIM.

It has now been half a year since we signed a lease for our own restaurant and we are throwing away hard earned money every day that passes by that we are not open. Not to mention all that has already been invested (all gone now) by our families and their hard-earned money. Problems keep arising and it doesn't seem like an opening is anywhere in sight. We're working day and night as it is to maintain our weekend markets and we are feeling incredible pressure and financial strain. No one ever said opening a restaurant would be easy. But now I really understand. And we're only at the beginning. I remember my hair-dresser telling me last time I went for a haircut that opening a storefront in NYC will be the biggest gamble of my life. I believe him now.

So here are a few photos of Neil's food. This is to remind me of why we are doing this to begin with. Something so simple as wanting to share our food with people and make a living doing it has turned out to be so stressful. But hopefully, we will get to a point where things are okay. And people will come and eat this food and love it. I think Neil is the best cook and I can only hope that all his hard work will pay off. Maybe one day I will look back at this and will appreciate the steps and challenges along the way.